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Tag Archives | Chick Peas

‘Bean Counter’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Case for beans

Although not an accountant by profession, I am a bean counter. I maintain a mixed variety case of beans in my pantry at all times; kidneys, cannellinis, garbanzos, pintos, blacks and great white northerns. Add to those, sacked dry varieties mostly in one or two pounder bags. If my place was a little more spacious I’d have even more types hanging around, like black-eyeds, limas, pinks and cranberries.

Beans are loaded with protein, vitamin B, potassium and fiber. They’re a good food source for vegetarian and vegan preferences. They absorb a myriad of flavors. Textures range from whole to partially smashed to creamy purees.

So many ways to love these little bobbles; in savory soups like Italian White Bean and Ham Soup, hearty stews like Brunswick Stew, healthy salads like Taco Salad with Tomatillo Sauce and creamy dips Hummus and Cannellini Hummus. Beans grace tables around the world, often daily and commonly complemented with rice. Taking the international lead, I’m enjoying varied seasonings, spices, vegetables and herbs, increasingly serving more beans and sharing more bean recipes.

Here’s a globe-hopping selection of bean dishes: Mexico – Frijoles Refritos, Frijoles Charros and Frijoles Negros, Brazil – Feijoada and Feijao Com Leite de Coco, Chile – Porotos Granados, Colombia – Frijoles Rojas, Peru – Tacu-Tacu, Venezuela – Arepa de Pabellon, France – Cassoulet, Italy – Minestrone and Tuscan Ribollita, Spain – Fabada and White Bean Tapas, Greece – Gigantes, Egypt – Fuul Medames, India – Rajma and Rajma Chawal, Cuba – Arroz con Frijoles Negros, Puerto Rico – Habichuelas, USA – Succotash, Boston Baked Beans, Louisiana Red Beans and Rice, Bean and Bacon Soup.

For my series I choose a red, white and black trio of dishes. More about beans here, here and here.


Red Beans with AndouilleSunday, March 16, 2014 – Easy, quick dish Red Bean Bobbles has smoky sausage with cumin and thyme. It’s served over rice and garnished with fresh scallions.




Navy Beans and BaconMonday, March 17, 2014 – Scratch Navy Beans and Bacon starts with dry baby white navy’s and slow simmers with bacon. It’s stewed with essential tomatoes and seasonings for full on bean and bacon goodness.




Black Bean SalmonTuesday, March 18, 2014 – This Black Bean Salmon dish could be served as a side with all kinds of south of the border dishes but it’s especially perfect with marinated grilled salmon. Healthy without sacrificing an iota of delicious flavor. It’s all the way, fine restaurant quality.
Cook with Sauces
‘Bean Counter’ Series
Written by
Photographs and Styling by Helen Horton
Updated: March 6, 2014

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Crispy Chickpeas

Crispy Chickpeas are roasted in the oven with potent spices and baked into a crispy, healthy
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‘Great Sauces Transform Good Food into Gourmet’ 

Healthy holiday snack

Turn that can of chickpeas into a healthy, crunchy snack. It’s cheap, easy and the basic flavor of the beans latches onto a variety of spices and herbs. Seasoning ChickpeasIt’s pretty easy to chow down lots of nuts, chips and sweets during the holidays. This Tex-Mex version has a little kick. You can also try Moroccan, Japanese or Cinnamon Chickpea options found in the Notes section below.

Place a bowl of these chickpeas on the appetizer buffet or just on the kitchen counter for snacking. You can also garnish salads, soups, and rice dishes. It’s a versatile crunchy snack you can make from ingredients in your pantry.

You may also enjoy Bleu Cheese Ball, Magtag Bleu Terrine w/ Fruit and Nuts, Rockamole, Fetamole, Hummus, Baba Ghannouj, Creamy Italian Feta Dip, Antipasti and Tapenade.

3 of 3 part series ”Easy, Handy, Tasty Holiday Fare”. Part 1 Fromage Fort and Part 2 Trail Mix Chocolate Bark. More about Appetizers.

2012 AniversaRecipe – Biscoff Cookie Butter Mounds
2011 AniversaRecipe – Icebox Butter Cookies

Recipe: Crispy Chickpeas

Prep Time: 10 Minutes | Inactive Time: 30 Minutes | Cook Time: 40 Minutes | Yield: 1 1/2 Cups | Level: Easy

15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
1/2 tsp salt

Special Equipment – mesh strainer, small bowl, baking sheet

1 Preheat the oven to 400 degrees. Line a baking sheet with parchment.

Dry Chick Peas2 Drain and rinse chickpeas. Spread on a kitchen or paper towel to dry. Lay your open hand on them and roll around to assist drying. If any of the skins loosen, discard.

