8.27.2009

What's For Dinner?

I have to admit that I've always been very intimidated by making my own flour tortillas. I thought it was a difficult process requiring lots of special ingredients and spending lots of time in the kitchen. In reality it takes very little effort and only about a half hour. That half hour is mainly allowing the dough to rest to make it not so "elasticy."

I got the recipe off of Homesick Texan's Blog - Her recipe is as follows:

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.Makes eight tortillas.



Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.



After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.) *I recommend using a warm towel, like my flower sack. It really helped the dough along.




After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a (damp, warm) napkin until ready to eat.



Making the fajitas. Chicken, Bell Pepper, and Onions. Yummmm.

Savory, savory, success! Hope you enjoyed my first of many attempts at tortillas. I will also say that the husband and I really like our foods a bit saltier. So if you really like a Taco Cabana type of tortilla I would probably add another 1/2 to full teaspoon of salt to the recipe. I'll have to play with the salt content.









8.16.2009

The Horny Toad


It's no lie. I have quite a fascination with horny toads. I really just love the little lizards! My husband would catch them on the jobsite but never would bring them home for me to love on! I had honestly never seen one alive until today. We were at a BBQ fundraiser for a neighboring fire department and I was helping a big engine truck back into the garage. This little guy jumps out and nearly runs under the tire!! Then runs back to the wall where I pick him up and tell him how naughty he was for running out in front of trucks! Being the size of a quarter, If he would have just looked both ways before... nevermind... So I took him home to photograph and set him free in my front yard where there is a plethora and variety of ants and grasshoppers for him to snack on to his hearts desire. Who knows maybe I can have a colony of horned toads in my front yard one day!