Here's a couple fun toppings for my "vanilla yogurt pudding".
I've heard kumquats mentioned several times recently and when I saw them at the grocery this week I couldn't resist giving them a try. I'm always up for a food or culinary adventure! These little guys have quite an intense orange flavor and our commonly used in baking.
- 1/4 pound kumquats (about 10)
- 3 1/2 cups frozen rhubarb or cranberries
- 1 cup water
- 3/4 cup sugar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
With a sharp thin knife thinly slice kumquats crosswise, removing seeds.
In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes.
Add rhubarb simmer 10 minutes. Add kumquats, cinnamon and vanilla;simmer 5 more minutes. Cool mixture completely.
I really like the compote mixture, but I must admit I love the rhubarb the most.
Recipe adapted from Epicurious
Both of the garbanzo mixes are DELICIOUS! Try these out!! The dried beans are so cheap and the other ingredients are pantry staples. They are so easy to make too! I estimate 35 calories per tablespoon.
Crispy Cinnamon Garbanzo Beans
- 1 cup dried garbanzo beans
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
2. Preheat oven to 350°F.
4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.
Crispy Savory Garbanzo Beans
(same procedure as above)