Tag Archives: nachos

Superbowl Recipes Part 1: Greek Nachos

3 Feb

Superbowl is 60% football, 40% food. I mean, really. You can’t watch the game without good food, but you can have good food without the game =) You have to have your hot dogs, burgers, chili, nachos, pizza – all at the same time on this special day. Hey, it’s only one day out of the year to indulge without judgement, right? That, and Thanksgiving.

GREEK NACHOS

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4

Ingredients

Baked Pita Chips:

  • 5-6 Pitas or storebought pita chips to cut down on prep time (OR nachos (I like the local Que Pasa, though in this case it might not hold up the toppings))
  • 1-2 tablespoons olive oil
  • 1 teaspoon+ dried oregano
  • salt to taste
  • 2-3 teaspoons of lemon zest (optional)

Hummus:

  • 1 15-16 ounce can chickpeas
  • 2-3 cloves of garlic
  • 1-2 tablespoons of tahini (tahini sauce or peanut butter with sesame oil can be substituted)
  • 1 tablespoon of lemon juice
  • 1 tablespoon of olive oil
  • 1 teaspoons of smoked paprika
  • Salt and ground pepper to taste, (About 1/2 teaspoon each should be more than enough.)
  • Water

Greek Vinaigrette:

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon dried basil (optional)
  • 1/4 salt
  • Pepper, to taste

Toppings:

  • 1 cucumber (I would use mini Japanese cukes)
  • 2-3 fresh tomatoes (I would use 1pt of grape tomatoes, halves)
  • 1/2 red onion
  • 1/4 cup kalamata olives
  • 3-4 ounces crumbled feta

Instructions

Pita Chips:

  • Preheat the oven to 350º.
  • Slice the pita bread pieces in half and then cut into triangles.
  • Line a cookie sheet with either parchment paper or foil. Brush the pita chips with olive oil, or put in a giant plastic bag with the oil and shake until coated, or just give a quick spray with olive oil kitchen spray, then place on the baking sheet. Sprinkle with dried oregano, lemon zest and salt.
  • Bake until golden brown, approximately 4-6 minutes.

Hummus: (buy or make your own below)

  • In either a food processor, bowl with a stick blender, or a traditional blender; chop the roasted garlic.
  • Then add the drained chickpeas, olive oil, lemon juice, tahini, paprika, salt and pepper, and blend until smooth.
  • The hummus will be very thick, so using either the reserved water from the can or plain water, slowly add a tablespoon of liquid at a time while blending to thin to desired consistency.
  • In medium bowl, mixed together all of the ingredients for the vinaigrette.
  • Remove the seeds from the tomatoes and cucumbers. Chop the tomatoes, cucumbers, olives and red onions and toss in the vinaigrette.

Set aside to marinate.
Layer the pita chips, hummus and most of the feta on an ovenproof platter and bake for about 7-10 minutes. The feta will not melt, but will soften in the oven.
Drain the excess vinaigrette off of the chopped vegetable mix and put over the baked nachos.
Top with the remaining feta and serve.

Homemade Salsa

16 May

Want to whip up something healthy for when guests come over? Hate that overprocessed salsa in the jar? Well I was inspired by the peppers episode from Chef at Home with Michael Smith to chop and combine a delicious homemade southwestern salsa. Play with the ingredients, substitute with organics, everything to taste – and that’s why there are no measurements in my recipe!

  • Tomatoes – cubed or chopped coarsely but still bite sized. I used a combo of tomatoes I found at my neighbourhood grocer – steakhouse, roma and hothouse. UPDATE: Use all romas for best flavour – maybe toss in a few heritage ones for colour.
  • Onion – diced a bit more finely. I prefer to use red, but use what you will.
  • Cilantro – Michael Smith said that this was the core of Southwestern cooking. Chopped finely.
  • Poblano Pepper – diced finely. A mild chili pepper from Mexico – gives it a bit of a bite, without the fire. When dried, this is the Ancho chili. Start with 1/3 of the pepper, then add more if you want it spicier. I got mine at Whole Foods – they have a pretty good selection of peppers. Well they should, as they’re based in Texas!
  • Lime – all of the lime peel (grated, thank you) and lime juice. Tip: to get the most juice from your lime, microwave it for 10 seconds. Start with 5 if you have a powerful microwave or else you’ll be burned (from experience).
  • Seasonings – sea salt and freshly ground pepper – The salt makes all the difference! Be liberal with it! And pepper to taste.

UPDATE (1 hour later)

As per usual, I decided to up the recipe. Added:

  • 1 spring onion, chopped
  • 1 tbsp virgin olive oil – to make it more smooth <– or less
  • 1/2 teaspoon of Agave syrup, for a bit of sweetness
  • and more sea salt

Eat with nachos (I prefer the local Que Pasa corn nacho chips) or Jalapeno Cheese bread from Save on Foods bakery