Homemade Chips and Salsa

Chips and salsa are a favorite eating pastime of mine. I’ve known how to make my own salsa for a few years now, but this was my first attempt to make my own chips.

The greatest news about this chip making recipe is that it comes from the Light and Healthy Cookbook, so you can feel a little less guilty about eating a giant bowl of chips and salsa for breakfast, lunch, and dinner.

Not that I ever do that or anything.

What you’ll need for the salsa

  • 2 pounds of ripe tomatoes (5-6 medium), cored, seeded, and chopped medium
  • 1/2 teaspoon of salt
  • 1/4 cup of minced red onion
  • 1/4 cup of minced fresh cilantro
  • 1 jalapeno, seeded and minced
  • 1 tablespoon of fresh lime juice
  • 3/4 teaspoon chili powder

What you need for the chips

  • 8 (6 inch) corn tortillas, each cut into 6 wedges
  • Vegetable oil spray
  • 1 teaspoon of salt

The fist step in making the salsa is to place the tomatoes in a strainer with a bowl underneath the strainer. Sprinkle salt on top of the tomatoes and let them drain for about 30 minutes. Discard the liquid once the 30 minutes are up.

While the tomatoes are being softened with salt, you can combine the onion, cilantro, jalapeno, lime juice, and chili powder in a medium bowl.

Side note, if you like things hot like I do, don’t discard the jalapeno seeds. If you’re truly like me, you’ll add another jalapeno as well.

Put one-third of the drained tomatoes in a food processor until smooth. Then add these tomatoes to your onion and chili bowl you created earlier. Then add the chunky tomatoes and mix it all together.

Cover this mixture and let it sit at room temperature for about an hour.

We are now ready to make our chips!

Adjust the oven racks to the upper-middle and lower-middle positions and heat to 350. Place your chips as evenly as possible, spray with vegetable oil and sprinkle with salt.

Bake until they are slightly browned which should be around 8-12 minutes. Flip the chips when this occurs and bake for an additional 8-12 minutes. By this time the chips should be ready to eat, but if they aren’t just tackle on more time in the oven. You want to make sure they are nice and crisp.

Whether you need more time or not, they will need to cool before consumption which should work out with waiting on that delicious salsa you just made.

IMG_0209

Overall, I was happy with this recipe. I prefer salsa that isn’t quite as chunky most of the time, but I like how the chunky tomatoes sort of spritz juice in you mouth. It makes me feel light and refreshed.

My chips were not consistently crisp which was disappointing, but I blame myself. I didn’t bake them long enough and didn’t realize they weren’t really as crisp as they seemed. So be sure to really check those chips out before taking them out of the oven.

I’m sure if I made this again, I’d have more success and as much as I love greasy fried chips, it’s good to have heatlhy alternatives you can make yourself.

Advertisements

Hummus, A Healthy Snack Made Even Healthier; The Final Chapter Resident Olive

The epic saga of hummus in the tales of Light and Healthy has now reached it’s final chapter. Will the forces of Olive defeat the evil empire of Garbanzo?  Stay tuned to find out.

Starring,

  • 1 15 ounce can of garbanzo beans, drained and rinsed
  • 5 tablespoons of water
  • 1/4 cup of tahini
  • 3 tablespoons of lemon juice
  • 1 1/2 tablespoons of olive oil
  • 1 garlic clove, minced
  • Salt
  • 1/8 teaspoon of ground cumin
  • Pinch of cayenne pepper
  • 1 tablespoon of minced fresh parsley or cilantro
  • A jar of pitted kalamata olives, coarsely chopped

Previously on Hummus, A Healthy Snack Made Even Healthier we discovered Princess Hummus was trapped in the evil Kingdom of Garbanzo. How did she get there? Click the link to find out.

Meanwhile, our hero, Resident Olive along with two tablespoons of his coarsely chopped olive friends have made there way to Isle of Food Processor where they joined rebel garbanzo beans in an attempt to combine forces to save Princess Hummus from their evil emperor. Once combined, they traveled to Princess Hummus’s prison bowl. Upon arrival, Resident Olive realized they would need more allies and called on two more tablespoons of coarsely chopped pitted kalamata olives. When the allies arrived, the evil emperor fired bolts of fresh parsley on them in attempt to overtake the rescue.

Princess Hummus counterattacked this spell by casting a delicious hummus summon spell which caused a human to save everyone and return the people of Hummus to their rightful home, The Kingdom of Rachel’s Stomach.

