BREAKFAST PANCAKES

BREAKFAST PANCAKES

Nothing says yummy like a plate full of pancakes with syrup.
And this is really fun to make with kids too. This is a very easy recipe for them to do as a team or by them selves and they get to add their own topping to the pancake.
And the totally awesome part is that you can make your own  specialty pancakes. That will be 100% home made.    Pancakes are a great money saver. You can make a lot of them ahead of time.  And their great in an dinner idea emergency.  Fast and filling.

INGREDIENTS:

2 Cups of unbleached flour.
1 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
2 Cup milk
2 eggs. Any size
Goodies to sprinkle on your pancakes such as
RAISINS * CHOCOLATE CHIPS * GOLDEN RAISINS * ALMOND SLICES *  COCONUT * CRASINS or any type of dried fruit.  

METHOD OF PREPARATION:
Have your pan preheated on low or medium low.  If it's too hot turn it down to low.  
1. If you are using a spray, it is ok to let the pan warm.
2. If you are using butter, Do not warm pan, but rather when your done mixing the batter then turn on the stove, this way you will not burn the butter.  So for this time put the batter in the gently warmed pan, and by the time it is done, the pan will be warm enough

FIRST:   WHISK WHISK WHISK
Note: If the eggs are small or med, you can add a extra egg if you want.  
Mix Baking Powder into flour really good and then in another bowl mix the eggs into the milk.  Then proceed to add the flour, but not all at once.  Gradually add the flour in big scoops and mix each batch in really good.
 The consistency of the batter:
1. If it holds on to the spoon when you lift the spoon too thick.
2. If you hold up the spoon and it fall of in large globs. Still to thick.
3. If it falls off faster, but is not very runny. Nope
4. Now if you hold a spoon full of batter up and the batter is not overly runny and falls off the spoon in a nice stream this is good.

NOTE: If the batter is too thick add more milk a tablespoon at a time. If the batter is too runny add in flour a table spoon at a time.   

SECOND:   COOKING
Note: The first pancake always turns out lighter, this is totally ok.
Note: Have your fixing ready to sprinkle on top of the batter.  Almonds, raisins..etc.
Have your skillet or pan either heated or ready to go with the butter.
Use a tablespoon or a large soup spoon to ladle the batter into the middle of the pan and very gently using the back of the spoon shape the batter in to a circle.
As the pancake cooks watch for bubble to start to appear, as soon as you see a lot of bubbles add the topping of your choice in a few sprinkles here and their.  Then with a metal spatula flip the pancake over to cook on the other side.   Be sure to very gently press down on the pancake with the spatula.
As it cooks you will see it rise up.  When both side are golden brown it is done.
The remaining pancake should have a more even golden color, because the pan is at temperature.

THIRD:  FREEZING
If you have a cookie wrack for cooling this is prefect, but make sure the air reaches the underside.  When they are cooled wrap each one in wax paper then foil, so they're separately wrapped and not touching each other, that way they won't stick to each other when you get them out to use them.
Put all into a large freezer bag or if you have a container that works too.

FOURTH: THAWING 
Take out as many as you want and unwrap.
1st method:  Heat up pan on low to medium low and rewarm them that way.  Until the middle is no longer frozen.
2nd method:  A Toaster oven or oven work great.  Put the pancakes in the oven or toaster oven. The oven you can turn to 300 and watch the pancakes till their heated though.  All they have to be is warmed not cooked.  The toaster oven same thing.  Now just to clarify the toaster oven that you
 open up like a regular oven.

And their you go real 100% home made frozen pan cakes and you know exactly what is in them.
And I have a recipe for Blackberry syrup that on here. mmmmmm

For the picture above. The apple topping is super easy. Chop a apple in to bite size piece, put in a pan add about two table spoon sugar and cook on medium heat until the sugar is melted and the apples are warmed.  

HAPPY PANCAKING!

