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- Nov 9, 2015
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Oh I just thought of this one as I am going to make it today....
Take some precooked garbanzo beans (In the our freezer we always have a bag of them some where... better for burns than an ice pack...) If the beans are in a can, wash them and remove the slime. (Or keep the slime, chill it and use it to make macarons... look that up if you have some time.) (edit: the slime is called aquafaba.)
Place them (single layer) into a lipped sheet pan. Toss with oil, salt, and some garlic. Bake at 350-425. Once they turn brown and are crunchy they are done. Let it cool. I LOVE to eat them straight up, but you can add more before or after they are cooked. Its so straight forward anyone can enjoy a protein packed snack. Great for post workout calorie light snacks... (In case you decide to go eat @mwsapphire 's cake recipe... this may be important. I have to try the cake recipe out this week and surprise the family with a mid-week desert!)
Oh, for more great recipes look at 'NY Times Food' section, they have an email that they send out multiple times a week full of great ideas! They not only give you recipes, but also teach you cooking theory though the year with some great tips. (What makes a French soup base vs an Italian or Spanish? What about breads?... How do you pair foods so that they make great combos... Pro tip: Meat is always paired with an acid. i.e. Grilled chicken with a light salad... But what do you do with a breaded meat without making a slaw?... How do you know what foods go with what season? How do you cook in season for lowest prices, yet not eat the same stuff a million times? ... Yeah there is a TON of great info. Check it out!)
Take some precooked garbanzo beans (In the our freezer we always have a bag of them some where... better for burns than an ice pack...) If the beans are in a can, wash them and remove the slime. (Or keep the slime, chill it and use it to make macarons... look that up if you have some time.) (edit: the slime is called aquafaba.)
Place them (single layer) into a lipped sheet pan. Toss with oil, salt, and some garlic. Bake at 350-425. Once they turn brown and are crunchy they are done. Let it cool. I LOVE to eat them straight up, but you can add more before or after they are cooked. Its so straight forward anyone can enjoy a protein packed snack. Great for post workout calorie light snacks... (In case you decide to go eat @mwsapphire 's cake recipe... this may be important. I have to try the cake recipe out this week and surprise the family with a mid-week desert!)
Oh, for more great recipes look at 'NY Times Food' section, they have an email that they send out multiple times a week full of great ideas! They not only give you recipes, but also teach you cooking theory though the year with some great tips. (What makes a French soup base vs an Italian or Spanish? What about breads?... How do you pair foods so that they make great combos... Pro tip: Meat is always paired with an acid. i.e. Grilled chicken with a light salad... But what do you do with a breaded meat without making a slaw?... How do you know what foods go with what season? How do you cook in season for lowest prices, yet not eat the same stuff a million times? ... Yeah there is a TON of great info. Check it out!)
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