Corn Tortilla Chips

Corn Tortilla Chips
http://savoryseasonings.blogspot.com/

Corn tortillas
Olive oil spray (I use Misto)
Salt
Paprika or a mild chili powder (optional)

Stack tortillas and cut into triangles as you would cut a pizza. Arrange tortilla wedges on cookie sheet pan with 1/4" of space between each wedge. Lightly spray with olive oil, the sprinkle with salt and a mild chili powder.

Bake at 400 F for 12-20 minutes or until chips are crisp (after 12 minutes, check every 1-2 minutes). After removing from the oven, wait 5-10 minutes to allow them to fully crisp.

*****
These are awesome if you cook them just right to get them nice and crunchy. Not so great if you get impatient and take them out while they are still a little soft. There is also the option to pan fry the tortillas before baking for additional flavor.

Candied Almonds

Candied Almonds
http://savoryseasonings.blogspot.com/

1/2 cup water
1 cup white sugar
2 cups whole almonds

Combine the water and sugar in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates completely and leaves a sugary coating on the almonds, approximately 5 minutes. Pour the almonds onto a baking sheet lined with waxed paper or a silpat. Separate almonds using a fork. Allow to cool about 15 minutes.

*****
I love these on a salad or as a snack. We usually make a big batch of them in December as candied nuts seem to be a perfect Christmas snack.

Peanut Butter Crunchy Balls

Peanut Butter Crunchy Balls
http://savoryseasonings.blogspot.com/

2 cups peanut butter
1/4 cup honey
1/4 powdered sugar (can be reduced)
1 1/2 cups cereal, crushed

Combine peanut butter, honey and powdered sugar. Blend with an electric mixer until smooth.

Measure 1 1/2 cups cereal, then crush*. Add crushed cereal and mix until smooth and soft.

Roll into balls**, then store in the fridge.

*I use a coffee/spice grinder to quickly grind the cereal into a smooth powder but this step can also be done by placing the cereal in a zip lock bag and rolling over the cereal with a rolling pin.

**I use a very small cookie scoop to divide the dough, then roll into balls. If you don’t have a small cookie scoop, you can divide the dough into small balls with a spoon.

*****
This is such a simple recipe I haven’t posted it. But after a dozen or so requests for this favorite kids snack I decided to post it. It’s my daughters favorite snack and it quickly becomes her friends favorite snacks when they come over. My husband also enjoys taking a few of these to work to use as a quick protein snack between meals. I use multi-grain Cheerios when I make a batch for my daughter and husband. If I want to eat them also, then I use Strawberry Fields cereal and remove the freeze dried strawberries and raspberries before crushing the cereal. With my daughters allergy to milk, soy and eggs- getting enough protein each day has been a constant battle. For awhile I would also blend in 1/8 cup of rice protein powder to the dough to add a little more protein.

This is also a fun project to work on with kids. My daughter helps dump the ingredients into the mixing bowl. Once the dough is mixed, she helps scoop the dough and roll into balls. Her balls mostly get eaten in the process but she loves to help.

Microwave Popcorn

Microwave Popcorn
http://savoryseasonings.blogspot.com/

1/4 cup plain popcorn kernels
Brown lunch sack

Place 1/4 cup popcorn kernels in brown lunch sack, fold over top. Place in microwave and select the “popcorn” setting.




*****
Am I the only one who took 29 years to discover you can pop popcorn with just a brown bag??? We decided we didn’t want to take up space in our kitchen with an air popper, so I always made popcorn the old fashioned way on the stove with some oil, shaking the pan to keep any kernels from burning. But then I had to wash the large pan and lid and have my full attention at the stove while the kernels popped. My husband and daughter LOVE plain popcorn as a whole grain, high protein, high fiber snack and we quickly discovered the microwave method. Maybe everyone knows how to do this, but just in case this is a weekly snack of ours. No extra oils, no salt, no butter. Just a simple snack after a long workout or a quick treat for my daughter.

Plain popcorn is highly recommended in body building books for its 100% whole grain goodness and easy source of protein. Doctors also encourage kids to eat plain popcorn as it is a great high fiber snack along with the whole grains and protein. Enjoy!

Roasted Chickpeas

Roasted Chickpeas
http://savoryseasonings.blogspot.com/

1 (12 oz.) can chickpeas (garbanzo beans)
Olive oil spray
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/8 tsp. thyme

Rinse chickpeas well, then blot with a paper towel to dry them. Spread chickpeas in a single layer in a cookie sheet pan and broil at 450° F for 20-30 minutes, stirring occasionally. While chickpeas are roasting, combine spices and set aside.

Once chickpeas are fairly crunchy, remove them from the oven and lightly spray with an olive oil mist, then toss with spices (you may have some spices left over). Continue broiling for an additional 10 minutes or until golden brown and crunchy. Watch carefully the last few minutes to avoid burning.

