Hello, Tuesday!!! I have never been one to get caught up in the days of the week. I try to find gratitude for being given another day to wake up and sing God’s praises. Don’t get me wrong, I do love a Saturday Sleep in. Enough about the days of the week. Let’s get back to this Journey of Healthier. I can assure you that change is NOT easy.
I have learned several things over the last 10 days. One, I am not alone in this journey. It is a journey that many are on, trying to be on, or wish they were on. Many have reached out to me and offered encouragement, advice, recipes, and hope. Two, change is an 6 letter word that is kicking my butt. Three, healthy cooking is not for the unprepared nor is it cheap to eat healthier. Where are the coupons for quinoa, fruits, and vegetables????
I did some cooking this past weekend. I thought I’d share with you. First, I roasted some chickpeas. The first batch I did was 2 cans of Chickpeas. I drained them and gave them a rinse. Poured them out onto paper towels to dry them a little more. When you take another paper towel and rub the tops of them, sometimes the skins will come off. Simply pick them out. I poured them into a bowl and added 2 Tablespoons of Olive Oil and kosher salt. (I failed to measure out that one) I’d say about 1 Tablespoon. I also used some of the Just My Spices, Spicy Garlic. Mixed them up and then poured them out onto my barstone. They hopped into a 400-degree oven. The recipe that I based mine on called for 25 minutes. But when cooking on a stone, it does take longer. No one likes a mushy chickpea that is supposed to be crispy! So I added 10 more minutes. Tator my taste tester reluctantly tried them. He was not a fan. I tried them, I too am not a fan. I don’t like the texture. Colton tried them and SUCCESS. He liked them. **Note if you are going to do them on a metal pan…check them out sooner rather than later. A metal pan will go from not done to done in 2.2 seconds.
After Colton gave me the thumbs up on these, I decided to try a different style. A friend had mentioned that she used dry Ranch seasoning. Here’s what I learned. Ask said friend, how exactly she does it. I added olive oil and then ranch (dry mix), mixed them up, and onto the cooking pan, it went. The ranch caused them to stick. I am assuming it is some of the crap ingredients that is in the ranch dressing package. I had to get a spatula and loosen them. The method above, I was able to just give the pan a shake. These also needed a little more time to cook. I’d say a total of 40-45 minutes.
I learned another lesson here. I baked the ranch ones at 10 pm. Of course, after they were done cooking they were too hot to put in a baggie. So Tator suggested that I leave them in the oven overnight. So I did. The next morning I scooped them up and put them in a baggie.
When Colton got home from school yesterday I was very excited for him to try them. He eagerly fueled my excitement, until he popped one in his mouth and chomped down and it was not crispy it was mushy. Note to self, do not leave in oven overnight. So I put a piece of parchment paper on my pan (to help with the sticking) and heated up the oven to 400 and 10 more minutes in the Oven of Lovin’. I let them cool. Then I may or may not have had to BEG Colton to try one. He was skeptical, to say the least. But after a LOT of prodding, he agreed to test one, and they were crispy. SCORE!!! He liked them too!
I think I will try to do some reading and create a dry “ranch” mix myself. Knowing what the ingredients are in your food is a big factor. If I can’t pronounce it why should I(we) ingest it? I also think using my “taco” seasoning mix would be a good flavor too.
Bare with me folks, the healthy eating train is just getting going. I feel like I am at least on the tracks. I have a destination, but there’s a lot of work to do be done between stops.
Next on the blog post list will be “Egg Muffins”, Zucchini Lasagna(I learned a lesson here), and Blender Muffins. Not all in one post. Y’all would shoot me because it would be sooooooooooo long. Which would you like to hear about first?
So for now from the Ponderosa Kitchen to yours,
Elizabeth, Queen of the Ponderosa