Gleanings of Wheat

Reason #8525265 why LifeHacker.com is awesome. My kids downed the last of the chips while being snowed in during Snowpocalypse 2011, so frying up my own is a great alternative - and much more fresh. Put at least 1 inch of oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F. The broader the vessel, the more of these you can cook at once, but the more oil you will use. (They cook very quickly, so don't worry if your pan is narrow.) Stack the tortillas and cut them, pielike, into 4 to 8 wedges. Fry as many at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown but just begin to darken in color. Remove with tongs or a slotted spoon and drain on paper towels or paper bags. Sprinkle with salt and serve hot or at room temperature.

This one come from Alton Brown of Food Network! 2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

I've been craving these for a while. I'm making my shopping list for the month, so you can be sure to see things for this on here. 4 chicken portions Flour for coating Matzo meal for coating 2 eggs beaten 6TBSP margarine 3 TBSP corn oil 2/3 c soy milk 1 c flour, sifted 8 oz canned corn kernels, drained Coat the chicken with flour, then dip into the beaten eggs, then into the matzo meal pressing firmly. Chill for 10 minutes to allow the coating to set. Heat half the margarine and half the oil in a large skillet. Fry chicken until brown, remove with slotted spoon and place in an oven proof dish. Cover and bake @ 400 degrees for 40 minutes. Meanwhile, add the remaining egg to soy milk and mix. Stir in flour, then season to taste. Stir in corn. Heat the remaining margarine and oil in skillet and drop table spoons of batter in and fry until brown. Remove with slotted spoon and keep hot.

I'm going to make this tomorrow. I'm working on finding more ethnic recipes to go along with it. Injera is not only a kind of bread—it’s also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste. 1/4 cup teff flour 3/4 cup all-purpose flour 1 cup water a pinch of salt peanut or vegetable oil 1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose...

MckMama posted a recipe that sounds really interesting. I haven't made couscous in months, and this definitely peaked my interest. 2 cups instant couscous 1 cup dried cranberries (or raisins) 1/2 cup chopped walnuts (or toasted halved almonds) 2 teaspoons white onion, very finely chopped 1 32 oz. can chicken broth dash salt dash black pepper In a medium bowl, combine couscous, dried cranberries, onions, salt and pepper. Bring chicken broth to a boil. Pour in couscous mixture. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth. Once broth has been absorbed, fluff with a fork. Sprinkle chopped walnuts over couscous. Serve immediately.

A couple years ago my favorite Mexican restaurant closed, taking with it incredibly large chicken burritos and sweet corn cake. It was a very sad day. But weep no more, my fellow Chi Chi's fans! I've found a copy cat recipe for their corn cake! 1 cup all-purpose flour 1 cup corn flour 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 1 cup sour cream (can use non-fat) 1/3 cup milk 1/4 cup butter or margarine, softened In a bowl, combine the dry ingredients. In another bowl, combine egg, sour cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.