Homemade Tortillas

Few things are simpler or more satisfying than homemade tortillas. How can simple flour, oil, water and salt be so satisfying to make into these humble disks, and even more fun to fill and eat???

3 cups all-purpose flour
1/3 cup oil (I use olive oil)
about 3/4 cup warm water
1 teaspoon salt


Combine flour and oil using mixer whisk or a fork (or even hands) until crumbly and well dispersed. Combine salt with water and slowly add, mixing with fork or hands until dough forms into a ball.

Knead for a few minutes until dough is smooth and elastic. Cover with a damp cloth and allow to rest for 1/2 hour or more.

Divide dough into 10 or 12 balls the size of a golf ball (or slightly larger). Place on floured pastry cloth or floured board and flatten with skillet or tortilla press, then roll to desired size.

Heat griddle. Once griddle is hot, the tortillas only take about 1/2 minute to cook on each side. (The first tortilla, for me, always takes a few minutes total cooking time, but after the first has browned, each subsequent tortilla consistently takes about 30 seconds on each side.)

If bubbles puff up, simply flatten with spatula.

Fill with your favorite fillings.

Refried Black Beans:
Rinse and Soak black beans for 4-8 hours

• 2 - Drain original water
• 3 - place in crock pot and cover with fresh water (don't add too much liquid because using this cooking method, you will not lose a lot of water to evaporation.)
• 4 - add one spoonful of "Better than bouillon" beef bouillon

Enjoy!

Aunt Melissa

Aunt Melissa's Rosemary Oven Fried Potatoes

Tuesday, December 16, 2014

9:06 PM

Potatoes (Russet or any baking variety)

Olive Oil

Fresh or Dried Rosemary

Tex-Joy Steak Seasoning

Onion

Parsley (fresh or dried)

Scrub desired number of potatoes for baking, removing soil.  Prick each potato multiple times with a fork and place directly on racks in the oven.  Bake for approximately 1 hour in 350 - 375 degree oven, or until fork inserted to thickest part of potato does not meet resistance and interior of potato feels soft and done.

Allow potatoes to cool. (If desired, refrigerate overnight).  Once easy to handle, cut potatoes into approximately one inch cubes.     Transfer to large bowl and splash with olive oil.   Toss to coat evenly.

Heat oven to 400 degrees Fahrenheit.

Arrange cut potatoes in a single layer on shallow baking dish (a jelly roll or broiler pan work well).

Sprinkle lightly and evenly with fresh or dried rosemary. 

Next, sprinkle evenly with Tex-Joy Steak seasoning, insuring that all potatoes are lightly seasoned. 

Dice a large onion and sprinkle evenly over potatoes.  Add fresh or dried parsley, if desired.

Bake @ 400 for 20-30 minutes, or until potatoes are lightly browned and slightly crisp.   Serve immediately.

Note:  Measurements are inexact because this recipe is very easy to make in any quantity.   Whenever I bake potatoes, I simply make extra and store in the refrigerator to make Rosemary oven fries for weekend brunch or an easy side dish.

Tex-Joy steak seasoning can be purchased online from the Texas Coffee Company, Amazon or Walmart online.   It is my go-to seasoning for everyday dishes and tastes great on steaks, burgers, ground turkey, chicken and potatoes.  This recipe may work with another type of seasoned salt; however, Tex-Joy Steak seasoning is inexpensive and easy to order online. http://www.texjoy.com/store/c/13-Steak-Seasonings.aspx?sort=PriceAsc  I've tried many other Tex-Joy seasoning offerings and have been happy with all; however, I don't care for the coffee, so my recommendation extends to all of the seasonings and ends at Seaport coffee.   (Sorry Texas Coffee Company, I love everything else).

My new favorite Salad

My new favorite salad is super easy to throw together as I'm rushing out the door on my way to work (usually 5 minutes late.. I might add).

Aunt Melissa's New Favorite Salad

1 handful of pre-washed fresh spinach
1/2 cup low-fat cottage cheese
1 scallion/green onion
1 large vine-ripened tomato
splash of seasoned rice wine vinegar


This doesn't really require directions, does it? Throw a handful of fresh spinach into a bowl. Grab the kitchen shears and snip an inch or two of green onion tops as the next layer, snipping in 1/8 - 1/4 inch snips. I don't even bother with a cutting board for the tomato. Wash tomato, place on top of spinach and onions and slice into bite sized pieces using a small paring knife (being careful not to cut through to the bowl.) Place a large dollop of cottage cheese in the middle and sprinkle with a splash of seasoned rice wine vinegar. By lunchtime, the spinach is wilted and flavors combined to perfection.

Today I paired the salad with homemade samosas prepared by a recipe in Clean Eating magazine. Basic recipe uses whole wheat phyllo dough in place of traditional pastry and is baked instead of fried. I improvised somewhat on the filling, using fresh roasted corn cut from the cob, sauted onions, roasted sweet potato, frozen organic green peas and fresh cooked cauliflower and yellow squash mashed together into an unrecognizeable veggie paste and seasoned with fresh ginger, coriander, garam masala and cayenne, to taste) otherwise, follow Clean Eating's recipe. I love them all!

Happy lunch at your desk.

(Hmm... I think I'll use the time I saved not standing in line at the company cafeteria to sit outside and knit. Why don't you join me?

Happy friday!

Aunt Melissa

Cupcakes!

2 short weeks

In 2 short weeks grad school will be over. I walked in graduation ceremony on June 19th, but I'm currently finishing up 1 Project Risk Management class which will end in 2 short weeks.

I'm really looking forward to enjoying weekends and evenings with no homework.

I especially miss cooking and yes, blogging, too.

Hopefully soon you will see new recipes, knitting projects and camping journals. Until then, enjoy this photo of my sweet Bashful Bob at the beach.