DIRTY RICE/NOODLES

DIRTY RICE OR NOODLES. 

Whether it Dirty rice or Dirty noodles this is a great money saving dish. Simple versitle and very filling. And you can use any veggies you want. Instead of carrots and celery, use broccoli, bell peppers, cauliflower, or any other veggie you have. Use your imagination and create your own yummy version.
Note: You can cook things separately and keep them in a gently warm oven until the rest of the food is done.  

Important Note: The rice one freezes very well. However the noodle one does not.  So I suggest do not mix in the noodles like you do the rice.  Add the noddles to the bowl and add the meat on top. This way you can freeze the meat. Then make new noddles later on and they will taste fresh and yummy.
INGREDIENTS:  
2 to 3 Cup cooked rice.  Any type is fine.
1 to 3 Cup Cooked noodles. Any type is fine.
1 to 2 pounds of ground meat, your choice.
1 cup of Ketshup.
1 can of stewed tomatoes
1 4  oz can of tomato paste.
2 Tablespoons of olive oil.
1 Whole Sweet onion. DICED Or Red, or white, or your choice.
2 to 5 cloves garlic peeled and sliced. MINCED
1 Jalapenos (Optional) DICED
1 Poblano pepper (Optional) DICED
5 Sage Leaves  MINCED
1 Half of a Red bell Pepper DICED.
1 Half of a Green Bell Pepper. DICED
2 Celery Chopped
1 Carrot, DICED
1 Half of a Yellow Zucchine DICED
1 Teaspoon of each of these spices (YOUR CHOICE) Cinnamon, Cumin, Oregano, Basil, Thyme, Rosemary, White Pepper, Black Pepper, Turmeric, or  maybe a spice you have that I don't know about.
And Grated Cheedar Cheese to put on top.

FIRST: COOKING THE RICE
CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8  5/8  Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1  3/4 CUPS

1 1/4 CUP LONG GRAIN RICE

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR  1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 to 15 MINUTE MORE.
NOTE: This can be out on the burner until the food is done. 

SECOND: IF YOUR USING NOODLES  NOTE: NO LID REQUIRED.
Fill a large pot with water and turn the burner on High.  As soon as you see small bubbles bubbling up from the bottom in little lines toward the top, put your noddles in. Stir frequently with wooden spoon to keep from sticking.  As soon as the water really starts to boil, turn the burner down to Medium High.  When you see white foam start to float on top of the water the noddles are close to being done, that means the starch  is coming out. Take one our periodically, let it cool and taste it. 
1. If  it's chewy, it's not done.   
2. If it's a little less chewy, but still not soft, it's still  not done.  
3. If  it is soft and not mushy, it's probably done.  Turn off the burner and drain the hot water off in a separate bowl, to let the water cool. 
4. Lightly drizzle salad oil or olive oil over the noodles and mix in. This will keep the noodles from sticking togetheir.  
Set aside and cover with a lid to keep warm and so they don't dry out.  They will be find until the dinner is done.

THIRD: COOKING THE MEAT.  Cook the Meat at Med-High...
Get a large pan out enough to contain either 1 pound or 2 pounds of meat.
1. If the meat is frozen.
a. Thaw it in your microwave, if you have a inverter defroster.
b. Thaw in the refrigerator. The best thing to do is put it in the refrigerator the day before, toward the front front of the refrigerator.

Next minced the garlic and put it in the pan, Then dice the onion add to the pan with the diced whole jalapenos and anaheim peppers.  Add two tablespoons olive oil and sautee.  

Tip: Hold back a picec of uncooked onion and compair it to what you are cooking, as soon as it looks shiny and a bit transparent you can add the meat.

Next add all the spices and with a wooden spoon break the meat in to smaller and smaller piece.
Note: This is a great time if you have it to add some stock or broth to the meat. mmmm my favorite thing to do.
 If you are add about  1/2 cup for 1 pound of meat or 3/4 cups or less to 2 pounds of meat.

