Now…onto today’s featured Healthy Kitchen Hacks:
5 Easy Ways To Use Up Cabbage (VIDEO)
If you got a leftover half head of cabbage after perhaps making corned beef and cabbage for St. Patrick’s Days, no worries! I have 5 ideas that Serena and I often use when we have extra cabbage on hand (and I even buy an extra head specifically for these recipes.)
5 Ways to Use Up That Leftover Cabbage @tspbasil #healthykitchenhacks Click To Tweet
2) Roast Your Cole Slaw As with all veggies, roasting make cabbage sweet and caramelized. Roasted up your cabbage slaw (throw in some shredded carrots, too) and use it in place of your raw cabbage in your favorite slaw recipe. Or use in tacos or in fried rice (recipe below.)
3) Shred and Add to Soup Give canned soup an extra punch of nutrients by adding in a cup or so of shredded cabbage and heat. Or try this quick Cabbage Soup with Asian Dumplings.
4) Mix Into Pasta Sauteed with onions, shredded cabbage almost “melts’ down into a sauce. Toss with pasta and Parmesan cheese for an easy but hearty dish.
Chocolate and peanut butter collide in our favorite frozen treat: Frozen Chocolate Peanut Butter Pie! Homemade ‘cool whip’ makes it creamy and light – and a bit more healthy.
There are pies so special – they are requested year after year for birthdays – even instead of cake. My husband has requested this pie for his birthday for over a decade now. Yup. Back in 2007, a Frozen Peanut Butter Pie recipe appeared in Cooking Light Magazine and I made it for my peanut-butter-loving husband. He loved it.
But that was 2007. And that recipe contains ingredients I no longer buy or cook with including reduced-fat peanut butter, whipped topping (AKA Cool Whip), fat-free milk, and fat-free cream cheese. So over the years, I’ve changed all the ingredients in the recipe to be what this pie is today: our favorite way to eat chocolate and peanut butter.
Here are some of the ways I’ve adapted the original recipe to fit our tastes:
1/2 cup low-fat (or fat-free) vanilla Greek yogurt
1 pint heavy cream
Garnishes: salted roasted peanuts, dark chocolate chunks
Spray a 9.5-inch pie plate with non-stick cooking spray.
Place crumbs and 1 tablespoon sugar in a medium bowl; set aside. Place butter and cocoa powder in a microwave-safe bowl and microwave until butter melts. (Or melt in a small saucepan on the stove.) Pour butter mixture over crumbs and combine. Add egg whites and combine using a rubber scraper. Press mixture into pie plate to form a crust. Bake in a 350-degree-F oven for 10 minutes. Cool. (If short on time, cool on counter 5 minutes, then in the freezer.)
Heat milk and remaining 3 tablespoons sugar in a medium saucepan until sugar dissolves, about 4 minutes. Whisk in peanut butter. Pour mixture into medium bowl, then whisk in vanilla. Refrigerate for 30 minutes.
In a large bowl, beat cheese with an electric mixer until light and fluffy about 2 minutes. Pour in chilled peanut butter and mix on low. Set aside.
In a medium bowl, mix together the Greek yogurt and cream until light and fluffy like whipped cream. Fold cream mixture into peanut butter mixture. Pour into cooled pie crust. Freeze for 8 hours or overnight. (After mixture is hard, you may cover with plastic wrap if freezing longer than 8 hours to prevent freezer burn.)
To serve, remove from freezer 30 minutes before serving and place in the refrigerator to soften. Serve with peanuts and chocolate garnishes.
Do you only serve birthday cake on birthdays? Or do you have a special birthday dessert?
It tastes, bakes, and measures just like sugar – you can swap it 1-to-1.
Swerve contains zero calories and does not affect blood sugar levels.
It’s made from all-natural ingredients and does not contain any artificial ingredients, preservatives, or flavors. Ingredients are non-GMO verified and sources from North America and Europe.
The main ingredient is erythritol, which does not cause the digestive issues associated with other sugar alcohols.
Swerve is born and raised in New Orleans! Ingredients are non-GMO verified and sources from North America and Europe.
These crepes were delicious and I couldn’t detect the “cool burn” taste that sometimes I taste with erythritol.
