Ahhh, dinner tonight. Good stuff. Simple and satisfying. For my ARF/5-A-Day contributions, I made two dishes, one a tried-and-true and one new one. The tried-and-true was the always excellent, absurdly easy Melty Portobello Sandwiches – divine! Then, I also made Spicy Baked Chickpeas, a recipe I found from Spoon and Stem, They were tasty and very simple to make; only problem is I’m the only one that’s going to be eating them in this house.
Spicy Baked Chickpeas
From Spoon & Stem
non-stick cooking spray
1 (16 ounce) can chickpeas, drained, rinsed and dried
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
Preheat oven to 425F. Lightly coat a rimmed baking sheet with non-stick cooking spray. Place chickpeas evenly on the baking sheet. Bake, stirring occasionally, until golden brown, about 20-25 minutes. Pour into a large bowl and add salt, cayenne, garlic powder and oregano, Gently combine to coat evenly.
Sarah’s Steak Fajita Pockets with Avocado Salsa will make great use out of the two avocados sitting on my kitchen counter.
Whew! That is finally the round-up. You guys totally rocked ARF/5-A-Day today, and I think this is the most diverse round-up we’ve had since I started this. Awesome, awesome job!
Hot Health Hint for Today: Did you know that Broccoli helps fight Ovarian Cancer? No? I didn’t either. It contains isothiocyanates, a plant chemical known for fighting carcinogens. Just add one cup of raw or steamed broccoli to your diet every day to get the cancer-fighting powers started. Considering Ovarian Cancer is difficult to diagnose and treat, this is very good news.
OK folks, all for tonight. Until tomorrow…
A year ago today … Indian food review and a stop for homemade ravioli.