Broccoli Fritters

I think without broccoli fritters I might have just gone crazy.

My son, God bless him, is SUCH a finicky eater. I know I have complained about this many many times but it is a daily battle so sorry for rehashing it.

Broccoli Fritters

However about 90% of the time he will actually eat these. I started making them when he was pretty tiny and to this day I can get him to eat one or two every time I make them. I used to be able to make up a big batch and he would eat the leftovers. Not the case these days but I will take what I can get.

I keep broccoli on hand at all times now so I can make these. These are the “has he even eaten ANYTHING green in the past week” dinner. Calms a mamas heart to watch him inhale them.

Broccoli Fritters

Does anyone else freak out about what their littles eat as much as I do? I am sure that is the case but it just makes me feel all kinds of crazy sometimes.

A recent dinner he refused the delicious leek and potato soup we made and instead ate crackers and grapes.

Broccoli Fritters

Deep breaths for this mama. I refuse to fight with him about it but it doesn’t mean I worry any less. Mercifully he slept through the night then ate the biggest breakfast ever.

Ps. I should add I no longer use a recipe for these. I throw an egg, flour, and salt in a bowl then add the broccoli and mix. It always comes out great. Here is a great start but trust yourself after the first couple of times and just wing it.

Broccoli Fritters

One year ago today: Roast Pork Loin with Fennel

Broccoli Fritters (serves 2-3 as a main)
Adapted from Smitten Kitchen

8 ounces (1 small-to-medium bundle) fresh broccoli
1 large egg
1/2 cup whole wheat flour
1/3 cup finely cheese of your choice (we love feta, parmessan, cheddar, or mozarella)
1/2 tsp garlic poweder
1/2 teaspoon Kosher salt, plus more to taste
Olive oil for frying

Steam your broccoli until fork tender by bringing a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic powder, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher or a fork, mash the broccoli just a bit. As you mash the broccoli incorporate the rest of the ingredients. I have to mash it fairly fine for Link to eat. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a 2-3 tbs of olive oil. Once the oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve plain or topped with a runny fried egg. Yum.

Broccoli Fritters

Crepes

Years ago when Nathan bought me my beautiful le Creuset pot we were unknowingly entered in a drawing at said store. A week later I got a call completely out of the blue saying I had won a le Creuset crepe pan.

Simple homemade crepes

Wait what?

Of course I’ll take it!

So then I learned to make crepes. There really isn’t anything to learn really. It does take a bit to get the feel of how much batter to put in the pan and when to flip but otherwise I feel that crepes might be easier than pancakes. Certainly easier than waffles.

The really cool part? Totally a customization dinner. Littles don’t like the green? Then ham and cheese for them. I loaded mine with Gruyere, ham, dijon mustard, and arugula.

Simple homemade crepes

Good thing I have a tiny smidge of self control or I would have eaten three of these in rapid succession.

Although this was technically a savory recipe I reserved some of the batter for making dessert crepes. It worked wonderfully. I simply cooked them, folded them in to triangles, then squeezed on some lemon juice and sprinkled with powdered sugar.

Simple homemade crepes

Sorry there aren’t any pictures of those. They kinda disappeared as fast as I made them.

I can’t believe we don’t have this for dinner more often. Definitely working these into the menu more often. I am imagining ones filled with roasted veggies or scrambled eggs and bacon or or or….

Yum.

Simple homemade crepes

One year ago today: Pea pesto and rhubarb crisp

Savory Crepes (makes 5)
From Joy of Cooking

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1 teaspoon salt

Place all the ingredients in your blender and blend till smooth. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.) Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. If you are adding savory toppings you can do so now to allow the cheese to melt, ham to warm up, greens to wilt, etc. or remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

Simple homemade crepes

Spanish Tortilla

I may or may not have bitten off more than I can chew with this upcoming shindig.

There are about four or five lists on four or five different pieces of paper floating around my kitchen right now. It is the only way I am managing to keep myself organized. In the midst of all this crazy I don’t want to neglect sharing recipes with you.

Spanish Tortilla. Yum, yum, yum.

Problem is I am making recipes that you have already seen. And the recipe I made on Sunday to share with you didn’t quite turn out. Lets just say I am glad that day is over.

In my mania this week all I want is comfort food. I will be doing lots of recipe reading over the coming days as I make recipe after tasty recipe for you to come enjoy on Saturday. Right now I want the dinner to come together all on its own with no effort.

Spanish Tortilla. Yum, yum, yum.

