Homemade Snack: Sweet & Spicy Roasted Chickpeas

Sweet & Spicy Roasted Chickpeas with Sesame and Soy

Where has the time gone? Somehow, it’s already September. And already two weeks since my last post! Disaster.

The good news is that September is a month for fresh starts. I’m not in school anymore, but I still feel shiny and new by the time September rolls around. I think it’s the combination of changing seasons and deeply-discounted office supplies that does it for me. September just feels like a time to set goals and get focused.

I signed up for a 5K to kickoff my seasonal renewal. Even though five kilometers is a pretty short distance, I decided to train hard for the race anyway and shoot for a really solid time. Naturally, two days into my regimen, I managed to do something that made my knee very unhappy with me. I had to skip the treadmill for a few days.

…I think you know what I did with all that extra free time.

I had some cooked chickpeas hanging out in the fridge, so I decided to toss them into the oven to make a protein-packed, healthy snack. I seasoned the chickpeas with an Asian-inspired mix of agave nectar, soy sauce, sesame oil, sriracha, and tons of garlic powder. These chickpeas are everything I love in an afternoon pick-me-up: savory and salty and sweet, all at the same time.

These roasted chickpeas are way addictive. Proceed with caution. Read more…


Light(er) Sriracha Mayo: Best. Thing. Ever.

Sriracha mayo, made lighter

The title kind of says it all.

I discovered the wonders of sriracha mayo five days ago. I have had it every single day since. Right now, sriracha mayo is the most important food group in my world — a category unto itself.

I have spread it onto breakfast sandwiches and steamed corn. I’ve swirled chunks of carrot and celery in its creamy, spicy, roostery depths. And potatoes! Ohhhh the potatoes. I’m convinced that potatoes were created purely as a conduit for sriracha mayo. Soft, mealy potatoes (sweet or white, pick your pleasure), sprinkled with salt and pepper and dunked in sriracha mayo? Heaven.

The stuff is criminally simple to make too. “Recipe” after the jump! Read more…


Soup’s On! Peach and Tomato Gazpacho

Peach and tomato gazpacho

Every Sunday morning, I hop in the car with Lucas and we go grocery shopping. All of the fruits and vegetables are gorgeous this time of year. Cluster tomatoes, heavy on their still-attached vines, smell like summer sunlight. Ripe peaches are cheap and plentiful — I’ve gotten them as cheaply as 77 cents a pound. Beautiful, fresh summer produce like this deserves to shine. Gazpacho is the perfect vessel for that.

I had never made it before, but I knew the theory. Blend together tomato, peppers, and herbs, and chill. It’s really that simple. The key thing to remember when making gazpacho is that it’s served cold, and what that does to flavors: it dulls them. So, it follows that the flavors in your gazpacho need to be bigger and bolder than if the dish were served hot.

The peaches that I added to impart a little extra sweetness, but the overall feeling of this gazpacho is still zesty and bright. Oniony, garlicky, and a little acidic, it’s a refreshing dish for a hot summer day. Stir in a little Greek yogurt and serve with poached shrimp to make it more substantial. Recipe after the jump! Read more…


Tonight’s Dinner: Sweet Potato Skillet with Chicken & Herbs

Sweet potato skillet with chicken & herbs

For the first time in weeks, I turned my stove on to do something other than boil water for tea. I made a meal that was not a salad or other incarnation of chopped, raw veggies. Granted, my non-salad was an incredibly simple one-pot meal that took just 30 minutes from start to finish, but I’m still proud of myself. I shook of my summer-chef laziness and actually cooked.

For dinner tonight, I made this sweet potato skillet. The dish is a nutritional rock star. For just over 300 calories, you get 378% of your daily dose of vitamin A and 141% of vitamin C. It’s low in fat and cholesterol, and loaded with fiber and protein. And guess what? It tastes phenomenal too.

This recipe is seasoned with bold, warm spices — cumin and rosemary. Not your favorite herbs? Swap them for oregano and basil, or ginger and chives. Vegetarian? Leave out the chicken and add black beans or soy crumbles instead. Quick, versatile, and super satisfying.

Keep reading to see how I put my version of this sweet potato skillet together. Read more…


Kamille Bakes! Shortcut Corn Dog Muffins

Shortcut Corn Dog Muffins!

I don’t think I’ve ever turned down a corn dog. Call me crazy, but I love even the lowliest, most processed of corn dogs — even the boxed frozen ones from Costco. Honestly, I don’t even feel like you need to fry them; a quick steam in the microwave tastes just fine to me.

What is it about corn dogs that makes them so unbelievably good? I’ve been pondering this question since I had my first order of golden, piping hot A&W corn dog nuggets back in the day. Is it the lightly sweet coating of cornmeal batter? The salty, tender dog inside? I can’t decide.

In any case, it’s high time I figured out how to replicate that corn-doggy-deliciousness at home. Enter these corn dog muffins. They’re super portable, easy to make, and just corn-doggy enough to curb your cravings. The muffin is wonderfully moist and a little bit sweet, made with cream corn and cornmeal.  A scoop of Bisquick makes the recipe extra simple — no need to fiddle with baking powder, or even salt! It’s all taken care of for you.

Even with full fat beef franks (grilled, diced, and stirred into the batter), each muffin comes in at just 115 calories. What’s not to like? Keep reading for the recipe. Read more…

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