I am not a foodie which explains why there are maybe five posts under Chuck Wagon here. This one is an exception however. I got the recipe from a friend over a dozen years ago and made them a few times then stashed it. This year we have resurrected the recipe and treated ourselves to countless batches of warm soft whole-grain tortillas which rival those at the health food store:

2c flour (I use half whole wheat)
1tsp salt

Cut in:
1/2 c shortening (I use oil)

Add:
1/2 c warm water

Knead until smooth and flecked with air bubbles. Now at this pt the recipe says to place in a greased bowl and refrigerate for 4-24 hrs. We have done this chilled and fresh. Actually they are easier to just roll immediately imo.  If you chill the dough then return it to room temp before rolling as thin as you can. Bake on a super hot ungreased griddle for about 20 seconds each side.
Makes 8-10 tortillas.

Started the morning with Cornmeal flapjacks.  We adapted the recipe from Marilu Henner’s Healthy Life Kitchen cookbook:

I cup flour (we used barley)

1/2 cup cornmeal (I often replace with millet flour)

3 T sugar

2 tsp baking powder

1 tsp baking soda

1/2 cup milk

1/8 tsp salt

1 1/4 cup yogurt

2 eggs

1/2 stick soy margarine (wouldn’t touch it if you paid me – we used full fat goat milk yogurt with no extra oil)

You no doubt figured out we tripled the recipe. : )  Serve with maple or blueberry syrup. These were exceptionally light.

While we were in the mood we mixed some coconut milk with goats milk, sweetened it and froze it in popsicle molds for dessert later.  Then, put some vegetable barley soup in the crock pot:

1/2 cup pearled barley

1/2 lb ground meat (we used half beef/half venison)

14oz diced tomatoes

clove garlic

7 cups water

1/2 cup ea: celery, carrot, onion

2 beef bouillon cubes (we skipped since I am allergic)

bay leaf

frozen vegs (had leftovers from last night)

the meat was leftover so already browned. We tossed it all into the roaster oven on low and it’s quite good already. The original recipe called for basil and I would have been much happier without it. I really only like to visit basil in spaghetti sauce and never any other time however.

We are kneading some whole wheat bread dough for dinner to accompany the soup and chilling some yogurt that set through the night.  Pretty typical weekend food prep around here. What’s on your menu?