Fried Chickpeas

Warning: once you’ve enjoyed chickpeas this way, you may crave them all the time. 

Chickpeas are an excellent source of protein and for usually less than $1 per can, they are also an economical addition to any meal. So, how do you transform canned chickpeas into restaurant-worthy side dish? Read below.

 

Ingredients:

Canned Chickpeas

Cornstarch

Garlic Powder*

Kosher Sea Salt

Fresh Cracked Black Pepper

Your choice of spice: Herbs de Provence, Curry, Paprika, Cocoa Powder, Cinnamon, your favorite! 

*Don’t add garlic powder if you are going to add Cocoa Powder or Cinnamon

EVOO

Vegetable Oil 

 

Directions:

  1. Drain and rinse your chickpeas. Shake dry. 
  2. In a medium-sized mixing bowl, add 1/4 c. cornstarch, add 1 teaspoon salt, add 1 teaspoon pepper, add 1 teaspoon garlic powder, and spice of your choice (1 teaspoon). You can add more spices to taste, 1 teaspoon is a baseline. Using a whisk, thoroughly mix cornstarch mix. 
  3. Add in chickpeas. Move the bowl in a circular motion to coat the chickpeas in the cornstarch. 
  4. Heat large skillet to medium-high, add a 3-second pour of EVOO and Vegetable Oil and once hot, add in coated chickpeas.
    1. Cover the pan to reduce mess as chickpeas tend to “pop” when frying. 
    2. Using a metal spatula, flip chickpeas every 5 minutes until golden brown on each side. 
    3. Once cooked, take a plate and place a piece of paper towel on it (this soaks up excess oil).
    4. Using a slotted metal spoon, remove chickpeas from hot oil onto the paper towel. 
    5. Let sit for a couple of minutes.
  5. Use the paper towel to transfer chickpeas to a small serving bowl. Carefully pour chickpeas into the bowl. Enjoy! 

 

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Sweet Potato Gnocchi Recipe

When it comes to winter dining, for many of us, the rich, savory appeal of comfort foods is where it’s at. But what about being healthy? We can’t write off a whole season to eating what calls us… can we? Well, within reason. Although, this recipe won’t make your nutritionist proud, this is a slightly healthier version of well known potato dish we just can’t get enough of— gnocchi. Save room for dinner, because you’re making Sweet Potato Gnocchi with Sage & Brown Butter tonight!

Ingredients:

  • 2 lbs of sweet potatoes
  • 2 cups of 00 (Double Zero) Flour
  • 1 egg
  • ½ stick butter (room temperature, cut into small pieces)
  • 2 oz of finely grated Parmesan Cheese
  • 24 fresh Sage leaves
  • Kosher Salt
  • Grated Black Pepper

Serves 4.

Tools: Ricer

Directions:

  • Prep your potatoes. Wash, skin, and bring potatoes to a boil. Cook until tender (about 45 minutes). As soon as potatoes can be handled, put through a ricer and let cool. It’s important that you rice the potatoes while they are still hot, otherwise they will get gummy.
  • Sprinkle 1 ¼ cup of flour & salt (2 tbsp) over riced potatoes and mix in. Create a well and crack egg in middle. Using a wooden spoon, mix in egg. Turn out dough onto floured surface and knead dough until smooth, for about 2 minutes.
  • Divide dough into eight pieces and roll into 24” long, by 2” wide “ropes”. Cut into ½” pieces and dust with flour. Arrange all pieces in a single layer on a flour-dusted baking sheet.
  • Bring a large pot of salted water to boil. In batches, cook the gnocchi. You’ll know when they are finished cooking when they rise the surface. Remove with slotted spoon.
  • Heat large skillet to medium. Add butter, sage, & pepper. Once butter is melted, place the gnocchi in skillet and cover it in the butter sauce. Turn off pan. Grate fresh Parmesan on top of the gnocchi and let melt.
  • Serve and enjoy!
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Grandma’s Cheesecake

Grandma’s Cheesecake

Nothing quite takes the cake like cheesecake, especially when it’s homemade. Try this easy recipe sent in by Nickie Herold this holiday season!

Ingredients:

  • 3 8 oz. packages of cream cheese
  • 1 cup sugar
  • 4 eggs
  • 1 pint sour cream
  • 2 tsp vanilla

Directions:

  • Beat each package of cream cheese separately
  • Add sugar until dissolved
  • Add eggs, one at a time
  • Fold in vanilla
  • Beat in sour cream.
  • Make graham cracker crust in springform pan
  • Pour cheesecake mix ingredients into graham cracker crust
  • Bake 350 degrees for 45 minutes, then turn oven off.
  • Open oven door and leave ajar, with cheesecake in, for one hour.
  • Top with any kind of fruit topping.

Note from the author: I usually use strawberry or blueberry!

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Family Favorite: Broccoli Supreme

Family Favorite: Broccoli Supreme

Enjoy this tried-and-true (and loved) recipe courtesy of June Busold!

