A Recipe Fiesta!

      15 Comments on A Recipe Fiesta!

Do you know what I realized? It’s been way too long since I’ve shared a recipe, created a new recipe, or spent more than 10 minutes in the kitchen prepping my meals.  Part of that is because I’m a creature of habit, part because I’m a single gal cooking for one, and part because I’ve been working so many later nights and by the time I get home from work, I’m too tired and hungry to take time to cook.  This often means my dinners consist of the following:

 

Eggs on toast with a side salad

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Sweet potatoes with peanut butter and cinnamon

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Giant garbage bowl salads with whatever is left in the fridge

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Don’t get me wrong, there is nothing wrong with these dinners.  In fact, they’re some of my favorites, but lately I’ve found myself craving Mexican food but not really having the time or energy to cook.  So yesterday as I thought about what I wanted for dinner, I decided it was time to feed my need for a taco salad, but in a new way.

photo-243Since we didn’t have any jarred salsa and I was not up for trekking out to the grocery store, it was time to do what I could with what I had.  And guess what? It turned out to be a super easy and delicious salsa!

 

Easy Peasy Homemade Salsa

by Katie Arnold

Keywords: blender appetizer side snack Mexican

 

Ingredients

  • 1 can Fire Roasted Tomatoes
  • 1/2 tsp minced garlic
  • 1/4-1/2 tsp cumin
  • 1/4-1/2 tsp chili powder
  • 1/4 tsp crushed red pepper
  • splash lime juice
  • salt & pepper

Instructions

Combine all ingredients in a food processor or blender and blend for 15-20 seconds. Adjust spices to taste.

Put in the fridge for the flavors to marinate before eating.

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And instead of my usual tempeh taco filling, I decided to finally try roasting chickpeas – add a little taco-inspired seasoning and these were fantastic!

 

 

Fiesta-inspired Roasted Chickpeas

by Katie Arnold

Keywords: chickpeas Mexican

 

Ingredients (serves 3)

  • 1 can chickpeas
  • 1/4 tsp onion powder
  • 1/4-1/2 tsp chili powder
  • 1/3-1/2 tsp cumin
  • Drizzle Olive Oil

Instructions

Drain and rinse chickpeas and allow to air dry on a clean kitchen towel.

Spread on parchment paper covered cookie sheet and put into a 375* oven for 45-60 minutes, until crunchy.

Put into a small bowl with a spices and olive oil and mix into covered.

Enjoy as a snack or on a taco-inspired salad.

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One day, two recipes – this has to make up for my lack of recipes lately. 😉

 

Have you tried roasting chickpeas?

What have you been craving lately?


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15 thoughts on “A Recipe Fiesta!

  1. Sarah @ The Smart Kitchen

    What is it with the taco salad cravings? I have been wanting it since Monday. I have been craving it so badly that even the school cafeteria ground beef taco meat was (almost) appealing yesterday! 🙂

    What I love about that salsa is that it is ‘authentic.’ Our chunky salsas are actually more pico. And I feel for some reason like I’m allowed to enforce this distinction simply because I have spent time in Mexico and Central America and love Spanish.

    1. admin Post author

      Dude – FEED the craving! To make it even better, my parents had family friends over for dinner last night and I came home to MORE Mexican food and was able to make a taco. This means there’s plenty of taco salads coming up this week! 😉

  2. Heather @ Kiss My Broccoli

    Ahhh, I haven’t roasted chickpeas in FOREVER!! I forgot how good they are! And I’ve never thought to use them in a taco salad…genius!!

    Lately, I’ll I’ve been craving is eggs…and bread…and cereal…oh, and blueberry muffins! It’s actually a bit sad how few vegetables I’ve eaten over the last few days, but I keep telling myself that it will all balance out in the end…I’m just going with the flow! 🙂

  3. Nicole @ FruitnFitness

    I love sweet potatoes and nut butter! One of my all time favorite combinations 🙂 I have tried to make roasted chick peas a few times but I always seem to do something wrong, I should really try again.

    1. admin Post author

      Right? So many people think I’m crazy when I say I eat pb on sweet potatoes but it’s so great!

      Try again for sure! I didn’t think they were too hard. I think the key is roasting them dry and seasoning after.

  4. Michelle @ Eat Move Balance

    Definitely looks like something I eat on a weekly basis! Salsa is one of my favorite “foods”–whoever thought to combine those veggies and spices was a genius. And roasted chickpeas are such a nice change to a taco salad.

    1. admin Post author

      I love chunky salsa (or rather pico de galo?) but this was a nice change up and so full of flavor!

  5. Precious

    I’ve never tried chickpeas before but they look good in that pic!!
    Oh my I still must try the sweet potato & nut butter!
    My cravings have unfortunately consisted of SWEETS!
    No bueno. No good at all.
    I have to get back on track!!

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