Monday, May 31, 2010

Apple and Oat Breakfast Pudding


We have been eating Baked Oatmeal every week for about 3 months. While my husband and son both love it, to say we are in a breakfast rut is putting it nicely. So one Saturday morning when I was up early, and my son was being entertained with cartoons, I decided to give this new recipe a try.


By the time it was out of the oven, my husband was up and my son was begging for breakfast. This recipe did not disappoint! It tasted like Bread Pudding...and it was a huge hit with our family! It was a little more hands-on work than the Baked Oatmeal, but it was so great, that I didn't mind at all.

We barely had any leftovers, so next time I will double the recipe so we can see how it reheats for the week. I will also leave out the nutmeg or just sprinkle the top with cinnamon, because I really didn't like that flavor, but it was a rich, thick pudding that almost tasted like dessert with only 3 tablespoons of sugar!

I'm sharing this at Eat at Home's Ingredient Spotlight: Milk.


Apple and Oat Breakfast Pudding
recipe from recipezaar through The Grocery Cart Challenge

2 cups nonfat milk
3 tablespoons brown sugar
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 medium baking apple (peeled, cored, and diced)
1 cup rolled oat (not quick oats)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.

Combine the milk, sugar, butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk. Add the apple and the oats. Continue cooking on High for 1 minute. Remove from heat and stir in the vanilla.

Pour the mixture into the prepared baking dish. Bake for 15 minutes. Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.




Friday, May 28, 2010

Summer Recipes

If you're still searching for the perfect recipe for Memorial Day weekend and the kickoff to summer, here's a few to try!





Oreo Pudding Dessert (This is a potluck winner!)

Have a great Memorial Day weekend!

Easy Cooking | Simple Cooking 

Tuesday, May 25, 2010

Shopping Locally: I got my beef!

 
We just purchased an 1/8 cow from a great local farm, The Dam Ranch, that raises hormone free and natural cows, pigs, chickens and eggs. We placed our order over a month ago, so when they sent us an email letting me know it was ready to be picked up, I tried to re-arrange our whole weekend so we could run out and pick it up. When we picked up the beef, I also picked up my order for 4 chickens, and 2 dozen cage free eggs.

As for the beef, we received 61 pounds of beef, with the cuts ranging from hamburger, T-bones, Delmonico, Chuck Roast, London Broil, and the ever popular Liver....hmmm I'm waiting for my dad to visit to give that one a try. And by that, I mean, my mother needs to come to make it, my dad is the only one that eats it! My husband and I said we would be open-minded about it. There are a great variety of cuts, most that I've never picked up in the store, so we will be trying lots of new things.


We are so excited to have our freezer stocked with meat, to support a great local farm, to be able to eat with our conscience. We are still planning to follow our "red meat once a week" plan, so this should hopefully last us approximately a year.

Easy Cooking | Simple Cooking

Monday, May 24, 2010

Random veggies


Before I go pick up my Produce Basket, I try to clean out my frig and clean up the last few random vegetables that didn't make it into a dish that week. In the winter, this usually means a big 'ol pot of Vegetable Soup, but in summer, I like to get creative to store the veggies for another time.

So this week I found lurking in my crisper: yellow pepper, butternut squash, and a lonely yellow squash.

To save the yellow pepper for another meal, I decided to cut it into strips, freeze the strips individually on a plate in the freezer.

Once they were frozen solid, I put them into a labeled container and back into the freezer to add to a stirfry.


Then onto the two squash. I decided the best way that we would use them up was to puree them. So I steamed them in my Pampered Chef microwave steamer pot.


If I'm steaming up a lot of veggies, like when I was making baby food, I use my big pot with a steamer basket, but just for these two little guys, the microwave works great.



Then I pureed them up, adding a couple of tablespoons of the cooking liquid. I'm planning to throw these purees into homemade mac n cheese, scrambled eggs, muffins, or soup.


The little leftover containers are holding court in the frig, the plastic bags went into the freezer!

