The Tiny Light

How easy is tortilla making? Easy. Two ingredients, 3 steps.

Mix together corn flour and water. Roll into balls and flatten them (I put wax paper on each side and used a rolling pin). Then heat on each side for 30-50 seconds. Done! 

I added sweet potato, black beans, cabbage, tomato, avocado and cheese on mine, but the beauty of tortillas is that it allows a lot of creativity. Go ahead and have fun creating a beautiful and simple meal in minutes!

Note: Next time I am going to try adding other ingredients into the tortilla mix such as bits of corn kernels or chopped spinach.

An impressive dish that is easy! Simply scoop out the center of the zucchini and stuff it with whatever ingredients you have around. For me that was tri-colored quinoa, tomatoes, onion, garlic, cilantro, and cheese. 

Apparently I am not the only person who can’t use up all the fresh herbs I buy at once. Here’s an idea: Put your leftover herbs in an ice tray. Pour olive oil, and freeze! 

Image source: unknown

Oh dear, it should be a crime to look so yummy!

I have come across yet another food blog that I love. Above is an image of banana bread crepe cake with butterscotch. I know. The title alone is enough to make drool fall onto my keyboard.

Enough said - I believe I will need to invest in this cookbook, written and photographed by Deb Perelman, the author of the blog.

Every cook, being human, errs, bungles, botches, and screws up in the kitchen once in a while. Here is a list of common cooking mistakes.

And here are a few I’m guilty of:

I over-soften butter. I’ll spontaneously decide to whip up a batch of cookies and then, oops, that stick of butter is supposed to be room temperature. Nothing a few seconds in the microwave can’t fix, right?

But it is better to let it stand at room temperature for 30 to 45 minutes to get the right consistency. You can speed the process significantly by cutting butter into tablespoon-sized portions and letting it stand at room temperature.

Properly softened butter should yield slightly to gentle pressure. Too-soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shape. Butter that’s too soft also won’t cream properly with sugar, and creaming is essential to creating fluffy, tender cakes with a delicate crumb.

I’m too casual when measuring ingredients. The result could lead to dry, tough cakes, rubbery brownies, and a host of other textural mishaps.

Not knowing your oven’s quirks and idiosyncrasies can lead to food cooking too quickly, too slowly, or unevenly.

This is me at my Petit Four baking class this morning! These creations are the most delicious little bites, but such a hassle to make!

In this case it is :)

Mini carmel apples! Cut up an apple into chunks, place pretzel stick through top (optional) and then dip in carmel! Finally you can enjoy this treat without the sticky mess.

I found this idea here.

Sometimes I come across something and say to myself, “Of course!”

Leftover wine. As long as you’re not in a college frat, it happens.

The perfect solution is to have an extra ice tray and fill it with your leftover wine. Many recipes call for wine and opening a whole bottle for a few tablespoons can be wasteful. This is absolutely perfect!