Category Archives: appetizers

Sweet and Salty Roasted Chickpeas

Roasted Chickpeas: Spiced and Ready to Serve (Closer)

OK… I’ve been focusing a leeeetle too much on the sweet stuff lately. Here’s my first recipe post in a little while; this one has both sweet and salty going on.

Sweet and Salty Roasted Chickpeas
from the Cupcake Project

Ingredients :

  • 1 can (14 oz) chickpeas (garbanzo beans), drained
  • 2 teaspoons olive oil
  • 1 teaspoon cinnamon or your spice(s) of choice
  • 1 1/2 teaspoons brown sugar
  • 1/4 teaspoon salt

Instructions:

1) Place chickpeas on a baking sheet lined with parchment paper or a Silpat. Bake at 450 F for 30 minutes. Note from the Cupcake Project: You didn’t miss anything here. You don’t oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.

Chickpeas Ready to Bake (closer)

Oven Roasted Chickpeas (even closer)

2) Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
3) Enjoy hot, or bring to room temperature and store in an air-tight container.

Here’s what the roasted chickpeas look like after they’ve been tossed in oil and spices:

Roasted Chickpeas: Spiced and Ready to Serve

Instead of straight cinnamon, I generally go for fivespice to shake things up a little bit. I may try this recipe with a little pumpkin pie spice next time around. The spice combinations are really up to you on this one!

There are many things to love about this recipe.  The recipe is very simple and the finished chickpeas are easy to transport from place to place. While the chickpeas tend to lose their crunch the longer you keep the chickpeas, they are still really tasty days after you bake them. They are like beer or corn nuts, but I think a lot better tasting and possibly a little better for you. Once I pop one into my mouth, it’s tough to stop myself (sorry, Pringles 😉 ).

Need to figure out a way to keep ’em crispy/crunchy once they have been out of the oven a while, though.

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These Piggies… Feel Less Guilty

I’ve made this Hungry Girl recipe for Pigs in a Blanket for a number of parties, and guests have finished off the batches I bring every time…

Depudged Pigs in a Blanket

Ingredients:

  • 1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
  • 1 portion Pillsbury Reduced Fat Crescent roll dough

Directions:

Cut hot dog into 4 even pieces.

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(1 1/2 fat-free Hebrew National dogs pictured here)

Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into four long, narrow triangles.

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(Sometimes I just go halvesies when I want more  Crescent Dough… This was one of those times.).

Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy).

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Et Voila! Simple (and better-for-you) pigs in a blanket… (Thanks HG!)

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