Bone Broth

Bone Broth 

1 chicken or turkey carcass, cleaned pretty well of meat

a couple celery stalks, cut into large pieces (keep the leaves on, too)

1 onion, quartered (keep the skin on, too)

4-5 whole peppercorns

2 bay leaves

1/4 c. apple cider vinegar

Put the carcass and veggies in your biggest crockpot and pour the vinegar over the bones. Let it sit for 15 minutes (this helps to start drawing the minerals, etc. out of the bones). Add water to fill it to the top. Cook on low for 24 hours. Alternately, you can simmer it in a stockpot on the stove for 24 hours, too.

Pour the broth through a strainer lined with a double layer of cheesecloth. Add salt as needed. The broth can be pressure canned, frozen, or kept in the fridge to use sooner.

You can repeat the process with the carcass again if you want to get more broth out of it.

You can also add other veggies, like carrots, but I like to save as much room as possible for the water.

*When I did our turkey carcass it was too big for the crockpot, so I started it in a stockpot on the stove so I could see how much water to add, then I transferred it all to my roaster oven to simmer for the 24 hours.

Oatmeal Pecan Breakfast Bars

This has a fair bit of sugar in it, but it's one of only about three things I know Talmage will eat.  Everyone else loves it too.

Oatmeal Pecan Breakfast Bars

3 cups rolled oats

3/4 cup brown sugar

½ cup pecans, chopped fine

½ tsp salt

2 tsp baking powder

1 tsp cinnamon

6 Tbsp butter, melted

1 cup milk

2 eggs, beaten

¼ tsp vanilla extract

Preheat oven to 350 degrees. In large bowl, combine oats, brown sugar, pecans, salt, baking powder and cinnamon.  Add remaining ingredients and mix well.  Pour into greased 9x13 pan.  Bake 35-40 minutes or until set and edges are brown.  Cool slightly before serving.  To serve, cut squares (like a brownie) and place in individual bowls. Top with warm milk.

Dilly Beans

These are spicy pickled beans. A fun way to use some of your beans from the garden.

Dilly Beans
Yield: about 4 pints or 2 quarts
2 pounds green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
1 tsp. cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar, and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp. cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. (Double the amounts for each jar if using quart size.) Ladel hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process in a boiling water canner for 10 minutes. (Adding time for higher elevation. Where I live is about 4,000 some feet so I add 10 minutes, for a total of 20 minutes. Here's a handy dandy chart to reference.)
Turn burner off and remove canner lid. Let jars rest in water for 5 minutes, remove and cool.

From the Ball Blue Book of Preserving

Lentil Chili

Jeremy doesn't like chili, but he did like this.  We all liked it, actually!  I did the stove top version.  You could easily leave out the meat in this too...

LENTIL CHILI

PREP TIME: 15 MINS

COOK TIME: 10 MINS

INGREDIENTS:

·         1 pound lean ground beef or turkey (optional)

·         1/2 cup chopped yellow or white onion

·         2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

·         28-ounce can crushed tomatoes

·         4 cups low-sodium chicken broth

·         1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained

·         1 medium green bell pepper, cored, seeded and small diced

·         1 1/2 tablespoons chili powder

·         1 tablespoon brown sugar

·         1 teaspoon dried oregano

·         1 teaspoon cumin

·         1 teaspoon salt

·         1/4 teaspoon black pepper

·         All the chili toppings your heart desires

DIRECTIONS:

1.        INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

2.       Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.

3.       Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

4.      STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

5.       Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.

6.      Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

7.        SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

8.       Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.

9.       Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

 All images and text ©Mel's Kitchen Cafe.

https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/

Bits 'n' Pieces Granola

Cameron checked out a kid's cookbook at the library and picked this granola to make. We even had all of the dried fruit it suggested, which is unusual! It's yummy! I subbed part of the honey with maple syrup.

