All posts by BudgetEpicurean

Casseroles, Crock pot, Healthy, Informative, Main Dishes, Side dishes

Rice is Nice: 15 Recipes for Rice

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According to Wikipedia (which we all know is the single most accurate and respected source of information in this era) “Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago[4] in the Pearl River valley region of China.[5] ” So rice has been around, domesticated by people, for at LEAST 8000 years! Rice was spread to Europe through West Asia, then to the Americas by European colonization.

Today, rice is the most important grain in regards to human nutrition, beating out both wheat and corn, as it supplies nearly 1/5 the calorie intake worldwide. One-fifth of all calories eaten anywhere in the world comes from rice. Wow.

And I can certainly see why. Rice is delicious as a side dish and endlessly versatile. It is able to grow in many different climates, in large amounts. Literally any vegetable cooked up and mixed with rice is great, it complements all meats, and you can pour nearly any sauce over it with great results.

It’s awesome in soup, burritos, as a side or main dish, sushi, dessert (rice pudding anyone?), heck on its own with some soy sauce as a snack. Rice can also be ground into flour and used in bread, baking, or as a thickener. Rice paper, noodles, and wrappers are staples in Asian cuisines as well.

Ways to prepare rice

To cook rice, it is typically boiled or steamed to cause it to absorb water. This can be done rapidly in a large amount of water which is then drained off, or more slowly in an amount of water similar to the amount of rice. Once cooked, the rice can be further processed by frying in oil to make fried rice.

Soaking rice before cooking may improve cooked texture, decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness.

Electric rice cookers are also very popular in Asian countries and increasingly so in the US. This is one of my favorite ways to make rice; you simply add 2x the amount of water (ex: 1 cup rice + 2 cups water) and flip the switch. You can do whatever else you need to do, and 40 minutes later your rice is ready!

Rice Cooker

White vs. Brown rice

Rice grains with the chaff removed is what we know as brown rice, and it has the bran and germ still attached. When you remove the germ, you get white rice. If you remove every layer, you have “Musenmai”, a Japanese style of rice, ready to boil.

According to the USA Rice Federation, rice contains no trans fats or saturated fats, no sodium or cholesterol. It is also a staple for those with celiac disease because of the lack of gluten. In 2004 the U.N. declared the International Year of Rice, in an effort to promote awareness of how important a crop rice is and its role in alleviating poverty and malnutrition worldwide.

Vitamin A deficiency is a very real health concern in nations which get the majority of their calories from rice. Research into how to make rice more nutritious led to “Golden Rice“. This rice is genetically engineered to contain the precursor for Vitamin A, beta-carotene. The beta-carotene turns the rice yellowish gold, hence the name.

I recently had a friend tell me that she wished she knew more things to make with rice, because she knows rice is delicious and good for you. So this post is inspired by her, to inspire all you home cooks out there with some Jasmine, wild, or brown rice, and confusion as to what to do with it tonight.

 

SIDE DISHES

Rice is an excellent side dish, and I’m sure you know many more possibilities than this list, but here are some rice sides ideas.

cream of mushroom soup over rice

1. Cream of Mushroom rice: Boil a batch of rice. For extra oomph, use half milk when preparing the rice. Open a can of cream of mushroom soup, and pour over, mix into rice, season with salt & pepper, and serve.

2. Mexican Rice: Prepare 1-2 cups rice, mixing in 1 can diced tomatoes with green chilies in place of 1 cup water. Add 1/2 cup corn, and/or 1/2 cup black beans. Serve.

3. Burritos: Rice is a perfect addition to most Mexican dishes. Take a tortilla, fill it with meat (if you want), beans of any kind, cooked veggies, and warm fresh rice. Wrap up and scarf down.

4. Risotto: In a pan, melt 4 tbsp butter. Add 1 cup raw rice, and 1/4 cup chicken broth. Heat to medium, just a simmer, and stir. As stock evaporates, continue adding more in 1/4 cup increments, until you add 1 1/2 cups. After 30-40 minutes, the rice will be soft and risotto-like. Add vegetables while cooking if desired. You can also use cream.

5. Cilantro-Lime Rice: Prepare 1-2 cups rice. When fully cooked, add in 2 tbsp sea salt, 1/4 cup lime juice, and 3 tbsp chopped cilantro. Mix well and serve.

cilantro lime rice

Or, whip up a batch of plain white rice as a base for:

MAIN DISHES

Rice can be included with other items to make a hearty, nutrient-dense main dish. Here are some ideas.

