If I’m honest with myself, I don’t really love football. I love watching with hubby. I love making delicious snacks. I even love the Buffalo Bills. But I have to admit I zone out a bit while watching football on tv…
Regardless, the playoffs and super bowl mean I get to make good food. My specialty is a many-layer dip, filled with everything delicious you might want to stick on a corn chip. However, I don’t usually stop there; chili, Southwestern egg rolls, spinach-artichoke dip, and so many more have graced my [coffee] table over the years.
And though I think these are the exact occasions to forgo any calorie counting (cheat days are the key to any good diet), adding some healthier options in are never a bad idea. This popcorn fills that niche. It’s Japanese flavors blend perfectly for a delicious salty and spicy popcorn.
Favorite foods from childhood are worth the calories, always. With Hurricane Sandy getting ready to pummel the East Coast and Halloween around the corner, these little treats hit the spot! The mixture of shapes and colors means everyone is happy – hubby still gets his chocolate.
Using jarred Fluff allows these cuties to be vegan and kosher, not to mention gluten free. Who knew that a childhood classic could be all three?! Since they only take 20 minutes to make, you can easily make these this week.
One of my favorite things to hear as someone tries something I’ve made is: “This is actually really good.” I usually don’t like when people make a big deal about something I’ve made . I strive to make things delicious and, as often as possible, beautiful, and love for people to enjoy my cooking, yet praise makes me uncomfortable. I’m most often cooking more for myself (the satisfaction of creating and feeding) than anything else. But that one phrase always makes me smile.
I know it doesn’t sound like a complement, but it is a major victory. It means I’ve turned something abhorrent (read healthy, vegetable filled, vegan, or even, gasp, gluten-free) into something pleasurable. And that is something to celebrate.
I can’t believe I only just discovered roasted chickpeas. They are incredibly easy to make and are freaking delicious. Simply rinse a can of chickpeas, pat dry, roast at 375 for roughly 40 mins, tossing once or twice, and then season with basically anything – sweet or savory.
They would be fantastic to just eat as a snack but I used them as a salad ingredient (to replace the crunchiness of nuts) and they shone. Seriously. I immediately went and stocked my cabinet with cans of chickpeas so I can add these to the weekly repertoire.
Feeding people is one of the things in life that makes me happiest – a bumper sticker on my fridge reads, “love people – cook them tasty food.” I couldn’t agree more. This meal was pulled together out of a desire to do just that.
It could also be titled “gluten-free burger piled with saucy gluten.” This little number snuck in right before our trial gluten-free diet. And the seitan was incredible. It is probably the most realistic of meat substitutes and it is a cinch to make (though it takes lots of inactive cooking time). But it is most certainly not gluten-free. If you haven’t heard of seitan before, it is a vegetable protein commonly used to make fake meat – and it is made out of gluten. Yes – straight wheat gluten. In fact, the recipe calls for “vital wheat gluten flour.” And it rocks – but I will have to wait a couple more months before I gluttonously eat that meaty wheat meat again.