Lab #3: Super Fast Snacks

Please read the recipe before starting!

Ingredients:

• 2 tortillas

• 60 mL (1/4 cup) creamed cheese at room temperature

• 1/2 red pepper, chopped finely

• 1/2 green pepper, chopped finely

• 1 drop hot sauce or Tabasco sauce

• waxed paper
  

Method

• Mix the Tabasco or hot sauce with the creamed cheese.

• Spread the tortillas with the creamed cheese mixture.

• Sprinkle the chopped peppers over each tortilla; wrap it into a tight roll.

• Wrap each rolled tortilla carefully in waxed paper and chill 10 minutes.

• Cut each tortilla into bite-sized pieces - about 2 cm (3/4 inch) squares.

• Arrange on a plate with fresh parsley if desired.

Please read the recipe before starting!

Ingredients

• 2 tortillas or wraps

• 250 mL (1 cup) grated cheddar cheese

• 1/2 green onion, finely chopped

• 5 mL (1 tsp) olive oil

• 1/2 chicken breast sautéed and chopped or 125 mL (1/2 cup) cooked chicken

• 1/2 small jalapeno pepper chopped or 5 mL (1 tsp) canned chopped chillies

• salsa, if desired

Method

• Preheat the oven to 200° C (425° F).

• Chop the chicken breast into bite-sized pieces.

• Sauté the chicken breast for 5 to 10 minutes in the olive oil.

• Place one tortilla on a cookie sheet; spread the tortilla with the chicken, grated cheese, peppers, and onions.

• Place the second tortilla on top of the mixture.

• Cook for 5 to 10 minutes until the cheese is melted.

• Cut into four wedges and serve with salsa.

Please read the recipe before starting!

Ingredients

• 1 cup old-fashioned rolled oats

• 2/3 cup toasted shredded coconut (sweetened or unsweetened)

• 1/2 cup creamy peanut butter

• 1/2 cup ground flaxseed or hemp seeds

• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)

• 1/3 cup honey

• 1 tbsp chia seeds (optional)

• 1 tsp vanilla extract

Method

• Stir all ingredients together in a large mixing bowl until thoroughly combined.

• Cover the mixing bowl and chill in the refrigerator for one to two hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)

• Roll mixture into one-inch balls.

• Serve. Then enjoy it immediately! Or refrigerate in a sealed container for up to one week, or freeze for up to three months.

Please read the recipe before starting!

Ingredients:

• 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

• 1/4 cup (60 ml) fresh lemon juice (1 large lemon)

• 1/4 cup (60 ml) well-stirred tahini

• 1 small garlic clove, minced

• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

• 1/2 teaspoon ground cumin

• Salt to taste

• 2 to 3 tablespoons (30 to 45 ml) water

• Dash ground paprika or sumac, for serving

Method:

• In the bowl of a food processor, combine the tahini and lemon juice and process for one minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

• Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

• Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for one minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process one to two minutes until thick and quite smooth.

• Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add two to three tablespoons of water until you reach the perfect consistency.

• Taste for salt and adjust as needed.

• Drizzle hummus with olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week

• Serve with cut-up pita bread, cut-up veggies (carrots and cucumbers) or crackers.