Asian Tortillas

Experimental snack time!

I mixed an ounce of masa with a scant 1/3 cup of water and a couple of tablespoons of furikake. After pressing two golf ball sized balls of dough in my tortilla press, they were baked in a dry cast iron pan, about a minute on one side and 45 seconds on the 2nd side.

 I ate the two tortillas warm with a few drops of sriracha. I probably could have added a few more drops of water to the mix, but the flavor was great!

Enchiladas From Mother's Day Leftovers

More from the "what's in the pantry?" file.

Yesterday was Mother's Day. Our big celebration was going out for a fancy brunch with two of our sons, my wife, her Mom, and me; along with two other couples and their grown daughter and sons. We've been doing this with them for about 30 years.

So, Marsha and I were home with our youngest son at dinner time. Boston Market was running a Mother's Day special; plus we had a coupon expiring yesterday.

Today, lots of chicken leftovers. We also had their garlic spinach side dish. There were corn tortillas and scallions in the fridge. Enchiladas for Monday's dinner!

What to use for cheese? Aha, Israeli sheep's milk Kaskaval, ready to be grated. All we needed was sauce, so I picked up a bottle of enchilada sauce at Trader Joe's, the only thing I had to buy.

I softened the tortillas in canola oil, and filled them with a chicken, spinach, scallion, and cheese mix. I spread a little sauce in the baking dish and put in the rolled filled tortillas, topped by more sauce and more cheese. Baked for 20 mins. in the oven at 350° F.

Here's the picture before it went in:

Enchilada casserole done:

On the plate:

Sardinas Rancheros

Corn tortillas topped by thickened salsa and sardines, with parm cheese.

Huevos Rancheros

Pretty good dinner. It's a riff on a recipe I learned on the Hilah Cooking website. I toasted a corn tortilla in the oven. On top, I spread some vegetarian refried beans. I poached an egg stovetop on a bed of Paul Newman salsa, then put the egg and salsa on the beans and tortilla. I sprinkled a little Texas Pete hot sauce and some olive oil on top, plus some grated parmigiano cheese. Iced tea to drink. Fresh bosc pear for dessert.