Oven Baked Potato Chips…..and an Interview.

May 11, 2011March 30, 2015 The Culinary Chronicles16 Comments

One of my greatest vices are Potato Chips.

Sour Cream and Cheddar, Kettle, Spicy Jalapeno.….I love them all. Salty, crunchy—and they’re so freaking addicting.

I’m not embarrassed to admit that I can polish off an entire bag by myself in one fell swoop. And I’m not talking about one of those small snack-bags either 🙂

These Oven Baked Potato Chips are an easy and “healthier” way for me to fulfill my chips cravings. This is a basic recipe but would be great with the addition of herbs or even Parmesan cheese–YUM! Just be sure to keep a close eye on them while they’re baking as some can brown faster than others.

On another note, I recently participated in a fun event with Gordon Attard from Pimp That Food. Check out my interview with him as May’s Food Blogger of the Month. Thanks Gordon!

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Oven Baked Potato Chips
Serves 2-3

Ingredients:

1 Large Russet Potato
Sea Salt
Cooking Spray

Preheat oven to 475 degrees.

Using a mandolin or very sharp knife, thinly slice the potatoes. Use paper towels to dry off any excess moisture from the potatoes.

Cover a large baking sheet with cooking spray. Place the potato slices in one layer on the baking sheet. Spray the slices with cooking spray.

Bake the potato slices for 15-20 minutes until golden brown. You may need to flip the slices every few minutes to evenly bake them. Keep a close eye on the potatoes, as some will crisp up faster than others. Once browned, remove them from the oven and immediately sprinkle them with sea salt.

Enjoy!

Appetizers/Small Plates · Sponsored · Vegetables/Vegetarian

Mediterranean Spinach Artichoke Dip…and it’s a tad healthier!

March 30, 2011June 21, 2016 The Culinary Chronicles16 Comments

I LOVE Chips. Potato chips, tortilla chips, corn chips, taro chips…….I can’t get enough of them. So you can imagine my utter glee when I received a big box of TOSTITOS® Artisan Recipes™ Tortilla Chips as part of the Foodbuzz Tastemaker Program.

And what goes hand in hand with chips? DIP, of course!

Spinach Artichoke Dip is definitely one of my favorites—though I rarely indulge in it. Most recipes are chock-full of mayo, sour cream and other dairy products. Don’t get me wrong, I LOVE all those tasty things but they don’t necessarily love my hips! With bathing suit weather rapidly approaching, I wanted to create a version of this delish dip to compliment the TOSTITOS® that was a tad healthier and with a slight adaptation in flavor.

I decided to go with a “Mediterranean” spin by adding sun dried tomatoes to the mix. Sun dried tomatoes pairs so well with artichokes and spinach that the addition made perfect sense to me.

To create a more figure friendly dip, I substituted two of the key ingredients with healthier alternatives. In lieu of the sour cream, I used nonfat Greek yogurt. Not only does the latter have a slew of health benefits but the texture provides a lovely creamy, thick texture that we like in our dips. I used an American Neufchatel Cheese in the place of cream cheese since Neufchatel is lower in fat and higher in protein. As for the mayo, I completely nixed it. The other ingredients provided enough creamy texture and flavor that it wasn’t needed.

This “healthy” dip worked really well with the grained tortilla chip. It was full of various textures and I had a clear conscience knowing that I cut out extra fat/calories without sacrificing the flavor.

If only I could make chocolate cake “healthier”………….. 🙂

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Mediterranean Spinach Artichoke Dip
Serves 8

Ingredients:

10 Ounces Frozen Chopped Spinach, thawed and drained
8 Ounces Artichoke Hearts, finely chopped
5 Ounces Neufchatel Cheese, softened
½ Cup Plain Nonfat Greek Yogurt, at room temperature
½ Cup Low Fat (or reduced fat) Monterey Jack Cheese, shredded
2 Tablespoons Parmesan Cheese, finely grated
¼ Cup Chopped Sun Dried Tomatoes (preserved in olive oil)
¼ Cup Shallots, finely chopped
2 Whole Garlic Cloves, finely minced
¼ Teaspoon Dried Thyme
¼ Teaspoon Paprika
1 Tablespoon Oil from the Sun Dried Tomatoes
Kosher Salt and Pepper to taste
Cooking spray

Preheat oven to 350 degrees.