All rejoiced and lived a happy, wonderful life.

img_2051

Resident Olive and his army of olives and garbanzo beans

 

Hummus, A Healthy Snack Made Even Healthier Part III The Roasting of Red Pepper

The same drill applies to  Hummus, A Healthy Snack Made Even Healthier but this time with roasted red peppers.

Like the last two times, straight tahini sauce seems to evade me. I swore I saw some somewhere though. I thought it was Trader Joe’s. I thought maybe they made it a seasonal thing or maybe they read my blog and felt bad. I don’t know, but I swear I saw it somewhere.

I’m probably just hallucinating. That happens to crazy people.

As I said, follow the recipe link above and add 1/4 cup of jarred roasted red peppers. These peppers will be chopped up in the food processor, along with everything else.

So far, this is my favorite hummus I’ve made. The red peppers give the hummus a nice small kick that is barley noticeable for me, but I have a high threshold for spice. I enjoy the pain. I would not be impressed with Mr. Grey’s playroom. I’d be like, “What no ghost pepper?!”

IMG_1773

Let the massive redness entrance you!

 

Hummus, A Healthy Snack Made Even Healthier; Part II includes more Lemons!

This is part II to Light & Healthy’s hummus recipe. You can refer to Hummus Part I by clicking the link.

There aren’t any major differences compared to the first recipe. Like the first time around, I was unable to find tahini and had to use tahini sauce from Trader Joe’s. The sauce has lemon in it as well, so all I ended up doing for the lemon hummus was add the juice of a whole lemon. Then I added a 1/4 of a cup of parsley and mixed it with the hummus.

There’s not much else to say about the recipe. It is definitely full of lemon and you can garnish with lemon zest to make it even more lemonful. I chose not to and that was fine with me.

FullSizeRender

Hummus, A Healthy Snack Made Even Healthier

My next recipe come from Light & Healthy. As I’ve said before, this cookbook is sweet because they experiment with different ingredients until they find healthy and tasty alternatives. I’m a big believer in, if you don’t like how light alternatives taste then don’t torture yourself with it.

I was unaware that hummus needed any tweaking in the healthy department though. To be fair to myself, there isn’t a whole lot of tweaking in this recipe. They basically use less olive oil and tahini. I guess that’s where all the fat is.

What you’ll need for this recipe are 1 15 ounce can of chickpeas, 5 tablespoons of water, 1/4 cup of tahini, 3 tablespoons of lemon juice, 1 1/2 tablespoons of olive oil, 1 small minced garlic clove, salt, 1/4 teaspoon of ground cumin, a pinch of cayenne, and 1 tablespoon of parsley.

The first step is to put the chickpeas, water, tahini, lemon juice, oil, garlic, 1/2 teaspoon of salt, cumin and cayenne in a blender or food processor.

I should note that I could not find straight up tahini, so I ended up using Trader Joe’s tahini sauce. If you do the same just check out the ingredients in the sauce and adjust accordingly. For example, if it has olive oil in it, don’t add in the full amount of olive oil in the recipe.

Either way, you are going to blend this mixture until smooth. After it’s been smoothed you let it settle by transferring it to a bowl and refrigerating for about an hour.

After that’s done you just sprinkle it with some parsley and it’s ready to serve. I also sprinkled mine with more cayenne, but that’s because I’m a spice freak.

The final result is a fairly basic hummus dip. I don’t have much to say about it. It wasn’t amazing, but it did the job. I paired it with pita chip wheat thins, but feel free to do whatever you wish with it.

Well maybe not whatever you wish, but you get the idea.

IMG_1264

Hummus!

A Chex Mix Fit for an Admiral

This Chex mix comes from Light and Healthy which is a cookbook I love, but I am getting tired of making Chex mixes. Thankfully this is the last one. The next recipe will be hummus, which I am excited about.

What you need for this mix is 5 cups of Corn or Rice Chex cereal, 2 cups of oyster crackers, 1 cup each of Pepperidge Farm Cheddar and Pretzel Goldfish, 1 cup of broken Melba toast, 2 tablespoons of butter, 2 tablespoons of canola oil, 2 tablespoons of hot sauce, 1 tablespoon of lemon juice, 1 tablespoon of Old Bay Seasoning.

With all these Chex mixes, the first step is to pre-heat your oven to 250 degrees and the next is to combine all of your crackers, Chex, and etc. into a large bowl. For this recipe you mix the listed ingredients until you get to the butter. From the butter on, are ingredients for the sauce you will pour on your mix later.

