Getting Creative With Leftovers

Carrot Cauliflower Soup with Sesame Yogurt Cream

September 13, 2008 by Valerie 6 Comments

Remember all the salad bar goodies mentioned in my last post? Well, I decided I really needed to use up a lot of those carrots, and being a lover of warm soup on cool days, I naturally went in that direction. The soup I ended up making is fairly simple and quite flexible, and is a good way of using up some of those leftover veggies. I also had a small amount of yogurt which always works well with creamy soups, as well as a couple lonely slices of bread, which would work well for croutons. The bread had sesame seeds, which made me think of toasting some sesame seeds to sprinkle on top of the soup, as well as adding a little sesame oil to the yogurt for flavor. As a lot of you are already most likely aware, one thing leads to another in the kitchen…and using up all these bits and pieces gave me sort of a warm, frugal feeling all over, if you know what I mean. Anyway, to the soup…

Carrot Cauliflower Soup with Sesame Yogurt Cream

The sesame yogurt cream, sesame seeds and croutons took this simple soup to an amazing place!

The instructions for all the condiments for this soup are at the bottom of this post, and they can easily be prepared while the soup is simmering away.

For the soup:

1 large onion, chopped

3 cloves garlic, chopped

2 tablespoons olive oil, or half oil and half butter

2 lbs. carrots, chopped, peeled or not, as you like

1 to 2 cups cauliflower florets

2 medium potatoes, cut in large chunks, peel left on

6 cups water, veggie broth or chicken broth

1 teaspoon dried thyme leaf (1 tablespoon if fresh)

Salt and pepper to taste

In a large pot, heat oil, then add onion and garlic, saute for 3 or four minutes. Add the remaining vegetables, water or stock and seasonings, bring to a boil, and simmer till the vegetables are soft, about 20 to 25 minutes. In batches, carefully puree soup in a blender or food processor: NOTE: IF YOU ARE USING A BLENDER, LEAVE THE LID PARTIALLY OPEN, AND HOLD LID WITH A DISHTOWEL–YOU NEED TO LEAVE SPACE FOR THE STEAM TO ESCAPE WHEN BLENDING. IF YOU PUT THE LID ON TIGHTLY, IT WILL EXPLODE OFF THE TOP AND WILL COVER YOU AND YOUR KITCHEN WITH VERY HOT SOUP.

Once the soup is pureed, correct for seasoning, and ladle into warm bowls. Drizzle with sesame yogurt cream, and sprinkle with croutons (recipes follow) and toasted sesames seeds. Sit in a comfortable chair, preferably by a warm fireplace or woodstove, and slowly savor the goodness.

For the cream:

1/2 c. yogurt

1 t. sesame oil

pinch of salt

Whisk together all ingredients, and put to one side.

For the croutons:

2 slices whole grain bread

2 T. olive oil, or half oil and half butter

Heat oil in a large skillet, large enough to hold the bread cubes in a single layer. While the oil heats, cut bread into 1/2 to 3/4 inch cubes. Toss in hot oil, and toast in the pan, tossing now and then, till the croutons are crunchy and a nice deep golden brown. Set aside.

Toasted Sesame Seeds:

For this recipe, I used 3 tablespoons of sesame seed. Whenever toasting seeds or nuts, be sure to have a small bowl or plate handy to put the seeds on as soon as they are toasted; this will allow the toasting to stop immediately, for if you keep the seeds in the pan even with the heat off, they will continue to toast.

Place the seeds in a skillet large enough to hold them in a single layer and begin heating over medium high heat, gently stirring now and then. It will take a while for them to brown but be patient–once they begin to brown, they finish very quickly. You will see the pan begin to show signs of an oil appearance as the seeds begin to release some of their oil. The browning should begin shortly thereafter. As soon as they have browned to your liking, pour them into a small bowl to cool, and set aside.

Filed Under: Getting Creative With Leftovers, Instructional, Soups & Stews, Stretching your dollars, Valerie Tagged With: carrots, leftovers, sesame, Soup, Valerie

Salad Bar Recycling: Sauce

September 11, 2008 by Valerie Leave a Comment

One of the things that can happen to me now and then when preparing food for groups is ending up with LOTS of veggies from the salad bar or veggie trays, and while we don’t mind munching on carrot and celery sticks from time to time, as well as other fresh veggies, there are times when the amount left is rather daunting, at least it would be if we felt we HAD to eat these raw veggies before they begin to enter that tossable stage. Soups and sauces to the rescue!

