(adapted from thepioneerwoman.com)
5 c. flour (I love using the pastry flour, but i would guess all-purpose works too)
1/2 c. oil (I used olive oil b/c it's healthier)
2 t. salt
2 t. baking powder
1 1/2 c. HOT water
Combine flour, salt and baking powder. Mix in oil. Then mix in hot water (hot water makes it mix better). Stir to form a ball, then knead to bring everything together. Sometime I add a little more hot water...it will get really sticky at first until you knead it into the dough. The dough should be very soft but not sticky. Tightly cover bowl and let sit for 1 hour. Break into ball (I get about 25 tortillas from these amounts), cover with plastic wrap or towel and let sit for at least 3o minutes. This is the key...the first time I made them I started rolling and cooking right away and when I got to the last tortillas they started doing the bubbling so LET THEM SIT. Take a ball, roll it out to tortilla size. It will be very thin. I do this on my silpat. Cook over medium heat on the stove for 20 to 30 seconds per side. If anything under cook them so they remain pliable.
Lately I've been using these for:
Breakfast burritos - eggs, black beans, cheese and sometimes bacon, green onions and peppers. Wrap in plastic wrap and stick in the freezer for breakfast. Wrap in paper towel and heat in microwave for 3.5 minutes.
Enchiladas - made using the red enchilada sauce I already posted...I mix some sauce with the shredded chicken and sauteed onions, fill the tortillas with it, add some cheese, stick in a pan then top with sauce and more cheese and cook for 30 minutes at 350 F (180 C).
Fajita's - fill with steak or chicken and roasted peppers and onions.
Monday, July 12, 2010
Sunday, June 13, 2010
Pizza Crust
(no idea where this came from...a friend wrote the ingredients on a post-it note and i gave it a try...i love that it has some garlic and onion in the dough).
2 1/2 t. yeast
1 c. warm water
2 T. vegetable oil
1 T. honey
2 1/2 c. flour
1/2 t. garlic
1/2 t. onion
Mix together yeast and water. Let sit a couple minutes. Add remainder of ingredients and knead. Let rise 20-30 minutes. Split dough in half and roll our into a greased pan. I think thinner is way better with homemade pizza so it actually crisps a little. Top with desired toppings. I really like BBQ with red onion, bacon, shredded chicken and cheese or marina (i just used canned spaghetti sauce) fresh tomato, fresh mozzarella cheese and basil.
2 1/2 t. yeast
1 c. warm water
2 T. vegetable oil
1 T. honey
2 1/2 c. flour
1/2 t. garlic
1/2 t. onion
Mix together yeast and water. Let sit a couple minutes. Add remainder of ingredients and knead. Let rise 20-30 minutes. Split dough in half and roll our into a greased pan. I think thinner is way better with homemade pizza so it actually crisps a little. Top with desired toppings. I really like BBQ with red onion, bacon, shredded chicken and cheese or marina (i just used canned spaghetti sauce) fresh tomato, fresh mozzarella cheese and basil.
Friday, June 11, 2010
Layered Mexican Chicken Rice Bake
(from picky-palate.com)
2 T. olive oil
1 onion, finely chopped
1 anaheim chili pepper (I used jalapeno instead)
1 1/2 c. bell pepper, chopped (red or orange ideally)
1 1/2 T. garlic, minced
4 c. rice
1 T. cumin
2 c. chicken breast, shredded
1/4 t. garlic salt
1/2 t. dry ranch dressing seasoning
1/2 c. salsa
1 can corn, drained
1 can beans, drained (I used black)
1/2 c. fresh cilantro
1 c. cheddar cheese, shredded
Preheat oven to 350 degrees (175 C). Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish (I split it in half, and used two smaller pans so I could freeze one). Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.
2 T. olive oil
1 onion, finely chopped
1 anaheim chili pepper (I used jalapeno instead)
1 1/2 c. bell pepper, chopped (red or orange ideally)
1 1/2 T. garlic, minced
4 c. rice
1 T. cumin
2 c. chicken breast, shredded
1/4 t. garlic salt
1/2 t. dry ranch dressing seasoning
1/2 c. salsa
1 can corn, drained
1 can beans, drained (I used black)
1/2 c. fresh cilantro
1 c. cheddar cheese, shredded
Preheat oven to 350 degrees (175 C). Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish (I split it in half, and used two smaller pans so I could freeze one). Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.
Thursday, June 10, 2010
Clone of a Cinnabon
(from allrecipes.com)
I LOVE this recipe that I got from allrecipes.com a years ago and it's the only one I've used since trying it. I must admit, recently I've been changing up the frosting trying out a glaze instead of the cream cheese frosting. Both are great.