For my mix, I really mixed it by using both Corn and Rice Chex, which turned out well. I should also note that like I wrote in my last mix entry, I had trouble finding Melba toast, so I substituted with Brioche toast from Trader Joes again. Other than that, this portion of the recipe went as listed and planned.

Making the sauce for these mixes is always my favorite part. I get a real kick out of watching butter melt. I’m not entirely sure why. It just amuses me.

So as you can guess you are going to melt your butter with the oil, lemon juice, hot sauce, and seasoning over medium-low heat. There isn’t a whole lot of cooking time with this, you just cook until the butter has completely melted and then you drizzle and mix with your mix.

I did have one problem with the sauce portion though. I could not find Old Bay seasoning. Thankfully there are solutions for this. You can either make your own or substitute with Emril’s Essence. There are some great recipes out there for Old Bay Seasoning and it doesn’t look difficult, but I’m not exactly rolling in the dough and that mix requires a lot of spice shopping. So I decided to go for Emril’s Essence, which turned out to be a more than suitable replacement.

Other than that, the rest of the recipe is the same deal as with the other mixes which is baking in the oven for 45 minutes with shuffle breaks every 15 minutes.

This turned out well, but I thought the Barbecue Chex Mix was better. Like always, I brought this to my acting class. I do have a plot twist about that though! I got moved to the advanced level at my school so I had new people to inflict my mixes upon. They seemed to enjoy it like my class before did. I look forward to continually bribing them with food in the future.

IMG_1061

Fishy fish mix

Chex Mix for your Barbecue Garden Party

I’m back on the Light & Healthy cookbook for another chex mix. This one is barbecue themed. I have a confession to make. I’m not really into chex mixes. Thankfully, I only have one more to go in this book. I keep bringing them to my acting class as well, where they are enjoyed and get eaten up. So at least I don’t have to eat chex mix by myself like the sad person I am.

I just realized a coincidence that I feel like sharing. I’ve mentioned an ex boyfriend on here in a couple of entries. You might remember him from my artichoke recipe. In fact, I think I will call  him Artichoke from now on. Anyway as much of a jerk Artichoke was to me, one of the good things we had with each other was being able to joke around.

For example, one night we watched Beetlejuice together and when the scene with Lydia that I have a gif of above came on he looked at me and said, “That’s you.”

I responded with another quote that took place earlier in the movie, which is, “My whole life is a dark room.”

His pet name for girlfriends is pook and my special pook power was being troublesome. I was his troublesome pook, which I admittedly found endearing and annoying at the same time. I learned to embrace it and when he’d called me his troublesome pook I would respond with one of those two quotes. It was our way of affection and my way of making fun of myself.

I do relate to Lydia’s character which I feel like people might find surprising, because I’ve never dressed like a goth or emo kid. I’m always being complimented on my nice smile and apparently I project a pleasant demeanor, but there is an inner goth/emo girl who lives inside of me. I also can be extremely goofy though. In fact I may have a split personality, I’m not sure.

Anyway, the big coincidence reveal is that today is actually that ex’s birthday. I’ll spare you all the other thoughts that have sprung up realizing this though, because I’m aware I’m really bad about editing my content and staying on track as it is.

Just know there are a lot of thoughts that spring into other thoughts that go down rabbit holes that lead to wonderlands of nightmarish qualities.

So let’s get back on track with the recipe, because today is day of barbecue snack mixes and not mad hatter tea parties.

The first step is to preheat the oven to 250. In a bowl you combine corn chex, tortilla chips, Melba toast, pretzel sticks,and smoked almonds. I couldn’t find Melba toast at Von’s and Trader Joe’s got rid of theirs, so I substituted with some dried toast cracker things that a Trader Joe’s employee directed me to. They were close enough, so you can substitute with that.

Set that aside, to concoct a special barbecue sauce. To concoct, you heat on medium low heat; butter, oil, barbecue sauce, chili powder, oregano, and cayenne pepper for about a minute. Once everything has simmered nicely you pour it over your chex mixture and toss.

Once tossed, you stick the mixture in a pan and bake for 45 minutes with stirring breaks every 15 minutes or so. It is suggested that after baking you allow to cool for about an hour. I ate a bite soon after and it was delicious, so if you want to stick it to the cookbook man, it’s safe to do so.

Lydia's mix of existential angst

Lydia’s mix of existential angst