I've been in a bit of a funk lately with dinner, so when someone posted a falafel recipe on a blog I watch, I decided I wanted to make some. I just love that stuff. I modified the recipe, so in order to remember what I did, I'm going to write it down. Matt said it was the best falafel and pita I've ever made. Boom.
Falafel: makes enough to stuff about 3 full pita rounds (6 halves cut open)
1/2 C dried bread crumbs
handful flat leaf parsley
1 1/2 tsp. ground cumin
1/4-1/2 tsp (just shook it in?) turmeric
1/2 tsp. salt
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 medium onion, diced
1 lg. egg
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1 Tbsp olive oil
Place everything in a food processor; process mixture until smooth. Divide mixture into 16-18 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat additional olive oil in a nonstick skillet over medium-high heat. Add patties, and cook until patties are browned on both sides. I had to add oil every time I put a new batch in the pan.
Salad with a dill sauce: (I know falafel is usually served with cucumbers and tzatziki sauce, but I didn't have cucumbers nor did I have tahini. This worked out really well and complimented the falafel well)
Romaine Lettuce, chopped thinly
2 Tbsp (ish) mayo
3 Tbsp (ish) sour cream thinned with milk to a yogurt consistency*
a generous amount of dried dill
a splash or two of lemon juice
Mix it all together.
*Or just use plain yogurt! I just didn't have any on hand.
Pitas: Makes 8 whole pita rounds. I've made these 3-4 times now and I have vowed to never buy store pitas again. They are soooooo much better! The original recipe is here.
Ingredients
1 1/8 C. warm water (about 110*)
3 C. AP Flour
1 tsp salt (I always use kosher in baking)
1 Tbsp vegetable oil
1 1/2 tsp white sugar
1 1/2 tsp active dry yeast
1. Preheat oven to 500*. Place all ingredients in bread pan of bread machine, select Dough setting and start. Move on to step 2 after machine beeps and is done.
2. Turn dough onto a lightly floured surgace. Gently roll and stretch dough into a 12 inch rope. With a sharp knife or dough cutter, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6-7 in. circle. Set aside on a lightly floured counterop and cover with a tea towel until you put it in the oven.
3. Place 2-3 pitas on a wire cookie cooling rack. Place rack directly on the oven rack. Bake 4-5 min. until puffed and top is beginning to brown.
4. Remove from oven and immediately place on a plate and put a damp kitchen towel over them until soft. Onve pitas are softened, either cut in half or split top edge to fill the pitas. They can be stored in a plastic bag in the fridge for several days or in the freezer for 1-2 months.
Glorious. Stuff the halved pitas with the salad a falafel and enjoy!
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Thursday, November 19, 2009
Thursday, August 27, 2009
Ideas for vegetable packed main dishes
A friend asked for some help coming up with veggie packed main dishes that her kids would eat.
Here are some of my favorites:
Veggie packed chili:
Chop an assortment of veggies into smallish cubes (carrots, celery, onions, bell peppers, zucchini, corn, hominy)
Saute the veggies until tender (add zucchini a little later than the others since it cooks quickly) and add to canned chili or homemade chili. I have a recipe for homemade if you want that.
Broccoli, Cheese and Rice dish (serves 6-8 as side or 3-4 main)
1 medium onion, chopped
1 (10 oz.) pkg frozen, chopped broccoli (or equivalent fresh broccoli, chopped)
1 (7 oz) box long grain and wild rice mix
1 Tbsp butter
salt to taste
2 Tbsp. flour
1 C. evaporated milk
1 C. cheddar cheese
*You can also add cooked chicken to make it heartier...*
Lightly coat a 9X13 baking dish with cooking spray. If using frozen broccoli, microwave for 5 min. and drain. If using fresh, just chop it up. Add to baking dish. Prepare rice according to package. Add to baking dish. Suate onion and add to dish. Melt butter in the onion pan and stir in salt and flour. Add milk gradually, stirring to mix well. Cook until thickened, about 3-5 min. Take off heat and stir in cheese until melted. Add cheese sauce to dish and stir. Bake at 350 for 30 min.
