Yes, my children still eat boxed crackers sometimes, in fact, Judah eats his weight in Graham Crackers every day. And yes, Malone could eat Easy Mac for every meal of her life, if only I would relent and let her. But as much as I can, I try to make sure the food they (and we) consume is made of REAL ingredients. I know this probably comes easier to me than most, since I particularly enjoy making things from scratch, have the time to do so and more resources than many. I wish (fist of fury in the air) that as a community we would make it easier and cheaper to eat REAL food. I could go on long enough to make Michael Pollan proud, but I won't.
I will, however, share with you my latest conquest in this journey to real, homemade food, HOMEMADE TORTILLAS. UH- mazing! That's all. This is how tortillas were meant to be eaten. I got this recipe from Petit Elefant. Thank you, Allison. Thank you. She has more step by step pictures to help you along if you are a rule follower, like me, and need to make sure your dough looks like hers. Its so easy, and fairly quick. Do it. Make them. Now!
Homemade Flour Tortillas
Courtesy of Petit Elefant
Makes 9-10 tortillas, depending on size
2 C. All-purpose flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 C. hot water
1. Mix together the dry ingredients. Mix well.
2. Add oil to the water. Mix together well...ha ha
3. Add water mixture to dry ingredients one teaspoon at a time. Mix, mix, mix. Until a dough forms.
4. On a very well floured surface, knead the dough until smooth
5. Cut and roll into 9-10 small balls
6. Cover with a damp/wet kitchen towel for 20 minutes. Knead little balls and cover again for 10 minutes.
7. Roll out as thin as you can (I like them not too
thin because then they got a bit crispy. I like
them a little thicker and soft)
8. Cook in a greased (BUTTER!) pan until tortilla bubbles, turn over and cook until golden brown.
I made some for Buffalo Chicken Tacos. Divine. But then I also made a couple extra for dessert, which meant I sprinkled them with cinnamon and sugar. Ahhhh.