Note: If the bottom of the pan is getting dry add more broth.  It is also ok to add a little water, but soup has more flavor.

Cover the cooking meat with a lid and periodically lift the lid and chop chop chop, breaking the meat apart and watching all the pink meat turn brown.  As you watch the pink areas turn brown, break more meat up to make sure their no pockets of raw meat. When you feel you can not see any more pink meat, turn the burner down to low, put the lid back on and let cook on low for about another 10 minutes more.
Next drain off grease.  Tilt the pan gently and push all the meat to the higher side and ladle off the grease into a metal can to freeze, then throw away.

NEXT  Add Ketsup, tomato paste, and stewed tomatoes to the meat.  Put the lid on and let simmer on low until the veggies are done cooking.

FOURTH: COOKING THE VEGGIES
Note: When the carrots are cooked the veggies are done.  Cool one and taste it.
In another pan add diced carrots, zucchini and both bell peppers.  Turn on high and with a wooden spoon stir. As the veggies cook from the high heat of the pan, some of the edges of the veggies might blacken, a little bit.  This usually cooks really fast.  As soon as the carrots are done, turn off

FIFTH:  IN A BIG BOWL.   
1. Mix Rice, Meat, & Veggies. Stir well.  
2.  Mix Cooked Veggies and Meat together. Keep noodles on the side.

EXTRA NOTE:  
1. Have some extra stock or broth.  Thaw the soup out and bring to a boil, turn to low and cook for a bit.  In a bowl add some of the Dirty rice or noodles and pour soup over it.  This is so yummy. 

2. Made some fresh tortillas, grade some cheese on the tortilla add the Dirty rice or noddles.  Yummy. 

3. Or be inventive and see what happens. :)


EASY CUCUMBER SALAD
1. Slice a whole cucumber thinly.
2. Hand full or raisins.
3. Sprinkle of slivered almonds or any other nut.
4. Drizzle of honey.
5. Drizzle of White Balsamic Vinegar or Dark Vinegar. 



Happy eats.

SPAHGETTI SQUASH SOUP WITH SHRIMP & BOK CHOY

SPAGHETTI SQUASH SOUP WITH SHRIMP & BOK CHOY

This is one of my favorite comfort foods.  Healthy and easy to make.

INGREDIENTS:
1 Spaghetti squash.
1 Bag of Medium sized shrimp.
1 Medium head of Bok Choy.
A Large hand full fresh cilantro.
4 to 5 cloves of garlic
6 to 7 cups home made stock or broth.
3 Tablespoons of Olive oil.






FIRST: COOKING THE SPAGHETTI SQUASH
NOTE: Cooked Spaghetti squash will have al dente taste to it, meaning it will have some crunch to it, this is perfectly fine.  & It's ok to let the spaghetti squash cool as your preparing the other food.
Very carefully cut the squash in half and clean out the seeds.  Place  both pieces in the double boiler face down.  Pour about 4 to 5 cups of water in the bottom or more depending the size of your double boiler.
Bring the water to a boil with the lid on and let boil.  Keep an close eye because this will cook quite fast.  But take into consideration the bigger your squash the slower the smaller the faster.  Use a sharp knife to pierce the skin, if it goes right through and comes out nicely it's done.  If you pull the squash up with the knife it's not done.  What you are looking for in the finish squash is that when you take the fork to it and start pulling at the flesh that it come apart nicely and looked like it's name sake spaghetti.  If you notice that your cook squash is not coming apart, put it back in the steamer, replenish the water, bring to a boil then steam for 5 to 6 minutes longer.


SECOND:  SHRIMP & MINCE
Get a large bowl and pour all the shrimp into it and fill with water as the shrimp are defrosting.  Get out a pan large enough to accommodate all the shrimp set aside.  

