Tortilla Time



Quinoa Tortillas

                                                                                                                      My Mom makes the best tacos.  She serves them hot from the griddle.  My sister says you have to put the cheese in the bottom of the taco instead of sprinkling it on top.  That way it melts in better.

    I found a recipe for tortillas using quinoa.  You can have protein even in a meatless taco.  I add 1/4 of parsley and a dash of hot sauce so they look just like Mom's cornmeal tortillas.  I add an additional cup water to create a batter consistency.

   Thanks to the suggestion of reader Tree Huggin Mama I now enjoy easy lentil tacos.  I boil red lentils, mash them and add cumin and chili pepper.  I like to serve them with a and a side of re-fried beans or sweet potatoes and a quick Spanish rice consisting of leftover brown rice with added salsa. 

Quinoa Tortillas

2 cups quinoa flour
1/2 tsp salt
3/4 cup water

Stir flour and salt. Add flour.  Knead dough.  Roll on floured board. Fry 3 minutes on each side. Cool.

Lentil Tacos on Quinoa Tortilla

Rice, Rice, Baby



Lentil Rice Risotto

  If you've ever made risotto you know it is a time-consuming dish to make.  I have a trick that can save you the effort and still have this satisfying meal.  Make it in the crockpot.  That's right, risotto without the stirring!  This is one of my favorite meatless meals since it is full of flavor and easy to make.

   I like to double the recipe to ensure plenty of leftovers or to feed a crowd.  Please excuse the picture; it was steamy under the lid!  This recipe is a copy in my interesting short hand.  I actually followed the original since the crockpot makes it easy.

Risotto With Lentils    Serves 4
from: The Gourmet Vegetarian Slow Cooker by Lynn Alley

1/2 cup dried lentils, rinsed
3/4 cup rice
4 cups water
1 tsp salt

Combine ingredients and cook on high for 2 hours. Chop 1/2 onion- saute 10 minutes until golden brown. Add to the pot. Serve with olive oil, 1/2 cup each: grated cheese and parsley. Add salt and pepper.  Serve with salad, grilled vegetables or stuffed artichokes.