Sweet Potato Tortilla/Wrap

This is a pretty simple recipe for a healthy, low fat veggie wrap.  I have recorded it in proportions instead of set measurement so you can use all the sweet potato you cook.

1 part sweet potato
1 part white flour (I usually use wheat flour when I cook, but I think in this case it would just be too heavy)
salt to taste (about 1/2 teaspoon for 1 cup potato and 1 cup flour)
(1 cup of sweet potato and flour makes about 6)

Steam the sweet potato. You can steam it whole, and then peal it, or you can peal and cube it and then steam it. (if you are cooking the sweet potato ahead, you could bake it in the oven for 1 hr, but if you do be sure it is baked wrapped in aluminum foil so it doesn't dry out).  Once it is cooked and pealed, and while it is still hot, mash it thoroughly.  Add the flour and salt.  Mix with a spoon until it starts to be less sticky, and then continue mixing with clean fingers until the flour is all incorporated.  Don't over mix.  Divide into golf ball sized portions (larger if you want larger wraps) sprinkle with flour and roll each into a ball.   Place the balls in a covered bowl to keep them from drying out.  Heat a non-stick flat skillet over medium heat. Place one ball on a floured surface and roll tortilla thin.  Place it in the skillet and cook for 30 seconds.  Turn it over.  Continue cooking and turning every 30 seconds until it starts to form large air bubbles.  Place on a clean cloth and fold the cloth over top.  Roll and cook the next ball the same way until all the balls are cooked.  Fill with your favorite filling (the sweet potato black bean burrito filling would be great) or just lightly brush with margarine, and enjoy.

Wheat English Muffins

I have made rolls, bread and bagels before, but I was wondering the other day how to make English muffins.  I tried a recipe two weeks ago, but the texture just turned out like rolls.  I wanted the texture to have the larger air holes like the English muffins you buy at stores.  I read several recipes on line and then made a kind of hybrid version.

                                                                           (1/2 batch)

2 cups your favorite nut or soy milk                   (1)
1 tbsp yeast                                                        (1 1/2 t)
2 tbsp margarine                                                (1)
2 tbsp sugar                                                        (1)
1 cup white flour                                                (1/2)
2 tsp salt                                                              (1)
3 1/2 cups wheat flour (I like the white whole wheat) (1 3/4)
                                                                            
In a microwave safe bowl add the nut or soy milk, margarine, and sugar.  Heat until about bath water temperature (about 1 minute).  It should be cool enough to leave your finger in without discomfort, but pretty warm. Stir in the yeast and let sit for 5 minutes.  Stir in the white flour and let sit for 1/2 to 1 hr.  The mixture will rise a lot, so make sure it is in a big enough bowl, or that you put a plate under it.

Mix in 1 cup of the wheat flour and the salt.  Continue adding wheat flour and mixing until a smooth but fairly loose dough forms.  (This is not a stiff dough, like roll or bread dough.  It is sticky. ) Roll out on a cutting board to about 1/4 inch thick.  Cover with a clean cloth and let rise until double. (45 minutes).

Heat a grill or large flat bottomed fry pan to 300 degrees.  Sprinkle the grill with cornmeal.  Use a large cup or glass to cut out round pieces about 3 inches in diameter.    Place on the grill and cook for about 5 minutes.  Turn and cook for 5 minutes more.  (If they were flat enough that will be enough to cook them through, but if you are worried they may still be raw in the middle, you can transfer them from the grill to a cookie sheet in a heated oven (350 degrees) for another 10 minutes) Use a fork or a serrated knife to split and enjoy.