Baked Chickpeas

This is a fun, healthy snack. I'm looking forward to playing with the spice mixture to get it just right.

3 cans chickpeas
1 1/2 T olive oil
2 t sugar
1 1/2 t ground cumin
1 1/2 t paprika
1 t cayenne pepper
1/2 t garlic powder
1/2 tsp salt

Preheat the oven to 425 degrees. Drain, rinse, and dry (using a clean kitchen towel or paper towels) the chickpeas. Mix chickpeas, olive oil, and spices together in a bowl. Place the seasoned chickpeas on a cookie sheet and cook 40-60 minutes, mixing about halfway through.

Jamaica's Beer Cheese Soup

2 T butter
1 c carrots, diced
1 c celery, diced
1 c onions, diced
2 cloves garlic, minced
3 cans (14 oz.) vegetable broth
1/2 c flour
2 c shredded sharp cheddar cheese
1 bottle (12 oz.) beer
freshly ground black pepper

Melt butter in medium sauce pan and add carrots, celery, onions and garlic. Cook on medium until tender (about five minutes). Add vegetable broth and bring to a boil. Reduce heat and simmer about 20 minutes. In a bowl, mix cheese and flour then slowly add to sauce pan while stirring until melted. Add beer and pepper. Serve with bread or croutons.

Jamaica's Chili Baked French Fries

potatoes, washed well
chili powder
cumin
dried rosemary
olive oil
salt and pepper

Preheat oven to 400 degrees. Cut potatoes into thin rectangles. Leave on the skin. Coat with olive oil and season to taste (a little goes a long way). Bake on a cookie sheet or aluminum foil approximately 20-25 minutes, turning once.

Jamaica's Garlic Parmesan Kale

2-3 cloves garlic, minced

2-3 slices of bacon (optional)
1 bunch of kale, rinsed and torn off the stalks into bite size pieces
1/2 t crushed red pepper
shredded Parmesan cheese, to taste
olive oil
salt and pepper

Coat the bottom of a large frying pan with olive oil and heat to medium low. Add garlic and bacon and mix until garlic is golden and bacon is crispy. Add kale, red pepper, salt and pepper and mix to coat with oil. Cook approximately five minutes, stirring occasionally. Remove pan from heat and add shredded cheese to taste.

Grandma Jacobs Carrot Cake

1 1/4 Cups Oil (use vegetable or canola)
4 Eggs
2 Cups Sugar
2 Tsp. Cinnamon
1/2 Tsp. Salt
3 Cups of Grated Carrots
2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Cup chopped nuts (Grandma used Walnuts)

Using a mixer combine oil, eggs , sugar, cinnamon and salt. Mix in remaining ingredients- pour into greased pans. Bake at 325 degrees for 1 hour or until springs back when touched. Let cool before frosting.

Frosting-
1/2 stick of Butter
2 -8OZ pkgs of Cream Cheese
Dash of Salt
2 Cups Powdered Sugar

Cream first 3 ingredients - gradually add powdered sugar. I like to beat it well and get it really fluffy and add a little cinnamon and nutmeg. You can add chopped nuts to the top of the cake after frosting.

Homemade Stock-Any kind

Take the biggest pan you have and fill with water- for chicken stock- add chicken pieces or whole chicken- we like white meat so I use bone in breasts for this. Sometimes I use legs or thighs and make the stock then give the meat to the puppies as a treat. Anyhoo, set the stove to medium and add a couple of celery stalks, a couple of carrots (clean but not peeled), onion (cut in half but not peeled) or you can use onion powder, garlic (to taste) or garlic powder, salt and pepper. Let simmer for several hours and then strain everything out. Remove the meat from the bones and discard and the veggies and bones. If you want vegetable stock just use the vegetables but more of them. So good and so easy. MUCH cheaper than buying canned or boxed stock.

Jamaica's Hummus

2 cans garbanzo beans, drained and rinsed
2-3 cloves garlic
1/4 C olive oil (approximately)
1/2 t cayenne pepper

Mix all ingredients in food processor on low. Add more olive oil (if needed) to achieve desired texture.

Jamaica's Roasted Red Pepper Pasta Sauce

2 medium onions, diced
1 large red pepper, diced
3-4 cloves garlic, minced
1/4 C olive oil
1 t dried rosemary
1 t dried oregano
1/2 t crushed red pepper
1/2 t dried basil
5 large cans crushed tomatoes
salt and pepper to taste

Coat the bottom of a large stock pot in olive oil and heat on medium-low. Add onions, pepper, garlic and spices. Cook until onions are clear and garlic is golden. Add tomatoes. Cook covered for 4-12 hours. Serve immediately. If freezing, cool the entire batch. Fill quart size freezer bags half full (to allow for expansion). To reheat, simply peel off freezer bag and cook covered over medium heat for about ten minutes, stirring occasionally.

