Espinacas con Garbanzos - Spinach with Garbanzo Beans

I've added this recipe to "Full Plate Thursdays" on Miz Helen's Country Cottage Blog!

One of my favorite beans are Garbanzo beans, also known as Chick Peas. There's so much you can do with them. I'm allergic to almost all fish and seafood, so tuna salad is a no-no for me unless I want to end up in the ER with loads of benedryl and epinephrine coursing through my veins (not fun!) But when you mash up chick peas with mayo, relish, and your usual tuna salad seasonings, it's amazingly close! Even fish eaters have tried it and agreed with me.
I also like to mash them up and use them as a base for veggie burgers...YUM!
Anyway, here is an absolutely DELICIOUS recipe that's perfect for the lighter meals that go so well with Springtime!

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Ingredients

* 1 tablespoon extra-virgin olive oil
* 4 cloves garlic, minced
* 1/2 onion, diced
* 1 (10 ounce) box frozen chopped spinach, thawed and drained well
* 1 (12 ounce) can garbanzo beans, drained
* 1/2 teaspoon cumin
* 1/2 teaspoon salt

Directions

1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Cucumber, Mustard & Dill Salad -- Yum!

ingredients:

* 2 teaspoons white-wine vinegar
* 2 teaspoons Dijon mustard
* 1/2 teaspoon salt, or to taste
* 1 1/2 teaspoons sugar
* 1 tablespoon mild olive oil
* 1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
(you can use 2 regular cucumbers, peeled and seeded)
* 2 tablespoons chopped fresh dill


preparation:

whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.

halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.

add cucumber and dill to vinaigrette, tossing to coat.

Pretzel Crusted Chicken with Spicy Mustard Sauce

This recipe comes from
A Perfect Dose of Life -- Kristina is one of those people you just like from the word 'go' -- plus, how can you pass up checking out a recipe called "Pretzel Crusted Chicken with Spicy Mustard Sauce" -- seriously, my husband began salivating at the mere mention of it! LOL BUT, there's one condition...if you make this recipe, you have to promise to include the chopped pickles and onions, Kristina said it really makes the dish! :)

Anyone else a Top Chef fan? Yummmmmy!

I keep looking for an excuse to make these -- but my hips keep telling me NO! :)

Pretzel & Potato Chip Shortbread Cookie with Salted Caramel Chocolate Ganache


Prep Time: 45 Minutes
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive

From: Chef Dale Talde
Top Chef, Season 8, Episode 10, Quickfire Challenge, Winner

Ingredients
Cookies:

* 2 bags potato chips
* 2 bags pretzels
* 3 ounces flour
* 2 pounds butter, melted
* 10 ounces sugar

Chocolate Ganache:

* 1 pound chocolate, chopped
* 10 ounces sugar
* 2 quarts cream

Directions

Cookies:

1. In a food processor, crush potato chips and pretzels.

2. In a mixing bowl, add chips and pretzels with flour, butter, and sugar.

3. In a sheet tray, add the mixture and bake in 350 degree oven for 10 minutes.

Chocolate Ganache:

1. Add sugar to pot and caramelize. Add cream and bring to a boil.

2. Whisk in chocolate.

Assembly:

1. Cool potato chip and pretzel mixture than brush with ganache. Cut out with ring mold

St. Patty's Day Truffles (No Bake!)

St. Patty's Day No-Bake Truffles

1 pkg. Double Stuf Oreos – any flavor you like best – (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
White chocolate bark or candy coating
Green sprinkles and/or green sugar, etc...

1. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra, sprinkle with green sprinkles or sugar, and set aside on wax paper covered cookie sheet to dry.
6. Refrigerate and enjoy!

Revamped My Granola Recipe -- WooHoo!

Don't know if you've noticed but the price for a decent granola is ridiculous, especially considering how cheaply it can be made at home. Even better is that when you make it yourself you know exactly what's in it. Nothing artificial and no preservatives...Yay!
Here's my recipe, but this is incredibly versatile, so tweak it all you want until you find your perfect granola!

Ingredients:

2 heaping cups whole rolled oats (don't use quick cooking or instant)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup extra virgin coconut oil, melted
1/4 cup honey (best to use local honey, but any will do)
1/8 cup pure maple syrup or molasses
1/8 cup firmly packed brown sugar (you can add more if you like a very sweet granola)
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup sliced almonds, or chopped walnuts, or pecans, etc... (optional)
1/3 cup dried fruit of your choice (optional)

Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper (you can used waxed paper, too.)

