Posts filed under: ‘cooking‘

Fresh Corn Tortillas!

Hooray! Okay so I did make some yesterday. They were pretty good. 🙂 Joey said he wants me to make them more often. He likes the taste better than store bought. The kids ate them up also and didn’t complain. Yeah. The recipe says it makes 18. I mismanaged my dough and was in a hurry so I only got 13. haha Store bought to the rescue! lol

Corn Tortillas

We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the staple.

4 cups masa harina *
1/2 tsp. Salt
21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best. The best homemade tortillas by far!

I am using my camera phone and the pictures came out kind of blurry because…I don’t know. Steam from the oven? Wait, there ws no steam. DD#3 stole the phone and breathed on it? My hands were all messy from baking and cooking and I smeared it? Ding!!! I think we have a winner!

My handy dandy tortilla press in action! If you are wondering what the plastic bag is, that is a bread bag for storing baked bread I got from Smart N Final. They said to use plastic wrap. I guess it keeps them from sticking to the press.

A corn tortilla pressed and waiting to be cooked.

In the pan and almost ready to eat. Good thing I have ONE cast iron skillet. I have never used it before. I cleaned it really good today and greased it wih oil to treat it. It was a pan of my moms. So there you have it. A very simple recipe I will definately do again. They were very tender and soft. I tried the salsa again and it was very good. Still not like the Mexican restaurant. It didn’t taste tangy tonight. Maybe a day in the fridge did it some good. 😉 Have you ever made corn tortillas before?

Add a comment October 29, 2007

Mexican Food To Go Favorite Salsa Recipes

A little blurry but the other two were worse.

So I decided to try a new salsa recipe tonight. I will update with pictures tomorrow. It was actually pretty good. We had chicken tacos and beans with it. I am going to have to have more before I can form a real opinion. I like that it has olive oil and vinegar in it. Olive oil is one of the, “healthier, good for you”, fats. Vinegar is supposed to help lower blood sugar in all people. I tried oil and vinegar on a salad before and just couldn’t do it again any time soon. haha There was a bit of tang to it so maybe I should tweak it a bit, we’ll see.

Normally for salsa I just chop up tomatoes, onion, garlic, and maybe some cilantro, throw in a few chili flakes. Alot of times I add some tomato sauce to it. Pretty simple.

This is the recipe we tried tonight.
Mexican Food To Go Favorite Salsa Recipes

4 medium tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper (bell pepper)
1/4 cup oil
2 tbsp finely chopped green chiles
2 tbsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp salt

Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips.

I doubled this and substituted apple cider vinegar and I don’t believe I have any mustard seed on hand. I used the whole bunch of cilantro, not just a few tsp’s. You know what I want? I want a recipe for the salsa that the local Mexican restaurant has. Maybe I will figure it out eventually. What is your favorite salsa recipe? I have some corn flour, tomorrow I just may try my hand at fresh corn tortillas as well.

2 comments October 28, 2007

Pipin’ Hot Bakery Whole Wheat Tortillas

W.W. Tortillas

Pipin’ Hot Bakery Whole Wheat Tortillas
Recipe #7417
14 ratings

These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans.
by Troy A. Hakala

servings:8 tortillas

time to make 10 min 10 min prep

1 cup white flour
1 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water

1. Combine flours, baking powder, and salt.
2. Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
3. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
4. Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
5. Flatten first ball of dough into a disk.
6. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
7. Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
8. Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.
9. Repeat process with other balls of dough.
10. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

Okay so I made these the first time back in January. They were really good! I have made them many times since. I substitute the white for wheat flour though and the canola for olive oil though. They looked funny the way I rolled them out and I need practice but they were really yummy! I originally made 8 for the 5 kids and I and they said that was NOT enough! They wanted more! haha

Okay so this is my normal recipe now. I would still like to tweak it a bit. They taste GREAT! But sometimes they break when folding. *taps foot* So alot of times we fold them in half like a taco. When I make the kids quick stuff to eat like scrambled eggs and cheese burritos, or chili and cheese burritos, I flash freeze them and then put in a container or freezer bag. The kids eat them up quick! I need to do another pot of chili tomorrow.

