Naan Bread

This past Sunday I had the pleasure of getting together with some dear friends from grade school. The menu for the night was something unique that could please eveyone's pallet.

Naan Bread
Chicken Tikka Masala
Rice
Bread Pudding (made by Nikki)



For quite a long time Naan bread has interested me. The texture, the taste, and the fact that only fresh naan bread from a semi-authentic Indian restaurant would ever fulfill my craving. After careful research (a quick google search) I found a recipe with over 1000 positive reviews on Allrecipes.com

I tried cooking it two different ways. First, in a skillet on the stove top using olive oil and a nonstick pan. It looked great and tasted delicious (when you add the butter is tastes familiar maybe like a flat bread version of Little Caesars Crazy Bread) Then I thought I'd get creative and cook the rest in the oven on a pizza stone.

Both methods worked well - however the stove top cooking gave me more control (and I was able to keep a MUCH closer better eye on it)

Leftovers: Chicken Salad Sandwich

Step 1: Make a Passover dinner with homemade chicken broth for grandma's matzo ball soup. Reserve the chicken in a container (with bones and skin removed)

Step 2: 1/2 an hour before you need to leave for work in-between blow-drying and straightening your hair, start boiling eggs (bring to a boil, set aside for 10 min, ice bath for 5 min)
-finish you hair

Step 3: take container of leftover chicken out of the fridge and cube about a cup and half.

Step 4: add the things you love ... in this case 1/3 yellow onion, chives, flat leaf parsley, radishes sliced thinly, and 1/4 -1/2 cup mayo. Close container and shake to mix.

Step 5: pack the now chilled boiled egg, 1/4 loaf of bread, and finished salad and walk out of the door with 5 mins to spare.

Step 6: Enjoy.

Passover, Seder, and Jesus

My mom is Jewish, which makes me Jewish. I was raised Baptist. (Single mom working nights + great babysitters)

That said, I have fond memories of the Efromson family Seder here in Indianapolis and that one Passover at my Grandparents where some punk kid cut me in line as we searched for the hidden matza. I think I was 3 or 4 years old, and if I remember correctly earlier that evening I switched places with my uncle and took a HUGE gulp of wine, promptly spitting it out all over my grandmother’s good white linens.... everyone got a good laugh, but me.

This year we celebrated Easter with a Friday night Seder. It was a last minute brainstorm, complete with my mom franticly searching for my grandfather’s Haggadah (Reformed Judaism, sort of the non-denominational liberal-ish arm of Judaism from what I understand ... remember I was raised Baptist) She couldn't find the book, which was most likely subject to one of her "donation" sprees where big black trash bags full of "donations" end up in the garbage cans of local apartment complexes.

Luckily, I had saved a silver-covered traditional Haggadah complete with photos of odd looking little chubby men.

Now, back to the cooking. I had seen an article on Bon Appetite’s email newsletter "An Elegant Passover Menu for 6" which included an interesting recipe for Matzo Ball Soup. The fish and fancy salad they had listed didn’t really fit my... style. So, I searched a bit further on Bon Appetite’s site and found a REALLY awesome Gillette Fish recipe using Halibut (ps Halibut is NOT cheap). Armed with printouts of the recipes I headed to Meijer.

I found everything but lemon grass and a food processor (for the Torte, so I swapped it out for a NOT kosher leavened 4 layer lemon curd cake).

That night I made the fish… it was an interesting experience. Hobo Packets + expensive ingredients. This fish needed to be cooked the night before, cooled, and then refrigerated until served. I looked really good, and it smelled even better (everyone said they would have preferred it warm). Halibut with Carrots, Fennel, Lemon, and Garlic

The next day I headed to the International grocery to fetch lemon grass. I had a BIG day ahead of me, homemade chicken broth, a 4-tiered cake, finding the Haggadah (which I didn’t think of until 30 minutes before people were to arrive).

Somehow I pulled it off… but next year we are going to need a new Haggadah with post-its on the questions (our family’s favorite part).

