RECIPE: Oven-Roasted Chickpeas, The Nut-Free Snack Sensation

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I have never been a big fan of tree nuts (and I despise peanuts) so it wasn’t a big deal when I noticed that I was allergic to them; but it does make vegetarian life a little more complicated. Nuts seem to be the go-to protein rich snack, and I’ve spent years trying to find the perfect replacement.

One day Safety Husband brought home a pouch of oven-roasted garbanzo beans, and I had an aha moment.

Oven roasted beans! Crispy! Crunchy! Fulfilling! Portable! Amazing!

So I set out to make my own. I decided to start with dry beans to ensure maximum crunchiness, but there are also recipes online that use canned chickpeas/garbanzo beans. I found directions from America’s Test Kitchen, but have made several changes to better suit my taste (and experience. The hour suggested by ATK is way too long, in my experience.)

RECIPE: Oven-Roasted Chickpeas
 
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These oven-roasted chickpeas are salty, crunchy, and keep for days in a sealed container. Perfect for road trips, camping trips, or any other time you need a protein rich snack. *Plan a day ahead- you will need to soak the dried beans overnight.
Author:
Recipe type: Snack
Cuisine: American
Ingredients
  • 1 pound dried chickpeas (also known as garbanzo beans)
  • Olive Oil
  • Salt
  • Dried spices to taste
Instructions
  1. The day before cooking, place the dried beans in a bowl and cover with water. The beans will absorb a lot of the water, so make sure to cover by at least an inch of water.
  2. After the beans have soaked for at least 12 hours, drain and rinse them well with clean water.
  3. Spread the beans out on a towel, and dab them with another towel until they are quite dry.
  4. Preheat oven to 400 degrees.
  5. Place the beans back into a dry bowl, and slowly pour olive oil over them. You want to use the oil quite sparingly. Mix the beans with your hand ensuring each bean has a light coating of oil.
  6. Lightly sprinkle with salt (to taste). You will be adding additional salt and spices at the end.
  7. Lay the beans out in a single layer on a lined cookie sheet. Don't pack them too tightly on the pan, you will need space to stir. Place on middle rack in pre warmed oven.
  8. Every 5-10 minutes you will want to check the beans, and stir to redistribute. The beans near the outside of the pan will brown more quickly.
  9. Watch for them to turn a rich medium brown (about 35 minutes), then remove them from the oven to cool. (You can also taste-test cooled beans from time to time to check if they are crunchy.) While they are still warm, sprinkle your favorite spice mix, and more salt to taste. (I kept these simple with just a little garlic powder.)
  10. When the beans have cooled, place them in an air-tight container. They will keep for at least a few days before getting stale (less crispy.)

 

Step by Step Instructions

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The day before cooking, place the dried beans in a bowl and cover with water. The beans will absorb a lot of the water, so make sure to cover by at least an inch of water.

After the beans have soaked for at least 12 hours, drain and rinse them well with clean water.

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Spread the beans out on a towel and dab them with another towel until they are quite dry.Preheat oven to 400 degrees.

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Place the beans back into a dry bowl, and slowly pour olive oil over them. You want to use the oil quite sparingly. Mix the beans with your hand ensuring each bean has a light coating of oil.

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Lightly sprinkle with salt (to taste). You will be adding additional salt and spices at the end.

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Lay the beans out in a single layer on a lined cookie sheet. Don’t pack them too tightly on the pan, you will need space to stir. Place on middle rack in pre warmed oven.

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Every 5-10 minutes you will want to check the beans, and stir to redistribute. The beans near the outside of the pan will brown more quickly.

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Watch for them to turn a rich medium brown (about 35 minutes), then remove them from the oven to cool. (You can also taste-test cooled beans from time to time to check if they are crunchy.)

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While they are still warm, sprinkle your favorite spice mix, and more salt to taste. (I kept these simple with just a little garlic powder.)
When the beans have cooled, place them in an air-tight container. They will keep for at least a few days before getting stale (less crispy.)

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Or, you know, just eat them before someone else does.

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RECIPE: Savory Pumpkin Hummus

RECIPE: Savory Pumpkin Hummus #snack #healthy

Last weekend I hosted a crafternoon and made this delicious Savory Pumpkin Hummus for everyone to snack on while we worked. The pumpkin flavor in this hummus came out very mild, but was still delicious and full of flavor. We drank mulled cider and snacked on hummus and veggies while we worked on various craft projects together. It was the perfect way to spend a fall afternoon!