And so that was how we came to have tortilla for dinner on Monday. Having grown up in Spain this is the definition of comfort food for me. Spanish tortilla is sometimes likened to a fritatta which irritates me. I believe it can be compared to nothing except perfection. It is that good. Simply put it is potatoes, onion, and eggs. Yum.

There is something so comforting not only about the taste but about making it. In reality there is something comforting about making anything by feel and memory. I hope the recipe I am giving you makes sense because honestly I have never used a recipe to make this. It was a recipe I learned by watching- watching my mom, watching my adopted spanish mom, and by watching myself (trial and error).

Spanish Tortilla. Yum, yum, yum.

Whenever I make tortilla I feel a bit like a hero. It took me many many tries to get the flipping motion down correctly. I love the rush I get when I go to flip it. But mostly I feel like a hero because of the look my family and friends give me when I tell them I am making it.

Utter joy.

Spanish Tortilla. Yum, yum, yum.

That is honestly how good it is.

What are your go to throw dinner together comfort food dishes you make from memory?

Spanish Tortilla. Yum, yum, yum.

Spanish Tortilla (makes 1 small tortilla)
Mine

2 medium sized russet potatoes
1 cup vegetable oil
1/4 onion
6 eggs
Salt

Chop the potatoes in half. Take each half and slice in half again then finely slice being careful to keep the pieces as uniform as possible. Finely dice the onion. Place the oil in a pan over medium high heat. When the oil sizzle when you drop a piece of potato in add all the potatoes and onion. Salt generously then fry till soft (about 5-8 minutes). Remove from heat and scoop the potatoes and onion out of the pan into a colander to drain.

While the potatoes are cooling break the eggs into a medium sized bowl and whisk to combine. Add the potatoes and mix. Salt well. Heat a 8 inch non stick frying pan over medium heat. Add about a tablespoon of oil and tilt the pan to coat the entire surface. Add the entire egg and potato mixture. Cook on one side for about 5 minutes over medium to medium low heat. Once the sides are mostly set place a plate over the pan. Place one hand firmly on the plate and with the other hold the pan. In one decisive, fluid, quick motion flip the whole thing upside down so the plate is down and the pan up. Lift off the pan (if you greased well nothing should have stuck) and return it to the burner. Gently slide the tortilla raw side down back in to the pan. Continue cooking till cooked through- another 5-8 minutes. Serve warm.

Leftover are great eaten in a sandwich our out of hand in your jammies before bed.

Spanish Tortilla. Yum, yum, yum.

Rye Caraway Scones

This is the last recipe in my scone making blitz. Most scones I have had in life have been sweet (like the orange poppy seed scones I made) but some reason I have much preferred the savory versions of late (like this recipe or the roasted red pepper and feta ones).

I hold a very special place in my heart for rye. I know it is a love/hate thing for most people and I am decidedly in the love camp. Hands down the best sandwich bread out there has to be dill rye bread. Yum.

Rye Caraway Scones

While perusing other scones recipes I stumbled on this one. The small paragraph at the top of the page suggested filling these scones with ham, cheese, and spicy mustard for mini sandwiches. Sold.

While the scones themselves are incredibly tasty, as mini sandwiches they are superb. Please, please, please do NOT put plain yellow mustard on these though. Either find a big flavored robust mustard or make your own. Because that’s what we do around here.

Rye Caraway Scones

Can we all just take a second and look at how incredible the above picture is? I didn’t even take it! My sweet friend Kristen did on that fun Friday morning food photo shoot.

And now I need another sandwich.

Rye Caraway Scones

On another note….

We are quickly approaching one year on this little blog. I have learned so much and come so far this past year. All I really want it to hang out with YOU. If I promise to make these sandwiches (and some other sweet treats) and serve up a classic style tea will you come over?

Mark your calendars. May 18th. Details to follow.

Don’t worry. I’ll remind you as we get closer but I am ridiculously excited about it and can’t wait to see you!

(now I need to go dress shopping….)

Rye Caraway Scones

Rye Caraway Scones (makes 8)
Adapted from Simply Scones cookbook

1 cup flour
3/4 rye flour
2 Tbs granulated sugar
2 1/2 tsp baking powder
2 tsp caraway seeds
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cold unsalted butter
2/3 cup buttermilk

Preheat oven to 400F. Line a baking sheet with parchment and set aside. In a large bowl combine the flours, sugar, baking powder, caraway seeds, baking soda and salt. Using a pastry blender or two knives cut the cold butter in till the mixture resembles coarse crumbs. Stir in the buttermilk till just combined. Dump the mixture out on to the floured counter and kneed briefly to bring it all together. Pat in to a 8-10 inch wide circle and cut in to eights. Transfer to the baking sheet and bake for 15 to 17 minutes. They will brown slightly. Remove from the baking sheet to a wire rack and allow to cool completely.

