Homemade Tortillas

People that make their own tortillas are probably a bit weird and fanatical. . .

Unless the person is me,

and I don't like to think that I'm weird, only that I didn't have time to run to the store.

Weird or out-of-time, whichever you choose to believe,

these are actually pretty tasty and crazy easy to make.

I was inspired by Panchero's, where Deeann and I took the girls after an Easter dress shopping marathon.  The guys at Panchero's make those huge tortillas look so incredibly simple to make- just wad, smash, throw on skillet, flip, done!

I don't have a tortilla press, just a rolling pin, but it's super easy regardless.

I followed this recipe  from Taste of Home.  I didn't fry in oil, though, just cooked them two at a time on my large nonstick pancake skillet.

One recipe made enough for a 9 x 13 pan of enchiladas.

And speaking of enchiladas:

We did have a real win the other night with these!

I found these Spinach Black Bean Enchiladas on Pinterest. 

*Small break for some unsolicited Pinterest recipe advice*  (or, how to avoid ending up on a Pinterest fail blog)

Like many recipes online or in magazines, I have found that if you don't like the ingredients separately you aren't going to like them together in a recipe. 

Which is why I don't bother trying recipes with say, olives, or orange marmalade, or tuna, or eggplant. 

If it looks too hard to make, it probably is.

If it's way out of your budget range, just skip it.   Quinoa is $10 for a tiny bag that looks like it might feed Eli breakfast in my town.  We don't make stuff with quinoa.  It's just not worth it, as crazy exciting as the fad may be. That way, you won't end up like Daniel, who once threw away many, many millet-swiss cheese mock burgers. ( It's a long story.)

Anyway, back to the enchiladas.

I was really skeptical since the sauce was homemade, but these far exceeded my expectations. The kids loved it, Daniel hoarded the leftovers to take to work, and I thought they were super fresh tasting, which is my current highest food compliment.

Try 'em out. :)

the artisan bread post

I know, I've been heavy on the food posts lately (get it?) 

I promise. . . I'll slow them down. . .

but this whole artisan bread thing is too good not to share.

It is so so easy.

I checked out the exhaustive how-to-do-it book at the library over Christmas vacation and found the instructions to be intimidating, even though I feel quite adept at kitchen-ese. It is so much easier than the book, blog, and website show.  That's the motivation for sharing this post with my usual less than stellar photography; an attempt to convince you that you really can have bread in five minutes a day.


You start with a container that is not airtight.  (Apparently this stalls the yeast action or something.)  Think ice cream bucket, jar with loose lid, bowl with large plate on top. 

Mix, in the jar,

3 cups warm water

1 tablespoon yeast

1 tablespoon salt

6  1/2 cups white flour.

Stir until moist.  It is very wet and sticky dough. Don't knead, don't worry, don't fret.

Let your jar sit on the counter for 2 hours.  Then cover it with your loose cover/lid, and refrigerate for up to 2 weeks.  This is enough dough for 4 round loaves

That's it!

When you are ready for hot fresh bread, sprinkle a little flour on the counter, using floured hands, grab a 1/4 portion of your dough,  (should be about softball sized) and smooth it the best you can, quickly.  It will be sticky.  That's okay.  Set on your floured counter or cutting board.

If you have used your dough up, like I did when I was taking these pictures, mix up some more in your jar.  You don't have to wash it.  The leftover bits of dough add to the artisan quality.

Allow to rise for 20 minutes.  When your timer buzzes, then put a pizza stone in your oven and begin preheating the oven and stone to 450.  Set timer again for 20 minutes.

At the end of 20 minutes, slash the top of your loaf two or three times to create  stripes or  a criss cross pattern.  Using a wide knife, spatula, or just your hands, slide loaf onto pizza stone.  (You may sprinkle flour or cornmeal on stone at this point to create texture for the bottom of your loaf.) Be quick about it, you want the oven to stay hot.

Then- (this is the only complicated part.  bear with me.)  slide a shallow broiler pan under your baking bread rack, quickly pour about 2 cups of hot water into the pan.  Shut the oven as fast as you can.  This process is to create steam, which in turn will make an unbelievably crisp-yet-chewy-yet-crunchy crust. 

Bake for about 30 minutes. 

You know it's done when it looks nice and crusty brown.

That's it! 

Notice that there is not a bit of fat added to this dough. 

