NomNom

We love food at my house. Growing up in the South, most learn to cook at their mother's/grandmother's feet. My first food was actually kimchi when I was not even six weeks old and in the kitchen of a Korean family friend, unbeknownst to my mother. (I would be upset if the same happened to my babe! But my mother went it. After all there was nothing she could do about it at this point. I was number 4 of 7 children.) While I have not always been a great cook, my appetite for good food and my desire to discover more has always been there. Korean, Indian, French, Moroccan, German, Ethiopian, Japanese, real Italian. I have adventures that I will remember for a lifetime because of my love of food. Not of the Anthony Bourdain variety but you know... they still count.

I once owned a bakery offering all sorts of delectable treats which transitioned into exclusively cheesecakes--completely from scratch. We even made the cheese. We (myself and my other half at that time/my son's father/my ex) would create the bites of heaven that would melt in your mouth. It was never too sweet but always sweet enough. But alas, despite our five star reviews, we just didn't get enough business to continue that pursuit.

Speaking of life!! Snacks are my house are mandatory. Healthy (mostly) morsels to curb the appetite on those long stretches my family has to endure between meals. Sometimes lunch/dinner/supper is taking longer than it should, so they can act as appetizers as well. We're versatile like that. Here are a couple of our favorites: granola and roasted chickpeas (talk about protein!). Recipes below. Let me know if you try either recipe.

Grab n Go Granola

Ingredients:

3 c oats

1/2 c coconut

1/2 c pistacchios

1/2 c walnuts

1/4 c dried cherries

1 T raw sugar

1/4 t sea salt

3 T coconut oil

1/3 c maple syrup

1 t pure vanilla extract

Preheat oven 325 degrees. Prepare baking sheet with silicone mat or wax paper. Spray lightly to avoid sticking. Stir first 7 ingredients in a large mixing bowl. Set aside. In a small saucepan, warm coconut oil and maple syrup over medium heat for 2-3 minutes, whisking continuously. After they have visually combined, whisk in vanilla. Immediately pour liquid concoction over dry ingredients. Stir well. Spread on baking sheet evenly. Bake for 20 minutes. Turn. Bake another 5-7 minutes, depending on the heat of your oven. (Mine runs hot.) Cool on a cooling rack before breaking into bits and indulging.

Roasted Garlic Parmigiano Reggiano Chickpeas

Ingredients:

1 lb dried chickpeas (garbanzo beans)

1 T olive oil

1 T garlic salt (add more or less according to taste)

1/2 c parmigiano reggiano (or fresh parmesan-not in the green container)

Put 1 lb of dried chickpeas in at least 4 cups of water overnight to soak.

Then rinse beans thoroughly in a colander and pat dry and let air dry further for 30 minutes. Discard any skins.

Preheat your oven to 400F and ready a baking sheet with silicone mat or wax paper.

In a medium bowl, add oil, garlic salt, and cheese. Mix well. Add beans and coat well. Spread on baking sheet evenly.

Bake for 30-40 minutes. Let cool slightly. Then pop those suckers in your mouth. They are amazing! Eat within a few days. Keep in airtight container.