It all started with 5-7 cloves of garlic, one medium onion, and about 3 tablespoons of butter. The Spanish rice was well underway! It takes about 10 minutes for the onion to soften and the sweetness to develop. Then 2 cups of rice was added. I had Jasmine rice in the cupboard, but Basmati rice works nicely too. Stir the rice and onion mixture so it won't burn, but allow the rice to brown to deepen the flavor. This will take about 10 minutes on medium low heat.
One large carrot was chopped into small pieces and added to the browned rice-garlic-onion mixture, then a small can of fire roasted green chilies. Peas can be added to the rice mixture too. Usually we add about 1/2 cup of peas, I just simply forgot!
Last, but not least, a quart sized jar of garden fresh tomatoes was added along with the liquid from the jar. Add additional liquid depending on how much rice is being cooked. These tomatoes were called Amish Paste tomatoes. They are a delicious variety of Roma tomatoes and super sweet. Canning tomatoes is the easiest and fastest way to preserve them, and definitely worth the effort, especially at this time of year when tomatoes are very expensive at the market.
Now all of the yummy flavors will simmer, cook, and combine. The rice will soften and fluff up and there will be plenty for leftovers.
Then the time for tortillas had arrived.
Karyn shared this recipe with me and it is so easy to make your own flour tortillas.
2 Cups flour
1 tsp. salt
1 tsp. baking powder
1 Tbsp. shortening
1/2 C. to 3/4 C. water
Combine the first three ingredients, then cut in the shortening. Add water. Stir until well mixed. Let sit for up to 20 minutes to allow the gluten to activate, then divide into 12 or 13 balls. Roll each ball into a paper thin circle and cook in a medium hot skillet for 20 seconds on each side.
The tortillas cooked very quickly and evenly. Nothing was added to the pan, but the paper thin tortilla. Twenty seconds on each side, with light browning developing and then the hot tortilla was slipped into a glass covered dish to allow the steam to soften and moisten them.
The rice is finished and almost ready to serve. First, a jar of corn was added and a few fresh green onions to add a little more zip!
Here is the full meal deal! Grilled chicken thighs rubbed with a Southwest Seasoning, Spanish rice with corn in tortillas, salad, green onions, and plenty of salsa on the side.
But wait! There's more! Yes, there were plenty of left overs, so the next night the rice was reheated in the cast iron skillet with some water, then eggs were added to scramble and a bit of cheddar cheese. This concoction was then added to the tortillas for a breakfast burrito for dinner. Tim's was topped with a spicy sauce and I am saucy enough already!! Can you say Ole'?!!
Here is the pair of St. Croix Sheep also known as hair sheep that we picked up this past week end. They are green machines. In other words, they don't require petro fuels, they don't break down and need a mechanic, and they work in the sun and the rain! We were down to only two sheep on the farm and too much pasture to keep mowed. So this pair of two year old wethered (neutered) sheep will help with the trimming!
As you can see, there is a big difference between the woolly sheep and the hair sheep. The Woollies need to be sheared every spring, but the hair sheep shed their winter wool. The hair sheep will also eat a bigger variety of grasses and weeds which will help keep the pasture grass at a more manageable level.
Now they are adjusting to their new home. These two fellows had never seen chickens or other breeds of sheep and their curious antics were fun to watch. We will be getting another pair of St. Croix Sheep at the end of June they will just be weaned by then and oh, so cute!
