Archive | January, 2012

Crispy Chickpeas

15 Jan

Maybe chickpeas aka garbanzo beans are an acquired taste. I like hummus and I love falafel but chickpeas by themselves are not my cup of tea. I made these crispy chickpeas after reading an article that said they were crunchy and yum. Maybe yum for some but not for me.

Here’s what you need –

2 cans garbanzo beans, drained and dried

Salt and pepper

1 tsp garlic salt

Extra Virgin Olive Oil

Preheat oven to 400 degrees. Lay dried chickpeas on a non-stick sprayed baking sheet. Drizzle and season chickpeas with salt, pepper and garlic salt. You could add whatever herbs you want also. One recipe I read had Parmesan cheese on them also. Bake for about 40 minutes. If they are still mushy in the middle then don’t eat them yet! They are crunchy but not something I will make again!

C’est si Yum! (for some)

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Crispy Baked Kale

12 Jan

Ok I have seen so many recipes lately for crispy kale so I got some and made it. It’s a) not that expensive and b) yeah it is really good. Here’s what you need –

Kale, however much you like

Salt and Pepper

Extra Virgin Olive Oil

Pre-heat the oven to 350 degrees. Clean and rip the leaves from the stem of the kale. The stems aren’t good and are tough. I ripped them into about 2 or 3 inch pieces. Toss in extra virgin olive oil and season with salt and pepper. Lay out on a baking sheet and bake for about 15 minutes or until crispy. Serve warm or at room temperature. They have a great crunch!

C’est si Yum!

Cucumber Asian Pear Salad

12 Jan

Made this super easy and delicious cucumber pear salad tonight. I made it right in a tupperware container so it can be shaken up with a lid or stored right away. It’s one of those dishes where the longer it sits the more flavor come through.

Here’s what you need:

1 Cucumber, cut into small cubes

1 Asian pear, cut into small cubes

Salt and Pepper

1 Scallion, chopped

1 Garlic Clove, chopped

Balsamic Vinegar

Extra Virgin Olive Oil

Start with the garlic. You want a thin layer of extra virgin olive oil covering the garlic. Add the scallion. Add another layer of the balsamic vinegar. I didn’t measure it out but you want it to be probably about 5 TBS or so. Add all the other ingredients and season with salt and pepper. You want the color to soak into the cucumber and pear. Serve chilled! C’est si yum!

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Slow Cooker BBQ Chicken

12 Jan

My wonderful fella is wonderfully into fantasy sports. Last weekend while he monitored his line ups and points, I caught up on my cooking competitions. This season, “Top Chef” is in Texas and the last episode was barbecue themed. Of course he was half paying attention to the tv but the end take away was, “Let’s get some barbecue!” It was pretty late and in Boston, late night BBQ was not a delivery option. I decided to surprise him later that weekend with a surprise, homemade easy barbecue in the chicken slow cooker. He gave it a 12 out of 10 so you should definitely try it! The recipe I made, made three sandwiches and had some leftover.

What I used –

3 boneless chicken breasts

1 bottle of BBQ Sauce, I used Sweet Baby Ray’s Bourbon BBQ sauce

2 TBS maple syrup

Salt and Pepper

1 garlic clove, chopped

1 scallion, chopped

Set the crock pot on high and put the chicken in the bottom with the garlic and scallion. Sprinkle with salt and pepper. Cover with 3/4 of the BBQ sauce and syrup. Leave for four to six hours on high. About four hours into it I added the rest of the sauce from the bottle. Check and “stir” and the chicken will shred easily the longer it cooks. Serve on a toasted bun! I served it with Bush’s baked beans and some corn bread.

C’est si Yum!