Gretchen Sourdough tortillas

alexandra cooks

This recipe is adapted from this flour tortilla recipe, which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

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1. Roll the dough as thinly as possible.
2. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas. 

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INGREDIENTS

• 210 g (1.5 heaping cups) unbleached all-purpose flour
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• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon)
• 100 g (1/2 cup) sourdough starter

INSTRUCTIONS

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour. 
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2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball. 
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. (Video guidance here.)
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5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char. 
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

Dayna's amazing recipes

These 5 pictures of recipes are saved on my phone under 4/21/24, 

these pictures are blurry, arent clear or legible. I'll have to figure out how to get a more clear picture posted on this blog.

Dream Whip Fluffy frosting

Carrot Cake

Stroganoff

French Fries

            

Kimchi

4/21/24

Kimchi for her family and mine- (made one huge glass jar -2 gallons- for my family and two quart jars for her family)

2 extra large napa cabbages (both about 8 inch in diameter, cut in 2 inch chunks)

1 c salt

1 bi korean radish- daikon, (5 inch diameter, 5 inch long, cut in matchsticks)

16 spears of green onions ( cut into 1 inch pieces)

16 garlic cloves

6 t fish sauce

8 T (heaping) Gochuganu red pepper paste

splash of powdered korean red pepper flakes

Homemade Rub for sore Muscles

More on my phone-

(look on my phone at march 23. 2024)

Black bean and beef Enchilada Casserole

Black bean Burgers

Breandas Sugar Cookies

Peanut Butter Bars

What do I clean today list

Extra creamy Crock pot mac and cheese

Slow Cooker BBQ Ribs

 

Katie Dinners

 French Bread Pizza

Burned or Burnt pot

 I made steel cut oats in the pressure cooker.

They cooked within 20 min it was great!!

AND they also burned a immense amount too.

The bottom of the pan had probably about an inch of burned oats. But the rest (the top 4 inches) of the batch tasted fantastic.

I left the pot overnight to soak in water and soap. It did nothing

The next day, I put baking soda and kitchen soap in the pot and let it sit. I used a strong metal spatula to scrape off the bottom of the pan it worked great with alot of effort. It was surprising how water and soap didnt seem to penetrate the thick burned-ness.

Chloe's Chicken Alfredo

Homemade Alfredo Sauce

1/2 Cup Butter
 1/2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced (2garlic cloves)
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups  Parmesan Cheese

Instructions 

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

Creamy Chicken Casserole- chloe chose to serve the sauce and pasta separate

1 (6 oz.) package fresh baby spinach, chopped

⅓ cup refrigerated pesto sauce

1 (15 oz.) jar Alfredo sauce (the homemade recipe above)

¼ cup chicken broth

16 ounces uncooked penne pasta, cooked according to package directions

2 ½ cups chopped rotisserie chicken

4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)

2 tablespoons thinly sliced fresh basil

¼ teaspoon paprika

Directions

Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

Served with Brussel Sprouts

2 lb Bag of brussel sprouts (cut each in half)

salt, pepper, olive oil, garlic powder or minced garlic

450 degrees 20 min

Creamy Enchiladas

 Taste of Home

1/2-1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature

1/2 stick butter with 1/2c flour add broth or milk or (2 cans of cream of condensed soup)
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

1 can of green chile sauce to pout on top of enchiladas

1. Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
2. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
3. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Valentine Traditions

 For Valentines

We decorated sugar cookies. That was a fine enough activity, I made the icing too thin so it was spreading everywhere and not staying in the spot i wanted it on the cookie.

Small Presents- (box o chocolates for each person and pair of cute socks)

I found small cute assorted chocolate hearts at winco for the girls.

Caramel coconut oreo's for logan (at Lees)

I bought Flowers on 2/11 and Cute sushi socks  for the girls ans baseball socks for luke (Clearance at walmart)

Cute No drama lama socks at Winco for chloe

Logan got me- a prepared salad mixture, york peppermint pattie, peach tea, hawaiian macadamia nut