Chicken and Broccoli Braid
This is good, though I don't always add the dill. You can change the chicken to broccoli ratio so there is more broccoli and less chicken. You can also use pizza dough if you don't want to use the crescents. I have another variation that uses cream cheese and you roll them into individual bundles if anyone's interested.
Summery Baked Tomatoes
While I've never tried this, I just saw it today and it looks delicious.
Taco Salad (a suggestion, but if you need a recipe, ask) or Something like Cafe Rio Salad
Cold Tortellini Salad-serves 8
16 oz cheese tortellini, cooked to al dente, drain and rinse
Optional additions:
1 (6 oz) jar marinated artichoke hearts
1 can pitted black olives
Your choice of type and amount of chopped: broccoli, cauliflower, cherry tomatoes, red or green onion, bell peppers, carrots, cucumbers, fresh mozzarella, feta, or parm. cheese
Dressing:
1/4 c. olive oil
3/4 C. balsamic vinegar
garlic salt to taste
Add veggies and cheese to cooked pasta. Combine dressing ingredients and mix into salad. Refrigerate until ready to serve. Toss again before you serve to see if you need to add a bit more dressing.
Cold veggie pizza
Easy Bean and Rice burritos with Veggie add ins
Vegetable Quesadillas - serves 2-3
1 Zucchini, cubed
1/2 Onion, sliced
1 green bell pepper, sliced
1 garlic clove pressed or diced
fresh lime juice from 1 lime
Taco seasoning packet (not necessarily the whole thing...I just make my own concoction, so I don't know how much you'd need of this...to taste) or your own mixture of chili powder, cumin, chipotle chili powder and salt
Cheese (mozz. is low fat but not high flavor. I don't mind using it. You can use a mexican blend, asedero cheese, cheddar or Colby or Monterrey jack. Whatever you love.)
Large flour tortillas (I use burrito sized, but soft taco sized would work for kids)
A drizzle of oil to saute veggies
Directions:
Saute the onion and bell pepper. Just before they are tender, add in the zucchini and garlic. Sprinkle seasonings and lime over the top, adding a little more oil if necessary. Season with salt to taste. Take off the burner.
Sprinkle cheese over half of each tortilla, top with veggies, and sprinkle a little more cheese on top. Fold over and cook on a cast iron pan (med. heat) until cheese melts and tortilla's toasty.
Shredded zucchini and egg:
Shred zucchini and saute. Pour scrambled eggs over top and cook. Season with salt and pepper. Sprinkle cheese on top and cover to help melt. Serve with veggie sides and rolls or bread.
Here are some of my favorites:
Veggie packed chili:
Chop an assortment of veggies into smallish cubes (carrots, celery, onions, bell peppers, zucchini, corn, hominy)
Saute the veggies until tender (add zucchini a little later than the others since it cooks quickly) and add to canned chili or homemade chili. I have a recipe for homemade if you want that.
Broccoli, Cheese and Rice dish (serves 6-8 as side or 3-4 main)
1 medium onion, chopped
1 (10 oz.) pkg frozen, chopped broccoli (or equivalent fresh broccoli, chopped)
1 (7 oz) box long grain and wild rice mix
1 Tbsp butter
salt to taste
2 Tbsp. flour
1 C. evaporated milk
1 C. cheddar cheese
*You can also add cooked chicken to make it heartier...*
Lightly coat a 9X13 baking dish with cooking spray. If using frozen broccoli, microwave for 5 min. and drain. If using fresh, just chop it up. Add to baking dish. Prepare rice according to package. Add to baking dish. Suate onion and add to dish. Melt butter in the onion pan and stir in salt and flour. Add milk gradually, stirring to mix well. Cook until thickened, about 3-5 min. Take off heat and stir in cheese until melted. Add cheese sauce to dish and stir. Bake at 350 for 30 min.
