I recently got offline on FB with my daughter, Julia who is in the Galapagos Islands as a semester abroad student.  She sounds very excited to be there and her photos are unbelievable.  She seems to being treated like royalty which is contrast to the  exchange students in Egypt.   I feel a little guilty especially to the parents who have children there.

I was also reminiscing on my first trip to Romania with my children’s father.  It was in 1982 under a regime that was very oppressive.  I remember waiting 2 months for Desitin diaper rash ointment to be mailed from home via diplomatic pouch.  The internet did not exist and phone calls home were prohibited.  Looking back,  I feel sorry for my parents especially my father who was against us going in the first place.  I feel privileged to live during this time.

As promised, I am posting one of my recipes from BOATFOOD to get some feedback.  This is a great substitute for croutons in salads.  This makes about 6 cups or serves 6 people.

Crispy Parmesan Chickpeas

2 15 oz cans of chickpeas

½ cup Parmesan cheese

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1/8 teaspoon cayenne pepper

Preheat the oven to 400°F.  Line a rimmed baking sheet with parchment paper or aluminum foil.
Drain chickpeas into a colander.  Rinse under cold water until the water runs clear.  Spread chickpeas out on a paper towel and pat the chickpeas to remove any loose skins and dry.In a bowl, combine the Parmesan cheese, olive oil, garlic powder, onion powder, salt, pepper and cayenne pepper.  Add the chickpeas and toss to coat. Spread the chickpeas on the baking sheet and bake for 25 minutes.  Toss the chickpeas around the pan and return to the oven for an additional 25 minutes or until crisp and brown.  Remove from oven.  Cool completely on the baking sheet.

This is a healthy snack.  Addictive!

1 Comment (+add yours?)

  1. Nora
    Feb 10, 2011 @ 05:18:24

    Sounds delicious however you can actually make this a total vegan recipe by changing or substituting nutritional yeast for the parmesan cheese. Very tasty indeed! Can’t wait to try it. Thanks for sharing.


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