Luckily, Uncle Dave has already ordered a Children’s Haggadah which is perfect, and doubles as a coloring book. I think we will order enough for everyone to have their own.

Grandma's Matzo Ball Soup

I made what I believe is my Uncle Dave's favorite dish - Matzo Ball Soup. If you aren't Jewish &/or don't frequent Shapiro's Deli Matzo Ball Soup is simply Chicken & Dumplings with Matzo instead of flour. (sort of) You could also make dumplings instead of matzo balls & this soup would still be delicious (I wouldn't eat it -- but I'm sure it'd be fine). But we're Jewish and floury dough balls just don't hold a candle to Grandma's Matzo Ball Soup.

I actually wrote this one from memory - makes me happy to have a family recipe of sorts.

Here is a link to the recipe - Grandma's Matzo Ball Soup

Other resources -

Manischewitz the only Matzo Meal I've ever seen used
Low-Sodium Chicken Broth - the lowest we could find (Spotted at Target and the REALLY big Super Kroger in Speedway, IN)

And, remember if you are not in a community with a large Jewish population ask your grocer to order Matzo Meal - they will usually be able to get a small case with out any trouble. If not - you can buy it on Amazon.com :)

Cooking up a storm....

This past weekend I made the following

Chinese-Style Chicken Skewers with Hoisin-Sesame Dipping Sauce
Coconut Shrimp
Enchiladas Verdas (x2)
Chili Fixings for Slow Cooker
Classic Stuffed Pepper Fixings
Berry's & Cream (once with Cool Whip and Once with the real thing)
Eggs Benedict over Jowl Bacon


I have also competed the second week of 'meal' planning with my Uncle Dave and thought I'd share the worksheets i'm using.  Week 1 & Week 2

Last week the Soups were not made and the Turkey was never purchased but we (Uncle Dave, Mom, & I) all made an honest effort. This week I've prepped everything but the peppers for chili & I'm returning tonight to take care it... So Mom & Dave need only to use the slow cooker and warm up prepared meals for the rest of the week. To make sure things were heart healthy we are using Laura's Lean Ground Beef (on sale at both Target & Marsh) it has less sodium than the turkey and Uncle Dave will eat it. We are also adding in some poultry with chicken REALLY well cooked because mom and Uncle Dave both like texture (aka over cooked chicken) Also, when a recipe calls for salt, or cheese, or any other ingredient full of sodium, we are not using it (salt) or using low sodium/organic main brand substitute. WARNING low sodium store brands are FULL of sodium and are not good choices.


Here are some photos -- and I promise recipe links for those missing above sometime later this week.

Oh cooking...

Oh, how I love to cook meals people enjoy. This week I cooked my first Turkey of the season, just a frozen one on sale at Kroger. Nothing fancy just a little salt, pepper and rosemary. Then a remix of last weeks Chicken Tikka Marsla - this time with the cardamon (kind of pricy @ $12/bottle), and proper  fresh serrano chile were missing last week. Last night it was Maple Salmon, & tonight -- I'm taking the day off and heading to the Beans for a pasta bake.

Next week check back for the much anticipated Pumpkin Curry Soup, and my first Sweet Potato of the season. I really didn't start eating sweet potatoes until 2 years ago. I always hated the mush that was served at Thanksgiving , and figured that was the only way people ate them (which may have been true in the 80's)

Here are a few delicious recipes from the past week or so --


Easy Turkey Recipe http://tiny.cc/easyturkey

Chicken Tikka Marsala http://tiny.cc/tikkam

And, here is a little TV spot I was lucky enough to do this morning for our event this weekend!