BUT it’s worth noting that I only used a bit more than 1/2 cup of Swerve in this recipe. If your recipe calls for more than 3/4 cup of sugar and you want to try Swerve, I’d recommend replacing half of it with Swerve vs. a 100% substitution if you don’t want to detect that taste.
Lighten up your chocolate crepes with fresh fruit and Swerve sweetener.
Author: Deanna Segrave-Daly
Yield: 15-16 crepes
For the crepes:
1 1/3 cup reduced-fat milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/3 cup Swerve, Confectioners
3 tablespoons cocoa powder
Dash of salt
For the whipped cream
1 cup heavy cream
2 tablespoons Swerve, Confectioners
For the fruit:
4 cups of an assortment of fruit colors such as raspberries, sliced strawberries, chopped mango, clementine sections, banana slices, chopped kiwifruit, sliced green grapes, blueberries, sliced purple grapes
1/4 cup of Swerve, Confectioners for dusting
Fresh mint leaves
In a mixing bowl, whisk together milk, eggs, butter and vanilla extract.
In a separate bowl, whisk together flours, 1/3 cup Swerve, Confectioners, cocoa powder and salt. Add dry ingredients to wet and whisk until just incorporated.
Using a skillet with a 6- or 7-inch diameter, coat with cooking spray and heat over medium heat.
Pour a scant 1/4 cup of batter in middle of pan. Grab handle and swirl around until batter coats entire pan (crepe will be thin.) Cook about 1 minute and then flip. Coat about other minute or until cooked through. Repeat with remaining batter.
For whipped cream, add heavy cream and 2 tablespoons Swerve, Confectioners to a bowl for mixer stand. Whisk on high until stiff peaks form.
To serve, fold one or two crepes into triangles and place on plate. Dust with remaining Swerve Confectioners (about 3/4 teaspoon per crepe.) Serve with assorted fruit, whipped cream and mint leaves.
Impress your family with this Maple Walnut Salmon dish using fresh sockeye salmon fillets from ALDI.
[Disclosure: ALDI compensated me to write this post. Opinions and thoughts are my own – but it’s no secret that I’m an ALDI shopper!]
Are you and your family eating enough fish? There’s no better time than now to try to get a seafood recipe into your week whether it’s on a Friday during Lent or any night you have 20 minutes to spare (because that’s how fast you can cook it up!)
The most common barriers I hear for people not eating more seafood is:
1) Not sure where to buy it
2) Not sure how to cook it
3) Don’t like the smell or texture
1/8 teaspoon ground Stonemill Sea Salt Grinder, plus additional to taste
Ground Stonemill Peppercorn Grinder, to taste
5 spraysCarlini Cooking Spray
1 1/2 teaspoons SimplyNature Organic Extra Virgin Olive Oil
1 cup SimplyNature Organic Arugula
In a small bowl, combine the orange zest, 2 tablespoons syrup and 1 tablespoon vinegar. Combine the marinade and salmon in a twin lock bag. Refrigerate for 1 hour.
Preheat oven to 400°. Line a baking pan with parchment paper.
In a medium bowl, combine the walnuts, 2 tablespoons syrup and 1/8 teaspoon salt. Spread on a baking pan and bake for 5-10 minutes until the syrup is bubbling. Allow to cool. Crumble and reserve.
Remove the salmon from the marinade and season both sides to taste with salt and pepper.
Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Sear the salmon skin side down for 1-2 minutes, until the skin is crispy. Turn and sear for 1-2 minutes. Remove the pan from heat. Turn the fillets, skin side facing down. Top fillets with the candied walnuts. Place in oven and bake for 5 minutes or until cooked through.
In a medium bowl, combine the remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon syrup. Gradually whisk in the oil. Add the arugula, toss and season to taste with salt and pepper.
Transfer the fish to plates and top with arugula and any remaining candied walnuts.
Recipe courtesy of Chef Michelle, ALDI Test Kitchen. Copied with permission from https://www.aldi.us/en/recipes/main/seafood/maple-walnut-crusted-sockeye-salmon/
Friendly Farms Greek Yogurt Tilts – with flavors like Key Lime and Crazy for Coconut
To find an ALDI near you, click on their store locator. Don’t have one nearby? Well, ALDI plans to expand to 2.500 stores nationwide by the end of 2022 making it the 3rd largest grocery store by count in the U.S.A.
