Garbanzo Bean Crunch


Edited Garbanzo Bean Crunch

Here is one of my favorite healthy snacks.  Now I won’t lie it takes patience but after you taste them you will understand why I take the time to make them.  Garbanzo beans are so healthy for you.  They are rich in fiber and a great source of protein.  Because of that they will  keep you full between meals. So because I am trying to lose some weight and over all be a little healthier these are great snack.

So the patience part is rinsing the beans and shelling them. I take two cans of garbanzo beans rinse them and drain them. Drop them on a dry towel and fold over the ends and rub the beans dry. This will release some of the shells but you will have to take each one and take the shell off by rubbing the bean until it comes off. This is important because if you leave the shell on it will just steam the bean. With the shell off the heat will roast the bean.  So while you are doing this step preheat your oven to 425°.

Garbanzo Bean peeling

You will have a stack of shells by the time you are done.

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Once you are finishing shelling the beans put them on a cookie sheet. I use a silpat so that they will not stick to the pan. Pour olive oil over the beans until they are well coated. Sprinkle paprika over them until coated. Then sprinkle sea salt over top. Now I must tell you there are so many different ways of making Roasted Garbanzo beans. Try using your favorite spices. I love them just with sea salt or try them with lime and cilantro. Once you have the basics down play with different spices or maybe flavored oil.

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Now I don’t set a timer but I can tell you don’t walk away from this. I check mine every 5 minutes. After ten I take out and shake the pan a little to move them around.  Then I keep an eye on them when they are dark golden brown I take one out and try to see if it is still soft in the center. Put them back in if they are still soft. Give them a few more minutes.

Edited Garbanzo Bean Crunch

So instead of chips or ice cream try these out for a healthy snack.

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I’m Back… and I have a great appetizer to share.


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I must apologize for not posting lately. I have no good excuse but I am getting back to the things I love and I love blogging so I am back and ready for the New Year.

I have a lot of fun stuff planned for Sassy and Savory this year.  I won’t spoil it by telling you just yet but be prepared for something new.  I have an awesome new appetizer to share with you.  It will blow your mind on how easy this is to make and so tasty at the same time.

Ham and Green Onion Bread Rolls

1 French Baguette

2 pkgs. of cream cheese softened

1 pkg. of thin Black Forest Ham

5 Green onions

1 tsp of All Season Salt

1 tsp of Worcestshire Sauce

½ tsp of Garlic Powder

First step is to cut the ends of the baguette off. Then cut the baguette into thirds, take each piece and hollow out the middle of the bread. I use a spoon but you can use whatever works for you.  Save the bread because you can use that in meatballs or meatloaf.

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Next step is to take the soften cream cheese and add the All Season Salt, Worcestshire Sauce and Garlic Powder. I usually do a taste test at this point to make sure the season is good. Then I take the ham out of the package and chop it into small pieces and throw that in with the cream cheese mixture. Slice your green onions into small pieces and add those also.

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Stir all together and then stuff the bread with the mixture. Refrigerate for about 2 hours or until the cream cheese mixture has harden again. Then you slice thin slices of the bread and place on your plate in rows. They are delicious and each one is about 40 calories. I have made these for two parties now and they go like hotcakes. So enjoy.

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Banana Rhubarb Bread


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I was at my mom and dad’s house the other day for dinner. (They must have read my blog from my previous post about how I missed eating dinner with them. Thanks Mom!) My mom had made delicious lasagna and rhubarb crumble for dessert. As I was leaving with a full belly in tote my mom and dad asked if I wanted rhubarb. Well I have never cooked with rhubarb before. So the challenge was set. I immediately went to Banana Rhubarb Bread mostly because I had a lot of ripe bananas left at home. Well of course I took some and here are the results of my first attempt at using Rhubarb.  Now if I make this again I will add more rhubarb maybe 3 or 4 stalks instead of 2 ½ stalks. Although this is very tasty like it is I would have liked to taste more rhubarb.

I hope you try this bread it is very moist and it melts in your mouth. Enjoy!

Banana Rhubarb Bread

6 Ripe Bananas

2 ½ stalks of Rhubarb

2/3 Cups of butter melted

1 ½ cups of sugar

¼ cup of water

2 eggs

2 teaspoons of vanilla

2 teaspoons of baking soda

Pinch of salt

3 cups of flour

 

            Preheat oven to 350 degrees. Dice the rhubarb into small pieces. In a small sauce pan add water and a ½ cup of sugar then the diced rhubarb. Cook on low to medium heat until the rhubarb is soft. In the meantime take the 6 bananas mash them with a fork or a potato masher and add the melted butter. Then when the rhubarb is soft and has cool slightly add that to the bananas.

            Mix in the sugar, eggs and vanilla into the banana mixture. Sprinkle the salt and baking soda over the mixture and then add one cup of flour at a time until all the flour is added.  Pour mixture into 2 buttered loaf pans. Bake for one hour and then cool on rack. Then all there is left to do is grab your knife and slice and butter it up. 

