Flour Tortillas Sun Dried Tomato Red Bell Pepper Garlic Food

SUPER EASY TORTILLAS

Steps:

• In a large bowl, add 2 cups of White Wing tortilla mix. (White Wing can be found next to the regular flour, they also make a mix for corn tortillas that is also very good).
• Add 1/2 cup water.
• Mix until it comes together. May have to add more water if it is too thick or more mix if too thin.
• After mixing, cover bowl with warm cloth for about 10 minutes.
• Pinch small balls of mix and roll out tortilla, (this takes practice).
• Heat comale (mexican griddle or cast iron griddle) on medium heat.
• Cook on one side for about 30-45 seconds, flip and cook another 30-45 seconds. Don't leave on too long or they get hard.
• Keep warm in a tortilla warmer. I usually make them and serve them immediately while my family is eating. (traditional way).

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

Steps:

• In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
• Add cream cheese, sour cream, and salt and pepper.
• Puree until smooth.
• Serve with pita or tortilla chips, or fresh veggie dippers.

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!

Steps:

• Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
• Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
• Serve hot with crackers or vegetables.

SEMOLINA FOCACCIA WITH BELL PEPPERS, SUN-DRIED TOMATOES, AND GARLIC CONFIT

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature.