Mennonite Girls Can Cook (20 page)

...............................................Yields 12

• 1
  “ cup / 300 ml milk
  
• 1 tablespoon / 15 ml olive oil
  
• 1¾ cups / 180 g tapioca starch
  
• ¾ cups / 105 g white corn flour
  
• ¼ cup / 35 g white bean flour
  
• 2 teaspoons / 15 g xanthan gum
  
• ½ teaspoon / 5 g salt
  
• ½ teaspoon / 5 g baking powder
  

1. Pour milk and oil in mixer bowl.
   
2. Blend dry ingredients well and add all at once to liquids.
   
3. Mix on low speed until blended, then beat on high for 2 minutes.
   
4. Turn dough onto a surface dusted with sweet rice flour.
   
5. Knead until smooth. Completely cover dough in plastic wrap. Let rest for 30 minutes.
   
6. Divide into 12 pieces. Place these pieces on a plate and cover with a damp towel.
   
7. Roll each piece into a thin circle using a 9-inch / 22-cm plate as a template. Cut off excess and add to next piece. It is easier to begin with 2 pieces of dough to roll out the first circle. You should be left with enough excess at the end to make the 12th circle.
   
8. To transfer dough circles to a plate, fold each one in half, then in half again, then unfold on the plate. Stack circles, separating each with plastic wrap or wax paper.
   
9. Heat a skillet with a small amount of oil; fry each tortilla for 30 seconds on each side until very lightly browned.
   
10. Stack, cool, and store in zip-close plastic bags in fridge. They will keep for several days.
    

Tip:
Do not use cornmeal as a substitute for corn flour. However, you can use white cornmeal if it is very finely ground.

• Gluten-free tortillas
  
• Cheese, grated
  
• Onions, fried
  
• Green peppers, chopped
  
• Cooked chicken or beef, sliced
  

1. On one half of each tortilla, layer grated cheese, fried onions, and green peppers, cooked slices of chicken or beef, ending with more cheese. Fold the other half of the tortilla over the mixture.
   
2. Fry in skillet on fry both sides until golden brown and cheese is melted.
   
3. Serve hot with salsa and sour cream.
   

Tip:
If cooking for a crowd, make these ahead. Keep them warm in the oven.

—Julie

Julie says

...............................................Serves 4-8

• 2 cups / 500 ml cooked chicken, cubed or shredded
  
• 1 large onion, thinly sliced
  
• 2 bell peppers, thinly sliced (1 green and 1 yellow, orange, or red)
  
• 2 tablespoons / 30 ml olive oil
  
• 2 cups / 500 ml medium cheddar cheese, grated
  
• 8 - 10-inch / 25-cm flour tortillas
  
• Cilantro (optional)
  

1. Heat oil in a 10-inch / 25-cm non-stick skillet; add onion and peppers until onions are caramelized. Remove and set aside.
   
2. Sprinkle a small amount of grated cheese in the hot pan. Place 1 tortilla on top of the cheese and pat it down on the cheese. Layer the chicken, onions and peppers, cilantro and more cheese. Place another tortilla on top of the filling.
   
3. When the cheese has melted slightly and the tortilla can be easily lifted from the skillet, carefully flip the quesadilla and heat thoroughly.
   
4. Slide the quesadilla from the skillet to a cutting board. Repeat the process to make 4 quesadillas.
   
5. Cut each quesadilla into 6 pieces.
   
6. Serve with your choice of guacamole, sour cream, salsa, and salad.
   

Tip:
Putting the cheese in first doesn’t make it burn. Rather, the cheese ends up adhering to the tortilla as opposed to the pan. This also crisps up the tortilla slightly so you have a different result than a soft quesadilla. You should use a non-stick skillet for this method.

—
Ellen

Ellen says

G
od called his ancient people to possess a land that was good and desires the same for his children today. What we sometimes don’t realize is that in order to get to the good land, God’s people had to do a seemingly impossible task, cross a rushing river. But God provided a way for them to cross it safely.

Every one of us faces crises in life where we must confront unforeseen, devastating situations such as a financial loss, death of a loved one, wrongful treatment, broken friendships, a tragedy or health crisis, or personal disappointment.

Whatever our crisis, we fear what lies before us and we become anxious, not knowing where to turn or how to cross the difficulty that lies in our life path. In fact, crossing over seems impossible. But God’s promises are true.

No matter what lies before us, we can trust that God will build a bridge for us. He will make a way for us to cross over. No matter how frightening and huge our situation looms, with childlike faith we can walk safely over the rushing river to the good land that awaits us on the other side.

—
Julie

...............................................Serves 6

• 1 (2½ pounds / 1 kg) salmon fillet
  
• 5 garlic cloves, finely chopped
  
• ¼ cup / 60 ml fresh parsley, finely chopped
  
• 2 tablespoons / 30 ml fresh basil, finely chopped
  
• “ cup / 75 ml sun-dried tomatoes in oil, drained and chopped
  
• ¾ teaspoon / 3 ml salt
  
• ¼ cup / 60 ml olive oil
  

1. For topping, combine all ingredients except the salmon in a jar and refrigerate a few hours or overnight.
   
2. Place salmon on greased or parchment paper-lined foil pan. Set over low heat on the barbecue. Close top and cook 10 minutes.
   
3. Spread topping over fillet.
   
4. Close top, raise temperature to medium and cook another 15-25 minutes. Fish is done when it flakes easily with a fork.
   

—
Anneliese

Anneliese says