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Mom 100 Sampler Lite

Mom 100 Sampler Lite

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Published by Workman Publishing

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Categories:Types, Recipes/Menus
Published by: Workman Publishing on Feb 24, 2012
Copyright:Traditional Copyright: All rights reserved

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09/29/2013

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A Handful of Snacks
 |
A Handful of Snacks
|
4243
Make Ahead:
 You can store the chickpeas in a tightly sealed container for up to ve days, although if you use fresh garlic you’ll need to keep them in the refrigerator.
What the Kids Can Do:
 Let the kids toss the chickpeas with the olive oil and salt along with any of the Fork in the Road seasonings.
1.
 Preheat the oven to 375°F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
2.
 Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt. You can continue with Step 3 or go directly to Step 4.
 3.
 See the Fork in the Road suggestions for seasoning the chickpeas on this page.
4.
 Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature.
Chickpea Poppers
Makes 3
1
 / 
2
 cupsA Fork in the Road RecipeVegetarian
N
aturally your kids like chips. Of course they do. And of course they’d like it if you sat them down with a  big bowl of potato chips every day and said, “Hey, Johnny (or Wendy), go ahead, munch up!” Frankly, when my kids whine about not being allowed to eat chips with impunity, I feel like shouting, “Don’t you think I want to eat chips all day long, too?” Chips are fantastic, however, the ramications of lots of chips are not fantastic (I’ve grown weary of the word
moderation,
 though of course it’s all true, what they say).So, what to give your kids to snack on that you can feel good about? I’m not talking about veggies—as Charlie said the other day, after I handed him a bowl of carrot sticks, look-ing at me unsettlingly with that level gaze, “Mom, this wasn’t exactly what I had in mind when I asked for a snack.”Chickpeas! Not straight from the can, but toasted in the oven, with just the right amount of salt and possibly some light seasonings. In fact, chickpeas can be an interesting and smart way to wiggle a touch of a new spice onto your kids’ palates. High in ber, full of protein, low in fat, a little chewy, a little crispy, this is a snack that a mother could love. And forget the kids for a minute—these make the most killer nib- ble with cocktails for entertaining or just for you and your other half to nosh.
Nonstick cooking spray2 cans (15 ounces each) chickpeas, rinsed and drained 2 tablespoons olive oil1
1
 ⁄ 
2
 teaspoons kosher or coarse salt, or more to taste
 Ro se  ma ry  an d  ga r li c i n f ro nt
, 
 p lai n i n  b ac k
.
 Fork in the Road Here are two seasoning combos. These make enough for one 15-ounce can of chickpeas. When you want to use one of the seasonings, separate the oiled and salted chickpeas into two batches on the baking sheet. You can keep the chickpeas on one side as is and toss those on the other side with your choice of seasoning. Double the amounts if you want to season the full recipe.
a mixture of
1
 ⁄ 
4
 teaspoon chili powder and
1
 ⁄ 
4
 teaspoon ground cumina mixture of 1 teaspoon minced fresh rosemary and
1
 ⁄ 
2
 teaspoon nely minced garlic
You can also experiment with the optional seasonings in the Baked Pita Chips recipe (page 37), or the House Pumpkin Seeds recipe (page 40).

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