We inherited a pile of leftover veggies and crudites from a recent event, and my stove has had a busy couple of days. The vegetables involved included piles of carrots, both baby and stick fashion, celery sticks, cherry tomatoes and ripe-on-the-vine tomatoes and a couple of sweet peppers. First I started with a pasta sauce that I like to make, and which turns out differently every time I make it. It ends up being a nicely chunky sauce, not too tomatoe-y, and it’s quite versatile. The amounts vary depending on what is at hand, but the basic ingredients remain the same. You will need your food processor, which will do a lovely job of chopping everything into bits, and you can have this in your pot, simmering away for a couple of hours, in as little as 15 minutes.

Vegetable Pasta Sauce

1/4 cup olive oil

1 lb. carrots, cut into chunks (or baby carrots or carrot sticks)

1/2 lb. celery sticks or chunks

2 medium onions (or 1 large)

6 cloves garlic

2 sweet peppers

4 to 5 pounds of tomatoes, any variety or mix of varieties

Pinch of sugar if tomatoes are too acidic

Salt, pepper to taste

Thyme, fennel, rosemary, oregano (I use about 1 t. each if dry, larger amounts if herbs are fresh)

Begin to heat oil over medium heat in a 3 quart or larger heavy bottomed pan. In batches, beginning with onions and garlic together, place vegetables in food processor with the chopping blade and chop until small pieces are formed, about the size of corn kernels. Don’t overprocess, or the sauce will resemble a mush. As soon as the onions are chopped, place them in the hot oil, and adjust heat so that onions will begin to saute gently without burning. Chop the carrots, celery and peppers, adding them to the onions and garlic and letting that cook together while you prepare the tomatoes.

The tomatoes are the one exception to the processing rule–blend away until they are completely pureed. They will be very watery, but a good amount of that liquid will evaporate as the sauce simmers together. Pour over the vegetables in the pan, stir to combine, bring to a boil, and then lower to a simmer; do not cover the pan. Allow the sauce to simmer for a couple of hours. If it is thick enough for you at that time, add the seasonings and let simmer slowly for another half hour; if not thick enough, let it continue simmering until it is close to your desired thickness.

This can be serve as is over cooked pasta, baked potatoes, rice, polenta, whatever strikes your fancy.

Filed Under: Getting Creative With Leftovers, Valerie Tagged With: leftovers, sauces, vegetables

Cornmeal Blueberry Muffin Souffle

September 10, 2008 by Valerie 7 Comments

Well, remember those blueberry cornmeal muffins from my earlier post last week? The last time I made those, I made a LOT. More than our guests could decently eat in the time they were with us, and more than we could handle all on our lonesome. My freezer would not allow any more foodstuffs to be stored, most of the nooks and crannies being filled in with quart-sized bags of blueberries and black raspberries that my husband so nicely picked for our later enjoyment. And they were beginning to get a little dry–even a few seconds in the microwave did not perk them up very much. But my inner frugalista could not bear the thought of introducing them to the local compost pile. SO, what could I do with them?

One of the things we really enjoy is a good bread pudding, and that is the first thing that came to mind, but muffins are quite different from the yeast breads we normally use for this purpose. But, since no other ideas came to mind, I thought it was definitely worth the risk. With the help of some milk, a few eggs, a little sugar and spice, the muffins were transformed from slightly dry bits of breadstuffs to a beautifully light, souffle-like custardy dessert which, when topped with a simple blueberry syrup, made a great ending to an otherwise simple meal. I highly recommend making extra muffins just for this purpose! And I’m thinking some other muffins might work just as well (those bran apple muffins come to mind…).

