Gluten Free Sweet Potato Tortillas

 This week for Sunday Funday, we're being asked to make something with Tortillas.   Karen of Karen's Kitchen Stories is our hostess and asked us to make a recipe using tortillas, either flour or corn, or make our own tortillas.  Well, I had to make my own tortillas.   I've been making various versions of tortillas for years.  

Now, I might be a bit obsessed with gluten-free items lately, well, not really, but so many people I know are eating or attempting to eat gluten-free these days, and I've been playing with a lot of gluten-free recipes.    A few years ago, I even made some Cauliflower Tortillas.  And they were good.  Also gluten-free and keto as well.  Cause why not? 

I made some awesome Sweet Potato Tortillas a couple of years ago, and thought I'd revisit them again; however, this time around, I made them with some gluten-free flour instead of the masa.     

I had a lone sweet potato in the pantry. I kept meaning to eat it, but then the potatoes beside it sprouted. 

And they are now in a pot with some dirt over them, waiting to make more potatoes, whereas the sweet potato has been made into these little bites of yum.  

I had some of my Firehouse Chili in the freezer, and I was going to use it to make part of the filling.    At least that was the plan, until I got home late and ended up eating the chili for dinner.   So I pivoted, I cooked a pot of beans for refried beans,  and used them as a topping along with some shredded lettuce and tomato, and a dollop of sour cream. 

  And life was good.   Well, sorta.   My tortilla press isn't here (it's in storage), so I decided to roll out the tortillas. They're much easier to make in a tortilla press.  However, the very thick batter was not conducive to being rolled out.      I actually pressed them out into a rough tortilla shape and thickness in between two sheets of greased (with non-stick cooking spray) parchment paper after dolloping 1/4 cup of batter onto the paper.  Actually, I used a 1/4 cup cookie scoop for these tortillas, and it was the perfect amount.  I thought. 

   I also have to say I like my original recipe better, but this one works well too.    It's more like a thick batter than dough, and the basic recipe makes up to 18 tortillas, depending on how big you make them. 

I had some adventures along the way, but I persevered and ended up with enough tortillas to either feed a teenage boy for a day or an old woman for a few weeks. 

 I'm the old woman here, just in case you were wondering.   I discovered that I couldn't just swap out masa flour for gluten-free flour without making a lot of adjustments.  I also added in some besan (chickpea) flour because I like it, and the dough was a touch too soft without it.   It was also tricky getting the very 'fluid' tortillas into the pan to quickly dry-fry them.  

I transferred it to the pan using the paper I'd patted out the tortilla in, and then peeled off the paper as the tortilla was cooking and firming up. 

As I said, my tortilla press is in storage, but I managed to figure out how to make the tortillas anyway, and I now have lots in my freezer for future meals.   I had tried to pat them out between some plastic wrap, with a little gluten-free flour, and that was a major flop.  So I pulled out the parchment paper and tried it with that, and discovered that gluten-free flour becomes rather glue-like when moistened. So I tried spraying the paper with some cooking spray, and that was the ticket.    This was an interesting trial.  😉

At least I got a lot of tortillas out of it, for future meals.   

Gluten Free Sweet Potato Tortillas

Yield: 18+ tortillas

Author: Sid's Sea Palm Cooking - Adapted from many recipes

A different take on tortillas. Using Sweet Potatoes as a base, and making it gluten-free to boot. These make a lovely folding-style tortilla.

Ingredients

• 1 cup cooked and mashed Sweet Potato
• 2 eggs
• 1/2 cup water + adding more water as needed a tablespoon at a time
• 1 1/2 cups gluten-free flour
• 1/2 cup Besan Flour (Chick pea flour)
• 1-2 teaspoon cumin, add more if desired 1/4 teaspoon at a time
• 1/2 -1 teaspoon salt
• 2 -3 tablespoons finely minced jalapeno

Instructions

1. In a large bowl, mix all the ingredients together until they become a thick, stiff batter.
2. Spray a piece of parchment paper with some cooking spray and dollop a 1/4 cup of batter onto it. Top it with another piece of greased parchment paper and pat the batter out into a round, and the thickness you want.
3. Prepare a pan with some non-stick spray, if needed, on medium-high heat and place the tortilla into the pan, keeping the parchment paper on one side, and as soon as the tortilla starts to cook, lift the parchment paper off. Cook on each side for about 40 seconds on medium-high heat. Set aside while cooking the rest of the tortillas.
4. Serve with either some homemade chili or my fave, some refried beans, and top with lettuce, chopped tomato, olives, and some sour cream. Fold up over the filling and eat.