Rich's Fried Chicken (or pork)

This makes a great dinner and the leftovers make delicious breakfast sandwiches. A few weeks ago Rich (Anne's husband) was staying over after a long day of packing. I was exhausted but gave him run of the kitchen to make whatever he wanted. The result was a delicious fried chicken. Jordan used the leftoveres the next day for a breakfast sandwich and has promised to stop his frequent trips to chic-fila for breakfast if I make this every week. So -- here is the much anticipated recipe. I'll post photos next week as well as the homemade biscuit recipe I use :)

Ingredients
4 Chicken breasts/thighs/pork loins - TENDERIZED
1 egg
1/3 cup buttermilk or heavy whipping cream
1/2 cup of bread crumbs - you may need more depending on absorption of meat to breading
Salt to taste
Black Pepper to taste
*other seasonings can be added for different flavors to the preference of the dish (for example red pepper flakes, cumin, rosemary, chili powder, curry, etc)
1/2 cup or more of frying oil - vegetable oil, sunflower oil, canola oil - DO NOT USE OLIVE OIL


Directions
~Mix egg and milk and beat together
~Mix together bread crumbs and desired seasonings
~Begin Heating oil, med to high heat for frying
~Place meat in egg/milk mixture for 2-3 minutes to get it slimy
~Take meat out and coat meat in bread crumb mixture to have a even breaded coating on meat
~When oil reaches frying temperature - check by taking a pinch of bread crumb mixture and putting it in oil to see if it sizzles
~Apply meat with breading to frying oil and cook meat entirely through - note the breading may darken faster than meat cooks, so use medium heat at first and flip meat consistently, cut meat in the center to check when done or use a meat thermometer to check internal temperature to make sure it is done.

It is not just IU dorm food - Chicken Piccata

Last night I made this quick and easy dish. I was a bit worried about "Slicing the Cutlets" (sounds like the title of a bad horror movie), which plate I could use that would be oven safe, and if I'd end up with dried chunks of chicken. But it really was quite easy because the cutlets were really thin and cooked quickly. Here are some quick tips:

• Watch your fingers
  
• Use corning ware
  
• Add the cutlets to the sauce immediately so they don't dry out

The sauce (below) was a salty, chicken broth based lemon-aid and it was DELICIOUS! Jordan's note… When Jennie told me we were having “Chicken Piccata” I was immediately taken back to my Freshman year of College at IU, as this dish happened to be one of the only truly edible things in the “Wright Place” food court at Wright Quad where I lived.  Fyi… her’s was better :)

Prep Time: 5 mins 
Wait Time: 0 
Cook Time: 20 min

Chicken Piccata - http://tiny.cc/piccata

Autumn Chicken Cacciatore Menu - from cooksillustrated.com

Life has been crazy busy for the last 7 wks. SO I haven't gotten to cook all that often. But, here is a wonderful dish I made Tuesday right after work for the in-laws and our good friend Scott Kline.

I was lucky enough to have my Great-grandmother Carrie's Dutch Oven. There is something magical about cooking in an heirloom cast iron.

It was delicious. And, took about 30 min of 'cooking' and 45 of simply simmering. The dressing was quickly made the night before, and the apples were SO easy. If I did it all again I wouldn't forget the sage and I'd be sure to cook the apples for a good hour so they were good and soft.

Prep Time: 15 mins
Wait Time: 40-60 (let the pot simmer, and apples bake)
Cook Time: 30 (browning, mixing, etc)

Autumn Chicken Cacciatore Menu - http://tiny.cc/cacciatore
TIPS: Make sure your apples are baked until soft.

Amazing thin crust pizza on the gas grill? - Cooksillustrated Late Summer Menu

This week Jordan and I cooked for some of our friends... unfortunately the pictures did not turn out... but no worries I will be making this dish again soon.

The menu includes:

• Grilled Tuscan Steak with Garlic Essence
• Stuffed Tomatoes with Goat Cheese (we used Blue Cheese), Olives, and Oregano
• Grilled Flatbread
• Fresh Peach Cobbler

The winner of the night was the amazing flat bread -- the dough was a curious Nickelodeon Gak-esc substance. It worried me and my guests until it magically turned into the most amazing flat bread ever.

Next time I want to try using one of those thin pizza cutting boards/handled things to slide the dough on the grill.

