Nachitas

Sometimes I get these killer cravings for nachos. Goopy, greasy cheese-oozing multi-decker nachos. I've come up with a nacho recipe that has a middle eastern flavor. The steps of the recipe each take time (which I usually pass sipping a cold Corona and listening to salsa music) but all that anticipation and labor makes the nachos taste even better!

Nachitas
* Fresh Cucumber Salsa
* Chickpea Puree
* Seasoned Pita Chips
* Parmesan Cheese
* Optional: Chili, scallions, jalapeno slices, olives, hot sauce, sour cream, guacamole

For Fresh Salsa:
- 1/3 seedlees Cucumber, chopped
- 1 medium tomato, chopped
- 1/2 green pepper, chopped
- 1 shallot, finely chopped
- 2 tablespoons chopped parsley
- 3 tablespoons choopped cilantro
- 1 lime, juiced
- salt
Once you get all that chopping down, throw it all in a bowl and mix.

For the Chickpea Puree:
(just like refried beans, but better for you!)
- 1 can chickpeas
- 1/2 lemon, juiced
- 1 teaspoon cumin
- sprinkle of cayenne
Blend the chickpeas in a food processor, adding in juice gradually. Sprinkle in cumin and cayenne and blend a bit more.

For Pita Chips:
(If your short on time or energy, try traditional tortilla chips)
- 1/2 cup of extra virgin olive oil (EVOO)
- 3 cloves garlic, cracked
- 4 pita rounds
- 1 teaspoon poppy seeds
- 1 teaspoon crushed red pepper flake
- 1 teaspoon coarse salt
- 1 cup grated Parmesan cheese
Preheat oven to 400 degrees. Heat oil on low and add garlic, cooking 4-5 minutes. Cut pita rounds into triangles and brush with garlicky oil. Sprinkle with poppy seeds, red pepper flakes and salt. Bake until toasty, about 8-10 minutes. Add cheese and broil until melted.

Pull the nachos out of the oven and load 'em up however you like.

*This recipes was inspired by Rachel Ray's "Naan-chos."

Tuna in a Tube

Recently I was introduced to an Italian snack called "tuna in a tube." The real name is 'salsa tonne' which is not nearly as catchy (in English nor Italian) as 'tuna in a tube." Nancy at Civetta smuggles the sinful snack whenever she travels to Italy.

Many people seem to like tuna salad. Rather, it seems few are opposed to it. Tuna, and fish in general, is one of those foods I feel a bit weird enjoying, especially when you encounter that outspoken soul who thinks it’s disgusting. Smelly cheese, saeurkraut, anchovies, dill pickles and smelly cheese also fall into this category.

Conveient, yes? Tasty? Ehh.... Whatever tuna is actually included must be processed down to a fine powder, kind of like Adobo chicken seasoning. The rest is all mayonaise. Quite salty too, requiring a hearty cracker for balance. Triscuits are a good choice.

For me one of the appeals of tuna is the texture, the chunkiness. So perhaps a conveniently squeezable and spreadable processed form of the fish isn’t my snack of choice. I would definitely pack it in a picnic basket if I was afraid my tuna salad sandwich would get soggy (which it always does.....)