Tortilla Tuesday is here!

Tortilla Tuesday is here!

Who doesn't like Tacos and Tortillas?! My family loves them. For those of you that follow me, you know I try to make healthy choices and avoid GMO and GE foods at all costs. Sometimes we make exceptions which leaves me guilt ridden because I fed my family pesticides. Ugh. Sounds so dramatic, however I have food allergies and have to take every ingredient in our food seriously. I understand how, even insignificant, ingredients can cause someone a problem. 

For instance, I have a sensitivity to pomegranates, I ordered a popular protein shake made from real fruits and vegetables.  One of the mid, to last ingredients, was pomegranate powder.  I thought, "well, it's not a prime ingredient, I should be fine."  

I was wrong.  I had energy and wasn't hungry for the first few days, but then I just started feeling bad.  It's hard to explain, but mostly I just felt.... bad.  I started feeling sick and grumpy and I couldn't concentrate.  I felt heavy inside and couldn't get myself motivated to do anything but sit on the couch.  I thought back to how my diet had changed, which led me to realize it was the shakes.  It took a couple days to get all of it out of my system, but then I felt like myself again.  It's funny how one small ingredient can cause so many problems. 

That said, I believe that if we are using the foods laden with GMO/GE ingredients, and artificial colors we are hurting our bodies, not to mention the environment.  While I can't cut out all GMO's, mainly because our country does not require food distributors to disclose that information on the labels, I do try very hard to minimize our intake.  (That's why it's important to buy Organic and Non-GMO certified. Here's a link to the GMO dirty dozen.)  

All that said, we love taco's and tortilla's in our house.  Every time I get a box of taco's or bag of tortilla's I read the long list of ingredients and cringe a bit inside.  My friend Ana is from Chile and she makes tortilla's by hand, with 3 ingredients.  Yes, THREE.  I thought I'd give it a try.  We gobbled them up, they were delicious.  Hard, but good. So I modified my next batch and they were fantastic.  Soft, delicious, and good all by themselves.  

Here are a couple of tips:

Don't roll the tortilla's too thin or they will become brittle and hard.  

Adding Organic Sunflower lecithin helps them to be soft while adding nutrition and health benefits.  

To make a burrito, thin the batter with more water and then pour on the griddle. (I have not tried this yet, but Ana said it will work.)

Healthy Tortilla's at Home

3 cups organic flour +more for rolling dough

1 cup  hot water

1 tablespoon Kosher salt

2 teaspoons Organic Sunflower Lecithin (optional)

Coconut oil (optional)

Mix flour and lecithin in a bowl

Heat up griddle or skillet to about 350 degrees

Mix salt and water and stir until dissolved.  (taste the water, if it's too salty, just add more water and next time cut back on the salt.  The water needs to be salty though, it will flavor the tortilla's.)

Add salt water, a little at a time, to the flour and mix until it is no longer tacky or sticky

Pinch off a golf ball size roll of dough

Sprinkle flour on board and then roll out until about 1/3" thick (you may have to just experiment a bit to get it to the thickness you like. Too thin will be hard and brittle)

You can put the tortilla directly onto the griddle as is, or add some coconut oil to give a nice golden color.

Flip when the tortilla starts to brown

Place on a plate and cover with foil or a towel to hold in heat.  I just place mine in the oven. 

These are really good.  

Comment below and click to be added to receive e-mail notifications of my posts!   

Slow Cooked Burgundy Beef Meatballs

Several years ago I discovered Rachel Ray.  Not literally, as in, I'm who found her and made her famous.  I mean, I found her show, "30 Minute Meals", on the Food Network.  I learned how to cook from her, mostly.  I did learn some things from my Mom and  Sister, but at a young age I was not interested in cooking, so foolishly, I didn't seek to learn from them.  Now, I want to  learn from them, from Rachel Ray and from anyone who is willing to give me recipes along with some instructions as needed.  One of my favorite, "30 Minute Meal" recipes is the Beef Burgundy, or Beef Bourguignonne, as is the official title.
Recently I was looking through a cook book and found a lovely slow cooker recipe for Meatballs in red wine.  That started the wheels turning, and I have combined the two recipes to come up with Burgundy Beef Meatballs.  My son liked the egg noodles, but not the meatballs.  He likes the regular meatballs with spaghetti sauce, but not so much the burgundy meatballs.  He is, after all, just 4 so I wasn't too surprised the flavor's didn't appeal to him.  My husband and I, however, devoured them, last night as well as tonight.  They taste even better when allowed to sit over night.  The meatball recipe I will give makes a lot of meatballs, so I used some for the spaghetti dinner one night then froze the remainder of them.
For the slow cooker, or crock pot, recipe you'll have to plan on eating this the next day.  The reason being, the meatballs need to be frozen in order to be able to cook them all day without turning them into golf balls.  It's worth it, trust me, I'm the queen of not wanting to take more than a few minutes or an hour to cook, much less one whole day, but you'll be glad you did!  Apparently, I'm also the queen of run-on sentences.

