Mediterranean Nachos

We eat nachos pretty often in this household.

Recently, I was putting corn chips away in a cabinet and noticed the pita chips sitting there, and got to thinking…what if I made “Mediterranean Nachos” by subbing pitas for corn chips? What if I used hummus instead of refried beans? Kalamata olives instead of black olives, spinach instead of lettuce, etc., etc…you get what I’m saying :).

When I mentioned this idea to S, he suggested using crumbled falafel instead of the veggie “ground beef” crumbles we usually use, and tzatziki instead of sour cream. I almost couldn’t wait for the weekend to come so I could try it.

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For the falafel, I used a mix. I just dropped spoonfuls of it onto parchment paper and baked it for 20 minutes, stirring once halfway through.

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Then I crumbled it onto the nachos and topped them with everything else.

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Obviously this is not a unique idea (google “Greek Nachos” and you’ll see what I mean) but it was new to me! And it was quick, easy and delicious. I’ll definitely make it again.

Creamy Sausage and Spinach Pasta Skillet

I hadn’t planned to post about this meal but when I opened up the container to eat the left-overs (last week), I thought it looked kind of pretty, even the next day. So I took some pictures. And here they are :).

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This is an adapted version of a recipe found on The Comfort of Cooking.

To make it veggie, instead of sausage I used Tofurky Kielbasa (I like to fry this up in a separate pan and then add it to the rest of the dish at the last minute, otherwise it gets a bit soggy), and I substituted vegetable broth for the chicken broth. The only diced tomatoes I had on hand were Italian seasoned, so I used those (and I think I liked it better than when I’ve used plain ones in the recipe before, actually!). Instead of the jalapenos, I added a dash of crushed red pepper flakes. I originally served this with more steamed vegetables on the side. The bread was from a Central Market Organic Multigrain loaf I picked up at HEB.