Cornmeal Blueberry Muffin Souffle

6 standard-sized cornmeal blueberry muffins

4 eggs

1/3 c. sugar

1 t. cinnamon

1/2 t. nutmeg

Pinch of salt

2 1/2 c. milk

1 t. vanilla extract

Preheat over to 325 F. Break muffins into large chunks in a buttered 1 1/2 qt. casserole dish. Whisk eggs thoroughly, add sugar, spices and salt, and whisk again to incorporate. Stir in milk and vanilla, mix till completely combined. Pour over muffins, and let the mixture sit for a few minutes to give the muffins time to absorb some of the egg mixture. Push down any floating pieces to make sure all sides have been exposed to the custard. Bake for 40 to 50 minutes, or until a clean knife inserted near the middle comes out mostly clean. Let cool a bit before serving, or chill until ready to serve. (We liked it best served slightly warm.) Serve with Simple Blueberry Sauce.

Simple Blueberry Sauce

2 cups blueberries, fresh or frozen

1/3 cup sugar

grated rind of one lime

juice from one lime

dash salt

1/2 t. vanilla extract

Place berries, sugar, lime rind, lime juice and salt in a small saucepan, and heat until the mixture boils and berries begin to burst. Lightly crush some of the berries, boil for one minute, remove from heat and stir in vanilla. May be served warm or cold, and any leftover should be refrigerated. Great with ice cream, pound cake, angel food cake, pancakes, etc.

Normally, I’ve used lemon with any blueberry sauces I’ve made, but all I had at hand at the time was a lime, and we loved it! Gives a nice twist to the dessert.

Filed Under: Desserts, Getting Creative With Leftovers, Recipes, Valerie Tagged With: blueberries, Cornmeal, leftovers

Amish Haystack Suppers

July 31, 2008 by Rebecca 2 Comments

Today’s weather was glorious and made for driving about the backroads doing country errands. While stocking up on oats, sugar, and other sundries at the small bulk foods store run by a local Amish woman I saw her husband out gathering hay in their field. The field was beautiful with the clean cut green topped with regular mounds of hay that had been painstakingly baled by hand. Since the Amish eschew most farm equipment for religious reasons, he was manually baling the hay.

Each large mound of hay was comprised of many small, hand-tied bales propped up on their ends with their heads resting together and another bale perched on top. Aaron explained to me that this is the way it’s been done for centuries and when the sun is shining and the breeze was blowing as it was today that the hay would dry out in record time. Of course! How did I not connect the saying, “Make hay while the sun shines”? I always thought it was a naughty aphorism. It’s a good thing we moved here. I needed Amish neighbors to get my mind out of the gutter.

In addition to improving the aim of my moral compass, my Amish neighbors have taught me how to make some simple, frugal meals such as the following Haystack Suppers recipe. The beauty of Haystack suppers is that it can take advantage of odds and ends you have in the fridge and can be as complex or as simple as you want it to be.

Since it was so gorgeous I really didn’t want to spend a whole lot of time in the kitchen and took a cue from Aaron. He stacked hay in his field, I made Haystack Suppers in my home. Haystack Suppers, for those of you who’ve never tried them, are basically a tall bed of plain spaghetti topped with anything your heart desires EXCEPT for any sauce even remotely Italian. Most of the folks who’ve shared this dish with me tend to top it off with taco type accoutrements like ground beef, chopped tomatoes, onions, shredded cheddar and salsa.

Tonight’s Haystack Suppers are my entry for our Second Tuesdays Déjà Food Event because they used up some leftover jalapeno summer sausage from Bell’s Meat & Poultry in Kane, PA.* I could lie and say it used up leftover tomatoes, zucchini and red onion, but I didn’t. (See? My moral compass is firmly pointed toward “Honest”!) I pan fried some fresh zucchini from our garden in olive oil, rough chopped some tomatoes and red onion and put out a huge hunk of fresh parmesan cheese along with the sliced summer sausage.

*If you have ever tasted the Mom’s Blend Beef Log from Bell’s you know that you do NOT, under any circumstances EVER, waste one molecule of it. Ever, ever, ever!

Englisher* Haystack Suppers

*“Englisher” is the term the Amish use to describe their non-Amish neighbors. And since I’m not Amish, well, you know… And normally I do not rinse my pasta, but my Amish friends insisted it was an important part of this dinner because the pasta was not supposed to be at all sticky.