Now I love a lot of cilantro in my soup so I put about a cup and a half.  I suggest a big hand full which is about a cup or less.  Wash the cilantro and pat dry with a clean towel then pinch off the leaves set in a pile in the middle of your cutting board.  Next peel your garlic and then mince the garlic and cilantro. Put in pan with olive oil. Do not turn on yet.  

1. Note: If you want you can cook the shrimp ahead of time.

2. Note: If you are using precooked shrimp skip this part.

3. Note: After the shrimp are done cooking and removed from the pan, add a to ladle spoon fulls of hot broth to the pan and swish it around with a spoon and add back to the soup.  

Now time to fiddle with the shrimp. Place a clean dish towel or some paper towel in a bowl, because you want to soak up as much of the water as possible.  Gently peel the shrimp and devein them if need be, some time they are already devein.  Basically hold the little shrimpy level so the body curls hangs downward. Take a knife and parallel to the back gently slice it. Sense the body is transparent you see the little dark line that is the vein, just pull it out the best you can.  After you have clean all your shrimp let the paper towel soak up the water as much as possible.  If their a little bit in their that ok.  
Turn the stove top to Medium and start to saute the garlic and cilantro and as soon as you start to smell the aroma of the garlic, turn down to low and put in the shrimp. Shrimp like to be cooked on low, if you cook them at a higher temperature they will be come rubbery.  
Keep your eye on the shrimp and watch how they react as they cook they will start to curl up, this also depends on the size of your shrimp.  Try to evenly space out the shrimp, so they are all face down.  As they cook they will also start to lose their transparency and look more whitish, turn them over according to doneness.  Yes it takes a bit of patients, but it is so worth it for taste and texture.    Here is a little trick I like to do. Have a bowl set aside, and place all the cooked shrimp in their until their all in the bowl, them return them all and cover the pan with a lid for about 2 to 3 minutes on low, this way you'll be doubly sure their cook all the way thought.   Careful look over the shrimp to judge how much longer you want to cook it.

THIRD:  STOCK/BROTH & BOK CHOY
Put the stock or broth into a medium pot turn on high heat.  Wash and coarsely chop the bok choy ( Cabbage, Kale, Chard or any thick leafy greens) add to broth to cook leaves. As soon as the broth come to a boil turn down to low and simmer for about 5 to 6 minutes.  Were just cooking the greens and heating up the soup broth.

FOURTH: ASSEMBLING YOUR SOUP BOWLS.  
Have your soup bowl out.  Take your spaghetti squash and scrap it and add a little bit to each bowl, remove the cooked greens and add some to each bowl, next add as much shrimp to each bowl as you desire and fill up with broth.

FIFTH: DEALING WITH LEFT OVER BROTH OR STOCK (if theirs any left).
Remove all the bok choy and let broth cool, a half hour to a hour is ok.  But check it anyway.  Either put in a ice cube tray and freeze or put in larger plastic container and freeze for a later time.
Note: Do not put hot soup in to plastic containers it will affect the flavor and you'll taste plastic.  

Sit Back in your favorite comfy chair and enjoy. 

CHOCOLATE CHIP COOKIES PART 2

CHOCOLATE CHIP COOKIES
PART 2
Ingredients:
2 Cups flour   About 19 to 20 heaping Tablespoons.
3/4 cups dark brown sugar
3/4 cups sugar
2 eggs
2 4 oz sticks of butter
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1 bag of Chocolate chips about 12 oz.

METHOD OF PREPARATION:
You will need a big bowl, a electric egg beater or pastry knife.  A cookie tray to cook the cookies.


FIRST: BEAT LIKE THERE IS NO TOMORROW.
Note:  I like to pulse the butter in the microwave for about 8 seconds, twice to soften the butter.
But keep in mind all microwaves run at different temperature, so pulse less just to be safe.

