Spicy Nuts

Nothing hits the spot like a some spicy, salty nuts.  They are just the right thing for a Super Bowl party, even if the Atlanta Falcons and San Francisco 49ers are NOT in the Super Bowl (insert heavy sigh here).  Regardless of sporting events these are a lovely snack, low in sodium and high in delicious nuts. 

These spicy nuts can also be added to salads for an extra crunch.  I used an assortment of nuts, but you can use whatever kind of nuts your heart desires. 

The Ingredients

2 cups mixed nuts

2 tablespoons oil

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon chipotle powder

1/8 teaspoon cumin

1/8 teaspoon salt

The Tools

a small saucepan

a small bowl

a foil covered baking sheet

The Prep

Preheat the oven to 300°

The Cooking

Warm the oil in a small saucepan over medium heat

Add the spices and cook until fragrant, about 30 seconds

Pour the flavored oil over the nuts

and stir to mix

Pour the nuts onto the prepared baking sheet and bake for 12 minutes

Yum!

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Homemade Popping Corn

A couple of months ago I purchased a new microwave popcorn that was offered at Trader Joe's.  Long story short, don't trust the instructions on the box of microwave popcorn that they sell at Trader Joe's.  It will result in very burnt popcorn and a permanently stained microwave.  As a result of this experience I decided to stop using microwave popcorn and try my hand at popping it on the stove. 

2 tablespoons olive oil
1/2 cup popcorn kernels
salt as desired

1. Warm the oil in a large heavy dutch oven or stock pot (one that comes with a lid) and add about three popcorn kernels.  When those have popped, add the rest of the popcorn kernels, salt if using and place the lid firmly on the top of the pot.  Holding firmly to the lid, shake the pot gently on the stove as the remaining popcorn kernels pop.  In five minutes most of the kernels should be popped. 
2. Turn the popped corn out into a large bowl and enjoy!

Kale Chips

This has got to be one of the worst photos I have ever taken.  I was either drunk or very excited to eat these chips.  Let's assume the later. 

1 pound kale, washed, dried, spines removed and torn into bite size pieces
Olive Oil cooking spray
Garlic Salt to taste

1. Preheat the oven to 350 degrees and cover two cookie sheets with aluminum foil.  Spray an even layer of cooking spray on each cookie sheet to avoid sticking. 
2. Place the dry kale in a single layer on the cookie sheets.  Spray liberally with the cooking spray and sprinkle with the garlic salt. 
3. Bake for 10-12 minutes rotating pans once half way through.  Serve immediately and enjoy!

Spicy Ranch Hummus

This recipe was created for Foodbuzz Family Bites, sponsored by Hidden Valley Ranch. This is a fun take on classic hummus. In place of tahinni I used the buttermilk flavored Hidden Valley Ranch Dressing Mix and sour cream. This hummus was a hit with the entire family and was the perfect conduit for some fresh veggies on Super Bowl Sunday.

2 cans chickpeas, drained and rinsed (reserve the liquid from one can of beans)

3 tablespoons light sour cream

2 tablespoons fresh lemon juice

1/4 teaspoon cayenne pepper

1 package Hidden Valley Ranch Buttermilk Recipe Salad Dressing Mix

1. Combine the above ingredients in a blender or food processor. Slowly add the reserved liquid from the beans into the blender until the desired consistency is reached.
2. Serve with fresh veggies, snack crackers or pita chips.

Parmesan Peppercorn Ranch Popcorn

I created this recipe for the Foodbuzz Family Bites, sponsored by Hidden Valley Ranch. This recipe is just right for any family gathering. The tang of the ranch makes it perfect for kids and the bite of the peppercorn is sure to appeal the parents in the crowd. Enjoy!

1 regular sized bag of microwave popcorn, popped
1/4 cup unsalted butter
1/4 cup grated Parmesan cheese
1-2 teaspoons freshly cracked black peppercorns
2 tablespoons Hidden Valley Ranch Original Ranch Dressing Mix

1. Preheat the oven to 350°. Pop the popcorn in the microwave according to package instructions and remove any unpopped kernels before proceeding. Pour the popcorn into a large bowl and set aside
2. In a small saucepan, melt over medium heat the butter. Add the Parmesan cheese, the peppercorns and the Hidden Valley Ranch Original Ranch Dressing Mix. Stir until well combined and then pour over the popcorn. Mix until completely combined.
3. Place the coated popcorn into a 9x13 in baking dish and bake for 10 minutes.
4. Serve and enjoy!

Roasted Pumpkin Seeds

I probably should have posted them a little closer to Halloween, but I suppose some you might be making pumpkin pies from real pumpkins this year. Or you can also roast the seeds from other large squashes, like the spaghetti squash. I soak and boil my seeds first so that the outer shell is easier to eat and therefore there is no need to shell these bad boys. Just eat them up!

Seeds from a pumpkin (mine yielded about 1 cup of seeds)
water
table salt
olive oil
sea salt

1. Remove the innards from your pumpkin (in my house this job is done by the pumpkin carvers~ husband and children). Separate the seeds from the stingy fleshy bits of the pumpkin and soak the seeds over night in cool water. Drain the seeds and place them a sauce pan with 2 cups of water for each 1/2 cup of seeds. To this add 1/2 teaspoon of salt for each cup of water used. Bring the seeds to a boil, reduce heat slightly and allow to boil gently for 10 minutes.
2. Preheat the oven to 350 degrees. Drain the seeds, and place them on a foil lined cookie sheet. Lightly toss the seeds with 1 teaspoon of olive oil for each 1/2 cup of seeds used. Also add sea salt to taste. Bake seeds for 10 to 20 minutes or until golden brown.

