Roasted Seasoned Chickpeas
I am always looking for new healthy, vegetarian snacks. Today, I tried this Baked Garbanzo Bean (Chick Peas) with Moroccan Spices recipe from Kalyn’s Kitchen via Eddie on Everything.
I modified the recipe quite a bit. I don’t cook often, and I am of Scandinavian and Irish heritage, so I had NO spices in my kitchen – sea salt, black pepper, and paprika – that’s it. (My mom doesn’t eat marinara sauce because it’s “too spicy” if that tells you anything…)
I’m cheap and lazy so I didn’t want to pick up all nine spices that the original recipe calls for, so I bought “Less Sodium” Lawry’s Seasoned Salt for $1.66. One can of garbanzo beans was $.66. I had olive oil on hand.
Here’s what I did:
1) Preheat oven to 350°.
2) Drain, rinse, and dry one can of chickpeas (also ceci bean, garbanzo bean, chana, sanagalu Indian pea, Bengal gram).
3) Toss chickpeas, 1 Tbsp of olive oil, and 1 Tbsp of Lawry’s Seasoned Salt.
4) Spread chickpeas in a single layer on a baking sheet.
5) Roast at 350° for 50 minutes or until brown.
They are pretty tasty! They remind me of a cross between soy nuts and roasted pumpkin seeds. Eddie suggested roasting for closer to an hour and I agree because I like the crunchy chickpeas the best. My version is pretty salty – if you’re using Lawry’s, you might want to use less than 1 Tbsp.
These seasoned roasted chickpeas are tasty, but be careful not to eat the whole batch: There are more calories here than you might think. Nutritionally, here’s what you get per batch, all for about $1.00:
497 Calories
70 g Carbohydrates
7 g Fat
21 g Protein
Enjoy, let me know if you have any suggestions!
Filed under Food, health | Tags: baked, bean, bengal gram, calorie, Calories, carbohydrate, Carbohydrates, Carbs, ceci bean, chana, chick pea, chickpea, Fat, garbanzo, health, healthy, lawry's, moroccan, nut, nuts, Protein, pumpkin, recipe, Recipes, roasted, salt, sanagalu Indian pea, seed, seeds, snack, snacks, soy, spice, spices, vegetarian | Comment (0)Pheasant & Wild Rice Recipe from Inaugural Luncheon
Courtesy of:
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf
Herb Roasted Pheasant with Wild Rice Stuffing
Yield: 10 portions
Ingredients:
- 10 pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
- ½ cup olive oil with chopped rosemary, thyme and sage
- 1 lb. wild rice, long grain
- 2 quarts chicken stock or canned chicken broth
- 2 carrots, diced
- ½ onion, diced
- ½ cup dried apricot, small diced
- 1 tablespoon salt and pepper mix
- 2 tablespoons garlic, roasted
Directions:
- Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.
- Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.
- In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
- When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
- Preheat oven to 400 degrees F.
- Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to over stuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
*Pheasant can be substituted with chicken.
**Why in the world would you substitute chicken for pheasant?
Filed under interests | Tags: Barack Obama, Inaugueration, inaugural luncheon, inaugural luncheon menu, Obama, Pheasant recipes, Recipes, wild rice recipes | Comment (0)Obama Inaugural Luncheon Menu and Recipes
Download a PDF of the Inaugural Luncheon menu recipes, including one for pheasant (my favorite), here:
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf
For more information about the Inaugural Luncheon, follow the link below:
http://inaugural.senate.gov/luncheon/
