Mom or not, Katie Workman’s The Mom 100 Cookbook has something for everyone. Katie knows the food dilemmas we all face, and in this book she solves them for us. So first, thank you, Katie! I haven’t seen Katie since the spring, and I know we all look forward to seeing her at the Holiday Market on December 9, where she will be signing books. Also, just in case you cannot wait until the Holiday Market, Maggie will be selling a small selection of small batch food gifts at the Gather Here Holiday Market on Sunday, December 2! -Maggie
As I flipped through Katie Workman’s The Mom 100 Cookbook I felt as though we must have met before, been friends or neighbors. She knew me and, more importantly, she knew all my food dilemmas. It was all there, in black and white. With recipe solutions to get the kids fed and out the door, or making lunches that won’t get tossed or returned, or a dish you can cook in 30 minutes, this is a must-have for every busy household striving for good, honest home cooking.
I had earmarked any number of recipes to try, but it was these Chickpea Poppers that really grabbed my attention. Always searching for healthy snack options, this jumped out at me because it was so ridiculously easy, with just a few simple ingredients already in my kitchen. I also loved that along with Katie’s solutions came options – in varying degrees so anyone can tweak it suit all palates. These chickpeas were made with garlic slices and rosemary – my next batch will be the spiced up version.
This solution for a healthy snack is so easy chickpeasy (sorry, couldn’t help myself!). Rinse and strain a can of chickpeas. Pat dry and place on a rimmed baking sheet.
Drizzle with olive oil, rosemary and garlic. Season with a sprinkle of sea salt.
Bake in 375 degree Fahrenheit oven until golden brown, and as she says in her book, do not over bake or they will get tough and hard.
Highly addictive, you cannot have just one. It was a definite hit with the whole family. Perfect for everyday snacking, movie night, or party. Thanks Katie!
The Chickpea Poppers recipe is below. Before you crank up the oven and get started, why not enter our giveaway to win a free copy of The Mom 100 Cookbook? There are FOUR ways to enter to win. Try all FOUR!
1) Enter once by leaving a comment on this post answering this question: What simple, healthy recipe has been the biggest hit with your family? Any major disasters that you need Katie’s help to find a solution?
2) Enter again by following @eatboutique on Twitter and tweeting: I entered to win @katieworkman100 cookbook. She’ll be signing books @eatboutique Holiday Market on 12/9! More here: http://www.eatboutique.com/?p=9486
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All entries must be made by Sunday, December 2, 2012 at 11:59pm, and a winner will be chosen and notified by Wednesday, December 5, 2012. We can only ship to US residents. There’s not much time so leave your comment now!
Recipe from The Mom 100 Cookbook, by Katie Workman
- Nonstick cooking spray (I didn’t have any so cooked on parchment, and it worked just fine)
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher or coarse salt, or more to taste
- Preheat the oven to 375°F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
- Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt. You can continue with Step 3 or go directly to Step 4.
- See the Fork in the Road suggestions for seasoning the chickpeas on this page.
- Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature.
Fork in the Road variations: Here are two seasoning combos. These make enough for one 15-ounce can of chickpeas. When you want to use one of the seasonings, separate the oiled and salted chickpeas into two batches on the baking sheet. You can keep the chickpeas on one side as is and toss those on the other side with your choice of seasoning. Double the amounts if you want to season the full recipe.
- A mixture of 1/4 teaspoon chili powder and 1/4 teaspoon ground cumin
- A mixture of 1 teaspoon minced fresh rosemary and 1/2 teaspoon finely minced garlic
All photos styled and taken by Jill Chen.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop. Sign up to be the first to get tickets for the Eat Boutique Holiday Market.