Ingredients:

1 lb of spaghetti, cooked according to directions on box and then drained and rinsed in cool water.(We used 2 lbs of Barilla Whole Grain- but I realize that most people aren’t feeding the number of people we are per meal so I did the math and downsized for you! )
1 large or 2 medium sized zucchini, washed and sliced end to end into 1/4″ slices
1 medium red onion, peeled, thinly sliced and then rough chopped
4 large tomatoes, cored and rough chopped
1 cup thinly sliced Summer Sausage or other fully cooked sausage
2 Tablespoons olive oil
Montreal Steak Seasoning (or fresh ground black pepper and kosher salt), to taste

Lay zucchini out on a plate and sprinkle both sides with Montreal Steak Seasoning to taste.Heat an empty large, heavy bottomed skillet (cast iron is best) over high heat. When wisps of smoke rise from the pan, drizzle the olive oil and carefully swirl the pan to evenly coat the bottom. Lay the zucchini in the pan and let it sizzle and pop about 3-4 minutes per side or until slices get a slight brown crust on either side. Remove to a cutting board and slice into 1/2″ strips.

To Plate:

Mound a large amount of spaghetti high in the center of your plate. Top with desired amounts of fried zucchini, tomatoes, onions, Summer Sausage and a great deal of grated cheese. Serve immediately!

How did we like this recipe?

Englisher Haystack Suppers got 14 enthusiastic thumbs up out of a possible 14. It was especially approved by the children who like to avoid zucchini on their plates. We all liked this enough to repeat it weekly in one variation or another. Oh. My. Goodness. What’s not to love? It’s wicked inexpensive. It can be as elegant or as simple as the ingredients used to top it and everyone can tailor their own plate to suit their individual tastes (or lack thereof!) We all highly recommend trying these. Soon.

Filed Under: Getting Creative With Leftovers, Main Dish, Rebecca, Stretching your dollars Tagged With: Frugal Food, Haystack Suppers, Second Tuesday Déjà Food

Second Tuesdays Déjà Food Inaugural Event- all over again.

July 14, 2008 by Rebecca 3 Comments

Did you catch the Yogi Berra reference? Okay, I must admit that my attempt at establishing an event less than 48 hours ahead of time was too big a challenge for even the internet. Several blogging buddies have mentioned that they wanted to participate, but just didn’t have enough time. I have learned a valuable lesson.

So, without further adieu, we announce that in keeping with our “2″ theme (second Tuesdays, second use of the food, etc…) we are going to do a second inaugural event. That’s right! The prizes remain the same, the rules remain the same and we’re still really excited to see what everyone can do with their leftovers. Feel free to enter as many Déjà Food masterpieces as you have time to create and write up. And for our friends who are without blogs, please feel free to send us your submissions via email at: foodiewithfamily [at] yahoo[dot] com.

You can read the previous post for more details.

Here is the badge for those of you who would like to add one to your post.

Submissions for our (second) inaugural event are due by August 11, 2008. Be there or be square!

…And in the spirit of doing everything twice (because if it’s worth doing, it’s worth doing twice, right?) I am reposting our entire original blurb about the event below…

And yes, there’s a prize! (See below)

Here at Foodie With Family we- Rebecca and Valerie- love leftovers. They let us get creative with ingredients, minimize food waste, save money, try new flavor combinations without risk (You got one meal out of this already, right? Take a chance!), and save time. And they do the laundry. (No, wait, that’s what I wish they did.)

There are, as far as we’re concerned, two kinds of leftover meals. Regular leftover meals are simply a second serving of the first meal. Not bad by itself, but we prefer the second type of meal; a grand makeover of the original dish we like to call Déjà Food.

Shockingly, we know a great many people who do not eat leftovers. Since we prefer to think well of people we choose to attribute this to the fact that they don’t know how to make-over leftover food. So in order to educate them and to celebrate the oft-maligned leftover we have decided to create our very first event; The Second Tuesdays Déjà Food Event. The second go-round with the food on the second Tuesday (2sday?) of each month. Easy enough, right?

The event is open to everyone and will be repeated monthly. Here’s what we’re asking:

Use your leftovers to create something delicious and different.
Write up and post what you made by the second Tuesday of each month. (We understand that leftover wizardry does not often involve measuring, so if you can’t provide the exact recipe don’t sweat it. Just tell us what you made originally- with or without the recipes- and how you transformed it!)
Send us the permalink for your Déjà Food write-up and a 150 x 150 image of the dish. (Image optional)
Mention the event in your post so that more people learn about the event and we can all inspire each other to create greater Déjà Food masterpieces.

