(Pictures not mine but good inspiration! Serving food attractively is half the fun of cooking!)
Due to less than best ingredients being added to tortillas on the shelves at the supermarket, we try to refrain from buying them. I have tried my hand at making my own but somehow usually don’t have the success I’d hoped for. Today, while about to prepare lunch for my brother Andrew, I decided to grind some flour and try another recipe for flour tortillas. I found this one and was well pleased, as were the other members of my family who tried it! I tried using both an electric tortilla maker (ETM) as well as the rolling pin and hot skillet. Both worked. The ETM yielded smaller sized tortillas (as ours is a rather small one) and the skillet could accomodate a larger size. I think as far as appearance goes…the ETM produced a prettier tortilla since it presses it out into a more well rounded shape than did my rolling pin!
I cooked up some meat and seasoned it to taste with cumin, salt, garlic, onion, black pepper, a tiny bit of cayenne pepper. Mom chopped up some fresh tomato, whipped up some guacamole (mashed avocado with salt and garlic and sometimes salsa added), and we added salsa and grated raw cheese to produce a virtually homemade taco (prepared salsa was storebought). Oh…and we didn’t make the cheese 🙂 , although I’m hoping to try making both cheese and butter sometime!
Recently when I made this sort of meal (using a healthy package of corn tortillas instead) I also sauteed onion and green pepper in a skillet, adding frozen organic corn and canned black beans (drained and rinsed) seasoned comparably to the meat above. This was a VERY yummy little dish to eat on the taco or taco salad if you put it on lettuce and use tortillas on the side or served just as a side dish!
Here’s a link to the site touting this easy tortilla recipe. My alterations made it look like this:
3 cups spelt flour (could have used soft pastry but spelt was readily available at the time)
3 teaspoons baking powder
1 teaspoon celtic sea salt
dab of honey
3 Tablespoons coconut oil (more if you want them softer)
1 cup warm water
(I spooned the rather firm room temperature coconut oil into the warm water to melt first.)
Divide into 10 balls.
Use rolling pin to roll out flat tortillas of your desired shape (I seemed to need a floured surface to dust them with flour for rolling but that also made my tortillas be a bit floury on the outside).
Put ball in middle of electric tortilla maker and press until spread out well. I flipped mine and pressed a bit again. (I probably need to read the users manual and become a bit better at using the ETM press. If you press too much it can explode or break up the tortilla. If you don’t press enough it doesn’t become thin enough. Farily thin tortillas are what you are after. Also, I just estimated how long to leave the top down…not very long.)
Thank yous to Sue Pippin for the recipe and Micaiah Webb, who so graciously hand copied it for me!
1 cup flour (white flour…since we’re not eating it!)
1/2 cup salt
3 tsp. cream of tartar
1 cup water
Stir in medium sized sauce pan. Cook on medium heat until it begins to clump. Turn heat off and continue stirring until it turns into a large ball.
Poppy Seed Dressing
2/3 cup honey (raw is best)
1/3 tsp. dry mustard (optional)
1/8 tsp. Celtic Sea Salt
1/8 cup raw unfiltered apple cider vinegar
1-2 tsp. finely chopped red onion
½ cup raw coconut oil
1 ½ tsp. poppy seeds
Put all ingredients in blender or chopper and whiz until thoroughly mixed.
Serve over baby greens with sliced organic grapes, strawberries, and mango or mandarin oranges.
Fresh Apple Cake
4 cups apples
Peel and grate enough Granny Smith apples to loosely measure 4 cups (doesn’t have to be exact). Takes about 4-6 apples, depending on size.
2 cups Sucanat (original recipe called for brown sugar)
Stir into grated apples, 2 cups brown sugar. (I use Sucanat…natural sugar cane). Cover and let stand about 4 hours.
After 4 hours, add the following to the apples:
3 cups flour
2 tsp. soda
1 ½ tsp. cinnamon
½ tsp. salt
1 cup oil
1 tsp. vanilla
2 cups chopped nuts (pecans or walnuts)
Mix all ingredients together well by hand. (I admit I used a spoon.)
Bake for 1 hr. 15 min. at 350 degrees (or until done). It took only an hour for me and probably could have been a little under that time actually.
Texture and flavor increases if made the day before you need it.
1 cup flour
½ cup cornmeal
1/3 c. sugar (I substitute sucanat or other natural sweetener)
1 ½ tsp. baking powder
1 tsp. salt
¾ cup milk
¼ c. mustard
2 T. oil
1 pkg. hot dogs dusted with flour
Mix and dip hot dogs into batter frying in butter, olive, or coconut oil at 375 degrees. I would suggest trying under 350 degrees for butter and under 320 degrees for olive oil (their smoke points respectively).