Easy Cooking | Simple Cooking 

Wednesday, May 19, 2010

Emeril's Baby Bam Seasoning



I was whipping up some Crispy Baked Fries, and wanted to try something new. I remembered this seasoning from Lynn's Kitchen Adventures. It was really easy to put together with seasonings I had in my cabinet and gave my fries great flavor. Since then I've sprinkled it on fresh tomatoes, baked chicken, and roasted veggies, all with great results!

Emeril’s Baby Bam Seasoning
recipe from Lynn's Kitchen Adventures

3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Mix all ingredients together and store in an air tight container.

Easy Cooking | Simple Cooking 

Tuesday, May 18, 2010

Garlic Hummus


I've been buying Hummus every week at the grocery store for about a month, and after buying the little tiny containers for $3 dollars, I decided to give homemade Hummus a try. I found tahini at my local bulk/natural food store, and went to work whipping up one of our favorite snacks.

Garlic Hummus
recipe from Ina Garten through Food Network


4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce (or less to taste)

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


The verdict?
The recipe as-is was WAAAAAAY too garlicy for our tastes. My son took a bite, then said "Spicy!" I ended up making another half batch, then combining the two batches to tone down the garlic. This left me with a massive amount of hummus, so I froze half for another week.

But, ignoring the garlic taste, I thought it was a great texture and an easy recipe. Next time I'll give our favorite, Roasted Red Pepper Hummus a try.

Easy Cooking | Simple Cooking 

Monday, May 17, 2010

Homemade Liquid Laundry Soap










I've been eyeballing all the recipes for homemade laundry soap for years, and they all were powder...which doesn't work in my front-loader, HE washing machine. So when I came across a liquid recipe that had instructions for a front loader, I jumped at the chance to give it a try.

The first step was gathering the ingredients.
I checked at Walmart for the washing soda and Fels Naptha...no luck. Then I called 2 local hardware stores, Kmart, and natural foods store. None of them had it. I was almost ready to buy it all on Amazon, and pay 4 times what it costs if I could get it locally, plus shipping. Then, I read one of the reviews on Amazon and it said they found it at one of the larger Publix stores. I called my local store right away the corner, and no luck, but the big mega-Publix a little further away (locals: the University location in Sarasota) and SURPRISE! They had both in stock, and the items were dirt cheap compared to Amazon! **Update 5/21/11 I found all the ingredients at my local Walmart! Hooray!**
 
I loaded up my machine, and was worried it would be too sudsy for our machine, but I actually think it is LESS bubbly than our regular laundry soap. My laundry was clean, had a slight fragrance of the Fels Naptha, but I was pleased with how clean the laundry came out.


The recipe recommends you run vinegar with the laundry soap to remove any soap buildup the Borax can leave, so to make sure I get it in the machine also, I have a big container of vinegar right next to the soap, and I throw some into the machine every other load or so (sometimes I forget!) in the bleach tray.

I will continue to use this soap and see how long it lasts for our family. I am very pleased with the outcome, and am excited to have laundry soap for MONTHS!

Homemade Liquid Laundry Soap
recipe from The Duggar Family through Party of 5
Yield: Liquid soap recipe makes 10 gallons.
Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
Front Load Machines- 1/4 Cup per load (Approx. 640 loads)

4 cups hot tap water
1 Fels-Naptha soap bar
1 cup Arm & Hammer Super Washing Soda
1/2 cup Borax

Grate bar of soap and add to saucepan with water.

Stir continually over medium-low heat until soap dissolves and is melted.



Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved.



Fill bucket to top with more hot water.

Stir, cover and let sit overnight to thicken.

Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)

Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.


Price Breakdown:
Borax: $3.99 (I had it in my laundry cabinet, so FREE!)
Arm & Hammer Super Washing Soda: $2.19 (Publix)
Fels Naptha: 99 cents (Publix)
5 gallon bucket with lid: $3.50 (Lowes)
Funnel: 99 cents (Lowes - or free if you have one or can make one, like I was kicking myself for!)
Used spout laundry soap container: Free! (Thanks Stephanie!)

Total:$11.66

Makes 640 loads: so 1.8¢ a load

Saturday, May 15, 2010

Guest Post today at Delicious Ambiguity


Head over to Delicious Ambiguity to check out Yummy Mummy Week!
Today I am Guest Posting with a great recipe for Mini Cheesecakes. Yummy!