Bits 'n' Pieces Granola
2 3/4 c. regular oats
1/2 c. sliced or slivered almonds
1/3 c. coarsely chopped walnuts
1/2 c. honey (can sub part with maple syrup)
1/3 c. butter, melted
Dried fruit - cherries, golden raisins, chopped apricots

Heat oven to 350.
Combine the oats and nuts in a bowl.
In a separate bowl, combine the honey and butter. Drizzle over the dry ingredients; stir until well coated.
Spread the mixture in an ungreased jelly roll pan and bake for 15 minutes, then stir. Bake an additional 10 minutes or until browned, watching closely to make sure it doesn't burn.
Cool completely in the pan. Break into pieces and add the dried fruit.

Overnight Slow Cooker Pumpkin Pie Steel Cut Oatmeal

This is the best recipe for slow cooker steel cut oats that I've tried. It turned out creamy and flavorful and there weren't any burned edges. I actually made it with some of our winter squash (like Butternut), so I can't claim to trying it with actual pumpkin, but they're very similar so I'm sure it's good too.
You cook this in a water bath in a separate dish inside the crock pot. I made a 1/2 recipe because I only had 1 dish that would fit in my crock pot and that's how much it would hold. My dish wasn't on the bottom of the crock pot either. It was suspended by the sides, but the water still came up high enough to reach it.

Overnight Slow Cooker Pumpkin Pie Steel Cut Oatmeal
4 1/2 c. milk
1 (15 oz) can pumpkin, or about 2 c. pumpkin/winter squash puree
1/2 c. maple syrup
1 T. vanilla extract
1 T. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. ginger
1/4 tsp. salt
1 1/4 c. steel cut oats

Find an oven-safe baking dish (like Pyrex or Conrningware) that will fit in your slow cooker, but still allow the slow cooker lid to fit on securely.
In the baking dish, whisk all the ingredients but the oats. Once they're combined, stir in the oats. Carefully place the baking dish in the slow cooker and slowly pour water into the bottom of the slow cooker until it reaches about 1 inch below the top of the baking dish. Cover and cook on LOW for 8 hours. Remove the dish and stir before serving.

Yield: 6-8 servings

Adapted slightly from fivehearthome.com

Moroccan Black-eyed Peas

This is delicious and really quite filling. And super easy to throw together in the crock pot!

Moroccan Black-eyed Peas
1 1/2 c. dried black-eyed peas
1 onion, chopped
1/2 c. olive oil
1/4 c. cilantro, optional
3 cloves garlic, chopped
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
1 tsp ground ginger
1/4 tsp cayenne (or to taste)
3 1/2 c. water
1 8 oz can tomato sauce

Place black-eyed peas in a large container and cover with several inches of cool water. Cover and soak 8 hours, or overnight. Drain and rinse peas.

Combine all the ingredients but the tomato sauce in a slow cooker. Cook on high all day (8 hours). Before serving, stir in the tomato sauce.

Easy Homemade Cream of Wheat

Did you know that Cream of Wheat is basically just wheat flour? Well, I don't know what's on the ingredient list on the package from the store, but you can make your own with basically just wheat flour!
When we hear of the handcart pioneers surviving on a few ounces of flour that they'd make into a gruel, this is what they were talking about. Except the poor things didn't have sugar. Or vanilla. Or chocolate. Thankfully we do so we can make it tastier! You can make all sorts of flavors!

Easy Homemade Cream of Wheat
3 c. water
3/4 c. whole wheat flour
1/3 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla, optional

Put the water in a medium saucepan. Carefully whisk in the whole wheat flour until it is all mixed and there are no lumps. Add the sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce the heat a little and continue stirring until it thickens to your liking. Serve with milk, if desired, to thin it out a little.

Variations:

Peanut Butter Cookie
Add 1/3 c. peanut butter with the sugar and salt

Chocolate
Add 1-2 T. cocoa with the sugar and salt
(The amount of cocoa depends on how rich your cocoa is. I sometimes have a Dutch blend one that is super rich and so I need less with that)

Recipe adapted from HillbillyHousewife

Amish Oatmeal Bread

This is our favorite bread recipe from an Amish cookbook I checked out at the library. I've checked the book out several times and I always make this bread. It's delicious!

