Roasted Chickpeas

Roasted Chickpeas Aprons and Stilettos

This easy to make snack is crunchy, healthy and delicious!

  • 2 cans chickpeas (garbanzo beans)
  • Olive oil
  • Sea salt
  • Seasoning*

Pre-heat oven to 400 degrees. Drain, rinse and throughly dry chickpeas. Lightly coat chickpeas in oil and sprinkle with salt. Roast on a baking sheet for about 40 minutes, shaking pan every 10 minutes.

Toss with your favorite seasoning. *Here are some ideas.

Cajun

  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder

Garlic Parmesan

  • 2 teaspoon garlic powder (or 2 cloves fresh minced garlic)
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup freshly grated Parmesan
  • Replace the cheese with fresh/dried rosemary or thyme for a garlic/herb mix

Moroccan Spice

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon  brown sugar
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Cheers!

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Gypsy Pasta

pasta wood After a long day at work, home alone and not one inch of me wanting  to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.

The best part  of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.

What you need: (For this version)

  • Box of your favorite pasta (gluten free or regular both work)
  • 1/4 cup of milk
  • 2 Italian sausages
  • 1/2 red onion
  • Shitake mushrooms
  • Micro greens (topper)
  • Cheese
  • Salt, pepper, chili powder and chili flakes

What to do:

Pasta-

  1. Bring a large pot of water to boil
  2. Add salt
  3. Add pasta
  4. Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente

pasta fun

In another saucepan:

  1. Drizzle olive oil and start to heat slivered red onions – on med-high
  2. Add in chopped up sausage after onions start to brown a lil
  3. Turn down heat to medium
  4. Then add in chopped shitakes
  5. Sprinkle salt and chili powder to liking (not too much cause you can always add more)
  6. Mix til everything looks about cooked and turn to low heat
  7. Throw in micro greens

pasta acc

Time to combine:

  1. Drain pasta and let it sit while all the mixings cook
  2. Add pasta back into the  pot and add milk
  3. After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite

Serve with fresh herbs sprinkled on top and a pinch of cheese

pasta

xo

Stiletto

Cauliflower Chowder + Applewood Bacon

Cauliflower Chowder For Fall

Fall is here and with the recent cool nights there’s nothing more comforting than cozying up at home with a bowl of homemade soup.

For the last week, I’ve been on a cauliflower kick. I almost always have a head of this healthy vegetable on  hand, however, I usually roast it or make “fake” mashed potatoes by puréeing it with garlic and a little butter. Today I decided to make soup – well, a chowder in fact. This super simple recipe only requires a few ingredients yet it packs a punch with flavor and the best part – it’s healthy.

4 pieces of applewood smoked bacon
2 tablespoons butter, unsalted
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 bay leaf
1 head of cauliflower
4 tablespoons flour
1 cup milk
4 cups of chicken broth
Salt and pepper, to taste
Fresh parsley, roughly chopped

Cook bacon over medium-high heat, until browned and crispy. Set aside on a paper towel lined plate.

Melt butter in stockpot over medium heat. Add garlic, carrots, celery, and onion. Cook until tender – about 4-5 minutes. Add cauliflower and bay leaf and cook, stirring occasionally, until tender – about 4-5 minutes. Gradually add flour and stir until browned – about 1 minute. Gradually add in milk, then broth and continue to whisk constantly until thickened. Bring to a boil and then lower heat and simmer until cauliflower is tender, about 12-15 minutes.

Serve immediately and garnish chowder with bacon pieces and parsley.

Serves 4-6

~Cheers, Crystal