Easy Cooking | Simple Cooking 

30 Meals in One Day Giveaway Winner


The winner of the 30 Meals in One Day Giveaway is: blueviolet who said:
I've sent her an email, and I thank all the readers who entered. If you're still interested in 30 Meals in One Day, remember that you can use the promo code CAROUSEL on their website, and get free shipping (for U.S. orders only) on your order.

Some of the great freezer cooking tips that readers shared are:
  • if you want to freeze cheese make sure to shred it first, otherwise when it thaws it often crumbles when trying to cut/shred it.
  • My tip is to get together with a group and make four or five meals and share!
Some meals that work great for the freezer are:
Cheese Manicotti
Chicken Cordon Blu
Hawaiian Chicken
Crockpot Sloppy Joes
Pioneer Woman's Comfort Meatballs
Chicken 'n Spinach Pasta Bake
Almond Chicken & Rice Casserole
Muffin Tin Meatloaves
Bobby's Goulash (I just made a double batch of this last week for the freezer!)

Easy Cooking | Simple Cooking 

Friday, May 14, 2010

Italian Potatoes on the Grill - Foil Packet

If you're looking for a way to use up some of the leftover Italian Bread Dipping Sauce I featured last week, this is an easy way to use it up. I tossed it with some red potatoes and olive oil, and threw it on the grill. Isn't grilling wonderful?

Potatoes on the Grill - Foil Packet
2 pounds red potatoes, cut in half or quarters
2 tablespoons olive oil
1 tablespoon Italian Bread Dipping Sauce Spice Mix

Spray a large piece of foil with nonstick cooking spray. In a bowl (or straight on the foil) combine potatoes, olive oil, and spice mix. Fold over the foil to make a packet, keeping the potatoes in a somewhat single layer. Put on the grill with whatever main dish you are cooking, for approx 30 minutes.

Easy Cooking | Simple Cooking

Thursday, May 13, 2010

Green Onion Biscuits

I have a ton of green onions. Actually, only three large bunches from my Produce Basket, but it seems like a lot when I've been using them for over a week. I've been using them as a regular onion replacement in recipes, but after spending some time searching around online, I thought I might have found a fun little recipe.

The verdict?
My son loves biscuits, so when he saw I was whipping these up he got pretty excited. Then, I threw in the green onions and he just about lost it... "I don't want those in there!" and at dinner time he unhappily picked around the onions.
My husband thought they tasted good, and I enjoyed that they weren't just basic biscuits, but next I think I'll keep my biscuits unadorned, at least for my son's sake!

**Update on 5/14/10 Made these as Egg & Cheese Sandwiches for lunch the next day. Wow, were they great! Too savory for breakfast, but a fantastic lunch!**

I'm sharing this at Eat at Home's Ingredient Spotlight: Onions.
Green Onion Biscuits
recipe adapted from allrecipes.com and the Betty Crocker Cookbook
Serves: 6

2 cups all purpose flour *
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon onion powder
1/2 cup butter or shortening
1/2 cup finely chopped green onions
3/4 cup milk

Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt, and onion powder in a medium bowl. Cut in butter/shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Add the onions, and lightly toss to coat the onions

Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 to 2 1/4 inch round cutter.

Place on ungreased cookie sheet (I use a cast iron skillet) about 1 inch apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. immediately remove from cookie sheet. Serve warm.

*If using self-rising flour, omit baking powder and salt

Easy Cooking | Simple Cooking

Wednesday, May 12, 2010

30 Meals in One Day Giveaway still going on!


Don't forget about the Cookbook/Software giveaway from 30 Meals in One Day going on!

Easy Cooking | Simple Cooking 

Tuesday, May 11, 2010

Texas Curried Chicken



I have no idea why this is called "Texas" chicken, but the sauce is a great combination of sweet, smokey, and a little tang at the end!

I must have made the grilling changes from the original recipe but who knows when or why that was! I love that this recipe is completely on the grill, and even better in a foil pan because no nasty pan to deal with.