Have you tried any of these Products of the Year winners? Have you ever bought fish at ALDI? LMK in the comments or over on Facebook!
Make homemade kefir from plant-based milk like soy milk or almond milk. Try this simple three-step process to get all the benefits of probiotics without drinking dairy.
KITCHEN TOOLS (affiliate links): Glass Jars Plastic Strainer
It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.
If there’s one thing that’s made a difference in my family’s health, it’s drinking Homemade Kefir daily for over 2 years now. Kefir has probably cured my 10-year old’s seasonal allergies, (she hasn’t had a headache or itchy eyes since she was 8.) And my kids seem to be sick less often than their classmates.
I’ve become a bit of a kefir crusader. I tell all my friends and family: drink kefir to improve your immunity. And then I share my kefir ‘grains’ with them:
My 74-year old aunt drinks over 2 cups of Homemade Kefir a day and says she hasn’t been sick once this winter. She thinks her arthritis bothers less.
My neighbor thinks her husband’s tummy ‘troubles’ may have gotten better.
And my sister-in-law thought Homemade Kefir “boosted” her immunity – and made her smoothies taste delicious.
My kids drink a shot-glass-full of kefir daily – to get all the benefits of nearly 20 different probiotic strains/cultures. (Yogurt generally contains only 4-6 probiotic strains.) We like this recipe. But most importantly, making homemade kefir is a simple two-step process. So I actually do it. Basically, just leave a cup of milk out on the counter overnight – with kefir grains (starters) in it – and the next day your kefir is ready.
While crusading about kefir, I’ve had friends ask:
Can you use plant-based milk to make kefir?
Can you make soy milk kefir? Or rice milk or almond milk kefir?
So after a little research on my particular milk kefir grains, I tried it out.
The answer is yes. Once you get going, it’s a simple three-step process (instead of a two-step process).
It's easy: Make Homemade Kefir with Plant-Based Milk #Soymilk #Almondmilk #Probiotics #HealthyKitchenHacks via @TspCurry Click To Tweet
One important note: This process requires the use of some dairy milk to keep your kefir grains healthy and thriving to use again and again, but you will NOT drink dairy milk. So if you’re dealing with a severe dairy allergy, this may not be for you. If you’re dealing with a dairy intolerance, you should be golden, especially since the probiotics in kefir help your gut deal with any traces of dairy.
Order milk kefir grains. I used the Yemoos brand mentioned here. Follow the careful instructions included in your kefir kit to get your milk kefir grains going in dairy. Once your grains are going strong in dairy milk, follow these steps:
Milk Kefir Grains
Step 1.Ferment in plant-based milk – Using a plastic fork, over a clean bowl, rinse your kefir grains in a bit of distilled water (not chlorinated tap water) to wash off dairy milk. Then simply drop in a clean glass jar and cover with about 4 ounces of soy or almond milk (you could try other milks, but I tested soy and almond.) Cover with a clean cloth and set in a warm place in like on the counter above your dishwasher. Kefir grains love a kitchen of about 70-degrees.
Step 2.The kefir is done – After 24 hours, you soy or almond milk should have a thicker consistency and you should be able to see a bit of curdling as above. It may or may not be the consistency of drinkable yogurt. It should smell tangy. If it separates into a watery liquid and a thicker liquid like this photo, you may have over-fermented your kefir. It’s fine to drink (or use in baking as a substitute for buttermilk) but you have stressed the kefir grains, so don’t leave on the counter so long next time.
Step 3. Care for your kefir grains – Using a plastic spoon (or strain through a plastic strainer) fish out your kefir grains (the blob in above photo) and rinse with distilled water over a clean bowl. (Grains may be damaged if touched by metal, so use plastic, glass, or wood utensils/bowls.) Drop grains in a clean jar and cover with about 4 ounces of full-fat whole dairy milk. Place in the refrigerator to feed for 2-3 days. (Milk kefir grains are nourished by dairy milk proteins and lactose sugars.) Then start again at Step #1. OR, if you have a dairy-loving friend, start at the beginning of Step #3, but don’t refrigerate the dairy milk, instead, set it on the counter for 24 hours to make dairy kefir as demonstrated here; fermenting in dairy milk will also nourish your grains.
