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This can be moved if its in the wrong place

I cut like 4 tortilla soft taco shells
Take Cumin and Chili powder and salt to taste
Spread the cut shells on a cookie sheet
Season them to your liking
Preheat the oven to 350
And then put them in for like 6 minutes.

biggrin VOILA !! my little girl loves them I had made them for myself and she stole one and loved them!

I was actually gonna test that out because I still have a bunch of tortilla shells because Kaylee loves to eat quesdillas or Peanut butter and cheese ones...

Would this also be good with a little butter or cream and some cinnamon and granulated or powdered sugar? or maybe brown sugar?

I brush on a little soybean oil (or drizzle it if I'm in a hurry) and then sprinkle on sugar and cinnamon, with maybe a little cardamom or nutmeg. In that form, they're called sopapillas, and my kids love them!

Hummus:
Mash together a can of chickpeas and salt and garlic to taste (it usually takes a LOT of garlic), plus oil (you probably have a preference, most commercial varieties use soybean) to make it mushy. Add less oil than you think you'll need; you can always add more later but you can't take it out!

That's the basic, but I like to add a bit of tahini (crushed sesame seeds) to mine sometimes. And, of course, there are other add-ins, like chopped herbs or red pepper flakes(weirdly, my daughter is okay with that). I like to top it with diced tomatoes mixed with basil, but that's me (and I don't usually get the chance - the kids eat it all first!).

You could probably use the same basic recipe for any type of canned bean, really.

...Maybe you should change the name of this thread to "Recipes"?

Any other ones you want to know about? I make homemade miso soup from scratch too, but you need access to an Asian market (or a really open-minded regular one) to get all the ingredients:

1: Fill a pot with water.
2: Turn the heat on medium, and float a couple of pieces of dried seaweed in the water - I found kelp knots, which are great because they're easy to get back out.
3: Take a bag of bonito flakes (that's dried fish flakes, I think it's from the tuna family - but it's shaved, so it looks a bit like very thin wood shavings) and dump some in as well. I'm telling you what they look like in case they're labeled as something else - a Korean market would be less likely to have something labeled with a Japanese name, and so on.
4: Soak both the seaweed and the fish flakes in the water for about 10 minutes - too much longer and the broth tastes weirdly soggy later. The recipe I had said to do each step separately, but I kept getting either too much or too little of one or the other and...it's easier to adjust the taste if you have the balance of the two flavors together.
5: Take a fine mesh sieve and remove as much of the solids as you can (chunky miso soup tastes odd). A few pieces left in won't kill you - everything is perfectly edible. Leave the seaweed in if you want to - depending on the kind, that can be very tasty (some kinds are too thick and rubbery).
6: Heat the broth all the way - boil it if you'd like, I usually end up doing that because somebody needs to go potty or something similar.
7: Cut up a block of tofu into whatever size chunks you prefer.
8: Turn the soup broth off, and stir in miso paste. White (shiro) miso is the usual, the other stuff is just a little darker, heavier, smokier. Taste it occasionally, so you have an idea when you have enough in there. Be warned - the stuff tends to stay lumpy, so check for lumps before adding a bunch more. I start with two or three heaping tablespoons for a pot of soup, but that's just a starting point.
9: Put tofu cubes in the bowls, and ladle the soup over them - they'll heat through on the way to the table, and coincidentally also cool the soup down so it's not too hot for little mouths.

Ta-Dah!

It sounds long, I know, but after the first time it's almost no effort at all. And it tastes WAY better than the stuff that comes in powdered packets, and even better than the stuff served in most Asian restaurants. Great source of calcium (tofu), plus whatever comes from the seaweed, if you leave it in. You can also vary the add-ins - tofu isn't the only thing to add. In Kyoto, we were served a breakfast with miso soup that had tiny clams and diced green onions! (<3)

FRIED RICE!!


All home made
Ingrdients:
Veggies of your choice
for me and kaylee
Snow peas carrots and corn
For mike
Peas and corn
Garlic (cause its good for your heart biggrin <3)
Rice (cooked in a rice cooker)
Soy Sauce ( if you worry about to much salt get reduced sodium or sodium free)
And a meat of your choice I use either chicken or turkey
And one to two eggs lightly beated

Cook the meat till done
Add the veggies till sightly translucent
Add 2 splashes of soy sauce for the veggies to get flavored
Then add the already cooked rice and mix add more soy sauce for flavor
I usually add like 5 splashes or untill its a light brown. Then make a hole in the middle of the rice mix and pour the eggs mix them like your doing scrambled eggs and then toss it even if its still runny with the rice and toss it till the egg is cooked!
Voila! Doesnt taste greasy cause you really dont need the grease if your using a non stick pan and if you dont have one use PAM i use the organic spray and its still not greasy! Kaylee Loves it and always trys to eat it while its still hot.. I do it to make sure she eats eggs!

Oh yeah I have seen that stuff cause its used on sushi and rice sometimes! Hmm maybe she will get it.
Oh I love tofu too!! And kaylee loves it in miso soup so I have to put money aside to go to the asian food market and bakery they sell Red bean filled buns!! Yum YUM!