Amish Oatmeal Bread
3 1/2 c. boiling water
2 c. quick oats
1 c. honey (I usually do part brown sugar and part honey)
2 T. salt
1 c. warm water
2 T. active dry yeast
4 eggs
3/4 c. oil
4 c. whole wheat flour
8-10 c. all-purpose flour

In a large bowl, mix boiling water with oats, honey, and salt. Let stand 15 minutes, stirring occasionally, until lukewarm (this will happen faster if you pour it out and spread it on something like a plate). Mix yeast with warm water. Once it is foamy, add to the oatmeal mixture with the eggs and oil; mix well. Mix in wheat flour. Add enough white flour to make a soft dough; knead until smooth. Cover and let rise until double (or at least rest for 15 minutes). Form into 4 loaves and put in greased loaf pans. Allow to rise until almost doubled. Bake at 350 for 30-35 minutes.

Altered slightly from Gather Around the Amish Table by Lucy Leid

Coconut Red Lentil Soup

One of my favorite things about this soup (other than its flavor) is that it is so filling! I think that can be hard to find with vegetarian meals sometimes. It calls for golden raisins, which I listed as optional. I must say, though, that golden raisins are so much tastier than regular ones. Why aren't they as common? Are green grapes harder to grow??

Also, my split peas took closer to an hour to soften. This is probably an altitude thing, but could also be because they were old. So take that into consideration when making this.

1 c. yellow split peas (green would work too)

1 c. red split lentils (or regular)

7 c. water

1 medium carrot, cut into 1/2-inch dice

2 T. fresh minced ginger 

2 T. curry powder

2 T. butter or ghee

4-8 green onions, thinly sliced

1/3 c. golden raisins, optional

1/3 c. tomato paste

1 14-oz can coconut milk

2 tsp. salt

cilantro for serving, optional

Rinse the split peas and lentils until no more murky water drains from them. Place them in a large soup pot, add the water and bring to a boil. Reduce the heat to a simmer. Add the carrot and 1/2 T. of the ginger. Cover and simmer for 30+ minutes, or until the split peas are soft. (Mine took closer to an hour).

Meanwhile, in a small dry skillet or saucepan over low heat, toast the curry powder until is is fragrant, being careful not to burn it. Set aside.

In a small skillet, melt the butter over medium heat, add 4 of the green onions, the remaining ginger and raisins. Saute for 2 minutes stirring constantly. Add tomato paste and saute for another minute. Add the curry powder and mix well.

When the peas are soft, add the tomato mixture, coconut milk and salt; stir well. Simmer, uncovered, for 20 minutes or so. The soup will thicken quite a bit. You can add more water, a little at a time if you want it thinner.

Serve with chopped fresh cilantro and more green onions, if desired. Can also serve over rice or farro.

Yield: 6 servings

From 101cookbooks.com

Magic Milkshakes

These are just kind of a fun and yummy way to use some food storage products! We've tried several flavors and really liked them. These are more of the drinkable kind of milkshake, kinda like a Wendy's Frosty, not the ones that are just ice cream in a cup.
If you happen to have Morning Moo brand powdered milk you'll need less sugar because it's already sweetened (uh, fyi, it's not really milk. It's like kool-aid powdered milk. Too bad I didn't know that before I bought a bunch). I've included the adjustments at the end.

Magic Milkshakes
1 1/2 - 2 c. ice cold water
1 1/2 c. non-fat dry milk powder
2/3 c. sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
2 T. oil and/or a 5-second squirt or non-stick spray, optional**
ice

Place all of the ingredients in the blender, adding enough ice to make it about 3/4 full. Process for 2 minutes, or until it's thoroughly blended.