Chicken and Broccoli Braid
This is good, though I don't always add the dill. You can change the chicken to broccoli ratio so there is more broccoli and less chicken. You can also use pizza dough if you don't want to use the crescents. I have another variation that uses cream cheese and you roll them into individual bundles if anyone's interested.
Summery Baked Tomatoes
While I've never tried this, I just saw it today and it looks delicious.
Taco Salad (a suggestion, but if you need a recipe, ask) or Something like Cafe Rio Salad
Cold Tortellini Salad-serves 8
16 oz cheese tortellini, cooked to al dente, drain and rinse
Optional additions:
1 (6 oz) jar marinated artichoke hearts
1 can pitted black olives
Your choice of type and amount of chopped: broccoli, cauliflower, cherry tomatoes, red or green onion, bell peppers, carrots, cucumbers, fresh mozzarella, feta, or parm. cheese
Dressing:
1/4 c. olive oil
3/4 C. balsamic vinegar
garlic salt to taste
Add veggies and cheese to cooked pasta. Combine dressing ingredients and mix into salad. Refrigerate until ready to serve. Toss again before you serve to see if you need to add a bit more dressing.
Cold veggie pizza
Easy Bean and Rice burritos with Veggie add ins
Vegetable Quesadillas - serves 2-3
1 Zucchini, cubed
1/2 Onion, sliced
1 green bell pepper, sliced
1 garlic clove pressed or diced
fresh lime juice from 1 lime
Taco seasoning packet (not necessarily the whole thing...I just make my own concoction, so I don't know how much you'd need of this...to taste) or your own mixture of chili powder, cumin, chipotle chili powder and salt
Cheese (mozz. is low fat but not high flavor. I don't mind using it. You can use a mexican blend, asedero cheese, cheddar or Colby or Monterrey jack. Whatever you love.)
Large flour tortillas (I use burrito sized, but soft taco sized would work for kids)
A drizzle of oil to saute veggies
Directions:
Saute the onion and bell pepper. Just before they are tender, add in the zucchini and garlic. Sprinkle seasonings and lime over the top, adding a little more oil if necessary. Season with salt to taste. Take off the burner.
Sprinkle cheese over half of each tortilla, top with veggies, and sprinkle a little more cheese on top. Fold over and cook on a cast iron pan (med. heat) until cheese melts and tortilla's toasty.
Shredded zucchini and egg:
Shred zucchini and saute. Pour scrambled eggs over top and cook. Season with salt and pepper. Sprinkle cheese on top and cover to help melt. Serve with veggie sides and rolls or bread.
Sunday, February 1, 2009
Chicken Taco Soup
Chicken Taco soup- Serves 4-6
1-2 breast chicken—boil to shred (I use 1)
1-2 cans pinto and/or black beans, drained and rinsed
Corn or diced green peppers or other veggies that would work well…
½ can Mexican style diced tomatoes *optional*
4-6 cups water + 4 tsp better than bullion (or 4 cups broth)
little lime juice
2 cloves garlic
½ Onion diced
to taste:
Chili powder
Cumin
Jalapeno salt (jalapeno salt is just if you want some heat. I've only seen it sold here in TX though)
Cayenne
Saute the onion and any other hard veggies in a little oil in the bottom of the soup pan. When mostly tender, add everything else and heat. Season as you like with the chili powder, cumin, jalapeno salt, and/or cayenne. You can also use ranch style beans in place of the black or pinto to cut down on the seasoning you need. If that's the case, don't rinse and drain them.
