Category: Cooking

Cooking, Entertainment

Tortilla Super Bowls

Lora Knows...

I was co-hosting an Open House recently and a few guests were talking about the big football games. I thought they must be talking about the Super Bowl, but when I asked they let me know it is the Conference Championships. I now know this means that it will be the last four teams, playing the last two games – and those winners will play in the Super Bowl.

You might wonder how I don’t know these very basic sport things – that’s because we are a futbol house. Ask me about Premier League Soccer and I’ll be happy to discuss teams, players, stats and more. Dean has never been a football fan, and introduced me to futbol decades ago, and it is one of our favorite sports to watch.

Chips and salsa are a classic combo, and when I saw this simple recipe I thought why not give it a go. It is a dressed up version, because the tortillas are shaped into a bowl and filled with all your favorite sides and toppings.

Ingredients

  • 12 (6-inch) corn or flour tortillas, cut in half to form 24 half circles
  • 2 muffin tins, sprayed with nonstick cooking spray
  • Ground beef, chicken, or other protein
  • Black beans, or bean dip
  • Salsa, sour cream, guacamole, and cheese
  • Tomatoes, onions, scallions, and cilantro, finely chopped
  • Jalapeños, sliced

Instructions:

  1. Preheat oven to 375°.
  2. Take each tortilla half, and wrap inward to form a cone. The straight portion of the circle will form the pointed, cone end, while the rounded portion will form the lip of the bowl.
  3. Use the shape of the muffin tin to form a flat-bottomed bowl with a large lip that hangs slightly over the top by pressing your index finger around the inner form of the muffin tin, molding your tortilla bowl into its shape.
  4. Once all tortillas are in place, sprinkle each with a few drops of water, and press each tortilla bowl into the tin once more (this helps hold the shape). Finish each tortilla bowl with a sprinkle of salt.
  5. Bake tortillas for 10-15 minutes until golden brown. While your tortillas are baking, prep the ingredients that you would like to use for the fillings. Let the muffin tins cool; then remove each tortilla bowl, and set aside.
  6. Fill your tortilla bowls with any fillings of your choice. Layer each bowl with a variety of fillers (proteins, beans, salsa, guacamole, etc.); then add some toppings (sour cream, cheese, jalepeños, cilantro or other favorites).

Cooking

Guilt-Free, Gluten-Free Peanut Butter Cookies

Lora Knows...

These soft chewy peanut butter cookies are a favorite in our home. Trust me, you will be hooked from the first bite. It’s a wholesome treat for all ages.

Makes 1 dozen

Ingredients
1¼ cups brown rice flour
½ teaspoon baking soda
½ teaspoon Himalayan pink salt
½ cup organic creamy peanut butter
½ cup maple syrup
¼ cup olive oil
½ teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F. Line a medium-size baking sheet with parchment paper.
  2. In a medium-size bowl, stir the flour, baking soda, and salt together.
  3. In a separate bowl stir together the peanut butter, maple syrup, olive oil, and vanilla extract. Make sure your peanut butter is soft and almost runny to start. If it’s not, warm it up for a couple of seconds in the microwave.
  4. Pour the flour mixture over the peanut butter mixture and stir until barely combined. It will still look a bit dusty. Let the dough sit for 5 minutes, and then give it one more quick stir.
  5. Drop the dough by heaping tablespoons onto the parchment paper-lined baking sheet. Gently press down on each one gently with the back of a fork to get a crisscross effect. If your fork sticks to the dough, just run it under hot water before each crisscross.
  6. Bake for 10 minutes. Let the cookies cool for 10 minutes before removing them from the baking sheet.

Recipe from The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes by Tamal and Victoria Dodge. © 2019