Posted on August 8th, 2009 by Pamela in Food, Recipes
Thought I’d try making my own tortillas for fun the other day, plus I was in the mood for Black Bean Quesadillas and didn’t have my usual stash in the freezer.
They turned out really tasty and easy to make. For me, it was a lot of babysitting over the stove that my back doesn’t agree with, so next time I’ll get one of those machines they use at the Lone Star (or a strawberry daiquiri instead).
Here’s the recipe (from shinycooking.com):
2 cups (8 ounces) white whole wheat flour or traditional whole wheat flour 1/2 teaspoon salt 3 tablespoons (1-1/4 ounces) canola oil 2/3 cup (5-3/8 ounces) warm water
Combine the flour and salt in a medium mixing bowl or a food processor and mix together. I used the food processor and it worked great. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if you’re using a food processor). Depending on the flour’s moisture content, you may need to use more or less water. You’ll want a dough that’s a bit softer than the ones you make with white flour; the whole wheat will absorb some of the liquid as it sits. Once you’ve mixed the dough, let it sit, covered, for 20 minutes.
Turn out the dough onto a lightly floured surface, knead it a few times, and pat it into an even disk. Cut the dough (a pastry scraper works well for this) into 10 to 12 pieces, and roll each piece into a ball. Cover the balls and let them rest for 20 minutes.
Heat a heavy, ungreased griddle or skillet over medium-high heat. If you have a tortilla press, use it to flatten each ball. If you’re rolling out the tortillas by hand, take one of the balls and flatten it into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortilla into a very thin, flat round about 6 to 8 inches in diameter. Toss a tortilla onto the griddle or skillet and let it heat on one side for about 1 minute, (its normal for the tortilla to balloon out as it cooks) then use a spatula to lift and flip the tortilla to bake it on the other side, about 1 more minute.
While the first tortilla is baking, roll the second one. Transfer the baked tortilla to a plate and toss on the next tortilla. Repeat until all the tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you use them.
I’m one of those people who likes to hate plant foods just by looking at them. Usually I manage to avoid ever having to eat them at all, unless I find myself eating dinner in another person’s home in which case I take a “no thank-you portion”.
Really, I think most people should know by now that only lettuce should be served as a garnish for me, but thanks to those who don’t I’ve added 2 new veggies to my list of likes: Asparagus and Rhubarb. For those closest to me who are now peeling themselves off the floor, it is cause for celebration! Here’s a lovely low fat Rhubarb cake I got from cooking light magazine.
SOUR CREAM RHUBARB SNACK CAKE:
3 1/2 cups finely chopped rhubarb (about 1 pound)
2 tablespoons all-purpose flour
1 1/2 cups packed brown sugar
5 tablespoons butter, softened
2 large eggs
1 cup fat-free sour cream
1 teaspoon grated orange rind
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 cup whole wheat flour (about 4 3/4 ounces)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Streusel:
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
1/4 cup chopped walnuts
1. Preheat oven to 375°.
2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
3. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.
Posted on January 14th, 2009 by Pamela in Music, Recipes
I was gearing up to make a pot of Chili (Chris refers to as “meat stew” maybe because I don’t use enough Chili Peppers?), given the arctic cold front we are experiencing, but discovered I’m out of Chili Powder. Dang it! But as we all know from a previous post, I love the challenge of substituting in a pinch.
Instead… Sloppy Joes with Sweet Potato Medallions were on the menu! I snagged a random recipe off the internet that looked good, paired with some home made rolls I had baked in the afternoon to go with the original Chili idea.
The rolls, I adapted from a basic white bread recipe (such as the French bread one that I used for the wreaths) by substituting the last cup of flour with whole wheat flour, to incorporate more fiber (and to make Melissa proud!).
Sweet Potato Medallions are super easy, just slice up a sweet potato in rounds, toss in olive oil, salt, pepper, and whatever herb/seasoning you prefer. Bake for 25 minutes at 425F turning over the potatoes halfway through the cooking time.
Posted on December 26th, 2008 by Pamela in Music, Recipes
I have a bit of a dislike for cilantro. It all started in Chile where I was served lentils with cilantro every day for dinner. I liked it at first but by the end of three weeks if I never met another Coriander plant again I definitely wouldn’t miss it.
Unfortunately I love guacamole, and it’s difficult to find it sans cilantro. So I’ve taken to making it myself on a regular basis. And why not? it’s healthy, it’s easy to make and the ingredients are available year round.
I don’t have an actual recipe, I just go with my gut (haha!).
2-4 ripe avocados cut into chunks
1 medium tomato chopped
1/2 small red onion chopped
juice of 1/2 to a whole lime
few shakes of hot sauce
salt and pepper to taste
mix it all together in a bowl and serve. I like to leave mine chunky instead of mashing the avocados until they’re smooth. Store leftovers in the fridge with plastic wrap in direct contact with the guac, otherwise it will turn brown.
