A Bit Of Crack(ed Up)
Well, the title is a play on the Irish craic.
Last night's supper, chicken salad wraps, was fun to make, but did crack up
After a really lovely almost summer's day, a summery supper and time to stock up on summery things: a batch of flour torilla. They are a great standby, and easy to make.
The secret to the round shape is rolling them into balls before rolling them.
What I didn't get right was the cooking. I left them in the pan too long so when I wrapped, the didn't, they cracked up. And me (up).
I have another eight in the freezer to practise with. When the time comes.
The recipe is available via (this link(https://fionasfavourites.net/all-wrapped-up/).
And, why are you getting two posts in quick succession? Blame it on my not getting another "lost" post sorted. I keep getting sidetracked and I also keep finding other things that need sorting first. It's like a chain reaction. They will arrive. Eventually.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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Great piece of content, but I would have been glad of you have finished the process 😊
Actually, if you follow the link to the recipe, you will see the full process. Posted a while ago, from my WordPress site, to the blockchain using @exxp.
Thanks for stopping by and have a good day.
Okay, I will surely follow the link, thank you for sharing
A little avocado and cilantro and those wraps would look like they came from here in Arizona. Love wraps, seldom eat bread anymore unless it's sourdough and I have to limit that because it is super fattening (but oh so delicious). Here we wrap anything and everything in tortillas and even use them to sop up the little bits left on the plate/bowl.
Here's a NO LARD healthier tortilla recipe I found somewhere on the net, forgot where:
2 cups (250 g) All-purpose flour
1 teaspoon Baking powder
2 tablespoon Olive oil canola or coconut oil or avocado oil
½ teaspoon Salt
½ cup (120 ml) Hot water
Makes about 8 med torts I'm sure you know how to add flour, oil, or water to get the right consistency. I like the avocado oil, it adds a lot of flavor although coconut oil gives a nice taste too! Recipe can be doubled or even triple easily. I actually use gluten-free flour as well and it works fine.
Thank you for that! Avo is out of season here and I had wanted to do a kind of southern take - as I often do, but certain pantry items were MIA.
Incidentally, my recipe doesn't include lard, either and uses vegetable oil, too. The hot water and baking powder interes me. I will try that next time. I have 8 in stock.
I haven't "done" commercial bread since my "mother" survived - last June-ish, so going on 18 months. Other than one (also artisan but not sourdough) loaf we get from a market pal each Saturday, it's the only yeast bread we eat. That change has made an enormous difference to me. I have lost weight, feel better and notwithstanding eating more bread than I had in the previous three years, kept it off.
Oh, and I also make naan flatbreads, too, and which are also versatile and freeze well.
Yeah, the gluten-free move did the same for me, no more bloated feeling and lost weight too! Just a note on vegetable oil, if you are wanting to be heart healthy use it as little as possible. After my bypass, I spent a lot of time studying and talking to dieticians about certain things and I stick to olive oil for most cooking, canola oil if I don't want the oil to flavor the food at all, and coconut or avocado oils if I want to give something a twist. None of these create build-up in your arteries. Even the butter I use is a substitute made with avocado oil and taste so close to the real thing.
Side note - the hot water makes the tortilla dough easier to knead and more pliable to work with while the baking powder gives them a lighter/softer feeling/texture instead of hard/heavy.
Naan bread and what the Navajo indians here call fry bread are both awesome too!
I really wish my younger self would have taken the time to learn more about these things and eaten healthier but alas youth is wasted on the young.
Tell me about it! My nearly 55+-year old body longs for what it took for granted!!!
We are so fortunate to live down the road from an olive farm...so that, and canola is all I use. I have the (mis)fortune to be married to someone whose feed-conversion ratio (his phrase) and his non-existent cholesterol make him the envy of all. Our diet tends towards the Mediterranean...
Thanks for the tips on the tortilla - I will certainly be playing around with the next batch and adding these suggestions to my
crappynotes! Thank you!Now I'm off to make fish cakes for supper (and to freeze!).
I wouldn't mind the cracking up, would actually add to the taste experience!
Lucky man you have!
Rica receta. En mi tierra le decimos chaguarma.
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