bcmom's kitchen

bcmom's kitchen

Friday, January 27, 2012

Buffalo Roasted Chickpeas

When I saw this recipe on Modern Mom, I just had to try it.  I've never been a huge fan of chickpeas (or Garbanzo Beans) but I love anything with buffalo hot sauce, so I thought they'd be worth a try.  And the picture just plain looked awesome!  So I made them, and they are oh, so good!  I will definitely be making these again!

Buffalo Roasted Chickpeas

  1. Drain and rinse garbanzo beans; pat dry with towel. Spread onto baking sheet.  (not too big.  a 13x9" pan would work just fine)
  2. In small saucepan over medium-low heat, melt butter; add hot sauce and stir to combine.
  3. Pour hot sauce mixture over beans; toss to coat evenly.
  4. Bake 30 to 40 minutes at 450°, stirring/shaking the pan occasionally - until browned.
  5. Cool - if you can wait that long - and enjoy!

These make a great snack. It's really hard to stop munching on them!  That's not all bad, because, according to Dr. Oz - you can eat triple the amount of these roasted chickpeas as nuts - for the same number of calories!

It also made me wonder how many other ways I can roast chickpeas, so I went looking for recipes and found these:
  1. w/ cayenne and cumin (and a very funny story, too)
  2. w/ olive oil, garlic, and cayenne
  3. w/ vinegar and mustard
  4. w/ Moroccan spices
  5. and more
 They're all pretty much the same - drain your beans, toss with oil and spices of your choice, and roast at a high temperature until browned and crunchy.  Pretty much like this page said - salt, seasoning blend of your choice, garbanzo beans, olive oil - and there are a bunch more recipes linked and listed there.  Easy, easy, easy!  and you end up with a healthy, high fiber snack.

Monday, January 23, 2012

These Foods Contain the Most Antioxidants

A Granny Smith apple
Image via Wikipedia
I was reading through a magazine today and found this list of the top 20 antioxidant foods, so I thought I'd   share.   Scientists believe that foods rich in antioxidants prevent damage from molecules called free radicals.  "If you increase the consumption of foods high in antioxidants, research indicates that you'll protect your body from the damage from these free radicals," says Dr. Ronald L. Prior, research chemist for the USDA, who conducted that study that produced this list.

In order, from highest to lowest:
  1. Small red beans (dried)
  2. Wild blueberries
  3. Red kidney beans
  4. Pinto beans
  5. Blueberries (cultivated)
  6. Cranberries
  7. Artichokes (cooked)
  8. Blackberries
  9. Prunes
  10. Raspberries
  11. Strawberries
  12. Red Delicious apples
  13. Granny Smith apples
  14. Pecans
  15. Sweet cherries
  16. Black plums
  17. Russet potatoes (cooked)
  18. Black beans (dried)
  19. Plums
  20. Gala apples
The article suggested printing the list out and taking it to the grocery store with you, to help you choose the best foods.  If you don't have a list, just think color - foods in the brightest, most vivid colors are usually the ones that are high in antioxidants.  (Except Russet potatoes made the list but not sweet potatoes which are much brighter and more vivid in color.)

I must admit, I was surprised by the Red Delicious apples on this list.  They're always the last apples I'd pick for anything.  Guess I was wrong there...  Still, I'll probably keep buying the Granny Smiths and the Galas, just because they taste better.  It doesn't matter how high a food is in antioxidants, if you don't eat it, it can't help you!
Enhanced by Zemanta

Tuesday, January 17, 2012

Not-Stuffed Cabbage - a Casserole

I've never had stuffed cabbage.  I haven't the faintest clue how one would even go about stuffing cabbage, but it does sound like more work than I want to do.  However, when I saw this layered version on Pinterest, I knew I had to try it.  Of course, I didn't follow the recipe exactly...

