So I said I would, maybe,

make a post about the noshies. I have a few minutes, so lets see if I can do it.

The other day, I exchanged treats with another good friend-we’ve been exchanging gifts family to family for 31 years. Sometimes crafty things, sometimes foodstuff treats, sometimes seasonal decorations, whatever. We don’t decide ahead of time, we just do what we feel. The past few years, we are older, of course, and it’s been foodstuffs because it’s easy to just make extra of what we’re making for our own households, then give it away. This year, I made up the afore-mentioned peppermint bark and snickerdoodles, and did up some candy-cane-dusted chocolate covered pretzels. I took photos:

The one on the left hand side is what we received, and holycowthisisaddictive. The photo on the right shows our gift with the lid on, and the snickerdoodles I shared; we have a few left over. Our gifts to give are packed up in boxes similar to the one we received. I’m sorry about no bark photo; every morsel of it is given away. It was dark chocolate, crushed candycanes, white “chocolate” layered on top, with more candy cane dust. Pretzels are pretzels.

OK, so. Yesterday I mentioned I ate a donut. The day before, I put a hurt (for me, anyway,) on the snack mix we received. I’m a nosher, and usually keep fresh veggies around so that when I’ve got enough calories, I can still nosh. I read the best thing in Yoga Journal one time: vegetables do not make a person fat. It’s the truth. Better for us raw, but even cooked, if it’s only veggies-no dip, cheese, butter, etc.-you can eat what you like, and they don’t make you fat. And as to dip, salsa is permissible, because, again, it’s vegetables. Raw carrots are delicious dipped in salsa, but likely as I did, you’ll have to find out by trying it, because I didn’t believe it, either. Anyway, I’m not including potatoes or corn as veggies; I mean veggies a person would eat raw. The thing is, they have lots of water along with all the wonderful nutrients, and even if a person eats a whole bag of carrots or bell peppers or turnips or celery, etc., it won’t make them fat. It would also take a long, long time. I read all this back then in a magazine I trust. Most people won’t eat that much at a time, and will lose their naughty craving well before they’ve polished off all the little carrots.

Well, I needed a nosh, went for the carrots and saw I’d picked up a package of a blend of various lettuces and spinach, and thought, cool! Chips. So, I spread out a cup (1 serving is a cup, fwiw. It fits on my sheet) and sprinkled a bit of water, then seasoned the leaves while I was waiting for the oven to heat to 375.

The photo on the right hand shows the raw leaves, and the seasoning I used. I like salt-free seasoning; veggies have flavor on their own that I enjoy plus plenty of sodium, but chips need a little oomph. This time it was Florida Hope Seasoned Pepper (which really needs to be in everything savory,) and a garlic salt called Justice that has shallots, garlic, onion, green peppercorns, chives, and green onion, but No Salt. It has the salty texture, though. It’s awesome on popcorn.

The photo on the lefthand is of the chips when I took them out of the oven (375 degrees, 15 minutes. Ovens will vary.) They are light, crispy, will not dip, but really solve that chips craving a person might get. And even with the water roasted out, you can eat as many of these as you can, and not get fat.

Well, time to see how this looks, and get it put up. I hope everyone has some fun exploring what they like to do to avoid overeating the delicious rich treats we have this time of year. And I hope Scottie maybe finds this a way he can get a little more nutrition in when he loses his appetite!

I need a tagline, the way Julia and Lidia have taglines. But I can’t steal those, of course. So, here’s to a great afternoon. Also, to anyone who’s made kale chips: this mixture does not contain kale, so the aroma kale produces turning into chips will not be present. Yay!

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Published by ali redford

I love dogs and people. I want living creatures to thrive. I love to cook, and share the food, but ya gotta get in line in front of the dog.

17 thoughts on “So I said I would, maybe,”

  1. And as to dip, salsa is permissible, because, again, it’s vegetables. Raw carrots are delicious dipped in salsa, but likely as I did, you’ll have to find out by trying it, because I didn’t believe it, either.

    Dunno if it’s readily available in your location, but I’ve come to swear by Taijin seasoning mix, It’s good on everything! Sprinkled on fresh pineapple, watermelon, canteloupe or mango it’s awesome. I habitually take a baggie of carrotsticks, red bell pepper sticks and jicama sticks for my lunch (easy way to get your veggies as you said) and it’s like salsa without the mess 🙂

    I forget where you are in Kansas, but the Krogers Food Borg carries it (I looked up Witchita with Taijin’s store locator and Dillons had several stores that carried it…and given their website looks exactly like the Frys Food here in Tucson, I’m guessing it’s another member of the Kroger’s Collective )

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    1. Yum!

      I live in southern KS, and yes we have Dillons, now part of Kroger, here in town. I may have seen this on the shelf, even. I’ll keep a better eye out for it-thanks!

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    1. Thank you friend. But this post was done by Ali. I have grown so tired and worn out these days that I have asked a couple great people to also author posts here on Play Time. This one is Ali, the other person who writes and posts is Randy. They both write wonderful posts and keep the blog going for me. I hope you are well and having a grand holiday. I did not realize the new blog was not subscribed to yours, I see the format has changed. I fixed that by subscribing. Hugs

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  3. I’ve made kale chips before and know what you mean there. Also used “No Salt” seasoning that tastes like salt but isn’t according to the label. And sometimes I would put a salad together made of the lettuce, radishes and green onions straight from the garden. Used a vinegar dressing, no sugar, no eggs, just splash on some vinegar of your choice. Oh how I wish I had access to all of that now!

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      1. I always heated some vinegar when cooking anything that had a bad smell. It was better than any air freshener I ever used. Even takes the smell of fish out of the air,, and I would use some of it on my fish for added flavor.

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  4. Ah, we love roasted veggies. Best are the roasted quarter brussel sprouts. Oh my serious God good. One of our favorite soups is the roasted root veggie soup. Roasted carrots, onions, taters with a clove of roasted garlic. All drizzled in olive oil. Then added to several quarts of low sodium veggie broth. Perfect for wintering.

    As for noshing, I too am one of those people. After I finished off a carrot, couple celery stalks with their leaves, and a few radishes, I went to work on the too sweet but addictive Trader Joe’s Jingle Jangle as we watched the movie Conclave. That concluded the noshing part of the day, but it’s the noshing season for me. As for the gifts you all exchanged, I’ll take one of each, thank you, and trade you the Christmas crock pot candy my wife made.

    Happy holidays and merry noshing. Cheers, M

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        1. I made bread every day and everything is better with nice hot bread right out of the oven. Just goes so well with the flavor that is added to the veggies when they are roasted. Also good for making sandwiches from the veggies as well. I’m making myself hungry just remembering this.
          Hope you have a wonderful and merry Christmas.

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