We had potato bar for dinner with a super delicious fruit salad

one package of Raspberries

One package of blueberries

one package of strawberries and

4 kiwis ( I added a little sugar) everyone loved it

Yoga Sculpt weight workouts

 30 min The Glow Method- i liked it

45min yoga sculpt Five Parks Yoga

10min abs Train With Gainsy Brains

10min Isometric (holding) core Caroline Girvan

Valentine Sugar Cookies

                                                        Royal Icing Recipe

Ingredients:
1 tsp vanilla extract
 2 TBSP light corn syrup – you can try increasing this by 1-2 TBSP if you desire more shine!
2 lbs powdered sugar
 60 grams meringue powder
• Warm Water—start w/ 1/2 cup, increase as needed per directions below – warm water helps the meringue powder incorporate faster and better
• Optional, but helpful: either 1⁄2 tsp cream of tartar OR 1 tsp white gel icing – this seems to help with color bleed, color retention
• Optional 10 grams vegetable glycerin may be added if you want your icing to dry with an EVEN softer bite, DO NOT go overboard on this as it’s possible to keep your icing so soft it will never dry.
Directions:
1. Combine water and meringue powder, beat with a mixer attachment at medium until frothy (30 seconds – 1 minute).
2. Add vanilla extract and mix for 5 seconds just to incorporate.
3. Add all the powdered sugar, corn syrup and vegetable glycerin, gel food coloring/cream of tartar (if using) at once, mix on low, the mixture will be VERY STIFF, and may not come together yet.
4. Add water, a tiny splash at a time, with mixer on low, until you get a THICK toothpaste consistency – still very stiff.
This is your base icing! IF you are going to create 3D elements such as flowers, I highly recommend beating this on high for a few extra minutes, until it becomes fluffy, almost resembling buttercream. This makes the icing WAY easier to pipe, but also results in a much airy, hole-y icing when dried. It will kind of crumble like a meringue cookie! Icing that has been over beaten like this, which is much easier for 3D elements, is NOT good for stacking.
5. When you are ready to use the icing, take out the amount needed, color with gel, and water it down a little bit at a time until you get the desired consistency. Use your judgement and common sense, if you added to much water, add a bit more powdered sugar.
6. Store in an airtight container, in the fridge for up to 2 weeks (though I haven’t tested beyond this .. should be fine), or freeze. Use only the amount needed for projects & put the rest away. Give the batch a big stir before using since it may have settled or separated a bit from being stagnant.

 

 

Fluffy Roll-Out Cookie Recipe – 

Vanilla Bean Base version (recipe yields approx. 2 doz 3-inch cookies rolled at slightly thicker than 1/4 inch)
Ingredients:
2 cups or 450 grams all-purpose flour
1.5 sticks (6 oz) salted butter, room temp
3/4c or  200 grams granulated sugar
3⁄4 tsp baking powder (approx.. 3 grams
 2 medium eggs, room temperature
 1 TBSP vanilla bean paste or approx. 15 grams – I love the Nielsen-Massey brand from my Amazon shop

Directions:
1. Sift dry ingredients together, set aside. Depending on your flour, you may be able to skip this step—use your judgement!
2. Using the paddle attachment, cream together: butter, sugar, vanilla, together on low at first, then medium. Beat until well incorporated, and you notice that the mixture is starting to fluff a little bit—you are essentially starting to incorporate air at this stage.
3. Add eggs to mixture, combine on low until a very viscous mixture is formed, about 30-45 seconds on low. Increase speed to medium and beat until this mixture becomes lighter and fluffier. It doesn’t need to be precise but we want to make sure everything is well combined and there is SOME air in the wet batter.
4. Add the dry ingredients all at once, mix on low until all ingredients are combined, and the dough comes away from the bowl naturally. You MAY need to scrape the bowl clean once.
5. Divide dough into 3 portions and roll each portion between two pieces of plastic wrap—roll out to about half an inch thick, stack and refrigerate for at least 4 hours before cutting—cold dough is easier to handle. Yes—if stored in the fridge, like any dough that contains butter, it will get hard. Take it out of the fridge for a few minutes and it’ll become easier to roll.
When ready to bake, roll out the dough to your final preferred thickness (for example 1⁄4 or 3/8 inch if you use rolling guides.. I use the a stainless steel rolling pin HERE and roll to 3/8”) cut out dough using cookie cutter and place on non-stick silicon mat. Bake while dough is still chilled. You can still roll dough in between the same sheets of plastic wrap you stored the dough in—you don’t want to use any more extra flour during this phase and this also helps reduce cleanup!
Bake at 375 degrees Fahrenheit for approx. 10 minutes for mini cookies (approx. 2 inches), and 11-12 minutes for larger cookies (3-4 inch cookies). Depending on the cookie thickness, you will need to adjust your baking time. You may need to adjust the baking time as each oven is different

Creamed Eggs

 
All Recipes

Serves 6 people-

12 hard-cooked eggs, peeled

garlic and finely chopped onion
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.
Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.
Serve over toast and season with salt and white pepper.

Coconut overnight oatmeal

From Plant Based Budget serves 6 people

2 cans of coconut milk (13 oz each)
3 c water or milk
1 t salt
1/4-1/2c sugar or honey
3 c old fashioned oats

I boiled the coconut milk, salt, honey, milk/water and then added the oats. Let sit overnight (8-10 hours) in the saucepan on the stove.

Reheat in the morning 

Chloe makes dinner

 Chloe made chicken salad without the onions

Sugar Spun Run

Valentine puns, cards, punny, food

 My Valentine Pinterest Board- food, crafts

more adorable valentines- Fresh Picked Whimsy- shes a illustrator