In a large bowl, toss the oats with the cinnamon and salt.
In a smaller bowl, combine oil, honey, maple syrup, brown sugar, and extracts.
Whisk until completely combined.

Pour the honey mixture over the oats and use your clean hands to combine them. You'll need to gather up the mixture a few times, making a fist each time to make sure all the oats are coated and you've got a little bit of clumping going on.

Spread it out evenly, leaving a few clumps here and there, onto the baking sheet.

Bake for 10 minutes, then remove from oven and using a metal spatula, lift and flip all of the granola.
Now sprinkle the nuts over the top and return to oven, and bake another 10 minutes.

Remove from oven and let cool completely. Then remove from pan and into an airtight container. After it's cooled, you can toss with dried fruit such as raisins or cranberries, etc... if you want.

This will keep about a week in the airtight container, but it always gets eaten before that in my house.

Yummy without the carbs!

I love almonds! I love them raw most of all. I actually carry a small pouch of raw almonds in my purse all the time so I have a healthy and delish snack if I'm out and about and get the hungries. This way, I'm not tempted to grab something less than healthy for my picky body. I do best, health-wise, on a low intake of carbohydrates.
But what's a girl to do when she's wanting cookies? Everyone loves cookies, right? Every now and then we all probably crave a handful of cookies and a tall glass of (almond) milk.
So, here's one of my 'go-to' recipes that I whip up when it's cookie time.

Lower Carb Almond Cookies

• 2 cups almond flour
• Your choice of sweetened equal to 1 cup sugar (I use a blend of Truvia and EZ Sweetz)
• 1/2 cup softened butter
• 1 egg
• 2 tablespoons extra virgin coconut oil, melted
• 1/2 teaspoon salt ***omit if using salted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract


Preheat oven to 300°F
Using an electric mixer blend softened butter and sugar substitute until creamy, add in melted coconut oil and blend, then add in egg and blend. Add remaining ingredients and mix together with a wooden spoon.
Form dough into walnut sized balls and place onto an ungreased cookie sheet.
Bake for 5 minutes, and then press down lightly with the back of a tablespoon, then continue to bake another 18 minutes.
Let cool on cookie sheet for 5 minutes before removing.

* Depending on cookie size, this makes between 12 - 18 cookies, and will have approximately 1 - 3 net carbs each.

Maybe We Can Lure Spring In With a Yummy Cake!

It was a gray and dreary day here today...and I've been longing for sunshine and shorts, and the warmth to get into my car, put the top down and go for a ride with the warm breeze in my hair.
Suddenly, into my head popped a vision of a light, bright, airy and delicious cake that my mom-in-law made the first time she and I met.
It's called "Pea Pickin' Cake" and reminds me so much of warm days surrounded by family. Best of all, it's super easy!
*This is the recipe as she wrote it down for me...I don't have exact measurements of cans or product sizes, but whenever I make it, I just grab what looks right and it comes out yummy!!

CAKE:
1 yellow cake mix
1 small can mandarin oranges with juice
4 eggs
1/2 cup cooking oil

Beat all ingredients together until well blended, Use 3 greased and floured cake pans.
Bake in 350 degree oven about 25 minutes or until center of cake springs back when touched.

FILLING:
1 large cool whip
1 large can crushed pineapple with juice
1 small box instant vanilla pudding

Combine pineapples and juice with the pudding mix. Fold into cool whip. Spread between layers and on top of cooled cake. Refrigerate overnight.

My newest addition to Etsy!

I've been having so much fun crocheting sweet treats that don't add a single inch to your waistline! These are made from 100% pure love and cuteness, certified organic! LOL
Check them out...I can even customize them with your favorite "cake" & "frosting" -- and your choice of "sprinkles" or "cherry" on top.
Makes a great addition to a little girl's tea party set.

***Original idea was from Debi Y. -- I just began with a few less stitches at the bottom and increased a few on the way up, for more of a conical shape to the cake section of the cupcake, and then went down 1 hook size when crocheting the edge of the frosting so it would be tighter and curl up a bit. You can find the original pattern here on Debi's blog, "Hooks, Yarns, Crafts & Gardening"
~My Etsy Shop~

My homemade stitch markers!

I love using markers to mark my place when crocheting in the round. I made these, using paperclips, tiny pliers, and some beads, and clasps from old costume jewelry I had. I ♥ upcycling! I'll put a tutorial up this weekend if anyone wants to see how I did it. Let me know in the comments section.

