How to make roasted chickpeas

 I recently ran across this article at https://getpocket.com/explore/item/how-to-make-crispy-roasted-chickpeas-in-the-oven?utm_source=pocket-newtab. Jane has made them before, and I think it's something I could maybe actually do sometime...

How To Make Crispy Roasted Chickpeas in the Oven

Yield: Serves 8, Makes about 2 cups

Ingredients

• 2 (15-ounce) cans chickpeas
  
• 2 tablespoons olive oil
  
• 1 to 1 1/2 teaspoons kosher salt
  
• 2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs
  

Instructions

1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.

2. Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

3. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

4. Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

5. Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

6. Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Using roasted chickpeas: Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup in place of croutons.

Emma Christensen is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.

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Genesis 1:29

Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.

How to make perfect, easy-to-peel hard-boiled eggs

Let me start off by saying I am no chef! I don't cook much at all - mostly because my wife loves to cook - and she is very good at it. However, I do eat a lot of eggs, and in an effort to lose some weight (cutting out carbs) I have been trying to find a better way of making hard-boiled eggs. I hate trying to peel them and getting eggshell all over my hands and tearing out big hunks of the white. I think I've finally found a better way!

I had actually never even attempted hard-boiled eggs until a week or so ago. Usually I just let my wife do it, or I went without. It's not that she didn't know what she was doing, but they were still difficult to peel. So I did a little internet research and tried several different methods. This one seems to work the best - regardless of whether you're using new eggs or old!

So, how did I make the perfect, easy-to-peel hard-boiled egg?

1. Use a medium-sized saucepan of water and add 1/4 tbsp of vinegar for every 4 cups water. Bring the water to a boil, then gently lower the eggs into the water. I used a pair of tongs but a strainer would be good too.
2. Once the eggs are in the water, lower the heat to a simmer. You don't want a full-blown boil but just a gentle raising of bubbles. Leave the eggs like this for 14 minutes.
3. When the eggs are finished (after the 14 minutes), place them in a separate bowl of ice water for 5 minutes (an ice bath).
4. After 5 minutes, the eggs are ready to peel. Tap them on the counter all over, and slide off the shells.
5. After peeling, store the eggs in a sealed container in the refrigerator. They can usually be stored for up to 5 days, and I recommend a sealed container to keep down the odor.

If I do say so myself, I was quite amazed at just how nice and easy this was. Not only are they easy to peel, but the yoke is nice and fluffy as well. Also, I always used to store the eggs with the peel still on, but it's much more convenient - and easy to peel - when the work is done up front. Afterward, when you want a snack, you simply open the refrigerator, grab an egg, and eat away!

I'm a little bit proud of myself. I hope it works for you as well as it has for me.

Egg and bean burrito

I've been making an egg and bean burrito for breakfast lately. I had been simply scrambling up some egg-beaters, but one day I wondered what it would be like if I added some beans to my eggs. Jane had mixed up a batch of assorted beans. Then I though, "Well, why not warm a tortilla shell and make it a burrito!?" I can't believe I actually thought of it all by myself. It tastes really good too.

So, I use those pre-measured cups of egg-beaters; dump it in my frying pan; add a few beans; and scramble it up. Then I heat the tortilla shell in the microwave for 10 seconds, dump the egg and bean combo into the shell, roll it up, and enjoy. It is very satisfying and a good way to boost my morning protein intake.