 

Did you make this recipe?

Tag @sidsseapalmcooking on Instagram and hashtag it #Sidsseapalmcooking

Here's what my fellow Sunday Funday bloggers shared:

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe

Roasted Radish Tart

It's time for the Baking Bloggers reveal today.   I've made this dish several times now for gatherings.  I also realized that this dish is not only delicious, but also gluten-free and keto-friendly.   This month, the theme is Baking with Spring Vegetables, and I had a great idea.  I was going to use the chive blossoms on my chive plants, and make something really good out of them, and then I realized, they're not a spring vegetable. 

 
Hello, can anyone say 'whoops, senior moment'

Actually, don't.

But I realized that one of the first vegetables you can harvest in the spring is radishes. I've enjoyed many a handful of freshly pulled radishes, washed off quickly and scarfed down almost as quickly.
Those alongside the asparagus and baby beets are some of my favorites.
And as much as I love fresh, raw radishes, they are equally brilliant, cooked.
Yes, cooked!  Well, roasted actually.  

And when you roast them, WOOHOOO!!!!  Although my mouth says, "ERMAGERD!!, give me more."

I used this recipe from Martha Stewart as an inspiration, sorta but then I went totally out of the box.

Radishes ready for roasting- this brings out a natural sweetness and a slight nutty flavor that pairs beautifully with the Gouda Cheese, but if you have another kind of cheese you like, use it.  I like Gouda but Edam works well also. 

If you see some empty space on the pan, it may be because I sampled a few pieces.

I've gotten slightly hooked on Cauliflower crusts lately.  This was spread out in a freestyle manner on parchment paper.  I made a ridge around the edges.

The roasted radishes spread on top of the cooked crust.

After the bake, just before cutting the tart. 

And since I'm the cook, I sampled. 

And realized I needed to try and get some money shots.

And so I played a little. 

As I said, I did sample a couple of slices. I was only going to eat one, but it tasted so good, I had a second before I brought the whole thing to a gathering.    BTW, this is also gluten-free as well as being low carb and keto for those who are following a different eating plan. 

Roasted Radish Tart

Yield: 8-12 Servings as an appetizer

Author: Sid's Sea Palm Cooking

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M

This is a fun tart to make as an appetizer, or you could also serve it as a light meal with some crusty bread to accompany it. There are a couple of steps involved but it's actually pretty easy.

ingredients:

Radishes

• 1 lb. Radishes
• 1-2 teaspoons Olive Oil
• salt
• You can also reserve a couple of radishes and slice them thinly to top the tart if desired.

Base

• 1 small head of Cauliflower, riced, cooked, and wrung dry.
• 1 1/2 eggs
• 1/2 cup shredded Gouda Cheese

Filling

• 1 1/2 Eggs- beaten lightly
• 1/2-3/4 cup shredded Gouda Cheese
• 1/2 cup cream
• 1 teaspoon fresh thyme leaves + 1/2 teaspoon for decoration if desired

instructions:

Roasting Radishes

1. Preheat oven to 450 degrees. 
2. Toss the cut radishes with the olive oil, and place in a single layer in a rimmed baking sheet.  Sprinkle with salt.
3. Bake for 15 minutes, stir and bake an additional 20 minutes or until the radishes are cooked and lightly browned. 
4. Set aside while the base cooks.

Base

1. Rice the Cauliflower, cook until tender - I micro-waved mine for 3 minutes- let cool, then place into a cheesecloth or clean tea towel and wring it dry. You want to expel as much moisture as possible. After it has cooled, mix in the egg and cheese. Spread the mixture out either into a tart pan with a removable bottom or free-style onto a rimmed baking sheet lined with parchment paper.
2. Bake at 425 degrees for about 10 minutes, then check for doneness. It should be firm to the touch and slightly browned on top. If not done, add another 3-5 minutes of cooking time.

