Corn and whole wheat flour tortillas

Here in Europe I can’t get corn tortillas so I have to make them. I use a 60/40 mix of corn and whole wheat flour for these tortillas. You get the elasticity of flour tortillas and some of the flavor of corn.  They are easy to make but are a bit time consuming from start to finish.

• 3/4 cup yellow corn
• 1/2 cup whole wheat flour
• (extra white flour for rolling)
• 1/2 tsp baking soda
• 1 tsp. salt
• 1 cup warm water (add more if necessary)
• 1 tbs. oil

Mix dry ingredients with a fork. Add water and oil. Mix completely. You may need to use your hands for this. It should be dry enough that you can form it into 1 large ball with your hands. Add a bit more water or flour as needed.  Let rest covered in the fridge for 15-30 minutes.

Tear off dough into small balls and roll out on a floured  piece of wax paper. The wax paper keeps it from sticking as much as on a counter but make sure you use enough flour or it will stick. Add to a dry pan and cook for 1-2 minutes on each side.  You can make them up in advance and refrigerate or freeze.

Beet Potato Salad

The idea for this recipe comes from a cookbook that I think called it “Russian potato salad”. Recently, there was a NYT article that talked about the health benefits of beets and it resparked my interest in them. So, when i found them in the store the other day I bought them.

Beet potato salad

Beet Potato Salad

• 6 medium beets
• 3 medium/large potatoes
• 1or 2 scallions
• 1/2 cup frozen peas
• 1/4 cup corn
• salt/pepper
• a large handful of fresh parsley
• mayo (enough for desired consistency)
• 1 Tbs vinegar

Boil the potatoes and beets until soft (about 30 minutes). Peel and slice them. Add remaining ingredients and mix. It is really simple to make and very delicious.