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Saturday Stirrings – With Friends

saturdaystirrings.jpgOkay, so far no smoke. And not from my kitchen, but from my computer. This is the first week I’m using Mr. Linky so that y’all can join me for Saturday Stirrings.

My recipe this week will be short and sweet. Since all this technical cr stuff is frying my brain. This is a South Beach Diet snack idea. It sounds weird, but I LOVE IT!

Personally, I could sit and eat an entire bag of Lay’s Potato Chips in one sitting, but if I want to continue to fit through my front door, I need to find a delicious alternative. Enter the garbanzo bean. Also known chickpeas.

Roasted Chickpeas

1 Can (14 – 19 ounces) chickpeas, rinsed and drained.

Preheat the oven to 350 degrees.

Spread the chickpeas on an ungreased baking sheet in a single layer. (This is where I add a little salt, because I’m a rebel.)

Bake for 50 minutes, or until browned and crisp enough to rattle. Makes 4 servings.

My kids even like these. And I’ve never gotten them to go within 20 feet of a garbanzo bean before.

Allrightythen, your turn. (Instructions below Mr. Linky’s box)

In the Mr. Linky thingy, in the first box titled, “Your Name” enter your name and then in parenthesis, a very short form of your recipe.

For example:

Your Name: Fiddledeedee (Boiled Chicken Beaks)

In the second box titled “Your URL,” enter the URL of the post you created. NOT the URL of your blog.

For example:

Your URL: http://fiddledeedee.net/boiled-chicken-beaks/


Then click the little “enter” box, and your name will magically appear.

On your post, link back here, and feel free to use my Saturday Stirrings graphic, if you’d like.

Is that clear as mud?

And if you don’t have a blog, feel free to leave a recipe in the comments section.

Bon appetit!


13 Responses to Saturday Stirrings – With Friends

  • Clearer than mud, actually! Thanks!

  • Oh, man. I am so glad this is the beginning stages so my errors are only visible to a few so far. I’ve tried to leave a comment twice now…did something wrong. I’ve also tried to leave a (parenthesis) thing next to my name and succeeded in just providing my name TWICE. Oi!! I hope I get it figured out by next week. :>)

  • Chickpeas? I have some to sneak into choc chip cookies but I’ve never considered actually eating one. They look like swollen peanuts to me.

  • Love this idea! I’m always looking for great recipes. Thanks for sharing the fun 🙂

  • Very clear!

    Is this open to any type of recipe?

    Thanks for starting this! I had been wanting to share this recipe for a while but just hadn’t done it.

  • Barbara,
    Yes, any kind of recipes would be great! I’m thinking of doing one “themed” Saturday Stirrings the first Saturday of the month, starting next month. So, in between, the skies the limit! 🙂

  • This looks like fun! I will have to look into joining next week. Until then, I left something for you at my site. Check it out when you get a chance.

  • Oh, I love this new feature, and even more that you’re going to let us play in the kitchen with you! I used to do a “Savory Sundays” post, but fell out of the habit long ago. I think I’m ready to get back into it, starting next Saturday.

    I can’t wait to try this recipe! I love chickpeas — make a mean Chickpea Ragout — and this might be just the snack for me. 🙂

  • Here is one of our all-time favorites! I can burn skillet meals, but this one is no problem for me, so I’d rate it E for easy. 🙂

    Southwestern Chicken Pie

    2 pie crusts (deep dish)
    9 oz package chicken breast strips, thawed, cut to bite-size pieces (Tyson)
    ½ c uncooked instant white rice
    15 oz can black beans, drained, rinsed
    11 oz can Green Giant Mexican corn, drained
    2 ¼ oz cans sliced ripe olives, drained
    1 tsp. garlic powder
    1 tsp. cumin
    ½ tsp. salt and pepper
    1 c sour cream
    1 c Old El Paso thick & chunky salsa
    2 c shredded Colby-jack cheese

    1 egg beaten
    1 to 2 tsp. chopped parsley

    • Heat oven to 400 degreed Fahrenheit
    • Prepare pie crusts
    • In large bowl combine all ingredients except egg and parsley
    • Mix well
    • Pour into crust-lined pan
    • Top with crust and flute (crimp) edges
    • Slit the crust in several places
    • Brush top with beaten egg
    • Sprinkle with parsley
    • Bake for 38-48 minutes or until golden brown
    • Cover edge of crust with strips of foil after 15-20 minutes to prevent excessive browning
    • Let stand 5 minutes before serving
    • Store in refrigerator

    Enjoy! Jenn

  • I bought some chick peas the other day at wallyworld. I guess that would be a good way to try to get them into my kids!

  • I’m going to try the chick peas. Have you tried edemames? Those are great too.

  • I’ve left you my recipe for Southern Cream Gravy. It is *guaranteed* to clog every artery you got, but it is SOOOO delicious and goes on everything…well, mostly.

    Thanks for doing this! I love recipes and once I have this baby I *completely* plan on cooking some of them! Ha.

  • Chickpeas . . . who’da thought? Gotta try it out on my kids. Thanks!