Crispy Roasted Chickpeas

I was looking for a way to use up some extra cans of chickpeas & this great recipe popped up. Dad loves them!!!!   He likes them even more crispy than the recipes recommends.  They are super easy to make which is good because they get eaten fast!

• Author: Cookie and Kate
 
• Prep Time: 5 minutes
 
• Cook Time: 30 minutes
 
• Total Time: 35 minutes
 
• Yield: 1 cup 1x
 
• Category: Snack
 
• Method: Baked
 
• Cuisine: Mediterranean
 
• Diet: Vegan

5 from 6 reviews

These roasted chickpeas are extra crispy! Learn the trick to perfectly crispy chickpeas in this simple recipe, plus flavor variations. Recipe yields 1 scant cup; double if desired (see the special instructions in the recipe notes).

INGREDIENTS

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 tablespoon olive oil
• ⅛ teaspoon fine salt
• Optional seasonings (see note)

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Pat the chickpeas as dry as possible with clean tea towels or paper towels. Discard any chickpea skins that come off readily during this process, but you don’t need to spend time picking them off. 
2. Spread the chickpeas evenly across the prepared baking sheet. Roast them as-is until they’re crisp and golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total. 
3. Give the chickpeas one more little shake, then turn off the oven and leave the chickpeas as-is for another 10 to 15 minutes, checking on them as time goes on to ensure they don’t burn (watch the chickpeas around the edges). This step helps them get extra crunchy and stay that way. 
4. Remove the chickpeas from the oven and transfer them to a low, wide serving bowl. Toss them with the olive oil, salt, and optional seasonings of your choice. Once cooled completely, store them in a sealed bag with the air squeezed out for up to 1 month. Serve them with a drink to help wash them down!

NOTES

To double the recipe: Use two baking sheets with one can of chickpeas on each. Bake them on the upper third and middle racks. Halfway through baking, shake the pans and swap their positions. You’ll likely need to bake them for the full 25 minutes and let them rest the full 15 minutes in the oven after that. 

Optional seasonings: Try stirring in 1/4 teaspoon curry powder, or ¼ teaspoon chili powder plus a tiny pinch of cayenne for extra heat, or 1/2 teaspoon pumpkin spice blend.

Recipe from Cookie and Kate: https://cookieandkate.com/roasted-chickpeas-recipe/

Old Fashioned Spice Cake

 A sister shared this in the temple lunch room one day. It was so delicious & moist that I got the recipe. I was surprised that it was a great way to use those bottles of peaches, pears, etc. 

1 qt fruit including juice - puree in blender

Combine with 

4 tea baking soda            4 tea cinnamon

2 c sugar                          1 tea cloves

1 c oil                              1 tea nutmeg

4 cups flour                     1 tea salt                  

 raisins, nuts, & dates to your liking.

Mix all ingredients together. Pour into a 9x13 (or larger) greased pan.  It makes a large cake & often fills an additional loaf pan. 

350* for 20 min. Then 300* for 20-40 min until done in the center.

Frost with cream cheese frosting or glaze or leave plain. 

Lynzie's Cream of Broccoli Soup

 Makes 10 cups

4 cups fresh broccoli chopped or 32 oz frozen chopped broccoli

1-2 cups water

28 oz chicken broth

1/2 c butter

1/2 c diced onions

1/2 c flour

4 c heavy cream

Combine water and broccoli in a pot. Bring to boil for 5-7 min. Drain and reserve half of broccoli for later. Put remaining half in blender with chicken broth and blend until smooth. 

In a soup pot cook onion in butter until tender, Stir in flour and cook for 2 minutes stirring.  Gradually stir in heavy cream and bring to boil. Add blended broccoli and reserved chopped broccoli.  Heat through. Salt & Pepper to taste. 

Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

 

This pretty roasted beet salad makes the perfect starter for a dinner party.

Servings: 6 to 8

Prep Time: 20 Minutes

Total Time: 20 Minutes

INGREDIENTS

FOR THE VINAIGRETTE

• 2 tablespoons honey
• 1½ tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1½ tablespoons minced shallots

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup plus 2 tablespoons vegetable oil

FOR THE SALAD

• 10 ounces mixed greens
• About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
• ½ cup walnuts, coarsely chopped
• 3 ounces goat cheese

INSTRUCTIONS

FOR THE VINAIGRETTE

1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

FOR THE SALAD

1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
2. Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
3. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.

Sophia’s Amazing Crescent Rolls

makes two full half sheet pans – DO NOT DOUBLE

4 C. warm water 1 C fine powdered milk

3 T. yeast 4 eggs

1 C. oil 1 Tab salt

¾ C. sugar 10-11 C flour

12 T. butter

1.   Combine yeast, water, and sugar in a Bosch mixer.  Let set a few minutes for yeast to rise. 

2.   Add 1 C. flour, mix until incorporated, then add remaining ingredients EXCEPT butter while mixer is going at speed 1.  (add flour until mixture is wet, but shaggy – almost pulling away from sides of bowl – but NOT). 

3.   Then mix for 6 minutes at speed 1 or 2 (depending if mixer is struggling at 1).  Final dough should look wet and extremely smooth. 

4.   Spray lid of Bosch with pam, cover bowl with lid then dishtowel.  Let rise until dough is touching lid of Bosch (30-45min).  Preheat oven to 375*

5.   Lightly flour countertop, butter or oil your hands and rolling pin. 

6.   Remove 1/2 dough (depending upon desired size of finished rolls you could do 1/3 instead – less dough for smaller rolls), and place on floured counter.  Dust dough with flour. Roll out to a circle ¼” thick (30” wide if ½ of dough was used).

7.   Spread circle with 4 Tab. Softened butter. Pizza cut into 16 slices.

8.   Tuck outside corners of each pizza wedge towards the middle and roll tightly towards the point (croissant style).  Place on ungreased pans close together. Repeat with remaining dough. Let rise with towel on top until good and puffy.  First pan could be done rising by the time 2^nd pan is filled. 

9.   Bake at 375* for 16-17 mins until golden brown. R

ub stick of cold butter over hot rolls in pan once finished baking.  Leave them in pan until cooled or are served.

Grandpa Mat’s Sourdough Bread

Mix together; 

3 cups flour (white or wheat or a mixture of both)

1 3/4 teas seasoned salt

1 1/2  to 1 3/4 c lukewarm water

1/2 of entire sourdough starter (approx 1 cup)

Mix thoroughly and let rise at room temp for 18 hours. 

Put in fridge for up to 12 more hours. (Optional)

Preheat oven with covered ceramic pan in oven at 450*. 

Remove pan & Pour dough into hot pan. 

Cover with lid or tinfoil. 

Bake at 450* for 28 min.

Remove cover and bake an additional 8 min. 

Remove & turn out bread onto cooling rack. 

Sourdough Starter

After using 1/2 of starter replenish by adding 1/2 cup flour and 1/4 cup water. Mix thoroughly. Replace lid and allow to grow to fill bottle. This takes approximately 12 hours.  Place in fridge until next use. 

Christmas Lemon Jello Pudding Salad

 1 small box lemon jello - prepare according to box directions minus 1/4 c water

1 small box Cooked lemon pudding - prepare according to box directions

Add any fruit you want such as; 

mandarin oranges

fruit cocktail

pineapple tidbits

apple chopped really thinly

a few maraschino cherries

*** Drain fruit well. You may use the liquid in making the jello or pudding.

Mix jello and pudding together while still warm and put in fridge.

When it begins to set up fold in the fruit.

Refrigerate until firmly set.

Top with Cool Whip.