 

Ingredients:

  • 1 10 oz. package chopped broccoli
  • 1 can cream of mushroom, chicken, or celery soup
  • ½ cup sour cream
  • 1 T chopped onion
  • 1 T flour
  • ¼ cup grated carrot
  • ¼ t salt
  • Stuffing mix (prepared)

Directions:

  • Cook and drain broccoli
  • Blend soup, flour; add sour cream, carrots, and onion
  • Add salt and pepper to taste
  • Gently stir in broccoli
  • Place in 2 qt. casserole dish
  • Sprinkle stuffing mix around the edges
  • Bake at 350 degrees for 30-35 minutes
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Amaretto Pumpkin Cheesecake

Amaretto e Zucca Torta Di Formaggio

Impress your guests this holiday season with homemade desserts like this one for Amaretto Pumpkin Cheesecake!

Ingredients

 Crust:

  • 1 c finely chopped pecans
  • ½ c all-purpose flour
  • ½ c brown sugar
  • ¼ c graham cracker crumbles
  • 2 tbsp. unsalted butter, softened
  • 1 egg yolk

 Filling:

  • 1 ½ c pumpkin puree
  • ½ c brown sugar
  • 2 eggs, beaten
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • 3 packages cream cheese
  • ½ c maple syrup
  • 2 tbsp. Amaretto
  • ¼ c sour cream

Topping:

  • 1 c sour cream
  • 1 tsp Amaretto
  • 1 tsp sugar

Directions:

For the crust:

  • Preheat oven to 350.
  • Butter a springform pan and line the bottom and sides with parchment paper.
  • Combine pecans, flour, brown sugar, graham cracker crumbs, butter, and yolk in large bowl.
  • Press mixture evenly into the bottom of the greased springform pan.
  • Bake for 10 minutes and set aside to cool.
  • Lower oven temperature to 300.

For the filling:

  • Combine pumpkin, brown sugar, eggs, and spices in large mixing bowl and set aside.
  • Use electric mixer to beat the cream cheese, maple syrup, and Amaretto until smooth.
  • Combine with sour cream and pumpkin mixture.

Enjoy!

 

 

 

 

Thank You!

With Veteran’s Day being last Sunday, we wanted to show some extra gratitude to all of our Veterans and active service personnel.

We thank you all for your service, sacrifice, and loyalty to our great Country. 

Pictured below: Amanda Bolognino, Daughter of Peter and Step-Daughter of Darlene Bolognino, Sister of Nicole Bolognino, and Niece of Frank, John, and Paul Bolognino, who has been a Drill Sergeant in the United States Air Force for nearly a decade. Thank you for your service, we are so proud of you. 

 

 

 

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Slow-Cooker Red Pepper Chicken Chili Recipe

Slow-Cooker Red Pepper Chicken Chili

We’re officially in soup, chowder, and chili season …and we’re not complaining! In fact, we’re embracing it with this healthy, protein-packed chili that will have you coming back for seconds (… and thirds, but who’s counting anyway?).

Ingredients:

  • 2 lbs. chicken breast, boneless/skinless
  • 1 large white onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 c chopped celery
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • 24 oz. roasted red peppers + juice
  • 30 oz. red kidney beans, drained
  • 3 tbsp. chili powder
  • 1 ½ tbsp. ground cumin
  • 2 ½ tsp sea salt
  • 2 c chicken broth

Directions

  • Heat oil in a large skillet. Add chopped pepper, onion, celery, and garlic and sauté
  • Transfer sautéed vegetables to slow-cooker and add in drained beans.
  • Place chicken on top and sprinkle with the spices.
  • Puree red peppers + juice in a blender until smooth, then pour into slow cooker along with broth.
  • Cover and cook on low 6-8 hours
  • When you get home, transfer chicken to a plate or bowl, shred with a fork, and mix back into the chili.
  • Stir and serve!
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Sausage and Sweet Potato Soup

Sausage and Sweet Potato Soup

The key to achieving success in anything in life is planning. So, we’re giving you this recipe now, so when you have leftover sweet potato casserole (or not!) you have another meal in your back pocket! Enjoy this recipe for Sausage and Sweet Potato Soup provided by the man himself, Frank Bolognino!

Roma FB 9-24-18-01

 

Ingredients:

  • 1 lb. Roma hot sausage, sliced
  • 1 medium-sized yellow onion, thinly sliced
  • 3 garlic cloves, sliced
  • 6 cups chicken broth
  • 2 cups leftover sweet potato casserole (without marshmallow topping)
  • 1 medium-sized red bell pepper, chopped
  • 1 teas. fresh thyme leaves
  • 1 (5oz) package of baby spinach
  • Italian bread

Directions:

  • Cook sausage in Dutch oven over medium heat, stirring occasionally, 7-8 minutes or until browned. Remove sausage from Dutch oven, using a slotted spoon. Reserve 2 tbsp. drippings into Dutch oven.
  • Sauté onion in hot drippings in Dutch oven over medium-high heat 5-6 minutes or until tender. Add garlic, and sauté 2 minutes.
  • Add broth, next 3 ingredients, and cooked sausage; bring to a boil. Reduce heat to medium and simmer for 20 minutes.
  • Add spinach and simmer for 5 minutes. Add salt and pepper to taste.
  • Serve with toasted Italian bread.
  • Buon appetito!
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