*****
These are such an unusual but surprisingly good snack. They remind us of Corn-nuts. I love how they are a high protein but low fat snack. I did a search for them online and found several sources listing various cooking times and temperatures. From reading the feedback on Allrecipes it sounds like the cooking time and temperature can vary wildly depending on your oven. Experiment on what works for your oven but shoot for a temperature range and cooking time that completely dries out the chickpeas and when they are cool are nice and crunchy.

We enjoy this Cajun seasoning blend but any mixture of salt, chili/cayenne pepper or garlic would be good.

Baked Tortilla Chips

Baked Tortilla Chips
http://savoryseasonings.blogspot.com/

Flour tortillas
Olive oil
Optional seasoning of your choice (salt, garlic, paprika, chili powder, or cayenne pepper)

Preheat oven to 400° F. Lay the tortillas out on a cutting board, spray with olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 5 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.


*****
These are an easy and fun snack. My husband likes them more than crackers. I like that they are lower in sodium and half the fat (2.9 gm of fat per 10 chips) of the traditional tortilla chips I buy at the store. Thanks to the What’s Cooking America website for this great idea.

Fruit Popsicles

Fruit Popsicles
http://savoryseasonings.blogspot.com/

1 cup orange juice
3 carrots, juiced
2 banana’s, frozen
1/8 cup black berries, frozen
1 cup strawberries, frozen
Water or milk

or
2 cups strawberries, fresh or frozen
1 cup raspberries, fresh or frozen
3 cups canned peaches
3 carrots, juiced
1/4 cup blueberries, fresh or frozen

Blend all ingredients until smooth. Thin with water or milk until you reach desired consistency. Serve immediately as a shake or freeze in popsicle molds. Fill each popsicle mold with fruit/vegetable mixer. Insert wooden sticks and freeze for at least 6 hours or until solidly frozen.

Remove molds from freezer and allow to soften for 5 minutes, then remove popsicles from molds. Serve immediately or wrap separately in plastic wrap and store in a bag in the freezer.

*****
My daughter loves these! These are a favorite summertime snack and a great way to use up frozen berries. It’s nice that you can mix and match the fruits and vegetables to whatever you have on hand. I have the Omega 8003 juicer to juice vegetables and a few other fruits and have really liked it. It’s really easy to add juiced vegetables to these smoothies or popsicles. It’s pretty quick and isn’t messy at all.

Pita Chips

3/4 cup butter, softened
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh chives, minced
2 medium garlic cloves, minced
1 TBSP lemon juice
6 pita rounds

Preheat oven to 450° F. Combine all ingredients (except pita rounds) in a small bowl and blend thoroughly. Cut each round in half and then separate into two pieces. Spread pieces evenly with butter mixture. Cut each piece into 3 triangles. Arrange triangles on a baking sheet in a single layer.
Bake until lightly browned, about 5 minutes. Recipe makes about 72 triangles. Serve with hummus.

Strawberry Yogurt Pops

Strawberry Yogurt Pops
http://savoryseasonings.blogspot.com/

1 LB strawberries (fresh or frozen), hulled
¼ cup sugar
1/2 TBSP lemon juice

2 cups yogurt, sweetened with sugar and vanilla to taste

Puree strawberries, sugar and lemon juice in a blender or food processor. Pour into a squeeze bottle or bowl, then set aside. If using plain yogurt, sweeten with sugar and vanilla then pour into a squeeze bottle or bowl.

Fill each popsicle mold with strawberry and yogurt mixes, alternately squeezing or spooning the mixtures into each mold to create a swirl pattern. Insert wooden sticks and freeze for at least 6 hours or until solidly frozen.

Remove molds from freezer and allow to soften for 5 minutes, then remove popsicles from molds. Serve immediately or wrap separately in plastic wrap and store in a bag in the freezer.



*****
If you don’t have squeeze bottles on hand, using a bowl and spoon will work just fine. Squeeze bottles are usually just over $1.00 at any super store (like Wal-Mart) or kitchen store. They are great to have around for dispensing syrup, dressings and sauces. I keep several of them on hand and use them often. Recipe inspired from Women’s Day magazine.

Hummus and Pita Bread

Hummus
http://savoryseasonings.blogspot.com/

1 (15 ounce) cans garbanzo beans
1/4 cup tahini (sesame seed paste)
3 TBSP lemon juice
2 small garlic cloves, chopped and pressed
1/2 tsp. ground cumin
Salt and pepper

Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/8 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper if necessary.

