Monthly Archives: November 2010

I am still missing Mexican food here in Germany. Although there is an abundance of bread, there is nothing like homemade flour tortillas. For my friends in California, these tortillas might just give Chevy’s a run for their money…maybe..but the only downside is that you have to be El Machino. Get ready for a little bit of work. But Oh it is so worth it. These tortillas are way better than store bought at the least. Not to mention they contain a whopping 5 ingredients and no preservatives or partially hydrogenated junk. So here they are:

2 cups of all purpose unbleached flour ( you can substitute half for whole wheat flour if you like )
1 1/8 tsp. of salt
1 tsp. baking powder
2 tsp. vegetable oil
3/4 cup warm milk or if you want to make it vegan you can use rice milk, hemp milk, soy milk…whatever your heart desires. I have had success with all of these.

Combine together the flour, salt, and baking powder. Then add in the oil, and warm milk. Mix and bring it together and shape it like a ball. Kneed the dough with your hands on the counter top for about 5 minutes or until the dough feels nice and smooth.

Separate dough and roll into small balls. ( insert childish laughter here ). You should get about 10-12 balls of dough depending on how big you want to make your tortillas. Place the balls of dough on a cutting board or other flat surface of choice and cover with saran wrap. Let rest for about 30 minutes. You can even make the dough and do all of these steps a day ahead of time. Just store the dough in the fridge until you use it. ( Awesome right? )

 One at a time press the balls of dough between two layers of saran wrap until you get them into a flattened shape. ( feel free to make them as flat as you can at this point. ) Then take it out from under the saran wrap and stretch them to your desired thickness and shape. Round is always good..but since they are homemade don’t worry if they look a little odd. It gives them character, and it’s the taste that counts.

Heat a skillet over medium heat. Place your tortillas one at a time on the skillet and cook until you see it start to bubble up. Then flip and heat to your desired doneness. Taste test the first one… ( No one is looking ) and then keep heating up the rest.

Enjoy with fajitas, tacos, burritos…or just by themselves.


Tonights dinner was far from the usual Fresh Farmer’s market Saturday dinner I am used to cooking. This food came straight from the commissary here in Germany, and most of the veggies came from a natural food store here called Alnatura. Considering I have yet to see a Mexican food restaurant here in Germany I was craving some mexican food and this is what I came up with. I apologize for my photos…the fluorescent lighting is brutal and it makes the food look like a hot mess…but it’s good I promise.

Baked Corn Mexican Casserole


For the baked corn bottom:
about 4 cups of corn ( I used frozen organic corn )
1 tsp. of salt, or to your liking
4 Tbs. of butter or margarine ( I used organic Smart Balance )
First start off by making the bottom layer.  Preheat the oven to 400 degrees F. Thaw the corn in a medium sized saucepan. Then with a spoon, fork, or whisk, smash up the corn and make it as creamy as possible. Or if you are fortunate enough to have a food processor (unlike me at the moment ) mash it up in there for a few spins. Add in the salt…
Then transfer to a greased baking dish and bake for approximately 40 minutes.
For the the rest of the ingredients:
1 Zucchini
1 clove of garlic
2 bell peppers
1 can diced tomatoes
1 Tbs. Tomato paste
1 can of kidney beans
1/4 cup chili powder
Tbs. of mustard
Tbs. Cumin
1 red onion, diced
olive oil
Mexican Cheese blend ( just enough to cover the top )
Heat oil in a medium saucepan. Add the onion and garlic and stir until translucent. Then pour in the can of diced tomatoes, and tomato paste. Stir and add in the spices and kidney beans ( don’t drain them throw it all in ). Salt and pepper to taste. Simmer until the rest of your ingredients are ready.
Once your corn is done baking pull it out of the oven and set aside. Cut the tops off of your bell peppers and pull out the seeds. Cut in half and coat lightly in a little olive oil, salt and pepper. Place cut side down on a baking sheet and bake at 450 degrees F for 15-20 mins. 
In the meantime, slice up your zucchini and saute it it in a pan with a little garlic, salt and pepper just until tender.
After everything is done baking you can start building your casserole.
Place roasted bell peppers over the baked corn first lying them flat. Then layer the zucchini over the peppers. Add the Chili sauce over the peppers and zucchini until completely covered and then add the cheese.
Place in the oven for about 15 minutes at 400 degrees F or until cheese is nice and melted.
Now how about some rice…
This isn’t your average mexican rice. It is just a really simple yet delicious side dish.

1 Cup short-grain brown rice
2 Cups of water
1 clove of garlic, minced
1 Tbs. butter or margarine ( I used organic smart balance )
1/2 to 1 cup of cilantro roughly chopped
Heat butter or margarine in a medium skillet, add garlic and stir until coated. Add in rice stirring constantly until slightly browned and glistening. Pour in water and bring to a boil. Cover and turn down heat. Let cook until all water is absorbed. Fluff, salt and pepper to taste and stir in cilantro.