Not-Stuffed Cabbage

  • 1/2 lb. ground beef
  • 1 large onion, chopped
  • 1 T minced garlic
  • 1/2 green pepper, diced
  • 1/2 tsp. dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp hot Hungarian Paprika
  • salt and fresh ground black pepper to taste 
  • 1 can (14.5 oz.) diced tomatoes with juice
  • 1 can (8 oz.) tomato sauce
  • water - enough to rinse cans
  • 2 cups cooked brown rice 
  • 1 to 2 tsp. olive oil
  • 1 head green cabbage, coarsely chopped
  • 2 cups mozzarella cheese 
  • Parmesan 
  1. In skillet, cook ground beef, adding onion, garlic, and green pepper as you get them chopped.  Cook until beef is browned and vegetables are tender; add spices.
  2. Reduce heat to low and add diced tomatoes, tomato sauce, and water.  Simmer 15-20 minutes, stirring occasionally, until hot and slightly thickened.
  3. While it simmers, heat olive oil in a large skillet.  Chop cabbage, adding it to skillet as you go. Cook over medium-high heat until the cabbage is wilted and about half cooked, stirring frequently. Season with salt and fresh-ground black pepper.
  4. When the meat and tomato sauce mixture has cooked and thickened, stir in the 2 cups cooked rice.
  5. Grease a 13x9" baking dish and layer half the cabbage in the bottom of the dish.  Follow with half the meat mixture, the other half of the cabbage, and the remaining meat mixture.
  6. Cover with foil and bake 40 minutes at 350°.
  7. Remove foil, spread mozzarella cheese over the top and sprinkle with some Parmesan. Return to over and bake, uncovered, an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Remove from oven, and let sit 5 minutes or so.  Serve hot.

     This turned out really good. The flavors go really well together.  It started smelling amazing as soon as I added the spices to the hamburger!  And the cheese on top?  So good!

    The original recipe did not call for green pepper, but I had half of one that needed used, so that's why I threw it in.  I also only used 8 oz. of tomato sauce - instead of the 16 oz. called for - because I messed up and only got one can out! Since I only used 1/2 lb. hamburger instead of the full pound, maybe that was best...  It's a casserole - you can adjust the ingredients to suit your tastes or to use what you have.

    The cabbage could have used a bit more salt, but that's my fault - when it says salt and pepper to taste, it really means to taste it!  I just usually sprinkle it on until it looks good.  Also, next time I want to cut the cabbage into smaller pieces - perhaps more like coarsely shredded.  The original recipe said to chop it into pieces about 1 inch in size, so I left my cabbage fairly large this time.  It was OK, but I think it will be better smaller. 

    Also, I see no real reason for the layers.  Once you bake this, you really can't tell it's layered.  I'm thinking just mix the meat, tomato sauce, rice mixture together with the cabbage, pour it all into the baking dish, and bake as directed.

    Sunday, January 15, 2012

    Cranberry Cream Cheese Dip

    My friend Peggy posted this recipe for Cranberry Cream Cheese Dip on my facebook wall a few weeks ago.  She knows me well - anything cranberry, and I'm all over it!  I finally got a chance to make this last weekend, and it is amazing! All the flavors just combine to make your mouth happy...

    Cranberry Cream Cheese Dip

    • 1 12-oz package fresh cranberries (3 cups)
    • 1/4 cup green onion, chopped
    • 1/4 cup cilantro, chopped
    • 1 small jalapeno pepper
    • 2/3 cup sugar
    • 1/4 t cumin
    • 2 T lemon juice (or lime)
    • dash salt
    • 2 8-oz packages cream cheese
    1. Coarsely chop cranberries in Ninja or food processor and place in medium bowl
    2. Chop onions, cilantro, and jalapeno and add to cranberries
    3. Mix in sugar, cumin, lime juice, and salt
    4. Cover and refrigerate at least 4 hours or overnight
    5. When you're ready to serve: soften cream cheese and spread it on a plate, serving platter, or the bottom of a 13x9" baking dish; spread cranberry mixture evenly over the top.
    6. Serve with Ritz (type) crackers, Wheat Thins, or tortilla chips

      I cut the sugar down significantly from the original recipe - from 1-1/4 cups to just 2/3 cup.  I think it could be cut down a tiny bit more, but then I like the tartness of the cranberries, so it's probably a good balance.  I used lime juice, because I had a lime I needed to use and no lemons.  It all worked together really well.

