Salt-free From Scratch

When the love of your life has to make diet changes that incorporates very little salt and fat you start really analyzing food labels.  Add to the issue that he’s a type 1 diabetic so carbs are a needed part of this balance and things start to get really tricky.  The carbs of choice are rice and tortillas.  But tortillas without salt are almost impossible to find.  So like a good little foodie nerd I found a couple recipes to try.  Initially they were awful using only flour, canola oil, and water.  After a little searching i found a recipe on Childhood101 that I decided to adapt.  These are perfect!  They bubble just like they’re supposed to and taste great!  Such a fast recipe too!  This will definitely become a regular recipe in our household.

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Homemade Salt-free Flour Tortillas

Makes 16

Ingredients:

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 1 cup warm water

In a mixer, incorporate the dry ingredients.

Add the canola oil and water and mix until the dough forms a ball and pulls away from the sides of the bowl.

On a floured surface, kneed the dough until smooth (about 5 minutes).

Divide into 16 pieces, roll into balls, and slightly flatten before covering with a clean dish towel to rest for 15 minutes.

Once the dough is rested, roll one ball out as thin as possible (I used a Silpat to make rolling the dough easier) before cooking in a dry non-stick skillet on medium heat.  When the dough starts to bubble flip it over and cook for another 15-30 seconds.  Place the fully cooked tortillas in a covered dish so they stay pliable and hot.  Enjoy!

I’m told that these can be frozen but they’re just too good to last so I wouldn’t really know how well that works.

Bubbles mean time to flip!

Bubbles mean time to flip!

Magic Sauce My Way

 

Heaven

Heidi Swanson over at 101 Cookbooks is definitely a woman to follow.  When I found her recipe for what she calls Magic Sauce in my Google Reader I almost couldn’t contain myself.  I had to go straight out to get some fresh herbs to make my own version.

I’ve fried eggs in this, used it instead of butter and milk in mashed potatoes, added it in layers of lasagna, made Italian breaded chicken breasts**, dipped plain old bread in it (OMG!).  This would truly be the one item I would have to make sure I took with me to my deserted island.  It’s seriously that good. 

Heidi uses rosemary in hers and since I’m not exactly a fan of the evergreen scented stuff so I had to pass on that herb.  I planned on making quite a bit so I purchased a large package of basil and oregano but the rest I already had on hand.

  • 1 bottle of EVOO
  • 1 bunch of basil
  • 1 bunch of oregano
  • garlic– as much as you can stand (I’ve got the freeze-dried kind that Penzey’s sells.  Amazing!)
  • red pepper flakes– I cheat and use a packet from the pizza place
  • salt
  • pepper
  • paprika– lots!

As you can see I don’t really measure in this kind of cooking.  🙂 

  1. Warm the EVOO over med-low heat in a skillet
  2. Cut the herbs in thin bits (no need for fancy knife work here).  Or you could be like me and bust out the mortar and pestal.  Work out some stress that way.
  3. Turn off the heat once the oil looks a bit rippley… or when you toss in a piece of herb and it starts to fry you know you’ll need to cool it off a little.  Like I did.  We’re not frying herbs here.  We’re infusing flavor into the oil.
  4. Toss in all of the herbs/spices and stir a bit. 
  5. Once it’s cool I funneled all of it back into the original bottle.

This can be kept in the fridge but will be thick when you use it and really I’ve used this entirely too quickly to worry about it going bad.  From what Heidi says it’s good for about 7-10 days though.  But really… you’ll use it up before then.

**Recipe to come.

Help Me to Help You

I finally got to try out Skype today.  My grandmother and mother tried to get me in on a video conference but apparently Skype doesn’t have the software for Mac just yet.  Oh well.  It was interesting.  I feel bad that much of what these two amazing ladies heard from me was typing.  I’m a multitasker ~online anyway.  I had a tab open for an email I was writing, some school research on a few more tabs, some stuff for the blog, as well as FB of course.  Grandma asked me what I was doing and I explained about the school work.  She asked me “what’s the end result”?  Of course the smarty in me immediately piped up with “an A in the class”.  But really she was asking me what I was working toward in my schooling.  Sadly the answer is Nothing.  I thought I was working toward getting accepted into a nursing program that work would pay for completely.  Until I kept having doubts ultimately resulting in a panic attack every time I tried to work on the application.  Apparently something is telling me that this isn’t the right choice for me, right now at least.

What do I dream about doing with my career?

I always worried for his poor chicken friend.

 

I really love cooking for people.  I’m not crazy enough to think that I would want to go into commercial cooking but personal chef is something that I really want to do.  Dinner parties for 6-60 no problem.  I’ve done parties for 4- 18.  Everyday cooking for a family with picky kids… again, no issue.  I eat and breathe cooking.  Not just the fancy Food TV garbage either… although that really should be considered porn.  If this sounds like something I can do for you (the cooking not the porn part) please talk to me.  I would love to help you.  Fancy or down home… I’m game.

Just Call Me Julia

My super sweet work friend invited me over to her house last weekend to watch the movie Julie and Julia.  I know this has been out for a while but I just haven’t had a chance to see it yet.  First, let me tell you that Meryl Streep is absolutely amazing!  Second, I have never seen a better example of the phone hell that I work in every day.  Missy G can vouch for that as well.

It may be coincidence that I have recently been introduced to the local culinary academy’s classes and last we spoke I had already signed up for the canning class.  As of yesterday I’ve officially gone a bit overboard with signing up for classes.  Here’s the rundown of what I will be learning about.

They call this one Introduction to Knife Skills.  I call it “How to Properly Remove Fingers”.  I’m sure it is going to be very good for me… yeah… me, the woman who drops just about everything.  I really can’t wait for this one.  Several of the girls at work are going to be taking this one with me so I won’t be the only bloody one.

A few weeks ago I went to lunch with my friend Missy and her two adorable boys at T-Rex.  So much fun!  Being the super thrifty foodies that we are we stopped at TJ Maxx and I talked myself into finally buying a pasta machine (that I will get to use this weekend at Button’s Budget Party).  So this Handmade Ravioli and Filled Pastas class will really get put to use.

Now, the one that I am really looking forward to taking.  Lobster Lover’s Feast.  I know I’m strange that I really don’t like lobster… I don’t dislike it either though.  Silly as it is the only real reason I want to take this class is that I remember hearing that when you boil lobsters they make a bit of a scream.  I know it’s sick but I want to know if they really do make a noise.  Sorry, that’s just the way I am. 

I’ll tell you all a secret if you promise not to tell (ok tell all you want).  I would be the happiest person around if I could manage to be a personal cook for a handful of clients.  I would leave government work in a heartbeat if I could make that work.  hint hint.