Sunday, January 4, 2015

Smashed Chickpea Chicken Salad- Two Ways


 You will need:
1/8 cup parmesan cheese
2 cups diced cooked chicken breast
16 oz can chickpeas/garbanzo beans
mayo
salt pepper
celery
minced dried onions
salad
bread






Smash 16 oz of drained chickpeas.  And 2 cups of minced cooked chicken breast.  Add 2 TBS mayo, 2 TBS dried onions, 1/2 tsp salt or Nosalt, 1 tsp pepper, 1/8 cup diced celery, 1/8 cup parmesan cheese.  Stir till well mixed.

I used Hodgson's Mill Rye bread for the sandwich.  Form the mix into a patty to fit the bread - otherwise it crumbles too much.  I put a thin layer of mayo on the bread before smashing the chickpea patty on it.  On the other half of the bread I arrange the lettuce, then I put both halves together.  You can also add a slice of tomato between the halves if you want to.

Extra salad  on the side, topped with more of the chickpea mix.  No dressing needed.

Save That Pickled Beet Juice! Easy, Pretty Pickled Eggs

Want to make lovely pink pickled eggs?  Save your pickled beet liquid.  I use Trader Joes pickled beets, since I'm too lazy to make my own, then I pour the liquid in a mason jar, add eggs, and fill up any extra space with some sort of vinegar- I've used all kinds- sherry, balsamic, and plain old apple cider.  Slice into the eggs, and you'll get a lovely, ombre tinted egg.  Makes a lovely garnish for anything.

Waffles and Muffin Pan Eggs

Delicious easy breakfast.    Krusteaz chocolate chip pancake mix- use the waffle recipe on the box, pour on melted butter and chocolate jimmies.

Eggs- 6 eggs, mixed with 1/3 cup shredded cheese, fresh pepper, and salt ladled into nonstick muffin pans- 4/5's full.  Bake at 350- until set.  top with Parmesan cheese, bake until  they are the doneness you like- we like well cooked eggs.