Posted on December 17th, 2008 by Pamela in Recipes
(or in my case bread flowers)
Saw this on the internet. Had to try it.
I went with the French bread recipe that came with my KitchenAid stand mixer manual. then instead of making baguettes, form the dough into rings and and make angled cuts along the outside edge to shape it into a wreath, or a daisy if you prefer.
French Bread:
2 pkgs active dry yeast
2 1/2 cups warm water
1 tbsp salt
1 tbsp butter or marg. melted
7 cups all purpose flour.
1 egg white.
1 tbsp cold water.
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 min, or until well blended. Knead on speed 2 about 2 min longer. Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about an hour or until doubled in bulk.
Punch down dough and divide in half. shape into loaves or “wreaths”. Place on greased baking sheets. Cover. Let rise in warm place again for about an hour.
Bake at 450F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush over bread. Return to oven and bake for 5 more minutes. Cool on wire racks.
Posted on December 17th, 2008 by Pamela in Recipes
Wow! A week away from Christmas!!! Here’s what I’ve been up to lately:
Chocolate Crinkles:
I think everyone has their own version of this recipe for Christmas, I’ve seen it on a million food blogs of late. Not sure where it came from other than my mom’s recipe box.
2 cups flour
2 tsp. baking powder
1/4 tsp salt
3/4 cups butter
1 1/2 cups granulated sugar
1 tsp vanilla
1/2 tsp peppermint extract
4 eggs room temp.
3/4 cup unsweetened cocoa
1/2 cup icing sugar
In a small bowl, stir together flour, baking powder and salt. In a large bowl with electric mixer on high, beat butter, sugar, vanilla and peppermint until light and fluffy. Beat in eggs one at a time beating well after each addition. At low speed mix in cocoa. Stir in flour mixture until just blended. Cover and chill dough for at least 4 hours or overnight. Preheat oven to 350F. Place icing sugar in bowl, drop dough by level teaspoons (I usually do tablespoon) into sugar and roll each cookie into a ball to coat. On greased cookie sheets bake 9-10 minutes or until slight imprint remains when touched in the centre.
This afternoon I had my nieces, Aislinn and Tara over to bake some Christmas Sugar Cookies. We all agree that stirring is very hard work. But is well rewarded by a good squishing of the fingers in a big bin of flour (or using the dough as playdough).
Sugar Cookies (from my mom’s recipe box):
1 Cup Shortening
1 Cup Sugar
2 Eggs
2 tsp Vanilla
2 1/2 Cups Flour
1 tsp Baking Soda
2 tsp Cream of Tartar
1 tsp Salt
Cream together shortening and sugar. Stir in eggs and vanilla. In a separate bowl combine flour, soda, tartar and salt. Mix together wet with dry, roll out on floured surface and cut into shapes. Bake 375F 8-10 minutes.
I usually decorate my sugar cookies with a few sprinkles but in our case, today we made up a glaze that I grabbed off the internet and had fun “colouring in” the shapes. Somehow the red and green for Christmas ended up pink and green.
When we were finished we crashed on the couch and watched Christmas movies.
Posted on December 1st, 2008 by Pamela in Music, Recipes
I don’t know why, but I love sad music. I love to listen to it, sing it and altogether envelope myself in it. I don’t really know why, maybe it’s because I view it as being the most authentic. Some of the best of course, and one of my favorites to sing comes from Rachmaninov. It also seems appropriate to hear a something from his works when there is a good snow storm on.
In my opinion it’s best of you dim the lights and light a candle or two, drink Russian Tea.
Oh, and here’s the recipe for Russian Tea to keep you warm:
3/4 cup instant tea
1 cup tang
1cup instant lemonade
1/4 -1/2 cup sugar
1/2 tsp ground cloves
1 tsp cinnamon
( mix together, then add a tbsp or so in a cup of boiling water)
Posted on November 26th, 2008 by Pamela in Music, Recipes
I was asked recently how I manage to cook and enjoy cooking so much without being able to stand for long periods of time. I like to think that I manage my time well, I pace myself and I plan out my meals so that I do the prep, rest for a hour and then cook later. Maybe I do sometimes but I think the secret to my success lies within being extremely unorganized about it. I’ll get something started, hit a road block because I discover that I’m out of a certain ingredient. Then spend at least half an hour on the couch with my laptop looking up the best substitute.
Today’s substitute: Bisquick Mix
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1tbsp shortening
(mix the dry, cut in the fat, store in the fridge and there you go)
Someday I dream of a kitchen where I can store everything at waist level, and where I can be supported by either a trapeze hanging from the ceiling (Mission Impossible style) or a stool with castors (much like the one I use at work). Until then, I’ll be adding vinegar to milk, breading chicken with Rice Krispys, and putting whipped cream in my coffee.
Here’s the recipe (from shinycooking.com):