Tortilla Strips

The strips above are featured on soup which will be appearing next week on the blog, but they can also be served on chile or on a variety of salads. I have always purchased tortilla strips already made at the grocery store, but this time I decided to make my own using yellow corn flour tortillas.

4 small taco size yellow corn tortillas
olive oil cooking spray
sea salt

1. Preheat the oven to 400° and cover a baking sheet with aluminum foil. Cut the tortillas first in half and then into strips. Place them in a single layer on the baking sheet and spray them evenly with an olive oil cooking spray. Then sprinkle the strips with sea salt.
2. Bake for 5-10 minutes or until golden brown.

Serves about 8, 4-5 strips: 28 calories, 0 grams of fat, 1 gram of fiber

Fava Bean: Boiled Peanut Style

Okay, they are not peanuts at all. They are fava beans. A friend of mine belongs to a produce delivery service and she as uncertain what to do with these beans. I offered to take them off her hands and I quickly became aware that I had no idea what to do with them either. The only thing I could think of was census taker and a nice dry Chianti. Fortunately for all involved I could not find any census takers in my neighborhood.


Instead I decided to simply blanch them in salt water in the hopes that they would taste something like edamame. Well, I lost track to time when they were in the boiling salt water and in the end I had something that reminded me very strongly of boiled peanuts. Now, those those not initiated boiled peanuts are green peanuts, boiled in very salty water and sold at roadside stands. They are usually cooked in large barrels and ladled out with old hole punch metal coffee can fastened to a stick. Trust me, they taste great.



about 2 pounds to beans, shelled
2 quarts of water
enough salt to make the water very salty (like seawater)
ice and water

1. Bring the the 2 quarts of water to a boil in a saucepan, add the salt and allow to boil for a few minutes. Add the fava beans and allow to boil for about 5 minutes or until they are tender.
2. Promptly remove them to a boil filled with ice and water. This stops the cooking process immediately.
   

Oven Fried French Fries

This recipe was originally from The America's Test Kitchen Family Cookbook.

3 large russet potatoes (10 ounces each) peeled and cut lengthwise into 10 to 12 evenly sized wedges
5 tablespoons vegetable oil
salt and pepper

1. Adjust oven rack to the lowest position(very important step which I forgot to do hence overly browned fries above) and heat the oven to 475°. Place the potatoes in a large bowl or you kitchen sink and cover with hot tap water. Allow to soak for 10 minutes for a nice gentle blanch. While the potatoes are soaking, coat a heavy duty baking dish with 4 tablespoons of oil. Sprinkle the oil with 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
2. Drain the potatoes, spread them out over paper towels and dry them thoroughly. Toss the potatoes with the remaining 1 tablespoon of oil and arrange in a single layer on the baking dish. Over tightly with foil and bake for 5 minutes.
3. Remove the foil and continue to bake until the sides of the potatoes touching the pan are crusty and golden, about 15 to 20 minutes, rotating the baking dish after 10 minutes.
4. Using a metal spatula, flip the wedges over, keeping them in a single layer and continue baking for 10 to 15 minutes or until the fries are golden brown. Rotate the pan half way through to ensure that they brown evenly.
5. Salt and pepper to taste. Enjoy!
   

White Chocolate Popcorn

I got this recipe from another mom in my local mother club. Thanks to Jenny D for sharing. This recipe is so delicious and so very easy to make.

1 bag of white chocolate chips
2 bags of popped microwave popcorn

1. Melt the white chocolate chips according to the package instructions.
2. Go through the popped pop corn and remove any of the un-popped kernels.
3. Mix half of the melted chips with half of your popcorn until it is well incorporated. Repeat with the remaining melted chips and popcorn. Combine the two together and mix to ensure that everything is well incorporated.
4. Chill in the frig or in a cold room until the white chocolate is solid again.
5. Serve and enjoy!
   

Nacho Popcorn

This recipe is adapted from a recipe found on allrecipes.com

10 cups popped pop corn
1/4 cup unsalted butter
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes
1/3 cup Parmesan cheese

1. Set aside popcorn in a large bowl, preferable a bowl with a lid
2. Mix together the spices and 1/3 cup of parmesan cheese.
3. Melt the 1/4 cup of butter on the stove in a small sauce pan. Once melted, add the spice/cheese mixture. Stir until well mixed.
4. Pour spice/sauce mixture over popcorn and mix well (if you are have a large covered bowl and simply shake until popcorn is well coated).

Pizza Popcorn

Okay, this is one of my favorite things to make for groups settings in which you have to bring a food to share.
1 regular sized bag of popped 94% fat free microwave popcorn
4 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/8 teaspoon salt

1. Preheat oven to 350 degrees. Place the popcorn into an ungreased 9x13 in baking dish.
2. Melt the butter over medium heat in a small saucepan, add the remaining ingredients
3. Pour the butter mixture over the popcorn and mix well.
4. Cook popcorn in oven for 10-15 minutes.

You friends will love this and your house will smell like pizza for hours. I originally found this recipe on All Recipes.com, but I have decreased the butter and salt a good bit. If desired you can also make this recipe with olive oil or a combo of both butter and olive oil.