Filling

1. Whisk together the egg, cream, cheese, and thyme leaves.

Assembly

1. Keep the oven on at 425 degrees
2. After cooking the base, remove it from the oven.  Spread the radishes evenly on top of the cauliflower crust.  Pour the egg custard filling on top and spread it out evenly.  You can also add some thinly sliced Radish on top if desired.  Bake for 10-15 minutes or until the filling is just set.   Sprinkle with the reserved thyme leaves.
3. Slice into small pieces for serving as an appetizer or larger pieces for a meal.  This goes very nicely with some crusty bread as well. 

Created using The Recipes Generator

Baking Bloggers

Baking with Spring Vegetables

• Baked Mixed Veg Pasta by Sneha's Recipe
• Baked Romaine Lettuce Chips by Our Good Life
• Chicken and Asparagus Pasta Bake by Palatable Pastime
• Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
• Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
• Roasted Radish Tart by Sid's Sea Palm Cooking
• Roasted Spring Vegetable Farro Salad by Caroline's Cooking
• Roasted Veggie Cobb Salad by Cookaholic Wife
• Spring Vegetable Gratin by A Day in the Life on the Farm
• Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

Maple Pecan Glaze

 I've been meaning to share a recipe for the most delicious scones for a while now. But hadn't gotten around to it yet.   And then I saw this week's Sunday Funday theme, and a light turned on.  OK, so it was stadium lighting, totally eye-blinding bright.   The theme is Maple Syrup this week, and ummmm, Hello, I've been making this Maple Pecan Glaze

for my scones 

for a while now, and I will share the scone recipe with you another day.   Today, though,  is all about the Maple Pecan Glaze.    

BTW, you are not limited to using this on Scones, I've dribbled it on French Toast for an extra little something,

and can I just say it was a bit of enlightenment?  TMI, ok, just make this and judge for yourself.    

And I bet you could even add a dram ( 1/8th of a fluid ounce) or three of bourbon to the glaze and pour it over some Bread Pudding.   I'd try it, but I've still got a sugar buzz going from the glaze. 

A word of caution, when adding the confectioner's sugar, it might be a good idea to sift it first, cause it's a pain to whisk out the clumps.  

I added the pecans at the end.  And ended up with a lovely maple glaze, ready to use.   Although this one is going in the fridge for my French toast in the morning...  It did crystallize a bit, but I'll just zap it a few seconds before I use it. 

Take a look at what the other Sunday Funday bloggers are sharing.  

• French Toast by Mayuri's Jikoni
• Karawya with a Maple Syrup Drizzle by Culinary Cam
• Keto Baked Chicken Legs In Buffalo Sauceby Sneha's Recipe
• Maple Bacon Candied Walnuts by Amy's Cooking Adventures
• Maple Bourbon Smashby A Day in the Life on the Farm
• Maple Dijon Bacon Green Beansby Making Miracles
• Maple Mousseby A Messy Kitchen
• Maple Pecan Glaze for Scones by Sid's Sea Palm Cooking
• Maple Thyme Hasselback Yams by Food Lust People Love

And now for the recipe reveal.  

Maple Pecan Glaze

Author: Sid's Sea Palm Cooking - Adapted from many recipes

This is a fantastic glaze for Scones, over some Bread Pudding, or as a totally indulgent topping for French toast.

Ingredients

• 2 tablespoons melted butter
• 2 tablespoons Maple Syrup
• 2 tablespoons Dark Brown Sugar
• 2-3 tablespoons heavy cream
• 3/4 cup sifted confectioner's sugar
• 1/2 teaspoon vanilla if desired
• 1/4 cup chopped pecans

Instructions

1. Melt the butter, add the brown sugar and maple syrup, and let cook together for a couple of minutes, stirring constantly, until the Brown sugar has dissolved.
2. Whisk in the confectioner's sugar, and continue to cook over low heat. This will thicken quite a bit. Add the vanilla before adding the cream.
3. Add the heavy cream and whisk through. Continue to let it cook, and add the pecans at the end.
4. Pour over the baked scones. This will thicken upon standing.

Estimate only

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking

Pierogi

 

I posted this originally a few years ago.  I'm now updating the post, cause I can and also because I've got a lot of pierogi in the freezer.  

A few years back (20 + years ago) , we were living full-time in an RV,  a fifth wheel to be exact.   We were staying in a campground and had made quite a few friends there.  

