Rosemary hasselbacks + roasted smokey chickpea bowlBecause it’s Monday when all …
?Rosemary hasselbacks + roasted smokey chickpea bowl?Because it’s Monday when all the hassles are back??! A simple Sunday evening dinner. ?I definitely prefer photographing simple plant based foods, cooked just enough to enhance their natural deliciousness. I think that’s because those are the foods I relate to the most. I’m not at all confident photographing treats…it’s a big struggle for me? and I think it’s because I don’t eat them all that often. (Apart from my large daily dose of dark chocolate ?!) And forget about photographing people, I’m really not so good at understanding those either?(hehe). What’s your thinking about this?
?Recipe rosemary crusted hasselbacks: scrub 3 large potatoes and dry. Peel. Lay a chopstick down lengthwise along side of potato and cut slits 1/4-1/8 inch wide down to chopstick level along potato. Do this for all 3. Place potatoes on baking sheet and brush generously (tops and bottoms) with extra virgin olive oil + sprinkle with salt, pepper and a generous amount of dried (or some freshly chopped) rosemary leaves. Roast at 425F about 30 minutes. Remove from oven and brush again with more extra virgin olive oil, trying to get some into the slits. Roast for about another 30 minutes until edges are crispy and middle is easy to pierce with pairing knife. ?Recipe roasted chickpeas: In a large bowl, combine 2 cups cooked chickpeas, 2 tbsp extra virgin olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 2 tsp chili powder, pinch cayenne, salt to taste. Roast on parchment-lined baking sheet at 400F about 15-20 minutes, giving them a good shake half way through.
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