In a large skillet, heat the oil from the sun dried tomatoes. Add shallots and cook until translucent. Add garlic and cook for an additional minute. Add sun dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes before adding the spinach. Cook for an additional few minutes and then transfer all items into a large bowl.

Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Season with salt and pepper. Combine well. Lightly cover ramekins or other baking dishes with cooking spray. Spoon spinach mixture into the dishes and sprinkle the tops with Parmesan Cheese.

Bake for 20-25 minutes and then turn the broiler on. Broil the tops until they are golden brown. Serve with chips, bread slices, crackers, or vegetable sticks.

Appetizers/Small Plates · Vegetables/Vegetarian

Gear Up for Game Day with Roasted Garbanzo Beans

November 8, 2010January 27, 2015 The Culinary Chronicles2 Comments

The days are getting shorter, the weather is turning crisp (well, as “crispy” as California can get), and I haven’t been on my beach cruiser in months. That’s right, it’s Autumn.

It’s no secret that next to winter, this is my least favorite season of the year. I am proudly a “sunshine loving, wears flip-flops year round” kind of gal. But with Autumn comes Football and with Football comes snacks (and of course, beer 🙂 ).

And although I have already had my share of heartaches from my dear Vikings and Trojans this season, a girl has got to have snacks during a game. It also doesn’t hurt if those snacks are on the healthier side if I’m going to partake in a Newcastle or two. Everything in moderation, right? 🙂

These Roasted Garbanzo Beans fit the bill perfectly. Crunchy from the roasting and salty/savory from the endless spices I added. These also would be wonderful if you had some Old Bay Seasoning or other types of Cajun Spice Mix on hand. Though next time, I think I’m going to try some fresh rosemary, garlic, chili flakes, and lemon zest. Endless possibilities.

So next time you’re gearing up for a game, give these little guys a try. They could possibly be the next great game day snack.

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Roasted Garbanzo Beans

Ingredients:

1 15-Ounce Can Garbanzo Beans, rinsed and thoroughly dried
¼ Teaspoon Coriander
¼ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Powder
¼ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Garlic Powder
¾ Teaspoon Kosher Salt
2 Tablespoons Olive Oil

Preheat oven to 400 degrees. On a large baking sheet, toss garbanzo beans with olive oil and spices. Roast beans for 45 minutes, stirring every 15 minutes until they are crisp.

It’s important for you to dry off the beans well before baking them. Extra moisture won’t produce a crispy product.

Enjoy!

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Roasted Garlic Hummus

August 9, 2010April 2, 2013 The Culinary Chronicles7 Comments

I love Hummus. So tasty, so many “flavors” it can come in, and so versatile in how it can be served. Great as an appetizer with pita chips, bread, and veggies—it’s also delicious as a spread in sandwiches for a scrumptious vegetarian option. And let’s be honest, any way we can squeeze in extra veggies is a good thing.

And here’s a secret….it’s so easy to make. How easy? So easy that I often kick myself when I buy prepared tubs from my local grocers.

The following recipe is my standard “go-to” take on Hummus. However, I often use it as a base for my “specialized hummus flavors”. I also used to use fresh garlic in my hummus but have found that by using roasted garlic, you’ll still get great flavor that’s slightly more mellow. But hey, if you’re a fresh garlic kind of person, be my guest. 🙂 However, I would try using only 2-3 garlic cloves as the flavors will be much more intense.

If you’re looking for a kicked-up hummus, try the following recipe but throw in some sundried tomatoes or fresh cilantro and jalapeno. DELISH!

Until next time Friends, Cheers!