3 Place dry chickpeas into a bowl. Add olive oil, cumin, chili powder, cayenne and salt. Stir to coat.

4 Place chickpeas on parchment-lined baking sheet in one layer so they can crisp evenly. Bake at 400 degrees for 40 minutes with a shake of the pan half way through.

5 Cool on the counter. For more crispness, turn off the oven and allow to slowly cool surrounded by the residual heat in the oven.

Best eaten same day but will keep a day or two in an airtight container on the counter.

Chickpeas are also called garbanzo beans.

Add more or less cayenne depending on your heat preference.

Moroccan Chick PeasTry three other seasoning options.
Moroccan Crispy Chickpeas
Omit cumin, chili powder, cayenne and salt. Mix in 1 teaspoon of Moroccan Spice Mix and follow baking and cooling instructions.
Moroccan Spice Mix
4 tsp cumin
Moroccan Spice Mix2 tsp coriander
1 tsp ancho chili powder
1 tsp sweet paprika
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp cayenne
1/8 tsp cloves

Japanese Chick PeasJapanese Crispy Chickpeas
Omit cumin, chili powder, cayenne and salt. Mix in 1/4 tsp sesame oil, 1 tsp wasabi powder and 1 tsp Togarashi seasoning (Japanese 7 Spice Powder). Follow baking and cooling instructions.

Cinnamon Crispy Chickpeas
Omit cumin, chili powder, cayenne and salt. Mix in 2 tablespoons sugar and 1 teaspoon cinnamon. Follow baking and Cinnamon Chick Peascooling instructions.

You can also garnish salads, soups, and rice dishes with Crispy Chickpeas.


Dish Designer

  • Exchange seasonings for maple syrup and cinnamon.
  • Exchange seasonings for rosemary, garlic and black pepper.

Inspiration – Helen Horton
Cook with Sauces
Crispy Chickpeas
Written by
Photography and Styling by Helen Horton
Updated: December 15, 2013

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‘Easy, Handy, Tasty Holiday Fare’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Tradition is change

Holidays are filled with wonderful happenings. This morning I was looking through my calendar of engagements/concerts/appointments during December. It’s more densely populated than any other month of the year with festive events I’m looking forward to with anticipation.

Crispy Chick PeasI’ve also got baking, cooking and roasting penciled into the schedule. I have some long time holiday traditions I make year over year with a big splash of dishes that are new and different to add some texture and variety. In fact, my kids will tell you that if there is anything traditional about our Christmases it’s that we do something new and different each year.

Trail Mix Chocolate BarkFor my December series, I’m sharing 3 new recipes I’ve never made until recently when I began testing/developing them. Because time is at a premium, here’s my criteria. First they had to be very easy. Second, the ingredients had to be handy, already residing in my fridge and pantry or available at the supermarket. Third, they must be tasty. So…easy, handy and tasty. These will be delicious additions to an appetizer buffet, office/holiday party, or wrapped for a treat to share.


Fort FromageFriday, December 13, 2013Fromage Fort is a French invention. Gotta love this idea. Blend some cheese end pieces together to create a unique cheese spread. It’s a little different each time. Don’t throw away those tasty morsels that may not see the light of the buffet table unless you whirl up some Fromage Fort.



Trail Mix Chocolate BarkSaturday, December 14, 2013 – Share chocolaty, crunchy Trail Mix Chocolate Bark. Melt the chocolate, sprinkle on your favorite trail mix and let set. Break into bark. Add to a treat plate or package to deliver to people you visit or people who visit you during the holidays.



Roasted Chick PeasSunday, December 15, 2013 – This savory treat is easy and healthy. Start with a can or two of chickpeas, season and roast. Crispy Chickpeas are a crunchy snack to enjoy while watching your favorite Christmas flicks or whip up when you have guests stopping by on the fly.
Cook with Sauces
‘Easy, Handy, Tasty Holiday Fare’ Series
Written by
Photographs and Styling by Helen Horton
Updated: December 5, 2013

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Falafel with Tzatziki Sauce

Golden brown chick pea patties with tzatziki cucumber sauce.

