Kitchen DIY: Homemade Corn Tortillas

Eat Well Edibles Recipe

Somewhere along one of several cross-country moves, between the excessive heat, bumptious conditions, and random acts of God, the antique cast-iron comal I scored for my husband shattered. Its sister tortilla press fared better and is well-loved to this day.

Almost a year ago now (has it really been?) I rhapsodized about those south TX tortillas and introduced plantain tortillas to the blog. Those are no less stellar now, but these, these, are the real deal corn tortillas, hand-pressed with love, and I’m here to encourage you to try making them in your own home!

Masa dough for tortillas Continue reading

Toasted Vanilla Bean Powder

Eat Well Edibles Recipe

I love vanilla, and today I’m taking it to the level of sensational.

Through a combination of briefly toasting and then grinding whole vanilla beans, you concentrate and amplify aroma and flavor. This toasted vanilla bean powder offers warmth, subtle sweetness, and a slight smoky nuance in the background, plus those sweet little flecks I so enjoy.

Toasted vanilla powder_HGN

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Thyme Ginger Cava Cocktails

Drinkables Eat Well Recipe

As you read this we’re preparing a Thanksgiving toast with his parents who’ve just arrived from Wisconsin.

Usually my husband and I clink to each other with glasses of a good red or simple sparkling wine. For this extra special celebration — our home’s first holiday guests — we chose an extra special sparkly quaff! Thyme Ginger Cava Cocktails.

thyme infused simple syrup

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Using Leftover Nut Pulp + Homemade Flour

Eat Well Edibles Recipe

There’s a running joke in the family that I would’ve made an excellent Depression era wife, which I try to see in the best possible light…

Maximizing ingredients and minimizing what’s tossed out is serious business in our kitchen, and my reasons for frugality are many. To name a few: it’s a money-saver, it’s good for our mouths and stomachs, and it’s friendly to the environment and food system as a whole.

Waste not, want not. 

Last week I posted about home-making almond milk. (Did you try it?) Today I want to talk more about the leftover pulp — something you’ll end up with a lot of if you begin to regularly make non-dairy milks from nuts or seeds as we do. High in protein and fiber, low in carbohydrates, and a good source of antioxidants, vitamins and minerals, the pulp is also subtly sweet with a hint of flavor that makes it a delicious addition to any recipe. It’d be a shame to let this go to waste.

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