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Food Find: Beanfields Bean and Rice Chips

Gluten and corn free chips that taste fantastic? And even an ultra low sodium version? Beanfields Bean and Rice Chips are a new line of snack chips, coming out soon to natural food stores and regular grocery stores. Based on a mix of navy beans, black beans and long grain rice and cold pressed oils the chips have a neat grainy appearance and a crisp texture (yet I could have eaten these when I had braces on, they don’t shatter into sharp points), when you open the bag the smell is of a fresh tortilla chip, not beans (score!) .

In 4 flavors

Sea Salt – simple flavor that lets the beans and rice shine through:

Sea Salt and Pepper:

Pico De Gallo – Crunchy, mildly spicy and full of flavor. If you like chips with Mexi-rice bowls (we do!) this is the one to try:

Naturally Unsalted – with only 5 mg of sodium per 1 ounce serving you won’t notice the salt missing – OK, well at least I didn’t. I rarely get to enjoy chips as they are so salty, this was a pure treat:

The chip’s ingredients are farmed in the US and produced in the US by a family owned company – and more importantly are non-GMO. Add in 4 grams of fiber and 4 grams protein per 1 ounce serving for a bonus along with great taste and crunch – and you have a great product! See here for the nutritional stats on the chips.

~Sarah

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Roasted Chickpeas

Kirk and I were watching the Good Eats episode on Pantry Raid XIII, Destination Chickpea and we saw the recipe for Roasted Chickpeas.

I have made roasted chickpeas (or Garbanzo Beans) before but had used canned beans – see here for my earlier tries: Roasted Rosemary Beans and Spicy Sesame Beans. In my tries before I had roasted them to where they were crispy on the outside and creamy inside, making them tasty as can be on salads and snacking on. With the Alton Brown recipe I went for fully crispy. They come out crunchy indeed, kind of like soy nuts or corn nuts really.

I figured why not try it though, I was only out about $2.50 in supplies if it bombed. They were decent enough though I can’t see making them often. Hate to say it…but I kind of prefer the ones that are creamy inside over crunchy 😉 Anyhow, the recipe is my modified version of what I did. So if you want the original, use the link above 😉 BTW, dried chickpeas are not always easy to find. I was able to get them via a Kroger owned chain, QFC, but if you have a natural foods store or a grocery store with a good bulk section look around, often they are sold there. And do look over your beans!

Roasted Chickpeas

Ingredients:

  • 1 lb bag dried chickpeas
  • ¼ cup + 1 teaspoon red wine vinegar
  • 1 Tbsp olive oil (I used extra virgin olive oil)
  • 1 tsp Dijon mustard
  • Kosher salt (see notes)

Directions:

Spread the beans out onto a counter or baking sheet and pick over them, making sure there is no field debris. Place the beans into a large container or mixing bowl and cover with 8 cups of cool water (I followed the bags directions for soaking). Cover tightly and let sit for overnight (I’d say mine sat for a good 16 hours.) Drain them in a colander.

Preheat the oven to 400°.

In a large mixing bowl whisk the ¼ cup vinegar, oil and mustard together. Add in ¼ to ½ tsp salt and whisk again (mine was lower in sodium than the original). Add in the beans and toss to coat.

Spread the beans onto a baking sheet and shake/spread into a single layer. Put in the oven and bake for 60 to 70 minutes, shaking the pan every 15 minutes until the beans are crispy and deep golden brown. Take them out of the oven, knock them into a large mixing bowl (heat safe) and sprinkle the remaining 1 teaspoon of vinegar and ¼ to ½ tsp salt, toss to coat. Spread back onto the baking sheet and let cool before packing away.

~Sarah

Artichoke Hummus

I saw a recipe for Artichoke Hummus in a Hungry Girl email and it picked my interest. I ended up changing the recipe a bit, to my liking (for example plain non-fat yogurt is considerably cheaper than buying plain non-fat Greek yogurt! and frozen artichokes have less sodium than canned ones) and as well used a food processor. They called for a blender, which I am sure is because not everyone owns a processor. But with hummus you get a much nicer product and it can be thicker as well (a blender can’t handle it like that). It is very good and made a nice bed for leftover meatloaf for my lunch today. Yum! It is a high fiber and protein snack to say the least.

Served with Sandwich Thins® for dipping:

Artichoke Hummus

Ingredients:

  • 12-ounce bag frozen artichoke hearts, thawed
  • 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup plain non-fat yogurt
  • 1 Tbsp lemon juice (bottled is fine)
  • 1½ tsp crushed garlic (jarred works well)
  • ½ tsp dry parsley
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground cumin
  • ¼ tsp paprika

Directions:

Put all the ingredients into a food processor and process on high, scraping the sides often, until thoroughly mixed. Let chill for a couple of hours for the flavors to meld, covered tightly.

