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 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?
Hurricane Sandy is quickly moving in on the East Coast and I wanted to prepare one hearty meal before the probable loss of power, knowing the outages will likely last a few days.
Being a NJ native this tomato sauce is a favorite and was a no brainer for this chilly day. While pasta is an obvious choice, this is wonderful over roast cauliflower, rice, or with a slice of hearty sourdough. Top with pecorino romano and fresh basil or add a quart of beef stock and some red chard and serve as a soup!
28oz jarred or canned tomato (check to be sure they are BPA free)
1 lb. ground grass fed beef
1/2 sweet red or yellow onion
2 small carrots
2 cloves garlic smashed
3 talespoons butter
In a large pot, brown the beef, breaking it into bite sized pieces. Finely dice the carrots, smash the garlic and remove the outer skins of the onion. Add the carrots to the beef and cook until soft. Drain most of the remaining fat from the beef and add the tomatoes and butter. Submerge the onion half and the garlic in the sauce and simmer for one hour. Remove garlic and onion before serving.