Archive for the ‘Snacks’ Category
In honor of National Hot and Spicy Day, we thought we’d share a great spicy chickpea recipe…
Bland chickpeas are a distant memory with foodie Amy Sherman’s Spiced Chickpea recipe. Amy recommends roasting them in the ActiFry for a crunchy-on-the-outside, chewy-on-the-inside texture. Using the ActiFry is also the healthiest way to prepare them. And…if you haven’t heard, an inside source reveals that the Executive White House Chefs also uses the ActiFry to whip up his spicy dishes for the First Family!
A little pinch of chili and cumin powder (more if you’re brave!) with a hint of garlic pack these protein nibblets with flavor for a satisfying snack that you will feel good about serving to friends or family. For a light lunch or snack buffet, Amy recommends serving spiced chickpeas alongside raw vegetables, dips, guacamole and chips. They even make a great appetizer alongside cocktails, beer or wine!
Compliments of Amy Sherman
115 ounce can garbanzo beans
2 cloves garlic, peeled and smashed
1 scoop olive oil
1 teaspoon chili powder
1/2 teaspoon cumin powder
Salt to taste
Rinse, drain and dry the garbanzo beans with paper towels. Add the garlic, olive oil and garbanzo beans to the Actifry and cook for 30 minutes. Transfer to a bowl and discard the garlic. Add the chili and cumin and toss to coat. Taste and season with salt. They are best served fresh, either hot or warm.
For more information about the ActiFry and more great recipes, log onto: http://tfalactifry.com/
Spiced Raw Garbanzo Beans
Compliments of Chef Joumana Accad
When garbanzos get harvested, one can find them in Lebanon sold from street vendors on the side of the road, in big bushy bunches with their tender husks; people will buy them and spend a leisurely afternoon peeling them and eating them with a glass of arak or beer.
Here in the US, raw garbanzos are found in Middle-Eastern stores or hispanic stores, maybe even at farmer’s markets; since they are produced in the US, they can also be obtained from local producers.
Raw garbanzo beans are light and crunchy; no trace of starch here. Peel the beans and wash them; then simply squeeze a lime on them and toss them in your favorite spices; paprika, cumin, turmeric, dry mustard, salt, black pepper, could all be used. Eat as a snack anytime or as part of a mezze.
Figs Stuffed with Goat Cheese
20 ripe figs
4 oz soft goat cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon roughly chopped fresh rosemary
Type of fire: Direct
Grill heat: medium
- Cut off the stem of each fig, and then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig.
- Stuff each fig with about 1 teaspoon of goat cheese.
- Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.
- Set cooking grates in place, cover gill and allow preheating for 5 minutes.
- Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill.
- Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
- Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.
Recipe compliments of Good Eats!
Have you tried the Waffle Cut Lemon Parmesan Fries by Alexia? If not, you MUST! They are fabulous!
They are crispy waffle-cut potatoes with parmesan and lemon. Cut to enhance the texture and seasoned with zesty lemon and delicious parmesan cheese, these all-new Waffle Fries deliver a soft warm crunch of flavor that will make your taste buds dance.
Blogger Farihah Ali of Spice’s Bites combined basil, oregano and garlic to evoke the tastes of the Italian countryside. This is a simple yet unique twist on the waffle fry and is a fan favorite!
Try them today. They are the perfect compliment to any meal or even as a snack. Be sure to click on the link to get your coupon for $1 off of any Alexia product below.
POM Spinach Dip
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
1 8-oz. package cream cheese or 1 cup cottage cheese
3/4 cup grated Parmesan cheese
2 cloves garlic, crushed
1/2 cup shredded Swiss cheese
1 10-oz. package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 6.5-oz. jar marinated artichoke hearts, drained and chopped
fresh vegetables for dipping
• Score 1-2 fresh pomegranates and place in a bowl of water.
• Break open the pomegranate underwater to free the arils (seed sacs).
• The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.
• Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
• Preheat oven to 350ºF.
• Mix together cream cheese, Parmesan cheese, garlic, Swiss cheese, chopped spinach, mayonnaise, artichokes and arils.
• Spread into a 1-quart baking dish or 9-inch glass pie pan.
• Bake until bubbly around the edges and cheese has melted, about 15 minutes.
Serve with fresh vegetables to dip.
Garbanzo Bean Hummus Dip
Compliments of Chef Anthony Stewart
Yield • 2 cups
Per 2-tablespoon serving: 45 calories; 0.5g fat; no saturated fat; no cholesterol; 2g protein; 7g carbohydrate; 1g sugar; 2g fiber; 5mg sodium; 15mg calcium.
7 ounces dried garbanzo beans, cooked and drained
2 tablespoons lemon juice
1/2 tablespoon minced fresh garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 dash hot sauce
1/8 teaspoon ground white pepper
1/4 cup chopped celery
1/2 teaspoon Dijon mustard
- Place all ingredients in a food processor.
- Process until puréed.
- If mixture is too thick, add 1 tablespoon water, pulsing to combine.
- Serve with raw vegetables or crackers.
You can visit Chef Stewart at the Pritikin Longevity Center & Spa, www.pritikin.com
Kale and Chicory Malfatti
Compliments of Giulia Scarpaleggia
200 g of kale, boiled and squeezed
100 g of chicory, boiled and squeezed
Extra virgin olive oil
250 g of cow ricotta cheese
50 g of Greek yogurt
2 egg yolks
2 tablespoons of grated Parmesan cheese
Whether fresh or frozen, the important thing is that once boiled in salted water you drain the leaves well and squeeze them with your hands. Leave them for a few hours in a colander. Sauté vegetables in a pan with extra virgin olive oil and once cool, chop it with a knife finely. Mix veggies with the fresh ricotta and yogurt. Add at least 2 tablespoons of grated Parmesan cheese.
Season with salt and pepper, add grated nutmeg, then add 2 egg yolks to the mixture: mix well to form a soft mass. Use plenty of flour to shape small balls with your hands – large more or less like hazelnuts – so that flour can make a protective film and prevent malfatti from melting into boiling water. Put them on a tray spaced from each other until you’ve finished.
Meanwhile, bring a large pot of salted water to the boil and cook malfatti in batches. When they float to the surface – very few minutes, sometimes it only takes one – lift them out with a slotted spoon and season them to serve. They are excellent served with melted butter and crispy sage leaves.