So, I am in school yet again. All of my classes are online which is nice for convenience sake, but the amount of homework is insane. The homework is why I missed posting on Friday, so I am making up for it by giving you two today. Though they kind of go together. One of them is the sodium free taco seasoning I have been using for years now. It's really good, and better for you than the packaged stuff you get at the supermarket. I have pictures to share, but they will be uploaded later. The battery in my camera is dead and must be charged before I can get the pictures.
Sodium Free Taco Seasoning
Ingredients:
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika (sometimes I use smoked paprika for a slightly different flavor)
1 teaspoon ground oregano
Mix everything together and use, or make a whole bunch and store it in an airtight container, which is what I do. It's really tasty .
This recipe makes approximately the same amount you would find in a boughten packet, so enough to season about 1 pound of whatever you are wanting to season. This can also be used as a nice salt-free rub for dry marinating stuff. Just rub it in, cover and refrigerate for a few hours to overnight.
The other recipe I have for you is an experiment that I decided to try a few days ago. I was very pleased with the results and will be making these again.
Flour Tortillas
What you need:
2 cups All Purpose flour, plus more for rolling
1 1/2 teaspoons baking powder
1 tsp salt
2 teaspoons vegetable oil (or olive oil)
3/4 cup warm water
What you do:
Combine your flour, baking powder and salt in a mixing bowl. Add the vegetable oil and using a fork or pastry blender, cut the oil into the flour mixture until it resembles course crumbs. Add the water and mix until thoroughly combined. Cover your bowl with plastic wrap, a tea towel, foil, or whatever you have handy for covering bowls and let the dough sit for 30 minutes. It will NOT rise during this time, it just needs to rest.
Heat a dry heavy skillet or griddle. I use enamelled cast iron. Once the dough has rested, flour your hands and pull off a golf-ball sized piece and shape it into a ball. Place on a floured surface and roll to desired size and thin-ness. Place it gently into your hot skillet and cook about 30 seconds, until it is starting to blister. Carefully flip it over and cook the other side about 30 seconds, then remove to a plate lined with a towel and keep covered while you cook the other ones.
Eat them warm with butter and honey, or use them for their actual purpose. They are good for soft tacos, burritos, enchiladas, fajitas, wraps, whatever! They are fluffy and chewy and tasty.
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