Above is a photo of dairy (white) kefir fermented next to a jar of soy milk kefir (tan-colored). You can see the dairy kefir is thicker. But the soy and almond milk kefirs are certainly thicker than regular soy/almond milk and taste pleasantly tangy.
Would you ever try making homemade kefir? Let me know what questions you have!
#TrueConfession >>> I’ve never made homemade caramel sauce before. But when Deanna and I were brainstorming about treats to make for our latest Recipe ReDux contest sponsored by Swerve Sweetener, Deanna happily had crème brulee on her mind. And I always have scones on my mind. Whenever I visit a new (or old) bakery, I always choose scones. You could say I’m always on the quest for a perfect scone:
Buttery, but still light and flakey.
Sweet, but not too sweet. You want to taste the butter.
Interesting, fun flavors. (No fake blueberries or artificial caramel chips, please.)
After many years of baking scones, I’m quite happy with the results of my master scone recipe. It’s got big butter flavor. But you can still taste a bit of nuttiness from the whole grains. I wasn’t sure how Swerve would work in it, but it worked beautifully. I tried baking with Swerve in a few other recipes and found it works best when subbed in for half of the recipe called-for amount of sugar.
Neither my kids nor I could taste Swerve in the Crème Brulee Scones, we just tasted sweet. In the Toasted Caramel Sauce they described the slightly different mouth-feel of Swerve in fun terms:
It tastes like cotton candy when it disappears in my mouth!
It puffs away on my tongue.
It tastes freezing, but the caramel is warm!
I’d call that pretty great kid-approval. And speaking of kids, I am super-conscious of some sweetners/fibers in snack foods. Some (like corn fiber or inulin) cause big discomfort in my kids’ tummies – which is why I like #4 below in these Swerve specs:
1. Swerve tastes, bakes, and measures just like sugar. 2. It contains zero calories and does not affect blood sugar, making it a great choice for people with diabetes. 3. Swerve is made from all-natural ingredients, and does not contain any artiﬁcial ingredients, preservatives, or ﬂavors. 4. The main ingredient in Swerve, Erythritol, has a high GI tolerance, and does not cause the digestive issues associated with other sugar alcohols.
So baaack to that Toasted Caramel Sauce. Enjoy making it. It will taste like the ‘toasted caramel’ atop crème brulee. If you want less ‘toasted’ flavor and more butter-flavor (never a bad thing!) just leave out the molasses, then it will be a pretty blonde color.
ad: No blow torch needed: Crème Brulee Scones drizzled with Toasted Caramel Sauce via @TspCurry #TheRecipeReDux #SwerveSweetie Click To Tweet
Whip up a batch of Crème Brulee Scones and have fun drizzling on the Toasted Carmel Sauce – no blow-torch needed.
Buttery, flakey vanilla-scented scones. Drenched in Toasted Caramel Sauce. No blow torch needed.
Author: Serena Ball
Yield: 10 scones
3/4 cup whole wheat pastry flour
1 1/4 cup all-purpose flour
2 tablespoons Swerve, Granula
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter, chilled
1 tablespoon vanilla (yes, tablespoon!)
1/2 cup fat-free Greek yogurt
7 tablespoons heavy cream, divided
Toasted Caramel Sauce
4 tablespoons butter
6 tablespoons Swerve, Granular
2 tablespoons brown sugar
¼ cup cream
1 teaspoon molasses
In a medium bowl, whisk together flours, Swerve, sugar, baking powder, soda, and salt. Using a pastry blender (or 2 butter knives together) cut butter into flour mixture until mixture resembles large course crumbs (some large chunks of butter should remain.)
Whisk together vanilla, yogurt and 6 tablespoons. Pour into flour mixture and stir with a wooden spoon. Mixture will be very crumbly (flour won’t all mix in.) Dump dough onto counter and knead about 12 strokes until dough mostly comes together (it will still be slightly crumbly). Pat dough into a 8 x 6-inch rectangle. Using a sharp knife, slice into 10 triangles. (5 on top half, 5 on bottom half.)
Place scones on parchment-paper lined rimmed baking sheet. Brush tops with remaining 1 tablespoon cream. Bake in a 400-degree oven for 17-18 minutes.
For sauce, add butter, Swerve, brown sugar and cream to small saucepan. Stir when melted. Bring to a boil; boil 1 minute. Remove from heat and stir in molasses. Drizzle over scones.