Anyhow I take two, lay one flat and put ingredients in, then lay another one on top and seal the edges with a fork, flash freeze etc.

On Sunday I even got Kass in there to help! We made 48 and had chicken breast & cheese quesadillas for lunch. We had bought an $8.00 tortilla press. They are supposed to be a press for corn tortillas but I heard women saying they have one for their flour tort. on another forum. (SO you don’t have to roll out) I notice without a press they come out very poofy and one thing is there was burnt flour all over it seems. But when I used the tortilla press, no bubbles and no burnt flour! You may need to add a bit extra flour before putting on tortilla press as they do tend to stick! Oh I forgot to add earlier when we were making the food to flash freeze, instead of warming them up individually in the skillet, we took them straight from the press, filled with ingredients and sealed with a fork, put them on cookie sheets and baked in the oven. We let them cool, then flash froze, etc.

For our quesedillas, we coated them with butter and cooked in pan. The kids will microwave the frozen ones later.

Anyhow I have pics w/out tortilla press and with. Enjoy!

BRB with pics

These first two pics were as the recipe calls for 8(small)tortillas.

This second pic is when I took the 8 recipe and made them twice as big.
These last two are with the tortilla press . As you can tell no huge poofy bubbles and they are shaped round like they are supposed to be! Very cute and they look like corn tortillas!

Have you ever made h.m. tortillas?

Add a comment October 19, 2007

Make your own microwave kid food

Make your own microwave burritos/quesidillas, Egg & Cheese, Chili, Chicken, etc.

Okay so if you get tortillas from the store it will obviously be simpler than doing your own by hand but I actually LOVE our h.m. tortillas. Store tort. will also fold easier I haven’t got that down yet but anyhow. Grab a bunch of tortillas, some scrambled egg, some shredded mozzarella or cheddar, some chili, some boneless chicken, whatever you fancy and get ready to make your own microwave burritos! Well I guess the way mine are it is more like quesedillas, but you get the point.

Kass was helping last weekend and for the egg ones she wanted to do cheese, egg and some tomato sauce. SO we did. For myself I would rather just add some salsa and if you really want to get technical I would rather grease with butter when I am doing them fresh and fry in a pan on the stove. laugh.gif I usually just use the microwave for me for popcorn. When the kids come home and I warm something up for them I usually use the stove whenever possible. But with burritos it is not really feasible. Anyhow this is for ease and convenience for a healthier snack for the kids or for a quick lunch for them. If you enjoy this way go ahead. Obviously the most convenient would be store bought cheapie burritos but I am trying to get away from all the preservatives and additives as much as possible. PLUS our tortillas are made from whole wheat flour and chili I make myself, etc.

I reccommend using a fork to seal the edges, she likes using her thumb.

Funny thing is just days before she was calling me old fashioned and that all the food I cook is disgusting. (Even when I make normal things, My Aunt has a friend with a 14 year old too and she says the same stuff about not liking ANYTHING to her mom! ) laugh.gif

Anyhow I thought I would drag her out of her room to see if she wanted to work the tortilla press while I did up the food and she dragged her feet a bit but then she had an idea, she wanted to do sauce, egg and cheese and to lay them flat, I said go ahead! Thats how I had done some the previous week with chili and cheese but since she thought this was HER idea, etc she thought this sounded like a great plan! haha Have at it! I asked her if she would actually eat these or if they were too “old fashioned” for her. She said that SHE made them so of course they would taste great!!

WHat do you like to make for your kids?

Add a comment October 19, 2007

Beef & Cheese Tamale Pie, Yummy!!

Okay so I found this recipe in the local paper and tryed it Saturday Night. It was pretty good although I am thinking of using Maseca next time instead of corn meal. I had some shredded beef so we used that instead of hamburger meat. The corn meal seemed really soft and Joe was wondering next time if we should just bake the corn meal in the pan by itself first to harden it up. I used a huge rectangle pan and as you can tell by the edges it was lacking a bit in cheese. lol I will definately increase next time! Someone on another forum has an awesome enchilada recipe using maseca so next time I will probably try that and see if I like it better. Basically a glorifies enchilada with cornmeal. I like the corn tortillas better though.