Upcycled Scarves

My newest thing lately has been crocheting long, cozy scarves with small amounts of yarn leftover from other projects.
Want one? You can customize your color palette & length, to get a one-of-a-kind creation that's uniquely you. Once you let me know you want one, I can have it complete and in the mail within 5 days! $35.00 for adult sized, 25.00 for child sized.

Thanks to my friend "Food Floozie" for this fabulous recipe!

I found the original yummalicious recipe HERE and simply added a little of my own mojo to it by sauteeing a sliced up head of cabbage while the meat is cooking, then when I add the sauce into the meat, also stir in the sauteed cabbage, tossing it to coat it well. Don't just look at the one recipe at "Food Floozie's" blog, she has some amazing stuff there...you'll probably find yourself bookmarking one after another, after another...

Veggie Egg Rolls

Tonight we (as in, all 3 of us: Me, hubby, 19 year old son) made egg rolls together. It was a first time for us making them instead of ordering them from take-out. I have fish allergies so I rarely eat anything from Chinese take-out, for fear that even the meatless dishes are often flavored with fish sauce. So it has been YEARS...seriously, YEARS, as in more than a decade, since I've had an egg roll. Isn't that tragic? OK, so it's not exactly tragic, but it is just a teeny tiny bit sad.

Here's the recipe we made up:

Filling:

1 package of pre-shredded cole slaw cabbage (that way you've already got a little bit of carrot in there, and you don't even have to pull down the grater! Woo!)
3-4 green onions, sliced very thin, including a good portion of the greens.
1 can of water chestnuts, drained, and chopped up finely.
1 clove on finely minced garlic
2 T. canola oil
2 T. sesame oil

Mix the cabbage with the green onions, water chestnuts, and the garlic, then sautee in a medium-high pan in both oils until the cabbage is softening up, or about 2-3 minutes.

Whisk together:

1 T. corn starch
1/4 cup soy sauce
1 teaspoon tahini
1/2 teaspoon sesame seeds
1/4 teaspoon powdered ginger
a few shakes of red pepper flakes

Mix this into the cabbage mixture and sautee for about 2 minutes, or until the sauce has thickened a bit.

Now get to rolling:

We just bought a package of egg rolls wraps from Nasoya.

We filled and rolled according to instructions, and this made 12 egg rolls for us.

Then we fried them in the Fry Daddy set at 350 degrees for about 2-3 minutes. They floated up when they were perfect.

I served these with some dijon mustard that I made HOT by adding wasabi until it burned when I sniffed it! Hahaha!

I also made a sweet mustard (kinda like duck sauce...really just wanted the yin to the yan going on with the hot mustard.)
I did this by mixing a little dijon mustard with apricot preserves.

Dinner was a HIT! Everyone left the table saying we should do this again very soon.

Healthier Baked Oatmeal Recipe

I run across baked oatmeal recipes over and over again on the web, but most of them contain tons of butter and sugar. Since I am trying to keep my hubby's cholesterol healthy, and my waistline happy, I came up with my own version of this yummy treat, and it's a hit in our home!



Michele's Healthy Baked Oatmeal

2 cups rolled oats
1/8 cup brown Splenda
1/4 cup regular Splenda
1 teaspoon cinnamon
dash of salt

Stir above ingredients together.

1 cup almond milk
1 cup unsweetened applesauce
1 teaspoon vanilla
1 ripe mashed banana

Stir above ingredients together.

Stir in:

1/2 cup chopped walnuts (or your choice of nuts, or not)

At this point you may also stir in a little unsweetened, flaked coconut, dried fruits, etc...whatever you like.

Then spread out flat into an 8x8 pan (like a brownie pan) - that has been sprayed with non-stick spray (I used non-stick canola spray)

Then bake for 30-35 minutes in a 350 degree oven. Let cool for about 5-10 minutes, then cut into squares. You can then put it in the fridge for the morning if you want. May be eaten cold or heated up in the oven. (It's even better the next day this way!)

Healthy Cornbread! Mmmmm!

Ingredients:

* 1 cup cornmeal
* 1 cup unbleached flour (can use whole grain also)
* 1/4 cup olive oil
* 1 cup 2% or skim milk
* 1 egg (or 2 egg whites)
* 1/8 cup honey
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup corn kernels (fresh or canned or thawed) -optional-


Directions:

1. Combine flour, cornmeal, baking powder, and salt in bowl.
2. In a second bowl beat together egg (or egg whites), milk, honey, and olive oil. Stir into dry ingredients until just combined.
3. Stir in corn kernels, if using, and fill into prepared tin (either a 8 inch cake or pie pan, or 12 muffin tins).
4. Bake at 400°F for about 20 minutes (until toothpick inserted in center comes out clean).
5. Enjoy!