If leftover caramel cools and hardens, add 1 tablespoon water and warm in the microwave or on the stove over gentle heat.
Like all baked goods made with butter, these are best eaten the day made. To make a day ahead, bake, but do not glaze. On the serving day, warm in a 350-degree oven for 5 minutes then drizzle with sauce.
Do you make scones? What treat do you choose at bakeries?
Check out all the Swerve recipes from our ReDux members:
You can make tortilla snack chips at home in your oven or microwave. Check out our hacks for salted, ranch and nacho cheese flavors!
KITCHEN TOOLS (affiliate links): Nordic Ware Baker’s Half Sheet Pan OXO Pizza Cutter
It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.
Now…onto today’s featured Healthy Kitchen Hacks: How To Make Flavored Tortilla Chips (VIDEO)
Ironically, I’ve made flour and corn tortillas from scratch before (love this Whole Wheat Tortilla recipe via Lean Green Bean) but never have taken it a step further to make tortilla chips.
VIDEO: How to Make Flavored Tortilla Chips at home @tspbasil Click To Tweet
I tested out a few different cooking methods, including different ways to flavor them to mimic Doritos – both original and Cool Ranch style. Here are the Healthy Kitchen Hacks on Making Baked Tortilla Chips at home:
Get store-bought soft corn tortillas – Sure, you can make your own if you have time on your hands. But I love that I could have snack chips in about 15 minutes by using a supermarket version.
Cut them pizza style – A pizza cutter makes for super quick cutting and evenly formed snack chips.
Spritz on the oil – For some of the testing, I brushed on canola oil but I also used cooking spray on other batches, which was even quicker and resulted in similar texture and flavor.
Try the microwave – While the oven baked chips take about 10 – 12 minutes to cook, you can actually make them in your microwave in about 1 minute. The key is to arrange the chips on a paper towel lined plate and to not overcook them (it might take a tortilla batch or two until you get it right based on your specific microwave.) Season them right out of the microwave and let them cool about 5 minutes to help crisp them up even more.
Dive into the spice drawer – Don’t get me wrong, I love a simple salted tortilla chip. But don’t stop there! Some seasoning ideas:
Now, admittedly these don’t taste exactly like the store-bought chips – they’re lighter and more subtly seasoned but I still found myself snacking away on them (and they held up well in a sealed plastic bag.) Not to mention, they are better for you as you are controlling the amount and the quality of the ingredients going into the recipe.
Side note: I even used the ranch flavored chips for an impromptu lunch of tuna nachos!
Stack tortillas and using a pizza cutter, cut into 6 pieces.
FOR OVEN METHOD: Preheat oven to 350 degrees F. Lay chips in single layer on baking sheet. Bake for 5 minutes. Remove from oven and sprinkle with desired spices. Bake for another 5-6 minutes. Cool for 5 minutes before eating. Repeat until all chips are baked.
FOR MICROWAVE METHOD: Lay chips single layer on a microwave-safe plate lined with paper towels. Microwave for about one minute or until crisp. Sprinkle with desired spices. Cool for 5 minutes before eating. Repeat (with new paper towels) until all chips are cooked.
Have you ever made homemade snack chips? Do you have any healthy kitchen or healthy living shortcuts to share? Shoot us an email (or share in comments below and we’ll try them out.)
As I’ve admitted before, it took me a while to jump on the spiralizing bandwagon. I couldn’t justify yet another kitchen gadget that I could clearly do fine without all these years in the kitchen.
Then on an Amazon Deal of the Day, I broke down and bought one. And now I use it at least weekly – most often to mix pasta with sauteed garlic zucchini noodles or to make this Thai Cucumber Ribbon Salad.
Crunchy and oh so yummy: Baked Shoestring French Fries via @tspbasil Click To Tweet
But now my new favorite thing to make with it are these shoestring fries. Oh. My. SO good!
And these couldn’t be easier to make – 1) spiralize a potato, 2) toss with oil and seasoning and then bake.
I got fancy the other day and use Trader Joe’s Everything Bagel Seasoning instead of salt and that just took them to a whole other level flavor wise. Other seasoning ideas:
Spiralize up a batch of these addicting crunchy fries that are baked instead of fried.
