crunchy curried chickpeas

My go to snack is usually tortilla chips and salsa or chocolate chips blended with a few raisins to make myself feel better about it, but I’m trying to clean up my act a little bit and try healthier snacks.  This recipe for crunchy curried chickpeas appealed to me since it involved ingredients I always have on hand and was very quick and easy to make.

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You start by rubbing the chickpeas (you can either use canned [make sure to rinse them first] or prepare your own from dried form) to get the skins off of them.  It doesn’t take very long to do and is almost therapeutic in its monotony.

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Then you blend the skinless, dried chickpeas with a little olive oil, curry powder, freshly grated ginger, and dried thyme.  Simple!  Then they get baked in a 400 degree oven for about 40 minutes until crunchy.

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Once they come out of the oven you sprinkle them with a little sea salt or garlic salt, your choice, and enjoy.  They are a little sweet from the curry powder, savory from the thyme, and of course a little salty.  Great snack, and without the guilt of my chocolate chip/raisin routine…

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Crunchy Curried Chickpeas (from “The Sprouted Kitchen: a Tastier Take on Whole Foods” by Sara Forte)

  • 3 1/4 cups of cooked chickpeas (about two 15-ounce cans)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sweet curry powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fresh grated ginger
  • sea salt or garlic salt

Preheat the oven to 400 degrees F.

Rinse the chickpeas and drain completely.  Lay them on a dish towel and gently rub them to remove any remaining skins, making sure that they are totally dry  In a large bowl, stir together the olive oil, curry powder, thyme, and ginger.  Add the chickpeas to the bowl and toss to coat.  Spread the chickpeas on a parchment-lined rimmed baking sheet.

Bake the chickpeas, tossing them occasionally, until they are light brown and crisped, 40 to 45 minutes.  As soon as you remove them from the oven, sprinkle with a teaspoon of salt.  Taste and add more salt if you like.  Let them cool completely (this will make them crunchier), then serve.  These are best eaten the day they are made.

ten suggestions for your Thanksgiving menu

It’s hard to believe that Thanksgiving is less than a week away, and while I’m sure you all have had your menus planned for a month like I have, I thought I would offer up some suggestions in case you need a little last-minute inspiration.

For starters, how about Butternut Squash Soup with Sage and Parmesan Croutons?  It brings a couple of my favorite Thanksgiving flavors together (sage + butternut squash) in a velvety soup that would make a great prelude to the big meal.

Rather than rolls, why not serve slices of Pumpkin, Sage, and Browned Butter Quick Bread?  As its’ name suggests, it doesn’t take long to make which will be very handy if you’ve got lots of other cooking/baking to do.  Better yet, these could be made this weekend and frozen until Thanksgiving day.

Brussels sprouts have become a staple with my family on Thanksgiving.  I’ve made them a variety of ways and one of my favorites is Cauliflower and Brussels Sprouts Gratin.  I first had a version of this at a restaurant in NYC and couldn’t stop thinking about them so sought out a recipe so that I could recreate them at home.

Macaroni-and-cheese was a staple of my childhood (mostly of the Kraft boxed variety) but it never made an appearance on T-day.  A friend I used to work with in Detroit whose family was from the south told me they always had it as part of their meal so I  have since incorporated it on occasion, when I felt we could stand a few more carbs.  DuMac and Cheese is the best mac and cheese ever.  And if you wanted to add some bacon/pancetta/salt pork to it I would whole-heartedly support that decision.  And if you also wanted to stick it under the broiler for a few seconds to get a nice browned top on it I would say you and I should be friends.

In case we haven’t used enough cheese yet I would also like to recommend Gratineed Acorn Squash.  It’s simple to make which will free up your time to work on more high-maintenance side dishes.  Also, its delicious.

Another great side dish is Sauteed Parsnips and Carrots with Honey and Rosemary.  Parsnips and carrots go together like peas and, well, carrots.  Actually they go together better than that, especially when partnered with honey and rosemary.  Mmm.  Starting to regret not including this one in my meal this year…

And now for everyone’s favorite side dish… Chestnut, Prune, and Pancetta Stuffing.  This stuffing has something for everyone: a little sweet with the prunes, salty pancetta, tart sourdough bread, hearty chestnuts, and then all of the usual stuffing ingredients that add lots of flavor– celery, onion, sage, chicken stock.

Moving on to desserts, one that will be part of my meal this year is Cranberry Apple Crisp with Oatmeal Streusel Topping.  I love this crisp because it is on the light side which is welcome after a heavy meal and also it is not overly sweet.  This is going to be great with the mascarpone gelato I’m making tomorrow.

This Chess Tart will blow your guests’ minds.  Chess pies are another southern gem and are full of butter and sugary goodness and the vanilla wafer crust on this one is out-of-this-world.  A real charmer.

Finally, what would Thanksgiving be without apple pie?  In Wisconsin they put a slice of cheddar cheese on top of slices of apple pie which I’m not super into, however, Apple Pie with Cheddar Crust is something I can totally get behind because it is crazy delicious.  Trust.