6. Chicken & Rice Soup: in a large pot, combine a few pounds of chicken (bone-in is best for the flavor), a cup or two of diced veggies, a can of beans, and a cup of rice with just enough water to cover with an inch or two. Simmer 30-60 minutes and enjoy.

7. Fried rice: Fried rice is super simple, and you can make it into anything. Add veggies & an egg for a vegetarian version, or mix in some chicken, pork, or steak strips.

8. Red Beans & Rice: Cook up a batch of white rice, add Cajun seasonings and sausage if you like, and one can of red beans. Frugal, filling, and delicious.

9. Bean & rice burgers: In a large bowl, combine 1 cup cooked rice (any kind) with 1 can of beans (any kind) and mash together. Add 2-3 tbsp oil, and flour until it sticks together. Shape into patties and cook in an oiled frying pan on both sides.

10. Broccoli cheddar rice: In a slow cooker or pot, combine 1 cup rice, 1 cup milk, 1 cup shredded cheddar cheese, and 1 cup frozen broccoli. Simmer 30-50 minutes, mix well and enjoy. You can add cooked shredded chicken for a meat eater one pot meal.

slow cooker broccoli cheddar rice


11. Porcupine meatballs: a Slovak classic; mix 1 pound ground beef, 1 cup cooked rice, 1 can tomato sauce, and spices (garlic salt, Mrs. Dash, black pepper…) in a bowl. Shape into meatballs, and cook on a cookie pan at 350 for 30-45 minutes. Serve with extra tomato sauce and mashed potatoes.

12. Stuffed peppers: (or zucchini, mushrooms, cabbage rolls,  grape leaves…) for this recipe, you take the above recipe for porcupine meatballs, and stuff it into a vegetable. Wrap it in cooked cabbage leaves, pile it onto portobellos, or stuff hollow bell peppers. Bake at 350 for 30-50 minutes, until the outer veggie is tender.

13. Chicken & Rice casserole: the absolute easiest way is to take 2 boneless skinless chicken breasts, dice into chunks, and put into a 8×8 oven-safe pan. Mix in 1 cup uncooked rice, 1 cup milk or chicken stock, and 1 cup diced vegetables. Cover with foil and bake at 350 for 1 hour, uncover and sprinkle with cheese and bake another 5 minutes until crisp.

14. Sushi: as my salmon nigiri post shows, even an unskilled cook can manage an attempt at sushi. Prepare the white rice with vinegar and spices, and cover with fish of your choice. Seaweed optional.

cooked white rice and salmon for nigiri

DESSERT

15. Rice pudding: a classic dessert with endless variations, you can make this stove-top or in the oven. The basics are: simmer rice in milk 30-60 minutes, stirring regularly. Add cinnamon, sugar, any other sweeteners or flavorings (like almond extract, vanilla, maple syrup) and possibly eggs, chill and serve sprinkled with cinnamon.

 

And there you have it, one of the most versatile grains in the known world, with over 15 ideas of how to cook with it tonight. If you have unique ideas not mentioned here, please feel free to share!

 

Healthy, Snacks, Vegetarian

Smart snacking: Peanut Butter & Nutella Rice Cake

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When you get a snack attack, sometimes you just gotta satisfy it. Sometimes you crave sweet, sometimes salty, sometimes crunchy. What happens when you want all three but don’t want to break the calorie bank?

You combine a classic “boring” dieter snack (rice cakes) with a wonderful and delicious thing (Nutella) and a tasty-but-also-good-for-you something (peanut butter). Genius.

Ingredients:

  • 2 large rice cakes (any flavor, I used cinnamon apple here)
  • 1 tbsp Nutella or other chocolate spread
  • 1 tbsp peanut butter
Step 1: Spread peanut butter on one rice cake. Spread Nutella on the other.
Step 2: Mash the two cakes together to make a delightful, guilt-free sandwich snack.
Enjoy!

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Dips and Sauces

Sweetly Simple Barbeque Sauce

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One of my favorite things about football season is the food. Delicious, greasy bar food with the occasional bit of healthy thrown in to pretend (I’m looking at you, those two celery sticks that come with five sides of ranch and bleu cheese and two dozen hot wings).

But not all of it is unhealthy, and one really great option to make healthier without much extra work is BBQ pulled pork. I’ve already written about how much I love crock pots and how to make pulled pork in one.

