Tuesday, May 25, 2010

Indian Tacos!

Ok, if you already know about these, shame on you for not telling me about them!
I made them for the first time and am in LOVE!!
I also think that the bread would be awesome dusted with cinnamon and sugar for dessert.
So fry all that dough!

2 cups All Purpose Flour
3 tsp. baking powder
1/2 tsp. salt
1 cup Buttermilk
2 cans Pinto Beans (The only beans I had were red kidney beans and they worked great)
1 can Ranch Style Beans
1 lb. hamburger meat
1 packet Taco Seasoning

Lettuce, tomato, onion, cheese to garnish
You can also use sour cream and salsa if you like.

Brown ground beef and cook according to package of seasoning mix. Add the beans and heat.

Mix flour, baking powder and salt together. Stir in buttermilk until dough forms.

Turn out on floured surface and kneed a few times. Using a ball of dough roughly 2 to 3" in diameter, pat out to form a flat round of dough. Continue till all dough is used, roughly 4 to 6 fry breads.

Fill skillet with 1 to 2" of oil and fry till golden brown, turn over and repeat. Drain on paper towel or paper sack.

Top with meat, beans and all the yummy toppings!

*Recipe found at http://www.accordingtorachel.com/2010/05/indian-tacos.html

Tuesday, May 18, 2010

Super Easy Pizza Crust

1 1/2 cup all-purpose flour
1 teaspoon salt
1/2 tsp baking powder
1 teaspoon dried oregano
1/8 teaspoon black pepper
1 egg, lightly beaten
2/3 cup milk
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
2.In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated.
3.Bake in preheated oven for 8-10 min until crust is set.(will depend on how thick your crust is)
4.Remove crust from oven. Drizzle on pizza sauce, toppings and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

Sunday, May 2, 2010


2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx) I used almost 3/4c milk and about 1 tsp vinegar
1Preheat your oven to 450°F.
2Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3Cut the butter into chunks and cut into the flour until it resembles course meal.
4If using a food processor, just pulse a few times until this consistency is achieved.
5Add the buttermilk and mix JUST until combined.
6If it appears on the dry side, add a bit more buttermilk.
7Turn the dough out onto a floured board.
8Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
9Use a round cutter to cut into rounds.
10You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14Do not overbake.
15Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16The dough must be handled as little as possible or you will have tough biscuits.
17I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18You also must pat the dough out with your hands, lightly.
19Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Recipe Found Here