Pumpkin Pie

1 package cream cheese, softened
2 cans pumpkin
1/3 C sugar
1/4 t salt
2 eggs
3/4 C half and half
2 T butter, melted
1 t vanilla
1/2 t cinnamon
1/2 t ginger
1/2 t nutmeg

Stir cream cheese with hand mixer or Kitchen Aid until smooth. Add pumpkin and stir until combined. Add remaining ingredients and stir until well mixed. Bake in pie crust (if desired) in 350 degree oven for 45 minutes or until a toothpick inserted in the center comes out clean. I highly recommend serving cold with whipped cream.

Note: I made this with one egg one time because I ran out. It doesn't work.

Jamaica's Pumpkin Pie Cupcakes

1 box yellow cake mix (+ eggs and oil per box directions)
1 lg. can pumpkin pie mix
1 tub cream cheese frosting

Mix cake mix according to box directions. Mix in pumpkin pie mix. Bake according to box directions. Ice with cream cheese frosting.

Jamaica's Chili Roasted Pumpkin Seeds

3 C pumpkin seeds, washed
1 T chili powder
2 t cumin
1 t garlic powder
1 t onion powder
1 t crushed red pepper
1 t black pepper
1 T kosher salt
1 t dried rosemary
2 T canola oil

Mix all ingredients. Spread seeds on ungreased baking sheet and bake in 350 degree oven for 20 minutes (stirring once half-way through) or until seeds are lightly crisp.

Taco Soup

(adapted from http://crockpot365.blogspot.com) large can diced tomatoes
1 small can of tomatoes with chilis
2 cans kidney beans, drained
2 cans pinto beans, drained
2 cans corn
1 packet taco seasoning
1 packet ranch dressing mix

Mix in Crockpot and cook 7-9 hours on low.

Note: This recipe would be good with ground turkey or beef. It is even better the next day. I topped with cheddar cheese and sour cream.

Pumpernickel bread with sprheaaad

Recipe courtesy of Rachael Ray
1 loaf of pumpernickel bread
2 cups Ricotta Cheese
3 Tbls. Honey
4- 5 sprigs of Rosemary
Lots of black pepper


Mix ricotta, honey , rosemary and pepper. Toast bread- put dollops of spread on toast and eat.
Yummy!

Black Bean Dip

(adapted from a Rachael Rogers recipe)

2 cans black beans (one drained)
1/2 can chipotle peppers in adobo sauce
2 T cumin
juice from 1/2 lime

Blend in a food processor until desired consistency. Serve with tortilla or potato chips.

Jamaica's Salsa

2 cans stewed tomatoes
3 cloves garlic
1/2 white onion
1 jalapeno, seeded
salt & pepper to taste

Blend all ingredients in a food processor. Serve with Tostito's Naturals Organic Yellow Corn Chips.

Breaded Tofu

(Rachael Rogers' recipe)

1 block extra firm tofu
1/2 C Tamari
1/2 C water
1 C Italian seasoned bread crumbs
4 eggs, beaten
1 C flour
vegetable oil for frying

Drain and dry tofu and cut into 2" cubes. Place in glass baking dish and cover with Tamari and water. Cover and refrigerate at least 4 hours (overnight is best). Heat vegetable oil in frying pan on medium. Dip marinated tofu in flour, egg then bread crumbs and fry until golden brown on the outside. Let cool on paper towels.

Trailer Park Enchiladas

1 bag corn chips
1 C sharp cheddar or casserole cheese
1 can kidney beans, drained and rinsed
1 small can enchilada sauce

Spray 9"x9" glass baking dish with non-stick cooking spray or lightly grease with vegetable oil. Add 1/2 of the chips, 1/2 of the kidney beans, 1/2 of the cheese and 1/2 of the enchilada sauce then repeat to create a layered casserole. Bake in 375 degree oven for 25 minutes or until cheese on top is melted and golden brown.

Note: This would be good with ground beef. I like to top with chives, fresh tomato and sour cream.

Jamaica's Chili

2 large cans whole tomatoes (drain one)
2 cloves garlic, minced
1/2 white onion, diced
2 cans kidney beans
12 oz. cola
4 T cumin
4 T chili powder
1 t black pepper
1 t red pepper flakes

Mix all ingredients and cook on low heat 4-8 hours, stirring occasionally. Do not cover. If liquid reduces too much, add more cola.

Note: I serve over whole wheat pasta and top with sharp cheddar cheese.

Crockpot Broccoli Cheese Soup

(adapted from http://crockpot365.blogspot.com)

20 oz frozen broccoli pieces
3 C shredded cheese
1 qt vegetable broth
1/2 t nutmeg
2 C milk

Mix all ingredients except cheese in Crockpot and cook on low 7-9 hours. Add cheese 20 minutes before serving.

Note: I prefer to use 2 cups of casserole cheese and 1 cup of sharp cheddar.