One of those friends was of Slavic descent, and one day she offered to show us how to make pierogi, but we needed room to do it in.  So I offered her my kitchen to play in. 

I don't remember how many of us there were that day, but I think we had 4 or 5 women in there, in rapt attention as Marge made the dough.   

I had my Kitchenaid stand mixer out on the counter, and we made use of it. 

I'm not too sure how many potatoes we ended up peeling and cooking, but it was a few, and as I seem to recall, one of the group had to run over to her RV and grab some more potatoes for the filling and the dough.

I made some more pierogi the other day, but only made a small batch this time, but a small batch is still a lot.

Especially when you are the only one who eats pierogi.   But they do freeze, amazingly well.  

I personally love filling them with mashed potatoes, cheese, and onions, but feel free to play with the fillings, adding or deleting any part of them.  

Be aware, though, they do tend to shrink a little after being cut.   I used a new-to-me cutter, and it worked well.  I also used my new pasta machine to roll out the sheets of pierogi dough. I cannot tell you how happy I am with it.  

However you do it, having one of these little presses does make it a little easier.  I would cut them out a little bit larger than the diameter of the press.  They do tend to shrink a little, but they still work.   

I also discovered that you can take them straight out of the freezer and stick them into an air fryer. I used my combo air fryer toaster oven for this.  They came out beautifully.  The edges were lovely and crisp, and tasted so good with some sour cream and butter.  I mean, everything is better with butter, I think. 

Fill them with whatever you like. I've mostly done the classic Ruskie style, which is potatoes and twarog cheese, though I use Colby Jack.    I'm going to experiment a little.  I've never had sauerkraut inside, but I may give that a whirl, and Mushrooms sauteed with a little seasoning is also mentioned.  You can even fill them with some fruit, if you like.  I have lots of shells from my latest foray into Pierogi making, and will utilize them in future endeavors, ok, so they'll be cooking adventures.  

 

Print

Pierogi

 

 

 

 

 

 

Yield: Makes about 4 doz.

Author: Sid's Sea Palm Cooking - adapted from several recipes

Prep time: 30 MinCook time: 10 Mininactive time: 30 MinTotal time: 1 H & 10 M

You can make a quick and hearty meal when you keep a few dozen in the freezer.

Ingredients

Dough

• 3 1/2 cups flour mixture of AP flour and Bread Flour (add more if needed) + more flour for rolling out.
• 1 large potato- cooked and riced
• 3/4-1 cup potato water (from the boiled potatoes)
• 1 egg
• 1 1/2 tsp. salt

Filling

• 1 Cup Cooked mashed potatoes, with no added butter or milk
• 1/2 cup grated Cheddar cheese
• 1 small onion, finely chopped and sauteed in 1 teaspoon butter (optional)

Instructions

Dough

1. Cook the potatoes in salted water until done. Drain the potatoes, but keep the potato water. Set aside til cool. Rice up one potato, and place it into the bowl of a stand mixer. Add the flour and 3/4 cups of the cooled, reserved potato water, salt, and the egg. Mix together for a few minutes. If it looks too dry, add more water, 1 tablespoon at a time, or if it looks too sticky, add more flour, 1 tablespoon at a time. The dough will be sticky. Let mix for a couple of minutes and turn out onto a piece of plastic wrap. Wrap well to keep from drying out and let rest for a few minutes while you prepare the filling.
2. Take a small portion of the dough and roll it out on a well-floured surface. The dough will be sticky to handle. Keep the remaining dough covered. Cut out circles with a floured glass or cookie cutter, whichever size you like. I used a 3-inch wide cutter. Add a teaspoon of the prepared filling to the center of the circle of dough and fold over to make a pocket, squeezing out the excess air, and making sure that the edges are pressed down firmly to seal. Use a fork here if you like, or if you have a dumpling press, use that. I did. It was easier. Do not overfill. You will probably only use a teaspoon of filling per pierogi. I used a melon baller to dip out the correct amount.
3. When rolling out the dough, you need to get it thin, about 1/8th thick. If you tear it, just moosh it back up and re-roll the dough.
4. When you've used up all the dough or filling, place the filled pierogi in a single layer on a freezer-safe cookie sheet or stiff cutting board and freeze. When frozen, place the pierogi into a plastic bag and put them back into the freezer until ready to use.
5. You can cook some up fresh, or wait til later.
6. When cooking perogies, fresh or frozen. Add to gently simmering water and cook them just until the pierogi float to the top. Serve with some fresh butter and sour cream.
7. You can also brown them in a pan after cooking, and serve with more butter, sauteed onions and of course sour cream or Créme Fräiche.. I like using my own homemade Créme Fräiche. and some homemade butter.

