Who doesn't love homemade flour tortillas? I don't know why I haven't tried making these more considering how much I drool over them. I finally got the motivation to try it out last night. Wanting to go for a healthier version, I tried a whole-wheat recipe I found on this blog: http://www.tammysrecipes.com/whole_wheat_flour_tortillas. I swapped the shortening for vegetable oil though. I made one batch with all wheat flour and one with half and half all purpose. They were both good and very hearty. However, could someone please tell me how to make them so perfectly round?!
Of course, one cannot live on flour tortillas alone (even as I write that I'm not so sure). So I decided to throw together something with couscous instead of rice as a side. I love couscous. Partly because it's idiot proof and so fast. I also think it has a nice texture. It turned out quite tasty as an alternative to Spanish rice.
Ingredients:
1 cup whole-wheat couscous (or regular)
1 cup vegetable broth (or water, but I think vegetable broth adds more flavor)
1 can diced tomatoes and green chilies
half an onion, chopped
4 garlic cloves, chopped
1/2 tbsp cumin
roughly 1 tbsp fresh chopped cilantro
1/2 tsp salt
a few tsp of the juice from a can of chipotle peppers (adjust depending on your heat tolerance. If you can handle it, I would chop a few up and add it to the mix)
In a small skillet, cook the onions and garlic for a few minutes over medium heat. Meanwhile, heat the broth and diced tomatoes to a boil. Remove from heat and throw in the remaining ingredients. Mix well, cover, and let set for five minutes or so. Then, fluff with fork and taste and add more seasoning or spice if needed. Another idea would be to add a can of drained, rinsed black beans. I would have, but I was serving some re-fried beans on the side.
This is low-fat, vegan, and super easy to make!
No comments:
Post a Comment