Our version of the snack mix known as “Chex Mix”
I’ve previously admitted to my weakness for onion chip dip. The quick review – I love that stuff so much I have to put it on lock down and only eat it from Thanksgiving through New Year’s (with two exceptions – Super Bowl and Daytona 500 weekends).
I have a similar control issue with the snack mix that is universally called Chex Mix, whether or not it actually uses the brand name cereals.
Last year, we took a look at what we were actually eating in that mix, and changed up the recipe. I can’t realistically call it healthier, but I’d be willing to call it “betterfied.” And because it now packs more nutrition and way more fiber than most snacks, I’ve removed it from the quarantine calendar system.
Continue reading “Couch Mix”
A dump and mix recipe using black beans and diced tomatoes with green chiles
A good bit of my kitchen repertoire is based on dump and run recipes. You know the technique – a couple of cans of easy to acquire ingredients, combined with a few fresh ones, some time in the fridge or on the stove, and voila!
This one is extremely loosely based on a dish a co-worker brought to a potluck. Known as Texas Caviar or Cowboy Caviar, there are literally hundreds of recipes out there. It’s usually presented as a side salad or a dip for Fritos or those bowl shaped Tostitos.
The problem with all of them is they are loaded with a lot of fat, salt and high carb items. A few years ago, we radically changed our food plan because we were dealing with the carb counting challenge that a Type 2 Diabetes diagnosis brings. (BIG DISCLAIMER: I am not a doctor or a nutritionist. Consult one or both for best management of a major health condition).
Continue reading “Coonhound Caviar”
Roasted chickpeas (or garbanzo beans) are another one of those recipes that is more of technique than an actual list of steps and measurements.
And it’s been posted in some form or another all over the food blogs.
But I’m going to put it here at SuzerSpace, too, because it’s a staple in our house.
It ticks all the boxes – super simple to make, inexpensive, tasty and good for you.
Continue reading “Roasted Chickpeas”
An easy dip from a few basic ingredients
Hummus is a bit of a head scratcher.
It’s been around forever, but suddenly a few years ago became the new “IT” food.
At the grocery store, a small container starts at $3.99 and goes up considerably if it has other high fashion ingredients (use the words artisan and roasted and you can add at least another dollar).
Food bloggers and their commenters have gone crazy as well, posting recipes with multiple steps and heated arguments about whether a Vitamix is better than a food processor. Don’t even get me started on the remove-the-skins vs. leave-the-skins debates. (Honestly, I fell for it, and used to skin them, but at least for me, the difference isn’t worth the work).
Continue reading “Super easy hummus”
I don’t have much of a sweet tooth. But put me near the dip and chips, and watch out. I like it so much that we had to institute “Dip Mix Season” which runs from Thanksgiving Day to New Year’s Day. There are two additional periods of legal dip mix use- Super Bowl Weekend and Daytona 500 weekend. Consuming dip outside of those calendar dates is frowned upon.
This past year, I stumbled upon an idea to make dip mix healthier. Not healthy. Just a little less bad. The easy swap was using cottage cheese for sour cream.
Continue reading “Healthier Onion Dip Mix”