roasted garlic

i love garlic and when it is cold season, it is the best.  it is loaded with vitamin b6 and c.  i feel garlic has a bad rap for it's smell and, if you eat enough of it, you will smell like garlic.  i, personally, enjoy the scent and i think it tastes delish plus all the good it does the body health wise...all of the positive outweigh the smell factor for me.

it is so heavenly roasted...roasted garlic spreads on bread like butter. it can be paired with a nice cheese or eat it smeared on toasted french bread with a side of warm soup...which is the perfect meal when you are feeling a cold coming on.

ingredients/supplies:
-1 (or as many as you like) head(s) of garlic
-1 tablespoon of olive oil
-a pinch of kosher salt and pepper
-a knife, some foil, and an oven

-prepping/chopping:
-heat oven to 425
-chop the root end of the bulb off carefully as to leave as much of the garlic as you can in tact

-tear a piece of foil large enough to cover garlic and drizzle olive oil, salt, and pepper
-place garlic cut side down in the seasoning and create a pouch

cooking:
-place in the pouch on the middle rack of your oven and cook for about 35-45 minutes...you may have to check the garlic to make sure it is soft and buttery...if it is not...just rap it back up and cook it for another 15-20 mins.

i made this for a friend so i did not open the pouch when it was done cooking as i wanted it to stay intact so i don't have a photo of the final product, but i promise that it is sure to be roasted golden brown and so yummy!

enjoy!!

vegan coconut oatmeal cookies

i have been trying to limit dairy and eggs which can be tricky when baking.  all i wanted was to bake a successful vegan oatmeal cookie that actually tasted good...i tried many recipes that i found on the web and was super unimpressed so i decided to just go for it and improvise on the recipe found on the back of the lid of good ole quaker oats and i am pleased with the result...

ingredients/supplies:
-1/2 cup of coconut oil
-3/4 cup molasses
-1/4 cup brown sugar
-1/2 cup granulated sugar
-1 teaspoon vanilla
-1 1/2 cup oat flower (can use white flower or any flower you would like to try)
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-3 cups oats
-1 cup shredded coconut
-an oven, 2 mixing bowls: one small and one large, a whisk, a mixing spoon, 2 cookie sheets, 2 slitpats (if you have them-if not, just use the ungreased cookie sheet), a cooling rack

prepping/mixing:
-pre-heat oven to 350
-with the 2 mixing bowls, measure and mix the following in the small bowl: 1/2 cup of coconut oil, 3/4 cup molasses, 1/4 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon vanilla,  and the remaining ingredients excluding the coconut in the large bowl: 1 1/2 cup oat flower, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 3 cups oats.
-measure the coconut and set aside
-slowly mix the ingredients from the small bowl into the larger bowl
-once all the ingredients are combined, add the coconut

baking:
-make small cookie pancakes with the dough and place on the cookie sheets
-bake for about 8-10 mins or until golden brown and place on the cooling rack to cool

enjoy!!!

afternoon cheese

i love cheese...like really...it is a problem.  i am taking some time off from the dairy these days but i still serve it for people who are coming over...just with non-dairy options...

this time i chose to serve marcona almonds, figs with honey, and a berry salad with peaches added...

here is a little trick my cousin, yael, taught me...add the juice of 1 grapefruit to your berry salad...it is amazing!

enjoy!

roasted salsa

i am always on the hunt for a good salsa...it is something that is just part of being a texan...we love salsa, guacamole, and queso.  this salsa is fresh and easy and good served warm, fresh from the blender or cold the nest day...

ingredients/supplies:

-5 organic tomatoes
-3 jalapeno peppers
-2 serrano peppers
-2 onions
-1 bunch of organic cilantro
-1/2 teaspoon of white vinegar
-kosher salt to taste
-1 roasting pan, an oven, a knife, a cutting board, and a blender

prepping/chopping/roasting/blending/mixing:

prep:
-preheat the oven to the highest temperature (500 degrees)
-wash and dry tomatoes and peppers

chop:
-peel and slice the onions to even rounds
-chop cilantro and set aside (some people care for lots and some less so use as much as you like)

roast:
-place tomatoes, onions, and peppers on the roasting tray in a single layer and place in oven
-after about 15-20 minutes, check on them and if they are nice and roasted, flip them to roast both sides evenly

blend:
-place the roasted veggies in a blender with a few pinches of salt and blend until you reach your desired texture

mix:
-place blended veggies in a bowl and add a dash of white vinegar and salt to taste
-add in the chopped cilantro

enjoy!

