Through the Fire
It happens. The best cook, the one who is so eager to feed her family well, the blogger who needs to test recipes, the adventuresome ones, the one who doggedly is learning and working hard at healing herself through food… all take a break sometimes. ( as indeed, I think we should). I haven’t actually done a lot of cooking, certainly not many new recipes, the last 5-6 weeks. I traveled, came home sick, traveled some more, still came home sick… Now I am feeling better and am itchy to get my hands in some flour, try out some recipes I’ve found on the internet, and feed myself something more interesting than soup and salad bar. Yay!!
On the menu for the next few days for myself includes some chicken liver paté. I love it! After being off my routines for a while, I need to build myself up a bit nutritionally and organ meats are a powerful way to do that, being a highly concentrated form of all the nutrients that are found in meat. I have dear friends who are vegetarian and know some awesome vegetarian chefs AND I believe that meat is good for us. I also believe that it is possible to raise animals in sustainable and ethical ways. I won’t, however, be showing you a photo. Even for the pros, mushy brown food doesn’t photograph well. enough said. I also plan to continue on my soup regime. It works really well for me to have my big meal mid day and then a bowl of soup and perhaps something a bit more in the evening. Keep it simple at the end of the day. The refrigerator needs some emptying and there are onions to pick from the garden so soup ingredients will be onions, garlic, celery, carrots, cabbage and whatever else pops out of those bags in the veggie bins. I’m also planning on making some chia seed flatbread. Quick, easy, delicious. As evidenced by several bread like posts in recent weeks, I have been craving that chewy fix. This recipe is grain free, gluten free, and really good. Though I didn’t really measure the salt and they were a bit salty. Oh well.
- 2 eggs (110 grams egg)
- 5 tablespoons finely ground white chia seeds, not soaked
- 6 tablespoons arrowroot powder
- 2 tablespoons shredded unsweetened coconut flakes
- 2 tablespoons coconut powder
- 3/8 teaspoon unprocessed salt (that’s 1/4 plus 1/8 teaspoon)
- 2 cloves garlic
- 3 tablespoons coconut oil
- 2 tablespoons dehydrated onion flakes, optional. (Find them in the bulk section of most healthy groceries.)
- Add all ingredients to a food processor: eggs, chia seeds, arrowroot, shredded coconut, coconut flour, salt, garlic, coconut oil, and onion flakes, if using. Process well. (Be aware of the size of your eggs. If they’re larger than normal the dough will be too runny. If they’re smaller than normal the dough will be too hard and dry. I solve this problem by weighing the eggs in recipes where it’s critical. 1 large egg = 55 g. 2 eggs = 110 g.)
- Remove the dough from the processor and wrap in parchment paper or plastic wrap. Allow it to sit for 15 minutes or more, so the chia and coconut flour absorb the moisture.
- Open the dough and roll it into a cylinder. Cut it into 7 or 8 equal size pieces. Roll each piece in your hands into a round ball. Place the ball in a tortilla press, or roll it with a rolling pin until it is a flat round tortilla shape. It is easiest to use plastic wrap to prevent sticking.
- Heat a non-stick pan over medium heat. Grease your hands with a bit of coconut oil. Gently pull the plastic away from one side of the flattened tortilla, and flip it into your greased hand. Then gently pull the plastic away from the other side and flip the tortilla into the heated pan.
- Cook it very briefly on one side, flip it with a thin spatula, and cook on the other side. Don’t overcook or it will be stiff. You want these to be flexible so you can bend them around your favorite fillings. Place the finished tortillas on a plate or cover with a cloth to keep them warm.
my notes: I just patted these out with my hands ( which I did oil with olive oil) so they were not thin like tortillas. They were thick and sturdy. ( sturdy enough to hold a glob of chicken liver paté) They weren’t pliable they way they would be if thinner. I also didn’t have any onion flakes – I got some today so next time I’ll use them. These are really quite good and even though a bit salty, dipped in my soup, yum!
Now it is the next day, and the soup and the “tortillas” are but a memory, shared with a housemate. I had the last tortilla for breakfast this morning. I have paté to go in the freezer, and one last bowl of soup for today.
It did feel good to get my hands “floury” and I have a few projects lined up for this weekend as well as some impetus to be out looking for more personal chef cooking jobs.
What are you cooking up this weekend ?? Something delicious, I hope. Share your ideas and recipes in the comments if you want.