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Roasted Chickpeas-SRC Post!

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What?! Secret Recipe Club reveal time is already here?? What have I been doing with my life?

Roasted Chickpeas | Beautiful Disasters

I’m not sure why the time seemed to go by so much faster this time. It could been that February only has 28 days.. or maybe the copious amounts of Harlem Shake videos I have been watching (why don’t they get old?)..or maybe because I have approximately 192837019238 things on my mind right now between soccer tryouts starting today, figuring out college stuff, and keeping up with school work.

Roasted Chickpeas | Beautiful Disasters

Anywho enough about me. Let’s talk about Anne! I was assigned to explore her blog, Anne Jisca’s Healthy Pursuits this month and had a blast poking around her recipes. She has loads of yummy stuff on there, so be sure you check her out!! I decided on her Roasted Chickpeas, but I know I was super tempted by her breads-they look and sound ah-mazing.

Roasted Chickpeas | Beautiful Disasters

I’m so glad I chose the roasted chickpeas, they’re so tasty and a perfect snack for on-the-go or anytime! They’re so much better for you than a bag of chips and they really energize you to get you through that workout you’re debating.

Roasted Chickpeas | Beautiful Disasters

Roasted Chickpeas

(From Anne Jisca’s Healthy Pursuits)

1 can (15 oz) chickpeas (I used garbanzo beans, pretty sure they’re the same thing)

oil or cooking spray

spices and seasonings (See Note)

Salt, pepper (to taste)

  1. Preheat oven to 400 degrees F.
  2. Coat your chick peas with oil, sprinkle with salt and seasonings of your choice (See Note)
  3. Spread seasoned chickpeas on a cookie sheet. Bake in preheated oven for around 25-30 minutes, shaking them around occasionally, until dry and crunchy. Watch them towards the end to make sure they don’t burn.

Note: for my seasonings I used about 1 Tablespoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1/2 teaspoon chili powder

Roasted Chickpeas | Beautiful Disasters

Random Fact of the Day: Penguins can convert salt water into fresh water.



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Pizza Bread

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I can’t believe Thanksgiving is this week! I can hardly contain my excitement. There are just so many things I love about Thanksgiving week.

1. No school!!!

 

2. Lots of delicious food that is reserved especially for the big day only (even though I would absolutely love to have my mom’s sweet potato casserole every second of every day of my life)

3. It’s a week that I get to finally reconnect a little bit with my family. I am thankful to have them all in my life but sometimes between school, soccer, and friends, I forget to show them how much I love and care about them, but I get this whole week to bring back that fire.

4. Another thing I love about Thanksgiving is the traditions my family has. A couple years ago when I started running 5Ks, I found out about a Thanksgiving “Turkey Trot” by us that happens every Thanksgiving morning. It’s such a fun way to start the day and a great way for the whole family to get together and have a little fun.

Today I am sharing with you all a recipe for pizza bread. Now I know this is not exactly the most Thanksgiving-ey recipe ever but it’s a delicious bread that would be great to have out in little slices as an appetizer. It’s a yummy little bread that is so incredibly easy to whip up (no kneading or yeast or rising) and is super flavorful. The tomato adds an awesome new texture throughout the bread and the cheese is there but subtle enough to not overwhelm you.

 

Tomorrow I will be sharing with you guys my favorite Thanksgiving dessert recipes that would be perfect to fill out your dessert table. The best part about pretty much all the recipes is that they can be prepared the day before, so you aren’t trying to stuff your pumpkin pie and turkey in the oven at the same time! I guess that could make some interesting flavor combinations though..

Pizza Bread

(adapted from A Full Measure of Happiness)

  • 2 cup whole-wheat flour (or all purpose)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
    1/2 teaspoon dried thyme
    1/4 teaspoon onion powder
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cup tomatoes, chopped and deseeded (reserve any juice!) (I used canned tomatoes)
  • about 1/2 cup milk (I used skim)
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 Tablespoon honey
  1. Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray.
  2. In a medium-large bowl, mix together the flour, baking soda, baking powder, salt, garlic powder, dried oregano, dried basil, dried thyme, onion powder, and cheese. Set aside. If you are not using canned tomatoes, deseed the tomatoes and chop. I highly recommend using canned tomatoes so then you can skip the whole chopping and deseeding routine. If you are using canned tomatoes, just drain the juice out into a separate small bowl or liquid measuring cup. If using fresh tomatoes, be sure you save and gather as much juice as you can and put in a small bowl or liquid measuring cup.
  3. Take whatever tomato juice you have managed to gather up, and add milk to it until you get 1 cup of liquid (I had to use about 1/2 cup milk).  Pour into a small bowl and whisk in the eggs, oil, and honey, then add to the flour mixture. Fold in the chopped tomatoes to the batter.
  4. Give the batter a quick mix, then spread into the greased loaf pan. Bake in preheated oven for 60-65 minutes (just over an hour), until it is super golden brown on top, an inserted toothpick comes out clean. Let cool for about 20-30 minutes, then slice and enjoy!

