PEA RECIPES

With the new year coming we often make goals to improve our health or diet...how about a new resolution to work increasing your 3 month supply of foods you already eat on a regular basis, or incorporate more beans and whole grains into your meals to promote a healthy lifestyle? Help is on the way....we have ideas to assist you in incorporating these changes into your life! Here are some recipes to get you started!

Instead of chips try having these on hand: ROASTED CHICK-PEAS

2 cups cooked chick-peas(garbanzo beans) You can also use drained ,rinsed,canned beans.

Pre-heat oven to 300 degrees F.
Spray cookie sheet with no stick spray. Spread chick-peas evenly on cookie sheet. Bake for about 11/2 hours, stirring occasionally. Chick-peas should be dried throughout. Store in an airtight container. Makes 1 cup.

Variations: Toss with any of the following before baking, 1 to 2 teaspoons per 2 cups chick-peas:
*chili powder
*Italian seasoning mix
*no salt herb mixes(like Mrs. Dash)
*ground cinnamon,nutmeg, or allspice
*garlic or onion powder
*curry powder


Tomato, Chick-pea And Olive salad with Fresh Mint

1 1/2 pounds medium tomatoes
1 cup thinly sliced red onion
1 cup canned or cooked chick-peas, rinsed and drained well
3/4 cup pitted black olives(like Nicoise or kalamata)
5 Tablespoons fresh squeezed lemon juice
2 Tablespoons olive oil
Kosher salt and freshly ground pepper
1 cup fresh mint leaves torn into pieces

Stem the tomatoes, then halve them length-wise. Cut each half into 1/2 inch wedges and place in a serving bowl. Add the onion, chick-peas, and olives. In a small bowl, combine the lemon juice, olive oil, 1/2 tsp. salt and several grinds of pepper. Whisk to combine. Pour the dressing over the tomato mixture. Toss gently to coat all ingredients with the dressing. Let salad marinate at least 45 minutes or up to 2 hours at room temperature. At serving time taste the salad, if needed add more salt and pepper, and an extra squeeze of lemon. Then add the torn mint leaves and mix gently.

* I got this from the Columbus Dispatch years ago. ~Enjoy! Lori
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