**photo updated on 4/1/2013**

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Roasted Garlic Hummus

Ingredients:

15 Ounces of canned Garbanzo, drained with juices reserved
2-4 Tablespoons Liquid from Garbanzos
1/3 Cup Tahini
¾ Cup Fresh Italian Parsley
4 Tablespoons Lemon Juice
2 Tablespoons Roasted Garlic, minced finely
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon White Pepper
¼ Teaspoon Paprika

In a food processor, pulse the parsley, lemon juice, olive oil and tahini. Add garlic, beans, 2 tablespoons of garbanzo liquid, salt, pepper, and paprika. Blend until smooth but still thick. Add remaining garbanzo liquid, if needed, to reach desired consistency. Adjust seasonings as needed.

If serving as an appetizer, garnish with a drizzle of additional olive oil, paprika, and chopped parsley.

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Falafels with Tahini Sauce

August 4, 2010March 21, 2013 The Culinary Chronicles5 Comments

Quite often, a friend of ours hosts an elaborate “themed” gathering. Last year was an authentic Polynesian affair that even included an imu (an underground oven heated with coals and lava rocks) where he cooked kalua pig. Not to be outdone, this year’s festivities was chosen to feature a Middle Eastern theme. And yes, he also made his own grill/cooking device this year, too.

My first inclination was to create some type of dessert to add to the party but I quickly decided against it, as many of the guests are quite accomplished bakers themselves. I then turned my attention to trying to make Falafels. Mmmm….Falafels.

Found throughout Egypt and the Middle East, Falafels are small patties/balls of ground chickpeas and spices that are deep fried. I absolutely LOVE them and if you’re in the San Jose, California area, you MUST stop by the famed Falafel Drive In to get some.

For our gathering, I did some research and settled upon a recipe from The Noshery, with some minor edits. I also decided to serve the Falafels as an appetizer/side dish with a Tahini dipping sauce. I usually like them in a pita bread but since we were going to have TONS of other dishes, this option seemed more fitting.

I am happy to report that the end results were pretty tasty. Using our friend’s electric deep fryer made the whole cooking process a breeze! However next time, I think I will up the ante on some of the seasonings. Definitely more garlic and perhaps coriander? Also, I’d like to keep the chickpeas mixture a little more coarse next time for added texture. I should also mention that since the Falafels are fried, they may not be so great as leftovers. It’s best to make only what will be consumed in a short time span.

Overall, the Falafels were quite fitting for our fun themed gathering. I can only imagine what’s in store for our next party. Brazilian? Argentinian? Mongolian? Ahhh…the Options are Endless. 🙂

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Falafel with Tahini Sauce
Adapted from The Noshery

Ingredients:

Falafel:
1 Cup Dried Chickpeas
½ Large onion, roughly chopped (about 1 cup)
2 Tablespoons Fresh Parsley, finely chopped
2 Tablespoons Fresh Cilantro, finely chopped
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
1/2-1 Teaspoon Dried Hot Red Pepper
4 Garlic Cloves
1 ½ Teaspoon Ground Cumin
1 Teaspoon Baking Powder
4-6 Tablespoons flour

Tahini Sauce:
3 Garlic Cloves
½ Teaspoon Kosher Salt
½ Cup Tahini
1/3 Cup Fresh Lemon Juice
½ Teaspoon Lemon Zest
¼ Cup Water
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Parsley, finely chopped
1 Tablespoon Fresh Cilantro, finely chopped
¼ Teaspoon Ground Cumin

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, onion powder, garlic powder, black pepper and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

While the Falafel mixture is chilling, prepare Tahini Sauce. Using a fine grater, grate garlic into a bowl. Whisk in Tahini, Lemon Juice, Water, and Olive Oil. Add salt, zest, cumin, parsley and cilantro. Combine until well. Refrigerate until serving time.

Pull Falafel mixture from refrigerator and form into small balls about the size of walnuts (approximately 2 tablespoons). Heat oil to 375 degrees in a deep pot (or deep fryer) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve with Tahini Sauce.

Appetizers/Small Plates · Salads · Side Dish · Vegetables/Vegetarian

Roasted Corn and Avocado Salad

July 6, 2010March 30, 2015 The Culinary Chronicles1 Comment

I’m always trying to incorporate a new side dish when making old favorite entrees—especially if that new side dish can offer a lighter alternative to the usual. So when the bf decided to fire up the BBQ to make his delicious Grilled Skirt Steak with a Chimichurri Sauce, I wanted to find a pairing that wasn’t heavy to accompany this delish entrée.