But you can take it one step further by making your own BBQ sauce. This lets you control how much sugar goes into it, along with everything else. This sauce can of course be used for anything which could use some sweet/spicy/smoky flavor. Feel free to mix it up to your own tastes, adding extra chiles or less sugar, whatever.

Ingredients:
1 cup ketchup
1 small can tomato sauce
1/4 cup apple cider vinegar
1 cup apple juice
3 tbsp lemon juice
1/4 cup honey
1/2 cup brown sugar
3 tbsp chili powder
1 tbsp garlic
1 tbsp sriracha/hot sauce
1 tbsp mustard
2 tbsp Worchestershire

Step 1: Simply combine all ingredients in a small bowl and whisk together.
Step 2: Pour over/brush onto your grilled meat of choice.
You can use it as a dipping sauce, condiment, marinade…
If it’s too thin, add some flour or cornstarch to thicken it up. If it’s too thick, add some extra tomato sauce or vinegar to thin it out. The longer you let it mix, the more the flavors will meld. Store in the refrigerator up to a week.
Beverage

Tropical Sunrise Shots

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Summer is a great time for tropical drinks. Vodka is wonderful and orange juice is good for you, so make a Tropical Sunrise shot! You can also use tequila for a Tequila Sunrise. Perfect for beach parties or patio sitting, it gets you in the summer mood.

Ingredients:

  • 1 oz tequila
  • 1 oz orange juice
  • Splash grenadine or cherry juice
Step 1: Pour cold orange juice into a shot glass. Then carefully pour vodka on, if slow enough they won’t mix and will create two layers. I used raspberry vodka because that’s what I had and it adds another fruity flavor.
Step 2: Slowly pour in a dash of cherry juice, which should sink to the bottom. It makes a layered, colorful shot that’s delicious and pretty!

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Please enjoy responsibly.

Informative, Review

Honey, you’re so sweet

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“Honey honey, how you thrill me, ah-hah, honey honey”… ABBA had it right. Honey is thrilling, and delicious. Produced by the humble honey bee, it is an ancient sweetener and medicine.

How is honey made?

Honey begins as flower nectar. The flowers make a sweet, sugary liquid for the purpose of attracting insects, like the honeybee, to them. In this symbiotic relationship, the bee gets a treat and the flower gets its pollen spread. The pollen sticks to the bee’s furry body, and it can carry the pollen miles away to fertilize another flower.

The worker bees bring the nectar back to the hive, where they store it in the honey combs. The sugars are naturally broken down, and evaporation turns the liquid into the thick, gold goodness we know as honey. Humans have found ways to harvest excess honey while not harming the bees and leaving more than enough for the hive. Good news for us all!

Watch this clip from How It’s Made, in less than 5 minutes, explain how honey is made, harvested, and bottled in our modern world. You could also check out Ford’s Honey Farm, or the National
Honey Board website for more info.

What can you do with honey?

Honey is a versatile thing. Honey is a great, natural sweetener. Thus, you can use it to replace sugar or other sweeteners in many things. It can be used as a sweetener in beverages and baked goods, such as a sweetener and binding agent in granola bars, or mixed with balsamic vinegar and drizzled over strawberries.

A teaspoon of honey in warm milk will help rid you of insomnia, at least I believe so. A tablespoon (or four) of honey makes a warm cup of tea positively sing. Honey can be used in cooking as part of a tropical marinade, in a dressing for coleslaw, or as a snack like putting honey on a sweet potato.

I got my awesome honey from Bjorn’s Colorado Honey at the Cherry Creek Farmer’s Market which I recently reviewed. You can find them in Boulder, CO at 845 Mohawk Dr. or many Colorado farmer’s markets. The woman running the stand was very kind, and passionate about bees and the good they do in the world.

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Her company not only sells local raw honey, but also makes many beeswax products and proplis based cosmetics. What is propolis? you may ask.

According to Wikipedia, propolis is a resinous mixture bees collect and use to seal small gaps in their hive. Larger gaps are usually sealed with wax. Beeswax is used in many cosmetic products, but propolis largely has gone to waste. Until now.

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I tried a sample of this hand cream, and it truly is wonderful. It instantly makes your skin feel smooth and supple, and smells clean without any perfumy fragrance.

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The honey itself was only $10 for a 16 oz jar. To order some yourself, email pontus. jacobson @ gmail. com. The viscous liquid gold is wonderful on just about anything; particularly drizzled over yogurt, granola, and fresh seasonal fruit.

