There are times when we all need a fast meal. We are overbooked. We are overtired. We are overworked. There are also times we need a slow meal. We are overworked. We are overtired. We are overbooked. So we stop and go to the kitchen and pull out ingredients to make a meal that is comforting, that is universally accepted in the home, that everyone can help make. We bring our consciousness back to the basic reality of finding nourishment and achieving flavor. We bring our attention back to the domestic, in the very best sense of the word, the hearth, the heart of our existence on this earth. We use our hands to turn ingredients into a basic meal. We are still likely overbooked, but less tired, and the work is restorative, the motion therapeutic, the company a balm. Slow food. Breathing. We CAN wait a few more minutes. Especially if it means we get homemade tortillas.
Whole Wheat Tortillas – adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Mix flour, salt and baking powder in bowl. Sprinkle in oil and mix with your hands to combine. Add water and mix with your hands to combine. Form into a ball. Let rest for 15 minutes. On floured surface, divide ball into 8 equal portions. Roll each portion into a ball. One at a time, roll out each ball as thin as you can. Use a rolling pin. Roll top to bottom, side to side, on the diagonal one way and then the other. Or let your six year old do it and let go of the desire for circular tortillas. If stickiness causes problems, add a dusting of flour. Add flour between tortillas. While rolling the last few, turn the stove on under a pan – about medium heat. Let the pan get good and hot. Place the tortillas in the pan one at a time. Let the tortilla cook for about a minute and then flip. Cook about a minute and remove from the heat. Next tortilla. Stack finished tortillas on a plate and keep in warm oven or keep under cover until you’re ready to eat.
What to eat with your splendid meditation on flour? Why not some simple beans and rice? There are a million variations on beans and rice, and I make no claims to any particular version here – other than the simple lazy kind of rice and beans. Hey, if I’m meditating on flour, I’ve gotta keep the rest simple.
Easy Peasy Rice and Beans
- cooked brown rice in adequate quantity (cook with veggie stock or bouillon for extra yum)
- black beans (soaked and cooked or if canned, drained and rinsed)
- chopped red onion in amount that will give oomph without overwhelming
- shake of cumin
- shake of chipotle
- shake of salt
- chopped cilantro
- 1 T fresh lime juice
- drizzle olive oil
Combine. Stir. Done.
We served ours with chopped fresh veggies and my favorite chimmichurri. Absolutely divine and just what I needed. Simple, satisfying, perfect stolen moments in the kitchen with my flour loving daughter. Delish.