Yesterday was supposed to be a catch up day where I worked on completing my Wonder Woman inspired food blog post from June 2, and prepared the recipe for my latest nerdylicious dish. But my aunt and “play” aunt both stopped by the house to drop off something, and the next thing I knew we were planning to see Wonder Woman. After a brief trip to the local Dollar General where these Baby Boomer ladies lost their minds buying home fragrance items and $1 cleaning products, we headed to the theater. I looked forward to my second viewing of the movie, and made sure I had plenty of tissue this time around.
Watching Wonder Woman again increased my appreciation of not just the film, but also the character development of Princess Diana/Diana Prince. She was so bright and shiny when she left Themyscira for the known world with high hopes of being a savior like her Amazonian foremothers. Her empathy for the victims of World War I was truly admirable in a society that tended to be cynical, dismissive, and even biased towards people who suffered tragedies. It made me love Wonder Woman even more (if that is even possible at this point). And, that love is part of the inspiration for Themyscira Nachos.
I imagined Diana living in contemporary times getting homesick for the place where she grew up. At the same time, I saw her enjoying the modern dishes we have today that wouldn’t be found on Themyscira. The Amazonian society was modeled after the Ancient Greek civilization. So, it’s plausible that Paradise Island adhered to just those foods since it was isolated from the rest of the world. I thought Wonder Woman would love a dish that highlighted some of the food from her home. At the same time, she would appreciate something with a modern flair that could easily be devoured by a superhero-on-the-go. An Ancient Greek take on nachos seemed like a happy, yummy compromise.
Themyscira Nachos is a great meal option for the summer, especially if you are looking for a quick and simple dinner. The ground lamb in the recipe can be substituted with ground chicken. Or, make it vegetarian with chickpeas. Rest assured that at the end of the meal, everyone will have their favorite combinations for Themyscira Nachos.
Makes 4 servings
- 1 lb. ground lamb or chicken OR 15-ounce can of chickpeas, drained and rinsed
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 3/4 teaspoon dill, separated
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 shredded carrots
- 1 cup plain Greek-style nonfat yogurt
- 1 teaspoon lemon juice
- 10 ounces of hummus, store-bought or homemade
- 4 cups Pita chips, or 4 pita pockets cut into wedges
- 3 sprigs of fresh mint
Additional Nacho Toppings*:
- Sliced Olives
- Diced Cucumbers
- Shredded Arugula
- Shredded Romaine lettuce
- Thinly sliced radishes
- Finely diced onions
- Shredded cabbage, green or red
- Crumbled feta or goat cheese
- Add lamb or chicken to a skillet. Sprinkle with oregano, thyme, cumin, 1/2 teaspoon of dill, salt, and pepper. Cook in a skillet until just done. Add in the minced garlic. Cook for about 30 seconds stirring the entire time. Remove lamb/chicken from the skillet. Keep warm. **See preparation for chickpeas variation below.
- Heat 1 tablespoon of olive oil in the skillet if you are using ground chicken. If not, use the oil left by the ground lamb or chickpeas variation. Add the celery and carrots. Cook for about 5 minutes, stirring occasionally. Remove from the skillet and set aside.
- Mix the yogurt, lemon juice, and 1/4 teaspoon of dill in a small bowl. Store in the refrigerator until ready to use.
- Divide pita chips or wedges among 4 wide soup plates. Cover with lamb, chicken, or chickpeas. Add any additional nacho toppings. Top with yogurt and hummus. Garnish with mint.
Notes: *This recipe was made with food ingredients available in Ancient Greece, which excludes certain items we’ve come to associate with modern times. If you are unbothered about breaking period, feel free to use ground turkey instead of ground chicken. Or add toppings like tomatoes and peppers.
**To prepare with chickpeas: Heat 1 tablespoon of olive oil in a skillet. Add a can of drained and rinsed chickpeas (also called garbanzo beans) into the skillet along with the herbs and spices listed in step 1. Cook for 2-3 minutes until completely warmed through. Add in minced garlic and cook for 30 seconds, stirring the whole time. Remove from skillet and keep warm. Move on to step 2.
**If you are planning to feed a large gathering, this recipe is very easy to double or triple.