On Sunday morning, I tried a new recipe, Rosemary Roasted Chickpeas, from a Better Homes and Gardens Special Interest publication, Cut the Sugar (p.78). I used 30 oz. of the chickpeas I cooked last week. These are roasted for 40 minutes with 1 Tbs. of olive oil at 425F. I put them on parchment paper to make cleaning up easier. They do have to be stirred every 10 minutes. Once removed from the oven, they are drizzled with 2 Tbs. olive oil, 1 tsp. dried rosemary (or 1 Tbs. fresh), 1 Tbs. honey; a scant ½ tsp. kosher salt, and ¼ tsp. cayenne pepper. I had a few with the leftover slice of pizza that I had for lunch. These did not knock my socks off, but they are a satisfying snack. I might also try them sprinkled on a salad. There are two other variations in the magazine. I might try a variation with Penzey’s salt-free Forward, which is a seasoning to replace salt that I have not used more than once or twice, as I keep forgetting that I have it.

• This reply was modified 5 years, 6 months ago by BakerAunt.
• This reply was modified 5 years, 6 months ago by BakerAunt.

For Sunday dinner, I made a stir-fry with leftover roasted chicken, red bell pepper, celery, carrots, mushrooms; green onion, broccoli; snow peas; soba noodles, and defatted chicken drippings.

Tonight we had a pork roast with potatoes, onions, and carrots all cooked in the tagine, and a side dish of steamed asparagus. I cut extra asparagus, about a quarter of our two rows, and will freeze the excess for a meal next winter.

We had beef stew and a green salad.

Fried cubed pork,rice,tomato gravy,left over lima beans and topped with onions soaked in vinegar.

Omelets and English muffins with raspberry jam.