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Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home

Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home
When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. I’ve been making these for years, and I even bought this totally unnecessary gadget, which I used exactly once. (You’re supposed to stand the potato slices in this piece of slotted, circular plastic from which, once they are cooked, it will take a bipartisan act of congress to get them unstuck. Microwave Potato Chips Ingredients Instructions Related:  Chips, salty snacksfood recipes

Tostones (Fried Plantains) This is a quick and easy post of one of my favorite side items. Plantains are an awesome vegetable because there are countless different ways to prepare a plantain, fried, boiled or mashed they are always delicious. One of the most common ways of preparing a green plantain is to make Tostones. As a kid I loved these things. I would probably eat more of them then I would my actual meal. The name for Tostones comes from the word “tostado” which means to toasted. Lets make tostones shall we? First peel your plantain. Cut your plantain diagonally into 1 inch slices. Fry the plantain slices over medium heat, until golden in color and soften. They should look a little something like this. If you don’t have a tostonera which is a press for making tostones, take a paper bag and place a plantain slice on it. Fold the bag over on the plantain slice and using a can, saucer or what ever you have on hand, press down on the plantain slice. TA-DA! I like mine with a bit of ketchup on the side. Yum!

springy, fluffy marshmallows The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? Needless to say, it’s taken me some time to tackle marshmallows again. But then I had to go make homemade graham crackers a couple weeks ago and you can’t make graham crackers without making s’mores (you just cant; it’s a summer sacrilege) and there was I was, overdue to face down my marshmallow demons. Springy, Fluffy Marshmallows Adapted from Gourmet, December 1998 These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Makes about 96 1-inch cubed marshmallows

Frittelle Di Semolino Dolce - Sweet Fried Semolina Snack - Home - Sweetbites Blog Today, I started to clean my home office and came across a box and inside I stumbled unto my old recipe notebook that I started when I was twelve years old during one of my visits to my paternal grandparent’s home. When we moved to the states, my sister and I would travel during the summer months to visit them in Venezuela. And during one of those visits, I decided that I would start writing my Nonna’s recipes, so I could bring them back and make them. As I opened the old falling apart yellow notebook, memories rushed back at me of the numerous times that I would sit by her red kitchen table, and she will be at the stove, calling out the ingredients as I would write them down, making sure I was keeping meticulous notes (and apparently doodles of flowers and boxes on the margins) about the tips and tricks that she would remark as she would cook along. Even after she lived in Venezuela for over 40 years, she stayed true to her Piemontese roots. For the cooked semolina For the breading

Mayonnaise - Recipes Kaffekokarkokboken - Chilirostade pekannötter Chilirostade pekannötter Söndagen och måndagen spenderades på Radisson Blu här i Göteborg. Vi var inbjudna till bloggforum och två dagars mingel, föreläsningar, provsmakningar, god mat, skön säng (jag vill sova i hotellsäng varendaste natt), kul sällskap och en massa annat festligt väntade. Bland annat gick jag i chiliskola med Santa Maria och kvällens recept är en kaffekokarlagad variant på en av sakerna vi fick smaka där - nämligen chilirostade pekannötter. Och såhär gör du i kaffekokaren/hårtorken... Tid 1,5 h Ingredienser 1 kaffekokarplatta pekannötter 1 dl vatten 2 msk socker (eller motsvarande dos sötningsmedel som vi använde, LCHF du vet) Några nypor chiliflingsalt (funkar så klart med vanligt salt men tyckte det var lämpligt iom chilitemat) Chipotle chili Gör såhär Häll vatten i bryggaren och salt samt socker i kannan. Lägg de nychillade pekannötterna på den heta kaffekokarplattan och rosta de i 40 minuter kanske. Först ska de suga åt sig den kaffekokarkokta salt/sockervätskan... Trackback

30 Foods You'll Never Have To Buy Again Crispy Mushroom Chip {Paleo, Grain-Free, Addictive} Want a Paleo chip? Something grain-free, legume-free, crispy & salty? In her new cookbook Nom Nom Paleo: Food for Humans, Michelle Tam describes these Crispy Mushroom Chips this way: “Even the pickiest fungi-hater will fall madly in love with these crispity-crunchity oven-baked mushroom chips. I have to agree. What makes these chips addictive? UMAMI. What is umami? When something tastes insanely awesome in a way that’s not sweet, salty, sour, or bitter, guess what? Think of the flavors that make you salivate — bacon, mushrooms, tomatoes, seared meats, shrimp paste, tamari. So when you eat these chips? Soooooo good. Before I get to the recipe, may I take a moment to collapse into fangirlish delight over this cookbook? It’s unlike any cookbook you’ve ever held in your hands before. Pinky swear. It has cartoons. Personality. It has amazing recipes. Kabalagala (Ugandan Plantain Fritters). It has beautiful step-by-step photos. It’s hefty. Hardback binding. It’s fun. Crispy Mushroom Chips: The Recipe

Perfecting the Pairing: Customizable Bread Bowl Breakfast Perfect Pairing: Refrigerator leftovers Recently I had a wonderful winter retreat with some of my very best girlfriends at my family’s lake house. There was a lot of chatting, sipping wine, and relaxing. I wanted to do something fun and different for one of the breakfasts and came across an idea for eggs in a bread bowl. I recommend using a crusty French bread roll for this recipe. The Perfect Pairing for this recipe is whatever you have leftover in your refrigerator! I will definitely be making these again! Customizable Bread Bowl Breakfast Lindsay at Perfecting the Pairing Ingredients: · 8 crusty bread rolls · 2 Tb butter, melted · Salt and pepper · Assorted fillings* · 8 eggs Directions: Preheat your oven to 350 degrees F. Let your guests fill the roll with their favorite toppings*.

Oven-Fried Onion Rings Onion rings, anyone? And what about some oven-fried ones? Oh, you need to know some more about them to be able to decide. Alrighty, I’ll be glad to tell you. These onion rings are crunchy, flavorful and very delicious. So, what do you think now? Are you with me? If so, here’s the stairway to heaven…no, no… I meant – here’s the step-by-step recipe… This is what we need. 1. 2. 3. Whisk until a smooth batter is formed. 4. 5. Just like this. 6. 7. 8. Let the excess batter dribble off a little. 9. 10. Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches. 11. 12. I’ve used a lovely yogurt herb one. Crunchy around, soft and sweet in the middle. Enjoy, dear friends. Love, Petra (This recipe was adapted from notwithoutsalt.com.)

23 Amazing Ways To Eat A Baked Potato For Dinner Caramelized Kohlrabi Chips : eat in my kitchen After I stared at this stunning vegetable, a glowing purple kohlrabi, for about five minutes, I could see them right in front of my eyes: sweet, caramelized kohlrabi chips! Thin and sticky with crispy edges! Normally I buy green kohlrabi as that’s what I find at the market most of the time and to be honest, there isn’t really a difference in taste, but the deep colour, somewhere between red, blue and the faded green of the leaves makes me grab this one whenever I see it. As soon as it’s cut and sliced there isn’t much left of its outstanding beauty but that doesn’t matter, the taste makes up for it. Especially when the paper thin slices turn into chips which combine the hearty taste of cabbage with the bitter sweetness of caramel. Caramelized Kohlrabi Chips For a sweet nibble for 2 you need kohlrabi, peeled and thinly sliced with a cheese or vegetable slicer, 160g / 5.5 ounces butter 1 1/2 tablespoons sugar 1 tablespoon Like this: Like Loading...

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