Rye Caraway Scones

Spicy whole grain brown mustard

It should come as absolutely no surprise to anyone that I made my own mustard.

I cannot believe how incredibly easy it was to make my own mustard. It is as easy as throw things in a jar, let sit for a day or two, and blend. That’s it.

Spicy whole grain brown mustard

Add this to the long list of things that is ridiculously easy to make. Although I need to try making another batch with yellow mustard seeds. Perhaps they will be a little less spicy.

When I first made this batch of mustard it was tongue numbing spicy. Seriously. Tasting it so I could adjust the seasoning was painful. I had to enlist Nathan’s help with the tasting.  After two tastes he surrendered and abandoned the kitchen. However, given a few days to mellow it was incredible. Still spicy and tangy but in a really really good way.

Spicy whole grain brown mustard

I can’t wait to put it on straight off the grill sausages. Yum.

Homemade mustard I feel would also make a really lovely gift. Especially tucked into a gift basked full of other lovely homemade treats. Or just take some as a hostess gift to the next cookout you are invited to.

Spicy whole grain brown mustard

Spicy Whole Grain Brown Mustard (makes about a pint)
Adapted from Two Tarts

6-oz. stout beer of your choice
3/4 cup brown mustard seeds
1/2 cup red wine vinegar
1 Tbs kosher salt
1/2 tsp. black pepper
1⁄8 tsp. ground cinnamon
1⁄8 tsp. ground cloves
1⁄8 tsp. ground nutmeg
1⁄8 tsp. ground allspice

Combine ingredients in a glass mason jar. Cover with a lid and let sit at room temperature for 1–2 days till the mustard seeds have absorbed most of the liquid. Transfer the mixture to another container and blend with your immersion blender. Alternatively you could use your  food processor and process. Process till most of the seeds are ground and the mixture has thickened. It takes about 3-4 minutes. Transfer to a clean jar and cover. Refrigerate and use immediately (if you are brave). Keeps for up to 6 months.

Spicy whole grain brown mustard

(So last week when we had our fun morning of shooting recipes we made sandwiches with this mustard and some incredible rye caraway scone. That recipe is coming next week but here is a teaser. Yeah. Betcha you can’t wait huh?)

Spicy whole grain brown mustard on rye caraway scones

 

Roasted Pepper and Feta Scones

I know I have mentioned many times on here that I try and follow a pretty tight budget. It is hard work but I love the freedom (yes!) to easily save for bigger purchases. Knowing whether or not I can buy something by counting the cash in my wallet is wonderful.

Not wanting to settle for just having less because I don’t have as much money I am finding ways to stretch my dollars. I used to coupon ALOT. Not so much these days. Sure I still watch for sales and stock up when prices are low but the new way I have found to make my grocery budget go further is a local mama co-op.

Roasted pepper and Feta Scones

A co-op (per wikipedia) is simply “an autonomous association of persons who voluntarily cooperate for their mutual, social, economic, and cultural benefit.” In this case the mutual benefit is rock bottom prices on some of the best food around. A selfless mama heads up the crazy produce buy and helps us all put together a massive all oroganic order every week. The quality of the produce is unbelievable. I have been ruined for the ordinary.

Sure, some of the produce is a bit more expensive than conventional (the asparagus I ordered this week is cheaper at Freddies but isn’t organic) but I love getting all my produce once a week, seeing these other lovely mamas, and being part of a fabulous community that works hard to feed our families well for less.

Roasted pepper and Feta Scones

These gorgeous tiny peppers were part of the buy last week. Under $2 for a pound of organic mini peppers. Booyah.

Little got a hold of the clamshell earlier in the week and ate one straight. They were THAT sweet.

However, I over ordered a bit last week and, while I used a few early in the week, by the weekend these were forgotten in the back of the fridge and needing to be used.

Happily this recipe had been waiting in the wings for a couple of weeks now. Sure it called for red peppers but these tiny beauties roasted up perfectly.

Roasted pepper and Feta Scones

And the finished scones? Yum. Yum. Yum.