1-2 breast chicken—boil to shred (I use 1)
1-2 cans pinto and/or black beans, drained and rinsed
Corn or diced green peppers or other veggies that would work well…
½ can Mexican style diced tomatoes *optional*
4-6 cups water + 4 tsp better than bullion (or 4 cups broth)
little lime juice
2 cloves garlic
½ Onion diced
to taste:
Chili powder
Cumin
Jalapeno salt (jalapeno salt is just if you want some heat. I've only seen it sold here in TX though)
Cayenne
Saute the onion and any other hard veggies in a little oil in the bottom of the soup pan. When mostly tender, add everything else and heat. Season as you like with the chili powder, cumin, jalapeno salt, and/or cayenne. You can also use ranch style beans in place of the black or pinto to cut down on the seasoning you need. If that's the case, don't rinse and drain them.
Easy Beans and Rice
This is one of my all time favorite way to make beans into a main dish. I originally got this recipe from Foxyj, but I modified it slightly to make it more of a main dish rather than a side dish. The only real difference is that I halve everything except the beans. Even halving her recipe, this still makes enough for 4 adult sized servings.
Easy Beans and Rice (Serves 4 adults)
1/4 onion, chopped
1-2 cloves garlic, minced
1/2 Tbsp oil
1/2 cup long grain rice
1/4 tsp. cayenne pepper (approximate, or add some hot sauce if you have it)
1 cup chicken broth (If you need it vegetarian, just use vegetable broth)
1 can black beans, drained (I've also used Pinto, and I bet Goya pink beans would be good too)
Saute the onion and garlic over medium heat for a few minutes in the oil until soft. Add the rice and stir around for a minute or two so it gets nice and toasted (it will turn white). Add the broth, cayenne, and black beans to the pan. Bring to a boil, then turn down heat, cover, and simmer for about 20-30 minutes until the rice is cooked and fluffy. (I think mine usually takes about 30 min., but check it at 20 and see how it's going...)
To turn it into burritos:
4 Large Burrito sized flour tortillas
any accompaniment you like with Mexican food
Sometimes I add seasoned shredded pork or chicken. I've also cubed up and sauteed some zucchini and seasoned it with chili powder, garlic salt and cumin and added it for vegetarian burritos. It works nicely and gives it a little more body than just the beans and rice. Grilled or caramelized onions are good in it too. As a standard, I'll usually have guacamole, sour cream, and cheese inside the burrito with the bean and rice mixture. It's so delicious.
Easy Beans and Rice (Serves 4 adults)
1/4 onion, chopped
1-2 cloves garlic, minced
1/2 Tbsp oil
1/2 cup long grain rice
1/4 tsp. cayenne pepper (approximate, or add some hot sauce if you have it)
1 cup chicken broth (If you need it vegetarian, just use vegetable broth)
1 can black beans, drained (I've also used Pinto, and I bet Goya pink beans would be good too)
Saute the onion and garlic over medium heat for a few minutes in the oil until soft. Add the rice and stir around for a minute or two so it gets nice and toasted (it will turn white). Add the broth, cayenne, and black beans to the pan. Bring to a boil, then turn down heat, cover, and simmer for about 20-30 minutes until the rice is cooked and fluffy. (I think mine usually takes about 30 min., but check it at 20 and see how it's going...)
To turn it into burritos:
4 Large Burrito sized flour tortillas
any accompaniment you like with Mexican food
Sometimes I add seasoned shredded pork or chicken. I've also cubed up and sauteed some zucchini and seasoned it with chili powder, garlic salt and cumin and added it for vegetarian burritos. It works nicely and gives it a little more body than just the beans and rice. Grilled or caramelized onions are good in it too. As a standard, I'll usually have guacamole, sour cream, and cheese inside the burrito with the bean and rice mixture. It's so delicious.
Easy Black Bean Salsa
Black Bean Salsa1 can black beans, drained and rinsed (get a good brand so they're soft right out of the can)
2-3 roma tomatoes (or 1 larger tomato), seeded and diced
1/4 small red onion, finely diced
1-2 avocados, diced
handful cilantro, washed and coarsely chopped
1 lime's worth of juice
a splash of white vinegar (trust me, it works nicely with the lime)
1-2 cloves garlic
celery salt (use it if you have it! It REALLY helps bring all the flavors together), cumin, and garlic salt to taste
Mix all together and eat with chips or on top of tilapia or any other way you like your black bean salsa! Yuuummm...
