Homemade Tortillas and a "Baboon Moon"

Lately I've been making loads of homemade tortillas.  I can control the ingredients--no preservatives, low sodium, and a reduced amount of oil (no lard here!)--and they're super fresh.  You can just make a big dough ball and leave it covered in plastic in the fridge, pulling pieces off as you go through a couple of days--the flour actually incorporates better over time.

I adapted my recipe I found at Cooks.com.  

When I make them just for myself, I use:

1 cup of flour (you can substitute whatever crazy hippy thing you please)

1 pinch of salt

1-1 1/2 tbsp of olive oil*

1/3 cup of water

*Note: your tortillas take the taste of your fat source, so some people prefer tasteless oils, though you can really use what you like.

I mix everything by hand in a big bowl and go for it.  It should mass together without being too dry or too sticky. I don't have a tortilla press, or even a rolling pin.  I cover my cutting board with plastic wrap, sprinkle on some flour, put on a little dough ball, and roll it really thin using the side of a smooth, tall drinking glass I've covered in flour.  Then, I put it in a dry pan over medium heat to cook it up. NOMz.

Best fresh, but still good later after 10-20 seconds in the microwave.

For my dinner tonight, I used two to make "Sloppy Josés".  It's basically a reworked version of Vegan Dad's Red Lentil Sloppy Joes.  

I used: Caramelized onions, Soyrizo or real chorizo, tomatoes chunks and a little juice, lentils, BBQ sauce, mustard, vinegar, cumin, salt, pepper, hot sauce, cheese, and a dollop of yogurt or sour cream.

Maybe I'll put some pictures up later.  But a baboon is waiting for me.

Healthier-style dessert quesadilla in the making...

Final product.  The Surfing Baboon.

 Silly name for a fun dessert: The Surfing Baboon. (1 serving)
1 tortilla
1 small pat of butter
1/2 a plantain or small banana, thinly sliced
2-3 tbsp chopped pineapple
1/2 tbsp honey*
1 tbsp shredded coconut (I used unsweetened)
pinch cinnamon
*Feel free to add more or swap with brown sugar/agave, etc.
Topping: natural skim yogurt, another drizzle of honey, and some more sprinkled coconut and cinnamon

Heat a pan.  Spread a very thin layer of butter on the tortilla, and put the butter-side down on a plate.  (I butter first, then fill because I don't want honey everywhere.)  Fill 1/2 of the tortilla with the plantain slices and pineapple pieces.  Drizzle honey and sprinkle cinnamon and coconut over the top.  Fold it, and hustle that goodness into the pan.  Flip it after about 2-3 minutes (when it's golden and almost irresistible).  Finish off the second side, and top it as you please.  Try to keep from screaming with delight as you inhale it.

So, to sort of explain the half-jokey name of my quesadilla: 

Nils Petter Molvær's Baboon Moon                                                     2398040293 root-beer floats
What a very interesting album.  I think it is one of those works that you can listen to many times and take something very different from each experience.  It is difficult to classify.  I guess I'll explain it as a dark, self-styled experimental jazz.  Trumpets, bass-lines, electric guitar, willful drumbeats.  It's very contemplative, but not in a brooding way.  We need more musicians to make self-reflective music of this style.  If nothing else, the novelty of the album should be its biggest selling point.