As my husband and I were grocery shopping this weekend, he suggested getting some boxed muesli. But, I feel like I am getting ripped off when I buy it. So I told him I would come home and try to make it myself. It honestly took me 2 minutes to do! The ingredients can be swapped out for your favourite nuts/seeds/dried fruit, so experiment. I serve it either as a regular cereal with milk, or on top of yogurt.
3 cups steel cut oats
1/2 cup each sliced almonds, pumpkin seeds, sunflower seeds, coconut, raisins and bran buds (or any other psyllium fibre)
Add all ingredients to a large ziploc bag, and shake well until it is mixed. It will stay fresh for a few weeks if the bag is sealed properly.
Sunday, January 9, 2011
Spicy Roasted Chickpeas
We love chickpeas in this house. Seriously, we go through a few cans a week, and they go in just about everything we cook. They are a versatile bean that adds flavour and protein to a meal. So, to try something slightly different than I am used to doing with chickpeas, I roasted them. They were DELICIOUS! They get crunchy on the outside, and the spices add just enough flavour. We almost devoured an entire bowl in one sitting. Make extra of these, trust me, they won't go to waste.
1 1/2 tbsp olive oil
3/4 tsp paprika and cumin
1/4 tsp salt
Pinch of cayenne
1 19oz can chickpeas, rinsed and drained
Preheat oven to 400 degrees.
After the beans are rinsed and drained, place into a kitchen towel to get them as dry as possible. This is important. If the beans are still moist, they will not get crispy.
While the beans are drying, add olive oil, spices and salt to a bowl. Mix well. Add the beans, and stir until all the beans are evenly coated.
Place on a cookie sheet in an even layer. Bake for about 40-45 minutes, or until the beans are crispy.
These will stay fresh in an air tight container for a couple of days...if they make it that long.
1 1/2 tbsp olive oil
3/4 tsp paprika and cumin
1/4 tsp salt
Pinch of cayenne
1 19oz can chickpeas, rinsed and drained
Preheat oven to 400 degrees.
After the beans are rinsed and drained, place into a kitchen towel to get them as dry as possible. This is important. If the beans are still moist, they will not get crispy.
While the beans are drying, add olive oil, spices and salt to a bowl. Mix well. Add the beans, and stir until all the beans are evenly coated.
Place on a cookie sheet in an even layer. Bake for about 40-45 minutes, or until the beans are crispy.
These will stay fresh in an air tight container for a couple of days...if they make it that long.
Salt and Pepper Almonds
My husband loves almonds, so I thought I would try this out for something different. They were surprisingly easy, and a great snack. We took them to a friends house, and they also agreed. Plus, they are in the slowcooker, so they are even easier!
1 tbsp olive oil
4 cups raw almonds
1/2 tsp salt
1/4 tsp ground black pepper
In a slowcooker, add all ingredients. Stir until all almonds are coated evenly. Cook for 1 1/2 hours on high, making sure to stir every half hour so that they don't burn. Remove from slowcooker and store in an airtight containger.
1 tbsp olive oil
4 cups raw almonds
1/2 tsp salt
1/4 tsp ground black pepper
In a slowcooker, add all ingredients. Stir until all almonds are coated evenly. Cook for 1 1/2 hours on high, making sure to stir every half hour so that they don't burn. Remove from slowcooker and store in an airtight containger.
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