Because of the relatively short notice of this first event, you’re welcome to submit previous posts you’ve made of your Déjà Food show stoppers!

The rules for a Déjà Food meal are simple. It has to be materially different from the first meal. For example, you can take leftover refried beans, beef, lettuce and tomatoes from tacos and supplement it with homemade tortillas and fresh guacamole to make tostadas as we did in this post. Alternately, you could make a pizza crust and top it with the goodies to make a taco pizza. You can take leftover roasted or barbecued chicken, chilled leftover rice, and a supplement it with some fresh veggies, eggs and soy sauce to make fried rice. You can throw your turkey carcass from Thanksgiving into a pot with rice and water to make jook (congee). The possibilities are nearly limitless.

On the second Wednesday of each month, we will post the entries. You’ll then have 48 hours (2 days- Can we stick with a theme or what?) to let us know your vote for who did the most amazing thing with their leftovers. The winner can choose of a jar of sweet, fruity, smokin’ hot homemade pure habanero jelly (perfect for glazing grilled meat, serving over cream cheese with crackers or spreading on a sandwich and guaranteed to give you immediate pain AND a hot sauce hangover!)

Or you can choose a jar of lovely, mild, homemade cranberry ketchup (great with pork, venison, as a dip for or part of a glaze for grilled turkey.)

And as always, all of our homemade preserves, pickles, jellies, jams and whatnot, are all-natural and contain no added funky unpronouncable preservatives or colorings and are prepared according to established safety standards.

Click here if you’re the badge-loving sort! I made it all by my little-old-self. (Like you wouldn’t be able to tell that when you see it. I’ll just feel superior until you click here.)

Filed Under: Getting Creative With Leftovers, Rebecca, Stretching your dollars, Uncategorized Tagged With: contest, Déjà Food, events, Second Tuesdays

Second Tuesdays Déjà Food Badge- If you’re so inclined.

July 6, 2008 by Rebecca 3 Comments

It was pointed out to us that we should have a badge for our Second Tuesdays Déjà Food event. (I’m looking at you White on Rice Couple!) So, here it is. Eherm, I think it is anyway. Not so sure what a badge is, but this looks badgy to me.

Filed Under: Getting Creative With Leftovers, Kitchen Techniques and Hints, Rebecca, Recipes, Stretching your dollars, Valerie Tagged With: Second Tuesdays Déjà Food

Second Tuesdays Déjà Food Inaugural Event!

July 6, 2008 by Rebecca 3 Comments

And yes, there’s a prize! (See below)

The event is open to everyone and will be repeated monthly. Here’s what we’re asking:

Use your leftovers to create something delicious and different.
Write up and post what you made by the second Tuesday of each month. (We understand that leftover wizardry does not often involve measuring, so if you can’t provide the exact recipe don’t sweat it. Just tell us what you made originally- with or without the recipes- and how you transformed it!)
Send us the permalink for your Déjà Food write-up and a 150 x 150 image of the dish. (Image optional)
Mention the event in your post so that more people learn about the event and we can all inspire each other to create greater Déjà Food masterpieces.

Because of the relatively short notice of this first event, you’re welcome to submit previous posts you’ve made of your Déjà Food show stoppers!

Or you can choose a jar of lovely, mild, homemade cranberry ketchup (great with pork, venison, as a dip for or part of a glaze for grilled turkey.)

Click here if you’re the badge-loving sort! I made it all by my little-old-self. (Like you wouldn’t be able to tell that when you see it. I’ll just feel superior until you click here.)

Filed Under: Getting Creative With Leftovers, Kitchen Techniques and Hints, Rebecca, Recipes, Stretching your dollars, Valerie Tagged With: leftovers, Second Tuesdays Déjà Food

King Arthur Flour Mixed Flour and Cornmeal Tortillas

July 3, 2008 by Rebecca 6 Comments

Yesterday morning, while studiously avoiding anything resembling housework by noodling around on the computer, I saw that Michelle, over at Thursday Night Smackdown, was having a “First Thursday Smackdown” event. The rules? Simply make something you’ve never made from your collection of cookbooks or magazines. Righto! I was up for a challenge. I broke out the newest member of my cookbook family, “The King Arthur Flour Baker’s Companion”.

