Wednesday, January 30, 2013

Garlic Roasted Chickpeas

From:  Clean Eating Magazine Jan/Feb 2013

*As a mom of 3 teenage kids, I'm always looking for healthy snacks.  All 3 of my kids loved this!  I was so excited...I will make this easy recipe again.  The original recipe calls for 1/2 cup of grated parmesan cheese, but I deleted it since I don't eat dairy and am trying to limit my kids dairy intake.  

2- 15 1/2 oz cans chickpeas (garbanzo beans).  I buy organic.  Drain and rinse well.
1 tbsp olive oil
1 tsp minced garlic (I did 2 because we love garlic)
1/2 tsp sea salt (I will use 3/4 tsp next time...I think they needed a touch more salt)
Fresh ground pepper to taste

-Spread chickpeas on several layers of paper towel and let dry for 30 min

-Preheat oven to 400 degrees.  In a medium bowl, combine oil, garlic, salt and pepper.  Add chickpeas    and toss to coat.  (If you are using cheese, add the cheese into the bowl as well)

-Spread on a baking sheet and bake for 45-50 minutes until golden and crispy.

*This is a great snack for a road trip, seeing a movie, after a workout, or any other time when you need a healthy snack!

Monday, January 14, 2013

Breaded eggplant

This was my first attempt at eggplant.  I loved it and so did my husband and kids!  I will definitely make it again.  I followed the directions but ended up turning the oven up higher and cooking longer to get it nice and crispy.  It tasted liked it has been cooked it oil but it was much healthier being baked. j

2 large eggplants
1 10 ounce bag organic bread crumbs (I couldn't find these so I used italian bread crumbs)
2 cups Bob's Red mill Organic whole Wheat Pastry Flour
2 tbsp dijon mustard
2 cups organic soy milk (I used plain almond milk since I didn't have soy milk)

Preheat oven to 400 degrees (I cooked mine on 475 because I couldn't get it crispy at 400).  Put parchment paper over a pizza stone or cookie sheet (they recommend a pizza stone).  You can peel the eggplant before you cut it if you prefer.  (I washed mine with vegetable wash and left the skin on-it tasted great).  Cut it into 1/2 inch rounds.

Get 3 wide shallow bowls.  In one bowl whisk the milk and dijon mustard.  In the second bowl, put the flour and in the 3rd bowl, put the bread crumbs.

First, flour the eggplant.  Then, dip it in the milk mixture coating both sides.  Lastly, put in the bread crumbs and coat both sides.  Place on the parchment paper and spray generously with olive oil.  Turn each slice over and spray other side.

It says to bake for 15 to 20 minutes.  I baked 10 minutes then flipped each piece over and baked another 8-10 min depending on when they got lightly brown.  You want them crispy..not mushy.

**I cooked whole grain pasta and put 2-3 slices of eggplant on top of the noodles and topped with my homemade marinara sauce (recipe on blog)

**This recipe made a ton!  Next time I will only make half this amount because I didn't like the leftovers.  They did not reheat well.  


This is my mom's homemade marinara recipe.  I usually double the batch when I make it so I have lots of leftovers to freeze.

4 (14oz) cans diced tomatoes
5 cans tomato paste (small cans)
1 large white onion
4 tsp italian seasoning
2-4 tbsp dried basil (If i have fresh basil in my garden then I use that instead)
2-4 tbsp parsley (I normally use fresh italian parsley but dried works as well)
1-2 tsp oregano (I use 2)
package of sliced mushrooms
1-2 tsp kosher salt (I use 2)
1 tsp pepper
4 large garlic cloves minced

Heat onion and garlic in large pot with a tbsp of water to keep the onion from sticking to the pot.  When the onion is softened (2-3 min)  add all the above ingredients.  In addition, mix approximately 1-1 1/2cups water in to reach desired thickness of sauce.  Simmer for 3 hours or more with lid off or it becomes too watery.  Stir periodically.  Taste sauce and season accordingly.

**If you have a crockpot, put all ingredients in a crock pot on low for 8 hours.  The sauce comes out perfect!  No need to sauté the onion and garlic beforehand.  Just throw it all in and turn it on.

Use it on top of your favorite noodle.  I used it on top of my baked eggplant...everyone loved it!