Oh how I have truly, truly missed you… imagine me blowing kisses right now!!
And I know, it’s been a pathetically long and sad time since I have last written. I profusely apologize. I can’t even begin to explain how life just got away with me!
For those of you who have joined since May (my last sad post) welcome! I recently made the transition from the East Coast (Philadelphia) out to the West (Seattle) so things have been, well, a little delayed.
For those of you who have waited, if I could give you a giant hug right about now (along with an allergy free cookie) I totally would.
These past 3 months have been crazy insane.
I was overcome with the immense joy of scouring my new city of Seattle for amazing foodie finds, gazing up at the glorious Mr. Rainier, sipping goblets of wine overlooking Eastern Washington’s Wine Country, buckling down and working a real, leave-your-home 8-5 job (what, I actually have to get dressed), and of course, fighting with a new oven which is currently in a love/hate relationship with my food choices. Honestly, it just doesn’t want to freaking heat up in less than 30 minutes – ugh!
Here’s a little of what I’ve been doing out here in Washington…
But other than that, life has been gluten and allergy free and grand.
I have also positioned my computer in my new apartment right next to the bar so I can very easily have a few cocktails as I write to you, or a glass of Walla Walla wine like I am doing right at this very moment. Mm fabulous reds.
“What’s the first allergy free item I made in my new kitchen?” You ask… Ah, well that’s going to have to wait until another day because something I’ve been addicted to ALL summer is making my own corn tortillas. They are SO simple to make. And when I say simple I mean so so freaking simple. Here’s my recipe….
This recipe is:
- Dairy Free (minus the Feta cheese, so just leave that out)
- Egg Free
- Fish Free
- Gluten Free
- Peanut Free
- Soy Free
- Tree Nut Free
Handmade Corn Tortillas
- 2 cups Ground Corn Masa (can be found very easily in Mexican stores and probably your local grocery store in the Ethnic section)
- 1.5 cups Water
- 1/2 teaspoon Kosher Salt
- Olive Oil ((For brushing and cooking))
- 2 Ziploc Bags
- 1 Tortilla Press
|Mix the corn masa, water, and salt until a nice sticky (yet not too sticky) dough forms. You want to be able to mold the mixture|
|Heat a large cast iron skillet over medium high and lightly brush with olive oil|
|Cut the zipper part off of your Ziplock bags and lay one on the bottom of your tortilla press|
|Roll your dough into 1" balls and lay on the tortilla press (on top of the plastic)|
|Lay another piece of plastic Ziplock bag on top of your ball and close the press, flattening the dough|
|Gently remove your tortilla from the press and place in your cast iron skillet. You can cook about 3 or 4 at a time for about 1-2 minutes each on the first side, until you see the edges start to curl. Adam does this for me amazingly haha so if you have someone to help, secure them for this position.|
|Flip the tortilla and cook about 15 more seconds until browned. Place tortillas stacked inside a cotton dish towel and cover so they keep warm until all are cooked. Serve immediately because they are too good to wait!|
After I make my corn tortillas, I love to top my tacos with anything, but here’s what I’m REALLY loving this summer:
Shrimp Taco Mix
- 3 tablespoons Olive Oil
- 1 Medium Jalapeno (finely chopped, seeds removed)
- 4 cloves Garlic (minced)
- 1 teaspoon Cumin
- 4 Large Radishes (Thinly sliced)
- 1/2 teaspoon Sugar
- 2 teaspoons Salt ((and possibly per desired taste))
- 4 tablespoons Apple Cider Vinegar
- 1lb Peeled, deveined shrimp
|Heat olive oil in a large pan over medium|
|Add in jalapeño and garlic and stir to coat, cooking approx 2 minutes until slightly softened|
|Mix in the cumin, sugar, salt, radishes, and apple cider vinegar. Stirring to mix. Cook approx. 5 minutes|
|Add in the shrimp and stir to coat. If your pan starts to get really dry, add in a little more cider vinegar. Cook until shrimp is pink and cooked through. Many times I'll be lazy and use precooked cocktail shrimp if I'm in a rush, then I just stir in the pan and cook about 3 minutes (or even less) until warmed.|
|Remove from pan and place on top of your homemade corn tortillas!|
Then I top my tacos with the following ingredients:
- Feta Cheese
- Chopped Avocado
- Pickled Onions (from Bon Appetit) This is an ABSOLUTE must. Seriously. Make these, they will change your life like they have changed mine
I hope you’re having a fabulous summer! Now that I’m trying to get back on track I’ll be bringing you the regular ‘ol stuff you’re used to, but if you have any suggestions, let me know below.
Missed you!! Lots and lots of xs and os…