--------------------
Now, just so you know, we've made a lot of pico de gallo and fresh salsa and we've found that the addition of vinegar and celery salt take it to a whole new level of deliciousness. I don't know why, but they just make it better. I think it really helped for this one too, since Matt usually doesn't love black bean salsa and he said after tasting this, "This is some GREAT salsa." His only comment was that it could have used more avocado. I only had one in there, so we'll try 2 next time.
Tuesday, June 3, 2008
Something like "Cafe Rio" Salad
I've seen this recipe all over, so I'm not citing my source. Also, I've changed it up a bit to my own liking. The rice/water measurements on all of the recipes I saw were way off. You should have twice as much liquid as rice. Most recipes I saw had 1:1 ratio!! Not right at all.
I've made this 3-4 times now and it fulfills my Cafe Rio cravings. The chicken is not exact, but it's good. The rice here, in my opinion, is a little better. The dressing was right on.
The Chicken (for 2-4 people):
Ingredients
1/3 small bottle Zesty Italian Dressing (I don't measure-I just cover the chicken)
1 tps. chili powder
1 tsp. cumin
1-2 minced garlic clove
2-3 chicken breasts
Directions
For optimal taste: marinate the chicken for a couple of hours. Grill on a charcoal grill with some soaked hickory wood chips for added flavor. Chop and serve with salad.
For shredded/easy cooking: Combine all sauce ingredients and pour over chicken in the crock pot. Cook for 5-8 hours on low, shred, and let sit in sauce until ready to eat.
The Rice (for 4-6 people so I generally cut this in half for us):
aprrox 2-2 1/2 C. water + 2-2 1/2 tsp bullion (or that much chicken broth)
2 cloves garlic, pressed
1/4 bunch cilantro
1/2 can green chilies
1/4 med. onion
1 1/2 C. rice
1/2 tsp salt
Directions
Puree cilantro, onions, and green chilies together in food processor or blender to a liquid state. Scrape it into a large measuring cup (with measurements on the side). Add enough broth to make 3 cups liquid total. Pour into a medium saucepan and heat liquid to a boil, add rice and salt, turn down the heat to a simmer (on our electric range I turn it to 1 or 2). Cook covered approx. 25-30 min. or until all liquid absorbed and it's not crunchy. If the liquid is absorbed and it's crunchy still, add a little more water and cover again (try not to stir it too much at this point) for a few more minutes so it doesn't burn. After it's done, it's better if you let it sit covered for about 10- 20 min.
*I've made this a couple times and tonight I forgot to add my "Better than Bullion" to the water since I was rushing about. It was NOT as good without it.*
The Creamy Tomatillo Dressing (makes a little over a cup of dressing)
1/2 packet buttermilk ranch powder
1/4 C sour cream
1/4 C milk
1/2 C mayo
1 small tomatillo (green tomato with husk. Take off the husk and wash before use.)
1/4 bunch cilantro (nice big handful)
1 clove garlic, pressed
Juice of 1/2 lime
1/2 jalapeño, seeded (optional)
Blend all ingredients in a food processor or blender until well combined. Let sit in the refrigerator a little while to set up.
*I've tried this a couple ways, and this is by far the closest I've gotten to Cafe Rio's dressing. The sour cream made a HUGE difference in consistency and taste. I use full fat, so I don't know if reduced fat or fat free works. Matt actually said it tasted almost exactly like it, so that's saying something!!*
The Beans (4-6 people)
1-2 can black or pinto beans, drained. (we use 1 can for the 2 of us and have a little left over)
1-2 cloves garlic, pressed
pinto bean seasoning (if available) or season with cumin, chilli powder, liquid smoke, onion powder or minced onion, salt etc. to taste
Put beans in a sauce pan and add about 1/2-1 can new water to it. Put in cloves of garlic and shake the pinto bean seasoning in it. You can add a little (couple drops) liquid smoke if you so desire. Let it simmer on med-low covered for 15 min-1/2 hour, depending on how tough they are out of the can. Taste it and add salt or more seasoning to your liking.
