Homemade Flavored Tortillas Roasted Red Pepper Spinach Etc Recipes

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MAKE YOUR OWN FLAVORED TORTILLAS



Make Your Own Flavored Tortillas image

Did you know you can make your own flavored tortillas? Not only is it insanely easy, but the flavor possibilities are endless!

Provided by Sarah Bond

Categories     Baked Goods     Sandwiches and Wraps

Time 1h15m

Number Of Ingredients 7

2 ½ cups all-purpose flour (300 g)
2 ½ tsp baking powder (12 g)
1 tsp salt (5 g)
½ cup unsalted butter (room temperature, can sub vegetable shortening, 115 g)
For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes
For spinach flavor: ½ cup warm water + ½ cup fresh spinach
For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic* (use cloves only)

Steps:

  • Base: Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.
  • Flavor: To make flavor add-ins, blend together water and your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
  • Combine: Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead about 50 times until a smooth dough is formed, adding more flour as needed to prevent the dough from sticking.
  • Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 15 minutes.
  • Roll: Cut ball into 16 pieces, then roll into balls. Cover with plastic wrap and let rest for another 15 minutes.
  • Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll a dough ball out 6 to 8 inches then transfer to the pan (leave remaining dough under plastic). Cook for about 2 minutes until bubbles have formed on top and bottom has light tan spots. Flip and continue cooking another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you've finished cooking them all.

Nutrition Facts : ServingSize 1 tortilla, Calories 125 kcal, Carbohydrate 15.3 g, Protein 2.1 g, Fat 5.9 g, Cholesterol 15 mg, Sodium 189 mg, Fiber 1 g

HOMEMADE TORTILLAS



Homemade Tortillas image

Provided by Ree Drummond : Food Network

Time 35m

Yield 16 tortillas

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water

Steps:

  • In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
  • Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
  • Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

SPANISH TORTILLA WITH BELL PEPPER



Spanish Tortilla with Bell Pepper image

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Steps:

  • Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
  • In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
  • Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 g

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)



Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc) image

I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.

Provided by BETHANY T.

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard or 1 1/2 tablespoons shortening
1/4 cup water (or liquid from the peppers)
1/4 cup roasted red pepper (or spinach or whatever you want)

Steps:

  • Sift together flour and salt into a bowl.
  • Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
  • In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
  • Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
  • Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
  • Divide dough into balls roughly smaller than a ping pong ball.
  • On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
  • Cook tortillas on a hot ungreased pan for a minute or two on each side.
  • Keep warm in a bowl covered with foil or a damp towel.

SAUTEED SPINACH WITH ROASTED RED PEPPERS



Sauteed Spinach with Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 serving

Number Of Ingredients 6

1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 pound baby spinach
One 12-ounce jar or 3 roasted red peppers, drained and julienned
Salt and pepper

Steps:

  • Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.

SAUTEED SPINACH WITH ROASTED RED PEPPER



Sauteed Spinach with Roasted Red Pepper image

Roasted red peppers give spinach some much-needed sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

Steps:

  • Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
  • Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

SPINACH WITH ROASTED RED PEPPER



Spinach With Roasted Red Pepper image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 pound loose spinach or 10 ounces packaged spinach
1 whole roasted red pepper
1/2 teaspoon grainy mustard
1 teaspoon rice vinegar
1 teaspoon olive oil

Steps:

  • Wash spinach and remove tough stems.
  • Steam the spinach in the water clinging to its leaves.
  • Rinse the pepper, and cut into julienne strips.
  • In a serving bowl, whisk together the mustard, vinegar and oil.
  • Drain spinach thoroughly, and mix with red pepper and dressing.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH AND RED PEPPER FRITTATA



Spinach and Red Pepper Frittata image

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

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