The pics turned out great though!!

Add a comment October 19, 2007

Old Widow Walker’s Ziploc Omelettes

Omelettes in a bag!

Mrs. Walker was my Sunday school teacher and we used to do this in the church kitchen, occasionally. This is my first memory of cooking that I cherish to this day. She keeps her age a closely guarded secret but is rumoured to be 115+ years old and perhaps, immortal. She has out lived three husbands and four children. She is still sharp as the Bowie knife she carries in her purse. I don’t know why she carries a Bowie knife in her purse- but she always has. I asked her about it years ago and she said, “You would be surprised how often it comes in handy, Honey.” I suppose it does, Mrs. Walker. God bless you. BTW- she is thrilled that I want to pass this on to another generation of schoolchildren. She was surprised that I remembered doing this with her over 35 years ago and was touched. When asked how to do it- she rattled off the instructions faster than I could write! Edited: Mrs. Walker died peacefully in her sleep 3-31-06 of natural causes a few days before her 106th birthday. She is mourned by our community because she had a hand in raising and teaching generations of our families. Thank you Mrs. Walker. You are loved, missed, and remembered.

Omelet in a Bag

33 min 20 min prep
Change to: omelettes US Metric
10 eggs
2 cups cheese, grated
1 cup ham, chopped
1 cup bacon, crumbled
green peppers
1 cup tomatoes, chopped
1 cup hash browns (purchased and thawed)

Not the one? See other Old Widow Walker’s Ziploc Omelettes Recipes

* < 60 mins Breakfast
* Eggs Breakfast

1. Have children write their name on a quart-size ziploc freezer bag with permanent marker.
2. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
3. Put out a variety of ingredients such as: cheeses, ham, bacon, onion, green pepper, tomato, hash browns, etc.
4. Each child adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes in a large pot. For more, make another pot of boiling water.
6. Open the bags and the omelette will roll out easily.
7. Be prepared for children to squeal with delight at their first meal they have cooked. A lifetime memory has just been served.
8. Note: I had to fill in SOMETHING regarding cooking time, serving sizes, and amounts. This of course, depends on your situation and how carnivorous the kiddies are. I’ve tried to guestimate for five servings.
SOme one elses recipe~~ okay so we did these with the kids one morning and they were all excited to “make their own”. They tasted good although for ME I love it when dh makes them regular in the pan but it was a big hit with the kids. Karolina said she wants to make them EVERY day!

2 comments October 19, 2007

My smoothie recipe…..

Okay now alot of times instead of grapefruit, we throw in like 1/3 rd to 1/2 of pineapple depending on the size. I am trying to switch to having grapefruit more often though so have mainly been doing that lately. I am going to pick up regular grapefruit at the store but I had originally tried getting Joe to drink the grape fruit juice but he experimented and put it in the smoothie instead. Now I don’t NORMALLY recommend using any juice bought at the store, only fresh squeezed because most of the time the fruit loses most of it’s original potent minerals and vitamins when it is extracted. (other long story) plus all the crap they add into it with preservatives etc to infinity. But for now we have grape fruit juice left in the fridge so we will use it up. The reason I originally bought it for Joe was because he said he would try the juice because it does have excellent benefits for smokers. The fruit page I read about that on mentioned specifically “grapefruit juice” in helping to prevent cancer so etc………………

8 oz of grapefruit juice OR 1 whole grapefruit
2 bananas
8 strawberries
20 tiny blueberries
2 apples
2 oranges

(makes like 36 oz so usually Joe and I will split that up between us)

If you have a bigger blender I would recommend trying 16 oz of the grapefruit juice since 8 oz is one adult serving. When I get the grapefruit I will just use a whole one since a serving for that is half I believe. Anyhow…enjoy!!!

Add a comment August 19, 2006






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