Filling

1. Sauté onions, grate cheddar cheese, and add to the cooled, riced mashed potatoes. Mix well and set aside.

Created using The Recipes Generator

Sour Cream Noodles

Did you know it's National Noodle Month?  Well, neither did I until Wendy of A Day In the Life of the Farm told us, and this week, the Sunday Funday bloggers are celebrating that fact, with all kinds of delicious noodle recipes.  And I had to get in on the fun.   

I love noodles, well, pretty much any kind of pasta.  I'm good with it all.   Fresh, dried, artisan...  

I've been making my own noodles for years, from the basic egg noodle recipe, one egg, one cup of flour, salt, and cook.    I made some for a blogging event a few years ago, and they ended up in this dish, Rakott Teszta, a Hungarian noodle dish.   It was so good, I brought it to a potluck, and it disappeared quickly.  I've made Gyoza wrappers, aka wonton wrappers.   And used them in some Wonton Soup.  And they were amazing.   

I was complaining to a friend that I was missing my pasta machine, which is in storage, and she said she had one and gifted it to me, so I'm all set to make pasta this week.  Although I did use it for my Pierogi dough the other day.   My back didn't like all that rolling-out business, so I made the machine do the work.  And life is good.  

I decided to make some egg noodles again, but did a little twist on them.   These were cut using the fettuccine setting.    I sprinkled some semolina over the top to keep them from sticking to each other. 

I added some semolina to the basic dough.  I let them dry for a bit, then cooked some up, well, I par-cooked them.  BTW, if using freshly-made noodles, they need hardly any cooking at all.  Just enough to 'set' the egg and flour.   I layered them in a small casserole dish and made what I'm calling sour cream noodles.   

I blitzed the sour cream and cottage cheese in the blender along with some grated parmesan cheese.  Tossed the par-cooked noodles in the 'sauce' and then put them into a casserole dish and baked them, just long enough for the noodles to finish cooking and the sour cream/cottage cheese/parmesan to envelop the noodles and make the sauce. 

 Perfect for a Meatless Monday, if needed.  There's lots of protein from the cottage cheese, the parmesan, and the other cheeses as well.   I'm also thinking it would be nice with some lovely shrimp in there, or maybe even some cooked chicken... if you need meat.   I'm also thinking you could add all kinds of veggies to it as well. And I may just do so in the future.  Some asparagus, mushrooms maybe, along with some sliced cooked chicken...  So many delicious possibilities...  

Check out what my fellow Sunday Funday bloggers made: 

• Culinary Cam: Chamomile Soba Noodles 
• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles 
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

And for those who would like my recipe: 

Sour Cream Noodles

Yield: 3-4

Author: Sid's Sea Palm Cooking - Adapted from many recipes

These noodles are bathed in a sour cream sauce and baked to perfection.

Ingredients

• 1 cup fresh noodles or 1 1/2 cups parcooked Egg Noodles.  Cook the fresh noodles for about 1 minute or the commercial egg noodles for 5 minutes. 
• 1 cup sour cream
• 1 cup Cottage Cheese
• 1/2 cup parmesan cheese
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 cup finely shredded Italian cheese mix, divided

Instructions

1. Place the sour cream, cottage cheese, parmesan cheese, spices, and 1/2 of the shredded cheese mixture in a blender or food processor to break up the cottage cheese curds and process to a smooth sauce.
2. In a bowl, mix the sauce with the noodles and place them into an oven-safe dish that has been sprayed with non-stick spray. Sprinkle the reserved cheese evenly over the top of the noodles.
3. Bake in a 350-degree oven for 15 to 20 minutes or until the cheese melts over the top of the dish and it has been warmed through. I like it to get some color on top.
4. Remove from oven and serve while hot.

Estimate only Did you make this recipe?

Tag @sidsseapalmcooking on Instagram and hashtag it #Sidsseapalmcooking