 

Random Fact of the Day: Only 55% of Americans know that the sun is a star. Not sure how you can get an exact percentage on that..I don’t remember being asked this!

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Quinoa Burrito Bowl(s)

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I’m a pretty big fan of Qdoba and Chipotle’s burrito bowls. Not a big person for the whole burrito thing…but when you put all the yummy insides in a bowl, then you have my attention!

Don’t mind the funky editing..

Burrito bowls are one of the world’s easiest dishes to make. Swear. Like they practically show you how to do it at Chipotle and Qdoba. Not really any secret to it. Just like any other recipe, the ingredients that you put in it are what makes it the way it is.

So here is how I made mine, first I made a pretty big batch of quinoa. I cooked 1 cup raw quinoa in 2 cups of water, according to the package directions. Feel free to use rice or whatever you like in place of the quinoa. Once the quinoa was prepared, I actually put mine in a container in the fridge till I was ready to use it. Once I actually was making the full recipe, I added in a bunch of spices: cilantro, my spice mix, chili powder, salt, pepper, and garlic powder. What can I say, I like it flavorful!

After I prepared the quinoa, I made sure my lettuce was all clean and chopped up and set that aside.

Then, I heated up about 1/2 Tablespoon of olive oil and sautéed 1/4 of a small onion (chopped) and 1/4 bell pepper (cut into small strips) until onions were translucent and tender. Then I added in the corn and black beans and 2 Tablespoons of salsa. I mixed everything all around in the skillet for about a minute or two, then took it all off the heat.

I began the layering by having the quinoa in the bottom of my bowl, layered about 1/3 of the lettuce on top of the quinoa, layered 1/2 of the hot skillet mixture on top of the lettuce, placed another 1/3 of the lettuce on top of that, then the remaining 1/2 of the skillet mixture, the rest of the lettuce, and topped it off with a sprinkle of cheese and plop of salsa. “Plop” is the precise measurement.

I hope you all get the chance to try this soon, I loved it so much I had it 2 nights in a row! It’s a great way to use up some leftover rice or quinoa you have sitting in the fridge. I even made mine meatless (despite my love for chicken burrito bowls) and did not even miss the meat!! Happy Wednesday.

Quinoa Burrito Bowl(s)

(easily adjustable to make for more than one, just double, triple or whatever the amounts to make for your groupies)

1/2 cup quinoa, cooked

1 teaspoon chili powder

1/2 Tablespoon taco seasoning (I used my recipe)

about 2-3 teaspoons chopped cilantro (I used this stuff that I found in the grocery store)

salt and pepper, to taste

1/2 teaspoon garlic powder

1/4 small onion, diced

1/4 bell pepper, cut into small strips

1/2 Tablespoon Olive Oil

1-1 1/2 cups lettuce, chopped into small pieces

1/3 cup corn

1/4 cup black beans

3 Tablespoons salsa

2 Tablespoons shredded Mexican blend cheese

  1. Heat up cooked quinoa in a bowl, with spices plopped on top of the quinoa, in the microwave for about 45-60 seconds. Mix quinoa once heated with a fork to get spices fully incorporated into quinoa. Set aside.
  2. In a small skillet, heat up olive oil and sauté onion and bell pepper until onions are tender and translucent. Once you can tell the onions are done, add in the corn, black beans and 2 Tablespoons of salsa. Mix around and cook for an additional 1-2 minutes. Set aside.
  3. Layer bowl starting with quinoa on the bottom, then about 1/2 cup lettuce, after that add half of the onion skillet mixture, top with about 1/2 cup lettuce, then add the remaining half of the onion skillet mixture, add the remaining lettuce, top with about 1 Tablespoon of salsa and a sprinkling of shredded cheese. Mix everything all together until fully mixed and enjoy!

Random Fact of the Day: Cleopatra was actually Greek, not Egyptian.

