Homemade Naan

Tonight I was making a nice Greek salad, with gyros...and thought..."why not make my own Naan?"
This was my first try at Naan.  The process was easy...but did require an hour of rising time.  But oh the benefits...yum.  After all, there is nothing better than homemade.  Anything.  Ever.  Amen.

2 cups all purpose flour or white bread flour
1/2 teaspoon salt
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 c. lukewarm skim milk
1 tablespoon vegetable or olive oil
2 tablespoons plain yogurt (I used greek yogurt)
1 egg
2-3 tablespoons melted butter, for brushing

 

Mix the flour and salt together into a large bowl. In a smaller bowl, mix milk with yeast and sugar.

Add the yeast and milk mixture, oil, and egg to the flour. Combine the mixture until it forms a soft dough. Add a little more milk if the dough is too dry.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it feels smooth. Return the dough to the bowl, cover and leave in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 450. Turn the dough onto the floured surface and knead for another 2 minutes. Divide the dough into 6 equal pieces, shape into balls and roll out into teardrop shapes.
Place the naan on a baking sheet and bake for 3-4 minutes, or until puffed up. Switch oven to broiler setting and broil naan until tops are slightly browned.
Brush with butter. Cut up into smaller portions if desired. Serve warm.

How to leave a comment

Under each recipe is a spot where it usually says.."No comment."  If you click on the words, "no comment"  it will open the comment page for you.  Just thought I would clarify for those of you who might want to leave a comment.  Hope this helps!

Melting Pot Chocolate Flaming Turtle Fondue

My book club is coming over this weekend.  Great time to get out the fondue pot I think.  How about a chocolate fondue treat to serve the ladies?  This is a recipe from the Melting Pot restaurant.  Great dippers include:  bananas, pineapple, strawberries, cubes of pound cake, cubes of angel food cake, brownie cubes, pretzels, marshmallows or...well use your imagination!  At the Melting Pot they serve a slice of cheesecake with this fondue..not to dip but to just drizzle a little of the chocolate over to eat. 

This recipe only serves 2-3, increase as needed

2 oz. melted milk chocolate
2 oz. caramel sundae syrup
1 oz. chopped pecans
1/3 oz. one fifty one rum

Using a double boiler, heat chocolate and caramel to 135 degrees .
For thinner chocolate, slowly add whole milk, until desired consistency
Pour into fondue pot.  Slowly pour rum into fondue pot.
Ignite by touching lighted match to edge of pot.
After flame burns, sprinkle nuts over chocolate mixture.  Serve

Unbeleafable Spinach Salad

I am slowly cooking my way through my new "The Looneyspoons Collection"  cookbook.  Tonight I tried this spinach salad with crumbled bacon, mushrooms, mandarins, hard boiled eggs in a warm maple-Dojon vinagrette.  Delightful!  I am going to pass on the recipe as it was in the cookbook.  I did not happen to have a can of mandarin oranges so I just used one of the Cutie oranges and some orange juice.  I also used shallots instead of red onion...because that was what I had on hand.  I like my mushrooms better sauteed..so I did that too.  Did I just change the whole recipe?  Not quite, try it the original way, mine or do some improvising of your own!  Any way you try it you will love it.

1 can mandarin oranges in syrup
8 oz. spinach leaves
3 c. sliced mushrooms
6 slices bacon
1/2 c. diced red onion
1 t. minced garlic
3 T. balsamic vinegar
2 T. Dijon mustard
2 T. maple syrup or honey
6 hard boiled eggs, sliced lengthwise into quarters
Drain oranges, reserving liquid (about 1/2 c.)  Place oranges, spinach, eggs, and mushrooms in a large salad bowl.
Cook bacon until crisp.  Drain and crumble or chop.  Add to salad.
Add onions, garlic, and orange syrup to bacon drippings.  Stir to break up any bits on the bottom of the pan.  Simmer for 3 minutes.  Stir in vinegar, mustard and syrup.  Simmer 2 more minutes. 
Serve hot dressing on salad as desired.

Chocolate peanut butter poke cake

It is time for me to bake up a treat for those coworkers with a January birthday.  I saw this recipe on Pinterest and decided it has all the flavors anyone could love.  You could make this cake from scratch..like the original recipe ...or you can make it quick and easy this way:

1 chocolate cake mix
l lg. box of instant vanilla pudding
4 c. milk
1/2 c. peanut butter
cool whip

Bake the cake in a 13 x 9 pan according to cake mix directions.  When the cake comes out, use the round end of a wooden spoon and poke holes all over in the cake. 

