I finally purchased a tortilla press and have been making tortillas like the old Mexican woman that I probably was in a previous life (I believe this because I have a serious serious Mexican food addiction. Not the kind of food you get at “Chili’s” but the kind that comes piled on a nondescript white plate and all runs together.) Speaking of “Chili’s", I once read a blog and the writer said her grandma always pronounced it “chill-iss”. Love it. Anywho, back to fresh tortillas. So delish. This weekend I plan on having them for every meal. They’re easy enough to make and most likely, if I was a true old Mexican lady, I probably would not even be using a press. The dough is just masa and water. The little chart gives you quantities for 4, 8 or 16 tortillas. For my use, I tally up 4 plus 8 plus 16 and that gives me the amount I want to stuff in my face. Thanks for the new addiction, Rich!
I’ve also adapted a guacamole salad dressing recipe for use as a dip on tacos. One avocado, juice of one lemon, a ton of cilantro, ¼ of an onion thrown into the food processor with some salt. If you want to go one step further and use it as dressing, process in some olive oil until smooth – it a rather thick dressing that you’ll scoop onto salad and then mix it all up. Good on a taco salad.
It’s corn season and the corn on the cob we’ve been getting from a local farm stand has been outstanding – crisp and tasty. We’ve had it almost everyday. Someone recently showed me the best way to cook corn – just an inch of water in a big pot, put in the corn and bring to a boil with the top on. Steam for 5 minutes or so and there you go. It’s a shame to think that when I grew up my family used to boil corn in water for a whole, soaky, soggy 15 minutes. Bummer. Also, I have to eat corn heaped with butter and salt. I mean, it’s good plain but the corn is actually just the vehicle for salt and butter, right?
Last weekend I tried my hand at making potstickers from this very good recipe. Folding them into little packages was the hardest part and I found the most luck with the instructions on the pack of the wrapper packages which made them into little wontons. Super yummy and my kid ate four of them with some rice and broccoli. The only changes I made to the recipe were to use a pre-packaged slaw mix (the recipe calls for Napa cabbage which is over 6 bucks a head at my grocery store) and only one egg white is needed, otherwise it gets too soupy. Also, I used ground turkey. It makes a lot – some to cook up right away and some to freeze for later, tater.
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