Recipes!

[mietze]

We ran out of bread yesterday and since there’s a dusting of snow and I don’t wanna deal with other drivers, my youngest wanted to make flatbreads. Brought back really nice memories of doing this with my older kids too.

2 cups self rising flour (you can make this too iirc it’s easy but i’m lazy and love to make pancakes and biscuits so i tend to have a bag)
1 1/2 cups greek yogurt
pinch of salt

Mix ingredients until they form a soft dough. You may need to add some more yogurt to get the balance right. If that is needed we just add a spoonful at a time. You can knead with your hands to help form the ball, but don’t do it too much. it’ll make the bread a little tough but i mean, it still tastes good.

Divide dough into 8 pieces. Roll each piece out on floured surface into flat ovals. If you are like my teens were and can’t find your rolling pin, squishing them flat with the bottom of a smooth plate also works as long as you get it relatively thin.

Heat a nonstick pan over medium heat (no oil or butter needed but sometimes the kids liked to put it in there anyway). Cook the flatbreads about 2 minutes on each side, until they get brown spots like you see in naan bread or cooked tortillas. They’ll be a little puffy!

These are best used the day of making. Never had them survive longer than 20 minutes though, unless I was going to put them in lunches for later.

This is a really awesome cooking dealie with kids because it’s quick and simple, and my teens would make this all the time all on their own too (it doesn’t make a big mess either). And as college kids they do at school too (since they all text me for the recipe their freshman year. :D)

[mietze]

Going to be adding some more stuff as we taste test them! One of my kiddos had to get unplanned dental surgery this week and was really down at the idea of having to exist mostly on protein shakes for a few days so I’m making a bunch of cold soups for a palate change while he recovers! He avoids dairy and prefers plant based stuff, so that’s what these cold soups will be!

Creamy Cucumber Soup
1 large cucumber, english or regular)
1 medium avocado
Fresh dill to taste (I used a little under 1 tbsp minced but we LOVE dill around here so…)
One clove garlic (I used roasted, not sure I would do raw in this out of preference)
Juice from half a lemon
1/2 cup water
A pinch of salt

Throw everything into a blender or food processor and puree. Taste and then season more if desired. Chill for at least an hour.

Kiddo loved this, I only got a very small sample.

Watermelon Gazpacho
1 small seedless watermelon, cut up
1 medium cucumber, peeled and seeded
1/2 red bell pepper, diced
1/4 cup fresh basil, diced
1/4 cup flat leaf parsley, diced
3 tablespoons red wine vinegar
2 Tbsp red onion, diced
2 Tbsp olive oil
salt to taste

Combine everything and then puree in batches according to blender/food processor capacity. I also used an immersion blender in the bowl once everything was processed (but only because my kiddo isn’t allowed to chew!), otherwise I think I might have pureed most of it and left some chunky bc I like crunch. Chill for at least a couple of hours, preferably overnight.

This tasted really good to me right off the bat but I only did enough tasting to see if it needed more salt than a pinch. Can’t wait to break it out tomorrow. This made a LOT so I’m hoping I’ll get to have a cup tomorrow.

Edited to add that I had some this morning and I think I might like it a little more than the creamy cucumber one, but I am a huge watermelon salad fan so that’s probably why.

[ten]

@mietze

Those sound so good.

[mietze]

Resurrecting to share something I’ve been making pretty frequently because it’s really tasty and is a quick way to get my protein even on the fly (i double batch it) or to toss into a salad or whatever if i’m having to make a lunch for work last minute). I love all things smoky/burnt-ish, plus these things are nice and chewy too (also a lovely texture for me). I thought i’d share! the partner and kids tend to steal these too when they’re right out of the oven. Plus it’s easy and takes minutes to prep and just 20 minutes to bake.

Tofu Crumbles

About 400g Tofu (firm or extra firm, pressed so excess water is removed, I don’t bother pressing if it’s fresh/not packaged in water)
2 tsp paprika
1/4 tsp turmeric
1/2 tsp garlic powder
1 tbsp nutritional yeast
1 tsp sea salt
2 tsp liquid smoke
1 Tbsp oil of choice (i prefer avocado or sunflower for this one), or oil spray of choice.

Preheat oven to 400F

Combine all dry spices in small bowl and mix well.

Crumble the tofu into a large mixing bowl, crumb sizes should be chunky breadcrumb (stuffing?) sized but i like to have some bigger chunks in there too and the teeny ones get all nice and crunchy so it’s fine.

Put the spice mix in with the tofu and toss until everything is coated evenly. then pour in liquid smoke and toss again.

Spray a baking tray well with the oil spray or spread the oil in the pan. Put pan in the oven at temp for a couple of minutes until it starts to smoke a bit (around 5 minutes but if you’re using spray might wanna watch this closely).

Pull out tray and dump the crumbles on it, spread them evenly and return to oven for 20 minutes, stir about halfway through.

Once they’re done if you let them cool for about 5-10 minutes they get even crispier! I think they’re great over the next few days (store in fridge) but they don’t really last at my house more than one extra day.