HOMEMADE FLOUR TORTILLAS

HOMEMADE FLOUR TORTILLAS

2 cups Whole wheat flour 1-1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons vegetable oil or non-hydrogenated lard 3/4 cup lukewarm milk Can Sub regular flour for corn flour for gf In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky. Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out. Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together. Dust a clean pastry board or working surface with flour. One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle. Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way. Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas. Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks. To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.

Megan Mavy's Muffins

These are gluten free(not for celiac, just for people avoiding too much gluten), moist and lower on sugar then most muffin recipes. Megan Mavy posted this creation of hers on FB and I nabbed it up for YOU! I'll be making these this week and get back on how they taste and include photos, based on who the recipe came from I'm sure will be delicious! 

1 cup canned pumpkin
1 cup mashed banana
1/2 cup apple sauce
4 eggs
1 cup melted butter
1 cup sugar
1 cup spelt flour
1 cup gluten free oat flour
1 1/2 cups gluten free oats
1 cup raisins
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
375 degrees for 15-20 minutes. 

I think these are my favorite muffins of all time!

Seed/Nut Bread...a link to My New Roots

My New Roots has so many amazing recipes, check this blog out...you can thank me later. ;-)

This seed/nut bread or as she refers to it The Life Changing Loaf of Bread caught my eye, I recently gave up gluten and need something to sink my teeth into. I have yet to try the recipe, but the pictures here really say a thousand words...most of those being yummy or derivatives thereof.

Her food and photography please me greatly!

Spring recipes...a link to Design Sponge

I'm so excited to try many if not all of the recipes from this Design Sponge post!

YUMMY!  Hope you enjoy...

Egg Roll Casserole

This is far as I can tell is my very own recipe...and is pretty freaking tasty if I do say so myself.

1 pkg egg roll dough
1 pkg super firm tofu
5 slices tempeh bacon
1 carrot grated
1 zucchini grated
1 bell pepper sliced fine
3 green onions sliced
Jasmine or brown rice about 1.5 cups cooked
Braggs
Garlic powder
Siracha

Lightly fry tofu and tempeh, add braggs and a dash of garlic powder.
Sauté veggies and onion together add
a squeeze of Siracha and another dash of garlic powder.
Fry up the egg roll sheets about 10 will be needed.
Layer your pan with the cooked egg roll sheets add all filling, top with the rest of the egg roll sheets.
Cut, serve and enjoy!

Kale Salad

This is tasty and comes together quickly, I use store bought dressing from Ikedas But a homemade variation would work as well.

1 bunch kale
I mandarin canned mandarins could work
A handful of craisins and sesame sticks
Peanut dressing
Slivered almonds
Splash of rice vinegar

Chop kale very fine, cut each mandarin wedge in half add dressing and craisins and let salad rest. When ready to eat
toss in sesame sticks and almonds. I suggest at least 1 hr so kale can soften.

That's it, easy peasy and super healthy, I'm sure there are dressings that are low fat that taste as well.

Crustless Breakfast Quiche

This is so simple to make and super tasty!

6 eggs beaten with a splash of milk
5 hash browns toasted and cut into pieces you could also use fresh potatoes and make a shredded hash brown.
1/2 onion
Large handful spinach
1 cup shredded cheese of choice
1 bunch petite asparagus steamed
1 lg portobello mushroom sliced
Any kind of breakfast meat or bacon tempeh.... So good!
Seasonings: salt, pepper,garlic powder

Beat eggs and milk salt and pepper to taste, set aside
Next sauté onions, add mushrooms and a large dash of garlic powder when almost cooked add spinach.
Toast or broil your hash browns at the same time you steam your asparagus.
If adding meat cook it.
Now it's time to put it all together. Layer your hash brown pieces along the bottom of your pie tin. Next add all veggies and meat, spread evenly. Pour egg mixture over everything and top with shredded cheese.
Bake at 350 degrees for approximately 35 min's or when knife inserted comes out clean. Enjoy!