Wheat Tortillas

This is a very simple recipe for wheat tortillas.

In the past, I've made it with whole wheat flour and have added in flax & wheat germ. When making it that way, you may want to make enchiladas or something else that is smothered. I love them as quesadillas, but I find whole wheat things to be more flavorful while the rest of the family doesn't share my love or enthusiasm.

Tonight I used some white whole wheat flour to make them and left out the flax and wheat germ (hubby is not a fan of flax when he is out working...hahaha). They were really good and the best part? The kids had no idea.

I have also used standard all purpose flour with very good results. Heck, I say, use whatever you like!!

Wheat Tortillas

2 c. flour
2 Tbsp. EVOO
1 tsp. baking powder
1/2 tsp. salt
1/2 c. warm water

Mix together the dry ingredients and the oil. Add in 1/2 c. warm water. If more water is needed, add it one teaspoon at a time until the dough comes together as a ball. Let rest for 10-15 mins.
Pinch into balls a little bigger than a walnut (this will make an approximately 6-7" circle) and roll out as thin as possible. Cook tortillas in a dry fry pan over med. high heat. It takes just a few seconds on each side to brown lightly. After cooking place them on a plate or platter pressing them down if they develop air bubbles. Use immediately or wrap in foil to keep warm (they will keep for a few hours like that). Place any leftovers into airtight packaging. Makes approx. 10 tortillas.

I'm not sure how long they will keep as I make just enough for our dinner usually.

Recipes & pictures from 5/3/2010

Whole Wheat French Bread

1 1/4 c. warm water
1 1/2 tsp. yeast
2 tsp. honey
1 tsp. salt
1 Tbsp. oil (I use canola)
approx. 3 c. whole wheat flour

Mix water, yeast & honey in mixer bowl fitted with a dough hook. Add oil. Add two cups flour plus salt. Continue to add remaining flour slowly until dough starts to come together and leaves the side of the mixing bowl. Turn out onto a floured surface and knead until dough is no longer sticky and is elastic. Allow to rise covered in a well oiled bowl for 30-45 mins.

Punch dough down and remove from bowl. Cut into two equal pieces. Roll each piece into an approx. 10"x13" rectangle and roll tightly along the long end. Pinch the ends & seams together and place seam side down on a lightly oiled sheet pan (I use my silpats instead of oil). Cover & let rise for another 30 minutes. After rising make 3 large slits on top of bread with a sharp knife. Bake at 350 for 30-40 mins.

Obviously for my purposes last evening, I doubled the recipe & cut the dough into smaller pieces. Overall, I think the bread is good for grinders, but as you can see from the picture, I will need to make them wider next time.



This is my standard "meatball" recipe. I use it for anything "Italian" themed (sauce, grinders, etc.)
Turkey Meatballs (for grinders)

2 1/4 lbs. of lean ground turkey
1 c. panko soaked in 1/4 c. milk
1 large egg
1/2 tsp. salt*
1/2 tsp. pepper*
1/2 c. grated Parmesan cheese*
2 tsp. dried basil*
2 tsp. dried oregano*
2 Tbsp. minced onion*
1 tsp. minced garlic*
1/4 c. ketchup*
2 Tbsp. regular yellow mustard*
Few shakes of the Worcestershire bottle

Gently mix all ingredients into large bowl. Measure out 2-3 Tbsp.* sized meatballs on lightly sprayed sheet pans. Bake at 400 degrees for about 20 minutes. Immediately add meatballs into your favorite marinara sauce and simmer for 15-20 mins.

* Unfortunately I am in the habit of not measuring. These are approx. measurements.



Chocolate Peanut Butter Cookies (No bake)

In large pan add:

1 stick of butter
1 3/4 c. sugar (you could probably do even less than this)
1/2 c. milk
1/4 c. cocoa

Bring mixture to a boil over medium heat. Boil exactly one minute. Remove from heat and add:

1/2 c. chunky peanut butter
2 tsp. vanilla

Stir until peanut butter is totally melted. Then add in:

3 1/2 c. oats

Stir until oats are fully coated and then drop by teaspoonful onto wax paper and refrigerate.

These ended up being pretty good. The kids each had one after dinner and liked them. I liked them because they were done in less than 15 mins. and chilled while we ate our dinner. Good recipe to use when having your little ones help you in the kitchen, too.