**The oil adds creaminess to the shake, so if you want it to be creamy, it needs some fat. The spray has lecithin in it, which is an emulsifier, that helps bind it together. Some people only do the spray to keep the fat content down. I often don't add these and we still like them, but they aren't as creamy. I may try it with coconut oil sometime...

Yield: 4 12 oz servings

Variations:

• Add 1 ripe banana for a chocolate banana shake
• Add a spoonful of peanut butter for a chocolate peanut butter shake
• Add some mint extract or some mint candies for a chocolate mint shake
• Add some orange zest (or orange extract) for a chocolate orange shake 
• To make vanilla shakes: omit cocoa, reduce sugar to 1/2 c. and add 1 T. vanilla. 

Morning Moo adjustments: use 1/3 c. sugar and 3 T. cocoa

Altered from Hillbilly Housewife

Rosemary Crackers

You know that the Wrights have a thing for rosemary, so it caught my eye when I saw the recipe for these. (Unfortunately, I neglected to note where I got it. Whoops!) We think they taste great! They're similar to wheat thins, but they don't have any sweetener so the flavor is a bit different. And the best thing about them: they're so easy! I'd never tried making my own crackers before. Now I want to try more...

Also, if you're not big on rosemary, you could try a different herb that you like.

Rosemary Crackers
2 c. flour (I do half wheat, half white)
1/2 tsp salt
1 tsp baking powder
2/3 c. warm water
1/2-1 T. dried crushed rosemary (we use 1 T.)
1/3 c. olive oil
Kosher salt, for sprinkling

Heat oven to 400.

Combine the dry ingredients in a medium mixing bowl. Add the wet ingredients and mix until a thick dough forms. (The original recipe said to knead it, but mine wasn't thick enough). Let rest for 5-10 minutes.

Meanwhile, grease two large cookie sheets. Divide dough into 2 equal parts and roll onto the cookie sheets, all the way to the edges. Try to make sure you get it evenly spread so it will cook evenly.

Sprinkle lightly with salt and use a pizza cutter to score into squares. Bake for 12-15 minutes, until crackers are lightly browned. Cool on a wire rack.

Store in an airtight container. If you live in a humid place you can sprinkle some dry rice on the bottom of the container to help keep them crisp. Mine stayed perfectly crisp without it in our dry state though!

Baked Ziti

I've been making this for awhile and keep meaning to post it. For me, it rivals lasagna. It is creamier and cheesier than lasagna, which I love. The sour cream doesn't make it taste sour, it just makes it creamier. It originally called for ground beef too, but I prefer dishes like this to be meatless.

Baked Ziti
1 pound dry ziti (or any tube pasta)
1 onion, chopped
1 T. oil
2 (26 oz) jars spaghetti sauce
6 ounces sliced provolone cheese
1 1/2 c. sour cream
1 1/2 c. shredded mozzarella cheese
fresh or frozen spinach (thawed if frozen), to taste
2 T. grated fresh Parmesan cheese

Preheat oven to 350. Cook the ziti until al dente, according to package directions. Drain and set aside.

Meanwhile in a large skillet, cook the onion in the oil over medium heat. Add spaghetti sauce and simmer 15 minutes (or less if you're in a hurry).

Grease a 9x13 dish. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, spinach, remaining ziti, mozzarella and remaining sauce mixture. Top with grated Parmesan.

Bake for 30 minutes or until cheeses are melted.

Altered slightly from allrecipes.com

Hot Cocoa Mix

I was wanting to make a cocoa mix without using nondairy creamer and I was pleased to find a recipe in The Friend this month! It's really good when you make it with milk. I found 1/4 c. of mix to be plenty (1/3 c. was too much). We added the mini chocolate chips too, so maybe that makes it richer than if you don't add them.

Hot Cocoa Mix
slightly adapted from The Friend

2 1/2 cups instant dry milk powder
3 cups powdered sugar
1 cup cocoa powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup mini chocolate chips or 1 cup mini marshmallows (optional)

Mix the ingredients in a large bowl. Stir in the chocolate chips or marshmallows last. Store in an airtight container for up to 3 months.

