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Cauliflower Poppers | Jo Cooks. The Best Oven Roasted Chex Mix Recipe. Marinated roasted eggplant, zucchini and tomato recipe | gourmandeinthekitchen.com. Autumn is just starting to show her face around here. Even if we don’t have the tell tale signs of fall colors that East Coaster’s have, I can see the little changes as we creep into the new season. The days are getting shorter, the mornings cooler, but the afternoons are still pleasantly summery. I have to admit, I get a little nostalgic at this time of year. Knowing I won’t being seeing those warm summery afternoons for much longer, or the vibrant colors of the last of the summer’s harvest makes me resent the arrival of the new season.

I know soon I’ll be craving heartier, warm and comforting foods, and I’ll embrace that feeling when it comes. The ensuing marinated roasted vegetables are the perfect illustration of how good eggplant, zucchini and tomatoes become even better when left to their own devices for a while in the oven. Use sparingly as a condiment or generously as a main ingredient. Preparation time: 30 minute(s) Cooking time: 45 minute(s) Diet type: Vegetarian. Olive Oil Crackers with Sea Salt and Herbs. Before arriving in London two weeks ago I had read about this incredible deli/café called Ottolenghi. I shared a bit about it in this post the day after we arrived.

My eyes just about bugged out of my head when we walked in and beheld……….. a display of salads, quiches, breads and sweets like I’ve never seen in my life! You can imagine how delighted I was when my daughter and son-in-law came home last weekend after an overnight date (I was forced to keep the three girlies – oh what fun we had!) With a cookbook for me – from none other than……………… yes, Ottolenghi!

I’ve been reading this lovely book as if it’s a novel and have already tried out several yummy recipes, one of them being these delicious, paper thin, shatteringly crisp Olive Oil Crackers with Sea Salt and Herbs. P.S. Oh, I’ll be winging my way back to the States today but check back tomorrow for a special guest blogger and an incredible Steak Chili recipe, just perfect for Fall – you don’t want to miss this one! 1. 2. 3. 4. Crisp Pecans | Life Currents. Crispy.

Sweet. Nutty. Lightly salted. I feel good about snacking on these pecans. Full of nutrients that may help lower cholesterol and may protect the body and mind. Crisp pecans, not as sugary as sugared nuts. They would be really fun to give as a gift for Christmas. Crisp pecans would make a nice homemade gift in a pretty jar with a pretty ribbon Crisp Pecans Slightly adapted from The Joy of Cooking Bring to a boil in a large, heavy saucepan over high heat: 1/2 cup sugar 1 teaspoon salt 4 cups water Add: 1 pound pecans Return to a boil, reduce heat to medium, and simmer, uncovered for 15 minutes.

These pecans have been boiled, and are drying. Preheat the oven to 300 degrees F. A pile of crisp pecans ready for snacking! *Every time I make these it occurs to me that I could use that pretty pecan liquid. Homemade pecan pie syrup. Related Posts: Honey Roasted Pecans. Maple Vanilla Almond Clusters. I’ve been thinking about a few things. First of all, her, and how I wish she was mine. There are very few things in this life that I would choose over a warm molten chocolate cake, but if it came down to it, a baby pug would be one of them.

Second of all, them. Michael Scofield and Lincoln Burrows. I’m currently wrapped around their little fingers while waiting on pins and needles for my next Prison Break DVD to arrive in the mail. See you soon, boys. Third of all, these. I hope you realize how incredible these are. I’ve eaten quantities that definitely reverse any health benefits of nuts. Bliss. Maple Vanilla Almond Clusters Author: Pinch of Yum Cook time: Total time: Serves: 8 Ingredients 1 cup whole almonds⅓ cup chopped pecans1 tbs. butter1 tsp. vanilla extract1 tsp. maple syrup1 tbs. water¼ cup sugar Instructions And yes, if you click print, you will get a complimentary picture of the baby pug. You’re welcome. More from Pinch of Yum. Pear + Applesauce | Life Undeveloped. Happy Wednesday! I don’t know about you guys, but today was a cool, rainy day here in Charlotte.

When it’s gloomy like this, I always turn to warm, comforting food. The fact that I was feeling like that today told me one thing. Yes. So in the spirit of the approaching season, I made my first fall inspired recipe today! Pear + Applesauce! It’s really the easiest thing ever to make. Seriously. First I started with a few apples and a couple pears. I began by peeling them like so. Then I cut around the core of the apples and pears. I discarded the core and cut the remainder of the apples and pears into small chunks.