I'll give an alternative at the bottom though, if you don't want to wait.

Meatballs:

2 lbs. ground beef
2 eggs
1 1/2 cups regular bread crumbs
11/2  teaspoon cilantro leaves
1 large shallot finely diced
1/4 teaspoon pepper

4 strips thick cut bacon
2 tablespoons flour
Beef stock

Mix the all the ingredients together (except bacon, flour and stock)
Line a baking dish with foil
Shape into 'golf ball' sized balls, you'll want about 30 meatballs for the slow cooker
Place in prepared pan (no need to grease or use oil)
Bake in a 350 oven for 30 minutes or until the meatballs are no longer pink in the middle

While the meatballs are baking:

Fry the bacon in a skillet until crispy
Remove and place on paper towel lined plate
Remove all but 2 tablespoons of the bacon grease
Keep heat on medium, add the flour and stir until combined and a lovely shade of light brown being careful not to burn
Add the beef stock 1/2 a cup at a time and stir with whisk until there are no lumps and the gravy starts to thin a bit
You don't want a very thick gravy
Crumble the bacon into the gravy
After the meatballs are cooked through, add them to the gravy and let them cool
Once cool, place the meatballs AND gravy in a zip lock baggie, or freezer safe container and place in the freezer overnight


The next day, or whenever you are ready to make the Burgundy Beef Meatballs, place the frozen meatballs with the gravy in your slow cooker and add the following:

1 bag Pearl Onions
4 sprigs of Thyme or 1 1/2 tsp dried thyme
2 Bay leaves
2 1/2 cups red wine
1 1/2  tsp dried Oregano
1 cup Sliced mushrooms (preferably not from a can)
2 cups of beef stock
1 cup water

Cook on high for 4 -5 hours or on low for 8 hours
Serve with egg noodles

If you don't want to wait overnight then simply add the above ingredients into the skillet with, a very thin, gravy. Add the meatballs, allow to simmer together for about 30 minutes, watching carefully that the gravy doesn't burn, or thicken too much.  Serve over egg noodles.

Store left overs together with the egg noodles, overnight in the fridge, you will love the way the flavors melt into each other.  Divine!

Boneless Beef Ribs, Roasted Little Red Potatoes, Baked Beans, Lemon and Orange Jello Cake

I haven't blogged in a few days, because my little boy and my husband have been sick. Monday, my little boy's stomach was upset. This resulted in my having to change sheets, and do an extra load of laundry or two. Blankey got soiled and this caused the little fella' to be really upset, thank goodness we have an extra! Monday night, my husband came home from work and his cold was a lot worse than it had been the night before. So, I had to take care of two sick guys. Our dinner was fried chicken from the deli, with dill & red potato salad. The little guy had peaches, and a Popsicle.
Tuesday I did post the recipe to my favorite food in the world, Beef Roll ups. It wasn't much of a hit with my two sick guys, but I enjoyed them very much. I didn't watch closely enough and I let all the water simmer out of the pot, which meant my roll ups were a little more "done" than I would have liked. But that is a learning lesson, and they were still good. The baby was feeling better, but still not eating really good. He had a little potato salad, and strawberry's, blueberry's and crackers. He loves fruit, thank goodness!
Wednesday we had homemade chicken noodle soup, with grilled salami, cheese and tomato sandwiches. The little boys stomach was feeling better, but now he has a cold. He ate grilled tortilla and cheese, chopped up tomatoes, and some strawberries. He's been drinking a lot of fluids, which is really good, he needs to stay hydrated. We had a little bit of ice cream for desert, covered in blueberries.
Last night, we had some more fried chicken, the rest of the potato salad and broccoli. The baby ate all of his broccoli, a little bit of chicken and most of his potato salad. He's so stuffy and runny that it's hard for him to eat. I hate for him to be sick, I hope he'll feel better very soon.
So, here we are, on Friday. My husband is feeling a lot better, but the little boy is not. He took a 45 minute nap today, and doesn't seem to want to rest at all. I hope he'll eat better tonight, so far he's not had much of an appetite, except for cookies.....hmmmmmmmmm
I have some boneless ribs in the fridge. My brother makes the best ribs I've ever had, but I don't have the rub he uses, so I looked in my spice cabinet. I found some Caribbean Blackening spices, some Garlic powder and Lawry's seasoning salt. I poured some of each into a zip lock bag and added some freshly, cracked black pepper. I added the ribs and rubbed the seasonings in really good. It's been such a beautiful day, I think I'll turn the grill on and grill them up. About 30 minutes or more before I put them on the grill, I'll take the ribs out and let them get to room temperature. They cook more evenly when they are at room temperature.
I've never tried to make the Jello Cake, but I watched either my Mom or Sister do it once, so I think I can do it. I'm using a box cake mix, Lemon flavored. After it's baked I will let it cool, then poke holes in it and pour the Jello over it and put in the fridge until we are ready to eat it. I'm actually going to bake half into a cake and the other half into cup cakes. Just for fun! I have those silicone cupcake baking cups, with feet. So I can decorate the cupcakes to look like fun little monsters. I think the baby will really enjoy that, I know his Daddy and I will!
I'm going to quarter the little red potatoes, drizzle with olive oil, and sprinkle some of the same seasonings over them, that I used on the ribs. Then bake in the oven until they are crispy and delicious. I may even add some Parmesan cheese over them when they are done. Sounds good to me! Guess we'll see. I'll let you know. Bye for now, I'm going to see if the baby will take a nap now.