Sweet White Corn was in abundance at our local grocery store, so I picked up a couple ears and a few Haas Avocados in hopes of pulling together a bright salad to accent the Chimichurri. By grilling the corn, it gave a wonderful smoky flavor that paired so nicely with the smooth texture of the avocados and the bright vinaigrette. I also do a short cut when cooking the corn—by wrapping it in damp paper towels and throwing it in the microwave for a few minutes, you can cut down cook time on the grill. And let’s be honest, short cuts are blessings in the kitchen sometimes.

And how did it turn out? Instant, easy hit.

Next time you’re looking for a simple side dish to pair with some grilled goodness, give this Roasted Corn and Avocado Salad a try—it may just make you forget about coleslaw and potato salad.

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Roasted Corn and Avocado Salad
Serves approximately 3

Ingredients:

vinaigrette:
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
½ tablespoon lime juice
zest of ½ a lime
½ tablespoon finely minced shallots
1 finely minced garlic clove
1 tablespoon minced cilantro leaves
½ teaspoon honey or agave
1/8 teaspoon ground cumin
1/8 teaspoon red pepper flakes

kosher salt
ground pepper
3 ears sweet corn, grilled and removed from the cob
1 cup ripe avocado, diced
fresh cilantro leaves
lime wedges

In a small bowl, combine vinaigrette ingredients and whisk together until emulsified. Season with salt and pepper to taste. Set aside.

In a large bowl, carefully fold the corn and avocados together. Add enough vinaigrette to lightly coat the salad. Check seasonings, add additional salt and pepper if needed. Garnish with cilantro leaves and lime wedges. Serve at room temperature.

**Photos updated May 2014

Appetizers/Small Plates · Salads · Vegetables/Vegetarian

Warm Lentil Salad with Roasted Beets and Chevre

May 26, 2010March 30, 2015 The Culinary Chronicles7 Comments

I love cooking with my sister. Times with her in the kitchen are always so fun and innovative—daring and challenging. Therefore, when she invited us over one day to experiment with new dishes, I was ALL IN!

As a San Francisco resident, my sister has access to a wealth of beautiful products at her disposal and she definitely takes advantage of it. SF is a Foodie Paradise filled with delicious produce, sumptuous bakeries, savory proteins, and of course, amazing wines. So it was no surprise that one of the dishes she wanted to give a spin at was a French Lentil and Beet salad.

Beets. I know– I had made the same face at first. To that day, I hadn’t had good experiences with them as I mostly sampled them from a can or a salad bar. BLEH! But the sister assured me that by roasting the gorgeous golden and red beets it would bring out a decadent sugary component.

As for the French Lentils—wow. Picked up at a local grocery cooperation (Rainbow Grocery in San Francisco), they were absolutely beautiful. Nutty in flavor and deeply earthy. Sorry, I know my description didn’t do it nearly the justice it deserves.

My sister decided to take a spin on Martha Stewart’s Lentil Salad and Beets with many variations to the recipe. I don’t know how she did it, but every alteration she did boosted the flavor immensely. I guess big sisters do know some things 🙂

The end product was absolutely amazing—a perfect dish for the upcoming summer months. The sugary beets complimented the rich textures of the lentils while the goat cheese (Chevre from Cowgirl Creamery) added phenomenal creaminess. The vinaigrette was light but had a great amount of acidity while the baby arugula rounded out the dish with a peppery punch.

Would I suggest it? DEFINITELY! Use Martha’s version as a starting point and add or take away any items you’d like.

ENJOY!

Lovely beets prior to roasting

Leftovers are just as yummy, too!

Appetizers/Small Plates

Awesomely-Blooming Onion Flower

April 6, 2010February 9, 2011 The Culinary Chronicles10 Comments

You know that fried onion thingy you can get at various mass chain restaurants in the States? Yup—we made it. 🙂

It was surprisingly easy once you correctly slice the onion. Although true, the BF was in charge of this one— but even he was pleased at its simplicity.