spicy roasted chickpeas

we opted for pizza this past sunday night to accompany tv night instead of popcorn...it was, oh, so good but it got me thinking about what other fun treats i could make for tv or movie night...roasted chickpeas came to mind...

roasted chickpeas are perfect for snacking...they are crunchy and addictive...they are good with just salt and olive oil and can be made sweet...i chose to make this batch spicy...

i would double or triple this recipe if i were making it for 4 or more people to snack on as this recipe is perfect for 1-2 people...

ingredients/supplies:
-1 can of organic chickpeas
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder
-1/4 teaspoon ancho chili pepper
-1/4 teaspoon cayenne pepper
-1/2 teaspoon salt
-2 teaspoons of extra virgin olive oil
-a can opener, colander, a cookie sheet, a clean kitchen towel or paper towels, and an oven

prepping/mixing/cooking:

prep:
-pre-heat the oven to 425 degrees and place the oven wrack in the 2nd highest cooking position
-open, drain, and rinse the chickpeas with water
-pat the chickpeas dry with a clean towel or paper towel

mix:
-in a small bowl, mix the dry seasoning: 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon ancho chili pepper, 1/4 teaspoon cayenne pepper, and /2 teaspoon salt
-place the chickpeas on a cookie sheet
-drizzle the 2 teaspoons of extra virgin olive oil over the chickpeas and gently shake the pan back and forth to coat the chickpeas evenly
-sprinkle the dry seasoning over the chickpeas and gently shake the pan back and forth to coat the chickpeas evenly

cook:
-place the chickpeas in the oven and cook for about 40 mins...check on the chickpeas about every 15 mins to give the cookie sheet a quick shake to insure that the chickpeas roast evenly...you may need 5 mins more or less on the cook time depending on your oven so keep a close eye on them after they have been cooking for about 35 mins.

enjoy!

kale chips

i love french fries, salt and vinegar potato chips, popcorn...you get the idea.  i had to find some healthy way to satisfy these unhealthy loves of mine.  my friend travis suggested that i try making kale chips...thank god for friends and their suggestions because these are a perfect solution to my savory, salty, crunchy urges...

ingredients/supplies:
-1 bunch of organic kale
-2 tablespoons of extra virgin olive oil
-1 tablespoon of red wine vinegar
-1/4 teaspoon of garlic powder
-1/4 teaspoon of onion powder
-1 teaspoon of crushed red pepper
-1/4 teaspoon of kosher salt
-2 cookie sheets, a cutting board, a knife, a whisk, and a mixing bowl

prepping/chopping/mixing/cooking:

prepping:
-pre-heat oven to 200 degrees and place oven racks in the highest 2 positions
-wash and dry the kale
-measure the olive oil, vinegar, onion powder, garlic powder, red pepper, and salt and place in a large mixing bowl

chopping:
-chop kale into 1-2 inch slices discarding the non-leafy stem (no need to destem the kale this time)

mixing:
-whisk the olive oil, vinegar, onion powder, garlic powder, red pepper, and salt in a large mixing bowl (you may want to salt to taste here but you can always add salt at the end)
-lightly toss the kale in the dressing (you want a light coat - there will be and should be dressing left in the bowl after you toss the kale)

cooking:
-place kale on the cookie sheets in a single layer
-place cookie sheets in the pre-heated oven on the highest levels for about 40-50 mins or until the kale is potato chip crispy
-check on the kale after about 35 mins and see if you need to swap the tray positions as the highest level will cook a bit faster

i added a pinch of fleur de sel after the chips were cooked before i served them....

if you don't care for vinegar...mix it up and add your own favorite chip flavoring.  you could simply dress the kale with salt and olive oil...maybe add some parmeasan...

cooking the kale at this low temp is great for keeping more of the nutritional integrity of the kale so even though this recipe may take a bit longer than most other kale chip recipes that suggest a hotter oven temp...you will end up with a less likely to burn and healthier chip...

enjoy!