Posts Tagged with food
Tortilla Love
I recently delved into the world of tortilla making, as I haven’t been able to find tortillas I love in any of the stores.  Central Market has wonderful homemade tortillas they make fresh in the store everyday, but [and this is a big BUT] they give Abigail gas.  If this sounds a little unbelievable, I don’t blame you.  However, I’ve tried them numerous times, with nothing at all in my diet changed except the addition of the tortillas.  And??? Central Market’s tortillas give Abigail gas.  How is this possible?  To be honest I don’t quite know, but I’m thinking there must be some sort of cross-contamination with milk.  Either that or there’s a huge cover-up of Seinfeldian “frozen yogurt” proportions. Regardless, after looking at the ingredients of all the mainstream tortillas in the stores I finally decided to just try to make some myself.  The verdict?  Yay!!!!!  They taste yummy.  So yummy, in fact, that my picky 6 year old declared that they were best tortillas ever. The first recipe I made used flour, baking powder, salt, warm water, and vegetable shortening.  I used the shortening as I didn’t have any decent lard on hand, even though the shortening in and of itself is full of skeevy ingredients.  Using the food processor to cut the shortening in made the entire process take less than 4 minutes.  I then kneaded the dough for about 5 minutes [okay, WAY less than 5 minutes.  Have you tried kneading dough?  Holy cow that’s a workout!!] before cutting it into 12 pieces and letting it rest.  The next step was to roll the dough balls out and then throw them into a hot cast iron skillet for about 45 seconds on each side.  And voila!  Tortillas were done. The second recipe I made was this... Continue Reading
Random Food Thoughts
Dear Mr. Kellogg, I understand that with inflation on the rise you are trying to find ways to continue making a profit without raising your prices or cutting the size of packages.  Truly, I sympathize.  Whatever the solution may be, I don’t believe it’s THIS: (For the record, this is an empty bag of Frosted Mini Wheats with a ridiculous amount of shredded wheat at the bottom.  I’m presuming that this allows the folks at Kellogg to meet the weight requirements of the package while cutting down on the amount of actual product they’re putting inside the bag.)  * * * * * On a different subject, I took my Raisin Bran Muffin recipe and changed it into Chocolate Chip-Cherry Bran Muffins.  They were absolutely delicious, and I used the dried cherries my mom brought me from Trader Joe’s in Omaha (I know, I know – WHY is there a Trader Joe’s in Omaha and NOT a Trader Joe’s in Dallas?!)  They only take 15 minute to bake which is nice and quick, and they’re pretty nutritious.  Since Husband won’t eat fruit in any kind of dessert or baked good I made half of them without the dried cherries.   And of course, the whole recipe is carni-vegan friendly! In case you’re curious, these babies will all be gone by noon tomorrow. Recipe: Chocolate Chip-Cherry Bran Muffins Ingredients 1 c. unsweeted almond milk 1/3 c. sunflower oil (or vegetable) 1/2 c. applesauce 1/4 c. full flavor molasses 1/2 c. dark brown sugar 3/4 c. wheat bran 1/2 c. old-fashioned rolled oats 1/2 teaspoon salt 1 1/4 c. whole wheat flour 1 Tbs. baking powder 1 c. chocolate chips 1 c. dried cherries, chopped Instructions Preheat the oven to 425. In medium bowl, whisk together milk, oil, applesauce, molasses, and brown sugar.... Continue Reading
100% Whole Wheat Bread
Recipe: Whole Wheat Bread Ingredients 1 1/2 cups water 3 tablespoons olive oil 5 tablespoons unsulfured full flavor molasses 1 1/2 teaspoons salt 3 1/2 cups whole wheat flour 1 tablespoon bread dough enhancer (optional) 1/2 cup sunflower seeds, chopped 1 1/2 teaspoons instant yeast Instructions Place all ingredients in a bread machine in order listed above. Increase rise time on bread machine, as bread takes much longer to rise. Alternately: Combine all ingredients in electric mixer bowl and mix until shaggy dough is formed. Let dough rest for 20 minutes. Knead dough 10 minutes, until smooth and supple. Let dough rise in a greased, covered bowl for 1 hour. Shape into log and place in lightly greased 8 1/2 x 4 1/2 inch bread pan. Cover the pan with lightly greased plastic wrap and let rise about 1 hour, or until it has crowned 2 inches over the rim of the pan. Preheat oven to 350 and bake bread for 45 minutes, lightly tenting with aluminum for final 20 minutes of baking. Diet type: Vegetarian Culinary tradition: USA (General)... Permalink
Molasses Spice Cookies
Recipe: Molasses Spice Cookies Ingredients 8 tablespoons Earth Balance, softened 1/2 cup butter-flavored shortening 1 1/2 cups sugar 1/2 cup unsulfured full flavor molasses 1/2 cup applesauce 2 cups unbleached all-purpose flour 2 cups whole-wheat flour 1 teaspoon salt 2 1/4 teaspoons baking soda 2 1/4 teaspoons ground ginger 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground cinnamon Granulated sugar, to coat cookies Instructions In a large mixing bowl, cream together the Earth Balance, shortening, and sugar. Beat in the molasses and apple sauce. In a separate bowl, whisk together flour, salt, baking soda, and spices. Stir the dry ingredients into the wet ingredients and blend until smooth. Refrigerate for 1 hour, or until the dough has stiffened enough to handle. Preheat the oven to 350. Roll the dough balls using 1 1/2 tablespoons per cookie. Roll each ball in a shallow dish filled with granulated sugar to cat. Place the cookies 2 inches apart on a parchment lined cookie sheet or stone baking pan. Bake for 13 minutes, or until soft on top and barely colored. Cool the cookies for 5 minutes before moving to a wire rack. Makes 6 dozen cookies. Diet type: Vegan Meal type: dessert... Permalink
Breaded Turkey Fingers with Honey Mustard Dipping Sauce
Recipe: Breaded Turkey Fingers with Honey Mustard Sauce Ingredients 1 1/2 lb. turkey breasts, sliced on the diagonal into 3/4 inch wide strips 1 cup unbleached all-purpose flour 2 1/2 cups panko (Japanese-style bread crumbs) 1/2 cup Vegenaise (dairy-free, egg-free mayonnaise) 1 cup vegetable oil 3 1/2 tablespoons honey 4 tablespoons Dijon mustard Instructions Spread the flour and panko in two separate dishes. Whisk Vegenaise and 1/4 c. water in third separate dish. Working one at a time, drop turkey tender in flour, then Vegenaise mixture, then panko. Place on a wire rack set over a baking sheet while finishing breading of other tenders. Heat 1 cup oil in a heavy-bottomed skillet over medium-high heat until oil is shimmering. Place tenders in skillet and cook 2 minutes on each side, or until golden brown. Transfer chicken to a paper-towel lined tray. Repeat with remaining tenders. Whisk honey and mustard together in small dish to prepare dipping sauce. Preparation time: 15 minute(s) Cooking time: 10 minute(s) Number of servings (yield): 4 Meal type: dinner Culinary tradition: USA (General)... Permalink