Author: Deanna Segrave-Daly
1 Russet potato, scrubbed (skin on)
1 tablespoon canola or olive oil
1/4 teaspoon salt
Preheat oven to 400 degrees Fahrenheit.
Spiralize potato into thin strings (I keep them to 12-inch or less.)
Toss potato strings, oil and salt in a large bowl.
Grease baking pan with cooking spray and spread out so potatoes are barely overlapping.
Bake for 10 minutes and stir. Bake for an additional 10-12 minutes or until the fries are crisp to your liking.
Cool for 5 minutes and serve.
I’ve been enjoying them right out of the oven as a snack or a side dish to fish or chicken dishes. And more recently, I’ve been using them as a crunchy topping for soups (like Serena’s Baked Potato Soup) or salads.
This Everything Bagel Bubble Bread is way easier than homemade bagels – but tastes just like them: chewy outside, soft inside. And then there’s that addicting ‘everything bagel’ seasoning!
If you’ve never baked bread, this is a perfect time to start. Whether you are 40 or 20 or 10. And if you have been baking since you were 10, you were 10, you’re waaay ahead of the trends.
Yup, bread is back.
More bakeries than any other style of restaurant have opened recently in St. Louis. And one, Knead, does only one type of bread: sourdough. ‘The rise of traditional bread’ was predicted as a 2018 food trend. And if you want more delicious bread facts, take a listen to over 8 hours of my latest favorite podcast on bread: Modernist Breadcrumbs.
Why are trendsetters, and first-timers (and I!) baking more bread?
This is not scientific data: but I can tell you since I made a 2018 New Year’s Resolution to #BakeMoreBread – it has made everyone in my house happy. My kids. My husband. And me. The aroma is the best.
And it’s just fun. And so satisfying.
I’ve discovered that yeast is pretty forgiving. To get myself into the habit of baking bread, I made Deanna’s fool-proof Oatmeal Raisin Bread three weeks in a row. And now, I can hardly wait for all The Recipe ReDux recipes I’ll get to try for this month’s theme: Bake Bread.
This Everything Bagel Bubble Bread recipe came about from Deanna’s love of Everything Bagel seasoning and my love of bagels. But I don’t love the fuss of making bagels. I’ve made them once.
Chewy on the outside. Soft on the inside. Easy to make: Everything Bagel Bubble Bread via @TspCurry #TheRecipeReDux Click To Tweet
This recipe is easy because:
Just free-form the dough shapes. There’s no shaping of dough into bagel rings.
Instead of hand-rolling lots of dough balls – as in some bubble bread recipes – I only make 16 dough ‘balls’.
Pop several balls into simmering water – this is less messy than rolling them all in butter (as in monkey bread).
And best of all, these tricks yield Everything Bagel Bubble Bread that tastes like the best warm-from-the-oven everything bagels: chewy on the outside and soft on the inside.
Everything is better with ‘everything bagel’ seasoning.
Author: Serena Ball
1 1/2 cup all-purpose flour
1 cup white whole wheat flour
1 package active dry yeast
1 cup milk (I use 2% milk)
1 tablespoon butter
1/2 teaspoon table salt
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon sugar
Everything Bagel Seasoning:
2 teaspoons sesame seeds
2 teaspoon poppy seeds
1/2 teaspoon dry onion flakes
1/2 teaspoon dry garlic flakes
1/4 teaspoon Kosher salt
In a large mixing bowl, combine 1 cup of flour and the yeast; set aside. In a small saucepan, heat and stir milk, butter and 1/2 teaspoon salt, just till warm (110-120 degrees F). Add milk mixture to dry mixture. Whisk for 1 minute. Scrape down sides and whisk for about 120 strokes (or use an electric mixer.) Stir in as much of the remaining flour as you can with a wooden spoon.
Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes). Shape dough into a ball and place back in your mixing bowl (after it’s been coated well with nonstick cooking spray.) Turn once to coat the top of dough with cooking spray. Cover with a clean kitchen towel; let rise in a warm place till nearly double in size (about 1 hour.)
Punch dough down. Divide the dough into 16-20 (or more if desired) dough pieces of relatively the same size. Roughly shape them into balls and place on 1-2 parchment-paper-lined baking sheets. Cover with a towel, let rise in a warm place 30 minutes.