On another note…. In case you are wondering the answer is yes- scones are clearly my new thing (orange poppy seed scones anyone?). In fact I have a fun “lets get together and take lovely pictures of food” party planned with a friend on Friday morning. And you guessed it- I’m making scones. Savory again but yes more scones.

Roasted pepper and Feta Scones

Roasted Pepper and Feta Scones (makes 8)
Adapted from Joy the Baker

4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 large egg, beaten
1 3/4 cup buttermilk, cold
1/2 cup coarsely chopped roasted peppers
1/2 cup coarsely crumbled feta cheese
1 teaspoon coarsely ground black pepper

Turn your oven on to broil and place the top rack as high as it will go. Place the peppers on a baking sheet and slide under the broiler. Broil for 5-8 minutes per side till nice and toasty. Remove to a bowl and quickly cover with plastic wrap. Allow to steam and cool for about 20 minutes. Peel the skins off and coarsely chop.

Preheat oven to 425 degrees F.  Grease a large (9 or 10-inch) cast iron skillet with butter and set aside (a cake pan would do as well or you can simply roll out, slice, and bake as biscuits)

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and cut in the butter with a pastry cutter. In a small bowl, beat together egg and buttermilk. Add the wet ingredients all at once to the dry ingredients.  Stir with till barely mixed.  Before the mixture is entirely incorporated, add red pepper and feta cheese.  Dump mixture out onto a clean work surface and gently knead together.  If the dough is too sticky, add a bit more flour.  The dough should be moist but still shaggy.  Gather pat in to an 8-inch round. Do not overwork.

Transfer dough to prepared pan.  Use a serrated knife to mark an inch deep X into the dough.  Brush generously with buttermilk and top with cracked black peppercorns and flaky salt.  Place in the oven and allow to bake for 32-35 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. Let bread rest in the pan for 10 minutes before removing.  Serve warm.

Roasted pepper and Feta Scones

Guacamole

Little loves avocados. He eats easily three or four a week. For snack yesterday I just sliced one up, put it in a bowl, handed him a spoon and called it good. He devoured it. I love that he loves eating them because they are chocked full of good brain building fats. This child wont stop moving so any extra calories I can get in him, especially healthy fatty ones, makes me a happy mama.

However, I am incompetent when it comes to buying avocados. I always have to ask Nathan if they are ripe enough or overripe. Also I tend to buy too many which, at the pace Little eats them, is actually an impressive feat.

The perfect homemade guacamole

My two favorite things to make when I have too many avocados is avocado chickpea salad and guacamole. Not both at the same time.

Guacamole can get a bit of a bad rap because it is a bit fatty and calorie laden but I don’t care. I actually believe it isn’t that bad for you. We need the healthy monosaturated fats to help our brains work. This mama to a toddler needs all the help she can get.

I have perfected this recipe over many a “too many ripe avocados in the houses” crises. I like my guacamole a bit spicy and chunky. I hope you do too.

If not, oh well. More for me.

The perfect homemade guacamole

Guacamole (makes 1 medium bowl full)
Adapted from Alton Brown

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 teaspoon + cayenne
1/2 teaspoon garlic powder
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, cayenne, and garlic and mash. Then, fold in the onions, , tomatoes, and cilantro. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Refried Beans

I am on a Mexican food kick lately. For some reason it is a bit of comfort food for me.

Also, I am not really clear if you are even interested in this recipe or not. However, my favorite part of this little blog is the fact that I can go back and find recipes I have made and love without scrolling through pages and pages of Google results. So here you go.

 Easy homemade refried beans in the crockpot!

These aren’t REALLY refried beans because there is no frying going on. They are so flavorful just the way they are but you could throw some lard in a pan and sautee the beans up a bit. I don’t think it is necessary.

I am not a crockpot type of cook. In fact I rarely use my crockpot at all. But somehow the idea of dumping everything in the pot, walking away, then coming back to find ready to mush beans was appealing. The long cook time gives it tremendous flavor too.

Easy homemade refried beans in the crockpot!

This recipe makes a big bunch of beans. More than our family, even with company, could consume in one meal. I have happily discovered refried beans freeze beautifully! I divvy up the leftover beans into 2-3 servings, pop it in ziplock bags, and then toss them in the freezer. Super frugal to boot.

Now if only I could convince Little that they truly are tasty…

Easy homemade refried beans in the crockpot!

Refried Beans (makes about 12-15 servings)
from All Recipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
4 teaspoons salt
1 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Nom.

Easy homemade refried beans in the crockpot!

