Comments on: whole wheat tortillas

By: AJ

AJ — Wed, 07 Sep 2011 18:10:55 +0000

Just wondering why the recipe says 2 cups, then (8 ounces), which one is it?? 1 cup is 8 ounces, so is that a mess up?? And if so, which is the mess up, only to add 8 ounces, which would be 1 cup, or the 2 cups, and they just didn’t put 16 ounces? Hope I didn’t make that confusing!!

By: Amy

Amy — Fri, 25 Feb 2011 15:52:13 +0000

Laf, amoeba-shaped! That’s so true!

By: Andrea

Andrea — Fri, 25 Feb 2011 15:48:21 +0000

I was beginning to think I was the only one making amoeba shaped tortillas, pita, chapati, etc. I aspire to own a tortilla press one day. I wonder what happened to that cloth thingy that I used to roll pie crust on? Anywhooo, thanks for the recipe.

By: Whole wheat tortillas | Foodie Fresh

Whole wheat tortillas | Foodie Fresh — Mon, 30 Aug 2010 01:35:11 +0000

[...] I decided to break in one of my new kitchen appliances and make whole wheat tortillas.I followed this recipe loosely in that I used the same exact ingredients, but used a very different technique.I used my [...]

By: Quesadillas « Student kitchens

Quesadillas « Student kitchens — Fri, 22 Jan 2010 22:25:16 +0000

[...] – make mini sized ones yourself (and go healthy with wholegrains) (about 40 mins to make 12×6″ ones) or just buy [...]

By: Amy

Amy — Sat, 05 Sep 2009 23:22:07 +0000

Hehe. Makes total sense. My mouth would be watering except I just GORGED on lentil soup, then peach…grunt or something. You put them in a pan with some sugar and lemon juice, then drop the sweet dumpling stuff on top and simmer til it’s done.

THEN I used up the fresh mozzarella with more of a caprese salad and I ate the whole damn thing.

By: cathy

cathy — Sat, 05 Sep 2009 23:16:17 +0000

hello! thanks for sharing the recipe, and thanks for visiting my little blog

as for the resting question…
honestly, since i eat them hot off the skillet, i can’t notice anything. basically, i think fresh-not-properly-rested tortillas have to taste better than not-fresh-but-properly-rested tortillas. does that make sense?

and when they’re covered with cheese or salsa, it’s even harder to notice! my mouth is already watering just writing this.

By: Julianne Brand

Julianne Brand — Sun, 02 Aug 2009 19:09:01 +0000

Baingan Bharta is an Indian dish- spicy roasted eggplant tomato stew. Yummy, but too much of a pian to make from scratch. I have the recipe in a book that is around here somewhere….

By: Amy

Amy — Wed, 29 Jul 2009 15:57:07 +0000

Girl, totally do it! You can be my arch-nemesis!

But double-yoo-tee-eff is Swad Baingan Bharta?

By: Julianne

Julianne — Fri, 24 Jul 2009 00:48:27 +0000

I am considering creating a website called “Not-so-Shiny, actually rather Dingy, Cooking.”

For all my slap-dash, Oh crap I need to make something fast dinners. For a really picky
person.

For instance, last night:

1 Box o’ Swad Baingan Bharta
1 can o’ garbanzo beans (most organic you can find.)
1 diced onion
some garlic to taste
canola oil to cook onion and garlic
Just enuf’ water to keep it moving in the pan.
Enuf fresh cilantro to make it colorful and more tasty and bright!

Serve with potatoes, Nan bread (or some facsimile) or rice, depending on your friends peculiar preferences, allergies and/or proclivities.