Mix up the pudding, milk and peanut butter.  Pour over the cake.  Refrigerate.  Before serving "frost" with the cool whip. 

For those of you who want to try it homemade, here is that recipe:

Chocolate Peanut Butter Pudding Poke Cake    Serves 8
For the cake:
1 stick (8 tablespoons) butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup cake flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk, 2% or higher
For the pudding:
1/2 cup milk
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
2 tablespoons cornstarch
1 egg yolk
1 tablespoon butter
1 tablespoon bourbon (optional)
1/2 teaspoon vanilla
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 tablespoon grated chocolate, for garnish
 for the cake:
Mix the butter and sugar well.  Add the eggs and vanilla.  Alternately, add milk and flour mixed with the baking soda and baking powder.  Pour into a greased 8 x 8 pan.  Bake for 30 minutes at 350.

for the pudding:
In a blender combine the milk, brown sugar, peanut butter, cornstarch,  and egg yolk. Blend until smooth, about 30 seconds, then transfer the mixture into a saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Cook for 1 minute then remove from the heat. Add the butter, bourbon, and vanilla.

When the cake comes out, poke holes with round end of a wooden spoon and pour pudding over cake.

for the frosting:
In a stand mixer, or a large bowl with a hand mixer, combine the cream, powdered sugar, and vanilla. Whip until the mixture forms soft peaks, about 2 minutes. Spread the whipped cream over the cake and garnish with grated chocolate.

Roasted tomato and red pepper soup with mini meatballs

Recently I ordered a new cookbook..."The Looneyspoons Collection."  I have been reading rave reviews about it and finally decided I really should have it.  The authors claim it is a book of good food, good health and good fun!  It is one of those cookbooks you can sit down and read...not only is it full of great recipes, but it also is full of nutritious tidbits and lots of humor.  This recipe is from the cookbook, which I highly recommend.  I did not happen to have V8 juice when I made this recipe, but I did have a bottle of bloody mary mix which I substituted with great results!

Soup
8 Roma tomatoes, coarsely chopped
2 red bell peppers. coarsely chopped
1 red onion, coarsely chopped
1 T. minced garlic
1 T. olive oil
2 T. chopped fresh thyme
2 T. chopped fresh rosemary
2 c. beef broth
1 c. V8 juice
2 t. basil
1 T. balsamic vinegar
1 t. sugar
1/2 t. each of salt, pepper and red pepper flakes

Meatballs:
12 oz. extra lean ground beef
1/4 c. bread crumbs
2 T. Parmesan cheese
1 egg
1/2 t. Italian seasoning
1/4 t. each salt and pepper

Preheat the oven to 450.  Combine tomatoes, peppers, onion, garlic, olive oil, thyme and rosemary.
Spread out on a large rimmed cookie sheet.  See aren't all those veggies gorgeous?

Bake for 15 minutes.  Stir.  Broil for an additional 10 minutes.  Remove vegetables from oven.  Transfer 1/2 the vegetables to a blender along with 1 c. of the beef broth.  Puree until smooth.  Transfer pureed vegetables to a large saucepan or soup pot.  Chop remaining vegetables into bite size pieces and stir into pureed vegetable mixture along with the remaining beef broth, V8, basil, sugar, salt and pepper, and red pepper flakes.

Combine all ingredients for meatballs.  Form 48 mini meatballs.

Bring soup mixture to a boil.  Add meatballs.  Reduce heat to low, cover and simmer for 5-6 minutes or until meatballs are cooked.

