Smoked Plantain Chips

Smokey-Plantains

I love plantain chips when I am looking for something crunchy to snack on. I love the flavor. Sprinkled with a little salt – it’s the perfect treat.

It never occurred to me to make my own though. Whenever I pick up some green plantains in the market, I tend to stick with tostones or use them in a hash. I’ve always relied on the bagged chips though. Not sure why – especially now that I know how easy they are to make.

What I don’t like about the bagged variety are the additives. Way too much oil and sometimes other preservatives might be added to the mix. Plantains are a fairly healthy starch and when prepared properly, are not so bad for you!

plantains

So I made my own. And since I couldn’t just be all simple, I needed to spice it up. I chose to go the smokey route. I added some smoked paprika, garlic and salt. So easy! Tossed it all on some olive oil. Laid it on a baking sheet and then baked it for about 30 minutes or so, flipping over once. How easy can it get?

I let them cool about a minute before munching on them. They were so good. I’ve definitely given up my bagged plantain chip habit. These are so much better!



Smoked Plantain Chips
 
Author:

Ingredients
  • 3 Green Plantains
  • 1.5 tbsp. olive oil
  • 1.5 tbsp. smoked paprika
  • sea salt
  • ½ tbsp. garlic powder

Instructions
  1. Preheat oven to 350
  2. Peel the plantains (use the linked how-to guide)
  3. Slice the plantains thinly on a diagonal
  4. In a large bowl, toss the plantains with the oil and spices
  5. Lay the plantain chips in a single layer on a baking sheet
  6. Bake in the oven for about 30 minutes, until crisp. Flip the chips half-way through the baking process and check on them toward the end to ensure that they aren’t burning.
  7. Cool for a few minutes before eating.
  8. Enjoy!

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Sriracha Chex Mix

Sriracha Chex Mix

I love Chex Mix. Chex Mix is one of my favorite snacks. Only homemade Chex Mix though. I stock up on Chex Cereals whenever I see them on sale at the grocery store. I’m always trying to come up with new flavor options for the wonderful snack mix.

I’ve made it with Creole seasoning, I loved it with curry seasoning and just recently, I decided I needed to make a Sriracha Chex Mix. Who doesn’t like sriracha? It seemed like it would be the perfect addition to this snack mix. I was right.

In a giant mixing bowl, I mixed up the Rice Chex, Corn Chex, cashews, almonds and peanuts.

I mixed up some melted butter, sriracha, sesame oil,  and tamari.

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I processed some garlic and ginger in my Cuisinart Mini-Prep so it became a paste and then added it to the bowl with the butter and the sriracha.

I poured the mixture over the Chex and nut mixture. I stirred everything well.

mixing-chexk-mix

I placed everything on a rimmed baking sheet and then I baked it in the oven at a low heat for an hour. I stirred it up every 15 minutes or so.

I then let the mixture cool and then sampled a bit. Oh yeah.

This Chex Mix came with us to our New Year’s Eve party. It’s perfect for any party or just for casual snacking. I love the kick of the sriracha!

Hope you enjoy!

Sriracha Chex Mix
 
Author:
Recipe type: Snack, Gluten Free

Ingredients
  • 6 cups Rice Chex
  • 6 cups Corn Chex
  • 1 cup roasted unsalted cashews
  • 1 cup roasted peanutes
  • 1 cup toasted almonds slivers
  • 1 stick of butter, melted
  • ⅓ cup Sriracha
  • ¼ cup tamari or soy sauce
  • 2 tsp. sesame oil
  • 4 cloves garlic
  • 3-4 inch piece ginger, peeled

Instructions
  1. Preheat oven to 250
  2. In a large mixing bowl, combine the dry cereals and the nuts.
  3. In a smaller bowl, combine the melted butter, tamari, sriracha and the sesame oil.
  4. Puree the garlic and ginger in a food processor and then mix in to the sriracha mixture.
  5. Stir the melted butter and sriracha mixture in to the cereal mixture and stir well, making sure that all nuts and cereal pieces are coated well.
  6. Transfer to rimmed baking sheets.
  7. Bake in the oven for an hour, stirring every 15 minutes.
  8. Remove from oven and allow to cool.
  9. Enjoy!

Sriracha Chex Mix

Homemade Sesame Rice Crackers

Sesame Rice Crackers

I have made crackers a few times. Those Mary’s Gone Crackers copycats were big hit in my house.

This time, I was looking for something with a similar crunch, but a bit different flavor – perhaps a little less nutty. I wanted something similar to those packages of Japanese senbei crackers I get at Whole Foods, or perhaps the sesame rice rounds I get at Trader Joe’s. I wanted a cracker that met somewhere in the middle. I definitely wanted to keep it gluten free, but with a good crunch. I also didn’t want to have to run out and buy too many new ingredients.

These crackers fit the bill. I had everything on hand. Definitely happy with the way they turned out and will make again – perhaps with a few flavor tweaks. These crackers are great with tapenade or hummus, or anything you would pair with a chip or cracker!

Sesame Rice Crackers
Ingredients:

1 1/4 cup rice flour
1/4 cup sweet rice flour
1 cup roasted sesame seeds
3.5 tbsp. soy sauce or tamari
3 tsp. sesame oil
1 cup warm water

Directions:

Preheat oven to 350.

Mix everything together in a mixing bowl. The dough shouldn’t be too sticky and should come together. You can add a little more rice flour if it seems too sticky and wet.

Let the mixture sit for five minutes.

