Jiffy Chips

We had salsa, and I thought we had chips, so I had begun to anticipate the part they would play in our mid-day snack.  When I got to the pantry, I discovered what we really had was a bag of crumbs. Ever resourceful, my crew will hold on to a package until they have licked it clean...

The salsa sat forlornly in a bowl beside sour cream and our improvised "Hummus-ish"

What to do? What to do? 

Thankfully, I had purchased the family size pack of tortillas for our menu's "Taco Night" (which is where the remaining salsa and sour cream originated) 

If you ever run out of chips, but have tortillas... it couldn't be easier. 

(and if you don't have tortillas, but you do have flour... there's hope yet.)

JIFFY CHIPS

• Using a pizza cutter, slice tortillas into strips/triangles/abstract art shapes.
•  Spritz with oil... I keep olive oil in a mister, so I used that. 
• Sprinkle with salt & seasoning. (I used dill) 
• Bake appx 10 minutes @ 350 Degrees.
• Polish off that salsa or whip up some Hummus-ish or somethin'                                                                                     

Lemon Dill Hummus-ish

Lemon Dill Hummus-ish

(with white wine)

I didn't have tahini on hand, so this isn't really a traditional hummus. Most of the ingredients were added by sight & feel...so this isn't a traditional recipe, either.

We needed a snack in the house the other day, and the cupboard was about as inspired as Old Mother Hubbard's... so we improvised for both the dip and the chips. And they vanished quickly, so I suppose they fit the bill. Here's what I tossed in the food processor:

One Can of Garbanzo Beans ~rinsed & hulled
Minced Garlic
Lemon Juice
Dill
Sea Salt
Splash of White Wine/ or liquid from can

An /improvised Snack: Hummus-ish & Jiffy Chips

Sweet Potato Bread

The Big Kids had a science project requiring 5 Baby Food Jars (for planting seeds in various conditions). I bought baby food that I knew I could incorporate into our meals and snacking (Bananas make a nice stir in for yogurt, etc) I chose sweet potatoes with a mind towards making bread. This is the recipe I grabbed quick-like off the internet to follow: 

SWEET POTATO BREAD 

• 2 cups flour
• 1 cup of sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1-1/2 cups sweet potato puree
• 1/3 cup canola oil
• 2 eggs
• 1/4 cup milk
• 1 Tbsp vanilla

Bake @ 350 Degrees for 60-75 minutes or until "Clean Toothpick Prick" 

I made two substitutions. I halved the sugar between brown & white, using 1/2 c of each. And I used coconut oil in place of canola (because I didn't have canola, I did have coconut) 

Pictures of the process: 

Whatever I bake, I always try to pour/spread a little butter on top while warm.

I would normally share the first loaf and keep the second, but most of our neighbors were away when I made this, so we had two loaves to take us through the week. 

This afforded me the luxury of two toasted slices with my coffee every morning until we ran out.