Avocado and chickpea salad

Can you handle two chickpea recipes in a row? You see, I make up a whole pound of beans at once then freeze them. When I defrost them it is about two and half cans worth of beans. Thawed. Needing to be used. Hence the plethora of chickpea recipes.

Chickpea and avocado salad- YUM!

True, I could just put them in soup (I can’t believe I haven’t share my chorizo chickpea soup yet) or toss them on salad. But, they are so much tastier roasted or smashed up in to a yummy sandwich spread.

I found this recipe on Pinterest. It seems to be the only place I find recipes these days. In fact, it looked so delicious, I had actually pinned it twice (does it bother anyone else that Pinterest doesn’t tell you when you have already pinned something?). I love that it is a vegetarian (actually vegan!) alternative to those mayo filled sandwich “salads.” No egg or chicken or mayo here. All wholesome good for you ingredients.

Chickpea and avocado salad- YUM!

I frequently buy too many avocados at once and have one or two threaten to go bad on me before I can get to them. Making up this salad is a quick way to use them up in something besides guacamole. Take two slices of  whole wheat bread, stuff it full of this salad and you will have the most satisfying lunch ever. Besides- look at that sandwich. It is gorgeous. Remember how I love pretty food? Well this is pretty food that doesn’t take any time at all to fix.

Chickpea and avocado salad- YUM!

Avocado and Chickpea Salad (makes enough for 3-4 sandwiches)
adapted from Two Peas and Their Pod

1 (15 ounce) can chickpeas or garbanzo beans (or about 2 cups cooked beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use Dave’s Killer bread)

Rinse and drain the chickpeas. In a medium bowl, using a potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste (I add at least 1 tsp of salt).  Spread salad on bread and top with your favorite sandwich toppings.

Chickpea and avocado salad- YUM!

Ps. This would also make a spectacular dip.

Pps. Little will eat this by the spoonful for dinner.

Roasted Chickpeas

You could say I love snacky food. You could say I love say snacky food alot. And you would be right.

I have a weakness for salty food that seems to just fly from the bowl to my mouth. Chips, popcorn, chex mix (don’t judge), crackers, etc. Yum. Also I seem to lose all self control. Once I eat one it is game over. Might as well eat the whole bag, plate, bowl, whatever.

Roasted chickpeas- A healthy snack to satisfy that salty craving

Last year I was gifted an air popcorn popper. I don’t feel as bad when I am eating air popped popcorn. Even if I have smothered it in butter. Still there have to be healthier treats out there that will still satisfy my salty cravings.

Enter chickpeas. Also known as garbanzo beans. Or as my brother in law calls them- devil beans. But he is weird and doesn’t know what’s tasty. I had seen a pin on pinterest ages ago for roasted chickpeas. Intrigued, I pinned it and promptly forgot about it.

When I made the most recent batch of chickpeas to put in the freezer (you know you can cook and freeze beans right?) I was trying to think of what to make with them other than soup. As I frequently do I started scrolling through my pinterest boards on my phone while the beans were simmering away. You use your phone as a cookbook too? Awesome glad we are friends. Anyways, sure enough towards the bottom I ran across roasted chickpeas. Yum.

Roasted chickpeas- A healthy snack to satisfy that salty craving

I can’t believe how easy or good they are. This first batch was made simply with olive oil, salt, and rosemary. I can’t wait to try buffalo sauce, cinnamon and sugar, herbs and feta, and curry. And they satisfy that salty snack food craving perfectly.

Tasty healthy snacking. My kind of food.

Roasted chickpeas- A healthy snack to satisfy that salty craving

Roasted Chickpeas (makes however much it makes)

Cooked Chickpeas (either homemade or canned)
Salt
Olive oil
Rosemary

Preheat oven to 400 F. Drain your chickpeas and lay them out on a cookie sheet. Pat dry with a paper towel and, if you have the time, let them air dry a bit. The dryer they are the better they will roast. Add enough olive oil to lightly coat (about 1 tbs for 2 cups chickpeas). Sprinkle liberally with salt and rosemary. Pop the sheet in the oven for 15-20 minutes. Check on them every 5 minutes and shake the pan. Taste one or two eat time till they reach your personal level of roasted goodness. Enjoy warm or at room temp.

(In case you can’t tell this was a bit of “read a bunch of recipes thrown things in the oven” for me. Sorry about that. They really are foolproof and amazing. I will keep you posted when I try the buffalo ones. That will happen SOON.)

Roasted chickpeas- A healthy snack to satisfy that salty craving