Thursday, October 20, 2011

Roasted Chickpeas

Being in school again I've realized how important it is to plan my meals ahead and always have some sort of snack on hand, or else I'm always buying food from the cafeteria. I'm not always perfect about it, but I do have a few snacks that I like to always have around the house. Roasted chickpeas are a delicious and healthier (not to mention cheaper) alternative to store bought, processed corn nuts. And they're easy to make!

Ingredients:
-1 (15oz) can of chickpeas
-olive oil
-spices of your choosing (I like salt, pepper, dill and parmesan. Another good combo with some kick would be  chilli powder and garlic.) To taste

Preheat oven to 400*F.

Drain, rinse and dry chickpeas thoroughly. Let sit for a few minutes to air dry. Spread chickpeas across a parchment paper lined baking sheet. Toss gently with olive oil until all are fully coated. Sprinkle on spices.

Bake for 20 minutes, then give a little shake so they roast evenly. Bake for another 20 minutes.

Season with additional spices if needed. Let cool before eating.

These work well carried around in a plastic ziploc baggy- you'll never find yourself forking over $2.50 for a bag of corn nuts again!

Enjoy! 
And don't forget to leave a comment!

Thursday, October 13, 2011

Best Friend Tart recipe!

I call this chocolate raspberry tart "Best Friend Tart" because whoever you serve it to will want to become your new best friend! The crust is crisp and tastes like buttery dark chocolate, and the jam filling is just sweet enough, and gives a great raspberry complement to the chocolate. Serve with lightly sweetened, soft whipped cream.

Ingredients:
1/2 batch of this pie dough recipe, with half a cup of flour subbed for half a cup of unsweetened cocoa.
1- 500ml jar of the following homemade jam recipe (or an equal amount of your favourite jam)

For the jam:

3 cups fresh or frozen raspberries
3cups sugar
3 cups water
1 tbsp powdered pectin with 1 tbsp water (optional)

Throw all ingredients into a pot and bring to a boil. Turn down to a simmer and let thicken slightly. May take up to half an hour. Remember that when it cools it will continue to thicken further. If it just won't thicken, possibly because your raspberries are slightly too ripe, and therefore the natural pectin has broke down, add the pectin slurry mentioned above and simmer 5 more minutes. Ladle into sterilized jars. Should last in the fridge about a week or so, but you can also self-can these so they last in your cupboard for about a year. (To do this, simply gently drop your jars, gently sealed with the special home canning mason jar lids, into boiling water. Boil for about 5 minutes. Use tongs to remove from water. Once cool, test carefully for sealed-ness.)

To assemble the tart:
Preheat oven to 375*F.
Prepare pie dough as stated in the recipe, with the substitution of cocoa added, including the chill time in the fridge. Once chilled, roll out until about a third of a centimetre thick. Press into tart pan. Spoon in cooled jam. Decorate top later with any leftover pie dough bits. Bake for about 20-25 minutes, or until crust is done. Serve at room temperature alone, or with a big dollop of sweetened cream to dress it up.

Sorry for the lack of pictures guys, I've been too busy to shoot!

Enjoy!
And please leave a comment!

Comment Questions:
1. If you're Canadian, what did you do for Thanksgiving? 
2. What's your favourite way to use jam- outside on spreading it on toast?