Paprika Roasted Chickpeas

October 11, 2010 by
Yes, I love roasting.  If you’ve been reading my blog, you’ve probably guessed as much.  I also LOVE paprika.  Especially smoked paprika.  If you can’t find smoked paprika, look for a darker color, that usually means it will have a deeper, smokier flavor.  I pressure cook beans and keep them in 1 1/2 cup baggies in the freezer (that’s about equal to a can).  These are so divine.  Slightly crunchy from the roasting, with a smoky paprika flavor and a hint of saltiness.  They would make a great appetizer, or maybe even made into hummus.  But just throw them in a bowl and watch them dissapear. I bet they will!
PAPRIKA ROASTED CHICKPEAS
Recipe by My Stained Apron
1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked from dried beans)
2 tsp olive oil
1 tsp paprika (I prefer smoked)
1/2 tsp kosher salt
Toss all together, mixing well.
Spread out on a baking sheet and roast at 400 degrees for about 30 minutes.
Filed Under: Appetizers / Dips / Snacks

Onion Dip

September 6, 2010 by
We love to occasionally have a family movie or game night (this can be quite interesting with 2 young kids, one having autism as well) but having some fun dips and snacks can make it more successful, that’s for sure.
I don’t know what it is about dips but my girls think it is the most fun to ever be had!  This is easy enough you can have your kids help make it, especially since there is no cooking involved.  (And I forgot to mention my husband goes nuts for this stuff as well!)
ONION DIP
Recipe by My Stained Apron
2 T dried onions
1 1/2 tsp dried thyme
1/2 tsp celery salt
1/2 cup mayonnaise
1/2 cup sour cream
Mix everything together.  Chill in the refrigerator for at least a couple of hours for best flavor.
Serve with pretzels or chips or your favorite dippers.
Filed Under: Appetizers / Dips / Snacks

Roasted Garlic Butter

August 11, 2010 by
I’m apologizing in advance.  But I do have to say this- you have been warned.  While this may be a little addictive, you should plan on making this when you aren’t alone so you’ll be forced to share.  You probably have figured out by now that I really LOVE garlic.  I’m always adding it to recipes and finding new uses for it.  I love to buy a big bag of garlic and roast it, then freeze it in pouches to have on hand for easy appetizers or to add in to recipes.  Now, enough talking, go make it!
ROASTED GARLIC BUTTER
Recipe by My Stained Apron
1/2 cup unsalted butter
1/2 cup roasted garlic, mashed
1/2 cup grated parmesan cheese
1/2 cup fresh parsley, chopped
salt and pepper to taste
Mix everything together, serve with sliced baguettes.
Filed Under: Appetizers / Dips / Snacks

Deviled Eggs

March 29, 2010 by
This is how my mom ALWAYS made deviled eggs, and I have to say it’s the only way I like them. But if you like them with mustard, feel free to add some. (Just don’t tell me you did) : )  And some people like to make the filling super smooth and pipe it in the eggs, but I think this way is texturally better and looks better to me.
For the easiest to peel eggs, an Instant Pot is life changing! My recipe can be found here.
DEVILED EGGS
Makes 12
6 eggs
6 T mayonnaise
1 1/2 tsp sugar
dash salt and pepper, to taste
paprika, if desired
Put eggs in a pot, single layer.
Cover with cold water by about an inch and bring to a boil.
As soon as water boils, cover pot and turn heat off.
Leave for 12 minutes, then rinse with cold water to stop cooking.
Roll eggs gently on counter, and peel. (It’s easiest if you start peeling where the air pocket is)
Rinse eggs and chill.
Cut eggs in half lengthwise, and put yolks in a bowl.  Mash with a fork.
Add mayo, sugar, salt, and pepper.
Use a spoon (or small scooper) to fill eggs.  Chill in fridge until ready to serve.
Sprinkle with paprika and serve .
Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Pita Chips & 4 Way Hummus

February 26, 2010 by
This is a great pantry dish, and versatile has never been a better word.
I use dried garbanzo beans (also known as chickpeas) because they are so much cheaper than the canned variety and I don’t care for the sludge canned beans come with.
(For every cup of dried beans, add 3 cups of water, soak overnight or for about 6 hours, boil gently until tender, about 1-2 hours)
Cook up a big batch, and freeze in ziplocks in the quantity needed for your favorite recipes. This hummus can be easily doubled or tripled for a party, or you can do some of each since it’s so cheap and simple!
PITA CHIPS
Pita bread
Olive oil
Salt and Pepper
Cut pita bread in half, opening it up.
Cut each circle into 8 wedges, like a pizza.
Lay out on a cookie sheet in a single layer.
Drizzle with olive oil.
Sprinkle with salt & pepper.
(you could get creative with the seasonings if you want here.)
Bake at 350 degrees for 8-10 minutes, until golden and crisp.
4 WAY HUMMUS
Base:
1 cup garbanzo beans
2 T sesame seeds
2 T sour cream
3 T olive oil
2 T lemon juice
salt and pepper, to taste
Combine all in food processor until well blended.
CILANTRO HUMMUS:
Make base, then add 1/2 cup fresh cilantro leaves and pulse briefly.
ROASTED GARLIC HUMMUS:
Make base as directed, but add 1/4 cup roasted garlic
TOASTED SESAME HUMMUS:
Make base as directed, but top with 2 T toasted sesame seeds*
(you could also toast the seeds in the base.)
*To toast sesame seeds, put in dry skillet over med high heat and stir occasionally, until golden and fragrant.
ROASTED RED PEPPER HUMMUS:
Make base as directed, but add in one roasted red bell pepper.
(This one will be slightly thinner consistency than the others, so if you want you could add more beans or omit the oil.)
Filed Under: Appetizers / Dips / Snacks

Salsa

January 4, 2010 by

My salsa is easy and quick. We don’t like it spicy, but if you do, just add some jalapenos.

SALSA
8 Roma tomatoes, chopped
1/2 to 1 whole white onion, chopped (depending on preference)
4 cloves garlic, minced
Dash lemon or lime juice
salt & pepper to taste
1 bunch cilantro, chopped

Mix all together. This is actually called Pico de Gallo. Now, this is good for lots of things. But my hubby likes his salsa less chunky. So I go to it with my stick blender and make what I call Salsa Soup : )

Filed Under: Appetizers / Dips / Snacks, Mexican

Dill Dip

January 3, 2010 by

I told you, I totally love dill weed. And you will too after you try this!

DILL DIP

1/2 cup mayo (light is fine)
1/2 cup sour cream (I like light Tillamook brand)
1 T dried dill weed
1 tsp garlic powder
1 tsp onion powder
1/4 tsp celery salt

Mix all together. Chill for at least an hour for best flavor. This is also good made with all sour cream instead of half mayo.  Great with pretzel sticks and veggies.

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Filed Under: Appetizers / Dips / Snacks