Texas Curried Chicken


recipe adapted from allrecipes.com

1 pound chicken tenders

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup honey

1/4 cup molasses

1/4 cup yellow mustard

1 teaspoon curry powder

2 tablespoons vinegar





Season chicken with salt and pepper, grill until just done. Combine all sauce ingredients on the stove and simmer until chicken is done.


Turn grill down to low; put chicken into a grill safe pan, cover with sauce and set on top rack of grill for 10-20 minutes or until sauce is a little more thickened. Serves: 4

Easy Cooking | Simple Cooking 

Monday, May 10, 2010

Manicotti Freezer Meals & 30 Meals in One Day Giveaway


**This giveaway is now closed! Thanks to all who entered!**

If you saw my recent Guest Post: Freezer Cooking Recipes from my friend Lindsay, freezer cooking is something I am starting to explore. The cookbook and software program that she used, 30 Meals in One Day, really interested me, so I went out and found the cookbook. I spent some time going through the cookbook...OK, actually my whole Friday night. It was sooo relaxing...don't judge.

After reading the cookbook, and writing a whole notebook page of "ideas," I thought more people would want to give this system a try. I contacted 30 Meals in One Day, and they graciously offered a giveaway for the fine readers of my blog.

First, I wanted to give their cookbook "Dinner is Ready" the 'ol college try. So I picked a recipe for "Cheese Manicotti" as a way to stock my freezer. My husband loves Manicotti, although I don't make it often because it can be a pain to fill all those noodles! By doing all the work in advance, having two ready-to-go meals in the freezer would be great.
*do I shop at Walmart, or what? sheesh!*

Cheese Manicotti
recipe courtesy 30 Meals in One Day

1 (8-ounce) package manicotti
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded fresh Parmensan cheese
1 1/2 cups shredded Mozzarella cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Do not cook the manicotti. Combine Ricotta cheese, cottage cheese, cream cheese, Parmesan cheese, Mozzarella cheese, dried parsley flakes, salt and pepper. Mix well. Cover bottom of a greased foil baking pan with spaghetti sauce.


Place filling into a quart freezer bag. (I didn't think it would all fit into a quart size bag, but it did!) Zip closed. Snip off corner. Squeeze filling into each uncooked manicotti.


Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with extra heavy foil. Label and freeze. 8 servings. (mine made 2 pans)


To serve: Thaw. Bake covered for 45 minutes at 350 degrees. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese melts.

The verdict?
I scheduled my son's Sunday afternoon "quiet time" for prepping this meal and I was able to complete the dinners and all the cleanup in 50 minutes. I know that sounds like a long time, but that was from the second I walked into the kitchen, to after the cleanup. I thought that was amazing!

When the Manicotti came up on the meal plan during the week, I thawed it in the frig for 24 hours, then baked it up that night. My husband was very pleased, because he very rarely gets Manicotti! It was easy cleanup in the foil pan, and nice not to have to think so hard about dinner that night.

Now that I've come full circle on the freezer meals, here are my thoughts on the Dinner is Ready cookbook:


There are some great tips like moving your garbage can out where it is easily accessible, and getting out ALL your materials/food items before you start cooking (which I was totally kicking myself for not getting out all my spices.) The cookbook has a wide variety of chicken, beef, pork, and vegetarian recipes. The freezer meals I had found before were primarily ground beef and cooked diced chicken, so whole chicken breast meals, diced beef, and ribs was nice to see. I also loved the idea of the kitchen table as the cooling/packaging area, as I've never thought of "claiming" that space as the kitchen's during a big project.

Some things I struggled with were the large amount of recipes with "cream of something" soup, and since I use my kitchen scale alot, I converted a lot of the measurements into ounces. I could just pour in the right amount of sauce - one less dirty measuring cup, plus I could buy a BIG container and easily spilt it up. This was easily fixed before starting cooking by just adding the ounces next to the measurements.

Freezer cooking is definitely a skill that is perfected with practice, and I know that my one trial run will be greatly improved. This whole process has inspired me to make double recipes of whatever I'm making and stashing in the freezer for another night. I'm hoping I can keep it up, and am planning on our low-key weekends to plan my Sunday afternoon to make a couple meals. I love it!



