Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Spicy Roasted Chickpeas December 6, 2012

So I made this recipe and it comes out delicious and it is fast and easy to make. I like to bring them with me as a snack to work or just have available to munch on as a healthy snack. Even if you are not a huge fan of chickpeas you will enjoy some of these. I like using Siracha hot sauce but you could use any hot sauce that you prefer.

Roasted chickpeas


2 Cans of no salt added chickpeas

1 Teaspoon of salt

2 Teaspoons of black pepper

1 Tablespoon of chili powder

1 Tablespoon of Paprika

1 Teaspoon of Red Pepper Flakes

2 Tablespoons of Sriracha Hot Sauce

1 Tablespoon of Chili Garlic Sauce

2 Cloves of garlic

1/4 Cup of Olive oil

1 lime


Preheat the oven to 375 degrees.

Drain the two cans of chickpeas and pat completely dry. Meanwhile mince the garlic and combine it with the rest of the ingredients except the lime in a large bowl. Juice the lime over all of the ingredients. Mix thoroughly to combine all ingredients.

Take a baking sheet and cover it with tin foil. Place the chickpeas mixture on the baking sheet in a single layer. Place it in the oven for 30 minutes. Now you need to mix the chickpeas mix every 10 minutes so that chickpeas cook evenly.

Take out cool over the oven and let the chickpeas cool slightly and then enjoy. Once you pop a couple of them in your mouth you will not want to stop.


Mashed Potatoes Questions December 5, 2012

Filed under: Uncategorized — ProvReviewsandRecipes @ 11:07 PM
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mashed potatoesSo I have a couple of questions that I would like to get people’s opinions on. I understand that people are very particular about their mashed potatoes. This could be what potatoes to use, leave the skin on or take it off, what ingredients to add, or how to mash them up.

Now personally I am partial to using mostly Russet potatoes and yes I do leave the skin on. Now what potatoes do others prefer for making mashed potatoes? Next I do leave the skin on when I make mashed potatoes, what are people’s opinion on that?

Next we come to the ingredients questions. This is where I feel that almost all potato recipes are different, they all use slightly different ingredients. Now I usually use two tablespoons of butter and half a cup of either milk or cream. I also always add scallions/green onions to my mashed potatoes. I also feel that salt, pepper, garlic powder and paprika are must use spices. What are some of the things that you use in your mashed potatoes?

The last topic I have found creates the most discussion amongst myself and people I have over for dinner who see me making my mashed potatoes. Yes I do have a ricer (which I have only used once by the way for some reason) and I have a masher as well. But I always put my hot, just out of the pot, potatoes in a large bowl and mash them with the end of a heavy glass from the cabinet. I know I know what you are thinking, why? Well I remember my grandmother doing it that way. Also for some reason I think they have the best flavor when they are mashed that way. They still have some small lumps in them but are smooth and all the ingredients get mixed throughout. I have been told by a friend that they reminded him of his grandmother’s as well, which I take as a compliment. So what do you use to mash your potatoes? Do you like them very smooth with no lumps or are some small lumps okay?

I want to know everyone’s thoughts and opinions on the mashed potato questions I asked or if you have something that you want to share that I didn’t touch upon, don’t hesitate. I look forward to hearing your responses.