Savory Pumpkin Hummus
 
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Author:
Recipe type: Appetiser
Serves: 2 cups
Ingredients
  • 1 (14.5 ounce) can chick peas, drained
  • 1 cup pumpkin puree
  • 2 cloves roasted garlic
  • ½ teaspoon cumin
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons coconut oil (extra virgin olive oil is fine, but the results will vary)
  • 1 tablespoon tahini
  • salt and pepper to taste
Instructions
  1. Place all ingredients in a food processor and puree until smooth. My hummus came out quite thick, so I drizzled in some olive oil until I achieved my desired consistency. Season with salt and pepper.
  2. Serve with your favorite veggies and crackers.

 
RECIPE: Savory Pumpkin Hummus #snack #healthy

RECIPE: Popcorn Seasoning Kit

RECIPE: Popcorn Seasoning Kit #gift #snack
Every fall, my boyfriend James and I love to curl up on the couch and have a movie marathon. We usually watch movie franchises like Harry Potter, Pirates of the Caribbean or Twilight. With each movie night we like to stock up on our favorite snacks and popcorn, of course, is a movie watching staple. I usually whip up some sort of seasoning to have on the popcorn, but this year I decided to make six different seasoning flavors just for our movie-date nights.

This would make a great gift to any popcorn-lover. Just mix up the seasonings (most of which you’ll find you already have on hand), package them in small shaker bottles, and add a bag of popcorn kernels and you’re done!

RECIPE: Popcorn Seasoning Kit #gift #snack

Seasoned Popcorn

For all of these seasoning recipes, you need simply to combine the ingredients and packaged in small shaker bottles. To prepare, make a batch of plain popcorn (either with a popper or stovetop). Drizzle with melted butter or olive oil and sprinkle with desired seasoning.

Cheesy Garlic

• 5 tablespoons cheddar cheese powder
• 1 tablespoon + 1 teaspoon sea salt
• 1 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Italian Herb

• 4 tablespoons parmesan cheese powder
• 2 tablespoons sea salt
• 2 teaspoons red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil

Smoky Curry

• 1 tablespoon smoked paprika
• 1 tablespoon curry powder
• 2 tablespoons salt
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoon cinnamon

RECIPE: Popcorn Seasoning Kit #gift #snack

Mexican Chocolate

• 2 tablespoons cocoa powder
• 4 teaspoons powdered sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon coarse salt

Spicy Citrus

• 2 teaspoons chili powder
• 2 teaspoons orange zest
• 1 teaspoon lime zest
• 1/2 teaspoon coarse salt
• 1/2 teaspoon brown sugar

Cinnamon Sugar

• 2 tablespoons white sugar
• 2 tablespoons powdered sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt

RECIPE: Popcorn Seasoning Kit #gift #snack

Custom labels and tags courtesy of Evermine.com

RECIPE: Crunchy Ramen Snack Mix

RECIPE: Crunchy Ramen Snack Mix

While on the lookout for new snack ideas, I came across this recipe from Martha Stewart. I liked the idea of using the crunchy ramen noodles (reminded me of all the ramen I ate as a kid). Baked in the oven with nuts, corn flakes and sesame sticks, this snack mix turned out addicting and delicious. Next time I make it, I want to spice it up with wasabi peas.

RECIPE: Crunchy Ramen Snack Mix

Crunchy Ramen Snack Mix
 
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Author:
Recipe type: Snack
Ingredients
  • 2 packages ramen, broken into small pieces (discard seasoning packets)
  • 1 cup raw peanuts
  • 1 cup raw cashews
  • 1 cup cornflakes
  • 3 tablespoons vegetable oil
  • 4 teaspoons curry powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ cup sesame sticks (or wasabi peas)
Instructions
  1. Preheat oven to 400 degrees F. On a rimmed baking sheet, toss ramen, peanuts, cashews, and cornflakes with oil until coated. Spread mixture in a thin even layer.
  2. Combine curry powder, cayenne pepper and salt; sprinkle over ramen mixture.
  3. Bake until golden brown, about 10 minutes, stirring halfway through. Stir in sesame sticks and let cool completely before serving. Makes 6 cups.

RECIPE: Crunchy Ramen Snack Mix

I packaged my snack mix in hand-painted paper plate baskets using this tutorial by Amy Christie. I also added a custom circle tag courtesy of Evermine.com.

RECIPE: Pineapple Sage Mojitos + Tiki Snack Mix

RECIPE: Pineapple Sage Mojitos + Tiki Snack Mix #summer #drink #cocktail #party

August is my favorite summer month. The first reason is that it’s my birthday month (duh) and it’s the final official month of summer here in Portland. We’ve got just one more month of hot weather (hopefully we’ll have more than that, but there’s no gaurantee in the Pacific Northwest), so we’ve got to make the most of it and have some summer fun! I consider August to be the time to check off anything that’s still on my summer bucket list.

