NaaN Bread

Naan

          

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten

• 2 teaspoons salt
•                            3 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

* Notes from Jen - originally this recipe said 4 1/2 cups flour - I read a lot of the comments and they said 3 1/2 was better - that's what I did and it was excellent.  Also Bread Flour is very important.  Also I cooked mine on my pancake griddle and it worked awesome.  It's soooo good.!

Eggnog Scones with Cinnamon Chips

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AT A GLANCE

PREP

10 mins. to 15 mins.

BAKE

20 mins. to 25 mins.

TOTAL

60 mins. to 1 hrs 10 mins.

YIELD

12 to 16 scones

Ingredients

1.  Volume
 
2.  Ounces
 
3.  Grams

DOUGH

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, cut into pats or small cubes
• 1 to 2 cups cinnamon chips or cinnamon Flav-R-Bites, or a combination
• 1 large egg
• 1 teaspoon vanilla extract or 1/2 teaspoon eggnog flavor
• 3/4 cup cold eggnog

TOPPING

• 1 tablespoon eggnog
• 2 tablespoons sparkling white sugar or cinnamon-sugar, optional

Instructions

1. In a large mixing bowl, whisk together all the dry ingredients. 
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 
3. Stir in the cinnamon chips or Flav-R-Bites.
4. In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog. 
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6. Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here.
7. Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick.
8. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds.
9. If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. 
10. If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them.
11. Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar.
12. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
13. Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
14. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Weekly Menu

Stuck in a rut?
How about we each post our weekly menu to jumpstart some ideas?

Here is mine:

Ham and Potato Soup
Rolls

Meatloaf with tomato relish http://www.foodnetwork.com/recipes/tyler-florence/dads-meatloaf-with-tomato-relish-recipe.html
Peas
Baked Potatoes

Molly's Chicken Stroganoff
Broccoli

Honey Lime Enchiladas
Sweet Pepper Rice

Tomato Soup http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe.html
Grilled cheese

Terri's Beloved Oatmeal Pancakes

Oatmeal Pancakes
3 c flour 
1 1/ c oatmeal prepared as directed (only needs to cook about 2 min)
1/3 c Butter melted and combined with 1/3 c oil
2/3 c powdered milk (you can use real milk and delete the water)
4 or 5 eggs 
5 t baking powder 
1 ½ t baking soda 
1 t salt
½ c sugar brown or white
1 t vanilla or so
Start with 2 c water as you add the wet oatmeal determine the additional liquid that is needed for proper consistency. Let sit 20 minutes before you cook.

Its been so long I dont remember how to do this!

Let's get back to it

Dear Family,
I don't know about you, but we're still eating over here.  I would love to breathe some fresh ideas into this blog and my menu.  If you have a minute share some of your current go-to recipes.  I'll post a link here to a 2 week menu plan and shopping list from the Food Nanny.  When I plan in advance it always helps me get dinner on the table on time and without as much fuss.  Love you.
Amyhttp://thefoodnanny.com/meal-plans/

Roasted Red Pepper & Paprika Soup

The line up:

2 pounds (about 4 lrg.) red bell peppers or 16oz jar of roasted red bell peppers  

1 medium onion, peeled and chopped   
                               
1 T. olive oil                                                                                                                                                                             
2 lrg. cloves garlic, minced

1-2 fresh red chiles, seeds and membranes removed, sliced
(I do not add these)

1/2 tsp. sweet or smoked paprika

1/2 pound red potatoes, peeled and diced

4 cups chicken stock

Herbs: bay leaf, 2 springs parsley, 1 rib
celery, 2 springs thyme (I have used 1 tsp dried)

Salt

2 T. half and half (optional, or a little more if your like me)
________________________________________________________________________
1. If using fresh bell peppers you will need to roast them. Halve, seed, and grill or broil until blackened. Place in brown bag and close. When cool enough to handle, remove as much of the charred skin as possible. Blot on paper towels, then coarsely chop. Set aside.

2. Heat the oil in soup pot over med. Add onion, garlic, chilies (if using), cover and sweat until soft, but not brown, 10-15 minutes. Add paprika and cook another minute. Add peppers, stock, potatoes, and your herbs, and simmer until potatoes are soft, about 20 min.

3. Remove your herbs (if using dried thyme just leave it in, or good luck getting it out). Then transfer soup to blender or food processor. Puree until smooth. Return the soup to the pot, season with salt to taste and stir in cream if using ( why wouldn't you).

This soup has become one of my favorites, full of really good flavor.

Lentil and Sausage Soup

Lentil and Sausage Soup

Prep Time: 15 Minutes Cook Time: 3 Hours Ready In: 3 Hours 15 Minutes Servings: 10

"Lentil soup flavored with sausage and herbs. Serve with Romano cheese sprinkled on top of each serving bowl."

INGREDIENTS:

1 pound mild Italian sausage 1 large onion, chopped 1 stalk celery, finely chopped 1 tablespoon chopped garlic 1 (16 ounce) package dry lentils, rinsed 1 cup shredded carrot 8 cups water 2 (14.5 ounce) cans chicken broth 1 (28 ounce) can diced tomatoes

1 tablespoon garlic powder 1 tablespoon chopped fresh parsley 2 bay leaves 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1 tablespoon salt, or to taste 1/2 teaspoon black pepper 1/2 pound ditalini pasta (optional)

DIRECTIONS:

1.

Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.

2.

Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.