Beef Roll ups or Rouladen, Mashed ranch potatoes, and corn

Hey Paw! What's for supper?
Beef roll ups, also known as Rouladen, with mashed, ranch potatoes and corn with butter.

My favorite dish in the world is Beef Roll ups. It's a delicious dinner and it's fun too. I have made these twice and I think I did pretty good. They still don't taste as good as my Mom's. Maybe because I have to put forth the effort to make them, or maybe they just lack Mom's special touch, either way they're still my favorite!
I posted the recipe on my Big Oven web page, along with some other recipes I came up with. If you want to go see them, go to www.bigoven.com/~BunnysOven you'll see several recipes I've posted. Let me know what you think!
Make sure you give plenty of cooking time for the roll ups, they'll take a couple of hours to cook. If you rush, you'll end up with raw hide roll ups, and that would be so YUCK!

Beef Roll ups (Rouladen)
Ingredients
12 1/4 inch thick sirloin slices (have butcher cut for you)
3 tbl. canola oil
12 wooden kabob skewers or tooth picks
Worcestershire sauce
12 kosher dill pickle sandwich slices
1/2 cup heavy cream
2 tablespoons pickle juice
4 cups hot water
3 slices of bacon
1 Heavy deep skillet with good fitting lid
1 jar plain American mustard

Assembly & cooking instructions for Beef Roll ups (Rouladen)

Cut bacon slices in 1/2 and then cut lengthwise in 1/2 (1 slice will yield 4 slices)
Cut kosher dill pickle sandwich slices into approximately 1/8" slices and cut those slices into 1/4" strips
Spread each slice of sirloin with a thin layer of mustard
On one end of the sirloin slice place 1 bacon strip and 1 pickle strip
Roll up and push the skewer through to hold the meat together, trim the skewer as needed.
Heat oil until very hot and add the roll ups with tongs to the pan
Brown on all sides
Drizzle Worcestershire sauce on each roll up (it will sizzle and smoke)
Immediately pour in enough hot water to come 1/2 way up the roll ups
Put on the lid and turn down to low and cook until the water is almost gone
Add more hot water and let that cook down so you have about 2 1/2 cups of gravy
Remove the roll ups to make the gravy, retain liquid from cooking in the skillet
Add 2 tablespoons pickle juice, 1 tablespoon mustard and the cream
Start with 1/4 cup of cream and add more if you like
Salt and pepper to taste

Mashed Ranch Potatoes:

4 large potatoes
Milk
butter
salt & pepper
ranch dressing

Boil a pot of water
Peel and cut your potatoes into thin slices (this will speed up cooking time. If you don't mind a few extra steps, you could always steam your potates with the skins on. Once they are fork tender, peel off the skins and mash. Leaving the skins on adds flavor and vitamins.)
Pour out the water, retaining a 1/2 cup
Mash the potatoes adding the retained water, milk and butter until they are light and fluffy and taste like you like. Add salt and pepper, then add a few squirts of the ranch dressing, to taste.

Corn:
No brainer
Frozen corn
water
salt and pepper
butter

Pour frozen corn into a pan, add water to cover, add 2 tbl. butter and heat on medium high until the water is gone and all that's left is butter. Add salt and pepper to taste. Yummmmyyyyy1