P.S. about the granola!

I almost forgot to tell you about an amazing perk of making this yuumalicious granola...
When you mix it all together with your clean hands, you're left with that raw mixture of oats, sugar, honey, and oil stuck all over, so I actually rub my hands together, using it like a scrub, then rinse under warm water and end up with the softest hands!

It's a win-win situation! ♥

Homemade Granola

Don't know if you've noticed but the price for a decent granola is ridiculous, especially considering how cheaply it can be made at home. Here's my recipe, but this is incredibly versatile, so tweak it all you want until you find your perfect granola!

Ingredients:

2 cups rolled oats (don't use quick cooking or instant as they are not as good for you and the glycemic index is raised when they're processed this way)
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon oil (I use canola or vegetable)
1/4 cup honey
1/4 cup loosely packed Splenda brown sugar mixture (you can use real brown sugar, but firmly pack the cup if you do)
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/3 cup sliced almonds (or slivered or even chopped)

Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper (you can used waxed paper, too.)

In a large bowl, toss the oats with the cinnamon and salt.
In a smaller bowl, combine oil, honey, brown sugar, and extracts.
Whisk until completely combined.

Pour the honey mixture over the oats and use your clean hands to combine them. You'll need to gather up the mixture a few times, making a fist each time to make sure all the oats are coated and you've got a little bit of clumping going on.

Spread it out evenly, leaving a few clumps here and there, onto the baking sheet.

Bake for 10 minutes, then remove from oven and using a metal spatula, lift and flip all of the granola.
Now sprinkle the almonds over the top and return to oven, and bake another 10 minutes.

Remove from oven and let cool completely. Then remove from pan and into an airtight container. After it's cooled, you can toss with dried fruit such as raisins or cranberries, etc... if you want.

This will keep about a week in the airtight container, but it always gets eaten before that in my house.

Meatless Mondays!

In an effort to save money on my food budget, we've jumped onto the "Meatless Monday" bandwagon! Tonight I made one of my favorites from the low-fat early 90's! I practically lived on beans and rice (which may explain why my first husband and I divorced) while I was a devout follower of Dr. Gabe Mirkin.

Here's the recipe I used...and yum, it makes me wish I didn't eat low carb 90% of the time! Oy!


Ingredients

* 1 teaspoon extra virgin olive oil
* 1 onion, chopped
* 2 cloves garlic, minced (or 3+ if you're already married)
* 3/4 cup uncooked brown rice
* 1 1/2 cups low sodium, low fat vegetable broth
* 1 teaspoon ground cumin (optional)
* 1/4 teaspoon cayenne pepper
* 3 1/2 cups canned black beans, drained

Directions

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Brussel Sprouts...revamped!

OK...I'm probably in the minority because I LOVE baby brussel sprouts, but here's a recipe I use often, and even my husband likes them this way!

In a large frying pan, cook 5-6 slices of bacon*** until crispy.
Remove cooked bacon and drain on paper toweling.
Remove all but 2 tablespoons of the bacon grease.
Slice one small onion into super thin rings and toss it into the bacon grease leftover in the pan.
Cook and stir until it's soft, then dump in well-drained, cooked baby brussel sprouts.
In a small bowl, mix 1/2 cup of water, 1 TBLS. dijon mustard, and 2 TBLS. apple cider vinegar...pour it over the brussel sprouts, stir...toss in bacon.
Let sautee a bit until most of the liquid has evaporated.
Serve. YUM!


***You can replace regular bacon with turkey or veggie bacon (my favorite is Morningstar Farms Veggie Bacon Strips) and trust me, I learned from my fabulous cook of a sister that the best way to make this taste so delish that even carnivores will love it, is to put a tablespoon or two of extra virgin olive oil in a pan, lay in the veggie bacon strips, then sprinkle with kosher salt. Cook, flipping once, until crispy. Then you can use the remaining EVOO in place of the bacon grease to continue with the original recipe.

Simple & Quick Sausage & White Bean Saute

Sauté sliced sausage (your favorite kind, even vegetarian is great), coarsely mash cooked white beans (canned and drained are fine) with a little extra virgin olive oil, kosher salt, and fresh ground black pepper, add to cooked sausage and toss to heat beans throughout. Top with freshly chopped parsley.

Simple, quick, no-brainer supper.