Sunday night has become pizza family night while watching football. I like this change in routine!
The rest of the week:
Monday - Chicken stuffing casserole
Tuesday - FIFI (find it, fix it a.k.a. leftover night) lots of leftovers from the weekend
Wednesday - spaghetti and meatballs
Thursday - grilled cheese sandwiches and carrot sticks (Need a fast, easy-to-clean up supper as we have music practice at church)
Friday - crockpot enchillada casserole (new recipe, if it works, I'll share!)
Saturday - undecided (we'll be eating lunch at a friend's memorial service/home-going party, so I'm not sure we'll want supper!) (yes, she wanted us to have a party after her memorial service! actually, a birthday party to celebrate that she has been born into heaven)
Monday, October 5, 2009
Friday, October 2, 2009
Homemade Flour Tortillas
I have been wanting to attempt making our own tortillas for sometime. They are so versatile! So I finally did this week. Oh, and they were wonderful!
I'm linking this post to Fearless Friday at Home-Ec 101. If I look familiar, keep in mind this is a secondary blog for me. My main blog is Not a DIY Life.
Homemade Flour Tortillas
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbsp canola oil
3/4 cup warm water
1. Mix together the dry ingredients in a medium bowl. Mix the oil and water together in a small bowl (I actually measured the water in my glass measuring cup then added the oil; saved a dish!)
2. Slowly add the water/oil mixture to the dry ingredients by the tablespoon, mixing until the water has been incorporated before adding another tablespoon. When all of the water has been added, you will have a very sticky glob.
3. Flour your kneading area and plop your glob (very technical term, I know) on it. Begin kneading your glob, adding flour as needed. Knead for 4-5 minutes until you have a smooth ball. Return the dough to the bowl and cover with a damp towel. Allow to rest for 20 minutes.
4. After the dough has rested, pinch off golf ball size portions and lay out on a flat surface. Make sure the dough balls are not touching. Cover with towel and allow to rest for another 10 minutes.
5. Preheat a heavy skillet over medium high heat. No oil is necessary. Taking one dough ball at a time, flatten the ball on your kneading surface then use a well-floured rolling pin to roll out the tortilla until 1/8 inch thick. (They will be irregular shaped. If that bothers you, then trim the edges.)
6. Place your rolled out tortilla in the preheated skillet. Cook 30 seconds on each side. Keep warm on a plate with a towel. Best if served immediately but they can be stored in the refrigerator or freezer if necessary. (They didn't last long enough to need the freezer!)
Makes approximately 10 tortillas, depending on the size
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