Masa Harina Cookies

I improvised these cookies today based loosely on this cornmeal cookie recipe. They’ve got tequila in them instead of vanilla!

Masa Harina Cookies

1 1/2 cup masa harina
1/3 cup olive oil
1/3 cup butter, softened
3/4 cup sugar
1 egg, plus another egg white
1 tsp baking powder
1 tsp salt
1 oz tequila

1. Preheat oven to 350.
2. Cream the oil, butter, and sugar.
3. Add the rest of the ingredients and mix thoroughly.
4. Form the dough into small balls (maybe in a teaspoon) and put on a greased cookie sheet
5. Bake for about 15 minutes, until the bottoms are golden brown, then put on a rack to cool.

Be careful when you transfer the cookies to the rack, because the masa flour makes them extremely delicate.

Anyway, these are definitely a recipe I’ll use again – it’s sort of a cookie/homemade tortilla hybrid. Very tasty.

Fantasy Pizzascapes

We had a friend over for dinner last night and Tina wanted to try out a new pizza dough recipe. Instead of using yeast and letting the dough rise, you just substitute beer for the water (more or less). We didn’t have any tomato sauce or mozzarella in the house, so we just used some halved cherry tomatoes and the rest of the jack cheese I got on sale a few days ago. We thereby produced the following:


There you have a veggie sausage and pepper with the cherry tomatoes, as well as a homemade pesto (arugula, almonds, sun-dried tomatoes, lemon juice, and olive oil) pizza with roasted yellow squash and red onions.

We also tried a zataar pizza with a couple eggs cracked over the top. The problem was that without the wet veggies on top of the crust, it got a little over-crispy. Nevertheless:



The crust worked out great, and the best part is that when you use the one beer for the crust, the rest of the six pack is available for good ol’ fashioned drinkin’.

Barley and Shredded Beet Salad w/Scallions

birdsnfoods 008

My mom had made an amazing barley summer salad a few weeks ago and I couldn’t get it out of my head. I decided to try something similar with beets and scallions and it is bright, healthy and delicious.

Barley and Shredded Beet Salad w/Scallions


  • 1 cup pearled barley
  • 5 cups water
  • 4 small beets, peeled and shredded
  • bunch of scallions, green and white parts chopped up
  • olive oil
  • juice of a lemon
  • salt and pepper

To Do:

  1. Salt the water, add the barley, bring to a boil and simmer for about 30 minutes or until the barley is chewy, but not overcooked. Strain out liquid if necessary.
  2. Sautee the scallions in a bit of olive oil.
  3. Place barley in a large bowl and add the beets, scallions, lemon juice, a drizzle of olive oil and some salt and pepper to taste. Cover the bowl. The warm barley and scallions will “cook” the shredded beets a bit, making them more tender.
  4. Serve warm or cold. Probably perfect to bring to a picnic. Definitely makes a lot. We’ve been eating it since Tuesday.