lunches and snacks
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Are you traveling this summer? Taking a jet plane to faraway places? Nourishment often collapses as you step onto the jet bridge; food onboard is expensive and rarely worth eating, and airports offer their own torturous temptations of buttery Auntie Anne's pretzels and overpriced beer.
I'm in love with this clever idea to create a snack station because I've done the same thing at my house.
Update: 01/29/11 – This recipe would be great for Super Bowl Sunday! Super Bowl Sunday Meatball Sliders!
This is one of our very favorite recipes - of any kind! The dressing is beyond compare.
If you're looking for Super Bowl party nibbles, these hummus and cucumber bites are amazingly easy to make, fun to serve, and I promise that your hummus-loving guests will gobble them up.
Doesn't everyone just love stuffed mushrooms? If you're a meat-eater, you've probably had a version of mushrooms stuffed with some kind of sausage. This non-meat version uses mushroom stems, bread crumbs, kalamata olives, and feta cheese for the stuffing, and it's another recipe from my friend Georgette who made the World's Best Tzatziki Sauce I loved so much with my version of Lamb Shish Kabobs .
I can feel my chickpea obsession waning a bit, but before it completely ends I wanted to share another version of roasted chickpeas I tried, just as good as the Crispy Roasted Chickpeas with Moroccan Spices I made about a month ago. Chickpeas with soy sauce isn't something I've ever thought of combining before, but they really did taste great together.
Earlier this year I served hummus at a wedding shower, and it quickly become evident that we have both hummus lovers and hummus haters in the same family. Of course I love hummus, so I'm the biggest cheerleader for the hummus lovers.
Method: Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside. Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes.
Method: Preheat oven to 425°F. In a large bowl, gently toss together all ingredients. Transfer to a large rimmed baking sheet and spread out in a single layer. Bake, tossing occasionally, until dry and crisp, about 40 minutes. Cool slightly, and then serve in mini cupcake liners or little cups or dishes, allowing about 2 tablespoons per serving.
Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing! We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them.