I live alone so it’s pretty easy to get in the bad habit of eating out or buying prepared meals. However, I’ve been trying to eat healthier and do a better job of going grocery shopping more often. So, I was very pleased when our assignment required us to use ingredients that we currently have at home because my fridge and pantry were pretty full with great foods, spices and condiments (also, I had gone to the supermarket the day before class). I had a lot of fresh produce, beef, fish, cheese, Greek yogurt, several condiments, apples, bread, frozen berries, frozen mangoes, rice, beans, canned chickpeas, tapioca flour, honey, dried herbs, nutmeg and several spices.
To find a recipe, I decided to look through a book called ‘101 Best Gluten-free Foods’ which was a gift from my mom that I had never opened. As I browsed through the book, 2 recipes caught my attention: spicy roasted chickpeas and butternut squash bisque. I decided to make both as the chickpeas sounded very easy and could possibly be made while I prepared the bisque. Also, I had most ingredients required for the 2 recipes. The recipes are listed at the end of this post.
Results: I had a lot of fun cooking these 2 recipes! I had some music on while I cooked which made me enjoy even more the process of preparing each ingredient. I had to make some substitutions (noted below) but it was no big deal, I got creative and the results turned out great.The chickpeas tasted so good and I could not believe how easy it was to make them. I will definitely make this again! The bisque was also very easy and very very tasty – perfect for cold winter days.
Recipe 1: Spicy roasted chickpeas
1 can of chickpeas
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
¾ to 1 tablespoon chili powder
1/8 to ¼ teaspoon ground red pepper — did not have this
1 lime, cut into wedges — this added an amazing flavor to the dish!
- Preheat oven to 400°F.
- Combine chickpeas, oil, salt and black pepper in large bowl. Spread in single layer on 15 x 10-inch jelly-roll pan.
- Bake 15 minutes or until chickpeas begin to brown, shaking pan twice.
- Sprinkle with chili powder and red pepper. Bake 5 minutes or until dark golden-red. Serve with lime wedges.
Makes 4 (1/2-cup) servings
1 teaspoon butter or margarine
1 large onion, coarsely chopped
1 medium butternut squash (about 1 ½ pounds), cut into ½-inch pieces
2 cans of gluten free reduced sodium chicken broth, divided — substituted with broth made with chicken bouillon cubes
½ teaspoon ground nutmeg
1/8 teaspoon white pepper
Plain nonfat yogurt — substituted with Greek yogurt
Chopped chives — did not have this
- Melt butter in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can broth; bring to boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender.
- Purée soup in batches in blender or use a hand-held immersion blender. Add remaining can of broth, nutmeg and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.
- Ladle soup into serving bowls. Serve with yogurt and chives, if desired.
Makes 6 (3/4 cup) servings