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Garlic Brown Sugar Chicken

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Let’s talk about college.

Most of you have been there. Done that. Lots of you are doing your little grown up things and what not. But I’m just getting started over here. Holy Canolli! There is a ridiculous amount of stuff that goes on when thinking about colleges. Not to mention cost! You can’t do anything without having to pay some weird fee. What the heck is up with having to pay $5 for every college I want to send a transcript to, on top of the application fees (which I have seen go up to $80!).

And then… picking a major. AGHHH! I’m 17 years old…and I’m supposed to know what I want to be doing till I’m 60?! Some college essays ask why you are interested and passionate about a certain major. I was kind of thinking about going as undecided…but how am I supposed to write an essay on my passion for being undecided?

I’ve figured some of the stuff out, it’s just super duper overwhelming. Sorry for the little rant. I’m not the least bit offended if you just looked at the pretty pictures ;)

Sidenote: I’m beyond excited for college and actually LOVING senior year of high school!

ANDDDD if you’re still with me here, you will LOVE this chicken! It’s super tasty and something different to spice up your weeknight dinner routine. I made this for my family on a Monday school night when I had soccer training and homework, you can for sure whip this up pretty quick so it’s perfect for you busy people out there! We ate the chicken with green bean, white or brown rice would be great with this chicken, too, because of the sweetness from the brown sugar.

Garlic Brown Sugar Chicken

4 boneless, skinless chicken breasts

3 Tablespoons Brown Sugar

4 cloves of Garlic, minced

1 teaspoon onion powder

2 Tablespoons olive oil

salt and pepper, to taste

  1. Preheat oven to 500 degrees F. Lightly spray a casserole dish with cooking spray (some people may want to line with tin foil, but I didn’t find this necessary)
  2. Saute minced garlic in olive oil in a small sauté pan, until tender. Remove from heat once tender, mix in brown sugar and onion powder.
  3. Coat chicken with brown sugar mixture and season with salt and pepper to taste. Bake in preheated oven for 10-15 minutes or until chicken testes done! Be sure it’s cooked all the way through, chicken breast are hardly ever the same thickness, salmonella is NOT your friend!! ;) ENJOY

Random Fact of the Day: The Earth rotates 1.5 milliseconds slower every century

P.S. Julie over at Spinach and Sprinkles was just blessed with her first baby! Go on over and congratulate her on her little baby boy :)

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Corn Chowder

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Do you wish that you had an accent? Do you have an awesome accent and are in denial about it and still want a new accent?

That’s how I feel we all are. Because if you think about it, I guess it sounds like we have an accent to someone from somewhere, but we don’t notice it because we’re surrounded by the same accent all the time! Deeeeep…

What got me thinking about accents was chowder. I made some corn chowder the other day (more about that later), and every time I hear or think of the word chowder, it seems like it should be said “choowwwwwdaaaaa”, like with a thick New England accent.

I’m glad we had this talk.

So here’s some corn chowdaaa for you, and all the great corn that is around now! Enjoy :)

Corn Chowder

6 ears of corn

2 Tablespoons butter

1 onion, finely chopped

1/3 cup bacon bits

1 1/2 teaspoons salt

2 teaspoons thyme

3/4 teaspoon black pepper

1 basil leaf

scant 1/4 cup all-purpose flour

4 1/2 cups water

4 Yukon gold potatoes, peeled and cut into 1/2 inch pieces

1 cup half-and-half

1/2 Tablespoon white sugar

  1. Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl and use a chef’s knife to cut the kernels from the corn. Then, hold the ear over a second bowl, and use a vegetable peeler to firmly scrap any remaining pulp from the cobs into the bowl. Repeat with the rest.
  2. Spread a clean cheese cloth over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Discard the pulp that’s left in the cloth.
  3. Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, thyme, salt, and pepper. Cooke for about 6-8 minutes, stirring frequently, until the onion has softened and is just starting to brown at the edges. Add the flour and cook for another minute or so, stirring constantly. Gradually add the water, keep stirring. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for about 15 minutes, or until potatoes are tender.
  4. Transfer a little less than 2 cups of the chowder and the basil leaf to a blender and puree until smooth. Stir the puree back into the dutch oven. Add the half-and-half then return the chowder to a simmer. Mix in the bacon bits. Turn off the heat and add the reserved corn juice. Season to taste with salt, pepper, and mix in the sugar. Enjoy!

Random Fact of the Day: Per capita, Canada has more doughnut shops than any other country.

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