Baked tortilla chips for your hummus

You’re perhaps wondering what you can use to scoop up that delicious homemade hummus of yours.  A good option is homemade brown bread, but if that’s too much work for you, there’s an even easier solution: baked tortilla chips.

It’s really quite simple.  Just go to Costco and get the jumbo bag of tortillas (or you can buy them at the local mart as well usually, but they’re quite expensive).   Then, cut them up into triangles and lightly brush them with olive oil.  Add some salt, or another spice or two if you’re feeling adventurous.  Something like cumin is good for hummus.  Then bake in the oven on medium heat until crisp.  Check frequently because it’s quite easy to burn them.  You can store them for a few days in an airtight container, but make sure you let them cool first.

(image from Whatthecraft)

tortilla chips


Delicious lemony chickpeas

This is a simple recipe to use for chickpeas, which takes less than 5 minutes to make.  It’s perfect just for eating the chickpeas straight out of the bowl with a spoon, or you can eat them on a salad, or you could put them in something like a pita with a few veggies for a hearty meal.

I always use dried chickpeas from Iherb because they’re much cheaper and healthier than the canned ones.  Cook them according to the package directions.

Then add: salt, lemon juice, cumin, minced garlic, sesame seeds.  Adjust to taste!  Delicious.

Korean Eggplant Sidedish

In the organic box this week, I got some eggplant.  Since I was too lazy to make Baba Ghanoush, the most delicious eggplant thing ever, I settled for Korean eggplant side-dish.  It was my first attempt at making it and it turned out okay, but not as good as I’ve had in restaurants.korean eggplant sidedish  I loosely followed this recipe online:

Korean Eggplant Sidedish

All the ingredients are easily found at the regular Korean supermarket.  Serve with rice and some fried tofu for a delicious meal.

Water Parsley Side-Dish

In the organic CSA box, they often send water parsley.  The problem is that most expats in Korea truly have no idea what to do with it.  How I usually eat it up is by making a really simple salad.Water Parsley Salad  Here’s how you do it:

Clean and chop up the water parsley.  I usually use some of the stems, but discard the really thick pieces.

Then, from the regular supermarket or Iherb, add:

Sesame oil, ground up red pepper, sesame oil, salt, brown rice vinegar, garlic.

You should add sesame seeds and green onions, but I didn’t have any.

Eat it with some rice!

Stone-Crop Salad

Stonecrop saladKoreans are all about foraging in the forest for random roots and herbs and other assorted things, which I’m always impressed by.  If I actually knew what I was looking for, I’d be out there with them too.  One of my favorite meals is when I go hiking and then eating some San-Chae (mountain vegetable) Bibimbap, complete with the 30 or so side-dishes or deliciousness.

Anyway, continuing along with the theme of random Korean vegetables, this one is “stone-crop,” which came in my Wwoof CSA organic box a few weeks ago.  Whenever I get the random greens in the box, I usually just mix them in my green smoothies in the morning, but this one’s taste was too strong and a bit bitter to do that.  I truly had no idea what to do with it, but thankfully found this recipe for stone crop salad online, which I loosely followed.  It was quite delicious and I would actually consider buying some stone-crop at the store!

Most of the stuff was from the regular Grocery store or the organic box, except for the following Iherb stuff: Fresh Ground Black Pepper, and Organic Apple Cider Vinegar.