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The last few reasonably warm and hospitable days of winter are here so I’ve been slacking on the blog updates! Never fear, it’s all still scratch here!
Some items that have been on the menu the past few days:
Seriously delicious lattes with brown sugar
Meatloaf and veggies with homemade cheese sauce
Chicken and white bean chili with homemade bread
Leftover chicken chili combined with leftover cheese sauce, and homemade tortilla chips
(recipe below)
Stir fry with veggies, potatoes and leftover roast beef that had been saved in the freezer
We were craving some junk food, and in the spirit of the scratch challenge, I made homemade tortilla chips. NOTE: This is decidedly not a healthy recipe, but it’s still better than the chips you buy at the grocery store because the ingredients are organic and they are seasoned with an MSG-free seasoning salt.
Homemade Nacho Chips
These “chips” aren’t super duper crispy like the ones you get in the store – in an effort to resist soaking up as much oil, I don’t deep fry them – I pan fry them, which leaves them crisp on the outside and tender on the inside.
Ingredients:
- 1 cup of flour
- 1 cup of cornmeal
- 1 tsp of baking powder
- 1/2 tsp of salt
- 3/4 cup of milk (water could be used)
- 3 tbs of olive oil
- cooking oil for skillet
- seasoning of choice – I used a seasoning salt from my favorite Jamaican spice store
Directions:
- In a mixing bowl, combine dry ingredients with a fork.
- Stir in milk and oil until well combined.
- Separate dough into 8 balls and roll out the dough as thinly as possible.
- Meanwhile heat oil in a skillet until water dropped on it sizzles on contact. (I use a cast iron skillet for this.)
- Cook tortillas for 1-2 minutes on each side, making sure not to scorch them. Add oil as needed.
- Place hot tortillas on paper towels to remove the excess oil.
- When they are cool enough, tear the tortillas into “chip-sized” pieces.