Dough:
1 c. warm milk (made up powdered milk, soy milk or normal work all work great)
2 eggs (at room temperature)
1/3 c. margarine, melted
4 1/2 c. flour (it calls for bread flour, but I've always used all-purpose flour)
1 t. salt
1/2 c. white sugar
2 1/2 t. yeast
Filling:
2 1/2 T. ground cinnamon
1/3 c. butter, softened
Frosting (original):
3 ounces cream cheese, softened
1/4 c. butter, softened
1 1/2 c. powdered sugar
1/2 t. vanilla extract
1/8 t. salt
Frosting (quick):
powdered sugar
milk
vanilla extract
...just mix to desired consistency
Mix together dough, cover and let rise until doubled. Roll dough into a 16x21 inch rectangle (when i want to make smaller cinnamon rolls, I roll the dough shorter and wider). Spread dough with butter then cinnamon/sugar mixture. Roll up dough and cut it into desired number of cinnamon rolls (says 12, but i often do 16). They are most easily cut using dental floss. Place into a greased pan. Cover and let rise until double. Bake at 400 degrees (200 C) for 15 minutes. Let cool slightly before frosting.
I LOVE this recipe that I got from allrecipes.com a years ago and it's the only one I've used since trying it. I must admit, recently I've been changing up the frosting trying out a glaze instead of the cream cheese frosting. Both are great.
Dough:
1 c. warm milk (made up powdered milk, soy milk or normal work all work great)
2 eggs (at room temperature)
1/3 c. margarine, melted
4 1/2 c. flour (it calls for bread flour, but I've always used all-purpose flour)
1 t. salt
1/2 c. white sugar
2 1/2 t. yeast
Filling:
2 1/2 T. ground cinnamon
1/3 c. butter, softened
Frosting (original):
3 ounces cream cheese, softened
1/4 c. butter, softened
1 1/2 c. powdered sugar
1/2 t. vanilla extract
1/8 t. salt
Frosting (quick):
powdered sugar
milk
vanilla extract
...just mix to desired consistency
Mix together dough, cover and let rise until doubled. Roll dough into a 16x21 inch rectangle (when i want to make smaller cinnamon rolls, I roll the dough shorter and wider). Spread dough with butter then cinnamon/sugar mixture. Roll up dough and cut it into desired number of cinnamon rolls (says 12, but i often do 16). They are most easily cut using dental floss. Place into a greased pan. Cover and let rise until double. Bake at 400 degrees (200 C) for 15 minutes. Let cool slightly before frosting.
Wednesday, June 9, 2010
Whole Wheat Bread
I used to grind my own whole wheat (not able to do that in Belgium) and loved this recipe. I'm still working on getting it right with the VERY course whole wheat flour I buy at the store (next time I'll mix in some pastry flour and see how that goes). This is the Bosch Universal recipe. It was originally made 6 loaves, but I scaled it down to 1.
1 1/2 c. warm water
2 t. instant yeast
1/2 T. salt
2 T. oil
1/6 c. honey
1 1/2 t. vital wheat gluten
3-4 c. whole wheat flour
I used to throw everything into a bread machine and put it on the dough setting. We got rid of the bread machine because we weren't sure what space was going to be like here, so now I do it a little differently.
Mix wheat flour and yeast together in the bowl of an electric mixer (or big bowl if doing it by hand). Add warm water and mix to paste consistency. Cover and let rest for 10-15 minutes. Add salt, honey, oil and gluten. Mix and add flour until dough pulls away from the sides of the bowl. Let the mixer knead the dough for 5 minutes. Form the loaf and put into a greased loaf pan. Spray the dough with some cooking spray, cover with plastic wrap, and let rise until double. Cook bread at 350 degrees (175 C) from 35-40 minutes.
1 1/2 c. warm water
2 t. instant yeast
1/2 T. salt
2 T. oil
1/6 c. honey
1 1/2 t. vital wheat gluten
3-4 c. whole wheat flour
I used to throw everything into a bread machine and put it on the dough setting. We got rid of the bread machine because we weren't sure what space was going to be like here, so now I do it a little differently.
Mix wheat flour and yeast together in the bowl of an electric mixer (or big bowl if doing it by hand). Add warm water and mix to paste consistency. Cover and let rest for 10-15 minutes. Add salt, honey, oil and gluten. Mix and add flour until dough pulls away from the sides of the bowl. Let the mixer knead the dough for 5 minutes. Form the loaf and put into a greased loaf pan. Spray the dough with some cooking spray, cover with plastic wrap, and let rise until double. Cook bread at 350 degrees (175 C) from 35-40 minutes.