The Guacamole (2-3 people)
1 Avocado smashed
very finely chopped onion (less than 1/4 of a small one)
lime juice to taste
1 garlic clove pressed
jalapeño salt to taste (or regular salt. the jalapeño salt just adds a nice kick.)
a little chopped cilantro if you want
a little cumin if you want
a little red pepper if you want
Mix all together.
(or you could just do smashed avocado mixed with store bought pico or salsa if you're short on time.)
Flour Tortillas-makes 8 large tortillas
Ingredients:
2 C. all-purpose flour
1 tsp baking powder
1 tsp kosher salt (I'm sure regular salt works fine, but I always cook with kosher)
1/4 C vegetable shortening
3/4 C warm milk
Directions:
**I have stacked them in between pieces of wax paper and put them in a ziploc in the fridge for a couple hours. It worked just fine after sitting a couple hours, but the next day the final product was a little brittle and not quite chewy.
The Salad: You need a lot of Romaine
Use a pie pan and place a warmed burrito sized tortilla on the bottom. Layer the rice and beans and chicken. Cover with a good amount of chopped crisp ROMAINE lettuce. Add a little cilantro. Put on dressing and guac. to your liking. Squirt lime on top. You can crumble fresh cotija cheese (fresh mexican cheese) on top if you like.
A great topper:
Slice up some corn tortillas and pan or deep fry them till crisp. Salt them. Put them on top. Sometimes we opt out of the bottom tortillas as long as we have some of these.
Enjoy.
I've made this 3-4 times now and it fulfills my Cafe Rio cravings. The chicken is not exact, but it's good. The rice here, in my opinion, is a little better. The dressing was right on.
The Chicken (for 2-4 people):
Ingredients
1/3 small bottle Zesty Italian Dressing (I don't measure-I just cover the chicken)
1 tps. chili powder
1 tsp. cumin
1-2 minced garlic clove
2-3 chicken breasts
Directions
For optimal taste: marinate the chicken for a couple of hours. Grill on a charcoal grill with some soaked hickory wood chips for added flavor. Chop and serve with salad.
For shredded/easy cooking: Combine all sauce ingredients and pour over chicken in the crock pot. Cook for 5-8 hours on low, shred, and let sit in sauce until ready to eat.
The Rice (for 4-6 people so I generally cut this in half for us):
aprrox 2-2 1/2 C. water + 2-2 1/2 tsp bullion (or that much chicken broth)
2 cloves garlic, pressed
1/4 bunch cilantro
1/2 can green chilies
1/4 med. onion
1 1/2 C. rice
1/2 tsp salt
Directions
Puree cilantro, onions, and green chilies together in food processor or blender to a liquid state. Scrape it into a large measuring cup (with measurements on the side). Add enough broth to make 3 cups liquid total. Pour into a medium saucepan and heat liquid to a boil, add rice and salt, turn down the heat to a simmer (on our electric range I turn it to 1 or 2). Cook covered approx. 25-30 min. or until all liquid absorbed and it's not crunchy. If the liquid is absorbed and it's crunchy still, add a little more water and cover again (try not to stir it too much at this point) for a few more minutes so it doesn't burn. After it's done, it's better if you let it sit covered for about 10- 20 min.
*I've made this a couple times and tonight I forgot to add my "Better than Bullion" to the water since I was rushing about. It was NOT as good without it.*
The Creamy Tomatillo Dressing (makes a little over a cup of dressing)
1/2 packet buttermilk ranch powder
1/4 C sour cream
1/4 C milk
1/2 C mayo
1 small tomatillo (green tomato with husk. Take off the husk and wash before use.)
