Scratch Cooking Day 46

I think scratch cooking may just be the key to eating anything you want and still losing weight. I have lost 10 pounds since we started without giving it a thought. It would make for a catchy diet book, don't you think? Lose weight by eating chips and salsa and peach crisp!

Speaking of chips and salsa, of all the things I have made in the last few days, that is the dish I am most excited about. Laurie B was my inspiration. At her recommendation, I did go out and buy a tortilla press. $20 at Sur la Table. I also bought some organic masa harina at the Co-op.

First I made the dough, 2 parts masa harina to 1 part water. Very easy. Make a little ball, put it in the tortilla press and, voila! Then I cooked them in a dry, hot pan for a few minutes on each side.

Next, I broke them into pieces, put them on a cookie sheet, sprinkled with safflower oil and salt and put them under the broiler for a few minutes to make chips. They were nothing like the chips you get in a bag. They were thicker and less greasy. And they didn't cause that urge to stuff them in your mouth one after the other. I had maybe 8 or 10 of them and that was perfect.

I made an heirloom tomato salsa to go with them. 3 tomatoes chopped and drained, 1/4 red onion chopped, 1/2 jalepeno chopped, 1/2 bunch of cilantro chopped, juice of 1/2 lemon and salt to taste. Mix and enjoy.

And as for peaches. On Saturday, it was the last day for peaches from one of my favorite farmers so I bought a box of them. Saturday I made a syrup of left over rose wine, sugar, fresh ginger and fresh mint. I strained it and poured it over some fresh sliced peaches and it was fabulous.

Last night I made a gluten-free peach crisp by slicing eight peaches and tossing them with some lemon juice, a little sugar, a little vanilla and some fresh ginger. I put them in a 8 x 8 square pan. I made a topping of 1 cup gluten-free flour (you can also use regular flour), 1/3 cup brown sugar, 1/3 cup granulated sugar, pinch of salt, cinnamon and 1/2 cup butter. Mix the dry ingredients, cut in the butter, crumble on top of the peaches and bake at 375 for 35 minutes. Fabulous!

There was also yogurt making, and quiche making (spinach and leek), and ricotta making and even sour cream making (which I haven't tried yet). I had to prove that my dairy doldrums from last week were just a temporary thing!

Not sure what is on the menu tonight. Maybe something like tacos that goes with home made sour cream!