Manna in the wilderness

When the Children of Israel fled from Egypt they experienced many miracles, not the least of which was walking across the Red Sea river bed. Traveling through the wilderness in the hot, sandy desert presented the imminent problem of obtaining food. How could they witness this miraculous water rescue only ‘to kill this whole assembly with hunger’ (Exodus 16:3)? Every day God sent Manna from heaven. These daily doses of wafers sweetened with honey (Exodus 16:31) were round (Exodus 16:14), perhaps like small pita bread. Seasoned with coriander (Exodus 16:31), they were familiar flavors of the region.

Falafel-Lunch-Plate-Lettuce-Tomatoes-Pita-Chips-AvocadoFeaturing some of these flavors, here is my homemade Falafel recipe. Sure I’ve made it out of a box mix but it doesn’t taste nearly as good as the fresh Falafels I’ve eaten on my travels in the Middle East. Pick up some fresh parsley and you’ve likely got the rest of the ingredients in your pantry and fridge if you keep ground coriander in your spice cupboard.

For the record, if I’m caught in a situation eating Manna from heaven, I hope it is seasoned with cinnamon and honey.

2011 AniversaRecipe – Cheddar Zucchini Bake

Recipe: Falafel with Tzatziki Sauce

Prep Time: 15 Minutes | Cook Time: 12 Minutes | Yield: 4 Servings | Level: Easy


  • 1 15-ounce can chick peas, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup fresh parsley leaves
  • 1 egg
  • 1 tsp fresh lemon juice
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/8 tsp black pepperFalafel-mixture-food-processor-triple-party-batch
  • pinch cayenne pepper
  • 1 tsp baking powder
  • 3/4 – 1 cup plain dry bread crumbs
  • oil for frying
  • 4 pocket pita round sliced in half
  • shredded lettuce
  • diced tomatoes

Tzatziki Sauce

  • 1 cup plain yogurt
  • 1/2 cucumber, peeled, seeded and finely dicedTzatziki-Sauce
  • 2 tsp fresh dill, finely chopped
  • 1 Tbsp mayo or olive oil
  • 1 tsp fresh lemon juice
  • 1/4 tsp cumin
  • 1/8 tsp salt

Special Equipment – food processor

Tzatziki Sauce
1 In a small bowl, combine yogurt, cucumber, dill, olive oil, 1 tsp lemon juice, cumin and salt. Place in the fridge to meld flavors.

Falafel-mixture2 Place chick peas, onion, garlic, parsley, egg, 1 tsp lemon juice, cumin, coriander, salt, peppers and baking powder in a food processor. Process until it becomes a paste with fine texture but not smooth.

3 Dump the mixture into a bowl. Slowly mix in bread crumbs until mixture is not sticky but holds together.

4 Form the mixture into 16 small patties.

5 Heat 1/4-inch of oil in a Browning-Falafelfrying pan to medium-high heat. Brown patties until golden on both sides, about 2-3 minutes each side. Don’t over crowd. Remove to a rack placed over a sheet pan to drain.

6 Place 4 falafel in each pita pocket. Spoon Tzatziki sauce over and add shredded lettuce and diced tomatoes.

Falafel can also be made without a food processor. Using a fork or pastry cutter, break down the chick peas and add finely chopped onion, garlic and parsley. Then mix in the rest of the ingredients as directed.

Chick peas are also called garbanzo beans. When draining the chick peas, save the liquid to adjust the consistency of the mixture as desired.

To seed a cucumber, cut in half lengthwise and drag a small spoon down the middle to remove the pulp and seeds. This part of the cucumber would make the Tzatziki Sauce too runny.






Traditionally, Falafel is made in balls rather than patties. Patties are easier to brown on both sides and require less oil. Make balls as desired, but use a little more oil for browning on all sides. They could also be deep fried in a large quantity of oil.

 Fresh-Lettuce-and-Garden-Ripened-TomatoesFor Middle Eastern appetizer, serve with tzatziki as dipping sauce. Falafel pairs well with hummus and pita chips.

Serve falafel patties as a lunch plate with pita chips, tzatziki sauce, shredded lettuce and diced tomatoes. Garnish with fresh parsley and add sliced avocado.


Dish Designer

  • Exchange pita pocket bread for pita rounds. Fold in half with falafel inside similar to a taco.
  • Exchange 2 teaspoons of fresh dill for 1 tsp of dried dill.
  • Increase cayenne for more heat as desired.

Falafel-Lunch-Plate-Lettuce-Tomatoes-Pita-ChipsInspiration – Sean’s Falafel
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 1, 2012

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