The folks at 30 Meals in One Day are willing to give you a huge step towards doing freezer cooking by offering the cookbook "Dinner is Ready" and the software combo as a giveaway!

The Dinner is Ready Cookbook is a beautiful 240 page 6" x 9" softcover cookbook contains clear instructions plus more than 150 freezer-worthy recipes. No strange recipes. No strange ingredients. All simple, freezable and delicious. Easy to read, large print format. One recipe to a page.

The Dinner is Ready Software will save you from no more hand writing recipes, shopping lists, menus or labels. This program is easy to learn, easy to use and will save you buckets of time! It allows you to print menus, freezer labels, and shopping lists. System Requirements Microsoft Windows 98/2000/XP/Vista (XP/Vista Recommended), 256 MB RAM, 50 MB free hard disk space


But that's not all! (insert "The Price is Right" voice here!) You can use promo code CAROUSEL on their website, and get free shipping (for U.S. orders only) on your order.  If you order products from 30 Meals in One Day and then win the giveaway, it would be your choice to either receive the cookbook/software set, or get a refund of the value of the prize against your order!

TO ENTER:
Entry #1  Post a comment below telling me you'd like to win this giveaway and also if you have any freezer cooking tips you'd like to share.






Creatively Domestic


Entry #2 "Like" Creatively Domestic on Facebook, and leave a separate comment. Make sure sure you leave an additional, separate comment so I can make sure your extra entry gets counted.

THE RULES
This contest will end on May 14, 2010 at 10 pm, and the winner will be announced on Saturday May 15th.

**BlogHer Ads Giveaway disclosure: The Cookbook and CD are accompanied by an editorial review, and the value is less than $40, with myself not receiving additional compensation (I already had the cookbook in my possession) for this review/giveaway. I contacted 30 Meals in One Day because I was excited about their product and have no other relationship with them.**

Easy Cooking | Simple Cooking

Sunday, May 9, 2010

Check out Yummy Mummy Week at Delicious Ambuigity


Head over to Delicious Ambiguity  Jenn is having a fun Yummy Mummy week, so check out all the neat posts, sponsors and giveaways she is having! I have a Guest Post there later this week, so I will let you all know when it's up.

Easy Cooking | Simple Cooking 

Friday, May 7, 2010

Whole Wheat Bread



This was my first trial into making bread that would work to replace buying bread at the store. This is what happens when you read In Defense of Food the night before you don't have anything planned for the morning.

Whole Wheat Bread
recipe adapted from allrecipes

1 1/4 cups warm water (110 degrees F/45 degrees C)
1/4 cup warm milk
1 1/2 tablespoons white sugar
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 cups whole wheat flour

Combine the warm water, milk and sugar. Add yeast, and let it set for a few minutes to proof, or until foamy and bubbly. In a mixer, put the water/yeast mixture in the mixer, add the salt and butter, then add the whole wheat flour. Combine completely, but don't over mix. Dump out on the counter and knead for 5 minutes or so.

Put into a greased large bowl, cover with plastic wrap and let rise until doubled, at least an hour. Once risen, dump back out on the counter, form into a loaf, and put into a greased loaf pan.


Cover loosely with plastic wrap, and let rise until above the side of the pan, about 45 minutes. (I sprinkled the top with sesame seeds, but optional!) Bake at 400 for 20-25 minutes or until slightly browned on top. Let cool for 10 minutes in pan, then turn out on a wire rack. Let cool completely before slicing.

The verdict?
While I don't think this will be my go-to recipe, it will be the first of many trials, as I got the green light from my husband to keep trying! Both my son and husband gobbled it up, and my husband was very receptive to using the bread for sandwiches. Next time I'll try a recipe that makes 2 loaves, and will start investigating this interesting "gluten" stuff hardcore bread bakers talk about. :)

I'm sharing this at The Grocery Cart Challenge Recipe Swap. Stop over there for some great recipes!

If anyone has a tried-and-true mostly whole wheat bread recipe, please share!

