We had a great time with Luis, Conchi & their daughter Marta. Here are some photos:
Today I made this healthy snack again. It’s one of our favorite snacks and you can use any spices you like. I like to use olive oil instead of the spray.
While the oven is on, I like to throw in some potatoes to bake for meals during the week to save on energy. When I’m done using the oven, I leave the oven door open to heat the kitchen in the winter. One other thing, this recipe is off the web but I find that after rinsing the beans I toss everything in a large ziplock bag and then spread it out on a baking pan and toss the greasy bag in the trash.
2 (15 ounce) cans garbanzo beans (chick peas)
1 tablespoon cajun seasoning, heaping
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
cayenne, to taste
Drain garbanzo’s in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.
For a list of Free Kindle books click the link below. Thanks Rebekah!
John has made another batch of olives this year and we seasoned them with different flavors… garlic, madras curry, hot & spicy, oregano etc. Very yum!! John is getting very good at this curing business.
“I would rather have my people laugh at my economics than weep for my extravagance.” ~ King Oscar of Sweden (1829-1907)
I like that quote. I’ve found that when I challenge myself to make do with what I already have on hand, we can usually eat pretty well and we can save a lot of money in the process! I’m attempting to avoid grocery shopping as much as possible and sharing my results on my blog. Now, let me say that I am not going to completely avoid buying groceries each month. I always need that odd ingredient or soap & toilet paper. I don’t need to buy a lot of vegetables because I’m growing all our own lettuce & mesclun, arugula, radishes, etc and we do get 3 eggs a day from the hens. So, salad is on the menu each day. We also eat John’s home-cured olives each day on our salads. I seasoned each jar with different flavors like cumin, garlic, red pepper to just name a few.
In this recipe which I will make today, I’ll use all I have in the pantry. See my comments next to each ingredient below.
Asian-Style Fried Rice and Beans
1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices-I had some canned pineapple in the freezer
1tablespoon vegetable oil-I used oilve oil
2 medium carrots, thinly biased-sliced-John sliced this for me… last 2 I have
4 cloves garlic, minced
2 teaspoons grated fresh ginger*-I’m using ground
2 cups cooked brown rice**-I made extra so I can make a rice crust for a quiche later this week.
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained-I had cooked & canned these last year.
1 cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
1/3 cup snipped fresh cilantro-I planted a whole row in my garden and we are enjoying it almost daily in our salads too.
1 lime, halved- I’m using lemons from our lemon tree
Fresh cilantro leaves
1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
4. To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.
This could be a main dish with a salad but I’m serving it with fish and using yet another pantry item that I need to ‘move’. This time it’s a seasoning packet for fish that I think will be really good with the Asian Rice dish. Here is the packet of the seasoning I will be using:
- Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.
- Leftover or quick-cooking microwaveable rice also works great.
Last year I asked John to buy me a yogurt maker for Christmas and it has been used faithfully ever since. It’s not only really yummy yogurt, it’s cheap to make. I buy greek yogurt in individual container sizes (full fat) and add it to 1 liter of skim milk and I get 7 jars of yogurt.
Here is the price breakdown (at the current exchange rate of 1.25):
1 individual greek yogurt- 0,25€ cents (31¢ -USD)
1 liter of skim milk- 0,74€ cents (92¢ -USD)
Total for 7 jars-0,99€ cents ($1.23 USD)
Price per jar-0,14€ cents ( 17½¢ USD)
I use this plain yogurt for quiche, soups, sauces, & I eat 1 jar + oat bran every morning for breakfast. I like to make a sauce using 1 plain yogurt with fresh garlic and dill for fish. It’s also great used to top baked potatoes.
Homemade yogurt can also be made with fruit, or added flavors. I’ve made it using a touch of orange extract as well.
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