Cinnamon Sugar Roasted Chickpeas

How often do you cook or bake a snack? I have a folder in my bookmarks for baking, dinner, sweets, bread and breakfast, but its just not that common to have a recipe for a snack. Well I finally found one, and now I have a folder named 'snacks.' You go chickpeas! I've seen roasted chickpeas in the health food aisle at the market, but they seem to be plain roasted chickpeas for an obscene price. Not happening.

I'm a grazer, you know a seed munching, cracker snacking, peanut butter dipping, grape picking eater. Three meals a day just doesn't cut it for me.  I need to graze, and frankly I get a little bored with your typical 'healthy' snacks. These chickpeas are a great alternative, almost a breath of fresh air. They are packed with protein and have fewer calories than nuts. Plus, you can use a dozen different spices to roast these chickpeas and come up with dozens of flavor combinations. Personally cinnamon sugar is my favorite, but I also tried garam masala and it was pretty darn good. Let me know what flavor combinations you come up with!

Ingredients:
1 can of chickpeas
1 tbs. Cinnamon
2 tbs. Canola oil
2 tbs. Brown sugar

Directions:
1. Preheat the oven to 375 degrees Fahrenheit or 180 degrees celsius.
2. Pour the chickpeas into a strainer and rinse the chickpeas.

3. In a large bowl measure out the cinnamon, brown sugar and oil. Mix thoroughly.

4.  Add the chickpeas to the bowl and coat evenly with the cinnamon oil mixture.

5. Line a baking sheet with a Silpat or baking paper.
6. Spread the chickpeas out onto the pan and place in the oven.

7. Bake for about 45 minutes, stir occasionally to ensure they roast evenly.

Bahama Mama Key Lime Pie

I'll warn you in advance, this isn't one of those healthy posts. It's really one of those recipes thats darn right sinful. Its the kind of recipe to keep in your bag of tricks. I pulled this one out for my boyfriends grandmother's birthday, she loved it. Thats a win win in my book.

I can't remember the last time I made this, for a bake sale when I was ten perhaps? The only distinct memory I have is of my mother making this pie for every single dinner party ever thrown. It was her signature, and let me tell you no one ever complained about the pie's repeat performance. The pie is actually pretty easy to make, honestly its hard to mess it up. It gets even easier if your super lazy and buy a pre-made graham cracker crust. Unfortunately for me, not only do they not sell pre-made graham cracker crust down here, they don't even sell graham crackers period! Oh well, I found Digestives and a pinch of cinnamon make a pretty good substitute. I definitely recommend some fresh whipped cream or ice cream with this one!

* note: this recipe requires overnight refrigeration to set, so plan to make it in advance

Ingredients:

For the filling
1 Can sweetened condensed milk
5 Limes
2 Egg yolks

For the Crust
1 stick or 125 grams Butter
1 1/2 C. Crushed Graham crackers or digestives plus a tsp of cinnamon
1/4 C. Sugar

zester or cheese grater
spring form pan

Directions:
1. Preheat the oven to 375 degrees Fahrenheit or 170 Degrees celsius.
2. Using a fork, and maybe even your hands, crush the digestives into a crumble. Measure out 1 1/2 cups of crumble into a large bowl.

3. Add the butter and sugar to the crumble and mix thoroughly.

4. Pour the crumble into a spring form pan and press the mixture down. Try and spread the crumble evenly and build the crumble up on the sides to form a crust.

5. Bake the pie for 5 - 10 minutes, then set aside to cool.
6. Using a zester or the fine edge of a cheese grater, zest the 5 limes. These should yield about 2 teaspoons of zest, but more is okay, set aside.

7. Using the palm of your hands roll the limes on a hard, flat surface, this little trick will help you get more juice out of the limes.
8. Cut the limes in half and squeeze the juice from the limes. The limes should yield about 1/2 a cup of juice.

9.Separate the egg whites from the yolks, this recipe will not use the whites. Place the yolks in a large bowl.

