Homemade Corn Tortillas

Do you get tired of corn tortillas that crack when you fold them?
Or do you wish that you could recognize all the ingredients in your tortillas?

The solution is easier than you could imagine!

We went to our local Latino food market and picked up this lovely tortilla press for under $15!

Then, all you need is a bag of corn masa, water and salt (if you wish).

I found some videos of women who are much more experienced than I am to watch the process of making the dough, forming the balls, pressing and cooking. It really is quite simple, but I love a good video  (<-----click) to learn any tricks someone else may be able to pass on!

Ingredients:
2 cups corn flour (masa harina)
1 1/2 cups water
1/4 t salt (optional)

Directions:
Mix corn flour, water and salt with hands until the dough no longer sticks to your hands and has a playdough like consistency.
Pre-form the all the corn tortilla balls to make the process of pressing and cooking much faster.
Depending on the size of your press (mine is the smaller tortilla size), make your balls roughly the size of a golfball.
Line your press with parchment paper or a quart sized ziploc bag cut open so each half of the press has half of the ziploc to prevent the press from getting covered in dough.
Place one ball in the center of the press and use firm pressure to flatten the dough.
Peel the tortilla off of the plastic or parchment and place on a pre heated (medium high) pan for 1 minute on each size to lightly brown and cook through.
Cover the tortillas with a damp cloth as you finish the process of cooking all your tortillas.
Finally, enjoy delicious, soft, fresh tortillas without unnecessary added ingredients.

Chicken Tortilla Soup

This is one of our families favorite recipes. It is super easy and really delicious. A dear friend Anna gave me this recipe many years ago. We use as many organic ingredients as possible. It's actually really surprising that there are no seasonings added to this soup, but trust me it is full of flavor! It is especially great on a cold winter day! I hope you enjoy it as much as we do!

Ingredients:

2 cans black beans (may sub 1 can red beans)

1 30 oz can tomato sauce

1 16 oz can chopped tomato w/ jalapenos (or regular canned tomatoes for a mild soup)

2 small cans roasted green chilies

1 cup salsa (you choose spice level)

1 can corn

2-4 chicken breasts

*corn tortilla chips, avocado and cheese for optional toppings

Directions: 

Put all ingredients into a large pot on stove (start on medium, once it begins to bubble turn to low 1-2 hours) or crockpot and cook on low for 4-6 hours. (I prefer 6 hrs, chicken shreds more easily)

Pull out chicken at end and shred with 2 forks.

Put back into soup pot and simmer 15 more minutes if desired. (not necessary)

Serve warm with desired toppings.

We like to drizzle a little evoo (extra virgin olive oil) on top and add some fresh avocado.

Homemade Almond Milk

We primarily drink water and almond milk in our home. So, making homemade almond milk is a great way to save money (especially buying almonds in bulk or at Costco) and it is always wonderful knowing exactly what you are putting in your body. This is so simple and so delicious. My favorite part is that it can turn into the most wonderful frothy topping to pour over hot tea! Occasionally, I'll treat myself to a chai tea with this almond milk recipe sweetened with honey and whipped with a little milk frother. Yum!!

Ingredients:
3 - 4 cups water (3 cups for a more whole milk type flavor and 4 for a lighter milk)
1 cup soaked almonds

Directions:
Cover almonds with water (approx. 2 cups) and soak overnight.
Drain and rinse almonds in the morning.
Put water and almonds into a Vitamix or high powered blender.
Blend until almonds are pulverized and the mixture is creamy.
Pour mixture into a nutmilk bag or over cheesecloth into a jar or container to store your almond milk.
Squeeze out almonds until the pulp is nearly dry.
Store almond milk in the refrigerator.
I find that mine is usually good for 7-10 days.

Additional step to use pulp for almond flour:
Pour almond pulp onto a baking sheet and dry in oven on low.
Return pulp to Vitamix and blend until a fine flour is created.

Here is a wonderful tutorial with some optional additions. The pictures are fantastic and Wellness Mama has an amazing blog for all sorts of things! Go check her out by clicking here.

Fresh Basil Tomato Chicken

I was looking for a crockpot recipe to incorporate the ingredients in my cupboard, which were very limited. Online, I found a recipe for Italian chicken using spaghetti sauce, tomatoes and dry spaghetti sauce mix (in a packet). Well, since I didn't have any of those things I am trying my own little concoction. I'll report back this evening to give you the verdict!


Ingredients:

3-4 frozen boneless skinless chicken breast
1 28oz can organic diced tomatoes
1 T extra virgin olive oil
1 bunch fresh basil leaves, torn
fresh ground pepper & sea salt to taste
1/2 - 1 pound cooked gluten free pasta or brown rice
1-3 crushed garlic cloves (optional)


Direcitons:

Place frozen chicken in the bottom of the crockpot.
Pour remaining ingredients on top.
Gently push basil down into tomatoes so it does not dry out during cooking time.
Cook on High for 6 hours or Low for 10 hours.
Serve over cooked gluten free pasta or rice.

THE VERDICT: A winner, my family said they REALLY liked it and that I can make it again! HOORAY!

Coconut Curry Chicken

After searching around my pantry and searching the internet for a possible coconut curry chicken, I came up with a recipe that my husband proclaimed the best meal ever!
I am currently not eating gluten, dairy, or sugar...so this recipe had to fit that bill as well!...and it did! :)
Sorry I don't have a picture to post yet, but I'm sure I'll be making this again in the real near future and I'll get one then.



Ingredients *:
1 T coconut oil
1 large carrot, grated or use a peeler to make thin peels of carrot
1 medium onion, sliced in strips
1 medium zucchini, sliced lengthwise into matchstick sized strips
1 large garlic clove, crushed and chopped
1 pound chicken breast cutlets (basically one breast sliced in 3 thin pieces)
2 1/2 teaspoons curry
1 teaspoon garam masala
1 teaspoon Himalayan salt
1 can light or regular coconut milk
2 T tomato paste



Directions:
In large pan or wok, heat coconut oil on medium high and place each slice of chicken breast flat on pan, so you can slightly sear each side. (don't move the chicken around or you won't get a nice sear) Give each side 3-5 minutes, then flip. After the chicken is cooked through, juices running clear, remove from pan and set aside. Without cleaning out the pan, place carrot, onion and zucchini in hot pan. Stir them a bit and let them sit to get a little brown. They should still be tender crisp, just with a little color on them. While veggies are cooking, slice the chicken into strips, again matchstick size. Then, add chicken, garlic, curry, and garam masala. Stir to coat. Add tomato paste and stir to coat. Add can of coconut milk and mix thoroughly. The sauce will slightly thicken. Finally add salt to taste.
Either serve over quinoa or in lettuce wraps (I used butter lettuce).



*All of my ingredients are organic except for my spices, though I am trying to head in that direction.