Weekly Conncoctions!

Happy days are here again! Greetings from 358 Mohegan Ave! I hope you’re hungry, because it’s that time of the week again for my weekly recipe write-up. Enjoy!

Quickies

We know ‘em, we love ‘em. Quick, easy, and storable must-haves for a busy life. 

• Tortillas: I have been using the same tortilla recipe for years, and it has yet to fail me. Thank you to dearest Monica over at Nourish & Fete for the best base tortilla recipe I have found through my extensive carb quest. I have tweaked the recipe a bit with some add-on ideas, however, alone this recipe is perfection!
  • 1 ½ cups white flour (I have successfully subbed WW and oat as well!) 
  • ½ teaspoon salt (add more or less depending on personal taste)
  • ½ teaspoon of baking powder
  • 3 tablespoons oil (I like vegetable oil, however, olive oil also works wonders)
  • ½ cup hot water. There is a whole scientific article dedicated to the science of tortillas, however, in short, hot water (~ > 140 °F) inhibits the formation of gluten and distributes the fat (oil) in the tortilla dough evenly. This creates the flaky and flexible tortilla worthy of your wildest carba-licious dreams. 
  • 2 tablespoons flax seeds (I like the flavor that the seeds add to the dough). Additionally, in typical Allison fashion, I’m always looking for more fiber. 
  • A few dashes of turmeric. Here’s the deal, you either like turmeric or you don’t. She’s not a fair-weather friend. I like the slightly musky back of the throat taste, however, if not your cup of tea don’t add it!
    • Mix the dry ingredients in a large bowl. Mix in the oil next, it should form clumps with the flour mixture. Finally, stir in the hot water and knead into a soft dough. 
    • Roll those puppies out! This recipe makes about 8 medium-sized tortillas. I like to roll the tortillas out with a drinking glass, keep it simple babes!
    • Cook each tortilla on low-medium heat, you’ll know that they’re ready to flip when pockets of air start to form on the top.  
    • I like to stick these in the fridge for the week, however, they do well in the freezer for a month or so. Heat up in the microwave before serving!

Bowls

Maybe it’s just me, but deconstructing meals into bowl format really just butters my biscuits. 

• Burrito bowl (Allison’s version): Let’s be clear, very little in this world compares to the guts of a burrito. This particular creation is very meal prep-esque, in the sense that I just take a few scoops of previously prepared components to create my final product.
  • Brown rice
  • Black beans (or your preferred bean)
  • Lettuce/cabbage/some sort of slaw 
  • Tofu (I like to dice a block of tofu and marinade in some tamari, balsamic vinegar, and maple syrup. I will then just scoop a few pieces out and use accordingly) 
  • Vessels for ingestion: AKA chips, of choice. I love spicy queso rice chips (of whatever brand). I find that rice chips have just the right texture for pairing with the burrito bowl components. 
  • Condiments!
    • Salsa 
    • Guac
    • Sour cream/plain Greek yogurt 
    • Hot sauce 
    • Etc., etc., etc.!

• Pasta bowl: This bowl is perfect for when I want to park myself at the table and drown my sorrows in pasta, but with an adult nutrient-conscious attitude.
  • Pasta of choice: As Rotini’s biggest fan, I will forever be using this spiral shaped beauty.
  • Sauce/dressing of choice: I love a good pesto, but will sometimes also go off the rails and make a pasta salad-inspired dressing with olive oil, rice vinegar, onion, garlic, oregano, and basil. 
  • Cabbage slaw: If you don’t like cabbage, talk to the hand. KIDDING! I like using a cabbage slaw as it isn’t subject to the same wilt effect that some softer lettuce experiences when paired with a saucy pasta, however, whatever floats your boat! For the cabbage slaw, I use olive oil, vinegar, onion, salt, and pepper. I will also sometimes throw in a red pepper and some corn to up the produce game. 
  • Garnishes! I love sunflower seeds with these bowls, as I find they add a fun, crunchy, nutty flavor aspect to the dish. Bean sprouts are also delicious!
    • I combine all of the above components into a banger bowl, and my issues are solved. That’s all that there is to this pasta bowl production. 

Welp, I sincerely hope that you enjoyed reading my concoction musings. Eat some good food this week! Xoxoxo- Allison <3