    We tried it with Wheat Thins, tortilla chips, and the Ritz type crackers, and it tastes good with all of them - but the Ritz type are the best.  Everyone who tasted this thought it was great - my husband who does not like cilantro, my friend Peggy who sent me the recipe and doesn't even like cranberries, my son who - well, I expected him to like it!  I never would have thought to mix these particular ingredients together, but the combination really is magic.  I will be making this again!!  I don't expect it will last long...

    Thursday, January 12, 2012

    Honey Garlic Lemon Chicken

    My brother made this yummy-sounding chicken and posted this video - so I thought I'd share.

    I am going to have to try this! All those flavors sound like they will be really amazing together. I'm just wondering if I can bake it and perhaps brown the chicken a bit. I don't think it needs it for flavor, but it will look prettier.

    Sunday, January 8, 2012

    Cranberry Nut Bread

    I love cranberries. I like to just pop them in my mouth and eat them. And any recipe with 'Cranberry' in the title gets my attention immediately.  This is one of the simplest recipes and oh, so yummy!

      I made some Friday afternoon so we could have it this weekend.  Cranberry and orange go so well together.

    Cranberry Nut Bread

    • 1 egg, well beaten
    • 1 tablespoon grated orange peel
    • 3/4 cup orange juice (or mixture of fresh orange juice from 2 oranges and milk to make 3/4 cup)
    • 2 T oil
    • 1 cup whole wheat flour
    • 1 cup unbleached flour
    • 1/2 cup brown sugar
    • 1/2 cup granulated sugar
    • 1 tsp. baking soda
    • 1 tsp baking powder
    • 1 teaspoon salt
    • 1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
    • 1/2 cup chopped nuts
    1. Beat egg in medium bowl; add orange zest, juice/milk mixture, oil and sugars; mix well.
    2. Mix together flour, baking soda, baking powder, and salt and and add to liquid mixture.  Mix until well blended. Stir in cranberries and nuts. 
    3. Grease a 9 x 5-inch loaf pan, and spread batter evenly in pan.
    4. Bake at 350ºF for 60-65 minutes or until a toothpick inserted in the center comes out clean.
    5. Cool on a rack for 10 minutes. Remove from pan; cool completely. Wrap and store overnight. 
    Makes 1 loaf

    I especially like using a mixing bowl w/ a handle for almost everything I bake. It's easy for mixing, and easy to pour the batter into the pan.

    Cranberries are a bit tricky to chop if you're trying to use a knife and cutting board - which I have done.  This time I threw the cranberries into my Ninja and chopped them up easily!  I did the same thing with the pecans - super easy!

    The original recipe calls for all white flour and white sugar, but I like adding brown sugar and whole wheat flour to my recipes because I think it gives a better flavor.  Half and half works quite well, or you can use all brown sugar and whole wheat flour, whatever your preference is.  You could even use the all white if you want.  I won't judge - well, not too much.

    The best way to eat this?  Toasted!  With a little butter melted on top...  Try it - you'll see what I mean!

    Enhanced by Zemanta

    Friday, January 6, 2012

    Beans: Canned or Dry?

    Picture of red kidney beans
    Image via Wikipedia
    Adding beans is an inexpensive and easy way to add protein and fiber to your diet.  Diets rich in beans can lower cholesterol levels, improve diabetics' blood glucose control,reduce risk of many cancers, lower blood pressure, regulate functions of the colon, prevent and cure constipation, as well as reduce your risk of heart disease and improve your bone and prostate health.

    If you're not eating beans, you really should be!  I know - I'm one to talk.  My mom cooked beans often when I was growing up, and I really didn't appreciate them or even like them - except in chili.  I did like the cornbread she served with them, though!  It wasn't until I found and tried the recipe for Five Bean Soup that I discovered I really like beans - a lot.

