Tuesday, May 13, 2008

Snack Time!

The other day, my sister found tortillas for 25 cents a package at Hy-Vee! So, of course, we loaded up! Tacos, enchiladas, burritos, sandwich rolls..we like them all! I wanted to get creative and try making my own tortilla chips. I cut the tortillas into pizza wedges, lightly salted them, and baked them at 350 until they were crisp. THEN I found an actual recipe! So today it will be tortilla chips and spinach dip for a snack!
These recipes are taken from Wondertime Magazine. I get their free e-newsletter! Much cheaper and less "stuff" to have laying around! Enjoy these recipes! We are!

Mean Green Bread Bowl

Written By Catherine Newman
Okay, we secretly call this "80s Potluck Dip." Remember? With that sweet Hawaiian bread? And the Knorr soup mix? Yum. This version is healthier — with wheat bread, no MSG, extra spinach, and yogurt and cottage cheese swapped in for some of the mayo — but it's still totally scrumptious. If your children are repulsed by spinach, then don't let them wring it out— a process whereby a large soupy packet of vegetable turns into a fist-size ball of green dryer lint — but otherwise, this is a fun job. As is hollowing out the loaf, since the fact that the bowl is really bread — and you can tear it up and eat it afterward — will blow your kids away.

1 tablespoon olive oil
1 onion, chopped
1 1/2 teaspoons kosher salt
2 cloves garlic, minced
1 cup plain Greek 2 percent yogurt (if you can't get the Greek kind, then drain regular plain
yogurt in a coffee-filter-lined sieve for a couple of hours so it gets nice and thick)
1/2 cup cottage cheese
1/2 cup mayonnaise
1 10-ounce box frozen spinach, thawed, drained, then squeezed dry by the handful
1 (8-ounce) can water chestnuts, coarsely chopped
Black pepper
1 round loaf bakery wheat bread, the top sliced off and diced into 1-inch cubes, and the
inside torn out and cut or pulled into pieces.
Heat oil in a wide frying pan over medium heat and saute onion with salt, stirring frequently,
until it's very nicely browned, about 15 minutes. Add garlic right at the end, and saute,
stirring, another minute before turning off the heat. Meanwhile in a food processor whir
together yogurt, cottage cheese, and mayonnaise until smooth. Add the slightly cooled onion
mixture and spinach, and whir until nearly smooth. Scrape dip into a bowl, stir in water
chestnuts, then season to taste with pepper, a squeeze or two of lemon juice, and more salt.
Scoop into the hollowed loaf or — good-bye germs! — individually hollowed-out rolls, and
serve with raw veggies and the bread innards or pita chips.

Homemade Tortilla Chips
Written By Catherine Newman
These are a revelation. Honestly. If they weren't worth the trouble, I wouldn't bother giving you the recipe. But then, they're surprisingly little trouble after all. And you'll love them.

8 (6-inch) corn or flour tortillas
Olive oil or olive oil cooking spray
Kosher salt
Heat oven to 400 degrees. Let your child use a pastry brush to paint a light coating of oil on one side of each tortilla, or have her lightly spritz it with the oil spray. Stack the tortillas, oiled sides up, and use a pair of kitchen scissors or a large, heavy knife to cut them into 8 wedges. Arrange in a single layer on a large baking sheet, oiled sides up, then sprinkle lightly with salt and bake for 8 to 10 minutes, until browned around the edges.