In an effort to juggle all of my hobbies, Reel Flavor, and our continuously hectic social and family lives, I’ve decided to switch to only one video recipe and one to two recipes without videos a week. I was spending so much time editing videos that it had become incredibly overwhelming keeping up with everything. This way I can focus on creating videos for the recipes I think our viewers would benefit from the most – those involving more steps and that require more than just a basic skill set. Who knows, maybe if/when (yeah right) our lives slow down a bit I’ll be able to bump up the amount of videos again. But for now I’m just trying to simplify my life where I can!
With that said, the month of June was packed full of photography classes, social events and a fishing trip to Rhinelander, WI, with our good friends Anna and Abe. I’m not really the outdoorsy type of girl. I like the idea of being outdoorsy, but when it comes down to it the bugs and the dirt really freak me out. Call me a baby, that’s fine. Our friend Anna is expecting and should have been the high maintenance one, but no, it was me. I spent the entire week leading up to the trip doing research on how to avoid ticks, how to escape a bear attack, and what bug sprays were best. You would have thought I was going into the Amazon or something. The entire time I felt itchy and was religiously examining every inch of my body for ticks. In the end I was THE ONLY ONE in the WHOLE GROUP the ENTIRE weekend that found a tick on them. Moral of the story, I need to shut up and man it up next time. I think that was God playing a little joke on me. Of course I’d be the one who got a tick. I did capture some really pretty photos though. Here are a few. Wisconsin is a truly beautiful and serene place.
The moss deep in the woods (or what I considered to be deep in the woods).
We also just got back from the Niagara region of Canada. I’ll post a few of those pics next week.
Now, on to this delicious recipe. I’ve been meaning to try toasting chickpeas for what seems like forever. I don’t know why it took me so long, but I just kept putting it off. They are so incredibly simple and addicting! I want to toast some more just to keep around as a snack. I love how all the flavors mesh so well together in this salad. It’s a perfectly light yet filling salad for summer.
Ingredients: Serves 2
1/2 green apple, thinly slice
About 1 tbsp feta cheese per salad
1 can of chickpeas, drained and rinsed
2 tbsp olive oil
White (or black) pepper
About 1/2 tsp Garam Masala seasoning
3-4 cups arugula
1-2 tbsp olive oil
Salt & black pepper to taste
Small squeeze of fresh lemon juice
3-4 beets, stems removed, skins still on
About 1 tbsp olive oil
***You will need a large piece of aluminum foil to wrap the beets in for roasting
- Preheat oven to 375
- Meanwhile, place beets on aluminum foil, drizzle with olive oil, sprinkle with a little salt, and wrap them up sealing the foil so none of the juices run out during roasting
- Place chickpeas on a baking sheet, drizzle with olive oil, season with Garam Masala, salt and pepper, and toss using your hands to coat them all
- Place both the beets and chickpeas in the oven and bake for about 25-30 minutes – I like my chickpeas nice and crunchy
- While those are baking, slice up your apple and set aside, and toss all of the arugula ingredients in medium bowl
- Remove everything from the oven and let beets cool for a little bit until you can handle them
- Remove skins – they should come off easily with your fingers or using a small knife to peel them a bit
- Slice up beets to about a cm thickness
- Place slices on plate, top with some arugula, then apples, and finish with feta and chickpeas