The Story of Cooking - L & L Blog
There's nothing natural about riding a desk all day, but most of us do it. Adding insult to injury are the snack offerings, like vending machines filled with Cheez-Its. This is no knock against Cheez-Its. I love them...a little too much. And snacks without protein and other nutrients always leave us hungrier in the end.
Stash these satisfying and easy-to-make options in your snack drawer. They have a longer shelf life and are packed with flavor. Just make sure your co-workers don't get a peek!
Roasted Chick Peas
These crunchy, salty treats are perfect for when you're craving potato chips. Preheat your oven to 350, drain a can of chick peas, toss with oil and seasoning in a bowl and bake for 45 minutes. While the flavor combinations are endless, a real crowd-pleaser is: salt, cumin, black pepper, garlic powder, onion powder and chili powder.
This go-to snack really packs the protein, and will satisfy you until dinner. No dehydrator needed - you can make these in the oven. From Korean BBQ to buffalo, tips and flavor combinations can be found here.
Gluten-free and with only two ingredients, you can make these batches in bulk, alternating the spice combinations. All you need is one egg and two cups of almond flour. Mix well, add whatever spices you'd like, then roll and press onto a greased baking sheet until thin and even. Bake at 350 for about 15 minutes until the edges brown. Have fun with the seasonings! Rosemary sea salt or cumin and chili powder - the possibilities are endless.
As you can tell, I love to play with flavor combinations. Popcorn is no exception, and rich in fiber. An addictive recipe can be found here. But for a semi-homemade treat, pop a bag of organic popcorn in the microwave, throw in peanuts, chia seeds and flax seeds, drizzle in some caramel syrup and shake the bag like crazy. Fun tip? Use chopsticks and keep your fingers keyboard-ready!
Look at me, so blown away by flavor I look like I stood in front of a wind machine. Maybe also have a hairbrush at your desk.
Happy Thanksgiving, everyone!
Ladles and Linens has a lot to be thankful for this year, and it has to do with you. Thank you for shopping local and supporting small business. And thank you for making the world a more delicious place!
As a rule, it's always better to make too much food than just enough, because you'd be saddled with worry about running out. Besides, leftovers means less cooking and more time to relax. Speaking of leftovers, why not switch up the turkey sandwiches for a healthy snack to carry you through the hectic holiday season? Turn that bird into turkey jerky!
Cooked turkey works just fine. Since it can be a dry bird, don't simply depend on the natural juices it was cooked in. To help preserve the jerky, the marinade needs a good amount of salt. And to give it oomph, make it zesty. Thinly slice the remainder of the turkey (against the grain), set your oven or dehydrator to 175 degrees, and use one of the below marinades to season your turkey overnight. Once in the oven or dehydrator, it should take about 2-4 hours for the jerky to be complete, depending on the thickness of the slices. The meat should bend before it breaks - that's how you know it's ready.
Americana marinade: Worcester sauce, soy sauce, brown sugar, salt, pepper and herbs (use your discretion; rosemary, thyme, sage, etc)
Korean BBQ: Sesame oil, soy sauce, brown sugar and garlic salt. Top with sesame seeds
Buffalo: A little olive oil and a lot of Texas Pete
Mexican: Soy sauce, cumin, hot salsa, lime juice, chili powder and a bit of lime zest