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This makes a quick and healthy side dish for a Mediterranean or Greek meal. Makes a lot though (6 cups!) so be prepared for leftovers.

2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can organic diced tomatoes, undrained
Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.

Original recipe

A little mushy if you bake them, but flavorful from the many spices

1/4 tsp. each:
granulated garlic
onion powder
chili powder
dried oregano
First - get a zucchini or two. Cut it [them] into spears and sprinkle generously with salt and pepper. Heat 1/4 cup olive oil in a saute pan, and careful lay the squash in a single layer in the pan.
As soon the squash is nicely browned on all sides. drain briefly on paper towels, and sprinkle with the spice mixture and toss to coat. Serve immediately.

Or bake at 400 till browned
Unlike traditional tortillas with just flour, oil. and water, these are made with baking powder to help them puff and milk to add a chewier texture. The result: almost as good as the ones I remember from Austin. =)

2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil ( I used 1 TBS)
3/4 cups of warm milk
In a mixing bowl mix together the flour, baking powder and salt. Slowly add the warm milk and oil. Knead until it forms a ball.
If need be, add a bit more milk especially if your dough is too stiff. Knead for an additional 2 minutes. The dough should be soft and supple.

Place dough in a bowl and cover plastic wrap for 20 minutes.

Form into 8 balls. Cover with plastic wrap and let rest for an additional 10 minutes (optional).

Lightly flour your counter take a ball and roll out into a thin circle.

Heat skillet on high and then lower to med/low and place the tortilla to cook for thirty seconds on each side. It should puff a bit and form bubbles.

Keep cooked tortillas covered ...this will help them to not dry out. You can easily freeze the tortillas, especially if you double or triple the recipe.
Original recipe

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