Easy Cooking | Simple Cooking 

Thursday, May 6, 2010

Thanks for stopping by!

Thanks to all of you who stopped by via The Quilt Ladies!
If you haven't stopped by her site, go check out the neat books.
She is also in the middle of a giveaway, so stop on by!


Easy Cooking | Simple Cooking

Corn and Black Bean Salad


To go with my homemade Corn Tortillas yesterday, I wanted to make a more substantial side than my regular lettuce, tomatoes and onions with the tostadas. Also, I am still trying to empty out my freezer, so a way to use up the few bags of frozen corn lurking in the depths was a welcome change!


My husband ate it on the side of his tostados, and I dumped it all over. It was great! My son very carefully picked out the black beans to eat them, but was happy doing it, so that's a victory!


Corn and Black Bean Salad
recipe adapted from allrecipes.com
2 15-ounce cans corn, drained

2 15-ounce cans black beans, drained and rinsed

1 14 1/2-ounce can diced tomatoes drained
 (I used tomatoes with green chilies - Rotel)
1 bunch finely chopped fresh cilantro

5 green onions finely sliced

1 small red onion finely chopped

1 red bell pepper seeded and chopped

1 tablespoon minced garlic

1/4 cup lime juice

2 tablespoons olive oil or to taste



Stir the corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice. Drizzle with olive oil to serve. 





Easy Cooking | Simple Cooking

Wednesday, May 5, 2010

Homemade Corn Tortillas


Happy Cinco de Mayo! In honor of the Mexican semi-holiday, here's my newest trial into Mexican cooking: homemade corn tortillas!

I bought a bag of masa a few months ago for Pioneer Woman's Simple Meaty Chili, and used 1/2 cup in the recipe. So the rest of the bag sat in my pantry, taunting me.


After reading the bag, the only other uses I could see other than thickening more chili, was to make it to it's original purpose: corn tortillas.

Why would I make my own tortillas?
1. Health - my tortillas have minimal ingredients: corn flour & water. No partially hydrogenated fats, no preservatives to make them shelf stable.

2. Cheap - for the cost of one package of prepared tortillas, you can buy one bag of corn flour and make 66 tortillas.

In full disclosure, I do not own a tortilla press. But I do own some heavy cast iron pans, so I thought in a pinch I could smash the crap out of them myself.

While I followed the recipe from the Maseca corn flour bag, I got the most technique tips from Texas Cooking

Corn Tortillas
Makes 8 tortillas

Combine:

1 cup masa
2/3 cup warm water
(or follow proportions on your bag of corn flour)
    1. Mix the Masa Harina and the water; knead to form your masa (dough) (or get your son to stir, stir, stir then knead)


    2. Pinch off a golf-ball sized piece of masa and roll it into a ball

    3. Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic (I used a thick storage bag cut in half because it worked better than regular plastic wrap - and yes, my storage bag says "Broccoli & Cauliflower $1.00 - Thanks Produce Club!)

    4. Press the masa (or in my case, smash evenly with a cast iron skillet)

    5. Transfer the tortilla by peeling it off the plastic to a hot, dry skillet (I used another cast iron pan)



    6. Cook for about 30 seconds on one side; gently turn

    7. Cook for about 60 seconds (it should puff slightly); turn back to the first side

    8. Cook for another 30 seconds on the first side

    9. Remove and keep the tortilla warm


      The first time I made tortillas, I used them immediately to wrap up into chicken enchiladas (with homemade enchilda sauce).

      The 2nd time, I made the tortillas a day in advance, stashed them in the frig and fried them up for tostadas the next night.

      I topped the tostadas with homemade Refried Beans, cheese, lettuce and Corn & Black Bean Salsa.

      The verdict?
      Oh. my. gosh. Now I know which of my favorite Mexican restaurants make their own tortillas, because the texture and taste is so far superior to store-bought.

      I enjoyed the homemade tortillas more in the enchiladas, and while they were good fried for tostadas, the work of making the tortillas one day, then frying them the next was a little too much for me. The next time I need a good cooking project, I'll make a double batch and see how they freeze, because the taste was totally worth it.

      Easy Cooking | Simple Cooking