Homemade Baked Tortilla Chips or Pita Chips

Minoo served the dips with Homemade Baked Tortilla Chips and Pita Chips.

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The Homemade Baked Tortilla Chips were flavoured with rosemary while the Homemade Pita Chips where flavoured with basil. Both were crispy and flavourful. They were great for snacking even without any dips.

This is a great way to use up leftover tortilla and pita bread.

Ingredients

  • 1 pack wholewheat tortilla
  • 1 bag wholewheat pita bread
  • olive oil for brushing
  • garlic powder for seasoning
  • dried rosemary or dried basil or herbs of your choice

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Source: via Minoo

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Lemon-Garlic Pita Chips

Sydney and Joyce made some Lemon Garlic Pita Chips to go with the Creamy Hummus.  It’s a perfect match.

This recipe is adapted from Cooking Light and it makes 24 pieces Pita Chips.

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This Lemon Garlic Pita Chips is super crispy and can be eaten on its own as snack.  We just cant stop munching on this crispy chips.

Ingredients

  • 3 (6-inch) pita bread rounds
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons lemon pepper (since we do not have lemon pepper, we added lemon juice to the olive oil for brushing)
  • 1/4 teaspoon garlic powder

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Corn and Shrimp Tortilla Soup

Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors.  Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.

This recipe is adapted from Cooking Light and it serves 8.

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This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno.  This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1 cup chopped red bell pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (16 ounce) can fat-free, low-sodium chicken broth
  • 1 (8 ounce) bottle clam juice
  • 2 cups fresh corn kernels (about 4 ears) or frozen ones
  • 1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 teaspoon black pepper
  • 1 1/2 cups coarsely crushed tortilla chips

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