DINNER TIME

I was going to write about how healthy my diet has become since having Clémentine. But then I remembered I ate an ENTIRE block of chocolate last night (note to self: do not buy chocolate at the supermarket today, you can not be trusted). Aside from my occasional Augustus Gloop moments I try my best to eat as healthy as possible. I am a firm believer that the best way to eat healthy is to prepare and cook the food you are going to eat. I have been on the hunt for an easy recipe for wholemeal flour tortillas so I don't have to buy those processed packet ones. Also I don't have masa flour or a tortilla press lying around so they have to be wheat based.  I have been making my own roti bread for a while now to go with our usual weekly dal and so I thought to myself "rotis are hella easy...why am I not making my own tortillas, c'mon Stakaz!" Plus it's all about getting the kid involved. Who needs play dough when you can get them to roll out their dinner?!

I cooked up a big batch of veg chilli and some other bits n bobs. I didn't have any sour cream so I made up a raita which kinda worked. The tortillas were not as soft as I would have liked them to be. I think I have to play around with the ratio of wholemeal to white flour and the temperature of the skillet. Also i read somewhere if you keep them warm under some alluminium foil it traps the steam which in turn makes them nice and soft.....and warm!  But for first attempt I was pretty happy with our efforts.

VEGETARIAN CHILLI WITH WHOLEMEAL FLOUR TORTILLAS AND TRIMMINGS

Wholemeal Flour Tortillas
recipe adapted from here

3/4 cup unbleached all-purpose flour

3/4 cup whole-wheat flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup oil such as grape seed oil, canola oil *i used olive oil

1/2 cup + 2 tablespoons boiling water

In a large bowl, whisk together flours, baking powder, and salt. Using your hands, work the oil into the flour mixture until evenly distributed. 

Pour in hot water a 1/4 cup at a time and continue to mix with your hands until mixture comes together, adding additional hot water as needed. 

Knead the mixture in the bowl or on the benchtop until smooth. The dough should be damp, soft and relaxed. 

Cover the dough with plastic wrap and let rest at least 30 minutes and up to 1 hour.

Divide the dough into 10 golf ball size pieces.

On a lightly floured surface roll each piece into a 6-inch round using a rolling pin.

Heat a large skillet over medium high heat. 

Cook a rolled tortilla in hot skillet until bubbles begin to appear on the surface, then flip the tortilla and cook until golden brown spots start to appear on the bottom. 

Immediately transfer cooked tortilla to a baking sheet and cover with a tea towel or aluminum foil. 

Repeat with remaining tortillas. 

Serve hot.

 

Veg Chilli

3 tablespoon olive oil
1 medium sized onion, diced
1-2 teaspoons dried chili flakes
2 1/2 teaspoons cumin powder
1 teaspoon tumeric powder
2 cloves garlic, crushed or grated
1 tablespoon paprika
2 x 400gm tin of diced tomatoes
3 cups kidney beans, cooked or 2 x 400gm tin
salt
pepper
coriander, to garnish

Heat olive oil in a large heavy based saucepan on medium heat, add onion and cook till soft and slightly golden.
Add the dry spices and heat through for 1-2 mins then add the garlic and paprika and cook for a further 2 mins, stir with a wooden spoon so the spices and garlic do not stick to the bottom of the pan.
Add the tinned tomatoes and beans, turn the heat up and bring to the boil.
Reduce heat to a simmer and cook for approx 30 mins untill the chilli has thickened.
Season to taste and garnish with fresh coriander. 


Roasted Corn and Coriander Relish

Half a packet of frozen corn
Olive oil
small handful of fresh coriander leaves
salt
pepper

Cook the corn in boiling water for 3-5 mins, drain.
Heat skillet on low-medium heat and toss in drained corn, stir until water residue is evapourated.
Drizzle and stir occasionally letting the corn brown in spots. (be careful as they can jump out of the pan and become popcrn if skillet is too hot!).
sprinkle with coriander and season to taste.


Simple Raita

1 cup plain yogurt
3 tablespoons grated cucumber
2 tablepoons mint finely chopped

mix all three ingredients together. 
yum.