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.

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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.

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Tunato, aka Pomodori con Tonno

I should be a movie executive. I  anthropomorphized food long before Seth Rogen’s Sausage Party and Tunato is far more epic sounding than Sharknado. Imagine it folks, a sequel of Attack of the Killer Tomatoes, where the murderous tomatoes shred up some tuna with their giant teeth and smother people to death with it by spewing it out of their mouths. To death!!!

My writing is getting rusty. I am aware and I halfheartedly apologize.

Despite my bad writing, like Sharknado, Tunatos from The Italian Mama’s Kitchen should be an entertaining light snack for when you’re too lazy to make a meal of real subsistence.

What you’ll need

  • 4 large or 8 medium or 16 cherry tomatoes
  • 6 ounce can of solid white albacore tuna, drained
  • 1 red onion or 2 spring onions, finely chopped
  • 2-3 tablespoons of homemade mayo

Your first step will be to prepare the tomatoes. If you opted for large or medium sized tomatoes, slice off the tops, scoop out the insides, and discard the seeds. If you use cherry tomatoes, you could still do this, but I get the sense that stuffing a cherry tomato is a lot of effort with little pay off.

Like practically every relationship I’ve been in.

I recommend just slicing the cherry tomatoes in half if you opt for them.

All the tomatoes will need their tuna and the tuna will be mixed with onion, homemade mayo, and salt and pepper to your liking.

Homemade mayo will be homemade by you and  is simple to make. All you need to do so is listed below.

  • Yolk of 1 large egg
  • 1/3 cup of sunflower or vegetable oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of white wine vinegar

You can probably guess that all these items will be combined together to make the mayo and you would be correct. The only major notes I have are to add the egg yolk first, than slowly add the oil and other ingredients while whisking vigourously.

When you’ve whisked to your heart’s content, you may whisk some salt as well. Salt is always to your liking. I personally put as little salt as possible in my food but everyone is different.

As I mentioned before, this mayo mixture will be added to the tuna mixture. When both mixtures combine, you get Captain Planet!

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He’s a hero

You don’t really get Captain Planet. I just wanted to post a picture of Don Cheadle as Captain Planet.

What you get instead is tuna stuffing for killer tomatoes. Killer as in tasty to eat.

Fill those tomatoes with the killer tuna and place the tomato tops on top. For cherry tomatoes, skip the filling step and combine everything together.

Not only will these killer tomatoes slay your tastebuds, but they are comfortable for consumption in a chill or relaxed room temperature state.

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Not a hero, but a real tomato

 

 

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.

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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?!”

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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.

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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.

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Hummus!

The French Way to Eat a Radish

This is less of a recipe and more of a suggestion. It comes from The French Farmhouse Cookbook. The author of this cookbook calls this the best little springtime snack. I was skeptical. I mean, come on, we are talking about radishes as snacks people.

Well, the French have opened my eyes. I found myself enjoying radishes in a way I never thought possible. Don’t get me wrong, if I was able to eat whatever I wanted and not get fat or sick, I would pick chili cheese fries over radishes. However, if you are a former fat kid that is trying to stay a former fat kid, this is the way to go.

If you are wondering, yes I was a former fat kid and I’m still not model thin or anything, but I’ve come a long way.

So how to eat radishes, French style, is as follows. Get a small bowl and put some sea salt in it. Grab a slice of sourdough or french bread baguette style. Butter the slice with butter, naturally. Dip your radish in salt, take a bite of that, and then a bite of your bread. I told my mother about this dish and her response was, “Oh it’s like a tequila shot!”

Way to be an alcoholic mom, but yes it’s like a tequila shot only without the ensuing embarrassment that comes after, like singing songs in the back of vehicles because you’ve had too much, dancing on bar tabletops, and/or making some poor life choices that you wish you could take back.

Radishes won’t do that to you. They are nice, well-mannered, little things. They make good boyfriends. I need to find a radish boyfriend. Sad face, sad face, everyone.

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Salt, radish, bread