Ethnic Food Appropriation Night?

Not sure with the craziness of the world, but I think that we are still allowed to cook any kind of food we want in the privacy of our kitchen. Being of German heritage from my mother’s side of the family, naturally, I’m making fajitas and homemade tortillas for dinner!

Anyway, I learned a long time ago in my family meal preparation, homemade is better and less expensive. I’ve been making flour tortillas forever and no longer even follow any set recipe. When my husband had to be declared a gluten-free zone, I just switched the flour ingredient in my recipe to a gluten-free blend. Authentic Foods Gluten-Free Bread Flour Blend is currently my favorite although I still enjoy using BetterBatter Gluten-Free flour.

We decided we had a yearning for fajitas for dinner this evening. My husband only has one or two Saturdays a month off so we decided to celebrate this. I spent the afternoon with food prep and he cleaned the house for me. Since I’d rather cook than clean house and he’d rather clean house than eat the mediocre dinner he might venture to prepare, it was a good deal for both sides!

My recipe for flour tortilla? Basically, I put around three or four cups of wheat or gluten-free flour in the bowl, add a teaspoon of baking powder, a teaspoon of salt, combine, and then add hot tap water slowing to the dry ingredients until a workable dough evolves. I use an ice cream scoop to parcel out the amount of dough to roll out for each tortilla. I have a cast iron pan but most any frying pan would work for cooking them on both sides or until some bubbles and browned blisters show up. You want them baked but not crispy!

Hard as I try to roll them out to a beautiful, uniform circle, I usually end up with what looks like various countries removed from the map. I do have a tortilla press (More of that German heritage!) but it only makes small one and, sometimes, you need a larger size.

This is also a fun kitchen activity for mom and the children so they can see what goes into fixing a meal and be proud of the results of their efforts.

Easy Stir, Drop, and Bake Sugar cookies

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Although I may have shared this before, tis the season to start thinking about warm kitchens and quick treats to start welcoming in the holiday season which will be here all too soon!

Stir, Drop and Bake Sugar Cookies

2 eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon each of finely grated lemon zest and  orange zest
½ teaspoon salt

Preheat oven to 400 degrees. Beat eggs until foamy; stir in oil, vanilla, and sugar. Add dry ingredients to egg mixture. Combine until smooth. Drop by teaspoonsful about two inches apart on very lightly greased cookie sheet. Dough should be rather soft. Sprinkle a bit of sugar on each cookie before baking. Colored sugar is fun if it is on hand. Bake for 8 to 10 minutes.

This was one of the first cookies of my memory. It takes only a few minutes to throw together and is easy for older children to make on their own. On rainy days, my mother would make me these along with a cup of hot cocoa. Rainy days and warm kitchens are great! Memories!