1/4 bunch cilantro (nice big handful)
1 clove garlic, pressed
Juice of 1/2 lime
1/2 jalapeño, seeded (optional)
Blend all ingredients in a food processor or blender until well combined. Let sit in the refrigerator a little while to set up.
*I've tried this a couple ways, and this is by far the closest I've gotten to Cafe Rio's dressing. The sour cream made a HUGE difference in consistency and taste. I use full fat, so I don't know if reduced fat or fat free works. Matt actually said it tasted almost exactly like it, so that's saying something!!*
The Beans (4-6 people)
1-2 can black or pinto beans, drained. (we use 1 can for the 2 of us and have a little left over)
1-2 cloves garlic, pressed
pinto bean seasoning (if available) or season with cumin, chilli powder, liquid smoke, onion powder or minced onion, salt etc. to taste
Put beans in a sauce pan and add about 1/2-1 can new water to it. Put in cloves of garlic and shake the pinto bean seasoning in it. You can add a little (couple drops) liquid smoke if you so desire. Let it simmer on med-low covered for 15 min-1/2 hour, depending on how tough they are out of the can. Taste it and add salt or more seasoning to your liking.
The Guacamole (2-3 people)
1 Avocado smashed
very finely chopped onion (less than 1/4 of a small one)
lime juice to taste
1 garlic clove pressed
jalapeño salt to taste (or regular salt. the jalapeño salt just adds a nice kick.)
a little chopped cilantro if you want
a little cumin if you want
a little red pepper if you want
Mix all together.
(or you could just do smashed avocado mixed with store bought pico or salsa if you're short on time.)
Flour Tortillas-makes 8 large tortillas
Ingredients:
2 C. all-purpose flour
1 tsp baking powder
1 tsp kosher salt (I'm sure regular salt works fine, but I always cook with kosher)
1/4 C vegetable shortening
3/4 C warm milk
Directions:
- Mix together first 4 ingredients, cutting in the shortening with a pastry cutter or two knives or forks.
- Add the warm milk a little at a time until completely incorporated.
- Flour a workspace and dump out dough. It'll probably be a little sticky, so flour your hands and have a little extra flour on the side. Hand kneed the dough for about 5 min.
- Put in a bowl and cover with a damp cloth. Let it sit for about 15-20 min. If it's too tough or rubbery, let it sit a few more min.
- After 20 min. cut the dough into 8 equal parts. Roll these pieces into balls.* Flatten into a disk and roll into tortillas. It's okay if they're not quite as large as you want them. Cover and let sit another 5-10 min.**
- Warm up a cast iron skillet (or a non-stick pan, but honestly, they cook better on cast iron) Keep it dry-don't add oil or anything. Once the pan is nice and hot, slap your tortillas on about 30 seconds on each side (more or less depending on how hot your pan really is). If your pan is hot enough, they'll start to puff up and get big bubbles. Keep the cooked ones warm under a clean kitchen towel until you're ready to eat. them
**I have stacked them in between pieces of wax paper and put them in a ziploc in the fridge for a couple hours. It worked just fine after sitting a couple hours, but the next day the final product was a little brittle and not quite chewy.
The Salad: You need a lot of Romaine
Use a pie pan and place a warmed burrito sized tortilla on the bottom. Layer the rice and beans and chicken. Cover with a good amount of chopped crisp ROMAINE lettuce. Add a little cilantro. Put on dressing and guac. to your liking. Squirt lime on top. You can crumble fresh cotija cheese (fresh mexican cheese) on top if you like.
A great topper:
Slice up some corn tortillas and pan or deep fry them till crisp. Salt them. Put them on top. Sometimes we opt out of the bottom tortillas as long as we have some of these.
Enjoy.
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