In a bowl I tossed the chopped fruit with a few tablespoons on lemon juice. Then I transferred it all into a pot. Next I poured into the pot just enough water to barely cover the apples and pears. I covered the pot and onto the stove it went. I kept it on a simmer for about 30-45 minutes until it started to breakdown and thicken up. At that time I added some auxiliary flavors that I wanted. Cornflakes Chivda/Mixture. Dear foodies, The big game day is over, the team I was supporting lost, and I have vowed never to follow the game season again...until next season atleast :D We went to watch the game at a sports bar this weekend and unfortunately for me I was one of the 2-3 ppl supporting Steelers in the whole place!

Almost everyone knew who I was rooting for and I could not jump ship at half time, that was my initial plan, hmph! The owner, a dear old man, and another lovely granpa at the table next to ours made it a point to see me after the game and console me. :( But anyways it was a good past time despite the nightmarish appetizers we had the few times that we went out to catch the game. Everything is fried, greasy, cheesy - everything bad and all at once. Both V & I like savory foods more than sweet. The fried up maize/corn flakes taste great all by themselves and need very little help from the spices. What are your favorite tea time snacks ? Recipes — Cooking Ideas — Prospect Popcorn— SFGate Food & Wine. Honey Roasted Spiced Nuts with Garam Masala | Wishful Chef. If you like honey roasted nuts, you should try my version of this snack. I combined several varieties of nuts and spiced it up with some homemade garam masala, a spice mix common in India and other Asian countries.

Garam masala is a spice blend containing ground peppercorns, cardamom, nutmeg, and cinnamon, among other spices. You can find it in Indian grocery stores or large supermarkets in the spice aisle. Or you can make your own which you can keep for several weeks and use in many other dishes. Almost any kind of nut would work well here, so feel free to experiment. The spiced nuts can be stored in an airtight container for up to a week. Honey Roasted Spiced Nuts Recipe 1 cup pecans1 cup almonds1 cup walnuts2 teaspoons garam masala2 tablespoons honey1 teaspoon sugar2 teaspoons olive oilPreheat oven to 300°F. Kristin Eldridge » Granola Bars and Easter Presents! [In the Kitchen] I’m finally getting around to taking photos of the granola bars I love to make! They are so yummy and I’ve perfected the recipe so much that my kids love them. I make a double batch every two weeks, individually wrap them and tuck them in the lunch packs every day.

They are also great if we are running late and the kids need to eat breakfast in the car. Not that it ever happens… The recipe is from The Smitten Kitchen, and I’ve inserted my own favorite add-ins. Here’s the recipe for a single batch: 1 2/3 cups quick rolled oats 1/2 cup sugar 1/3 cup oat flour (I pulse the rolled oats in the food processor to make this) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 to 3 cups dried fruits and nuts- I use dates (a must…these are so naturally sweet and yummy!) Preheat the oven to 350°F. Stir together all the dry ingredients, including the fruit and nuts. Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too.

Sweet Pickle Relish | Life Currents. I first saw this recipe from Neo-Homesteading thanks to Punk Domestics. Homemade sweet pickle relish It really appealed to me because I recently made my own Tomato Ketchup. And, how much fun would it be to have a burger with homemade ketchup and homemade pickle relish? Cat from Neo-Homesteading is right, once you taste this relish, you’ll never want the store-bought stuff again. Sweet and a little spicy all at the same time. I’ll be giving away some of the relish. Cukes! Thanks, Neo-Homesteading, for a wonderful sweet-pickle relish to compliment my ketchup. Little jars of sweet pickle relish Sweet Pickle Relish Makes approximately 4 (8-ounce) jars 4 large cucumbers, finely chopped* 3 tablespoons pickling salt 1 large red pepper, finely chopped* 2 large onions, finely chopped* 3 cups white vinegar 3 ½ cups sugar 1 teaspoon ground celery seed ½ teaspoon allspice powder 1 teaspoon whole coriander ½ teaspoon onion seed Place the chopped cucumbers in a large crock or stock pot.

Bao Recipe (Chinese steamed, filled buns) | China. Make Your Own Veggie Chips - Project. Dandelion is the new Kale - Simple Saturday. I have a bit of an obsession with Dandelions, as you can read about here (Dandelion Sun-dried Tomato Bread Pudding.) On my quest to see just how many products I can actually make with these loyal, fierce and underestimated miracle plants, I tried Dandelion Chips. They bake up so easy and I can't wait to try them with different seasonings: chipotle powder, curry or maybe powdered chives (Mmmm.)

As you might expect, Dandelion Chips are more delicate than the hardy and curly Kale, and the taste can be more bitter (a nice break from the too sweet and processed bagged chips.) I loved these with sea salt sprinkled all over. They melt in your mouth like dandelion air, and I think they'd make a perfect garnish on mashed potatoes, added to salads, or crushed and sprinkled over casseroles. Dandelion Chips: 1) Wash, dry and break dandelion greens into large pieces. 2) Drizzle a bit of Olive oil on the greens and toss with your hands to lightly coat all the leaves. Have a dandy day :D. Lemon Rosewater Pistachio Granola. Rosewater is one of those ingredients (and I will not even name the other ones, in case they never make it to the daylight), that has been sitting in my pantry for months, if not years (regularly replaced if it was past the expiry date), waiting for the big day.