Pita Bread
http://savoryseasonings.blogspot.com/

1 1/8 cups warm water (110 degrees F)
1 1/2 tsp. active dry yeast
1 1/2 tsp. white sugar
1 TBSP canola oil
1 tsp. salt
1 cup whole wheat flour
1 1/2 cups all-purpose flour


Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 500 F with your pizza stone on the bottom rack, if you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil.

Punch down and divide dough into 8 pieces (I flatted the dough into a disk, then using a pizza cutter, I cut the dough into eight wedges).

Lightly flour counter top and rolling pin (I use then same wooden dowel that I use for tortillas) Roll out each piece into 6 inches wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not over work at this point.

Place disks of dough on a floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and cook in over 4-5 minutes.

Immediately remove from the oven and wrap in wet towel (this makes them soft). Keep them in the towel until mostly cooled and then transfer to a plastic bag.


*****
These recipes are quick and easy and makes a great snack. Thanks to Rachel for the great Hummus recipe. Thanks to Malisa for the great Pita bread recipe.

Restaurant Salsa

Salsa
http://savoryseasonings.blogspot.com/

10 Roma tomatoes (frozen tomatoes can be used), diced

1 Jalapeno, peeled, seeded and finely chopped
1 Roma Tomato, chopped
¼ cup sweet onion, chopped
1 tsp. salt
1 tsp. chili powder
1/4 tsp. cumin

Version 1 (stove top cooked method)
Place tomatoes in a medium saute pan and cook over medium heat for 10 minutes. Drain off excess liquid and discard. Continue cooking diced tomatoes for an additional 10 minutes, then remove from heat and allow to cool. Press cooked tomatoes through a sieve or metal strainer until only the skins and seeds remain in the sieve. Discard skins and seeds. The tomato mixture will be quite thin.

Combine tomato mixture with the chopped tomatoes, jalapeno and onions. Season to taste with salt, chili powder and cumin. To blend the flavors, refrigerate for about 30 minutes before serving.

Version 2 (no cook/large quantity method)
Slice Roma tomatoes in half and gently squeeze over the sink to remove jelly and juice. Process tomatoes through a Victorio Food Strainer using the applesauce/tomato juice attachment.

Combine tomato mixture with the chopped tomatoes, jalapeno and onions. Season to taste with salt, chili powder and cumin. To blend the flavors, refrigerate for about 30 minutes before serving.


Version 3 (with canned tomatoes)
If you are short on time or don't have fresh tomatoes, replace 10 Roma tomatoes with 2 cans of diced tomatoes. Puree in food processor until smooth.

Combine tomato mixture with the chopped tomatoes, jalapeno and onions. Season to taste chili powder and cumin (when using canned tomatoes, additional salt is omitted). To blend the flavors, refrigerate for about 30 minutes before serving.

*****
I love all kinds of salsa but I really enjoy this version which is similar to the salsa commonly served at Mexican Restaurants. Thanks to my friends at ChefTalk for helping me figure out the best way to get the right texture for this recipe.

The Victorio Strainer is by far the quickest way to make a big batch of this salsa. The tomato puree freezes great too! Simply thaw the tomato puree, add in a fresh diced tomato, onion, jalapeno and spices and you have a great salsa.

Cream Cheese Vegetable Spread

8 oz. cream cheese, room temperature
¼ cup plus 1 TBSP finely chopped broccoli florets
¼ cup chopped carrots
3 TBSP minced green or red bell peppers
1/8 cup finely minced sweet onions
Salt
Pepper

Allow cream cheese to soften at room temperature, then mix in chopped vegetables. Season to taste with salt and pepper. Chill for several hours before serving.


*****
This is my favorite spread for a bagel. I love having the carrots a little chunky but the broccoli, peppers and onions chopped very fine. The flavors mellow perfectly after being chilled for a few hours. Celery and radishes would also blend well with this vegetable mix.

Homemade cream cheese or store bought work with this recipe. If I don’t have any homemade cream cheese on hand, I prefer the generic store brands of cream cheese (most name brand cream cheeses have whey protein concentrate added).

Chewy Granola Bars

2 cups rolled oats
1/2 cup oat flour, (blend rolled oats in a blender or food processor until powdery to make oat flour) or substitute 1/2 cup wheat germ
1 cup whole wheat flour
3/4 cup packed brown sugar
3/4 cup chocolate chips (optional)
1/2 teaspoon salt

1/2 cup honey
1/2 cup vegetable oil
1 egg, beaten
2 teaspoons vanilla extract


Generously grease a 9x13 inch baking pan. In a large bowl, mix together dry ingredients. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 25 to 30 minutes at 350° F, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Freezes well.