Maple Oatmeal Bread

• A friend recently baked this bread and posted it on Facebook.  I took one look at it and immediately got in the mood to make bread.  Today I have the day off, and it is foggy and cold and a good day to stay inside and bake.  I made up this recipe along with the roasted tomato and red pepper soup with meatballs recipe that I also posted today.  Dinner is going to be yummy!
•  3/4 cup boiling water
• 1 cup old-fashioned oats
• 1 cup hot brewed coffee
• 1/2 cup maple syrup
• 1/3 cup canola oil
• 2 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 5-1/2 to 6 cups bread flour

Directions

• In a large bowl, pour boiling water over cereal. Add the coffee, syrup, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
• In a large bowl, dissolve yeast in warm water. Add the oat mixture, eggs, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves

Sue's Chocolate Chip Peanut Butter Banana Bread

Last week I got a great deal on bananas.  This week 3 of them are sitting on my counter all brown and super ripe needing a home in some banana bread.  As I was mixing it up my sweetheart said, "Hey, how about some peanut butter in there? "  Hmmm...not a bad idea.  So in went a 1/2 c. of peanut butter...and then...hm... how about some chocolate chips?  This yummy bread was the result.  Mix some up and use up your ripe bananas today!

1/2 c. butter
1/4- 1/2 c. peanut butter (depending on your taste)
2 eggs
1 c. sugar
1/4 c. milk
1 T. lemon juice
3 very ripe bananas
1 t. vanilla
2 c. flour
1 t. baking powder
3/4 t. baking soda
1/2 t. salt
3/4 c. mini chocolate chips

 Grease a 9 x 5 inch loaf pan.
In a large bowl combine the butter, peanut butter, and sugar.  Mix well.  Add the eggs, mix in.  Add the vanilla, milk and lemon juice.   Next add in the bananas.  Add the flour, baking powder, baking soda, and salt and  mix just until well incorporated.  Stir in the nuts and chocolate chips.  Pour into the greased pan.
Bake at 350 for one hour or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from the pan.

Baked Chicken Taquitos

• 4 cups of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of sharp cheddar cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 2 T. chopped onion

Preheat oven to 425 degrees.

1. In a small sauce pot over medium low heat, melt butter. Add onion and saute for 2 minutes.
2. Add cream cheese and stir until melted and completely combined.
3. Wisk in milk and simmer for 5 – 8 minutes.
4. Combine chicken and sauce.
5. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of  cheese.

1. Tightly roll up taquito and place on a greased glass baking dish; repeat until chicken is gone.  I like to roll it by folding it just over the filling and then pulling it tight against the filling before rolling up

1. Spray taquitos with Pam on all sides.
2. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Why the chicken crossed the road Sante Fe-tastic Tortilla Sou[

This is a Rachel Raye recipe that I adapted to make a little more time efficient and just as tasty.  It has a nice combination of vegetables, beans, chicken and spices.  Leftovers are great for lunch.

2 T. oil
1 c. frozen corn
1 red pepper, diced
3 cloves garlic, minced
1 zucchini, diced
1/2 onion, diced
1# chicken breasts or thighs, diced
1 t. poultry seasoning
1 t. cumin
1-2 chipotle in adobo peppers, chopped
2 (14 oz.) cans stewed tomatoes
1 (8 oz.) can tomato sauce
1 can black beans, drained
3 c. chicken broth or stock
tortilla chips
1 c. shredded Cheddar or Pepper Jack cheese
sour cream
Optional garnishes:  avocado, green onion, cilantro
Put oil in soup pot, or large saucepan.  Add chicken, garlic, corn, zucchini, onion and red pepper.  Cook on medium heat until chicken is no longer pink.  Add chipotle peppers, poultry seasoning and cumin.  Stir well.  Then mix in broth, tomato sauce, beans and stewed tomatoes.  Simmer for 30 minutes.

Serve in bowls with a sprinkle of cheese on top and a spoon of sour cream.  Then top with desired garnishes.

Maple Almond Butter Chocolate Chip Shortbread Cookies

 While on my weekly grocery shopping trip, I noticed a jar of maple almond butter in the peanut butter section of my local Safeway.  Yum!  When I found this recipe on Pinterest for "Peanut butter chocolate chip" shortbread cookies I immediately knew I wanted to substitute the maple almond butter and make a truly delicious and different shortbread cookie.


Maple Almond Butter Chocolate Chip Shortbread Cookies
oven to 325
makes about 21 small cookies
1 stick, (1/2 cup) unsalted butter, room temp
1/3 cup creamy maple almond butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour 
1/4 cup confectioner's sugar
scant 1/2 tsp sea salt
3/4 cup mini chocolate chips
  Cream almond butter and  butter together.   Beat in the vanilla.
Mix the dry ingredients together and add to the butter mixture.  Mix until the dough comes together. Stir in the chocolate chips.  Put the dough out on a piece of waxed paper.  Gently form the dough into a log.  If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper.  Twist the ends and refrigerate for a couple of hours.
Slice the log with a sharp knife about 1/3 inch thick.  If a slice crumbles a bit,  just pat the dough back together.
Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes.  The cookies will  not be browned, and they may look undone, but don't over bake.  One of the joys of shortbread cookies is that they fall apart and melt in your mouth. 