Meanwhile, pour 8 cups of water into a saucepan and add 1 teaspoon each of baking soda, salt and sugar. Bring to a simmer.
After dough balls have risen for 30 minutes, gently place (using a Asian spider or slotted spoon) 2-4 dough balls into simmering water and let cook for 1 minute; flip and cook 30 second. Remove balls and place in a 9x5x3-inch loaf pan that’s been sprayed with non-stick cooking spray and dusted with Everything Bagel Seasoning. Repeat with remaining dough balls.
Whisk the egg and brush every crevice of the dough balls with the egg wash. Sprinkle with Everything Bagel Seasoning.
Bake in a 350-degree oven for 35 minutes until top begins to brown
For a warm place to raise your bread, turn on your oven to the lowest temp. Once the oven reaches 100-degrees F, I turn the oven off. Keep the oven door open a few minutes for the oven temp to lower a few degrees. The put the dough – covered with a towel – inside and close the oven door.
Do you make homemade bread? Even if it’s not yeast bread, what kind?
Check out all the homemade bread recipes from our ReDux members:
Now…onto today’s featured Healthy Kitchen Hacks: How To Make the ULTIMATE Chickpea Snacks
If you’ve got a can of chickpeas, you’re golden. You can easily make:
Fun party snacks
A nourishing nosh you can flavor in hundred of combinations
Cumin + Lime Zest Crispy Chickpeas
Maybe you’ve seen packages of roasted chickpea snacks in the supermarket? They’re super crunchy and have yummy flavor combos.
But roasted chickpea snacks can be tricky to get crunchy at home – unless you don’t them. But to keep them healthy, I wanted to roast/bake them.
Cocoa + Chipotle Pepper Crispy Chickpeas
After trying several cooking methods, times, and temperatures, here are my FIVE Healthy Kitchen Hacks to make super-crunchy Roasted Chickpea Snacks in the oven.
1. Drain and rinse chickpeas. I’ve found that Busch’s beans toast up the crunchiest (I have no disclosure for Busch’s, I just really love crunchy chickpeas!)
2. Dry well. This is the most important step. Use a clean kitchen towel and rub the beans gently until dry.
3. Use your hands to toss with oil. Dump beans from towel onto a rimmed baking tray. Drizzle with oil (a high-smoking-point oil like canola or peanut) and ¼ teaspoon salt. Mix well with your hands on the baking tray.
4. Bake. Shake. Bake. Bake for 10 minutes, then open the oven door and give the baking sheet a quick shake. Bake 10 minutes more.
5. Cool on the counter. Roasted chickpeas are best right out of the oven: hot and super-crunchy. After they have cooled about 1 hour, they begin to lose their crunchiness. (They are still crispy on the outside, but get softer and chewy on the inside.) But if you keep them on the counter overnight (if they last that long) they lose more moisture and become crunchy again. Don’t store them in an air-tight bag or they will stay chewy on the inside.
Make 'em the MOST crunchy: How to Make the Ultimate Crispy Chickpea Snacks #HealthyKitchenHacks via @TspCurry Click To Tweet Now comes the fun part: the flavors. Your chickpeas are delicious hot with salt and oil. But to make them even more addictive, try:
To make the MOST crispy chickpea snacks, follow these 5 Healthy Kitchen Hacks for super-crunchy roasted Ultimate Crispy Chickpea Snacks
Author: Serena Ball
1 can chickpeas, drained and rinsed
2 teaspoons canola oil (or peanut oil)
¼ teaspoon table salt
Use a clean kitchen towel and rub the beans gently until dry.
Dump beans from towel onto a large rimmed baking tray. Drizzle with oil and sprinkle with salt. Mix well using your hands.
Bake in a 450° oven for 10 minutes, then open the oven door and give the baking sheet a quick shake. Bake 10 minutes more. Taste test, if chickpeas are golden, but you think they could be a bit crunchier, (don’t burn yourself!) bake 3 minutes more.
Eat hot. Or cool on the baking sheet. Store in a bowl on the counter. Don’t put in an airtight container, or beans with get slightly chewy.
Add optional flavor combinations below after beans come out of the oven.
Optional flavor combinations: All of these combinations are to your own tastes. Start by measuring out about ¼ teaspoon of each, but taste as you go!