Real Food Recipe: Whole Wheat Tortillas

Last night I decided to try to make some whole wheat tortillas.  They took some work, but taste pretty good.

Also, here are the ingredients in Dempster's Whole Wheat Tortillas: Whole grain whole wheat flour including the germ, water, vegetable oil (canola or soybean), salt, sodium acid pyrophosphate, potassium sorbate, sodium bicarbonate, sodium propionate, monoglycerides, sodium stearoyl-2-lactylate, fumaric acid, cellulose gum, carrageenan, maltodextrin. May contain sulphites.

Here are the ingredients in my tortillas: whole wheat flour, olive oil, salt, warm water.  THAT'S IT.

Here is the link to the recipe I used: WHOLE WHEAT TORTILLAS  I followed the instructions and ingredients exactly, and this is how they turned out.

Mixing in the water.

Letting the dough rest.

Finished product.

Breakfast this morning: whole wheat tortillas with banana and natural peanut butter.

I found that they were a little thick, so next time I will need to roll them out thinner.  Also, I thought they might be a little bigger...which rolling them out thinner would solve, but I think I will make 10 wraps per batch rather than 12.  I really like the taste though, and they are soft and wrap up nicely.  They should be kept in the fridge or frozen.

Make Ahead Vegetarian Lasagna

I'm a big fan of easy recipes, and also a big fan of making things ahead so that all I have to do is pop them in the oven!  So, here is an easy AND make-ahead vegetarian lasagna!  (found on a milk ad in the November 2012 issue of Canadian Living magazine).  Prep time is about 20-25 minutes (including cooking the cream sauce), then you need to let it sit in the fridge for 8-24 hours.  I got all of the prep, dishes washed, and typed this blog while my 8 month old had her nap :)

Make Ahead Vegetarian Lasagna

Ingredients:

¼ C all purpose flour

2 tsp dried Italian herb seasoning

½ tsp pepper

2 C half-and-half cream

2 C low-sodium tomato pasta sauce (1 1/2 C, then 1/2 C later)

1 C water (1/2 C, then 1/2 C later)

12 Lasagne noodles

2 pkg frozen Mediterranean vegetables

1 ½ C shredded mozzarella (or provolone) cheese (3 x 1/2 C)

Directions:

1) In a saucepan, whisk together flour, herbs, and pepper.  Gradually whisk in cream.  Bring to a boil over medium heat, whisking often.  Reduce heat and simmer, whisking, for 2 minutes or until thick.  Remove from heat; whisk in 1 1/2 C pasta sauce and 1/2 C water.

2) Pour 1/2 C pasta sauce and 1/2 C water into a buttered 9x13 glass baking dish; stir and spread evenly.  *Arrange 4 uncooked lasagna noodles on top of sauce, breaking to fit.  Spread 1/3 of the tomato cream sauce on top of noodles.  Sprinkle 1 pkg vegetables on top of sauce.  Sprinkle 1/2 C shredded cheese.  Repeat from * once.  Top with a layer of noodles, then the rest of the sauce, then the rest of the cheese.

3) Cover with foil and refrigerate for at least 8 hours, or up to 24 hours.

4) Bake lasagna, covered, in 375F oven for about 40 min, or until hot, bubbling and noodles are tender.  Uncover; bake for 10 min, or until topping is browned.  Let stand 10 min before serving.