I wanted to try something that was sweet but that would also curb my snacking tendencies. I combined 3 recipes to make it my own thing, no surprise right?
This seasoning and baking: http://www.pastryaffair.com/blog/2011/11/5/honey-cinnamon-roasted-chickpeas.html This note on cooking the chickpeas after soaking them: http://www.picklesnhoney.com/2012/01/10/baked-bbq-chickpeas/
These were ok. I don’t think I baked/roasted them as long as I should have because a couple of them were burning. So they aren’t that crisp. I may try again someday.
Have you done this successfully? Any tips?
- 1-2 Cups dry chickpeas/garbanzo beans
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 2 teaspoons vegetable oil
- 1 tablespoon honey
- Place dry chickpeas in a large bowl and cover with water with at least one inch of water above the beans- they will soak it up!
- Leave the beans soaking in the water for 24 hours
- Drain beans and transfer to a medium pot and cover with water again
- Bring beans and water to a boil then reduce to a simmer and cook for 20 minutes
- Drain and lay out on a towel to cool and dry for about ½ hour- remove any skins but its not necessary to remove from all of them, just the loose ones
- Preheat oven to 375 and line a sided baking sheet with parchment paper or tin foil
- Combine cinnamon, sugar and oil in bowl and then add beans and stir until thoroughly coated
- transfer coated beans to prepared cookie sheet
- bake 35-40 minutes until desired crunchiness- be sure to taste test to make sure they aren't still soft in the center. but be careful to not burn too many.
- Immediately transfer hot beans to a bowl with the honey in it and stir to coat.
- transfer back to the cookie sheet to dry and cool
- store in airtight container at room temperature
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Strawberry Overnight Oats
This recipe makes very soggy/watery oats. The recipe I’ve made before with yogurt and almond milk was thicker straight from the fridge. I tried this because I have yogurt in my morning smoothie and didn’t feel the need for more yogurt in my diet.
I will try this recipe with less almond milk next time to see if that helps. I had these oats for lunch during the work week which was tasty and filling but unfortunately overall my meal planning this week wasn’t quite enough protein for my liking.
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This did not fit into the pot I used. It may or may not have overflowed a little. hee hee
The soup is good though. I can’t speak to the fat burning qualities because I didn’t eat it for every meal but it was a good soup. I have more in the freezer for future eating which is nice. I definitely added hot sauce to each bowl though.
with Black Bean Casserole
Make these 2 dishes immediately. So. Good.
The beef was tender and super flavorful. I reserved some of the bottled BBQ thinking I would need to add it to the cooked/shredded beef but it was already so flavorful. The black bean casserole ended up being a Kidney Bean and Brown Rice casserole because I apparently can’t read canned good labels successfully in the store. Another super flavorful recipe that paired really well with the beef.
These 2 recipes lasted most of the week for Joe- and I had a couple portions too.
I added the broccoli to the crock pot and it was a nice addition. I also had leftover brown rice from the earlier rice casserole so that went with this dish. This is a really good teriyaki slow cooker recipe.