Serve with mustard and ketchup and coleslaw…
2 cups sugar (I use sucanat)
1 1/4 t. olive oil
2 cups flour
3 cups grated carrots
1/2 cup chopped pecans
2 teaspoons baking powder
2 teaspoons baking soda
2 teasponns cinnamon
1 teaspoon vanilla
pinch of salt
Combine eggs, sugar and oil in large mixing bowl. Mix well. Add dry ingredients, mixing well. Stir in vanilla, carrots, pecans, and salt. Bake in 3 round cake pans in 350 degree oven for 30 minutes. Frost with Cream Cheese Frosting.
cream cheese frosting
1/2 cup butter, softened
1 – 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 – 1 lb. package powdered sugar
Add ingredients together and beat until smooth. Frost cooled cake.
This is a recipe from our church cookbook contributed by the now late Sis. Marie Davenport. I love this cake!
NOTE: I have since discovered that Nutritional Food Yeast has glutamic acid in it (MSG) which is an excitotoxin (excites your cells to death in so many words) and should be avoided. I would take this recipe off the blog but in case anyone refers back to it I want them to be informed as I have been, so…let me know if you know of any alternative to food yeast!
Hot “Cheese” Dip
1/4 cup cashews or almonds
1 1/2 tsp. salt
1/2 tsp. onion flakes
1/4 tsp. garlic
2 TBSP. arrowroot (thickener)
3 TBSP. Nutritional Food Yeast (for color and flavor)
1/4 tsp. butter flavoring or 1 TBSP. butter (I don’t usually put this)
1 TBSP. lemon juice (if I don’t have lemons I just leave it out)
1 4oz. jar pimentos (for color…optional…I don’t usually have them on hand)
2 cups water
I can diced tomatoes with green chilies (Ro-tel is great) (may add before or after blending)
Blend nuts in blender until finely ground. Add all other dry ingredients on top of ground nuts and then add about 1/2 cup of water. Blend until thoroughly pureed. Add remaining water and liquid. Blend well. Cook in sauce pan over medium heat until thick, stirring constantly.
Like I said, it’s not Velveeta but it’s a great healthier substitute! We usually layer the nachos something like this:
(taco meat made from free range turkey…if you have meat lovers)
2 cups flour (I use soft pastry whole wheat)
1/4 cup sugar (I use sucant…the kind that’s sweetened with honey…for a lighter color)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
6 tablespoons butter
1/2 cup of dried cranberries (I use about 1 cup of fresh) (you can substitute currants, raisins or chocolate chips
1/2 cup buttermilk (I use rice milk “buttermilk-fied” with lemon juice or vinegar)
2 eggs (organic when available)
Preheat oven to 425. In a large bowl, combine flour, sucanat, baking powder, slat, and baking soda. Using a pastry blender, or two knives scissor fashion, cut in the butter until the mixture resembles coarse crumbs.
Stir in your choice of “filler” until will mixed. In a small bowl, combine the buttermilk and eggs. Add this to the dry ingredients and stir to form a soft dough. With floured hands, knead gently and briefly to combine. Divide dough in half.
On an ungreased cookie sheet, pat each piece of dough into a 6 inch round. Cut each round into 6 pieces. Do not separate. Bake until golden brown, about 12-15 minutes. Separate wedges and serve warm. Yields 12 scones.
Raw “Cheese” Crackers
1/2 cup water
juice of 1 lemon
3 Tbsp. tahini*
3 sun-dried tomatoes
1 Tbsp. olive oil
3/4 tsp. turmeric
3/4 tsp. celtic salt
1/2 tsp. paprika
pinch of cayenne pepper
optional: I added some nutritional food yeast (about 2 tsp.) and some dehydrated onion (about 1/2 -1 tsp.).
PREP: Presoak almonds for at least 8 hours and sunflower seeds for at least 6 hours.
Puree all ingredients together until smooth.
Serve as a dip or dehydrate into cheese crackers…recipe follows.
* Tahini is sesame seed butter. I didn’t have any so I made my own.
1 cup sesame seeds
1/4 cup olive oil
1/8 tsp. celtic salt
Sunflower Cheese Crackers
Use “Sunflower Cheese” recipe. Spread about 1/4 inch thick on dehydrator trays (solid inserts, not mesh). Score with a knife into small squares. Dehydrate for at least 12 hours (or until crisp…probably will take longer). These are pretty close in flavor and texture to those familiar little orange cheese crackers we love!
Recipes taken (adapted) from Everyday Wholesome Eating …In The Raw by Kim Wilson