Chickpea Poppers

Chickpea or garbanzo bean? It is all a matter of opinion. Either way these poppers are delicious and easy to make. We are always looking for alternative snacks to cut down on processed foods with long lists of ingredients we cannot pronounce. You can use whatever seasoning you like, next time I make these I am going to try a sweet version with cinnamon.

chickpea popper

1 can of chickpeas
1 tablespoon olive oil
1/2 tablespoon cumin
1/2 teaspoon chili powder
pinch of salt

1.Preheat oven to 425°. Drain, rinse, and dry the chickpeas. Toss the chickpeas with the olive oil, spices, and salt until they are evenly coated. Spread chickpeas evenly on a baking sheet lined with foil. Bake for 30-45 minutes tossing every 10 minutes. Bake until they are browned and crunchy.

Enjoy as a snack or use them as a salad topper. What are your go to homemade snacks?

Edamame Hummus

Over the past few months we have developed a lunch routine of eating the same thing everyday. This is surprising seeing how diverse our dinner menus tend to be. I have been looking for new ideas to get us out of our lunchtime rut. I have purchased edamame hummus before but had never made it. Needless to say it is very simple and similar to chickpea hummus.

1 cup edamame cooked per the package instructions
1 tablespoon tahini
1 tablespoon water
1/4 teaspoon of lemon zest
2 tablespoons of fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon cumin
1 1/2 tablespoons olive oil

Edamame hummus

1. Cook the edamame per the package instructions. In your food processor combine the cooked edamame, tahini, water, lemon zest, lemon, salt, and cumin. Puree until the mixture is smooth. With the food processor running slowly add the olive oil until fully combined. (If needed you can add some additional oil)

Serve with your favorite pita chips or veggies. This can even be used as a spread on wraps and sandwiches! Do you have any easy things you like to make for packed lunches?


Eggplant, Tomato, and Smoked Gouda Tart

We have been enjoying all of the tasty vegetables from our CSA. As the week goes on sometimes we find we have not used as much as we should have. This past week we made an eggplant, tomato, and smoked gouda tart. It was a little time consuming for your average evening but was well worth it! I used a recipe for the crust from My Recipes from a quiche we made a while back. We really like the light and flakey texture of the crust. Homemade crust does not take too long to make and is defiantly worth the time! The recipe for the filling came from My Recipes as well, we modified it in accordance to what we had on hand.

6 tablespoons of butter (softened at room temperature)
2 tablespoons of milk
1/4 teaspoon salt
1 egg yolk
5.6 ounces of flour (about 1 1/4 cups)

1 pound of eggplant sliced
olive oil
4 cloves of garlic
1 tablespoon of fresh basil
1 teaspoon dried oregano
1 large tomato or 2 smaller ones (we used a large heirloom tomato from our CSA)
1/2 cup of smoked gouda grated or cut into chunks
1 tablespoon of parmesan cheese

tart crust
1. Pre-heat the oven to 400°. In a standing mixer beat the softened butter on medium speed until fluffy. In a small bowl whisk together the milk, salt, and egg yolk. Slowly add a quarter of the milk mixture at a time to the butter, beating well after each addition. Add flour mixing until combined. Remove the dough from the mixer, form into a small circle, and cover with plastic wrap. Chill for at least 30 minutes.

2. While the dough is chilling cut the egg plant up and place on top of paper towels in a single layer on a platter. Sprinkle with salt (this will help to draw the water out of the eggplant) and let stand for 10-15 minutes. Using a paper towel pat the eggplant dry. Using a brush apply a light layer of olive oil to the eggplant. Place eggplant in a single layer on a baking sheet that has been sprayed with non-stick spray. Place in oven and bake for 15-20 minutes or until they are cooked.

3. Remove the crust from the refrigerator and roll out so it is large enough to fill your tart pan. Spray tart pan with cooking spray and press dough against the sides and bottom of the pan making it as consistent as possible to ensure it cooks evenly. Using a fork pierce holes in the dough, bake at 400° for 10-15 minutes or until crust is golden. Cool completely.

finished tart

4. In a medium skillet coated with cooking spray cook the garlic for a minute and remove the heat. Add 1/4 teaspoon salt, basil, oregano, and tomatoes. Place 2 tablespoons of the smoke gouda on top of the baked tart crust followed by a layer of the eggplant and then the tomato mixture. Sprinkle remaining cheese and parmesan on top. Bake at 400° for 10 minutes or until cooked to your liking.

This is a very versatile dish, you could change the vegetables or the cheese depending on what you have on hand. We are still enjoying our CSA, please share your summer veggie recipe ideas as well!!

Also, make sure you stop over to Urban Cottage to see my recent project on repurposing wall calendars!

Three finished projects

Chicken Milanesa

I love making meals that take me back to the time I spent living in Argentina. You can go to the local butcher and ask for meat to be cut for milanesa and they know exactly what you are looking for. It isn’t quite that easy in here. However, we lucked out and found thinly cut chicken breast in the meat case at the grocery store. It is more common to see thinly cut beef.

2 eggs lightly beaten
3/4 cup flour
3/4 cup seasoned bread crumbs
1 1/2 lbs thinly sliced chicken breast (you can also pound out chicken breast to ~1/4″)
Non-stick spray

1. Preheat oven to 375°. Place the flour, bread crumbs, and egg in three separate bowls. Coat each piece of chicken first with flour, dredge in the egg, and then coat with bread crumbs.

milenesa de pollo
2. Spray a baking sheet with non-stick spray and place the breaded chicken on the sheet. Sprinkle chicken with salt to taste. Bake for 15-18 minutes, flipping the chicken half way through.

cooked milanesa
3. Serve with a simple salad or other side. This is a great meal no matter what time of year. Leftovers are great cold, on a sandwich.

What kind of meals remind you of living or traveling abroad?


Healthy Chocolate Chip Cookies

cookies and milk

These chocolate chip cookies are one of our new favorites. They are simple and delicious! I took them to our family reunion a few weeks ago, and the kids even enjoyed them.

3/4 cup quick cooking rolled oats
1 cup of white wheat flour (you can use wheat)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup of butter
1/4 cup of oil
1/3 cup of granulated sugar
1/3 cup of brown sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup of walnuts (optional)

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