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Honey nutritional facts

Honey is more than just sugar. Per 1 tbsp, it has about 60 calories, zero fat and cholesterol, 17 g of carbs (16 of which are sugar), but also has trace vitamins and minerals, as well as antibacterial properties which may help the healing process for cuts or bites.

Honey also has beauty benefits. The Huffington Post lists 9 “sweet” ways you can use honey in your beauty routine for frugal fixes, from dry hair to chapped lips.

It is a popular belief that honey can help cure seasonal allergies. The logic behind this claim is that bees use nectar and collect pollen from the flowers which are blooming in your area. Thus the honey will contain small amounts of this pollen. When you eat local honey, your immune system recognizes these foreign particles and fights them. Then when you encounter them again in nature, you should be fortified with pre-made anti-allergens.

The problem is, that is false. Simply eating small amounts of local honey cannot cure allergies. Reasons include the fact that bees carry back many types of pollen and contaminants, so you cannot have honey made from say only ragweed pollen. Also allergies are typically caused by allergens blowing in the wind, not the kind the bees collect on their bodies. This just means honey belongs in your kitchen, not your medicine cabinet.

For official information, visit the Mayo Clinic website, WebMD.com, or How Stuff Works: Health page.

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 What is your favorite way to use honey?

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Dips and Sauces, Fish, Healthy

Lemon Pollock with Olive Tapenade

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Fish is healthy and delicious, especially white fish like Alaskan pollock, but it can be bland or boring. Some think this is a negative, but I see it as a huge perk. Fish is the perfect neutral, like a flattering beige sweater or couch. You can dress it up however you like, and it goes well with all types of spices, cooking styles, toppings, and side dishes.

Tapenade is a classical Provençal French dip slash topping. It has also been growing in popularity in other areas of the world, like Greece and the US. The base ingredient is olives. The rest of the ingredients vary by location and chef. Typically, capers, olive oil, garlic, and anchovy fillets are also involved. But there are plenty of variations in which you don’t need anchovy, or no olive oil. (I had sardines, not anchovy, so I used that instead. And it turned out fine.)

Ever since I bought a jar of pimiento and a jar of kalamata olives, I’ve been wanting to make olive tapenade. I finally put it on my meal plan, and made it with some white fish fillets. It was indeed everything I ever dreamed it would be!

It is an amazing topping for fish, but I imagine there are so many other possible uses. Spread on crusty bread slices, a condiment for a sandwich, in pasta like pesto, a dip for crudites, a stuffing for poultry, or as a salad dressing. The possibilities are endless! And it keeps for some time in the fridge, as long as you pour a thin layer of olive oil on top to preserve it. So make a big batch.

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Photo from Joyful Abode

Ingredients:

  • 3 white fish fillets
  • 1/4 cup lemon juice
  • 4 tbsp fish sauce
  • Salt + pepper
  • 1 cup rice
  • 1 can diced tomatoes

Olive Tapenade

  • 2-4 tbsp olive oil
  • 1/2 cup olives, pits removed
  • 3 garlic cloves
  • 1 anchovy or sardine fillet
  • 4 tbsp lemon juice

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Step 1: In a frying pan, place the three fish fillets and cover with lemon juice & fish sauce. Cover with a lid and let cook for 5-7 minutes, then flip. When fish is fully white and flakes easily with a fork, it is ready. Season as desired.

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Step 2: While fish cooks, place olives in a blender or food processor. Meanwhile, boil the rice in 1 cup water and 1 can of diced tomatoes, not drained for 20-25 minutes, until fully cooked.

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Step 3: Blend the olives. Add the garlic, sardine, lemon juice, and a few tbsp olive oil. Blend, adding extra juice or oil as needed to make it smooth.

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Step 4: Place a scoop of rice on a plate, add a fish fillet and a smear of the tapenade topping.

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I got a little creative with the plating. Which do you think looks best?

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The fish is tart and moist yet firm, and is a perfect canvas for the olive masterpiece. The level of saltiness will depend on which type of olive(s) you use, I had a combination of green pimiento and kalamata. You can omit the sardine or anchovy fillet if you don’t have it or don’t like it, but I think it adds an extra layer of “seafood” taste, and since they were packed in tomato paste they also added a subtle tomato flavor.

This is a great, healthy alternative to something like mayonnaise or hummus, with lower fat and carb content yet a huge hit of flavors. Take a walk on the Mediterranean side and try some tapenade today.