Cream the butter in a bowl with your weapon of choice, when it is thoroughly creamed add white sugar and incorporate into the butter. And if all the butter get stuck in the egg beaters that's okay :)   Break one egg and add it to butter. Beat to incorporate, then add brow sugar. Beat some more. Next add the baking soda and powder and beat in.  Last but not least add the other egg and beat in. Yes there is a lot of beating going on.  If your using the Pastry knife to cream the butter, just cut it up and keep cutting as you add the sugars and eggs.  Cut, cut, cut, then use a wooden spoon.

SECOND: A WHOLE LOT OF MIXING.
Dump in bag of chocolate chips (2 cups) into the mixture and mix in with wooden spoon.  Now add about three to four tablespoons of flour and mix it in.  Keep on doing this with the flour so you don't overwhelm the batter. The batter should be very moist and slightly sticky.  If you add too much flour it will overwhelm the butter and the cookie will not spread out, instead you will have a hard piece of cookie. Not yummy.  This is why you add a little at a time to the batter. One way to tell if the batter is good is mix it with a wooden spoon and if you can get a big chuck of it to stick to the spoon by lifting it up.  Sticky enough to stick to the spoon and not fall off.

THIRD: SHAPING.
1. Shaping by hand. Have a small bowl with flour in it to pat down the palms of your hands, this keep the batter from sticking to your hands.  You want to pick up about a walnut size or a little bigger and gently roll it in your hands making a ball and then place on cookie baking tray about two inches apart.

2. Using a spoon.  Use two spoon's smaller than a soup spoon. Pick up a little bit of the dough about the size of a walnut and then use the other spoon to push off the batter onto the cookie baking tray again leave about two inches between the cookies.

FOURTH: BAKING
Bake at 325 to 350 for 12 minutes or cookies have a nice lite golden look, like cookies in the picture above. But keep in mind the smaller you make the cookies the faster they cook, the bigger the longer they will cook. So always be mindful.
After they are done take them out of the oven and have a cookie rack near by to cool them on. With a metal spatula carefully lift time off the tray and place them on the rack to cool for five minutes or more.
Note: Cookies coming right out of the oven are very soft and breakable. As they cool they harden up and become yummy.

 TROUBLE SHOOTING IDEAS 
OK you got the batter done and you not sure if there's not enough flour added. Let's say you added all 20 Tablespoon and your still not sure. Here is a way to find out. Yeah it takes a little while, but you'll save the batter. And this is a good way to get better and better at the skill of making cookies.
1. Not sure if their enough flour added.  Turn the oven on to 325 or 350. Spray a cookie sheet and make some cookie dough balls, one or two is fine. Cook them for about 12 minutes or until golden brown.  Let them cool on a cookie rack for 5 minutes then test.  If the cookies is yummy don't change one thing and cook the rest.  If it didn't set up right after the five minutes add about 3 to four more Table spoons of flour.

FUN TIP:  Hold back a handful of chocolate chips.   When you put the cookies in the oven to cook, watch them as soon as they flatten out, pull the cookie tray out with a oven mitt.  Now carefully press the chocolate chips into the cookies as many as you want.  When you are done return to the oven and cook normally.  Your cookies will turn out like the cookies pictured on Part 1.

Fill up a tall glass with milk and enjoy.

P.s. These make Awesome Chocolate chip ice cream sandwiches.

CHOCOLATE CHIP COOKIES PART 1.

CHOCOLATE CHIP COOKIES
PART 1.

This is what my husband calls the most sacred of all the  cookies and he will jump head over heels to help me with dishes and kitchen tasks, if I make them.   

I've been making chocolate chip cookies for nearly 12 years and what you use and how mix the ingredient together really effect the way they turn out.  It's science.

Before we get started let talk about the method of making them and all of the ingredients.

Here is my two favorite mixing methods.

1. Pastry knife: 
This is the best method ever, because instead of pulverizing the butter with a food processor as you add the other ingredients and end up with a fine bread crumb consistency. Instead you get nice uneven piece's that are spread out thought the batter.
Note: Make sure the pastry knife has good blades and not rounded.

