Parmesan Roasted Chickpeas and Linguini

At the request of Chef Laura I am posting this recipe. It is not so much a recipe, as something I threw together for lunch. Some days I pick through what is in my pantry and fridge and see what I can make of it. This was a particularly tasty concoction. My children LOVE roasted chickpeas. They eat them on their own, hot out of the oven. (Yes I am fortunate to have children who love beans.) They make a wonderful snack. If you have fresh herbs on hand, feel free to toss some on. You can also substitute your favorite pasta for the linguini. Again, its what I had leftover from Sunday's dinner.

Parmesan Roasted Chickpeas and Matchstick Carrots with Whole Wheat Linguini

Serves 4


2 cans chickpeas -- rinsed and drained
2 cups matchstick carrots
1 package fresh whole wheat linguini -- cooked
4 Tablespoons olive oil -- divided
1/4 cup shredded parmesan cheese
Cooking spray
kosher salt and fresh cracked pepper -- to taste
garlic powder -- to taste

Cook linguini according to package directions. Drain and toss with 2 Tablespoons of the olive oil.

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Place the chickpeas and carrots in the center of the sheet. Drizzle with remaining 2 Tablespoons of olive oil, sprinkle with salt, pepper, and garlic powder. Spread evenly across the sheet.

Roast for 20 minutes until chickpeas and carrots are slightly browned. Sprinkle with the parmesan cheese and bake an additional 5 minutes.

Serve over the linguini.

Streuseled Sweet Potato Casserole

The crisp Fall air in New England is just beckoning me to make some of my families favorite Fall foods. This dish makes me long for Thanksgiving Day. My son was looking for the Turkey the night I made it. I lightened up the original version with a bit less syrup and milk instead of half and half. You will never notice the difference.

Enjoy!!!

Streuseled Sweet Potato Casserole

3 pounds sweet potato -- peeled and cubed
1/4 cup milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/3 teaspoon salt
1 eggs -- lightly beaten
1/4 cup flour
1/4 cup brown sugar
1/8 cup butter -- chilled and cut into small pieces
1/4 cup chopped pecans
cinnamon
nutmeg

Preparation

Preheat oven to 375°.

Place potatos in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the milk and next 4 ingredients (milk through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth - or mash with a masher. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Morning Glory Muffins

Just in time for back to school. These muffins are incredibly delicious and packed with healthy goodness. What could be better than a school time snack packed with carrots, raisins, apples, coconut and even your Omega 3's (thanks to some ground flax seed). I substituted mashed bananas for oil and ground flax seed for some of the eggs of this original recipe. You could also add 1/2 cup of chopped walnuts or almonds.


Morning Glory Muffins


2 cups white whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup flaked coconut
1 apple -- peeled, cored, and shredded
1 egg
2 Tablespoons ground flax seed
6 Tablespoons water
1/2 cup mashed banana
1/2 cup applesauce
2 teaspoons vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Or spray 24 mini muffin cups with cooking spray.

2 In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
Stir in the carrot, raisins, coconut, and apple.

3 In a separate bowl, beat together eggs, ground flax seed, water, mashed bananas and
vanilla.
Stir egg mixture into the carrot/flour mixture, just until moistened.
Scoop batter into prepared muffin cups.

4 Bake in preheated oven for 20 minutes (12 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.