 

Snacks, Vegan, Vegetarian

Less than 5: Honey Sweet Potato Snack

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Happy almost 4th of July! Whether you are having a small family get-together, a backyard BBQ, or going out to a picnic-and-fireworks party, enjoy our independence from the Crown and be safe! I’m sure there are overwhelming amounts of recipes involving burgers, apple pie, and anything red white or blue flooding the internet. So I went another way: to highlight a simple, humble veggie that I think doesn’t get enough attention.

Little bright orange jewels, so good for your health, sweet potatoes are more than a Thanksgiving side dish. Any time of the year, they can add nutrients and fiber to your diet and become an easy side dish or snack, even a main dish or dessert.

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Sweet potatoes are one of nature’s best sources of beta-carotene, the provitamin-A carotenoid. And an adequate supply of Vitamin A ensures  proper growth and development, immune system function, and healthy eyesight. Vitamin A deficiency is estimated to affect roughly 1/3 of children under the age of 5 worldwide, leading to developmental problems, eyesight deficiencies, and blindness. However Vitamin A is fat-soluble, not water-soluble, which makes it harder for your body to get rid of excess, leading to the possibility of toxicity if over-supplemented. Always ask a doctor or physician before starting a supplement regimen.

Not all sweet potatoes are orange, they can also be purple due to anthocyanin pigments. These molecules have important antioxidant properties and anti-inflammatory properties. World’s Healthiest Foods states: “Particularly when passing through our digestive tract, they may be able to lower the potential health risk posed by heavy metals and oxygen radicals.”

They also clear up the common confusion: sweet potato vs. yam. They can be very similar in terms of size, shapes, and skin colors, though they both come in a variety of flesh colors. Turns out, sweet potatoes are FAR more common in the US than are yams, so at a store it is pretty safe to assume you are buying a sweet potato, even if a sign says “yams”.

Anywho, sweet potatoes were on sale, and I wanted to incorporate more into my diet, so I bought a few. Luckily they keep for a long time so I could figure out what to do with it. Turns out, these can be the simplest snack ever. Simply take one to work with you, and whenever you need a tide-me-over between lunch and quittin time, or breakfast and end-of-board-meeting, pop it in the microwave, top as you please, and you have a filling, healthy snack. This is a sweet treat, though you could go savory instead with, say, goat cheese.

Ingredients:

  • 1 small-med sweet potato
  • 2 tbsp honey
  • -or- 1 tbsp sugar + 1 tsp cinnamon

So simple, just stab the potato a few times with a fork to let steam escape. Microwave the potato for 8-10 minutes, until soft. Break it open, drizzle on some honey, and enjoy! With about 100 calories per cup, this is a super healthy choice all around.

Try using sweet potatoes anywhere you would use regular potatoes for extra fiber and vitamins. Make sweet potato chips, roast chunks in the oven as a side dish, boil and mash them with some brown sugar and butter (just be careful of amounts, it’s easy to overwhelm the health benefits with sugar and fat!), throw some into soups, stews, and curries. See how you can creatively add some sweet potatoes into your 4th of July festivities!

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Review

Winery Review: Balistreri Vineyards

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Long known for its microbreweries and beer, Colorado is gaining traction in the winery business. Many small, local wineries have been sprouting up all over the Front Range and growing in popularity. From the Manitou Springs Wine Festival to the Denver Urban Wine Fest and  Denver International Wine Festival, to the Colorado Mountain Winefest in September, the Colorado appreciation for fermented fruit is gaining momentum.

red sangria

“The Colorado Association for Viticulture and Enology (CAVE) is a member-based association that exists to encourage and support enology and viticulture in Colorado.” If you’re interested in viticulture, especially in the state of Colorado, check out their extensive website.

One local winery that has been a huge success since it’s opening in 2011 is Balistreri Vineyards, located at  1946 E. 66th Avenue. A local family business, they have been awarded medal after medal in local, national, and international wine competitions. Originally farmers, then owners of a large greenhouse, the family realized the cut flower and potted plant industry near home was taking a turn for the worse. They decided to tear down the dozens of greenhouses and build a little wooden building to house the beginnings of their winery.

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This is the back of the winery in the winter. A large yard space is surrounded by a terraced walkway which is wrapped in lights in the winter and greenery in the summer. There is a raised stage on which bands could perform, or a couple could say their wedding vows.

