The good news is, my Christmas shopping is finished. The bad news is, my little one had a stomach bug this week and I am behind on everything else. As mentioned a few posts ago, here is the super simple recipe for crispy tortilla strips to top tortilla soup.*
3 corn tortillas (try homemade)
2 teaspoons olive oil
Slice tortillas into strips 1/4 inch thick and equal in length. Toss with olive and 1/4 teaspoon (or more) sea salt and spread evenly on a parchment lined baking sheet. Bake in a 450 degree oven for about 10 minutes until crisp and slightly browned.
*make these into chips by slicing the tortillas into wedges instead of strips…yum!
I had a batch of cinnamon scented salt dough ready to be made into ornaments, but I wanted to do something differently with decorating them. My plan was to bake them up and let my son color them with marker. Nothing incredible, but he would enjoy it and they would be adorable family gifts. I pulled them out of the oven and feeling how warm they were had a most wonderful idea. I recalled painting with melted crayon in a high school art class and wondered if coloring on the warm ornaments with crayons would produce the same rich, shiny color. It did!
I encourage you to try this if you want a fun and safe way to decorate your tree. Allow the ornaments to cool slightly when you remove them from the oven, so no little hands get burned and then spread crayons and dried ornaments out on a table and happily enjoy an afternoon of crafting.
I know these photos don’t really show how pretty the colors look, but this is a fun and worthwhile project nonetheless!
I had two cups of chicken leftover from the roast chicken I had made earlier in the week and wanted something for dinner that wasn’t starch based. “Soup,” I thought, “Not plain chicken soup, tortilla chicken soup.” I checked the fridge and pantry and the only ingredient really missing was…tortillas. I did have some Masa Flour and knew there weren’t many steps involved, so I decided to go ahead and make them. Since I didn’t have a tortilla press, I used parchment paper and a rolling pin which worked well. My tortillas weren’t pretty, but the flavor was good and after a couple tweaks I was happy.
Corn Tortillas without a Tortilla Press
As I thought, the recipe was pretty straight forward. I found it here and the only tweak I made was sprinkling sea salt over the pressed dough before cooking it, this GREATLY improved the flavor.
2 cups masa flour (lime soaked corn)
1 1/4 cup warm water
Mix masa flour with water to make a firm dough. Allow the dough to rest for at least 15 minutes (up to an hour). Separate dough and roll into 12 balls. One at a time, dampen the outside of the ball of dough and place between two sheets of parchment paper. Use a flat spatula to press the ball flat and than a rolling pin to roll the dough the the desired thickness. Peel the top sheet of parchment off and sprinkle generously with sea salt. Flip the tortilla into a hot pan an cook until dried, about 2 minutes on each side. Repeat.
This will yield 12 soft corn tortillas. Serve them warm with your favorite taco fillings, or you can use them to make crispy tortilla strips! That recipe in the next post!
Do you make roast chicken regularly? I try to make one on a weekly basis and although a quality roast chicken isn’t cheap, I’ve found that by following this “plan” the weekly roast chicken provides the base for two or three meals a week.
Meal 1) Simple roast chicken with lots of veggies and mashed potatoes or crowd pleasing sprouted spelt rolls.
Meal 2) Shred remaining meat to use in chicken and mushroom risotto, white chili, chicken salad or an old-fashioned casserole
Meal 3) Stock! The perfect base for soup: pasta e fagioli, minestrone, vegetable with soaked farro…
Roast Chicken, Stock, Risotto
What do you do with roast chicken?