Recommendations for next time:

Try using a Maui onion for a complex onion flavor;
After soaking the onion in chilled ice water, gently use fingers to pry the “petals” open further to get a nice “bloom”;
Gently push the dredging ingredients into the base of the onion or only the tips will be covered;
Perhaps adding cornstarch or a bit of finely ground cornmeal to the dredge would add a crispier exterior to the onion;
Be sure not to fill your fryer/pot with too much oil or it will overflow and that’s just No Bueno;
Roast your own peppers for the dipping sauce. Canned versions just don’t do the aioli justice;
For even more heat, add a few teaspoons of Sriracha Chili Sauce to the mixture.

Overall…we were quite happy with the results. Super easy, crispy—and just darn fulfilling to pull that “onion flower” out of the oil since it looks close to the original.

ENJOY!

Slicing the onion…..the BF has got some knife skills 🙂

After the first dredge….

Bubbling away…

Finished Goodness with a Creamy/Spicy Aioli

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Awesomely-Blooming Flower Onion
Adapted from CopyKat.com

Ingredients:

Onion
1 Large Onion
1½ Cups All Purpose Flour
1 Teaspoon Paprika
1 Teaspoon Garlic Salt
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Kosher Salt
½ Teaspoon Black Pepper
1 Cup Buttermilk Mixture (1 Teaspoon Kosher Salt, ½ Teaspoon Black Pepper, ½ Teaspoon Cayenne Pepper)
Vegetable Oil for frying
Salt and Paprika to finish

Dipping Sauce
½ Cup Mayonnaise
2 Tablespoons Roasted Peppers
½ Teaspoon Garlic Salt
½ Teaspoon Onion Powder
½ Teaspoon Cayenne Powder
2 Tablespoons Olive Oil Salt and Pepper to taste

Mix all dry ingredients for the onion together.

Onion may be sliced like a blossom by cutting the top ¼ off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about ½ inch before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete, soak onion in cold ice water for 30-45 minutes so the onion’s petals will start to open up and bloom.

Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk mixture and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed. Garnish with paprika and kosher salt.

Dipping Sauce: Combine all together in a food processor and stream in olive oil.

Appetizers/Small Plates · Pork · Seafood · Vietnamese

Chả Giò (Vietnamese Egg Rolls)

March 15, 2010January 27, 2015 The Culinary Chronicles2 Comments

Tết had just rolled around the corner and I had not been able to properly prepare for it. Traditional things that the Lunar New Year calls for such as scrubbing down the house and endless cooking of Vietnamese dishes just didn’t seem to fit in my schedule. I know, I know….BAD Nam 😦

Growing up, Tết would be a huge celebration at our house with extended relatives coming over for TONS of great food, catching up, praying/giving respect to ancestors, playing Tết games like Bầu Cua Cá Cọp, and of course every kids favorite–getting Lì Xì. Lì Xì are monetary gifts in red envelopes and symbolizes good luck and wishes for the new year. With all that familial and cultural history, you can imagine, I felt pretty bad for not sufficiently preparing for Tết.

Customs and nostalgia tugged at my heart and I felt compelled to make at least one traditional Vietnamese dish for dinner one night. Lucky for me, Tết is typically celebrated for a few days, so I wasn’t too late to add to the luck and good cheer for the upcoming year. 🙂

It’s days like these that make me miss my mom even more than normal. So, I picked something simple but a dish that would make her proud– Chả Giò. Chả Giò are Vietnamese egg rolls and can vary in preparation by the region of the country you are from. Traditionally made with rice paper, Chả Giò are now often made with wheat flour sheets—like its Chinese counterparts.

You can enjoy Vietnamese egg rolls with cold vermicelli noodles but I like mine with jasmine rice and fresh lettuce. But hey—enjoy them any way you’d like. 🙂

Regrettably, because this preparation is based from my mom’s own creation, I won’t be sharing this recipe. Sorry folks—some things are better kept secret! 🙂

But to all of you, I wish you the best that the Year of the Tiger has to offer!

Chúc Mừng Năm Mới!

Chả Giò all rolled up and ready for deep frying.