Makes about 2½ cups hummus.

My leftover lunch served on a hummus ‘bed’:

~Sarah

Tasty Treats: Snikiddy Fries in Classic Ketchup

You know those treats and junk food that taste so gross yet you love them? That would be Snikiddy’s Baked Fries in Classic Ketchup flavor. I fell in love with Snikiddy’s products last summer when I got a couple sample bags sent to me – they were perfect for snacking on while hiking. Out today shopping I saw a new flavor (well to me at least!) which was the above mentioned Classic Ketchup:

What can I say? Kids love them (at least mine do) and they taste like….yep….chips dipped in ketchup 😉 Gross but good!

~Sarah

Choco-Nut Spread

My friend Cat had sent me a recipe for making a vegan chocolate spread using garbanzo beans (chickpeas) as the base. I tweaked the recipe a bit, it had called for 1 part peanut butter to 3 parts olive oil and I don’t know…that just didn’t sound appetizing to have the oil in it so I instead used all peanut butter.

Chocolate Peanut-Chickpea Spread
Ingredients:

  • 15 ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup natural peanut butter
 (chunky or smooth)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 tsp instant espresso powder
  • 1 tsp pure vanilla extract
  • 2 to 4 Tbsp water

Directions:

Add everything but the water into a food processor, thoroughly purée, scraping down with a spatula as needed, till fully ground. With the motor running, slowly drizzle in half the water and then the other half as needed, till you reach the thickness you prefer.

Store in the refrigerator tightly sealed between uses and use up in a couple of days.

~Sarah

Fresh Applesauce

Being it is fall and apples are plentiful I made applesauce to go with dinner tonight. It only takes about 30 minutes from start to finish, so is an easy side dish.

Fresh Applesauce

Ingredients:

4 medium apples, peeled, cored and chopped small

3/4 cup water

1/2 tsp ground cinnamon

Sugar to taste

Directions:

In a heavy medium saucepan add the apples, water and cinnamon. Heat covered over medium heat for about 20 minutes, stirring every 5 minutes. For sweetener I used 2 Tablespoons of granulated sugar, it depends on your taste and as well how tart your apples are.

Mash the apples with a potato masher or a large fork.

Let cool or serve warm.

Makes between 1 3/4 and 2 cups depending on apple size.

~Sarah

Roasted Rosemary Garbanzos

When I got back from working out this afternoon I was starving. I got to thinking about dinner tonight and I had this sudden craving for roasted garbanzo beans. I hadn’t made them in a long time and it just sounded good. And as a bonus I could snack on them, then I could use the rest in dinner. Sounded like a great idea 😉

First I got out my tiny mortar and pestle and pulverized down 1 tsp of dried rosemary to a powder.

roastedpeas

Then I took a 15-ounce can of garbanzo beans, drained and rinsed them. I shook them dry in the colander then added them to a bowl, tossing with 1 teaspoon extra virgin olive oil and the rosemary.

roastedpeas2

I sprayed a baking sheet with olive oil spray then spread the beans on the tray. I put them in a preheated 400° oven, on the bottom rack and baked for 15 minutes.

roastedpeas3

I pulled them at 15 minutes as I wanted them crispy on the outside, a little soft on the inside. If you want them crispy like a crouton, shake the pan and check back in 10 minutes. Eat hot as an appetizer or cool down, then use in a salad. If only half baking like I did, stash uneaten ones in the refrigerator.

High protein and high fiber as well – so be careful if you start hoovering them down 😉 Nearly any spice tastes great on them, salt to taste if desired. On the oil, all you need is a little to get the spices to stick. Too much and the beans will take longer to roast – I have seen recipes that call for up to 3 Tablespoons oil. It takes all the health benefits away if you drown them in fat!

~Sarah

Curry Lentil Dip

This is really quick to pull together. You can use it as a dip or as a spread for wraps and sandwiches. Add in some cut up cucumbers, lettuce and tomato and you have a tasty wrap.

Canned lentils are becoming easier to find – you may have to look in the ‘natural foods’ or organic section, alongside the beans to find them.

Curry Lentil Dip

Ingredients:

1 14-ounce can lentils, do not drain
1 small red bell pepper, seeded and chopped
1 Tbsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, minced
1 tsp minced fresh ginger root
1/4 tsp fresh ground black pepper
1 Tbsp extra virgin olive oil

Directions:
In a food processor or blender, puree all the ingredients. Pour into a plastic or glass airtight container and store in the refrigerator. Use within a couple days.

Makes 1 1/2 cups.

~Sarah

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