Rice and Bean Tortillas

A few weeks ago, for Shabbat meal, we prepared home made tortillas along with beans, rice and home made salsa. It was a wonderful meal easy to prepare as we were able to make most of the foods ahead of time. I made the tortillas the day before. Thank you Rachel from City on the Hill  for sharing this wonderful tortilla recipe.  We incorporated Coconut oil. I'm including the recipe below but be sure to visit Rachel's Site  . Her family has a ministry, the Dixon Family Ministry which shares the Truth of scriptures and the coming of our coming Messiah Yeshua.

Rice and Bean Tortillas

2 cups of cooked brown rice

1 cup of cooked black beans

Homemade salsa

leaves of lettuce

avocado

12 tortillas (See Recipe below)

Other ingredients you choose for your tortillas

Place lettuce leaf on top of tortilla, then add rice, beans smashed avocado and salsa on tortilla

as you prefer and roll.

Homemade Tortillas Recipe

3 cups of fresh milled flour

1 tsp. salt

1/4 cup + 1 tbsp. coconut oil

1-1/4 cups warm water

Directions
1. Mix together flour, salt in a bowl. Add coconut oil.
2. Cut mixture using a pastry cutter until crumbly.

3. Add warm water and mix with a wooden spoon.

4. Prepare your working area by adding flour to surface.

5. You will have to knead the dough a little to make sure the dough is easy to handle.

6. Divide dough into 12 balls-15 small balls depending on size of tortilla you prefer.

7. Take one round dough ball and flatten it into a disk shape. Using your rolling pin, roll out the dough into a circle.

8. Cook the torillas in heated iron skillet for 30 seconds on each side. I add a tiny bit of coconut oil every 2-3 tortillas.

If you would like to keep them warm, place them in an oven safe dish and place them in the warm temperature oven to keep warm until you need them for your meal. I placed mine in the refrigerator unti the next day and reheated them before Shabbat in the oven which had been used for baked goods previously,

Cook and prepration making these by hand will take about 45 minutes to one hour.

Makes: 12-15 tortillas


If you use a tortilla maker which is inexpensive and safe to use, could you comment below.  I'm looking for one.

Mediterranean Style Millet Salad

I have millet in my cupboards and thought it was time to prepare a dish. Warm weather is still here in Texas so I generally try to make salads. I came across this recipe. It’s a very basic recipe, hardly any prep time apart from soaking the millet the night before. I did soak the millet during the day prior to cooking it for dinner. Although I did read and research shows that it helps to soak grains to help rid of any phytic acid since it may interfere with the absorption of important minerals, I have also read that some phytic acids may be beneficial. Something which I need to research further

Millet Facts

Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof. Ezekiel 4:9

Clearly the Bible scripture shows us that millet was eaten during the ancient biblical times. According to Karen Railey*, millet ranks the sixth most important grain, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various area of the former Soviet Union, Africa, India and Egypt. There are different varieties of millet but there are four major types: pearl, foxtail, proso and finger millet. Pearl millet, the largest seed type, is the most commonly used for human consumption. Since the hull is hard and not digestible, millet must be hulled but that does not affect the seed nutrient value as the germ stays intact.  Millet is a non-glutinous grain like quinoa and is not an acid forming food and is very nutritious food. It has about 15% protein, is high in fiber, contains many B- complex vitamins, vitamin E. Millet is especially high in minerals such as iron, magnesium, phosphorous and potassium.

Millet Salad

2 cups millet, soaked overnight, rinsed and drained

¼ cup chopped red onion

1 green pepper diced

1/2 cup soaked sun dried tomatoes

1 cup sliced black olives

2 Tbsp. Dijon mustard

2 Tbsp. balsamic vinegar

3/4 cup organic olive oil

Unrefined sea salt to taste

• Place soaked, rinsed millet in a saucepan on the stove and add a little more than the amount of water by volume. Add some pinches of salt if you wish. Turn heat on to high. Once the water starts boiling, turn down to simmer. Watch carefully after about ten minutes so the bottom doesn’t stick.

• When the water has been absorbed, after about 15 minutes, remove the saucepan from the hot burner. You may let the millet cool in the pot or transfer to another bowl to let cool. Add some olive oil and mix to fluff up. This will help millet not stick together. Millet needs to be cooled to room temperature.

• If you have not already chopped, diced or cut your vegetables, do so now.

• Mix Dijon mustard and balsamic vinegar in a bowl, add salt. Whisk together mixture while adding olive oil. I find it easier just to use my Braun hand mixer.

• Add vegetables to cooled millet. Incorporate the dressing to the vegetables and millet.

• Taste and add more herbs, salt and pepper to your taste.

Enjoy!

Millet can be prepared as a breakfast porridge, it can be ground up to be used in breads and muffins or in salad form adding your desired vegetables and dressing.


References: WHFoods.com, Chetday.com, photo from Wikipedia.com
*Karen Railey is author of ebook eBook, How to Improve Fading Memory and Thinking Skills with Nutrition . 

This recipe was share with 
Tuesday Twister at GNOWFLINS
Two for Tuesday at A Moderate Life
Read Food Wednesday at Kelly the Kitchen Kop
Pennywise Platter at The Nourishing Gourmet
 




Have you eaten millet before?  If so how did you prepare it.  What were your reasons for including it in your diet? 

 

Greek Quinoa Salad

This evening my daughter Leah and I prepared this wonderful Greek quinoa salad  It had a Mediterranean flavor to it. This is a great vegan recipe if you choose to omit the cheese which we did. I took out the Sheep Feta cheese but forgot to place it on the table. It tasted great even without it. You could easily prepare this vegetarian quinoa salad recipe as a vegan dish by omitting the feta cheese or using another substitute.

Quinoa Facts

According to Quinoa.net, quinoa is often referred to as a grain but it is more like a seed which comes from a leafy plant distantly related to spinach. Quinoa contains more protein than any other grain and is known to be a complete protein. It also provides starch, sugars, fiber, minerals and vitamins. It is also high in linoleic acid. Quinoa is also easy to digest also an alkaline food. For those looking to include more gluten-free foods, you can add quinoa to your list of acceptable foods.

The next time you are preparing a salad which calls for a grain other than quinoa, try substituting with quinoa. Because of its versatility, it can also be added to soups. I’ve even seen desert recipes using quinoa.

Greek Quinoa Salad

3-4 cups water or vegetable broth (we added some organic vegetable powder to water)

1 1/2 cups quinoa uncooked

1/4 cup apple cider vinegar

2 cloves garlic, minced (we doubled, maybe tripled)

juice from one lemon

3 tbsp olive oil

1/2 cup kalamata olives, sliced if desired (we used plain black olives)

1/3 cup fresh parsley, chopped

1/3 cup fresh cilantro, chopped

1 red onion, diced

1 cup cherry tomatoes, sliced in half

1/2 cup chopped artichoke hearts (optional)

salt and pepper to taste

1/2 cup crumbled feta cheese

Directions

• In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.

• In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil. You may use the hand Braun mixer which works well.

• Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

• Add more salt and pepper to taste and gently stir in the feta cheese.

• Other vegetables can also be added if you desire.

Information taken from: www.wholehealthmd.com 
Recipe from: http://vegetarian.about.com/od/vegetarianandvegansalads/r/greekquinoa.htm 

This was shared with
Tuesday Twister at GNOWFLINS
Two for Tuesdays at GirlChef 
Real Food Wednesday at Kelly the Kitchen Kop
Pennywise Platter at The Nourishing Gourmet 
Fight Back Friday at Food Renegade