I made this recipe, which is supposed to bread, but is more like pound cake, and topped it with a refreshing drizzle of lime glaze. I took it to the pool and in no time at all, it was gone! So refreshing on a hot day. Enjoy!
Thursday, July 11, 2013
Friday, February 17, 2012
I opened a can of chick peas last night and then didn't want to use them. I put the in a container and in the fridge they went. This morning, once the boys left for school, I put them in a seasoned cast iron skillet and let them cook on low. Full of flavor and lower in calories than regular peanuts. A nice little snack was waiting for the boys when they came home. Well, what was left of them anyway. ~smile~
Pan Roasted Lime Garlic Pepper Pea Nuts
1 can of chick peas, rinsed and drained
2 teaspoons lime juice, or to taste
1/2 to 1 teaspoon garlic pepper, I use the grinder
1/8 teaspoon kosher salt, or to taste
In a bowl, mix the lime juice with the garlic pepper and kosher salt. Add chick peas. Let set for 15 minutes, or so.
Heat cast iron skillet or another heavy non-stick skillet to medium.
Add chick peas with juice.
Reduce heat and cook over a medium low to low heat.
Shake the pan often to keep them turned over.
If they start to stick, spray a little non-stick olive oil cooking spray in pan.
After 10 minutes, or so, taste and add more lime juice and seasonings, if desired.
Cook until dried and to your desired texture. Mine were done in 35 minutes.