Posts Tagged ‘cumin’
|Baked Cumin Tortilla Chips
Friday, April 23rd, 2010
Baked Tortilla Chips
I don’t know about you, but sometimes tortilla chips from the bag are a bit too much for me to digest. I know I am told quite frequently that I have a sensitive stomach, but I know I am not the only one out there. So this recipe is for those who like to have snacks on the lighter side. A good crunchy, salty, and healthy fat version of the tortilla chip. The best part is that they are super easy to make, are amazingly inexpensive and you can customize the flavors too.
I purchased my corn tortilla wraps from Trader Joe’s (the ones that you would use for enchiladas). I am a big fan of TJ’s, and am so happy to be once again living in a town where we have one at easy access. (TJ’s if you ever want to open in Key West, you have my vote!) When choosing a corn tortilla I highly suggest you read the ingredients. It is amazing what some companies put in them. Especially when all you really need is corn flour, lime and water… keep it simple.
Once you have the tortilla wraps you are about 15 minutes away from warm, crispy chips, so don’t forget to have some guacamole, hummus, or Sundried Tomato Avocado Spread.
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Tags: corn tortillas, cumin, olive oil
Posted in crackers and breads, dairy free, egg-free, gluten-free, grain side, snacks, vegan, vegetarian, wheat-free | 1 Comment »
Lentil Sweet Potato Soup
Wednesday, December 30th, 2009
A cup of warmth
Today is a perfect day for soup. Not only is it a chilly day in the tropics, but after all of the holiday festivities, and the food that goes along with it, I have been yearning for some hearty, healthy soup! This morning I put all other plans on hold long enough to whip together this delicious batch of soup, and quickly proceeded to eat a nice big bowl of it.
Soup is one of the staples of our diet because it is delicious, easy to make, and lasts for a few days if you make a big batch. Consequently I realized that it is strange that I have not shared any soup recipes on this blog, so I am happy to finally have the chance.
If you can find them, I definitely recommend using French lentils in this soup. Often lentil soup is made with red lentils which become mushy and are better for a puree. The French lentils hold their shape and crunch and therefore add some hearty texture to the soup. You might have to look for them in a specialty food store. I recently purchased mine from Atlantic Spice Co.
Tags: carrot, celery, cumin, curry, garam masala, lentils, sweet potatoes
Posted in dairy free, egg-free, gluten-free, soup/stew, vegan, vegetarian, wheat-free | No Comments »