Baked Jalapeño Corn Tortilla Chips

Okay folks, remember yesterday when I told you I was Mexican?!  Well, surprise, I'm not.  But the fact is I can NOT get enough Mexican food.  Instead of stopping at the grocery store for a gigantic bag of tortilla chips, I decided to make my own.  Since I am trying to cut calories to lose a few pounds before Summer, I decided to bake them instead of deep-frying (my usual method).

I really didn't want them to come out dry so I decided to coat them in a little oil before baking them.  But guess what!?  I used up all my oil making yesterday's Jalapeno Spread.  Solution = Coat them in the spread.  Result?  Genius.

So if you want to replicate these bad boys to the letter, you are going to have to make the Jalapeno Spread Recipe first.  Now, I'm not going to lie, they did come out a little dry.  But since they really are just a vehicle to get things like veggie chili and pico de gallo in to my mouth, I really didn't mind.

Baked Jalapeno Corn Tortilla Chips

6 Corn Tortillas

Jalapeno Spread

Sea Salt

Preheat oven to 300 Degrees F.  Begin by cutting your tortillas into fours.  Put them in a large bowl and using your hands, coat them gently with a couple teaspoons of the spread.  Make sure both sides are thoroughly coated.  Place them into an even layer on a large cookie sheet lined with parchment or non-stick aluminum foil.  Don't worry if they overlap a little.  Sprinkle with a little Sea Salt, if desired. Bake for 30 minute, turning over once halfway through cooking and check for golden brown doneness.

Leek Lentil Soup

Sometimes simple is best.  This rings true for this few ingredient Leek Lentil Soup.  So warm up your belly and soul on a chilly Winter evening with this soothing and savory simple soup.  You won't miss the chicken!  I swear!

Leek Lentil Soup

3 Leeks

2 Ribs Celery

1 Carrot

1 Cup Red Lentils

6 Cups Water

2 Tablespoons Canola Oil

1 Tablespoon Sea Salt

1 Bay Leaf

Begin by chopping and thoroughly washing leeks.  I suggest soaking them in a couple changes of cold water in a large bowl.  Heat up oil in large pot over medium heat and add chopped leeks.  Now add salt, stir and prepare other veggies.  Chop celery and carrot into bite size peices.  Once leeks have cooked for about 5-7 minutes, add celery, carrot and bay leaf.  Cook for another 2-3 minutes.  Rinse lentils and add to pot.  Stir veggies and add water, two cups at a time.  Bring to a gentle boil and reduce to lowest simmer.  Cover pot with lid and cook for 12-15 minutes or until lentils are tender.  Taste test for seasoning level.  Serve immediately and garnish with fresh cracked black pepper, if desired.

Simple Lentil Soup

Fast.  Easy.  Low Carb.  Simple.  Comforting.  Soul-Satisfying.  Savory.  Filling. Low Calorie.

Simple Lentil Soup

1 Cup French Green Lentils

1 Yellow Onion

1 Leek

8 Cups Water

Salt and Pepper (to taste)

4 Vegetable Buillion Cubes

1 Bay Leaf

Dash of Olive Oil

Begin by rinsing lentils in a fine mesh strainer and set aside.  Thoroughly clean and trim ends from leek.  Finely chop onion and leek and saute both in a large pot in a dash of Olive Oil until onion starts to brown.  Add lentils and remaining ingredients and stir.  Bring to a boil and reduce heat to lowest simmer.  Simmer for 45 minutes or until lentils reach desired texture.  Remove bay leaf (or leave bay leaf in and whoever gets it in their bowl gets to make a wish!). and serve immediately.  Allow leftovers to cool before storing in tightly sealed container in refrigerator.

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Potato Tomato Cilantro Soup

3 Russet Potatoes

1 Small Sweet Yellow Onion

1 Small Can Chopped Tomatoes

1 Small Can Chopped Fire Roasted Green Chilis

6 vegan Chicken Bouillon Cubes, Massel Brand

1 bunch Cilantro

8 Cups Water

Dash of Olive Oil

Salt & Pepper (to taste)

Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

Christmas (in July) Fire Gazpacho

3 Roma Tomatoes

2 Tomatillos

1 small Yellow Onion

10 cloves Garlic

3 Jalapeños

6-8 mini sweet bell peppers (red, yellow, orange)

1 bunch Cilantro

1 leaf of Kale (any variety)

Juice of 2 Limes

2 teaspoons Sea Salt

1/4 teaspoon fresh ground Black Pepper

1 teaspoon Balsamic Vinegar

1 teaspoon Sugar (optional)

Wash and rough chop all produce.  Be sure to de-stem jalapeños and remove ribs and seeds (wearing rubber gloves is advised during this step).  Blend all fresh produce in separate batches in food processor to desired consistency.  Add lime juice, salt, black pepper, sugar and balsamic vinegar.  Mix all well in large glass bowl and cover tightly.  Allow to sit on counter covered for at least 1 hour before serving.  Serve at room temperature.  Store unused portion in air-tight glass container in refrigerator.  Chef's note:  I prefer mine extra chunky similar to a Pico De Gallo but you can purée mixture to any consistency you desire.

Three Ingredient Lentil Porridge

Sometimes simple is best.  This easy three ingredient lentil porridge will leave you super satisfied.  It is reminiscent of split pea soup with a silky finish.  Serve this super easy and simple concoction as a starter at your next supper party.  I promise it will be a hit.

Three Ingredient Lentil Porridge

3/4 cup Red Lentils (rinsed and drained)

3 cups Unsweetened Coconut Milk (from carton)

1 1/2 teaspoons Vegetable Bouillon (paste in a jar)

Cover lentils in coconut milk and simmer on very low heat for about 30 minutes stirring occasionally to ensure no sticking.  Once lentils are tender add vegetable bouillion paste and stir to combine.  Remove from heat and serve immediately.  Pictured with a garnish of cilantro, cashew sour cream and crushed black pepper.

Three Ingredient Lentil Porridge