Archive for May, 2014

DIY Flour Tortillas – A small batch

This is my 300th post everyone! Not all posts have been recipes, but close. A big thanks to everyone following Audrey Can Cook, making it fun and worthwhile for me to continue.


I will never buy flour tortillas again. So good, so easy!

1 cup AP flour
big pinch salt
1/3 cup warm water
1  1/2 tablespoons oil

Mix together
knead a few times
form a ball
cover and let rest for 10 minutes

Divide into 4 even pieces
roll out until very thin (about 7 inches in diameter)

Heat a lightly oiled skillet over a high flame
cook the tortilla until it begins to bubble and brown (about 1  1/2 minutes)
flip over and cook the opposite side

Keep warm by wrapping in a kitchen towel

These need to be eaten fresh and warm, that’s the reason for the small batch that makes only 4 tortillas. Recipe can be doubled very easily.


May 24, 2014 at 5:12 pm 2 comments

Chicken Cacciatore – A small batch


2 chicken breasts, skinless and boneless (or 4 thighs)
1 tablespoon flour
1 tablespoon oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
3 tomatoes, diced (or one 14-ounce can diced tomatoes)
8 ounces mushrooms, quartered
1/2 cup chicken stock
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon basil
salt and pepper

Cut chicken breasts into four large pieces
toss chicken with flour seasoned with salt and pepper

Heat oil in a heavy-bottomed pan
brown chicken on both sides
transfer to plate, set aside

In dirty pan sauté onion, garlic, bell pepper, and seasonings
(more oil may need to be added)
add tomatoes, mushrooms, stock, and tomato paste
stir to combine

Return chicken and any juices to pan
reduce heat, cover, and simmer about 20 minutes

If the sauce isn’t thick enough, remove lid and continue to simmer until desired consistency is achieved.

May 19, 2014 at 1:12 pm Leave a comment

Sesame Asian Dressing


Simple and tasty; what could be better in a salad dressing?

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup toasted sesame oil

Pour the ingredients into a jar, seal, and shake well

May 18, 2014 at 11:08 am 1 comment

Sandwich Rolls – A small batch


This recipe is all over the web touting the name of ‘French Bread’ rolls. I’d consider that a misnomer, since the texture is nothing like authentic French bread. But that doesn’t change the fact that it’s a tasty and easy recipe for those interested in trying.

Many of the recipes say that the rolls, once baked, freeze well. I disagree again, finding that home-baked goods don’t really defrost well, since they lack the stabilizers used in store-bought varieties. So, once again, I made a small-batch version.

2 cups flour (I exchange a 1/2 cup whole wheat just cuz)
3/4 cup warm water
1 packet yeast (about 2  1/4 teaspoons)
1 tablespoon sugar
1 tablespoon oil
1/2 teaspoon salt

Combine all the ingredients
once dough has formed, knead until smooth
place dough in a covered bowl
allow to rise for 1 hour in a warm spot

Punch dough down
knead a bit
divide into six even pieces and form small balls
place on greased or parchment-lined baking sheet

Preheat oven to 400°F

Cover with a dish cloth
allow to rise again for 40 minutes

Remove dish cloth
bake for 12 – 15 minutes

May 12, 2014 at 10:18 am Leave a comment

Tamagoyaki – A small batch


aka Japanese-style sweet omelet

I use this style of omelet with ramen or to stuff onigiri.

1 egg, beaten
1 tablespoon water
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon bonito flakes (optional, or a dash of fish sauce)
oil for cooking

Whisk all the ingredients together until well combined
pour into a hot skillet, swirling to coat bottom completely
cook until almost set
then fold up the sides to form a square

May 4, 2014 at 3:46 pm Leave a comment

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