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Hot Pretzels


Jon and I are going to be spending Memorial Day weekend at his family cottage with some great friends. Plus Jon’s Birthday is in a few days and one of his favorite snack foods is Hot Pretzels. So tonight I made a double batch so we can snack this week plus have some for the weekend. I am telling once you try this recipe you will be making these often. I first tried the Hot Pretzels when Jon and I went on a road trip with friends to the Novi Snow Show a few years ago. Our friends had a bag of them in the car and I think they were gone before we even knew it. So good! So thank you Tony and Tina for such a great recipe.

Hot Pretzels

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 Preheat oven to 210 degrees. Whisk the last three ingredients together in a large bowl. When whisked thoroughly add pretzels and toss until fully coated. Put the pretzels in a roaster or cookie sheet stir one more time. Put in oven and set timer for 15 minutes. After the first 15 minutes take out and stir and then return to oven for another 15 minutes. Do this about 3 to 4 times or until the oil mixture is soaked in. 

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I really enjoy the Hot Pretzels right out of the oven but they are very good cold too. I hope you try this recipe I know you will love it. Let me know what you think.

Coconut Lime Cookies


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First I want to apologize for the state of my pictures. My lighting in my kitchen was horrible today. I had two under the counter lights go out and no replacement bulbs. Figures.

But my husband has been working so hard lately. He is a boat mechanic and being that it is almost summer; his shop is crazy busy trying to get everyone’s boat ready for summer including ours. So he is working longer hours plus our house is a work in progress so he is also working on house projects as well. There is one thing that I know of that will put a smile on his face, Coconut Lime Cookies of course. These cookies would put a smile on anyone’s face.  The cookie is soft in the middle and crunchy on the outside. They just melt in your mouth.

I am not sure where I stumbled across this recipe, but to whoever invented this cookie I give you kudos. I have been on a lime kick for a while now and these cookies hit the spot for my lime craving. This is the recipe I swear by.

Coconut Lime Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut, chopped
  • 1 1/2 cups granulated sugar plus ½ cup for rolling cookies
  • 1 ounces cream cheese, cut into 8 pieces
  • Zest from 2 Limes
  • 6 tablespoons unsalted butter, melted and hot
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 tablespoon lime juice

 

Preheat oven to 350 degrees. Line a cookie sheet with a Silpat or parchment paper so the cookies do not stick. Whisk flour, Coconut, baking powder, baking soda and salt together in a medium bowl. Set aside.

Place 1 1/2 cups of sugar, cream cheese in blend unto smooth in large bowl and then add lime zest. Pour butter over mixture and whisk until combined. Make sure your butter is melted and hot still. Whisk in oil until well incorporated. Add egg, milk, and lime juice, continue to whisk until smooth. Add flour mixture with a rubber spatula until soft dough forms.

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Create cookies into a ball then roll in the ½ cup of sugar.

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Flatten the ball with your fingers or the bottom of a glass. Then sprinkle with more sugar.

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Bake one tray at a time until edges are set and just beginning to brown. 11-13 minutes. Let cookies cool for 5 minutes and transfer to wire rack or aluminum foil sheet laid out on counter.

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I hope that you try this recipe and let me know if they put a smile on your face!

 

 

Black Bean and Corn Salsa


With Cinco De Mayo around the corner I thought I would share my Black Bean and Corn Salsa recipe.  For the past four years Jon and I have always celebrated Cinco De Mayo with Andrew in Big Rapids, Michigan. Andrew’s move out date from Ferris University was always on Cinco De Mayo day. We would go and load up his dorm room and then we go out to eat at El Burrito Loco. They have the great authentic Mexican food. I always ordered the chicken chimichanga’s they are so good there.

But now that he has graduated we will have to find a new place to celebrate Cinco de Mayo or maybe I will just create a chicken Chimichanga recipe and we will have a party ourselves. If I do I will share the recipe I promise. But until that happens I will share my salsa recipe.

Black Bean and Corn Salsa

1 can of Black Beans (drained and rinsed)

1 can of Corn (drained or if in season grill some fresh corn on the grill and shave off the corn from the cob)

1 jalapeno pepper

1 tomato (or 10 cherry tomatoes)

Cilantro

Sea Salt

1 lime

Put the Black beans and corn in a medium serving bowl. Cut the tomatoes into bite size pieces or a little smaller, then toss them in with the black beans and corn. Cut the jalapeno in half. I prefer less heat so I take a spoon and scrape the seeds out. Then I slice it thin and cut it into small pieces and toss into the mixture. Chop some Cilantro and throw that into the mix to your taste. I love Cilantro, so for me the more the merrier.  Squeeze the juice out of 1 lime and pour into the mixture and add some sea salt. I always start out with a little salt first, then add after it sits for a few minutes. If it needs more lime juice I would add a little at a time.

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This is great with Tortilla chips or you can use it to top nachos, tacos, or add to burrito’s.

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I hope you try it and have a great time celebrating Cinco de Mayo.