10. Pour the sweetened condensed milk into the bowl with the yolks.

11. Add the lime zest to the egg yolks and sweetened condensed milk mixture.

12. Slowly mix in the lime juice.

13. Pour the mixture into the pre-baked crust.

14. Bake for 15 minutes.
15. Wait for the pie to cool to room temperature, then place in the fridge overnight to set.

Anja's Banana Date Muffins

Today was a big day for me, and an even bigger day for my sister for more reasons than one. We were both waiting to hear on some really big news and nervous energy seemed to be getting the better of both of us. Luckily, my day went well and I hope my sister got the same great news I received. She is currently studying German, and working on applying to an Austrian University to complete a masters. I can't say how proud I am of her so i'm just going to brag a little about her instead. Her language placement exam was two days ago, so naturally on a day like today we were both cooking. Last night, while on skype, my sister turned me on to an incredible blog. Anja's recipe's are interesting, healthy and innovative. I've always know that someone out there knew how to make banana bread without butter and sugar. But who knew it would be a German woman living in Dubai? I honestly don't care who she is, I mean that in a nice way, I'm just so happy i've found her amazing blog and look forward to cooking and adapting more of her recipes.

The recipe I'm providing is for a full batch of muffins, which yields 12.  Seeing as I was only cooking for two I decided to half the recipe and ended up with 6 delicious muffins.

These are the most incredible banana muffins which are naturally sweet, almost oil free and oh so simple! I hope you enjoy these muffins and check out Anja's blog.

Ingredients:

1 1/4  C. Whole wheat flour or Spelt Flour
1 tsp. Baking Powder
3/4 tsp. Cinnamon
3/4 C.  Dates, pitted and chopped
1/2 tsp. Baking soda
1/2 C. Boiling Water
2 Ripe bananas
3 tbs. Olive oil
1 tsp. Vanilla extract

Directions:

1. Preheat the oven to 175 degrees Celsius or 375 degrees Fahrenheit.
2.  Measure out your dates, then chopped them. Place dates in a mixing bowl and pour the boiling water and baking powder over the dates.

3. In a separate bowl, measure out the dry ingredients ( flour, cinnamon, and baking powder).

4. In a third bowl, mash the banana with a fork. Add the egg white to the banana and mix thoroughly.

5. Add the olive oil and vanilla to the banana and egg mixture.

6.  Add the banana mixture to the dates soaking in water and stir.

7. Slowly add the flour to the banana date mixture. Add half, then stir, repeat.

8. Chop the hazelnuts.

9. Spoon the batter into muffins liners ( I used silicone liners).
10. Sprinkle the chopped hazelnuts on top.

11. Bake for about 25-35 minutes or until a knife comes out clean when inserted.
12. Cool before removing the liners and enjoy!

Cumin Scented Black Bean Burritos

Believe it or not its actually extremely difficult to find black beans in Australia, so don't take how easily you can find them in any supermarket in the states for granted. I went to about six stores before I finally found some. This dish is great for an easy weeknight meal and its nice to mix it up a little with some mexican flair. These burritos are actually vegan and have a large raw component. The sweet crunch from the raw corn is light and refreshing, while the tangy cumin scent of the black beans is bold and filling. The contrast tastes absolutely amazing, and the arugula complements the beans in a peppery way. I hope you enjoy this healthy mexican inspired dish and become as obsessed with it as I am.

Ingredients:
2 Cans black beans
2 tsp. Cumin
1 tbs. Lime juice
1 Banana pepper, jalapeno or green chili (depends on how hot you like it, pick one)
1 Bunch of  cilantro
1 C. Chicken stock
1 Yellow onion
1 Bag of arugula
2  Ears of sweet corn
5-6 cherry tomatoes
1 Avocado
1 Red onions
1 Package of whole wheat burritos

Directions:
1.  Dice one yellow onion. Remove the seeds from the pepper and dice.
2. In the bottom of a medium size saucepan add on teaspoon of oil, the diced onion and pepper. Saute on medium heat for 3-5 minutes.
3. In the last 30 seconds add the cumin and fry till aromatic.

4. Remove beans from the can and wash in a strainer. Pour the beans into the saucepan with the onions  and peppers. Add the chicken stock.

5. Bring to a boil, stirring constantly, then turn down to low and simmer for 20 minutes or until most of the stock has evaporated.
6. Meanwhile, cut the corn off the cob.

7. Dice the red onion, avocado and cherry tomatoes and mix together.

8. Pick the cilantro off the bunch, reserve half of it for the beans, add the other half to the corn mixture.

9. When the beans are almost done, 1-2 minutes before, add the lime juice and the other half of the cilantro.
10.  Warm up your tortilla either in the microwave for 10 seconds or in the oven on low heat.
11. Place a tortilla on the plate, spoon a scoopful of beans into the center of the tortilla, followed by a scoop of the corn slaw. Then place a handful of arugula on top.

12. Fold the tortilla over on one end, then roll it up. Practice makes perfect!