Prep Time: 20 mins
Wait Time: 90 mins (letting the peaches sit and the bread rise)
Cook Time: 60 min (Peaches first - then the tomatoes, then the steak and then the flat bread)

Late Summer Menu - http://tiny.cc/flatbread


Tips:

Flat Bread: Using all-purpose flour did not ruin the bread & add 1/3 cup whole wheat flour not the listed 1 TLBS. Be careful when putting the thin dough on the grill -- make sure you re-flour so you can gingerly flatten it back out once on the grill (try not to burn yourself)

Stuffed Tomato: Use more olive oil and perhaps use a cheese that melts better.

Dry chicken and AMAZING topping

I wasn't able to brine the chicken quite long enough .. and it could probably have used some more salt. BUT, the topping was AMAZING! I made this dish for my Mom and Uncle Dave last week - Dave is an honest food critic he didn't touch the chicken after just one bite. Of course he is also a lifetime smoker and probably couldn't taste much of anything. I save a plate for my husband who picked around the tomatoes and devoured every morsel of meat, chicken included.

Next time I'll be sure to brine the chicken longer and season it with a heavier hand.

Prep Time: 5 mins + an hour for Brining
Wait Time: 15-20 (while the pasta cooks, be sure to stir often)
Cook Time: 40 mins

Sauteed Chicken with Cherry Tomatoes, Bacon, Blue Cheese, and Scallions  - http://tiny.cc/bluecheesechicken
TIPS: Use more bacon - people love bacon.

# 3 - Enchiladas Verdes

I really didn't cook this weekend. But, I did re-organize my Pyrex (I know, only old married women would ever get excited about this).

I received two amazing sets of Pyrex as wedding gifts and after five hours of laying down some flooring and building an IKEA cabinet, I finally had a place to put them. As I carefully collected every piece I was reminded of a dish I made the first week we were married (and then again a few weeks later for a family from church).

I suggest prepping the sauce and chicken the night before and simply assembling it after work for a delicious dinner.

2015 Update: Forget the homemade sauce - that just is not going to happen these days - I buy the jar (glass) of sauce in the mexi aisle of the grocery now. And this has become a staple in my arsenal of dinners for friends :)

Cut the recipe in half for a great meal for two (or three).

http://www.food.com/recipe/cooks-illustrated-enchiladas-verdes-519368

Cheap & easy food

This week I thought I should take it easy -- we just returned from our honeymoon/missions trip in Honduras to find the dog's room/mud room flooded AND a random 3-inches of water in our (previously) completely dry crawl space. So, Monday I went grocery shopping using the Sunday paper ads and wrote out a list while I waited for the plumber to arrive (did I mention we also found a leaking toilet?)

This budget conscientious menu cost us less than $50. It included roast beef sandwiches for lunches as well as a few plums and nectarines. Each meal cost well under $10 dollars for the two of us. We were always full and had something leftover (but not TOO much) And the dessert of the week was mixed berries w/ homemade whipped cream -- http://tiny.cc/whippedcream

DINNERS

Monday - burgers with grilled corn on the cob
Tuesday - grilled chicken with baked potatoes
Wednesday - sloppy-joes with mac & cheese
Thursday - brats with baked beans
Friday - Night out (hotdogs at the game)
Saturday - hamburgers and fruit (and a salad for me)
Sunday - homemade chicken & artichoke pizza with cheesy bread

The best part of this week was the chicken - instead of grilling frozen lumps of 'boneless skinless chicken breast' until crispy dry and 'cooked' (oh yeah no Air Conditioning - so we were cooking outside all week) I bought fresh bone in chicken breast that I found on sale at Kroger for just $1 pound and 'brined' them ... well actually Jordan was in charge of that since he stayed home that day from work (he was sick ...)

Brining is nothing I had ever seen growing up -- we simply took the chicken from the package maybe rinsed it and always baked it -- it was dry (sorry mom) and mostly blah. Brining is simply soaking the chicken in a water/salt solution -- which can include a bit of sugar. The chicken marinates in this for an hour or so and when cooked is SO juicy and tasty that you will never again cook chicken without this step.

You can do this with just about any meat -- here is a great article from Cook Illustrated http://tiny.cc/brining