One thing that’s been on my list is to make a cocktail using the pineapple sage I’ve been growing in my garden. The leaves smell just like pineapple and the plant produces hot pink flowers when it blooms. We served up our drinks in our favorite tiki glasses and sipped them in the backyard. Yummmm…

RECIPE: Pineapple Sage Mojitos
 
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I also made a pineapple sage simple syrup for this cocktail. If you've never made infused simple syrup before, check out this post by The Hip Girl's Guide To Homemaking.
Author:
Recipe type: Drinks
Ingredients
  • Pineapple sage leaves
  • Lime, cut into wedges
  • 2 tbsp pineapple sage simple syrup
  • ½ cup pineapple juice
  • 1.5 oz white rum
  • Canned pineapple chunks, for garnish
  • Ice
Instructions
  1. Add about 8 sage leaves and a lime wedge to a glass. Use a muddler (or wooden spoon) to crush up the sage and lime to release the sage oils and lime juice.
  2. Add 2 more lime wedges and the simple syrup and muddle again to release the lime juice.
  3. Don't strain the mixture, fill glass with ice and then top with rum and pineapple juice.
  4. Garnish with pineapple chunk, lime and sage leaves.

RECIPE: Pineapple Sage Mojitos + Tiki Snack Mix #summer #drink #party #tiki

I’m a huge fan of anything tiki and love throwing a tiki party for friends when I can. This recipe for Tiki Snack Mix is always a huge hit! The combination of roasted nuts, bacon, and pineapple is irresistible.

Tiki Snack Mix
 
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Yields 4½ cups.
Author:
Recipe type: Appetiser
Serves: 6
Ingredients
  • 8 thick slices of meaty bacon
  • 3 cups salted roasted peanuts and cashews
  • 4 candied pineapple rings, cut into ⅓-inch triangles
  • 2 tablespoons sesame seeds
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • ¼ teaspoon cayenne pepper
  • Kosher salt
Instructions
  1. Preheat the oven to 350°. Arrange the bacon in a single layer on a rack set over a large rimmed baking sheet. Bake for 30 minutes, until the bacon is crisp. Drain on paper towels and cut into ½-inch strips.
  2. In a bowl, toss the bacon with the peanuts, pineapple, sesame seeds, soy sauce, honey and cayenne. Spread on a rimmed baking sheet and bake for 20 minutes, stirring once, until the bacon is browned. Season the mix with salt and stir occasionally until cool, then serve.

RECIPE: Tiki Snack Mix + Pineapple Sage Mojitos #party #snack #tiki #summer

What’s left on your summer bucket list? I’d love to hear your plans and adventures in the comments 🙂

RECIPE: Old-Fashioned Candy Popcorn

RECIPE: Old-Fashioned Candy Popcorn #homemade #party #treat #snack
Candy popcorn is a tasty treat you might remember your grandma or great-grandma making. My mom remembers her grandma making this every christmas. What I love about this recipe is the color! You can make your popcorn any color you like. I chose pink and green and it turned out so pretty and delicious. The taste is similar to kettle corn, but sweeter. This would be a great snack to serve at parties, baby showers, or birthdays.

RECIPE: Old-Fashioned Candy Popcorn #homemade #party #treat #snack

Old-Fashioned Candy Popcorn
 
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Adapted from Cooking Classy
Author:
Recipe type: Snack
Serves: 6
Ingredients
  • ⅔ cup popcorn kernels, popped
  • 2 cups granulated sugar
  • ⅔ cup half and half
  • 1 tbsp light corn syrup
  • ¼ tsp salt
  • 1 tsp vanilla
  • Food coloring
  • Special Tools:
  • Candy thermometer
Instructions
  1. Preheat oven to 300 degrees.
  2. Pour popped popcorn into a large mixing bowl, set aside. In a saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium-high heat, stirring constantly until sugar has dissolved. Heat mixture to 232 degrees, stirring occasionally. Once it reached 232 degrees, remove from heat and mix in the vanilla and food coloring. I recommend adding a few drops of coloring at a time until you get the color you want.
  3. Drizzle mixture over popcorn. Gently stir until mixture is evenly coated. Pour onto a parchment lined baking sheet and bake in the oven for 10 minutes. Stir popcorn mixture well, and then bake for another 6-8 minutes. Be careful not to over-bake. You don’t want your popcorn to lose its pretty color and turn brown.

RECIPE: Old-Fashioned Candy Popcorn #homemade #party #treat #snack