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Inside the remodeled and expanded building, there is a giant hall to hold a few hundred guests, a fully functional kitchen, and a beautiful picture-perfect staircase leading up to the bride’s and grooms chambers. It is a perfect set-up for a wedding, and so picturesque to boot.

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This is just a sampling of the many award-winning wines Balistreri has produced. They specialize in bold, fruit-forward reds and dry, refreshing whites. If you go in the tasting room you can sample their entire line-up of wines. “The Winery is open for Wine Tasting, Winery Tours & Lunch seven days a week from 11:00am-5:00pm.”

The tours are fascinating and informative. All wine-making and aging is done in house. The basement is filled floor to ceiling with giant oak barrels, housing future Balistreri wines.

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These barrels are majority American oak, with a few specialty barrels from time to time for seasonal and special wines. For example, two barrels that previously housed whiskey hold future port at the moment, to give unique flavors and aromas to the finished products.

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They also hand-fill and cork all their wine bottles here, with huge ancient metal machines.

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And the final, finishing touch: a swirl of wax to seal the top of the bottle. Keeps it fresh, and classy.

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Demonstrating how to wax the bottle.

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After your tour and/or tasting, if you’re feeling hungry or too buzzed to drive home yet, they have a wonderful lunch menu with everything from small tastes and cheese trays to full meals of salads, sandwiches, and pastas.

IMG_9435 These are the bacon-wrapped dates stuffed with almonds. They were sweet and a little bit salty, absolutely delicious. Every plate is served with fresh ciabatta and dipping oil.

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This is the roasted pear salad with dried fruits, goat cheese, candied nuts, and balsamic vinaigrette. The bed of arugula provided the perfect bite to the sweet fruit and balsamic, and I’m a sucker for anything with goat cheese.

The service is quick, and they are very attentive. Water glasses are kept refilled, and you can of course have a glass of any of their wines with lunch. Oh, and if you go on the tour after the tasting, they will pour you a glass of your favorite to take with you!

The location is fabulous, with the exception of the overall location. They family farm was in the same place for decades, but around it has sprung up the industrial heart of commerce city. Thus, the picturesque porch and trellises surround a lovely sitting area, right next to which drive giant semi trucks and various construction vehicles. The business next door rents cranes, whose long metal bodies you see peeking over the winery’s back fence.

I have not attended any special events, but I know they have many. A wine and dinner with a projected romance movie, live music, and harvest festivals are only a few of the yearly offerings. Check their website often for updates.

They also have a wine club, which offers two levels of membership, access to new releases and special edition wines, and great discounts. Especially if you live in the area you should consider it, as you get even more discounts for picking up your wines rather than shipping them.

 

Overall, I would rate Balistreri Winery as:

  • Taste: 8
  • Atmosphere: 8
  • Value: 6

As a reminder, for reviews the evaluations are based on:

  • Taste: 1 (wet toast) – 10 (your taste buds have died and gone to heaven)
  • Atmosphere: 1 (gas station bathroom) – 10 (best you’ve ever experienced)
  • Value: 1 (not worth it) – 10 (super duper deal)

All opinions are those of the Budget Epicurean. Please enjoy responsibly.

 

Side dishes

How To Make Tortillas At Home

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I love tortillas. They are so versatile, and save tons of money, because you can wrap up just about anything in a tortilla and it will taste great! You can use up leftover shredded pork, ground beef, chicken, eggs, and any type of vegetable pretty much.
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The problem is, sometimes tortillas are pretty expensive, and we go through lots of them. I always stock up when they are on sale, but if you just run to the store any given day, you might pay upwards of $3 per pack of ten. That adds up over time, so I sought a way to make my own tortillas for pennies on the dollar. Keep in mind this is my first attempt, I’m sure they get prettier with practice. =)

Ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 1/2 cup butter or vegetable oil or lard
  • 1 cup hot water
  • 2 tsp salt
Step 1: Mix flour, baking powder, & salt in a bowl. Cut in the butter and mix until it resembles coarse crumbs. I used butter here but as above, you can use vegetable oil, Crisco, or lard depending on your preference and pantry. There are many proponents of each type of fat, and I’m not taking sides.
Step 2: Pour in your hot (not boiling) water, and mix until dough comes together. You can always add another tbsp so go easy at first. I think I over-did it just a bit here. Let the dough rest in a warm place for about an hour, covered with a towel.
Step 3: Pinch off a piece of dough about the size of a golf ball. Flour your rolling surface and rolling pin, and roll out the dough into a roughly circular shape. Don’t worry if yours are misshapen, this is one of the many ways homemade tortillas are superior to cookie-cutter factory made tortillas.
Step 4: Heat up a cast iron or non-stick skillet to medium/ medium-high.
Toss your tortilla on there, and let ‘cook’ 1-3 minutes. You want it to not be raw anymore, but you also need to be careful to not burn them. This takes a little practice, so don’t feel bad if a few aren’t perfect. You’ll get it.
Step 5: Flip the tortilla so that both sides can get nicely browned. This one was pretty good for a first go. I think I rolled the dough a little too thick for this batch though. I got 12, and likely could have gotten more like 15.
Balls of dough resting before being rolled out.
My rolling area was quite cramped, so I had to do one or two at a time. That is probably for the best though, you want to keep the raw dough and the cooked tortillas covered so they stay moist and pliable. You don’t want to accidentally make tostadas after all.
Rolling the floured dough into circles.
Rollin, rollin, rollin….
Flipping the tortilla to flour the other side. Don’t want it to stick.
Wow, I actually look like I know what I’m doing! =)
This one got a little too crispy…
Careful how much oil you use in the pan, don’t want to fry them.
Stack your finished tortillas and keep them covered with a towel. I kept mine in the microwave to stay nice and warm and fresh.
These are far superior tasting to any store-bought tortillas. They do take some time and patience to master, but are very worth it in the end. Then use as you would any other tortilla, for breakfast burritos, a PB & banana wrap, lunch wraps, tacos, whatever! They are probably good enough just to eat warm. And I totally did that with a few.
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What do you like to eat with tortillas?
Salads

Steak Salad with Balsamic & Orange Dressing

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Summer is meant for salads. Vegetables are fresh, lettuces are crisp, days are warm. Rather than turn on a hot stove or oven, a salad cools and refreshes. The possibilities for greens are endless, from plain Iceberg to hearty kale to spicy arugula to rainbow chard. On top of your crisp base you can build your masterpiece with any number of toppings.

Since I had recently purchased some steaks on sale, a steak salad seemed only natural. I had also recently procured some “Orange Muscat Champagne Vinegar” from Trader Joe’s, which I had heard is delightful as a dressing. So I decided to test that claim. (Spoiler: they were right.)

Ingredients:

  • 2 thin steaks (1-2 oz)
  • 4 tbsp Balsamic vinegar
  • 4 tbsp Orange vinegar
  • 3 tbsp olive oil
  • 1 cup spinach
  • 1 cup torn Iceberg lettuce
  • 1 roma tomato
  • 1/2 cucumber, sliced
  • Handful of banana pepper slices (optional)
  • Handful of Kalamata olives (optional)

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You can of course use whatever greens you prefer for the base of the salad. Just make sure you have a hearty plate full! Gotta get those vitamins and minerals.

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Step 1: In a frying pan over medium heat, cook the steaks with the balsamic vinegar for about 4 minutes per side, until cooked but not blackened. Don’t over-cook, you don’t want them tough like shoe leather.

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Step 2: Let the drippings in the pan cool, and add to a small bowl. Pour in the Orange vinegar and olive oil, whisk with a fork.

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Step 3: Slice the steak into thin strips. Coat a plate with the salad greens, sprinkle on the toppings, and the hot steak strips.

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Step 4: Whisk dressing once more, pour over the salad.

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And there you have it! A hearty, healthy fresh steak salad. Isn’t it pretty? You know you want one.

You will get a nice tang from the two different vinegars, while the umami of the balsamic and the sweetness from the orange muscat champagne balance each other. Adding the pan drippings creates a depth of meaty flavor. The olive oil provides healthy fat in order to absorb all the delicious nutrients in your salad.

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If you aren’t a salad person, or make extra steak and want a different way to eat the leftovers, try the steak strips in a burrito! The balsamic marinade is a perfect way to complement the meatiness of beef. Wrap it up in a tortilla with some beans, cheese, and sour cream (this is actually sour cream substitute, made from coconut milk! Tons less fat with no taste difference!) and enjoy.

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Mmmmm beef and beans and cheese… For the I’m-not-worried-about-healthy nights. =)

As always, make it your own. Don’t like balsamic? Use apple cider vinegar or Worchestershire instead. Don’t have orange muscat champagne? Try a tbsp or two of honey to sweeten it up. And top however you please. Have a healthy summer!