Baked Tortilla Chips

I love snacks.  Who doesn't?  Snacking is a part of the American lifestyle.  But trying to be healthy or loose weight while snacking can lead to some precarious eating experiences.  Of course I like fruit.  And veggie sticks and hummus are delicious.  But some times you need chips.  Not veggie chips (which I also like).  But real deal, crunchy, tasty chips.

I actually Googled 'baked chips recipe' because I had over-bought tortillas at Sam's Club and needed to use them up before they went bad.  Let me say in advance that baking your own tortilla chips is a bit more cumbersome than going to the store and buying them; however, I think the final product is tastier and crunchier than store-bought chips.  In a pinch, I have bought baked chips.  But they are so expensive, that my enjoyment of the chips is tainted by my resentment for the high price.

Below is the basic recipe for Baked Tortilla Chips.  It only has two ingredients:

Corn tortillas (preferably white)
Oil in a mister or commercial spray like Pam


But please feel free to experiment.  I like to make my plain (unsalted), but I would definitely encourage the addition of kosher or sea salt.  If you're feeling festive you can add ground cumin, cayenne pepper, lime juice.  Whatever you like.  I like to keep my plain because it give me the flexibility of dipping in salsa or hummus or any other condiment that tempts me.



Today I decided to mix up this recipe and use Coconut Oil instead of Pam.  It's made the preparation a little more involved.  BUT I've been using coconut oil exclusively for a few months, so it was the only option in the house.  And good news - it didn't change the flavor at all.  The main adjustment I had to make was to rub the coconut oil into the tortillas BEFORE I cut them.  But it didn't really seem to add much time to the overall experience.  And made my cuticles nice and soft.

1. Preheat oven to 350 degrees F (175 degrees C)
2. Because the coconut oil is semi-solid, I spooned a small amount on each tortilla and rubbed it in on both sides.  If you are using oil in a mister or spray can, you can spray each side.  Make sure you get each side evenly coated before you cut the tortillas. **If you're going to add spices, I think you get a more even coating if you are working with the uncut tortilla**
3. Cut each tortilla into 4 wedges.  You can cut them into smaller pieces (8 wedges), but I like a big chip.
4. Line cookie sheets with aluminum foil. This just makes for an easier clean up.  Arrange chips in a single layer on the cookie sheet.  Do not overlap the chips.  They need a little space to get crispy.
5. Bake for about 8-10 minutes and then flip the chips over and bake for an additional 8-10 minutes.

When the chips are done baking transfer them to a cooling rack.  This is also for crunchiness.  If you don't have a cooling rack, don't worry.  You'll still get a crispy chip.

Be warned.  Watch the clock.  Especially if this your first time making this recipe.  It only takes a few minutes to overcook your chips.  I wouldn't suggest making these chips while your stories are on.  You're more likely to burn your chips.

Once the chips have cooled, transfer them to a plastic bag or air-tight container.  They will stay yummy for a few days.

That is if you don't eat them all with your favorite salsa

or hummus

Or however you choose to dip.  Either way: Enjoy!

Something new for breakfast: Korean-style Steamed Eggs

I have a love-hate relationship with breakfast.  Actually it's more like a tolerate-hate relationship.  I've never been a big breakfast foods fan.  I don't like milk.  Cereal is okay, but I rarely want something sweet first thing in the morning.  And eggs ... eggs and I have a complicated relationship.  Growing up, I refused to eat eggs. The taste, the smell, the entire experience grossed me out.  I don't think I started eating eggs regularly until after I graduated from college.  My perfect breakfast has always been a grilled cheese sandwich or some cold pizza.

I started eating eggs as a part of a healthy lifestyle change.  You might be thinking - eggs?  As part of a healthy lifestyle?  YES!  Eggs get a bad rep, but they are actually the perfect foundation for a healthy breakfast.  Of course this depends on how they are cooked.

So I begrudgingly started eating eggs.  And though I have learned to enjoy them more, I am always on the lookout for  yummy and healthy recipes for eggs.  Once again, thanks given to Pinterest for introducing me to something new and wonderful: Korean-style steamed eggs.  Or Gyeran Jjim (which literally means "steamed eggs") for my Korean speaking friends.  I had never heard of this style of eggs before.  I was drawn to the idea of the light and fluffy, custard-like texture.  With a 15 minute prep-to-eat time, it was definitely going to have to wait until the weekend to give this a try.  I woke up Sunday morning with 2 eggs in the fridge and the urge to be adventurous.

This recipe is really easy and open to customization.  The end result was an uber light and fluffy delicious dish.  The egg flavor is very subtle, which made my taste buds swoon.  The original recipe suggests using fish sauce or other options that had a nice, salty flavor.  But since I only had the 2 eggs, I decided to play it safe and use a mixture of milk and water.  Though the taste was light and delicious, I will definitely try broth or fish sauce the next time I make this dish.  A little salty, savoriness would have put this dish over the top.

Korean-Style Steamed Eggs (Gyeran Jjim)
2 eggs
1/4 teaspoon salt
1/2 cup water, plus more for filling pot

Combine the eggs, salt, and 1/2 cup water in a bowl. Whisk until well combined and foamy.   Pour egg mixture into a ramekin or heat-safe ceramic bowl.

Korean-style steamed eggs topped with bacon and cheese

Place the ramekin in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.

If you want to add any toppings sprinkle them on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.  Carefully lift the bowl from the pot and serve.  I suggest using a set of long tongs.
Grab a spoon, gently scoop out some of the custardy goodness.

Enjoy!

It's Natl Peach Pie Day - let's celebrate!