*****
I have been searching for months for a great granola bar recipe. Something chewy in the middle but with a little crunch. One that wouldn’t be rock solid and one that wouldn’t crumble after taking the first bite. Something that my husband would agree to as a suitable replacement for the current packaged yucky ones he packs for a lunch. After a few months of tinkering with several recipes I finally found one that we both enjoy. The egg in the recipe is unique which seems to hold everything together and gives the bar the chewiness I’ve been looking for. They have been a perfect snack and store great in the freezer- a new staple in our home.

It’s not exceptionally healthy but in every aspect it’s healthier than the packaged ones I was looking to replace- yeah! Yield 20 bars (44 grams each). 189 calories, 3 grams protein, 8.4 grams fat.

Powered eggs work well in this recipe. Recipe adapted from www.allRecipes.com.

Graham Crackers

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour (process ½ cup of rolled oats in food processor until powdery)
1/3 cup plus 1 TBSP sugar
1/2 tsp. baking soda
Pinch of salt

1/3 cup butter or oil
1-3 TBSP milk or water
1 TBSP honey

Mix dry ingredients in a large bowl. Heat oil, honey and water until melted. Pour honey mixture into dry ingredients and mix until dough can be formed into a ball (dough will be closer to the consistency of very dry cookie dough). Chill for at least 30 minutes. Roll out dough onto an ungreased cookie sheet 1/4” thick or less. Bake at 350 F for 7-10 minutes. Prick with a fork as it comes out of the oven and quickly cut into rectangles with a pizza cutter.

*****
These taste so much better than the boxed version of graham crackers! The same sweet honey taste but a little chewy in the middle and so much more flavor! These are a perfect snack.

Don’t worry if the dough looks a little funny after mixing, as long as you can mold it into a rough looking ball, it’s moist enough. Once the dough chills, it will roll out easily. Recipe courtesy of Battling the “MSG Myth” A Survival Guide and Cookbook.

Potato Chips

Cut potatoes 1/8” thick using a food processor or with a sharp knife. Spray ceramic plate with oil, then brush tops of potato slices with olive oil (butter can also be used) and sprinkle lightly with salt. Microwave 6-9 minutes or until you see small patches of light brown and the potatoes are crispy. Serve immediately or seal in ziplock bag for a later snack.



*****
If using a food processor these really are a quick. From the time I grab a few potatoes from the pantry until the potato chips are ready to eat, its only 7-8 minutes. These are light and crispy with just a trace amount of fat.

For larger quantities these can also be baked in the oven at 500 F for 12-15 minutes, however the microwave tends to cook the potatoes more evenly.

If you find that your potato chips are sticking to your pan or plate, 1-2 minutes before they are fully cooked, loosen the potatoes from the pan or plate by pulling them off the plate, then putting them back on the plate. Cook for 1-2 more minutes.

Avocado, Tomato and Corn Salsa

¼ cup fresh lime juice
2 tsp. sugar
2 TBSP olive oil
½ tsp. salt

1 ripe avocado, chopped
1 cup corn (canned or frozen)
1 large tomato, diced
¼ cup red onion, chopped
¼ cup fresh cilantro, chopped
1 ½ cup black beans

Combine lime juice, sugar, olive oil and salt. Add remaining ingredients, toss to coat. Chill for at least one hour. Serve with tortilla chips or use as a topping for your favorite Mexican dish.


*****
Thanks to my mom, for this great recipe. This is one of my favorite snacks- amazing flavor! When limes go on sale for .06 or .07 each, I buy a bunch and juice them all, then freeze the juice in ice cube trays, then once frozen transfer to a freezer ziplock bag until ready to use. This way I always have fresh lime juice on hand for salsa’s, guacamole dips, salad dressings and other Mexican dishes.

Fruit Dip

8 oz. cream cheese, softened
½ cup brown sugar
¼ cup sugar
1 tsp. vanilla
1 cup toffee bits

Blend all ingredients together and chill. Serve with any fresh fruits.

Oven Baked French Fries

Slice potatoes lengthwise into ½” thick pieces. Turn and slice again lengthwise making large french fry type pieces. Place on cookie sheet lined with a silpat. Drizzle with oil to coat lightly. Toss with hands. Spread evenly over pan, then sprinkle with salt. Bake at 470° F for 20-40 minutes until light brown and crispy.

Optional: Sprinkle cheese over fries during the last few minutes of baking.

Wheat Thin Crackers

1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 cup milk or water
1/4 tsp. salt
4 TBSP canola oil
2 TBSP sugar
3 TBSP sesame seeds
2 TBSP brown sugar

Mix ingredients together until well blended, knead well. Divide into 4 pieces. Roll out 1 at a time unto a 12x16 rectangle 1/16" thick. Place on cookie sheet and sprinkle lightly with salt.

With pizza cutter, cut into 2" squares. Bake 12-15 minutes at 350. Cool and break apart. Freezes well. Recipe courtesy of Battling the “MSG Myth” A Survival Guide and Cookbook.