2. Hand held electric beaters.
This method is very nice to, because the blades are rounded and very open. So when you cream the butter and add the rest of the ingredients they mix together very well and you still can see the little buttery clumps incorporated thought out the mixture.

BUTTER:
The butter is very important. And yes the better quality butter is going to be the best. Stay away from margarine butter or any butter that is sold in tubs, because they are too oily.  Try to get butter that is sold in squares or blocks.  And yes butter can be very expensive, so here is what I do.  I only make chocolate chip cookies when I can afford the butter I like. The brand of butter that I like is called Kerry Gold.

CHOCOLATE CHIPS:
Look for chocolate chip that have no wax additives and use real vanilla. Look at the packaging.  It will say real vanilla on the package, if it does not, do not use it.   Well you can use it, but to get the best possible chocolate chips you want to try to use good ingredients.  Guittard is the best brand and has the best flavor and tastes  like real vanilla, which it is.  I know because I make my own home made vanilla extract.  

HOME MADE VANILLA EXTRACT:
Once you make home made vanilla extract their is no going back to store brands.  And you'll be able to taste how bad the store brands are. Store brands have a lot of additives and unsavory things to mimic vanilla.  Fresh vanilla extract is something extra special to add to your cookie recipe. How ever it is quite expensive for the beans and the vodka.  But oh so worth it.  I tend to wait a long time to get everything together, but once I do their a big smile on my face.     
Recipe:  
 5 whole vanilla beans split down the middle all the way, then cut them in half.
 2 cups of vodka.
 1 glass jar with tight fitting lid.
 Put the cut vanilla bean into glass jar, fill with vodka and cap off. 
Put in dark place and shake once a day for a full month. Whalla Pure Vanilla Extract.
The more vanilla beans you put into the glass jar the stronger the extract will be.  I'm going to be making a big bottle soon using 10 vanilla beans and 4 cups of vodka.   


EGGS:   
Eggs are totally up to your preference.  Big, small, medium, brown or white. It does not matter.  I've use organic, grass fed, and generic. I can't tell the difference.  However use to large eggs, two medium eggs and if you want three small eggs. This is what I do.

FLOUR:  
I tend to have the best results with one cup bread flour and one cup all purpose flour.  But generally stick to what you are use to.  Their are tons of other flours to try, and believe me I have, but you have to be really careful.  I will talk about this in another post, but for right now were sticking to traditional chocolate chip cookies. 

BAKING POWDER:
This is pretty straight forward.  Use a brand you like.   

SUGARS:
Now their are a lot of different type of grades of white and brown sugars. If you can get your hand on a better quality please do.  If you can't use Dark brown sugar and regular white sugar.    If you want to use something other than sugar like Splenda or Stevia your cookies will be good, but the other sugars are better for traditional chocolate chip cookies.


                                                                   

GREEK YOGURT BREAKFAST TORTILLA CREPES WITH FRUIT SAUCE.

GREEK YOGURT BREAKFAST TORTILLA CREPES WITH  BLUE BERRY SAUCE.

Say What?!?!    Tortillla Crepes?   Yup! Tortilla Crepes and they're oh so yummy.

These are beyond yummy, once you try these, they will be an instant favorite.  I tend to make them for special occasions because they are some what rich, but that is not a bad thing in this case.   And you can use any type of seasonal fruit of berries you like. 

Here we go:

INGREDIENTS:
For Tortillas:
2 cups Bread flour or All purpose flour.
6 oz of milk warmed.  
4 Tablespoons of plain Greek yogurt.
1 Teaspoon of baking soda.
1 to 2 Tablespoons olive oil optional. 
&
1 or 2 Eggs
1 Cup of blues berries or your choice.
1 Tablespoons of sugar.
2 Tablespoons of water
Extra yogurt for garnish. 
Powdered sugar for garnish.

