My Foodie Call

Dial in to your health.
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  • Tag: garbanzo beans

    • Lo Mein Noodle Salad

      Posted at 8:00 pm by myfoodiecall
      Apr 15th

       

      IMG_4476

      My daughter is a huge pasta junky. It’s a pretty safe bet that anytime we eat out she’ll get something “noodle-y” (a word??) She was the inspiration behind this next recipe except this time it was all about the Lo Mein noodles.

      Whole wheat. Even better.

      These were the noodles I started with...

      These were the noodles I started with…

      Lo Mein Noodle Salad

      Adapted from this original from Vegetarian Times.

      Ingredients

      • 8 oz. package whole wheat lo mein noodles
      • 12 Tbs. sweet chile sauce
      • 4 Tbs. lime juice
      • 1-10 oz. bag shredded cabbage
      • 2 purple carrots, sliced into thin coins (or you could just use regular carrots)
      • 1 can chickpeas, drained
      • 1/2 cup toasted unsalted cashews, chopped

      Directions

      1. Prepare lo mein noodles according to package directions.
      2. Whisk together sweet chile sauce and lime juice in a small bowl.
      3. Combine noodles, cabbage, carrots, and chickpeas in a large bowl. Add chile sauce mixture, and toss well.
      4. Top with toasted cashews.
      Lo Mein Noodle Salad

      Lo Mein Noodle Salad

      Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, cashews, garbanzo beans, whole wheat pasta
    • Slow cooker Lentil-Chickpea Chili

      Posted at 8:00 pm by myfoodiecall
      Nov 21st

      This is a great make ahead slow cooker recipe for those busy days. Okay who am I kidding, that’s everyday, but whatever. For one of those days when you want to feel like a cook without actually cooking.

      Has a little bit of a curry thang going on. It is healthy, but hearty enough that you will not leave the table starving. I paired this chili with soft naan. Love naan. Any excuse to eat it is fine by me.

      IMG_3278

      Slow cooker Lentil-Chickpea Chili

      Modified lightly from Family Circle magazine to suit our family’s taste buds 🙂

      Lentil-Chickpea Chili

      Ingredients

      • 6 cups vegetable broth
      • 2 tablespoons tomato paste
      • 1 tablespoon Dijon mustard
      • 2 teaspoons ground cumin
      • 1/2 teaspoon turmeric
      • 1/4 teaspoon cayenne
      • 1 teaspoon salt
      • 1- 16 oz bag of red lentils
      • 1- 14.5 oz can fire-roasted diced tomatoes
      • 1 sweet onion, diced
      • 2 carrot, diced
      • 2 celery stalks, diced
      • 3 garlic cloves, minced
      • 2 bay leaves
      • 2- 15 oz cans chickpeas, drained and rinsed
      • Serve with bread of choice

      Directions

      1. Whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne and salt in the bowl of your slow cooker.
      2. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. (Everything except the chick peas.)
      3. Cover and cook on low for 8 hours.
      4. Stir in chickpeas.
      Leftovers reheat well too!

      Leftovers reheat well too!

      Posted in Meatless mealtime | Tagged chili, garbanzo beans, slow cooker
    • Guilt-free Flour-less Peanut Butter Chocolate Chip Cookies

      Posted at 2:18 pm by myfoodiecall
      Jul 28th

      Here is a great recipe that is healthy and does not require a billion ingredients (always a big deterrent for me) This recipe is pretty much all over Google and Facebook for that matter so I thought I would give it a try.  Turned out great. Healthy and most people have these ingredients right there in the pantry. Assuming you have…

      Garbanzo beans. Or Chick peas. Why are there two names? Always wondered that. Anyhow garbanzo beans…Doesn’t everyone have these?

      Back to the cookies…

      Garbanzo beans and peanut butter? Protein packed. The only mistake I made in this recipe was to not double it. 😦

      Image

      Eat me.

      You have this in your pantry, right?
      1 1/4 Cup Canned Chickpeas, rinsed and patted dry
      2 tsp Vanilla Extract
      1/2 Cup + 2 Tbs Natural Peanut Butter
      1/4 Cup Honey
      1 tsp. Baking Powder
      1/2 Cup Chocolate Chips (I used 60% Ghiradellhi chips. Why? The best. Promise.)
      What to do:
      Preheat oven to 350 degrees
      Line a baking sheet with parchment paper

      photo-154

      Non-stick spray. Bleck. Parchment. Even cooking, easy clean up.

      Rinse and towel blot garbanzo beans so that most moisture is gone.

      See how wet the paper towel is underneath? Blot it even more!

      See how wet the paper towel is underneath? Blot it even more!

       

      Combine all ingredients in a food processor (except the chocolate chips) Process until smooth, scraping down sides as needed.
      Doesn't look like much yet. Kind of scary actually. Just wait...

      Add your chips and pulse a few more times.
      photo-148
      Better, right?

      Now we are in business.
      With wet hands (because it is DANG sticky) form into 1-2 inch balls (depending on how big you want them) and place on parchment paper.
      Blobs. But tasty.

      1. Bake for 10 minutes.
      2. Press down slightly with a fork.
      3. Bake for another 3-5 minutes or until solid
      Again. Should have doubled. Hate to ration cookies.

      Again. Should have doubled. Hate to ration cookies.

      Posted in Desserts | Tagged cookies, garbanzo beans, healthy, peanut butter, vegan
    • You missed a call?

      • Make friends with…Bean Pasta.
      • Whole Wheat Flax ‘N Apple Muffins
      • Small changes…Eat what’s in season.
      • Whole Wheat Broccoli Mac N Cheese
      • What I pack my kid.
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      • What I pack my kid.
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  • dial in to your health

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    • Make friends with…
    • Meatless mealtime
    • Pancake Day
    • Random stuff
    • Salads, Soups, and Sides
    • Small changes
    • Snacks
    • What I pack my kid.
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