During the latest Coastline Cooks show, guests included our Foster Grandparent Program Director, Christine Voss and foster grandparent, Mrs. Vincent. Together, they prepared Healthy Donut Holes and Crispy Pan-Fried Chickpeas.
Mrs. Vincent has been a volunteer at the Boys’ & Girls’ Club of New Bedford since 1995, and is currently working with the students on a variety of sewing projects. They have made hundreds of pillow cases and Christmas stockings for soldiers posted overseas, and have received numerous thank yous via personal notes and Facebook. Not only are the children learning how to sew, they are also learning math, reading and teamwork skills.
Here are the recipes as made on the show:
Healthy Donut Holes
- 1 3/4 cup almonds
- 1/2 tsp sea salt
- 1 vanilla bean, scraped
- 2 cups dried pineapple, chopped
- 2 cups pitted dates
- 1/3 cup + 1/4 cup shredded coconut
Preparation: Place almonds, salt, and vanilla in a food processor and process into fine powder. Slowly add chopped pineapple and dates, mix well. Put into a large bowl and mix in 1/3 cup coconut. Form into balls. Roll in remaining coconut. From johannavoss.com.
Crispy Pan-Fried Chickpeas
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp fresh-cracked black pepper
- vegetable oil
- 2 cups chickpeas (from a can or dried chickpeas that have been cooked and cooled)
- zest and juice from 1/2 lime
Preparation: In a medium mixing bowl, combine the paprika, chili powder, sugar, salt, and pepper. Pour enough vegetable oil into a medium saute pan to coat the bottom. Heat over medium-high heat until the oil begins to simmer. Carefully add the chickpeas to the oil and saute until golden brown, about 5 minutes. Remove chickpeas from oil with a slotted spoon and transfer to a plate covered with a paper towel. Allow to cool for a minute and, while still hot, transfer chickpeas to the bowl with the spice mixture. Toss to coat; squeeze lime juice and zest over chickpeas and serve immediately. From: inquiringchef.com.