The TNS event does not give restrictions on what you prepare, but my choices were limited to what was already in my fridge, freezer and pantry. As I have mentioned before, I live miles from nowhere. Last minute hops to the store are nearly out of the question. And unless I catch my husband before he’s past the last decent grocery store on the drive home I’m out of luck having him pick up ingredients. Exploring the fridge and pantry turned up about 1 pound of browned ground beef and some nice bacon refried beans from Sunday’s tacos, three perfect avocados (how did that happen?), some lettuce left from the weekend’s hamburgers, a couple nice (locally grown- no salmonella here…) tomatoes, Vidalia onions and various other yummy things. I thought tostadas would be nice and hoped King Arthur had a tortilla recipe. I was in luck! “Thin Cornmeal Tortillas” appeared on page 185. The recipe appears for free on the King Arthur website, so I’m okay with reposting it here.

“Thin Cornmeal Tortilla

The following is more of a classic tortilla in texture, wafer-thin and pliable. However, it falls off the classic track by including both flour and cornmeal, something a “real” tortilla would never do. We just happen to love the faint sweetness of cornmeal paired with flour’s soft texture — so there!

1 1/3 cups (5 1/2 ounces) unbleached all-purpose flour
2/3 cup (2 3/4 ounces) yellow cornmeal
4 tablespoons (1 3/4 ounces) corn oil or vegetable oil
1/2 cup + 1 tablespoon (4 1/2 ounces) water
1/2 teaspoon salt

Manual Method: In a medium-sized bowl, mix together the flour, cornmeal and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program for Manual or Dough, and press Start. Cancel the machine and remove the dough when it’s smooth, after about 5 minutes of kneading.

Divide the dough into 10 pieces, weighing about 1 3/8 ounces each. Round the pieces into balls, flatten them slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out.

Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time (keep the remaining dough balls covered), roll the balls out until they’re about 8 inches in diameter. Fry the tortillas in the ungreased pan for about 45 seconds on each side. (Or, if you have a tortilla baker — use it!) Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable. Serve warm or at room temperature. Store, tightly wrapped, in a plastic bag at room temperature. For storing tortillas longer than a couple of days, freeze them. Yield: 10 tortillas.

Nutrition information per serving (1 tortilla, 36g): 130 cal, 6g fat, 2g protein, 17g complex carbohydrates, 1g dietary fiber, 110mg sodium, 42mg potassium, 4RE vitamin A, 1mg iron, 1mg calcium, 33mg phosphorus.”

I was pretty excited about making these, because I had never made tortillas before. I know it’s shocking that a mainly Irish American mutt from northern Michigan has never made tortillas, but there you go. The dough came together easily. Really easily! The only place where I departed from the recipe was when I doubled it.

I rolled out and dry-fried each tortilla. Contrary to what you might think from looking at the picture below, I am not incapable of rolling out a nice circle, I just didn’t care last night. I had a lot of hungry people (myself included) waiting for these and decided to leave perfectionism for another evening.

They smelled great while frying; a little nutty and toasty. I deliberately cooked them beyond just done to the crunchy stage because I was making tostadas with them. I did leave a couple soft for the littlest son. I feel the need to point out that these are neither low carb nor are they low fat. In other words, they’re delicious!

They were topped with the bacony refried beans, garlicky beef, fresh guacamole and shredded lettuce. And hot sauce. I went with the Tabasco. My husband went with his favorite chili garlic sauce from the Asian market in an amount that destroys most people’s stomach linings. Without exaggeration I tell you he ate 2/3 of a cup of it on his tostadas. Sometimes I wonder whether he actually has tastebuds.

Here’s how the finished product looked seconds before I wolfed it down.

Final analysis: Would I make these again? Oh yes. These tortillas were so good and so easy to make that I don’t think I’ll be buying tortillas again. I will probably make them regularly in large enough quantities to keep handy for last minute snacks and breakfast burritos. The combination of cornmeal and all-purpose flour resulted in a non-traditional tortilla that was delicious. It had both the natural corn sweetness that you get from corn tortillas and the pliability that you get from flour tortillas. It was a big winner both for its ease of preparation and its taste! The only thing I’ll do differently next time is to triple the recipe instead of doubling it.

Rating: 14 Thumbs Up! It was unanimous.