METHOD OF PREPARATION:

FIRST: MAKING TORTILLAS

Have ready a rolling pin, flour for dredging and all so a pan for cooking tortillas.  

1. Pour two cups of flour into a medium bowl and mix in 1 teaspoon of baking power.

2. Gently warm milk on stove and then add olive oil to it and mix it in. (Milk should not be hot)  


3.  Pour half of the milk and two table spoons yogurt into the flour, cut in with a wooden spoon until incorporated. Add the rest of the milk and the yogurt and keep turning bowl and cutting in until you get a rough ball.

4.  Lightly sprinkle flour over dough and now pick up the edge and fold it over and push down with your knuckles. Turn bowl and repeat as you do this and add light dusting of flour until the dough stops sticking to your fingers.  If the dough is wet add more flour until the dough is slightly tacky. Tacky is ok. Because after it is done resting you be dredging it in flour again.

5. Rest dough 25 minutes.

6.  Next divided the dough into 8 or more walnut size balls.   Lightly flour them to keep them from sticking.

7. Turn the burner to low.  Let it warm up a little as you shape the tortillas.

 8.  Pick a ball up and squish it into a round disk using both your index fingers and thumbs.  Dredged the round in flour and then lay it out on the cutting board.  Use the rolling pin and flatten the disk pushing away from you and turning the disks as you make it bigger.  Sprinkle flour on the board as needed. When you have a  good size tortilla place it in the pan.

9. Give the pan a little shake to keep the tortilla from sticking. Watch the top of the tortilla and you should start to see little air pockets fill and raise up. Use a metal spatula to check the bottom of  the tortilla. As soon as you see light tan spots, flip your tortilla over and cook until more light tan spot appear.  When both sides have tan spots on both sides your tortilla is done.

10. Stack finished tortillas on plate and use right away.  Or cool and put in the refrigerator  They will be ok for up to 3 days then you must freeze them. Or wrap in foil and freeze right away.

SECOND:  DIPPING AND COOKING

Have your pan ready by having it sprayed with Pam or a dab of butter melted. (cooking spray work a little bit better in this case.)  But if you have a really good non stick pan that great. Turn the burner to low or medium low.
Break one egg in to a large dish, big enough to hold a flat tortilla.  Dip the tortilla and move it around until one side is completely covered in egg and flip and do the same to the other side. Then with a metal prongs  move to your pan to cook.
As you cook the tortilla watch the color of the egg, when the egg on the outside is cooked on both side the tortilla is done.   And if need be turn down or up the stove if you feel the heat is too low or the flour tortilla is cooking to fast.
Put finished tortillas on a oven proof plate and keep in a warm oven until all are finished.

THIRD:  COOKING BLUE BERRIES.

Add blue berries, water, and sugar to pan and turn on Medium high. Bring to a boil on Medium high and then quickly turn down to low and simmer for about 2 minutes.

FOURTH: ASSEMBLING TORTILLA CREPE. 

Take one cooked Tortilla and lay flat on a plate, spoon some blue berries down the middle then fold in half.  Add a Tablespoon of yogurt on top with a bit more berries and syrup and then Sprinkle with powdered sugar.


DIG IN AND Mmmmmmmmmm


  

HOW TO COOK RICE OR AROMATIC RICE

HOW TO COOKE RICE OR AROMATIC RICE:
 If you just want to make regular white rice just don't add any extras, it's that simple. But if you do add away.  What I like to do after the aromatic rice is done cooking is add a little cheese to the top and add hot chili garlic sauce, mix it up and yummy.  And if you haven't noticed I like to be very exacting with my rice.

= means equal

1CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS


INGREDIENTS

1 1/4 CUP LONG GRAIN RICE

2  CLOVES GARLIC. DICED.

A HAND FULL CILANTRO DICED WITH THE GARLIC.

1 BAY LEAF

1/8 TEASPOON TURMERIC POWDER

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.

6. ENJOY RICE.