To make hot cocoa, add 1/4 to 1/3 cup of the cocoa mix to 1 cup of hot water or milk. Mix well with a whisk or fork.

Whole Wheat Buttermilk Waffles

These are SO scrumptious!  They're my new favorite waffles!  The coconut oil makes them smell sooo yummy while they're cooking and it just adds a tiny coconutty aftertaste.  Delish.  We didn't have enough ground wheat flour so we did half white and half wheat - but I'm sure all wheat would be good too.  You can get away with 100% wheat when you're topping it with maple syrup haha.

Whole Wheat Buttermilk Waffles

Ingredients:

• 2 eggs
• 2 cups buttermilk
• 2 cups whole wheat flour (or half white, half wheat)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp melted butter
• 3 Tbsp melted coconut oil
  

Method:
Beat eggs well, then add buttermilk to eggs and beat.  In a separate bowl, mix together flour, baking soda, baking powder and salt.  Stir into egg mixture.  Add butter and coconut oil and beat just until smooth.  Use a hot waffle iron.  Makes about 12 waffles, depending on the size of your waffle iron.

Monique's Rolls

My sister-in-law, Monique, always brings these rolls to family functions and we all look forward to them.  Jeremy and I were talking about how good they sounded and it finally dawned on me that I could ask her for the recipe haha!  She normally rolls them into crescent shapes, but I just do round rolls with them.  I really like that this recipe uses some food storage items too!

Monique's Rolls

2 c. warm water

2/3 c. instant dry milk

1/2 c. butter or margarine, softened

1 Tbl. dry yeast

1/2 c. sugar

1/2 c. instant dry potatoes (pearls or flakes)

1 1/2 tsp. salt

2 eggs

Flour - enough for a soft dough (about 6-7 c.)

Mix together in the order given.  Knead for about 8 minutes or mix in stand mixer for several minutes.  Let rise 1 time.  Punch down and turn out on a floured board.  Divide in 2 and roll into a 10 in. circle.  Brush with butter or margarine.  Using a pizza cutter, cut the dough into 16 triangles.  Starting at the wide end, roll up in crescent roll fashion.  Place on greased baking sheet with the point on the bottom.  Cover well with plastic wrap and freeze until ready to use.  Remove from the freezer about 3 hours before you wish to bake them.  Makes about 3 dozen.  Bake at 375 degrees for 12-15 minutes. Brush with butter after baking.

 If you are making the rolls and baking that same day, after you roll them out and place on cookie sheet cover with plastic wrap or towel and let rise to double the size then bake.

**To make into circle rolls, divide dough into two portions and roll into rectangle onto floured surface.  Cut each dough rectangle into 12 pieces with pizza cutter and roll each piece into a ball.  Place in two 9x13 pans and let rise.

Rice with Sour Cream and Green Chiles

We all loved this rice and Justin said "Why don't you take a picture of it and type about it on the computer!"
So I did!

1 cup regular rice (not instant)
1 can (4 ounces) chopped green chiles
1/2 pound of shredded Monterey Jack or cheddar cheese (I used the Fiesta mix)
1 3/4 cup sour cream (I had non-fat sour cream and it worked great)
1/2 tsp. salt
1/8 tsp. pepper

Cook rice according to package directions.  Heat oven to 350.  Combine rice, chiles, about three fourths of the cheese, sour cream, salt and pepper and mix thoroughly.  Place in a 2 quart casserole.  Sprinkle top with remaining cheese.  Bake, uncovered, about 30 minutes, or until golden on top.