That justifies the olive oil dipping plate you can make to go with the steaming bread and you can pretend you're in Italy or France or some country with amazing bread.  (Really, America?  White sliced bread?  That's the best we can do?)

olive oil + italian seasoning + little garlic + little fresh ground salt & pepper  = who needs butter?

lunch yesterday; build your own sandwiches.  we had 4 grape tomatoes left at the end.  ;) 

oh I just remembered. . . I was going to post homemade tortillas. . .

okay, there might be a few more food posts. 

cookin' at home: (easy bread edition)

The other day when our Chinese feast came to a grand total of $24,I found myself wondering once again. . . why do I cook?  Twenty four dollars isn't that much and even though we didn't have any conversation  (because a violent sci-fi was distracting everyone on the humongo big screen)

I wonder again

is this cookin' at home thing worth it?

It is, it is, it is.

Here are just a couple reasons why:

Home is a safe place.

It is a great time to gather the family together in one place and catch up. 

The dinner table is one of the very best places to learn manners

prayer

patience

please and thank you

pleasant conversation

You have the ability to teach children a balanced diet, something that is sadly lacking in our society.

And even though our Chinese was de.lish and only cost $24, that was for lunch.  *math time* $168 per week is a bit steep.  For lunches.  For anything.  That's well over our whole weekly grocery expenses. 

So. . . it is cheaper. . . to eat at home.  That's another good reason.

Way back last fall I had a huge frustration meeting with my grocery budget and my slush funds [ha ha]  and facebook.  I got a ton of sympathy but a lot more advice on how to stretch the ol' grocery budget.

I didn't grow up stretching much.  If we wanted it. . . well. . . we pretty much went to Wal-Mart and bought it.  :)  We didn't take a yearly vacation (camping is not a vacation) but we didn't view life through budget lenses, either.  If you wanted to have a big party, well, you had a big party, and if you wanted to order pizza for your big party, you ordered pizza for your big party (and we'll have a side of wings with that). 

My background is hardworking crazy fun loving family life, emphasis on fun.  This thought process contributed to a definite carelessness toward finances on my part; we clashed a lot over money issues during the early years of our marriage.

What I didn't realize about budgeting [or, telling your dollars where to go] was the fact that it would revolutionize our finance arguments.  At one time we fought over money issues constantly. After we began drawing up a monthly budget, calculating what there was to spend and the places the money had to go, needed to go and the places we wanted it to go, those frustrating misunderstandings just plain ceased. 

Of course, we still argue.  [You knew that.]  But we both look back at that point five-ish years ago as the place our money arguments really disintegrated.

So we tell our grocery dollars where to go. We tell them to go buy groceries.  Ha ha.

The only problem is that it is so stinkin expensive to buy fresh things, to eat healthy, to feed your children balanced meals and not spend hours cooking either. 

One of the best tips I received via my facebook plea was to serve breads  at a meal.  Initially we all react a little to serving carbs, but breads can be healthy and the important thing is to be serving well rounded meals.

As I started incorporating breads and more side dishes my grocery $$ have practically stood up and saluted.  In other words, they are actually buying more food.

So I thought I'd give you some of our very favorite bread selections.  Hopefully your grocery budget will stand up and salute you too.

I took the Carbonara away.  You would cry, too. It's yummy.

This is a batter bread that does not require kneading.  It's very easy, and usually called Idiot Bread but we think that's a nasty name and after a lot of discussion the kids came up with Anybody Bread. (Since anybody can make it.)

Buttery, herb-y, parmesan-y, the perfect accompaniment to a lighter meal such as a broth-based soup or a chef salad.  We make it almost once a week, usually serving it cut like breadsticks with some marinara sauce on the side.

Anybody Bread

serve with tossed chef's salad, carbonara, spaghetti squash & marinara, any italian soup

2 c. warm water
1 T. yeast
1 T. sugar
1 t. salt
1 c. whole wheat flour
3 c. white flour
1 stick butter, melted
garlic powder
italian seasoning
parmesan cheese

Soften yeast and sugar in warm water. Add salt and flour and beat well. Spread into a lightly greased 9 x 13 pan and cover loosely. Let rise for 1 hour, then pour melted butter over the top, sprinkle with the seasonings and bake at 400 for 30 - 35 minutes.

It's the bomb!

Anybody Bread

 

 

And who doesn't love a good cornbread?

 

I know I blogged this at one time, but I'm going to put it in here again.  It's just so yummy.  We make this about once a week, too.  It's perfect crumbled for a cornbread salad, it's good with soup, chili or any meal that just needs a lil extra "somethin'. "

 

Sweet Cream Cornbread

 

serve with chili, corn chowder, chicken taco salad

 

1 cup all purpose flour

1 cup yellow cornmeal
3 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup sugar
1 egg, slightly beaten
1/3 cup oil
1 cup half and half

Mix dry ingredients; add wet ingredients, stirring just until moistened. Pour into greased, round 9" pan. Bake 18 - 20 minutes at 400.

