Despite my love of baking, when it comes to snacks, I am generally a salty/crunchy kind of snack girl. Donuts, cookies, cake? I can take them or leave them most days. But set out a bowl of chips and salsa or a piping hot batch of french fries and I am ALL OVER IT. Lately, I’ve been loving these Salt and Vinegar Roasted Chickpeas.…
Fall is officially here and I just harvested the last butternut squash from my garden. And although I do LOVE a good butternut squash soup (like this Thai Butternut Squash Soup), I was looking for something just a little bit different to do with my last butternut squash of the season (well, at least my last home grown butternut squash). Enter Butternut Squash Fries with Sriracha Mayo. Because vegetables should not be complicated.
Spring has finally sprung here in the midwest and, after surviving nearly two feet of new snow last week, the sun is out and I just went for a run in shorts and a tee shirt. My gratitude for the warm weather knows no bounds after this doozy of a winter! In addition to warmer temps, one of my favorite things about this time of year is that spring means berry season. My kids, who would probably live on berries if I let them, are especially excited about the rapidly increasing abundance of fresh fruit. While we typically just eat berries plain (by the handful or pint!), sometimes I love to serve them with this Creamy Vanilla Fruit Dip. It’s a simple recipe, perfect for parties and really makes your average berry feel like a special dessert.
Now, I know what you’re all thinking. I just wrote a post about feeding my picky toddler, so if I’m talking about snacks, this must be more kid food stuff. Nope. This time, I wanna talk about snacks for grown-ups. We all love veggies and hummus (you can check out my favorite hummus recipe here) but I’ve been looking for some recipes that are pushing my snack boundaries just a little and boy, did I find some good ones! Grab your stretchy pants and get ready to check out this week’s Good Food Reads all about snacks.
I was originally going to bring you an ooey-gooey dessert this week. And don’t worry, I will still bring you that particular deliciousness (after all it’s good to have something to look forward to, or so my parents always told me!) -but you’re going to have to wait until next week. Instead I have a more savory treat for you. Luckily for me (and now you), I had the most amazing gift brought to me this week. My fabulous neighbor, Heather, brought me a windfall of vegetables from her inlaws’ cabin garden (find them at TheCabinGarden.com). These jalapeños are just begging to be made into these Bacon Wrapped Jalapeño Poppers! (and if you have any good eggplant recipes, leave them in the comments below-please and thank you.)
Well, now that the solar eclipse craziness is over for a few years (or at least until 2024!) we can all get back to our lives and stow away those hard won eclipse glasses for next time, right? Unfortunately, the weather didn’t cooperate well where I live and so even though we were predicted to have about 82% totality, all I saw was a bunch of storm clouds. A bummer, for sure, but definitely not as disappointing as if we had driven down to Nebraska to try and catch totality! Did any of you get great eclipse views? While waiting for the eclipse yesterday, I had a huge craving for something salty and crunchy. Despite my love of baking, I really do prefer salty snacks. One of my favorite savory treats is the Tostitos Hint of Lime Chips. I can’t get enough of that salty, lime-y crunch. After a weekend of food indulgences, however, I figured I had better try for a healthier treat that would satisfy my need for crunch. So, after a rummage through the pantry, these salty, crispy Roasted Chickpeas with a Hint of Lime were born and eclipse snack time was a huge success. …
If there is one thing I love, it’s a good salty-sweet combo treat: kettle corn, popcorn mixed with dark chocolate m&ms, and chocolate covered potato chips. My husband has much more of a pure sweet tooth, however, and one of his favorites is peanut brittle. I usually try and buy a box of See’s Candies Peanut Brittle at Christmas for his stocking. Unfortunately this year all of the local kiosks were sold out one week prior to Christmas (I know, I was procrastinating but I had a 2 month old!) and I didn’t have time for an online order so his stocking was a little light on the treats. I’ve been feeling slightly guilty about it since then and decided to take matters into my own hands (and kitchen) and make some peanut brittle with a twist. What resulted from my kitchen adventures is Salted Peanut Brittle with a Hint of Lime.…
My 4 year old son has been asking me to make Roasted Red Pepper Hummus for ages. Mostly because we always run out of our store made hummus, previous to our next trip back to our local co-op. It is one of his favorite healthy snacks, especially served with sliced cucumbers. In the past I had been hesitant to try making hummus at home. I had been really intimidated by the whole process, especially when my friend, who I consider a great cook, told me that hummus was the one thing that she always preferred store-bought. This did not bode well for me, who has been cooking for a much shorter amount of time than she has!
