Ergpost: ATCO Blue Flame Kitchen: Easy, healthy snacks

Author of the article:

ATCO Blue Flame Kitchen

Baked Yam Wedges for ATCO Blue Flame Kitchen for October 20, 2021; image supplied by ATCO Blue Flame Kitchen Photo by Supplied by ATCO Blue Flame Kitchen /jpg

After days of feasting on Thanksgiving dinner(s) and leftovers, many of us are craving some lighter, simpler fare. Here are some easy, tasty snacks to nosh on:

Roasted chickpeas are a lower-fat, higher-protein alternative to nuts. Our house-made Dill Pickle Seasoning is the star in our Dill Pickle Roasted Chickpeas, a crunchy snack with a touch of tang. This seasoning can be easily scaled up and is perfect to have on hand for sprinkling on popcorn or stirred into plain yogurt for an easy dip.

Lightly spiced with cinnamon and coriander and dotted with cranberries and pecans, our Hearty Apple and Carrot Muffins are a delicious and nutritious fall treat, perfect for a quick on-the-go breakfast or a lunchbox sweet.

Our Baked Yam Wedges are great as a snack on their own or enjoyed as a side dish. Feel free to experiment with your favourite spices — don’t forget the ketchup!

DILL PICKLE ROASTED CHICKPEAS

4 cans (19 oz/540 mL each) chickpeas, rinsed and drained

3 tbsp canola oil or grapeseed oil

3 tbsp fresh lime juice

4 tsp grated lime peel

2 tbsp Dill Pickle Seasoning

Preheat oven to 400°F.

Spread chickpeas in a single layer in two large rimmed baking sheets. Bake for 40 minutes, stirring chickpeas and switching pan position after 20 minutes.

Combine oil, lime juice and lime peel in a large heatproof bowl. Transfer hot chickpeas to oil mixture and toss to coat. Spread chickpea mixture in a single layer in same pans. Continue baking for 15 minutes. Turn oven off.

Transfer hot chickpeas to same heatproof bowl. Add Dill Pickle Seasoning and toss to coat. Spread chickpea mixture in a single layer in same pans. Return pans to turned-off oven. Let chickpeas stand in oven with door closed for 1 hour or until crunchy.

Cool completely in pans on racks. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.

Yield: Makes 4 cups

DILL PICKLE SEASONING

1 tbsp kosher salt

1 tbsp coriander seed

1/4 tsp mustard seed

1/4 tsp dill weed

1/4 tsp garlic powder

1/4 tsp onion powder

Yield: Makes about 3 tbsp.

Grind salt, coriander seed, mustard seed and dill in a coffee grinder until blended. Add garlic powder and onion powder; grind, using an on/off motion, to combine.

HEARTY APPLE AND CARROT MUFFINS

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp ground coriander

1/4 tsp salt

1/3 cup honey

1/4 cup canola oil

2 large eggs

1 tsp vanilla

1 cup shredded apple

1/2 cup shredded carrot

1/2 cup chopped fresh or frozen cranberries

1/2 cup chopped pecans or walnuts

Preheat oven to 400°F.

Combine flour, whole wheat flour, baking powder, baking soda, cinnamon, coriander and salt in a bowl. Whisk together honey, oil, eggs and vanilla until blended. Add honey mixture to flour mixture and stir just until combined. Fold in apple, carrot, cranberries and pecans.

Spoon batter into paper-lined muffin cups, filling cups three-quarters full. Bake until a cake tester inserted in centres comes out clean, about 15 to 20 minutes.

Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. May be frozen for up to 1 month.

Yield: Makes 12

BAKED YAM WEDGES

4 small yams, peeled

2 tbsp canola oil

1 tsp paprika

1/2 tsp salt

1/2 tsp cayenne pepper

Preheat oven to 400°F.

Cut each yam into finger-size pieces. There should be about 6 cups. Combine oil, paprika, salt and cayenne pepper in a heavy plastic bag. Add yams and squeeze bag to coat yams with seasoning mixture. Remove yams from bag and place in a single layer on a greased rimmed baking sheet.

Bake, stirring occasionally, until yams are browned and crisp, about 40 to 45 minutes.

Yield: Serves 4

For tips on cooking, food safety or household matters, email bfkanswerline@atco.com or chat with us live online at ATCOBlueFlameKitchen.com.

Adblock test (Why?)

ATCO Blue Flame Kitchen: Easy, healthy snacks - Calgary Herald
Read More

Ergpost

Rechercher dans ce blog

Wednesday, October 20, 2021