    Canned beans make it really easy to add beans to your diet.  I try to always have a few cans of kidney beans and black beans on hand, and you can buy many other varieties of canned beans.  They're really handy to grab and add to any dish where you want to add a little extra protein or fiber - casseroles, soups, pasta, salads, or anything else you can think of.  There are also many tasty recipes you can find that feature or include beans - my Five Bean Soup for one, and the Turkey Barley Chili I just posted. 

    canned black beans must drain (after rinsing) ...
    Image via Wikipedia
    While canned beans are fairly inexpensive, you can save even more by buying dried beans and cooking your own, and you don't get the added salt or sugar that most canned beans have.  I usually cook mine in the crockpot - I wash and sort them sometime during the day, place them in the crockpot with  enough water to cover, and let them sit all day.  Then, before going to bed at night, I turn the crockpot on low and let them cook overnight.  The next morning I have cooked beans!  This works especially well with black beans, because they always seemed to get mushy when I cooked them on the stove.  Yes, probably my fault for not paying close enough attention, but still....

    For use in recipes, I've found that 1-1/2 cups beans is approximately equal to one can of beans.  A 1-lb. package of dried beans makes a little more than the equivalent of 3 cans of beans - and usually costs the same or less than one can.  Cover with 3/4 cup of the cooking liquid if you're going to freeze them, and they're almost as handy as those cans of beans in your pantry.  Since the liquid doesn't usually go into your recipe, you can thaw them fairly quickly by putting the frozen beans into a colander and running warm water over them.

    So, which is better - canned or dry?  I say both.   How's that for making a decision?  Both canned and dried beans have their place.  Canned beans are ready and waiting whenever you need or want them.  Dried beans require that you plan ahead, but once cooked you can store them in the refrigerator for several days or freeze them in individual containers.  Dried beans are less expensive and don't give you the added salt or sugar you get with the canned beans - why do they put sugar in kidney beans, anyway?  Always be sure to drain and rinse your canned beans before using them to remove most of that added salt.  If you're not already using beans, start by buying some canned beans.  If you've been using canned beans for a while, try buying some dried beans and cooking your own.   I especially like cooking my own beans when I'm making something like chili that requires several cans of beans - why open a bunch of cans when I can cook one package and have all the beans I need?   And save money, too.
    Enhanced by Zemanta

    Thursday, January 5, 2012

    Turkey and Barley Chili

    I haven't really used barley much, but I bought some recently thinking it would be a good addition to our diet.  It's supposed to be really good for you.  I was thinking along the lines of a beef barley soup, but there was a chicken chili recipe on the box that caught my eye.  I cooked some turkey wings and some black beans earlier in the week, so it seemed like a perfect time to try the recipe - with my own spin to it, of course.

    Turkey & Barley Chili

    • 1 T olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 stalk celery, chopped
    • 1/2 green pepper, chopped
    • 1 T chili powder
    • 1 t. cumin
    • 1 can (14.5 oz.) diced tomatoes
    • 16 oz. tomato sauce
    • 4 cups water
    • 1 cup medium barley
    • 2 cans (15 oz.) black beans, drained and rinsed
    • 1-1/2 cups frozen corn
    • 2 cups cooked turkey
    1. Heat olive oil in 6-qt. saucepan; add onions and garlic and saute while chopping celery and green pepper.  Add celery and pepper and continue to cook until very soft and starting to brown; add spices.
    2. Stir in tomatoes, tomato sauce, water, and barley.  Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally.
    3. Add beans, corn, and turkey; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. 
    4. If upon standing the chili becomes too thick, add more broth or water until chili is desired consistency. 
    5. Serve with grated cheese and/or sour cream, if desired

    The original recipe did not call for the onions, garlic, celery or green pepper - but it just didn't seem like chili without them!  Or at least not without the onions and garlic.  While I was adding vegetables, I figured celery and green pepper couldn't hurt.  I also added about twice as many beans as the original recipe asked for.  Again - chili needs beans! - and I had them.

    I'm planning to take this for potluck on Sabbath, so I haven't actually tried it yet - except for a quick taste, which was really good.  I'm thinking that I will need to add a bit more water, or maybe another can of tomatoes when I heat it up, because it turned out pretty thick.  I'm thinking of either making cornbread muffins to go with the chili or serving it with tortilla chips.  I think either would be really good with this.
    Enhanced by Zemanta

      © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

    Back to TOP