One day after cleaning out my pantry, I discovered I had several cans of chickpeas (also known as garbanzo beans) and an unopened jar of tahini (Who else has a pantry full of random ingredients? The organization of the pantry was obviously overdue!). What else would I make other than hummus? First there are the chickpeas. You can certainly used dried chickpeas, but this takes much longer. Since using dried chickpeas takes some planning (and an overnight soaking), I decided to use canned chickpeas. Honestly, I don’t think you can tell the difference when it comes to hummus. Tahini is a paste made from toasted sesame seeds. This can also be made at home, but I find it easier to buy this in a jar. At my local co-op you can find tahini in jars located near the peanut butter. In the closest big box grocery store to my house, you can find tahini in jars in the ethnic foods section, near other mediterranean foods. If you live in an area where ethnic foods are difficult to come by, tahini can always be ordered on amazon. I use an adjustable measuring cup to measure my tahini (truth be told this is one of my most used kitchen tools, a must have for any kitchen. I got mine from Cooks of Crocus Hill in St. Paul-a fabulous local cooking store, but this could also be ordered on amazon). I also like a little bit of spice, so I use the full one-fourth teaspoon of cayenne, but you could start with a pinch if you were concerned about your hummus getting too spicy. One of the really important parts of the recipe is the actual processing of the hummus in the food processor. There are multiple times when the recipe calls for processing of a minute or more. Don’t skimp on this. This lengthy processing times are what add air and makes the hummus light and creamy. By taking shortcuts you can certainly make a faster hummus, but by adhering to the lengthier processing times, you will make a tastier hummus!
I considered my friend’s words to be be a challenge accepted. It turns out that there are many fabulous hummus recipes out there and I think I stumbled upon the one that actually makes a roasted red pepper hummus that is better than store bought!
- 2 red bell peppers
- 1 can of chickpeas (15 ounces), drained and rinsed
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 1 garlic clove, minced
- 2 Tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon of cayenne pepper
- 1 teaspoon kosher salt
- Chopped red pepper, parsley, pine nuts (optional, for garnish)
- Veggies cut for serving (suggestions: cucumbers, carrots, broccoli, grape tomatoes, pea pods)
- Crackers for serving
- Slice the peppers so that they will lie flat.
- Place peppers skin side up on foil lined baking pan.
- Roast the red peppers by broiling the peppers (place rack close to broiler) until skin has charred, approximately 10 minutes (check at 5 minutes so you do not burn the peppers!)
- Place the steaming peppers into a glass lock container and seal. (A ziploc bag can be used as well)
- Wait 20 minutes, until skins loosen.
- Peel skins from peppers and discard skins. Put peppers aside.
- Combine lemon juice and tahini in a food processor. Process with the metal blade for 2 minutes. Scrape sides and process an additional minute.
- Add the olive oil, garlic, cumin, cayenne pepper, and salt. Process for 1 minute.
- Scrape sides and process an additional minute.
- Add half of chickpeas and process for 2 minutes.
- Add remainder of chickpeas and process for 2 minutes until smooth and creamy.
- Turn food processor on and add roasted peppers through chute, process until smooth, approximately 2 minutes.
- Check consistency, if too thick, slowly add water until preferred consistency.
- Place in a serving bowl and drizzle with olive oil.
- Garnish with chopped red pepper, parsley, and pine nuts (optional)
- Serve with cut vegetables or crackers.