We like chickpeas in this house. Curry and hummus are the two standard methods of consumption. I’d had roasted chickpeas come across my Pinterest a time or two and thought nothing of it. After soaking and cooking up a batch for curry a few nights ago I decided to extras would make a good test batch.
Aside from the fact that I think I let them go in the oven a little too long (15 minutes longer than I say in the directions), they were really good. My advice would be to play around with the seasonings! I bet curry would be lovely.
Seasonings – All to taste
Heat oven to 425° F.
Combine the olive oil and chickpeas in a Ziploc bag and shake to evenly coat chickpeas with. Add some salt, pepper, and smoked paprika then shake again to coat the chickpeas with seasoning. Dump the contents of the Ziploc bag onto a cookie sheet lined with tinfoil. Make sure the chickpeas are in a single layer to ensure even cooking.
Bake for 15 minutes then shake the pan to move the chickpeas around, bake for 15 more minutes.
Allow to cool as not to burn your tongue (like I did).
Due to some milk that needed to be used up like right.this.second, and a small container of heavy whipping cream also camped out in my fridge I decided it was time to make ricotta. I may also be making spinach lasagna tomorrow for dinner, and I thought it would be a good idea. Homemade is (almost) always better than store bought after all. So make ricotta I did.
Then I had to go to Trader Joe’s after I got Sophia from school as I needed to get a flower assortment for flower arranging in her class (Montessori is awesome, and I will surely make a post on that sometime in the near future). While I was there I decided to get some whole milk and fresh lemons to try another batch of ricotta. I see a problem forming here. After getting Nola from school we had to go to Target to procure cotton balls for a diorama she needs to do. While there I got buttermilk and more heavy whipping cream. See the problem yet?
We got home and instead of starting dinner… I made another variation of ricotta. (I did eventually get dinner made, no worries.)
Pinterest strikes again. I saw Stephanie pin a menu board, and the description made me think “meh”, but at one point I finally clicked on it. The shopping list description was not really accurate at all from what I can tell, which was why I was not really interested. I have list making OCD. I don’t need help in that department. At all. I will stalk the stores a few days prior to grocery shopping to ensure I have the right prices, and then I make a spreadsheet.
I do have one problem though. Sticking to a menu plan. I manage to stick to it for a few days, and if I can get a week of actually following my menu plan I’d be shocked. Part of my problem is that I have my menu on my computer in a – prepare to be shocked – spreadsheet. David doesn’t creep around on here to find my menu plan. I’m glad he doesn’t because I don’t need him rolling his eyes at my always open SimCity Social window. 😛
I’m working on finding recipes that past muster in my house.
It’s not easy.
I’m picky as hell. David doesn’t eat pork, and is currently leaning towards being vegetarian. Sophia is a self imposed vegetarian 90% of the time. Nola, well this is a bless her heart moment, because the little turd has decided that she’s only a carnivore and does not like plants. *head desk* Anyone see how this could be tricky for me? No? Me either. /sarcasm
Despite all that, I’m at the very least going to stick to my few rules of thumb when it comes to food for my family…
~ No MSG.
~ No HFCS.
Pretty simple. I get a little skeeved out by the word hydrogenated as well, but that’s less a concern than the two listed. I’m not in a position to buy all organics anymore, and I’m not going to turn my nose up at a cheap bag of pasta. My problem is that so many of these “easy” or “omg yum” recipes contain cream of something soup, or Lipton onion soup packets. Both contain MSG. While I still have some left, and will use them up as not to waste them, I will not purchase them again. I can make homemade cream of mushroom soup, and I have a homemade “cream of ?” mix I made from a recipe on Pinterst as well. I’ll have to find an MSG free alternative to the Lipton soup mix. If you know of one please let me know!!
Now, back to getting this house back in order so it doesn’t look like I’ve neglected it for an entire week. 😛
For lunch today my two year old asked for “pea-ut butter jelly time” (think of the dancing banana here, yes that’s where she got it) I was going to have some too because my homemade strawberry jam is rather fabulous if I do say so myself (and so have a few others, so I know I’m not tooting my own horn here), but then I realized my dietary restrictions today include no seeds. Strawberries have seeds. Blast! So after I got my kids settled I looked into the fridge and remembered that I had wanted an egg salad sandwich at Whole Foods the other day, but they were out. Conveniently enough I had eggs, and my homemade mayo.
David’s dad used to make hamburger patties smothered in cream of mushroom soup. I on the other hand have only done it with marmite gravy. Tonight I decided to make mushroom soup to go with it. I thought it was delicious, though I always manage to feel guilty after eating creamy soups. After potato leek soup I swear I need to diet for a month, and this is the same way. 😛