herbs Archives - Fresh and Fit

Tag: herbs

Crispy Ranch Roasted Chickpeas

Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees. While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

2 15 ounce cans chickpeas
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp drives chives
1/2 tsp dried dill weed
1/2 tsp sea salt

Instructions

Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.

http://freshandfit.org/crispy-ranch-roasted-chickpeas/

Rich and Creamy Herbed Hummus

If you have never made homemade hummus, today is the day to start. There is something so deliciously creamy about freshly made hummus that is not comparable to the store bought stuff. Through trial and error I have found that tahini paste is an essential ingredient to making a smooth, luscious hummus and adding that amazing sesame flavor. Mix in a few fresh herbs like garlic, rosemary, thyme and basil for aroma and added flavor. A squeeze of fresh lemon juice brightens the hummus up a bit and adds a nice tanginess.

I have made hummus with an immersion blender and standard food processor and find that both work well to achieve the creaminess. Make sure to take your time blending until it is super creamy. Then go to town dipping away. I love to toast up pita in the oven and slice into triangles for dipping alone with fresh vegetables.

This naturally vegan herbed hummus is a crowd pleaser and makes a large batch perfect for entertaining this holiday season!

Rich and Creamy Herbed Hummus

10 minutes

Yield: 8 servings

Rich and Creamy Herbed Hummus

Ingredients

2-14 oz cans garbanzo beans, drained
1 cup olive oil
1/4 cup tahini paste
2 tbsp lemon juice
2 large basil leaves
1 tsp garlic, minced
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
1 tsp sea salt
1/4 tsp black pepper.
Optional dippers: sliced cucumber, toasted pita, baby carrots, celery

Instructions

Combine chickpeas, lemon juice tahini and herbs/seasonings in a food processor. Pulse until crumbly.
Pour in olive oil and blend on low speed until smooth and creamy, 3-4 minutes.

http://freshandfit.org/rich-creamy-herbed-hummus/

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Farmers markets and grocery stores are full of vibrant produce this time of year. You can find many unique varieties of old favorites. Just today I saw “Apple-cots” which I am guessing is a hybrid of an apple and apricot. I couldn’t resist picking up purple bell peppers. They were something I have never seen before, so I thought they would be perfect for today’s salad recipe. I am going to serve this creamy herbed goat cheese dressed salad tonight alongside some grilled sausages. This seasonal chopped salad has some great springtime favorites in addition to the purple peppers; crunchy radishes, cool cucumbers and tender fingerling potatoes. My favorite part is the creamy herbed goat cheese dressing with fresh lemon and dill.

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Ingredients

1 c fingerling potatoes
1 c radishes, quartered
1 c bell pepper, diced
1c seedless cucumber, diced
1 tsp minced garlic
1/3 c olive oil
Juice of 1 lemon
1 handful of dill, finely chopped
2 tbsp soft herb goat cheese
Sea salt and black pepper to taste

Instructions

Bring a pot of water to boil. Add potatoes. Simmer 15 minutes or until fork tender. Strain potatoes and chill for at least 20 minutes.
In the meantime, chop vegetables and combine in a large bowl.
Whisk together olive oil, goat cheese, garlic, lemon juice and dill until smooth. Season with salt and pepper.
When potatoes are cool, slice them in half and add with the rest of vegetables.
Pour dressing over vegetables and stir. Refrigerate until serving.

http://freshandfit.org/seasonal-chopped-salad-with-herbed-goat-cheese-dressing/

Almond and Rosemary Pesto with Roasted Peppers

Making homemade condiments and spreads is a fun way to put your personal touch on dishes. The condiments and spreads are what give a dish that extra pizzaz. This almond and rosemary pesto with roasted peppers is a simple and very versatile topping for pizza, pasta, chicken and really whatever you feel like adding it to. Fresh herbs and sweet roasted peppers make this a go to recipe any time of year.

1 c almonds
1 c olive oil
1/2c grated parmesan
1 tsp minced garlic
1/2 tsp chili flakes (optional)
1/8 c Rosemary leaves
5 Basil leaves
1 large bell pepper or 5-6 mini bell peppers

Cut bell pepper in half lengthwise and remove seeds.

Turn oven to broil at 450. Place peppers on baking sheet, cut side down. Bake until lightly blackened and soft. 7-8 minutes. Larger peppers may require more time.