Cinnamon Sugar Chips

So, while reading about infant cognition, I started craving a churro. I knew that wasn't a possibility, so my mind wandered to gluten-free snickerdoodles or just vanilla ice cream with cinnamon in it. Then I remembered my corn tortillas for which the clock is ticking! I decided to turn them into cinnamon sugar deliciousness! Easy as can be and very economical, too!

What you'll need:

3 corn tortillas (I used white, but it doesn't matter)

Vegetable oil (around a half-cup)

Ground cinnamon

Sugar

The gear:

A medium sized saucepan

A large slotted spoon

Plate topped with paper towel

Pour the oil into the sauce pan. Make sure you have enough to cover the bottom and come up about an inch or two. Heat the oil on near-high.

Cut your tortillas into eighths. Once oil seems hot, test it with one tortilla triangle. If it bubbles, you are in business! Add two or three more. Once golden brown, quickly remove the chips from the oil with your slotted spoon and drop 'em on the plate. Immediately sprinkle with a good amount of sugar and a little cinnamon. Repeat until you have a plate full of goodness. Give one a little taste. If it is lacking flavor, add more sugar!

These would go lovely with some vanilla ice cream or even a fruit salsa! Double, triple, or even quadruple the recipe if you've got friends coming over!

Enjoy!

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Simple Egg Salad

I know... egg salad? Probably haven't eaten it since you were a kid but this is a great way to get rid of those extra hard boiled eggs you have! There are only five ingredients... mostly due to my lack of a spice pantry, but you needn't worry. This has plenty of flavor!

FIRST: How to hard boil an egg

I prefer the cold water method which goes like this:

Put X number of eggs in a medium saucepan.
Fill the saucepan up with cold water, until it reaches an inch or so above the eggs.
Boil the water until it is a rolling boil.
Pull off the head and put a lid on it (feel free to listen to Squirrel Nut Zippers).
Wait 22-24 minutes.
Get the eggs out of the saucepan immediately and into a bowl of cold water to prevent further cooking.

SECOND: A smashing good time

Ingredients:
-4 hard boiled eggs, quartered or diced coarsely
-1 small red onion (or half a medium), diced (or less if you aren't an onion lover)
-1 1/2 tablespoons gluten-free ranch dressing, like Kraft (eyeball it)
-Garlic salt to taste (start with 2 teaspoons or so)
-2 or more dashes of crushed red pepper

Put all the ingredients in a medium bowl. Using a fork, smash the eggs and mix it up! Give it a taste. If it is too dry, add some more ranch.

Makes 2 Servings

I put it on some gluten free toast (Glutino's Corn Harvest) but it would be great on a bed of lettuce!

(I apologize for the lack of a picture, but my camera just wasn't at my side quick enough!)

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Garlicky Pesto Potatoes

These little devils are delicious. Potatoes are cheap, tasty, and nutritious. Comparatively low in calories, this starchy veg offers fiber, vitamin c, and vitamin b6. Russet potatoes are very easy to bake, just poke them with a fork, stick 'em in the oven at about 350 degrees Fahrenheit, and in an hour to an hour and a half come back from studying and enjoy! Then put the extras in a ziploc bag or container and refrigerate.

Now, to the recipe:

-2 small baked potatoes; cold, sliced, and quartered.
-A little less than 1 tbsp olive or vegetable oil
-1 tsp or so salt; +extra to taste
-1 tbsp minced garlic (less if you are having a studying/make-out session; if you or someone you know has a Costco membership, get a thing of Spice World fresh minced garlic. It's about $3 and will last you at least 6 months.)
-1 tbsp gf pesto (homemade or store-bought - Classico is gf.)

1. Put potatoes in small frying pan. Add oil and salt. Turn on heat to medium-high.
2. Toss the potatoes around, coating them with the salt and oil. Keep hanging out with them until they start to turn deliciously golden.
3. Add the garlic and stir it a bit. Turn up the heat to high. Keep stirring for, oh, about a minute or so.
4. Invite the pesto to the gathering. Keep stirring. Turn down the heat to medium. And let the flavors meld. Keep casually moving the potatoes about. And once you can't take it anymore...
5. Serve and enjoy! Add more salt if you feel like it.

Serves 1

(This would make a great breakfast with eggs, too. Of course, adding other roasted/cooked root vegetables would be great - think carrots and onions - to make it a full meal. Add however much more pesto/oil/garlic/salt you feel necessary!)

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