Corn - Microwaved in Husks

Recipe Inspiration Source:  The Dinner Mom and Instructables

This works so well!  There are hardly any silks left!  So easy!!!

I didn't have to pull off any silk strands!

Leave the husks on the corn. You can trim the fuzzy end a little though.

Place the corn on a microwave-safe plate and microwave:
1 ear – 3 minutes
2 ears – 5 minutes
3 ears – 6 minutes
4 ears –  7 minutes

Allow the corn to cool after cooking for about 5 minutes.  The corn will be very hot when the corn finishes cooking. Use a mitt to hold the corn.  My red silicone ones are perfect.

Cut about 1 inch off of the end of the corn that has a stub.  Don’t cut the end with the silk showing.

Pull the end of the corn with the silk away and pinch and push the corn out of the husk.  Sometimes it takes a few tries to get things moving. If you are having difficulty, peel back the husk at the top a little or try holding the end with the silk in one hand and using the other hand to rock the corn a bit.

Snack - Chocolate Chickpea Clusters

Green Smoothie Gourmet came up with the perfect description for these - 

"Super healthy, crazy easy chocolate and chickpea snack rich in protein, fiber, magnesium and anti-oxidants. The perfect grab-and-run snack to boost you out of those afternoon slump."

picture

NOTE: To make the melting magic happen, the chickpeas must go straight from the oven into a bowl of chocolate chips – so plan your schedule accordingly!

• 1 can 15oz of chickpeas (aka garbanzo beans)
• 1 cup vegan chocolate chips - semi sweet, dark,...

More options:

• 1 TBSP cinnamon
• 1/4 tsp sea salt
• cayenne pepper
• cacao nibs
• nuts - toasted would be good!
• seeds - especially sesame, but also pumpkin or sunflower
• dried fruit

1. Rinse chickpeas.
2. Spread them on a small parchment-lined cookie sheet. 
3. Bake at 350 degrees F for one hour. 
4. Shake baking sheet in a circular motion every 10-15 minutes to ensure even roasting.
5. After first 15 minutes, sprinkle with cinnamon and salt if using.
6. Pour chocolate chips in a bowl, and put HOT chickpeas straight from the oven on top of the chocolate chips, stirring to melt them. Chocolate should be completely melted and drip off of the end of the spoon easily.  If you need to, microwave the bowl in increments of 20 seconds until chocolate is melt enough to stir and coat the chickpeas.
7. Replace the parchment in the cookie sheet and dollop 1 tbsp of mixture in rows, with 1 inch separation. 
8. Chill in refrigerator for one hour.
9. They are ready to eat! Store in frig or room temperature, it’s up to you.

Notes:

• One recipe recommended cooking chickpeas10 minutes at 400.

Recipe Inspiration Sources:  Green Smoothie Gourmet, Nest and Glow and Meal Prep on Fleek