While hubby ran to the grocery store, I prepared and thinly sliced fresh brussels sprouts, onions and a bit of red cabbage. After lightly steaming for about 5 minutes or so, I sauteed them in Kerrygold butter until they were perfectly cooked to tender-crisp stage the way I like them. I simply seasoned them with some sea salt and black pepper. I also made some of my Grain-free Tortillas (they only take a few minutes to make). I decided to use them to make my reuben with. It turned out absolutely delicious! I placed a tortilla in my non-stick skillet and placed a layer of thinly sliced corned beef on top, added a thin layer of sauerkraut and then the thinly sliced Swiss cheese. I heated it for a couple minutes until the cheese began to soften, the tortilla got a little toasty and then flipped it over in half and let the tortilla crisp up in the pan the same way you do when making quesadillas. I slid it out onto my plate and let it sit a couple minutes for the cheese to set up so it didn't melt or run out and then sliced it in half and "Voila"...Reuben-dillas! I've had my fix of corned beef for the year now. Before somebody sends me a message to alert me to the fact that a reuben is not "Irish fare"... I realize that it isn't. But...it was a delicious way for me to enjoy the corned beef I typically had for St. Patrick's Day in this most non-traditional way! I included some photos and my sturdier grain-free tortilla/wrap recipe below. Note that the main recipe is for making 1 tortilla/wrap, but at the bottom of the recipe I give you the proportions to make 4 tortilla/wraps. Enjoy!
Grain-free Tortillas/Wraps
Makes 1 8-inch tortilla/wrap
Ingredients:
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)
Directions:
To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, quickly tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning of choice (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water to thin batter, as necessary. I lightly spray the skillet between each tortilla.
Makes 1 8-inch tortilla/wrap
Ingredients:
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)
Directions:
To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, quickly tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning of choice (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water to thin batter, as necessary. I lightly spray the skillet between each tortilla.
Hi GGC,
ReplyDeleteI'm not a big fan of corned beef, either, but I did like it once in a while very thinly sliced in Reuben sandwiches. I'll have to try to find the Boar's Head kind. Your Reuben-dillas look wonderful.
Hi CyberSis,
ReplyDeleteThank you. Hope you can find Boars Head -- this was cut almost paper thin and was very tender. It was just enough to enjoy the flavor without being "too corny"! ;-)
Hi:
ReplyDeleteNoticed that under the title for this tortilla/wrap recipe, it says 8-inch wrap. Within the recipe, you used a 10-inch skillet. So the question is, which size was actually used?
Sandy
Hi Sandy,
ReplyDeleteI made an 8-inch wrap in a 10-inch skillet -- just didn't add as much batter to the pan and run it to the edges. You can make it 10-inches if preferred. :-)