 

*For every day, I replace the 1/2 & 1/2 with skim milk and the white flour with w/w.  I also use a stoneware round pan.

 

While we're on the subject of cornbread,  just in case you aren't aware of the South's great secret-with-a-boring-name, you may want to try baked corn.  My very first introduction to this was from my very Southern friend, Jodi. It sounded a bit weird to my small midwestern mind, but I tried it out and life has never been the same. ha ha ha.  Imagine a very rich, dense corn bread that almost has a custard like crumb. 

 

(Really I want to be a food writer when I grow up.)

 

 

Baked Corn

 

serve with taco salad, roast beef sandwiches, anything spicy that needs some sweet balance

 

1 box Jiffy cornbread mix

1 egg

1/4 c. butter

1 cup sour cream

1 can creamed corn

1 can whole corn, undrained

 

Mix all ingredients together, pour into greased 9 x 9 pan and bake @ 350 for about 30 minutes. 

 

*I usually double this, and bake it in the crock pot for 4 hours on low, convenient for Sunday dinner.

 

 

 

There's just no way to make biscuits healthy unless you look at it this way: you're caring for your mental health. 

 

And there's really no better warm fuzzy comfort food.

 

Here's my favorite dinner biscuit recipe, similar to the ones Red Lobster serves;  I usually mix up all the ingredients except the milk and store in the fridge until I'm ready to bake them.

 

Red Lobster Copycat Biscuits

 

serve with seafood (tilapia & steamed broccoli) or chicken wild rice soup. or anything that needs a cheesy biscuit.  :)

 

2 cups flour

1/2 t. garlic salt

4 1/2 t. baking powder

2 T. sugar

1/2 c. shortening

1 cup grated cheddar cheese

1 t. italian seasoning

1 cup milk

 

Drop by large spoonfuls onto greased cookie sheet.  (You should have enough for 12 biscuits.) Bake at 400 for 12-15 minutes.  Brush with garlic butter and serve immediately. 

 

 

And our newest craze,

 

Artisan Bread in Five Minutes a Day

 

This bread is great dipped in a little olive oil, salt, pepper & parmesan. I have been keeping the dough in an apothecary style jar ($7 at Walmart) and it's worked fine.  The recipe directions can seem a bit intimidating, but it's really quite easy. It's truly a five minute project to make a loaf of bread using this method, and there's great artisanal texture and holes and crustiness.  It's fun. 

Idiot Bread

I wish there was some of this bread left, so I could have some for lunch today, but, sadly, Daniel took the last two pieces to work. Easiest bread ever and it tastes so good!

2 c. warm water
1 T. yeast
1 T. sugar
1 t. salt
1 c. whole wheat flour
3 c. white flour
1 stick butter, melted
garlic powder
italian seasoning
parmesan cheese

Soften yeast and sugar in warm water. Add salt and flour and beat well. Spread into a lightly greased 9 x 13 pan and cover loosely. Let rise for 1 hour, then pour melted butter over the top, sprinkle with the seasonings and bake at 400 for 30 - 35 minutes.

It's the bomb!

Sweet Cream Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
3 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup sugar
1 egg, slightly beaten
1/3 cup oil
1 cup half and half

Mix dry ingredients; add wet ingredients, stirring just until moistened. Pour into greased, round 9" pan. Bake 18 - 20 minutes at 400.

Soft Breadsticks

1 package active dry yeast
2 teaspoons sugar
1 cup warm water
1 cup warm milk
1 egg, lightly beaten
1/2 cup vegetable oil
1 teaspoon garlic salt
1 cup whole wheat flour
5-6 cups all purpose flour
1/4 cup cornmeal
1/2 teaspoon italian seasoning
butter for brushing tops
more garlic salt
parmesan cheese for sprinkling

Dissolve yeast and sugar in warm water; let stand for five minutes. Add the milk, egg, oil, salt, whole wheat and 3 cups white flour. Beat until smooth. Beat five minutes longer. Stir in enough remaining flour to make a soft dough. Knead 8-10 minutes, turn into greased bowl, cover, and allow to rise for one hour. Divide dough into 8 pieces. Combine cornmeal and italian seasoning, sprinkle over work surface. Roll each section of dough into the cornmeal and shape into a 15 inch long rope. Divide into 3 pieces, twist each, and place on greased baking sheet. Let rise for another 10-15 minutes, bake at 400 for 8-12 minutes. Brush twists with butter, sprinkle with garlic salt and parmesan. Delish!!