Arugula, Beet, and Blood Orange Salad


So the Super Bowl was yesterday and blah blah blah. I may offend many of my fellow Americans when I say this, but what the hell is with everyone and football? Grown men darting around in Spanx, fighting to the death over a charmingly-named “pig skin”, bashing heads like they’re auditioning for Braveheart? Um, hello?

Can you tell I never played sports?
Continue reading “Arugula, Beet, and Blood Orange Salad” »

Peanut Sauce Noodles


January comes around and it’s inevitable: I am a whale. I float around, not fitting into jeans, eating everything in sight. I sing my sad, sad song to mourn the end of another holiday season. I stock my fridge with veggie platters, pat myself on the back, and snarf peppermint Oreos when no one is looking. My yoga pants tore the other day and I almost cried at the thought of wearing non spandex material. My motto: if it doesn’t have an elastic waistband, I burn it in a fit of rage.
Continue reading “Peanut Sauce Noodles” »

Crunchy, Crispy Chick Peas

This is a fantastically tasty, addictive, and healthy snack to have in your back pocket. I ate one can’s worth for dinner a few weeks ago and, although I was stuffed, I didn’t feel the least bit bad about it.

photo 1

The key to getting the beans to crisp is to dry them thoroughly before tossing them in the oil-spice mixture. If they are moist then they will not brown and you’ll have a bit of a soggy mess to deal with.

I like them with the below mix of spices, but you can mix it up and go with just garlic-rosemary, maple-cayenne, dill-dry mustard, etc.

Crunchy Chick Peas

borrowed from Menu Musings

1 15-oz can chick peas, rinsed, drained, and dried
2 T olive oil
1T minced garlic or 1/2 t garlic powder
1/4 t red pepper flakes
1/4 t salt (because canned beans are usually salted, be careful with how much you add in)
1/4 t pepper
1/2 t Italian seasonings
1 t chopped fresh rosemary
Grated Parmesan cheese (optional)

Heat your oven to 425 degrees. In a bowl, mix the oil and all of the seasonings except for the rosemary. Add the chick peas and turn to coat them thoroughly. Spread onto a baking sheet and bake for 15 minutes. Shake them up a bit and bake for another 10 minutes, or until sizzling and crispy. Take them out and toss with the rosemary and, if you like, some grated Parmesan cheese.

They will be very hot, so try to resist. I know– it’s very difficult. I burned my mouth because I have the patience of an angry rhino.

photo 2-1