Here’ s a great low-fat protein rich snack that’ll keep you focused on that big bowl game and not that big bowl of chips!
Sweet and Spicy Garbanzo Snacks
1 14oz can of garbanzo beans – drained, rinsed and dried on some paper towel to remove excess water
3 Tablespoons olive oil
1 Tablespoon dark chili powder
1 Tablespoon mustard powder
2 Tablespoons chopped parsley or flakes
2 teaspoons of fresh ground pepper ( I used a 3 pepper blend ; white, black, pink peppercorns)
1 Tablespoon ground coriander seed
1 Tablespoon garlic powder
1 teaspoon of red pepper flakes( optional if you like it extra spicy)
2 teaspoons sugar
2 Tablespoons soy sauce
- heat 1 Tbsp of the oil in a skillet large enough for all the garbanzos to cover the bottom in a single layer ( or cook them in batches)
- into the remaining oil mix the mustard, pepper, chili powder, garlic powder, parsley and ground coriander into a paste
- add the garbanzos and coat all the beans well, add the sugar and mix just a couple of times to distribute the sugar, don’t mix in the sugar too much. Put all the beans into a very hot pan and as I instruct in the video don’t mess around with them too much, you want nice coloration on all sides so stir them only occasionally.
- When the steam and the sizzle fade away add the soy sauce and stir the beans well to ensure that soy sauce gets distributed. Continue cooking until they are dry and crispy.
Serve…munch! ( actually for optimum enjoyment let them cool a little – or even make them way before guests arrive , the day before will even work)
I was on New Day Northwest this morning. Margaret Larson is awesome, so nice! She invited me back when there is more progress to report. Click here to view the segment, and the recipe is below:
Winter Vegetable Curry
2 Tbsp olive oil
1 med onion, Chopped
2 tsp Garam Masala
Salt & pepper to taste
1 x 28oz can of Whole Tomatoes
1 x 15oz can of chick peas , drained & rinsed
1 head cauiflower, cored and cut into florettes
1/2 cup raisins
6oz jar of small stuffed spanish olives
1 cup Cous Cous
5 oz baby spinach leaves
- Heat oil in a large saucepan over medium heat. Add the onion and cook stirring occasionally until beginning to soften, 4-5 minutes. Add the seasonings and cook stirring until fragrant, 1 minute more
- Add the tomatoes and their liquid(crush the tomatoes with your hands as you put them in), chickpeas, cauliflower, raisins, olives and a 1/2 cup of water and bring to a boil. Reduce heat and simmer stirring occasionally until the cauliflower is tender and the liquid has thickened slightly, about 15 minutes. Fold in the spinach and cook until just wilted, 1-2 minutes more.
- Meanwhile place the cous cous in a large bowl mix in a little olive oil and add a small pinch of salt. Add 1 cup of boiling water, cover and let sit for 5 minutes, fluff with a fork.
- Serve stew over cous cous
I ran the gauntlet that is the holiday season and came out in the end, relatively unscathed. Now it is going to get interesting…
Unfortunately my wife Lisa broke her ankle which has made my schedule somewhat erratic. So I apologize for the delay I taped this almost two weeks ago but have not had a chance to post them. Here are my ramblings of what I am eating throughout the day and when I say ramblings I mean it, at 15 minutes long I had to break it up into two videos. I hope it sheds some light!
Here is a post from home, I was stuck there with nothing but my idle mind. I uplaoded the wrong video so the begining and end are rough … but you do get a glimps of 12 year old Rosie, one of my three pugs taking a nap. ( like she does anything else)
Weighing in at 249 , the slugger from East Flatbush! Well we’ve weighed in and the results are good. Still havn’t seen Dr. Lindquist but that happens tomorrow.
My first doctors visits yields a dozen aha moments. what have I done to myself and how in the world can I dig out of this hole? It’s a long post; over 10 minutes but it feels like only 9 minutes 59 seconds while you’re watching.
Hang in there.