• Let the cookies cool on the pan for 5 minutes before transferring to a rack.

Trail Mix Cookies

I have finally recovered from the Christmas cookie baking extravaganza and am ready to try some new recipes.  I just happened to have all the ingredients for these in the house.  I got the recipe from a new cookbook, "Joy the Baker Cookbook".  Joy has her own baking blog, and now a cookbook that is full of delicious looking recipes.  This is the first one I tried.  It is a great all purpose cookie, great with a cup of tea or coffee, and could go great in the kids lunchboxes.

2 1/2c. old fashioned oats
1 c. all purpose flour
1 c. wheat flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 t. cinnamon
1 c. butter
1 c. packed brown sugar
1 c. sugar
2 large eggs
2 t. vanilla
1 c. M & M chocolate candy
1/2 c. raisins
1 c. peanuts
1 c. chocolate or peanut butter chips

Mix butter and sugars well with a mixer.  Mix in eggs, one at a time.  Add vanilla.  Turn off mixer and add flour, oats, baking soda, baking powder. salt and cinnamon.  Mix just until incorporated. 
Mix in the candy, peanuts, raisins and chips.  Roll generous tablespoons into balls.   Bake at 350 for 10-12 minutes.

Ginger Chicken and Shrimp Noodle Bowl

Tis the season for soup...I notice that soup recipes are not the most viewed on the blog...but when the wind is blowing and the rain is falling and it is cold....winter in the Northwest....I like to make a big pot of soup once a week.  Tonight I reworked a recipe from Rachel Rayes cookbook "365 Days."
It was a little soup, a lot of noodles and gingery delicious.  Did you know ginger is a great for your body?  It is wonderful for upset stomachs and even is an antioxidant as well as ant-inflammatory.

1 chicken breast, diced
6 shrimp. peeled
2# fresh ginger, minced
4 garlic cloves, minced
2 scallions, chopped
1 c. shredded carrots
4 c. chicken broth
1 can bean sprouts, drained
2 t. Chinese 5 spice mix
2 t. cumin
1/4-1/2# angel hair pasta
2 T. corn oil

Heat oil in a large soup pot.  Add chicken, garlic, onion, carrot, ginger and bean sprouts.  Cook until chicken is no longer pink. Add spices.   Add chicken broth and shrimp.  Boil gently, add noodles. 
Cook until noodles are tender. 

Tortellini and Chicken in Creamy Pesto Sauce

Tonight I tried a new low carb recipe...but the sauce was just blah....it needed some doctoring.  So this is the finished recipe with a lovely creamy pesto sauce that is not swimming in calories.  Leftovers would be great heated in a casserole dish with a little mozzarella cheese on top.

2 boneless chicken breasts, cut in small cubes
2 c. brocolli (frozen or steamed)
1 bag dried cheese tortellini
2 T. olive oil
3 cloves garlic, minced
1 c. chicken broth
1/4 c. plain Greek yogurt
1/4 t. nutmeg
3 T. flour
3/4 c. Parmesan cheese
3-4 T. Pesto

Heat oil in a large saucepan, add chicken and saute until no longer pink.  Add garlic and cook 2 minutes.  Add flour to pan and stir well.

While the chicken is cooking bring water to boil in large saucepan and cook tortellini for 10 minutes.
Drain tortellini.

Add chicken broth, yogurt, and nutmeg to the chicken mixture.  Bring to a boil then simmer gently until it thickens.  Add parmesan cheese and pesto.  Stir well.  Stir in cooked tortellini.

Oh Quick and Easy Quiche

Now that I have chickens I always seem to have an abundance of wonderful organic eggs in my refrigerator.  Here are some of them..aren't they pretty?

Tonight was one of those nights that I just needed to make something with eggs to make use of them.  I also was craving something more light and simple for dinner.  A simple quiche and salad makes a quick, easy and healthy dinner any evening.
This is a basic quiche that is easy and quick to whip up using Bisquick.  I have been making this recipe for years using whatever fillings are available in the refrigerator.  Tonight I used Parmesan cheese, broccoli and a little sun dried tomato.

