Garlic past its prime

Some of the garlic I have from last season is starting to sprout and it makes sense since the garlic out in the ground is sprouting also.    It must sense that it’s time to grow!   At this point, the garlic is still very edible but it has lost its youthfulness and freshness.   I decided to dry some up in the Excalibur dehydrator and save it this way.   I will take it a step further and powder it for simple sprinkling into recipes.

This garlic press/slicer I found and purchased over the summer has been a true time saver!    Previous to buying it, I would cut each individual clove into slices and it did take forever.   Now I just pop the clove in the garlic slicer and presto …. nicely sliced garlic!

Patiently awaiting their time in the Excalibur

Here we have the garlic sprouting outside …

Planted in October to be harvested in July!

Make sure to add your recipe to Munchie Monday tomorrow.   I will be adding Garlic Herb Croutons … easy, easy!

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Sweet Garbanzo Beans

Although Garbanzo Beans or Chickpeas can be a challenge to grow in the garden, they are readily available in the grocery store either canned or dried.   I think the main problem I had with my success in growing the beans last summer was the location I picked to grow them.   It wasn’t a good choice – very heat intensive and it was a HOT one down south!   I did manage to produce about a handful for harvest so at this point I won’t be growing them again any time soon.   They sent up a long stem and only one or two pods (with one bean each) grew on each stem.   Regardless of my not so successful harvest … I absolutely love Garbanzo Beans!

I could eat them right out of the can in a salad or toasted in the oven nice and crispy crunchy!   I thought for a nice snack I would add a little sweetness and they came out pretty good!

Sweet Garbanzo Beans

  • 1 can 15.5 oz. Garbanzo Beans
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon powdered chai mix

Rinse and drain the beans – toss them with the olive oil and sugar and then spread out on a cookie sheet.   Toast them in the oven at 350 degrees for 40-45 minutes stirring a few times so they will not burn.

Once roasted, remove from the oven and toss with the other dry ingredients.   If you don’t have chai mixture or there is some other combination you would like to try … nutmeg, allspice – give it a try!

Enjoy a Healthy Snack!!

Head on over to Munchie Monday and share a recipe and browse through recipes added by others.    Stay healthy!

Easy Blueberry Muffins

Happy Munchie Monday!   Make sure to head on over and share your recipe here!

Blueberry Muffins

  • 1 cup fresh blueberries
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 egg or 1 tablespoon flaxseed + 3 tablespoons water
  • 2 cups whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Mix all ingredients and carefully stir in the blueberries.  Spoon the batter into a greased muffin tin or cupcake baking cups.   Bake 20-25 minutes at 350 degrees.

How to Make Graham Crackers

I have always wondered how to make Graham Crackers and finally came across a recipe and guess what……they taste just like store-bought graham crackers!   Once again I left the topping off, but if you want the total graham cracker experience, sprinkle on the topping!

Graham Crackers

  • 2 1/2 cups plus 2 TB all-purpose flour (I used 1 cup whole wheat as a substitute for 1 cup all-purpose)
  • 1 cup dark brown sugar, lightly packed
  • 1 tspn baking soda
  • 3/4 tspn coarse sea salt or kosher
  • 7 TB unsalted butter, cut into 1″ cubes and frozen
  • 1/3 cup clover honey
  • 5 TB milk
  • 2 TB vanilla extract

Topping – 3 TB granulated sugar and 1 tspn ground cinnamon

Combine flour, brown sugar, baking soda and salt in bowl of mixer.  Mix to incorporate.  Add butter and mix on low until consistency of coarse meal.

In a small bowl, whisk together the honey, milk and vanilla extract.  Add to the flour mixture until dough barely comes together.   It will be quite sticky.   Lay on large piece of plastic wrap, dust with flour, form into rectangle 1″ thick.  Wrap and chill for 2 hours or overnight.

When ready to make crackers – roll out half the dough; returning other half to chill.   Layer down the flour (very sticky to work with until you get the flour integrated in).  Roll dough 1/8″ thick.   Cut the dough into squares and place on baking sheets.  Chill again for 30-45 minutes.   You can use the knife and make line indents to resemble the graham cracker look (see pictures).

Bake 20-25 minutes on 350 degrees depending on thickness.   Watch carefully so they don’t burn!  I created some shapes with cookie cutters.

Head on over to Munchie Monday to see more recipes or add one of your own!   Enjoy!!