when i cook with josephine, i learn quite a bit. i always do. she is moving fast, doing her thing, and talking about the directions. she stops and says, taste this. you're going to freak out. and i do! it's just that good. and nothing is crazy, it's all very simple. but i think the difference is the attention and care for the food. she pays attention to her ingredients, to the prepping, to the best way to get the flavor she wants. it's so incredible to watch someone operate in their passion.
(my eggs go on these glorious things in the morning)
she was prepping something and she said, listen, you have to take care of your food. it slapped me in my face. because i'm a food user. i use food to get what i want, i certainly don't "take care of it". i like fast and convenient things because that means i get what i want faster! and there's nothing wrong with getting something fast per se, but it's kind of just my mind set in a lot of areas. i use food to comfort me and reward myself and to fill up fast! i'm always in a frenzy about it. i'm so hungry i have to eat now! or crap, dinner's in an hour what can i throw together! (disclaimer, we all have those days where we need to do that. but that's like every night for me. not a good rut to be in!)
i'm not taking care of food, it's taking care of me. and i mean that in the worst sense. so what's been happening over these last 6 weeks is that my heart is being changed and subsequently, my mind is changing about food. i can't make this crap up.
remember, i was just giving up sweet treats for lent. look what God is doing. it's a little crazy.
so i began wondering what would happen if i started to take care of the food. if it were just melded into our day. that instead of shopping or social media or 10 play dates, or this or that, i would take time and plan. i began to cook with the kids and talk about measuring and taking turns. we began to slow down and not look at how fast i could make something, but marvel at what God has made and just enjoy it for what it is.
not abuse it for a fix.
(all germs were cooked out. we hope.)
so as God has been doing a work in me, showing lots of heart issues, it's changing the way we relate to food. and yes, i'm in the kitchen more and actually, we're all in the kitchen more. but it's fun and relaxed when i'm not in a panic. i stay at home and this is pretty doable. if you're not a stay at home mom, this will maybe take more substantial planning on the weekends and evenings, and is maybe even not going to work. this isn't one size fits all, it's my story and how God's changing me. take what you can from it and leave what you can't!
SUPER long intro. sorry. now here's josephing talkin' tortillas.
Where was the last time you had a freshly-made, pipin’ hot and soft tortilla? In an authentic Mexican restaurant? Perhaps....But what's in them? (jami says, Lard probably!). Perhaps you're like most people (jami!) who settle for conventionally made tortillas? Oh, there are so many good brands out there that make "healthy" tortillas- whole wheat, less-carbs, spinach-infused, etc. You name it, they’ve got it! Though, I don’t know about you. I always tasted some kind of “funk” in those pre-made tortillas. Not to mention they are PRICY. Especially when you see how inexpensive and fast it is to make your own.
Well, I am delighted to say I have not purchased store-bought tortillas for at least 5 years (Yes, I’m counting all the money that I have saved from those years). Seriously, I have an easy recipe for whole-wheat tortillas that is so yummy. It is good and good for you...and I hope you would give it a try!
Home made tortillas
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)
1/2 cup + 2 tablespoons boiling water
1. 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 and continue to mix with your hands until mixture comes together, ¼ cup at a time, adding additional hot water as needed. Knead the mixture in the bowl or on the countertop by hand 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.
2. Divide the dough into 10 golf ball size pieces, about 1 ¼-inch. Roll each piece into a lightly floured surface into a 6-inch round using a rolling pin.
3. Heat a large skillet over medium high heat. Cook a rolled tortilla in hot skillet until the bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots start to appear on bottom. Immediately transfer cooked tortilla to tortilla server or a baking sheet and cover with a tea towel. Repeat with remaining tortillas. Serve hot.
- These tortillas can be made as small as 6-inches or as big as 12-inches. If you desire to make them bigger, just make bigger dough balls.
- You can use a tortilla press to flatten the dough balls before rolling them out. It would make the rolling easier and more even.
- These tortillas can be stored in a Ziploc bag in the refrigerator up to 1 week.
- jami says: i freeze mine and pull them out in the morning to put my egg and veggie breakfast omelet on them. i set it on the pan while the egg is cooking and it unfreezes quickly!