I've been thinking of some of the snacks I've made in the past and I've been thinking of making Bluepeas and Chickberies again. Since many people probably didn't read my previous food blog I thought I'd post some old snack recipes here.
These will disappear!
your favorite spices.
Heat oven to 400F
Chop the cauliflower into bite sized pieces. Place in a bowl, drizzle with some olive oil and spices. Add a few pinches of sugar and toss.
Spread out on cookie sheet and cook until slightly browned, about 10-15 minutes.
Idea from Yogurt Land.
This is a great way to use up oranges. Blood oranges make a beautiful presentation.
Juice the oranges. Carefully pull the extra stuff out. Bring the juice to a boil, along with 1/3 cup suagr and 1 1/2 tsp. agar-agar powder.
Then pour the juice into the orange rinds and let cool in muffin tins to keep them up right.
Bluepeas and Chickberries:
1 cup frozen blueberries
1 1/2 cup chickpeas
2 Tbl. sugar
2 Tbl. olive oil
1 tsp. salt
1 tsp. dried dill
Boil blueberries, cooked chickpeas and sugar until all water is absorbed and the chick peas turn blue, about 15 min.
Coat with oil, salt and dill and bake at 425F for about 30 min, tossing often.
Mix with non-blueberry treated roasted chickpeas and coat with a sprinkling of salt and sugar before serving as a snack.
These were wonderfully salty and sweet, just the way I like my snacks. They were crunchy, but not tooth breaking.
Chocolate Coconut Blueberries:
Inspired by Jess's sister.
Blueberries coated in melted chocolate ad rolled in coconut before freezing.