Spray a large baking sheet.

Pull of little teaspoon size pieces of dough and roll in to balls.

Similar to my previous cracker recipe, take a small square of oil sprayed parchment paper and press the ball on to the pan. You can use your hands, or you could use a heavy glass.

You want the cracker dough to be very thin, but you don’t want it to rip. Even if it rips though, it’s still tasty.

The crackers do shrink a little in the oven – so it’s ok if your dough rounds are touching.

Bake in oven for around 15-17 minutes. Check to make sure they don’t burn,

Cool on rack.

Sesame Rice Crackers

Enjoy!

P.S. Don’t forget to enter the giveaway for Tribes-a-Dozen’s Voila! Hallah!

Homemade Corn Nuts

I can’t remember how we came upon the topic of corn nuts, but it came up in conversation recently. I think it was the prospect of a field trip to Oh! Nuts, and finding the store closed. I was craving some fresh roasted corn nuts – still piping hot. So good.  I then began to reminisce about the mass produced corn nuts I used to buy at Chi’s Market down the street from my parent’s house. They were probably around 50 cents at the time, and we used to pour them in to our mouths. Crunch-Crunch-Crunch. Listening to people eat them was ever so annoying, but eating them myself – totally worth it! They even came in assorted flavors like ranch and barbecue! I used to love barbecue flavor anything.

My husband suggested that I attempt to make them. I was told that I would have to find the giant white Peruvian corn and soak it. It wouldn’t work with just any corn kernel. Was thrilled to find a bag of these special corn kernels on my first try. Goya offers a kosher-certified Maize Mote Pelado. Found a good sized bag at Food Basics. Score!

These corn nuts are prepared in a similar way to roasted chickpeas. You simply coat them in oil and salt and roast in the oven for around 30 minutes  – stirring for even browning. They have a very big crunch and a somewhat heady, corn taste. They don’t taste like the deep fried store bought stuff, but they are their own taste and pretty good.

Maize Mote Pelado





Homemade Corn Nuts
Ingredients

1 bag of Maize Mote Pelado – Giant White Corn
2 tbsp. Salt
1/4 cup vegetable oil
Additional spices as desired

Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.

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Preheat oven to 400.

Drain the corn

In a large bowl, toss the corn in the oil and sprinkle salt over it.

Place the corn in a single layer on a baking sheet.

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Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.

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Let cool a few minutes and then taste. Add more salt or other spices as necessary.

homemade corn nuts

Enjoy!

Homemade Corn Nuts
 
Author:
Recipe type: Snacks

Ingredients
  • 1 bag of Maize Mote Pelado – Giant White Corn
  • 2 tbsp. Salt
  • ¼ cup vegetable oil
  • Additional spices as desired

Instructions
  1. Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
  2. Preheat oven to 400
  3. Drain the corn.
  4. In a large bowl, toss the corn in the oil and sprinkle salt over it.
  5. Place the corn in a single layer on a baking sheet.
  6. Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.
  7. Let cool a few minutes and then taste. Add more salt or other spices as necessary.

 

Mock Crab Rangoon

This recipe came about on Sukkot, but I finally made it when I could photograph and write about it.

At least one of our sukkot meals during yom tov tends to be something pretty casual. Sometimes it’s omelettes, sometimes an easy salad. It always includes something warm. It’s usually comfort food that works well for when it’s just us. Except this year, we didn’t have any “just us” meals. We had to play up the casual meal a bit.
J suggested we do a fried bar food fest. It got a bunch of us talking and reminiscing about all that good bad-for-you food that we love, that we don’t eat anymore now that we are kosher. Some of it just is never available as good at kosher restaurants. It’s hard to find the right onions rings, and hot poppers. Don’t tell me that Dougies is a good stand-in. That place stinks. Anyhow, I wanted this meal to be dairy.

The conversation came around to crab rangoon and cream cheese wontons. The wontons are totally a Midwestern thing. I have never seen them on an east coast menu  – treife or otherwise. Whenever we used to eat out at LeeAnn Chinn’s in the Twin Cities, these wontons were always ordered. My yom tov guests also brought up crab rangoon – which I have never had due to the whole crab thing.  We kept kosher in the house growing up, and my mom has a seafood allergy. Crab was verboten. Anyhow, crab rangoon is basically a cream cheese wonton with crab added to it.

I decided to make it. I always have surimi (mock crab) and cream cheese around. I happened to have some wonton wrappers in the freezer. So this worked out. Was easy to make and was a big hit with everyone.
Mock Crab Rangoon
Ingredients:

1 8 oz. brick of cream cheese – softened at room temperature
5 sticks of surimi, chopped up (approximately – use more or less depending on how crabby you like it)
2 tsp. lemon pepper grinded
3 scallions, chopped finely
1/2 tsp. garlic powder
1 package of wonton wrappers

vegetable oil for frying

In a small bowl, mix up the cream cheese, crab, scallions, and spices.
Take a wonton wrapper and plop a teaspoon of the mixture in to the center of the wrapper.
Fold up the wonton. Here are some good wonton folding instructions. You will get the hang of folding after you screw up a few.

Heat up a pan with some vegetable oil. I don’t like to deep fry, but you could if you like. I use about a 1/2 inch to 3/4 inch of oil in the pan.
Once the oil is hot, add the wontons carefully to the pan. Fry until lightly brown on one side and then flip. It’s about 2 minutes a side.
Drain on paper towels. 
Dig in! It’s especially good when dipped into a hot and sweet chili sauce.
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