Archive for September, 2024

Sep 08

Super Easy Olive Oil Pasta

Large white serving bowl filled with olive oil pasta.

SERVES: 6

  • 450 g spaghetti
  • 2 tablespoons salt
  • 55 g extra virgin olive oil
  • 8 minced garlic minced
  • 0.5 teaspoon crushed red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 3 tablespoons minced fresh parsley/basil

 

  • Bring a large pot of water to a boil. Add 2 tablespoons salt and cook  spaghetti as per the package directions.
  • In a small saucepan, heat extra virgin olive oil over low heat for 1 minute. Add minced garlic and crushed red pepper flakes. Stir and cook for another minute. Remove from heat.
  • Drain the cooked spaghetti and transfer to a large bowl. Pour the olive oil mixture and an additional 2 tablespoons extra virgin olive oil over the spaghetti. Add lemon juice and minced fresh herbs. Toss until the pasta is evenly coated.

 

 

Super Easy Olive Oil Pasta

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Posted in Italian, Main, Non-UPF, Vegan, Vegetarian

Sep 08

Baked Tortilla Chips

a low angle view of a platter of golden-brown baked tortilla chips served with a side of fresh salsa.

SERVES: 12

 

Ingredients

  • 1 (12 ounce) package corn tortillas
  • 3 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt

 

Directions

  1. Gather all ingredients.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.

  4. Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  5. Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.

  6. Bake in the preheated oven for 7 minutes.

  7. Remove from the oven. Flip chips, then mist and season again.

  8. Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don’t burn, until chips are lightly browned and crisp, 5 to 8 more minutes.

  9. Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.

  10. Enjoy with a side of salsa!

 

Recipe Tip

Even stale or dried-out corn tortillas will give good results in this recipe.

 

https://www.allrecipes.com/recipe/20482/baked-tortilla-chips/

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Posted in Canape, Mexican, Snack, Starter

Sep 08

Tzatziki

Tzatziki Sauce

SERVES: 4-6

  • ½ cup finely grated cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon extra-virgin olive oil
  • 1 garlic clove, grated
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint, optional

 

 

Instructions

  • Place the cucumber on a paper towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

 

 

https://www.loveandlemons.com/tzatziki-sauce/

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Posted in Dips/Sauces, Greek, Vegetarian