Fresh fruit makes a yummy pie

Being a single gal, sometimes when I go the grocery store my eyes are bigger than my fridge.  It's not that I have a small fridge.  Sometimes I just buy more food than one person can cook/eat in one week.  Especially in the summer when there are so many yummy, fresh fruits and veggies in season.

I love peaches.  When walk into the produce section and smell those yummy peaches, I gotta buy some.  I still had three peaches in the fridge when I went to the store on Sunday.  But the peaches at the store looked great, I just had to buy a few more.  "A few" being 6.

Today when I looked in the fridge, I saw that I still had those 6 peaches and that their freshness was quickly coming to an end.  Since there is only one of me and 6 of them, I decided the best thing to do was to put those peaches into a pie.  I LOVE fruit pie.  Especially when I make it myself.  Most commercial-made fruit pie is a little sweet for my taste.

When I was in the fridge looking at my peaches, I noticed that had a pint of blueberries that also needed fulfill its fruity destiny.  So I went to my favorite resource for great recipes: Pinterest.  I searched for "peach pie" and found a recipe that had peaches AND blueberries.  Serendipity!

I give full props to Joy the Baker, who originally posted this recipe on her blog.  I adjusted the sugar for my own preference and used ready-made crust (I know ... cast your stones).  If you're braver than I and want to make the pie crust, please visit her page for the extended recipe.

This was my first time making a peach blueberry pie, and I give this recipe two big thumbs up.  It is super easy to prepare, and the finished product is DELICIOUS.

Peach and Blueberry Pie

makes one 9-inch pie

3 pounds ripe peaches (about 6 peaches)

1 cup fresh blueberries

1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)

1 teaspoon ground cinnamon

scant 1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground coriander

3 tablespoons all-purpose flour

1 tablespoon cornstarch

2 teaspoon fresh lemon juice

1 egg, beaten, for egg wash

2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking

 To make the filling, wash and slice peaches.  In a medium bowl, combine peach slices and blueberries.  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

 

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

 

Remove the bottom crust and fruit filling from the fridge.  Gently pour the fruit filling into the pie dish.  Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.



With a small knife, trim the crust, leaving about 3/4-inch overhang.  With your fingers press the top and bottom crusts together and fold under.  Use your fingers to crimp the edges of the dough.  I like to cut a circle in the center of the pie.  That's just my signature move.  You can go the traditional 5 small slits in the top of the crust if you prefer.  Either way, make sure you allow a vent so the juices and steam can be released.  Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling. 

Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.  Top it with some vanilla ice cream and enjoy!

Garlic Shrimp and Chickpeas

So I saw this recipe in a food magazine, and decided I MUST try it.  It has several things that I love: shrimp, chickpeas, garlic and red pepper flakes.  I've never had roasted chickpeas before.  I'm so glad that I did.  The texture is amazing, and the color is really beautiful.

This recipe had me at Hello.  I have tweaked it some, because the original recipe had lots of oil.  I love extra virgin olive oil, but I don't think it's absence distracts from the flavor.  I used 100% canola oil spray instead; however, I left the EVOO in the recipe in case you want to enjoy the full fat flavor.  I won't lie - a little fat usually makes most things taste great.

Either way, this recipe is so delicious, I will be making it on the regular.  I'm gonna try is cold over some mixed salad greens with some fresh lemon vinaigrette.  I have a feeling it's gonna be yummy.  Enjoy!

 Garlic Shrimp and Chickpeas

2 15-ounce cans chickpeas, drained and rinsed

6 tablespoons extra-virgin olive oil

(I use 100% canola oil spray instead - healthier)

Kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

3 - 6 cloves garlic, minced

1 teaspoon finely grated lemon zest

1 teaspoon red pepper flakes

1/2 cup roughly chopped fresh baby spinach

Lemon wedges, for serving

CHRISTMAS COOKIE RECIPES

After tweeting and posting about my adventures in Holiday Cookieland, I had lots of requests to post the recipes of the cookies I made.  Of course you don't have to wait until December to whip up these delicious treats.  Cookies are good all the time!

A couple of things to know when baking: It's an exact science, so be exact with your ingredients and measurements.  DO NOT USE IMITATION VANILLA.  You deserve the real thing.  Mexican vanilla is my personal favorite.  It adds that certain je ne sais quoi that makes the cookies special.  If you don't have time to jaunt down to Mexico for spices, it can usually be found at Fiesta grocery stores or specialty baking shops.  Chill the dough overnight for best results.  Resist the urge to eat too much raw cookie dough.  It's good, but the baked cookies are much much better.

Please know that I didn't create all of these recipes, but I have mastered them.  My favorites among those pictured below: Chocolate Peanut Butter Thumbprints. Though they're all ridiculously good.  Enjoy!

 Left to right: Magic Peanut Butter Middles, Oatmeal Chocolate Chip, Russian Tea Cakes, Chocolate Chip, Peanut Butter, Chocolate Peanut Butter Thumbprints

Curry Chickpea Salad

Chickpeas, aka garbanzo beans, are a great kitchen staple.  They taste delicious, are high in protein and fiber, are excellent nondairy source of calcium, and they're cheap.  I love the flavor of chickpeas, and they pair very nicely with curry seasonings.  And I love curry.

I created this recipe on a whim, and LOVED it!  It's light and very delicious and combines some of my favorite flavors.  If you're a follower of the Paleo movement or don't like garbanzos, you can easily substitute boneless, skinless chicken breast for the peas/beans.  This recipe is easy to make.  It requires no cooking, so it could easily become a summer favorite.  This dish is also very versatile.  Scoop onto of a bed of lettuce for a salad, no dressing necessary.  Stuff into a whole wheat pita or wrap in a spinach tortilla.  Or do like I did and just grab a fork and dig in.