I’ve been playing around with something different, something healthier, something not along the lines of my usual baked good, and that would be these Roasted Chickpea Snacks. Sort of like roasted nuts, these are a quick and healthy, protein packed pick me up. It actually took a few tries to get these right — not because I burned them or anything, but more because the spices didn’t quite jive. Now that I have them sorted though, I love them. They last a couple of weeks in an airtight container (not refrigerated), but I’ve found I can eat almost an entire batch in a day. The curry spice ones are my personal favorite.
In my attempt to expand my “flavor-profile” horizons, I decided to make these “Moroccan” meatballs. For the record, I don’t know that they have turkeys in Morocco (I am guessing more lamb?), so it’s more the flavors that I am going for in this recipe: cumin, coriander, paprika, nutmeg and cinnamon. An interesting combination, to be sure. But they turned out quite lovely. I’ve frozen a batch so when I have visitors in the next few weeks, they might be good as an appetizer or a snack. If going for the whole meal thing, service with cous cous. Nom.
Stopping in quickly at this Friday lunchtime to share my little tart that I made this morning. I had some leftover bacon from something else that I didn’t miraculously just snack on, so I put together this little lunch. It’s like a quiche, yet not quite so eggy and more fillings. All in all, not a bad way to “use up bacon” (not that anyone ever has that problem). 🙂
Ok, this is a bit of a random flavor profile, but run with it, shall we? Last weekend, when I went to Eataly, they had a huge section of Italian jams, mustards and chutneys. I was intrigued, and picked out a savory jam with figs and a little bit of onion and mustard seed. Not, it doesn’t taste mustardy, just savory. Anyway, what to do with said concoction? Well, one thing certainly would have been to eat it along with cheese and crackers, but I thought that I would make my own “crackers” (aka savory cookies) and ended up with rosemary and chili flakes in them. Fantastic! These are definitely an “eat with cheese” (or salami or olives) type of “cookie” but very tasty. Experiment successful? I’d say yes!