On December 21st, 2013, the General Assembly of the United Nations voted to proclaim 2016 as the International Year of the Pulses to raise awareness about the importance of beans, lentils, chickpeas and other pulses in feeding the growing world population. To celebrate the year of the pulses, I've been wanting to try more recipes that showcase how easily they can be incorporated into our daily lives; as such, I present spicy roasted chickpeas! They're a great snack and their crunchiness can make them a healthy substitute for a bag of chips. I also invite you to checkout pulses.org to find out more about pulses and more recipes.
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On a whim I made this recipe with the leftover cream cheese used for cupcake frosting (I usually make half the recipe for frosting or else it goes to waste/I forget that I have some in the freezer). Thus, using 4oz of cream cheese and subsequently halving and substituting the cake mix used from the original recipe by I Wash You Dry (I love the name of this blog since it is also one of my mottos). In all, the recipe was a hit! The amount I made was more than enough to last me through girls night and a friends get together later that week - and it is a great idea to bring to potluck dinners. Some people love the rain, however I beg to differ. Rainy days often leave me less productive, more sleepy and headachey, and overall lower my ambitions to do anything - including beading, cooking and baking!! This is where my Bok Choy and Wonton Soup recipe comes into play. It is a really simple recipe that can either use store bought broth for a less than 10 minute meal, or some of your favourite homemade broth. Although not shown in the picture, adding sliced scallions and red chillies really adds to the asian flavours of this dish - just make sure you remove the seeds of the chillies, unless you like the spice! |
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March 2017
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