This past week the east coast was hit with a blizzard. Which, naturally, is portrayed by the various forecasters, meteorologists and sundry other weather people as SNOWPOCOLYPSE!! BLIZZAGHEDDON!! SHOVELPALOOZA!! Stock in Charmin is sky high due to demand outpacing supply. Easterners are forced to buy FULL FAT milk, as shelves are emptied of their precious 1 and 2%! The only cereal left in the aisle is All Bran, because everyone knows natural disasters and MEGA STORMS mean Captain Crunch and Fruit Loops are allowed as a meal substitute.The. End. IS. NEAR!!!!!
Ok CNN and the rest, get a grip. Sure it’s entertaining as hell to see all those broadcast Chicken Littles work themselves into a lather as they get footage of a lone snowflake on mitten (yes, we know each is unique, we too learned that in second grade), and flail arms over computer generated storm track maps.But it’s just snow. Butt-loads in places perhaps, but still just snow. Frozen water. Something that will melt, eventually. Inconvenient? Yes. Messy? You betcha. And isn’t it fun to hunker down in a cozy home with snuggly people, and the treats everyone allows themselves when the frozen stuff pours from the sky. Even the authorities know this. Orders of “shelter in place” translate to ‘stay inside and drink’. Surely that’s what they meant. And if you weren’t one of the hungry hoards standing on line in the markets during pre-snow hours of non-stop TV doom, you knew the unexpected joys of creating meal plans out of what you had in your bunker.
I think Mother Nature throws these meteorological events at us just for this purpose. After all, just how many boxes of the ‘San Francisco Treat’ do you plan on collecting before you die? There’s no contest you know. Add some cheese, a little of that full fat milk instead of water, roll in breadcrumbs and you’ve got the best fried rice balls you can guiltily have without guilt. You know there’s no guilt in a snowstorm, right? It’s a barometric pressure thing. You want pancakes and french toast and eggs and bacon and sausage? Go right ahead. You’ve got to keep up your strength…there’s SNOW out there!
The basic food groups shift too. Again, barometric pressure. And there are more of them. There’s the chocolate group, the butter group (dip is included in this, and cheese, lots of cheese), the wine group (or whiskey, or both), the “carrier” group (pasta, bread, potatoes, chips), and peanut butter. And anything you can bake with eggs, butter, flour and sugar. Incidences of baking seem to increase at the thought of snowflakes. If you’ve got peanut butter you don’t even need the flour. Peanut butter cookies are as easy as sugar, eggs and the Skippy. Gluten free too…see, it’s HEALTH FOOD!
Of course, by dawn’s light and the plow’s third pass, the crisis has passed, CNN turns back to whatever else is going on, and things go back to a slushy slog, and longing for spring’s first buds. So embrace it while it lasts. The shovel can wait ’til tomorrow…
I love the opportunity to peruse the pantry and clear out. It’s a nice exercise in the Karin thought process. For example, why exactly do I have 4 cans of cannellini beans. I know why I had one, but apparently I kept thinking I needed more. Same goes for chickpeas. I really like hummus, but I’m one person. I don’t like it enough to warrant 3 cans of garbanzos worth. So with my wealth of beige legumes, and the Superbowl this weekend, I thought I’d try to come up with something that would purge these beauties from my pantry, in a snacky kind of way. Enter Garlicky Cannellini Bean Dip, and Roasted Spiced Chickpeas.
Roasted Spiced Chickpeas
Makes about 1 1/2 cups of chickpeas
This is a ridiculously simple recipe. Which is good, because the key to a snow day is not slaving over the stove, but rather lying around, eating, drinking, and generally saving up your strength to face the elements at some point. It’s also totally up to you what spices you add. Like curry instead of cumin? Go ahead. Want them a little sweet rather than savory? More cinnamon and a little pinch clove. Hotter? Have at it. You get the idea…
- 2 cans chickpeas, drained and rinsed
- 1 1/2-2TBSP olive oil
- 1-1 1/2 tsp salt, depending on taste (I used sea salt, which is a bigger flake, so if you use regular table salt, you may want to cut back a bit.)
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 – 1/2 tsp smoked hot paprika (or cayenne or whatever spicy mix you like)
Preheat over to 375F. Drain, rinse and dry the chickpeas. I put them on a paper towel lined sheet pan, then rub them with another paper towel. Some of the skins will probably come off, that’s fine. Just pick the skins out (they have a tendency to burn).
In a bowl, add the olive oil, salt, pepper and spices of choice. Whisk to combine. Toss in the now dry chickpeas and toss so they are all coated. Taste a chickpea and adjust seasoning if needed. Just don’t over salt. These shrivel up a little so a bit under salted is fine. You can always sprinkle a little more over at the end.
Pour out the seasoned chickpeas onto a foil-lined baking sheet, and arrange so they are all in one layer and spread out a bit. Roast for 40 minutes, shaking the pan a few times during roasting. Taste one and decide if you want them just crispy on the outside and creamy inside, or crunchy through. If you want crunchy, continue roasting for another 10-15 minutes, keeping an eye on them so they don’t burn.
Cool and serve. These are best the day you make them. Calories: approximately 125 per 1/4 cup.
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