Wednesday, June 2, 2010
Egg Salad Sandwich
(from sisterscafe.blogspot.com)
We have this frequently for dinner. I make my own wheat bread (recipe to be posted later) and usually have sliced red bell pepper with it as a side.
6 large eggs (for hard boiling)
1/4 c. mayo (I use closer to 2 tablespoon IF that)
1/4 t. salt
1/4 t. pepper
3/4 t. lemon juice
3/4 c. celery chopped
1/2 bunch chives (I've used the dried as well as substituted green onions)
Hard Boiling Eggs: Place eggs in a pot and cover with at least 1 inch of water. Cover and heat to boiling. Remove from heat and let stand covered for twelve minutes. Drain hot water and immediately place eggs in cold water with ice cubes (i just put the eggs in a bowl and keep cold water running over them on low). Crack and peel eggs.
Place eggs in a mixing bowl (I usually take out half the yoke b/c they're aren't so good for you and I don't really care for them). Add salt, pepper, lemon juice and mayo. Smash with a pastry blender or fork (i prefer the pastry blender). Stir in celery and chives.
Spoon onto bread. Toasted bread is great...they recommended adding lettuce, but I have yet to try that). I LOVE the crunchiness of the celery. I've also substituted chopped cucumber because I have it on hand more often. It worked, but celery tastes better.
We have this frequently for dinner. I make my own wheat bread (recipe to be posted later) and usually have sliced red bell pepper with it as a side.
6 large eggs (for hard boiling)
1/4 c. mayo (I use closer to 2 tablespoon IF that)
1/4 t. salt
1/4 t. pepper
3/4 t. lemon juice
3/4 c. celery chopped
1/2 bunch chives (I've used the dried as well as substituted green onions)
Hard Boiling Eggs: Place eggs in a pot and cover with at least 1 inch of water. Cover and heat to boiling. Remove from heat and let stand covered for twelve minutes. Drain hot water and immediately place eggs in cold water with ice cubes (i just put the eggs in a bowl and keep cold water running over them on low). Crack and peel eggs.
Place eggs in a mixing bowl (I usually take out half the yoke b/c they're aren't so good for you and I don't really care for them). Add salt, pepper, lemon juice and mayo. Smash with a pastry blender or fork (i prefer the pastry blender). Stir in celery and chives.
Spoon onto bread. Toasted bread is great...they recommended adding lettuce, but I have yet to try that). I LOVE the crunchiness of the celery. I've also substituted chopped cucumber because I have it on hand more often. It worked, but celery tastes better.
Tuesday, June 1, 2010
Caramelitos
(from sisterscafe.blogspot.com)
These are delicious and quick plus it is easy to keep the ingredients on had. I don't know about you but I love caramel so if I see Kraft caramels on sale and buy them I end up snacking on them instead of using them for yummy recipes. On top of that, I haven't found wrapped caramels in Belgium, so they're are of the picture anyways. This recipe uses caramel sauce, which I can find, and just thickens it using flour.
1 c. flour
1 c. quick oats (if you only have regular on hand, use those)
3/4 c. brown sugar
1 c. chocolate chips
3/4 c. caramel topping
1/2 t. soda
1/4 t. salt
3/4 c. butter, melted
3 T. flour
Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan. Bake at 350 (170 C) for 10 -12 minutes (I did 10 last time and it was a little too gooey on bottom). Remove from oven. Sprinkle with chocolate chips (can add in chopped nuts if desired). Blend caramel with 3 T. flour. Drizzle over chocolate chips. Sprinkle the balance of the flour oat mixture over the caramel. Bake at 350 (170 C) for 15-20 minutes or until light brown. Allow to cool before slicing.
These are delicious and quick plus it is easy to keep the ingredients on had. I don't know about you but I love caramel so if I see Kraft caramels on sale and buy them I end up snacking on them instead of using them for yummy recipes. On top of that, I haven't found wrapped caramels in Belgium, so they're are of the picture anyways. This recipe uses caramel sauce, which I can find, and just thickens it using flour.
1 c. flour
1 c. quick oats (if you only have regular on hand, use those)
3/4 c. brown sugar
1 c. chocolate chips
3/4 c. caramel topping
1/2 t. soda
1/4 t. salt
3/4 c. butter, melted
3 T. flour
Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan. Bake at 350 (170 C) for 10 -12 minutes (I did 10 last time and it was a little too gooey on bottom). Remove from oven. Sprinkle with chocolate chips (can add in chopped nuts if desired). Blend caramel with 3 T. flour. Drizzle over chocolate chips. Sprinkle the balance of the flour oat mixture over the caramel. Bake at 350 (170 C) for 15-20 minutes or until light brown. Allow to cool before slicing.
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