Fresh Flat Bread Corn Tortillas and Tomato Salsa

by Chef Michel Nischan
*These tortillas are gluten free is you use masa or corn meal that's certified gluten free!

I've been wanting these!  Got the ingredients on my shopping list....can hardly wait!  They're soooo good!

Flat Bread Corn Tortillas

Ingredients
2 cups masa flour
1 1/2 cups water
1/2 cup oil, grape seed or corn
1/2 cup corn kernels, raw
2 teaspoons salt to taste

Directions
Mix water, oil, and masa flour with corn kernels and 2 teaspoons salt. Mix together to make a pliable dough that does not stick to your hand.

Divide dough into balls a little larger than a golf ball and place between two large sheets of plastic wrap. Use a large sauté pan to press the tortilla to the thickness of the corn kernels.

Heat an iron skillet over medium heat. Drizzle a small amount of oil onto the tortilla and into the skillet. Spread it with a piece of paper towel to coat the pan evenly. Place the tortilla in the hot skillet oil side down. Cook for a couple of minutes until it begins to form air bubbles or turns lightly browned. Turn the tortilla over and finish cooking. Remove to plate and set aside.

Salsa

Ingredients
4 whole tomatoes of different varieties
1 large cucumber, peeled, seeded, and diced
2 sweet peppers, seeded and diced
1 cup snap beans, blanched and cut into 1/4-inch pieces
1 small zucchini squash, cut into 1/2-inch pieces
1 red onion, diced
2 tablespoons chopped parsley or cilantro
2 tablespoons grape seed oil
Juice of 1 lemon
Salt and pepper to taste

Directions
Slice the tomatoes in half and squeeze out the seeds. Chop into pieces (about 1/2 inch) and place in medium sized bowl.

Add remaining ingredients and toss to together. Serve with flat bread corn tortillas.

This segment appears in show #3204 (The Victory Garden).
Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

Mock Thin Mints, Gluten Free

1 Cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2 Cup Unsweetened cocoa powder + some extra for dusting
1/4 teaspoon Rumsford Baking Powder
6 Tablespoons butter softened to room temperature
1/2 Cup Sugar
1 Large Egg
1/2 teaspoon gluten free Vanilla extract
Sift together flour, cocoa powder and baking powder. In a separate bowl, cream the butter & sugar until pale and fluffy with an electric mixer. While still mixing add in the egg and vanilla. Set mixer on low speed and slowly add flour mixture, so as not to have it pouf out at you. Mix on medium high speed until all ingredients are incorporated.

Dough will be very soft so cover bowl with plastic wrap and refriderate at least 1 hour or overnight.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. With a teaspoon, scoop up a teaspoon size piece of dough and roll in your hands to form a ball. Place on the cookie sheets 2 inches apart.

Dip the bottom of a glass into the extra cocoa powder and flatten dough balls into 1 1/2″ rounds (about 1/4″ thick).

Bake 8 to 10 minutes, until slightly firm to the touch, rotating cookie sheets half way through baking time.

Transfer cookies immediately to a wire cooling rack and cool completely.

Replace parchment paper on cookie sheets.

Chocolate Coating for Cookies
One – 12 ounce bag semi sweet morsels
1/2 teaspoon pure peppermint extract
1 Tablespoon sweetened condensed milk
1/8 teaspoon salt

In a double boiler or a heat proof bowl, set over (not in) a pan of simmering water, combine the chocolate morsels, peppermint extract, salt, and the sweetened condensed milk . Heat, stirring occasionally until smooth.

When cookies are completely cool, hold each cookie with a finger and thumb and frost with chocolate mixture. I use the tines of a fork instead of a knife, so as not to get too much chocolate on each cookie. Coat both top and bottom. Place frosted cookie on parchment covered cookie sheet and repeat until all cookies are coated.

Place in refrigerator until chocolate has hardened, at least 1 hour.

Cookies can be refrigerated up to 5 days in an air tight container between layers of parchment paper.

Mary Blackburn
Living Gluten Free

Chocolate-Marshmallow Pillows Gluten Free

Betty Crocker

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Dessert ready in an hour! Enjoy this delightful cookies made with Betty Crocker® Gluten Free chocolate chip cookie mix and marshmallows.

Prep Time: 45 Min Total Time: 1 Hr Makes: 30 cookiesCookies

1/2 cup butter, softened
1 egg
1 box Betty Crocker® Gluten Free chocolate chip cookie mix
2/3 cup chopped pecans
15 large marshmallows, cut in half

Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter
1 teaspoon vanilla
1/2 cup powdered sugar

1. Heat oven to 350°F. In medium bowl, stir 1/2 cup butter and the egg until blended. Stir in cookie mix until soft dough forms. Stir in pecans. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.

2. Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of each cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

3. Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring until smooth. Add whipping cream, 1 teaspoon butter and the vanilla; blend well. Stir in powdered sugar until smooth.

4. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

GF Apple Pecan Banana Bread

GF Apple Pecan Banana Bread

(Gluten Free)

1/4 cup healthy light oil (safflower, sunflower, peanut, grapeseed)

2/3 cup brown sugar, packed

2 large eggs*

1 teaspoon vanilla extract

1 3/4 cups Gluten Free Flour Mix

1 teaspoon xanthan gum

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 1/2 cups mashed ripe bananas

1/2 cup chopped pecans

1/2 cup diced apple    

Preheat oven to 350ºF. Grease 9 x 5-inch nonstick loaf pan.

Cream together oil, sugar, eggs, and vanilla. Add flour, xanthan gum, salt, baking powder, cinnamon, and nutmeg to egg mixture, alternating with bananas. Stir in nuts and apple. Batter will be somewhat soft. Pour into loaf pan. 

* 1 teaspoon flax meal simmered 5 minutes in 1/3 cup water may be used as a substitute for the eggs.

Oatmeal Macaroons

Ingredients:

1/4 tsp salt
1 egg white
1 cup sugar
1 cup rolled oats
¼ cup coconut
½ tsp vanilla

Preparation:

Preheat oven to 350 degrees F.  Add salt to egg white and beat until stiff.  Add sugar gradually, beating constantly.  Fold in rolled oats, coconut, and vanilla, mixing well.  Drop by teaspoonfuls onto greased baking sheet.  Bake for 10-12 minutes.  Makes about 24 macaroons.

CHRISTMAS COCONUT MACAROONS

CHRISTMAS COCONUT MACAROONS (*Can be made Gluten Free)

2 egg whites
dash of salt
1/2 cup sugar
1/2 tsp pure vanilla extract
1 cup flaked coconut
green food coloring* (natural, kosher or vegan)
15 maraschino cherries, halved & drained* (natural, kosher or vegan)

Measure coconut into separate bowl, and color with green food coloring.

Beat egg whites (at room temperature) and salt in a medium mixing bowl until foamy.  Add sugar and vanilla, beating until stiff peaks form.  Fold in colored coconut.

Drop mixture by teaspoonfuls 2 inches apart onto parchment-lined cookie sheets; top each with a cherry half.  Bake at 350 degrees F for 15 to 20 minutes.  Remove from oven, and place cookie sheets on a damp cloth for a few seconds.  Remove macaroons to wire racks to cool.  Makes 2 1/2 dozen.

*For Gluten Free always read the labels on the packages of ingredients to ensure that it is definitely gluten free.