Homemade Corn Tortillas

After you make fresh tortillas at home you’ll never go back to store bought! They taste so fresh, the texture is so light and fluffy. At the moment I don’t own a tortilla press, so I had pretty good success using 2 gallon sized ziplock bags and using a rolling pin to roll the round shapes out.

Yield: 16 tortillas

Ingredients:

2 cups masa harina corn flour.

1 1/2 cups warm water.

1/2 tsp. salt (optional)

Preparation:

In a medium bowl mix the corn four and water together until a light dough forms. It should be soft and not stick to your hands.

NOTE:  Have a small bowl of flour on the side if your hands get too sticky when pressing out the tortillas so you can dry your hands and it will help the dough from tearing.

Roll the dough into 1 1/2 inch balls until all the dough is portioned out.

Take the ziplock bag and lay on your counter. Take one ball at a time and top it with the other ziplock bag. Lightly press the dough and then use a rolling pin to smooth it out.

In a small non-stick pan heat it up to medium.

Once the tortilla is shaped gently peel from the plastic bag and into the pan.

Heat for 1-2 minutes on each side. You will want to flip it when you start to see the edges drying up.

Then flip again and cook each side until you see little dark spots and set on a plate and repeat until all tortillas are cooked. Let cool completely and store in the fridge for up to a week.

Classic Beans and Rice

This super simple and tasty recipe is budget friendly and really a staple meal at my place. Just a handful of ingredients and a few hours to let it cook in a slow cooker, and you’ll have enough for a few meals throughout the week!

Yield: 8 servings

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Ingredients:

1 can pinto beans
1 cup rice
4 celery stalks
1/2 white onion
1 green bell pepper
1 tbsp. paprika
2 tsp. chili powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. salt and pepper
2 1/2 cups of water

Preparation:

Wash and dice the onion, celery, and bell pepper and place into the crock pot.

Drain and rinse the beans and add into the pot. Add in the spices with 1/2 cup of water,  stir and let cook on high for 1 hour.

Add in the remaining 2 cups of water and the rice, stir and cooker.

Cook for 1 1/2 to 2 hours on  high.

*Check periodically to see if the water has absorbed and test if the rice is cooked through….my crock pot  from the 70’s so it takes about 2 hours, your’s may vary in time. All the water should be absorbed and the rice cooked at this point.

Turn off the heat, dish out, and enjoy your rice and beans!

Let me know if you have tried this recipe, and comment below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

Creamy Almond Butter

Good morning everyone. I recently upgraded my old cheap blender for a high powered one. I love it so much, and this was the first thing I made with it. This almond butter is thick, creamy, and so delicious!

Yield: 2 cups almond butter

Ingredients: 

2 cups raw almonds

2 tbsp. canola oil (optional)

Preparation:

For this recipe I used my blender, you can also use a food processor.

First add the oil and then the raw nuts. Start on a low speed,  periodically scrape down the sides, and slowly increase your speed until almonds turn into a creamy consistency. It will take a few minutes for the natural oils to be released.

After a few minutes you’ll have fresh and creamy almond butter. I like mine a little chunky, if you like it smoother keep blending until your desired consistency is reached.

For the best shelf life keep refrigerated because raw nuts can go rancid over time. This should keep for 6-8 weeks.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
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Almond and Apricot Granola

I absolutely love making granola and making it yourself is so simple and more cost-effective than buying it in the store.  I love to make it on cool mornings, it warms up the house and makes my home smell wonderful.  Granola is great for breakfast with milk, on top of yogurt, over poached fruit, and even with ice cream.

Note: If you use shredded coconut in your recipe, look for unsweetened. The sweetened coconut cooks much faster because of the sugars. If you can’t find unsweetened, bake the coconut separately on a lined baking pan for 5 minutes, or until lightly toasted, and mix into the granola at the end.


Ingredients:

6 cups rolled oats

1 cup millet

1 cup raw almond slices

1 tbsp. flax-seed

1/4 cup maple syrup

1/4 cup coconut oil, sunflower oil, or canola oil

1/4 cup brown sugar

1 tbsp. vanilla extract

1 cup dried fruit; chopped (any fruit you like, apricots, cherries, mango, or raisins)

1 cup unsweetened shredded coconut

1/2 tbsp. ground cinnamon

1/4 tsp. nutmeg

Preparation:

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Preheat the oven to 325*F

In a small bowl combine all wet ingredients and whisk until well combined.

In a large bowl mix all dry ingredients together. Fold in the wet ingredients and mix until well coated.

Lay parchment paper over 1-2 baking sheets. Spread a thin layer onto the lined baking sheets, and bake for 10 minutes. Stir mixture and bake an additional 5-10 minutes until granola is a nice golden color. Let cool and enjoy! 

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!