BISQUICK QUICHE

1-2 c. fillings of your choice (example broccoli, mushrooms, etc.) 1 c. shredded cheese 1/4 c. chopped onion 2 c. milk 1 c. Bisquick 4 eggs 1/4 tsp. salt 1/8 tsp. pepper 1. Heat oven to 400 degrees.2. Grease 10" pie plate or 8" square. 3. Sprinkle fillings, onions and cheese in plate. 4. Beat remaining ingredients until smooth and pour into plate. 5. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. 6. Let stand 5 minutes before serving.

Savory Beef Stew with Mashed Potatoes

This is a recipe that I found, and then changed up a bit to suit my own tastes.  I made it in a crockpot just to have a nice warm dinner ready on this cold work day.  Lately I have been hearing a lot of my women friends complain that their partners want a meat and potato dinner, but it is so hard to have time to prepare one after work.  This recipe is a great meat and potato dinner...mostly made it a crockpot.  Basically, you make the stew in the crockpot and then serve it over mashed potatoes. Now wouldn't that make your sweetheart's tummy happy?

For the stew:
1# stew meat
4 carrots, sliced
3 celery stalks, sliced
1/2 onion, chopped
1 c. sliced mushrooms
2 c. beef broth
1 bay leaf
1/2 t. thyme
1/2 t. rosemary
3 t. beef bouillion
2 c. green beans
1 c. green peas
Put all ingredients in the crockpot and cook on low for 6-8 hours.
Make mashed potatoes, or use a mix. 
Mix 1/2 c. water and 1/4 c. flour, add to stew and cook on high until thickened.  I had a little trouble having this happen in my crockpot and ended up scooping out the broth, thickening it in a saucepan and then returning it to the crockpot.

Serve the stew over the mashed potatoes.

Italian Chicken Soup

Tomorrow it is back to work after a long holiday vacation...so today I made up this soup thinking I will appreciate having dinner ready when I get home tomorrow.  Plus the weather has gotten cold and honestly, I need to eat something better than cookies and treats.  So when the Pioneer Woman posted this soup on her site, I decided to give it a try.  Her original recipe calls for a lot of cooking and letting things rest.  I simplified and cooked a lot of ingredients together and added them to the broth and let simmer just a bit.  Still delicious and less work.  So cook up a pot of soup and eat something healthy with me after indulging in all those cookies!

1 box Ditalini Pasta (if you can't find this use macaroni)

1 T. olive oil
1 # cut up chicken breasts, thighs, or combination of both
8 c. chicken broth
1 onion, chopped
2 green peppers, chopped
2 stalks celery, chopped
2 jalapenos, diced
1 can whole tomatoes, diced
3 T. oregano
salt and pepper to taste
2c. heavy cream or 1/2 and 1/2 (I actually only use 1/2 c. and it was still good)
Parmesan cheese

Cook pasta in a pot for 10 minutes.  Drain.
Put olive oil in a large skillet and heat on medium heat.  Add onion, celery, pepper,  jalapeno, and diced chicken.  Cook until chicken is just barely pink.

Put the chicken broth in a large pot or dutch oven.  Add tomatoes and chicken mixture.  Cook on a low simmer for 20 minutes.  Add pasta, and cream .  Remove from heat.  Put into bowls and sprinkle with Parmesan cheese.

The Melting Pot Mojo Fondue Broth

Tonight we will be bringing out the new fondue pot once again.  This recipe is one I found on The Melting Pot's website.  If you have never been to or heard of The Melting Pot, it is a fondue restaurant.  The closest one to me is Seattle, which is a 2 hour drive away.  So instead, we got out our own fondue pot and tried this.  It was fun and a nice change for dinner.  If you don't have a fondue pot you might try heating the sauce on a burner and  gathering around the stove.  OK, maybe not, but it was worth a shot.

5 1/4c. vegetable broth
1/4 c. orange juice
1/4 c. chopped cilantro
2 T. cumin
2 T. jerk seasoning
2 T. black pepper
2 T. lime juice
1 T. minced garlic
Combine ingredients in saucepan on stovetop.  Bring to a boil.  Transfer to
fondue pot.
Use to cook beef, shrimp, chicken, potstickers, potatoes, broccoli or anything else you can think of.