Whatever you decide to make for the big day (aka my most favorite holiday since I stopped receiving toys for Christmas) I hope it is a great one filled with lots of friends and family and tasty food.

tips for a successful holiday party

‘Tis the season to invite friends, family, and coworkers into your home to celebrate the season.  I did just that this past Saturday and thought it might be helpful for those of you who will be doing the same in the coming weeks to learn from my mistakes via a few helpful tips…

1. You are not Martha Stewart and any attempts to recreate the beautiful and festive scenes that grace the pages of her magazine would be pure folly.  She has teams of people who make it look perfect.  You have a full-time job and limited time and resources.  Furthermore, no one is expecting you to be Martha Stewart so stop expecting it of yourself.

I did well to get the holiday table set early in the day before all of the food was done and long before guests arrived.  Granted, I wasn’t able to buy the adorable vintage Christmas tablecloth I had seen at an antique store before Thanksgiving because by the time I went back someone else with (clearly) impeccable taste had already snagged it.  (Note: when you see something you love in an antique/secondhand/thrift store, buy it right away.  Even if you think $30 is a little steep for an adorable vintage Christmas tablecloth with matching napkins, but are later reminded that even at Target or TJMaxx you will be charged $30 for a cheaply-constructed new tablecloth with an inferior design and then kick yourself for being a cheapskate in the first place.)  So I had to settle for my second favorite antique store tablecloth with giant gaudy poinsettias and pom pom fringe.  It worked.  I also planned to make cute little placecards for all of the food and beverages so guests would know what they were partaking in.  Ran out of time.  It happens to the best of us.

2. If people offer to bring food, let them.

I have a tendency to want to do everything myself.  Bad idea.  Let people bring something!  It’s great because it means less dishes for you to make and also might expose you and your guests to a wonderful type of food you’ve never had before.  Or it just might make your food seem even better in comparison. 🙂

3. Pick places to take shortcuts.  Rather than making all dishes from scratch why not buy a few ready-to-serve options like nice olives, a variety of cheeses for a simple cheese plate, and crackers?  Yes.  Totally do that.

I had visions of making six different appetizers and three desserts.  I realized that wasn’t so much going to happen when it was 1pm and guests were arriving in six hours and I had just gotten home with groceries.  So I wound up making the three desserts, made four of the appetizers, sent my trusty helper out to buy pre-made (gasp!) vegetable dip rather than the carmelized onion variety I had planned to make, and when three guests arrived exactly on time (who does that?) and offered to help I put them to work.  There’s no shame in it!  People like to help!

4.  Have great beverage options, preferably of the booze-variety.

Even my non-alcoholic beverage of the evening (spiced cider) got spiked by the end of the night.  It was a great time for all.

I am sharing the four appetizer recipes I made– bonus post today!  The irony is that three of the four recipes came from Martha Stewart publications… Maybe I was a little closer to channeling her for my party than I thought…

Rosemary Roasted Nuts (recipe found at www.marthastewart.com)

  • 2 cups mixed nuts, such as cashews, walnuts, and pecans
  • 4 tablespoons (1/2 stick) butter
  • 1/3 cup packed light-brown sugar
  • 1 teaspoon chopped fresh rosemary
  • Coarse salt

Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.

In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.

Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

Herbed Flatbread (recipe found at www.marthastewart.com)

  • 1 cup warm water (about 110 degrees)
  • 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
  • 3 cups all-purpose flour, plus more for surface and hands
  • 3 tablespoons extra-virgin olive oil, plus more for bowl
  • Coarse salt
  • 1 teaspoon sugar
  • 1 large egg whisked with 1 tablespoon water, for egg wash
  • Sea salt, for sprinkling
  • 1/4 cup fresh rosemary or thyme (or a combination)

Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Cook’s Note: Crackers can be stored in an airtight container at room temperature for up to 3 days.

Baked Brie

  • 2 tablespoons butter
  • 1 medium onion, cut into fourths and thinly sliced
  • ½ cup dried cranberries
  • 1 tablespoon packed brown sugar
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • 1 round (15 oz) Brie cheese
  • ¼ cup coarsely chopped pistachio nuts, slivered almonds, or walnuts
  • Crackers

Heat oven to 350 degrees.

Melt butter in 10 inch skillet over medium heat.  Cook onion in butter 10 minutes, stirring frequently.  Stir in cranberries, brown sugar, and vinegar.  Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized.  Lightly brush ovenproof plate with oil.  Place cheese on center of plate.  Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.  Spoon onion topping over cheese.  Sprinkle with nuts.  Serve with crackers.

Pancetta Wrapped Figs (recipe found at www.marthastewart.com)

  • 1/2 cup red-wine vinegar
  • 1/2 cup water
  • 1 tablespoon light-brown sugar
  • 1 tablespoon juniper berries
  • 10 whole black peppercorns
  • 2 whole cloves
  • 1 cup dried Black Mission figs, stemmed
  • 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into      1/2-inch-thick strips

Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.

Preheat oven to 350 degrees. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.