I have been convinced all the way that the use of rosewater would be an enhancement to the dishes I would use it in. Yet, it took me forever to get started. And now has happened what I knew would happen: I throw rosewater into wherever I can. It all started with the pistachio cake. I took all its flavor-giving ingredients from the cake and put it into the granola: lemon, rosewater and pistachios. Simple as that. Rosewater is a great way of flavoring foods without adding a whole lot calories. 1 lemon, zest and juice of 1/4 cup date syrup or honey 1 tablespoon rosewater 3 cups rolled oats 1/2 cup flax seeds 1 cup chopped pistachios 1/2 cup of raisins (optional) Servings: 10-15 Keep in airtight container. Korean American Mommy: Homemade Pretzels. My first attempt at homemade pretzels, a la Auntie Anne's style.

And it was insanely good and super easy to make. I read that the secret to Auntie Anne's pretzels is the sweet butter that's brushed onto the pretzels while they're hot. So instead of your everyday butter. I decided to make a Fresh Cranberry and Honey Butter. Oh the pretzels. Printable RecipeIngredientsAuntie Anne's PretzelsCourtesy of CDKitchen with Modifications 1-1/2 Cups Warm Water 1-1/8 tsp Active Dry Yeast 2 tbsp Brown Sugar (I used light brown sugar) 1-1/8 tsp Salt 1 Cup Bread Flour 3 Cups All Purpose Flour 2 Cups Warm Water 2 tbsp Baking Soda Course Salt to Taste (I did not use any salt) 4 tbsp Melted Butter (I used my Cranberry Honey Butter) Directions 1. 2. I simply placed a clear glass bowl on top of the dough. While the dough is rising, prepare the baking soda bath with warm water in another bowl, big enough to dip the pretzels in. 3. 4. P.S. My Creative Flavors: Crispy Sesame Brittle Thins or Til Ki Gajak. Enjoying my success at Peanut Gajak, I tried my hands at Til-Ki-Gajak/ Sesame Brittle.

Last night my mom-in-law called me up and gave tips on spreading the sesame syrup on greased marble chakla. But in excitement of making, I forgot to grease the rolling pin and while spreading, lot of sesame got stuck with the rolling pin. This communication gap became a blessing in disguise when after couple of minutes, I was making Rewris (sesame balls) to use the syrup. Lol...at times selective listening is fruitful ! Check out the details for this super easy recipe of brittle. Sugar powder : 3/4 cup Almonds/Cashews/Coconut : 1/4 cup, optional Dry roast the sesame seeds in a nonstick pan. Now add almonds/cashews and roast for another 2 minutes. Prepare a tray by layering it with silver foil, spray oil or grease the marble chakla and rolling pin to set in the chikki.

Heat desi ghee in a non stick skillet and add sugar powder. Give all the ingredients a quick stir and pour the on the foil/marble chakla. Gourmet Microwave Popcorn Recipe. Homemade Wheat Thins. Maple Bacon Party Mix. Intro Isn’t there some sort of sporting event this weekend? I’m pretty sure there is and it’s a big one. I kid. Of course I know it’s the Superbowl. One such food items I will be devouring on Sunday is this Maple Bacon party mix. “This snack is so yummy that I can’t stop eating it.” says my four year old. Enjoy the commercials and food – I mean the game.

Maple Bacon Party Mix 2 cups corn chex 2 cups rice chex 2 cups wheat chex 1 cup peanuts, salted and roasted 6 strips bacon, cooked extra crispy and chopped 4 T. butter, melted 4 T. maple syrup 1/4 – 1/2 teaspoon cayenne (depending on how spicy you like it) 1-1 1/2 teaspoons Maldon (any salt will do but if you are using table salt reduce the quantity) Combine the cereals, peanuts, and cayenne in a large, microwavable-safe bowl. Add the bacon and salt. Kale chips.

You are not going to believe me when I say that kale chips are DELICIOUS! Not just tolerable, but DELICIOUS. Yes, kale! That nutrient-packed, leafy vegetable that you ignore in the produce aisle! This is by far the best kale experience I have ever had. I wish I had discovered this little secret long ago. As I ate the entire bowlful of my crispy afternoon snack, I felt like I should maybe be feeling guilty. Assuming you trust me, here's what you will need to do to. Bake in the preheated oven for 12-15 minutes, or until the kale is crispy and bright green in color. Click here for a printable recipe!