14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 t. salt
1 t. baking powder
2 t. sugar
2 t. instant yeast
1 egg
1/2 cup plain lowfat yogurt (okay to use vanilla yogurt)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (or oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry.
Audrey's little note: we're still working on developing a taste for curry at our house...so far my family likes Mango Curry Chicken best (not very authentic perhaps, but yummy, nonetheless). This bread is simple, soft, tender, and the kids had a ball helping make it. One suggestion: make sure your oven is clean before baking at 475 degrees for 30 minutes!
from: My Kitchen Cafe blog
Sunday, March 22, 2009
Oven Fries
Russet potatoes
olive oil
seasoned salt
garlic salt
parmesan cheese (I used the powdery kind for this recipe)
dried parsley flakes
Wash potatoes (but don't peel), then cut into french-fry strips. Put potatoes and olive oil into a gallon sized ziploc bag, then shake until fries are evenly coated. Sprinkle desired amount of remaining seasonings into the bag and shake until evenly distributed. Preheat oven to broil. Line a cookie sheet with tin foil, then bake on center rack for about 20-25 minutes (turning once after 10-11 minutes) or until golden brown.
Audrey's little note: These fries are YUMMY!!! They're perfect with grilled cheese or french dip sandwiches, and my kids love them with honey mustard. I think next time I'll try using ranch seasoning instead of the cheese...
from: Dinner's Ready blog
olive oil
seasoned salt
garlic salt
parmesan cheese (I used the powdery kind for this recipe)
dried parsley flakes
Wash potatoes (but don't peel), then cut into french-fry strips. Put potatoes and olive oil into a gallon sized ziploc bag, then shake until fries are evenly coated. Sprinkle desired amount of remaining seasonings into the bag and shake until evenly distributed. Preheat oven to broil. Line a cookie sheet with tin foil, then bake on center rack for about 20-25 minutes (turning once after 10-11 minutes) or until golden brown.
Audrey's little note: These fries are YUMMY!!! They're perfect with grilled cheese or french dip sandwiches, and my kids love them with honey mustard. I think next time I'll try using ranch seasoning instead of the cheese...
from: Dinner's Ready blog
Saturday, March 14, 2009
Gloria's Ebelskiver (Pancake Balls)
3 eggs
2 c. buttermilk
2 c. flour
1 t. baking powder
1/2 t. salt
1 t. soda
2 T. sugar
Seperate eggs, beat whites until fluffy. Meanwhile, beat yolks and add sugar, salt, buttermilk. Stir in dry ingredients. Fold in egg whites.
Using a scoop, drop batter into an ebelskiver pan heated to just under medium heat (you might need to play with the heat), turn with a sturdy piece of wire (I use a kabob skewer) when bottom is browned. Finish cooking, remove from pan, and enjoy with butter, powdered sugar, & syrup or jam.
Audrey's little note: I cook these with two pans at a time--these yummy babies go fast!!
from: Preston family favorites
2 c. buttermilk
2 c. flour
1 t. baking powder
1/2 t. salt
1 t. soda
2 T. sugar
Seperate eggs, beat whites until fluffy. Meanwhile, beat yolks and add sugar, salt, buttermilk. Stir in dry ingredients. Fold in egg whites.
Using a scoop, drop batter into an ebelskiver pan heated to just under medium heat (you might need to play with the heat), turn with a sturdy piece of wire (I use a kabob skewer) when bottom is browned. Finish cooking, remove from pan, and enjoy with butter, powdered sugar, & syrup or jam.
Audrey's little note: I cook these with two pans at a time--these yummy babies go fast!!
from: Preston family favorites
Monday, March 9, 2009
Salsa
1 can diced tomatoes (not Italian style...I drained some of the liquid out of this)
1 can diced tomatoes with cilantro & green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste
Add all the ingredients to a blender or food processor and blend to desired consistency.
adapted from: Dinner's Ready blog
1 can diced tomatoes with cilantro & green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste
Add all the ingredients to a blender or food processor and blend to desired consistency.
adapted from: Dinner's Ready blog
Guacamole
2 T. sour cream
2 T. mayo
1-2 avocados
1/8 tsp. ground pepper
1-2 t. taco seasoning (to taste)
1/2 T. lime juice
Mash avocados with sour cream & mayo, then add the remaining ingredients, serve with tortilla chips.
adapted from: Dinner's Ready blog
2 T. mayo
1-2 avocados
1/8 tsp. ground pepper
1-2 t. taco seasoning (to taste)
1/2 T. lime juice
Mash avocados with sour cream & mayo, then add the remaining ingredients, serve with tortilla chips.
adapted from: Dinner's Ready blog
Mona's Taquitos
1 lb. ground beef
chopped onion
taco seasoning
3/4 c. cheddar cheese, shredded
12-15 corn tortillas (the thicker, the better)
oil for deep-frying
toothpicks
In a skillet over medium heat, brown ground beef with chopped onion, seasoning with salt & pepper as desired. When beef is cooked, sprinkle with 2-3 T. taco seasoning, or to taste. Remove from heat and stir in cheese.
Heat oil, add one tortilla, pulling it out as soon as it floats to the top...about 2-3 seconds. Remove to a paper towel-covered plate. Repeat for all tortillas.
Spoon meat & cheese mixture into center of cooked tortillas, roll, and secure with toothpicks. Deep fry until crisp, drain, and serve with salsa, guacamole, and seasoned rice. YUM!
from: Murdock childhood family favorite!
chopped onion
taco seasoning
3/4 c. cheddar cheese, shredded
12-15 corn tortillas (the thicker, the better)
oil for deep-frying
toothpicks
In a skillet over medium heat, brown ground beef with chopped onion, seasoning with salt & pepper as desired. When beef is cooked, sprinkle with 2-3 T. taco seasoning, or to taste. Remove from heat and stir in cheese.
Heat oil, add one tortilla, pulling it out as soon as it floats to the top...about 2-3 seconds. Remove to a paper towel-covered plate. Repeat for all tortillas.
Spoon meat & cheese mixture into center of cooked tortillas, roll, and secure with toothpicks. Deep fry until crisp, drain, and serve with salsa, guacamole, and seasoned rice. YUM!
from: Murdock childhood family favorite!
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