HOMEMADE TORTILLAS CHIPS

This recipes is easy and healthy and so tasty right out of the oven.  We like to make these on the weekend when we are watching a movie.  What spices you add to the chips is optional depending on your taste.  You can make them hot or mild.  Store any leftovers in a zip lock bag.  I often have the leftovers for lunch with re fried beans as a dip (got to get that protein!). These chips taste amazing if you take the time to make your own salsa.....recipe for salsa is the next post. You can also use flour tortillas, or whole wheat tortillas.  Actually a mix of flour, whole wheat and corn is great.
 
HOMEMADE TORTILLAS CHIPS

-1 pkg of corn tortillas (white or yellow)
-vegetable cooking spray (butter flavor or olive oil)
-garlic salt or whatever spices you want to use....paprika, chili powder, cumin, cayenne pepper

Heat over to 350 and spray several cookie sheets with cooking spray.  Spray 5 tortillas with cooking spray, turn them over and spray the other side.  Sprinkle one side with garlic salt and a little cayenne pepper or other spices as desired. Stack the 5 tortillas and cut in half with a pizza cutter (or sharp knife).  Cut in half again.  You should have 4 pieces.  Cut these pieces again until you have 8 pieces.  Lay the pieces alternately on the cookie sheets. Spray the tops again lightly with vegetable spray.  Leave some space between each one or they won't get crispy around the edges. 

Bake for about 8-10 minutes until the edges are brown and starting to curl.  Watch them closely after 6-7 minutes because they burn quickly.  Dump them into a bowl and repeat process until you have as many as you want.

****Before you take them off the cookies sheet you can sprinkle come veggie mozzarella cheese on top and stick them back into the oven for a few minutes until the cheese starts to melt.

Serve with salsa, veggie sour cream, veggie cheese.

Roasted Red Pepper Hummus

Like the Mock Tuna recipe, hummus is very versatile and full of protein.  I hate the store bought versions and have ultimately thrown them out they tasted so bad. This is great on crackers, pita chips,  pita sandwich with veggies, on quesadillas, spread on celery, used as a dip with veggies.  I have tired other recipes but this is my favorite.  If you like more heat add Tabasco, or the Delallo Hot Pepper Garlic Sauce I mentioned on 9/1/10.  This is made with roasted red peppers in a jar, but I have been meaning to try roasting my own.  It appears to be easy and will probably taste even better. The original recipe called for 1/3 cup of lemon juice but I found it too lemony so I reduced it to 2 Tbl.

ROASTED RED PEPPER HUMMUS

2 cloves of garlic minced

1 (15 oz) can of garbanzo beans

1/3 cup of tahini

2 Tbl of lemon juice
1/2 cup roasted red peppers
1/4 tsp of basil

Drain and rinse the beans.  In a food processor combine the beans, garlic, tahini and lemon juice. Process until smooth, then add the peppers and basil and pulse the food processor just until the peppers are chopped.  Add salt and pepper to taste.

Tomato, Basil, Bruschetta

This has become our favorite appetizer. It is so good! This is from one of my favorite new books, by Colleen Patrick-Goudreau http://www.compassionatecooks.com/  On hubby's birthday he requested this dish and he feasted with a glass of wine while I made a light dinner to follow. We have served this many times and recently we took it to a neighborhood gathering (so it transports well) and it was gobbled up in no time. I like to let the minced garlic sit in the olive oil for 30-45 minutes to blend the flavors, but this isn't necessary if you are in a hurry. If you are going to a party transport the bread in a container and add to the tray when you get there.

Tomato Mixture
-2 large garlic cloves minced
-2 Tablespoons of olive oil
-a container of cherry or grape tomatoes quartered
-1 cup of fresh basil (you have to use fresh..it won't be the same otherwise)
-2 teaspoons of balsamic vinegar
-4 cups of chopped arugula
-fresh ground pepper and sea salt
Mix everything together and put into a serving bowl.  Put aside while you make the garlic bread

Garlic Bread
-1 skinny baguette
-1 to 2 cloves of garlic peeled and left whole
-olive oil

Cut baguette into 1/2"slices and paint the olive oil on both sides.  Put on a baking sheet and broil each side for 1-2 minutes watching closely that it doesn't burn. Rub the garlic cloves generously on one side of the bread. 

On a big platter put the bowl of tomato mixture in the center with a serving spoon. Arrange the bread slices around the bowl.