Carrot, Dill and White Bean Salad

You can either use canned beans or ones that you've soaked and boiled for this - you know, if you happen to think that far ahead! Be careful with the canned ones when you're heating them because they can get mushy if stirred and heated too long. I've never made it with the shallots, but tried it with green onions and I think it's way better without them.

photo from 101cookbooks.com

Carrot, Dill and White Bean Salad
Dressing:
1/4 c. extra virgin olive oil
3 T. lemon juice
1/4 tsp. salt
1/2 c. thinly sliced shallots, optional

more olive oil for cooking
2 c. sliced carrots
3 c. cooked white beans (great northern, etc.), drained and rinsed
scant 1/4 c. chopped fresh dill, or a good sprinkle of dried
2 T. brown sugar
1/3 c. sliced almonds, toasted

Combine the dressing ingredients and set aside. Toast almonds and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer (as much as possible), tossing gently every 3-4 minutes until the carrots are lightly browned, about 12 minutes total.

Add the beans and dill to the skillet and cook for another few minutes until the beans are heated through, adding more oil if needed.

Place the contents of the skillet in a bowl, sprinkle with the brown sugar and pour the dressing over the top. Toss gently. Let sit for 10 minutes. Toss again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature, sprinkling with almonds just before serving.

Serves 6-8

Recipe adapted from 101cookbooks.com

Whole Grain Breakfast Porridge

This is a yummy, healthy breakfast that you can adjust according to your tastes. I used dried cranberries and dried blueberries, and then I served it topped with maple syrup and chopped pecans. I loved the pecans in it. Yum! Amelia had milk and honey on hers. I'm sure you'll be shocked to hear that the boys wouldn't try it. : )
The original recipe said to cook it in a rice cooker, which I don't have, so I just tried it on the stove top. But I've included both sets of directions, in case you want to try the rice cooker method.

Whole Grain Breakfast Porridge

1/2 C. red or wild rice
1/2 C. steel cut oats
1/4 C. barley or farro
1/2 C. farina or wheat cereal (like plain Cream of Wheat)
1 2-inch piece of orange peel
1 cinnamon stick
1-2 Tbsp brown sugar
1/4 tsp salt
1/4 C. dried fruit
5 C. water
chopped nuts, maple syrup, milk and/or honey for serving, optional

Stovetop:
Combine all ingredients in a medium sauce pan. Bring to a boil, stir, cover and reduce heat to low. Cook at a low simmer for 1 hour. There will still be liquid at the top of the pan when done. Stir, and spoon into individual serving bowls. Add desired toppings and enjoy!

Rice Cooker:
Up to 12 hours before serving, put rice, oats, farro, farina in a 6-10 cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and water. Add dried fruit. Stir to combine.
Close cooker, set timer and program for the porridge cycle so that the breakfast is ready at desired time. (If you don't have a porridge setting, program for 50-55 minutes.)
Serve warm with desired toppings.

Slightly adapted from the foodnetwork.com

Spicy Roasted Chickpeas

I have actually wanted to try making these for a few months but lost the recipe so I was glad to see it on Our Best Bites today. Normally I don't really like chickpeas, but when they're cooked this way they get crispy and highly munchable. My kids were even eating them. In fact Cameron took the bowl for himself and told me not to get his balls and that he's not going to let me have any. (Fine with me kiddo! You eat all the chickpeas you want since you're potty trained now! Ha ha!) He's keeping his water bottle nearby because they do have a little spice to them, but it must not bother him too much! You can alter the spiciness to your tastes. I used 1/8 tsp rather than 1/4 tsp of the cayenne.

The original recipe actually comes from a site called What's Gaby Cooking. I've included her original spices as a variation. (I haven't tried that combo yet).

Spicy Roasted Chickpeas
1 15-oz can chickpeas
1 1/2 tsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. paprika
1/8 tsp. cayenne pepper
1/4 tsp. cumin

Preheat oven to 400. Drain and rinse chickpeas and pat dry with paper towels. Set aside.
In a medium bowl, combine the oil and spices. Toss the chickpeas in the spice mixture and spread the seasoned chickpeas over a parchment paper lined baking sheet. Bake for 20 minutes and then use a spatula to stir the chickpeas around a bit. Return to the oven and cook for another 15-20 minutes or until browned (but not burned) and crispy. Allow to cool.

Spice Variation:
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
1/2 tsp. paprika