Naan So Easy

Everyone that follows my blog well knows I am not a baker or lover of most cooking that involves flour. A friend of mine posted a link for these though, and I had to give it a try. They are the same dough I use for bagels and thought this was an excellent variation. So many options and ways to flavor them. Adding a handful of scallions would make them reminiscent of Asian scallion pancakes, and infinitely easier to make. Low carb and gf them by using coconut or any alternative flour. These were pretty basic, with a few modifications of my own. Really simple and would be a good rainy day project with the kids.

1 C. flour

1/2 t. baking powder

1 T. your choice seasoning. I used Everything But the Bagel

1 C. Greek yogurt

1/2 C. shredded cheese- I used gouda – sky’s the limit – season to compliment your meal

Combine your flour. baking powder and seasonings. Add in your yogurt and mix til it’s almost almost holding together. Take it out and knead a bit til the dough forms a ball. Let rest ten minutes. Cut the dough into four pieces.

Heat pan and add a scant amount of oil just covering the bottom of the pan. Roll the dough thin . I sprinkled a little more seasoning. on the flat naan. Top with 1/4 of the cheese. Fold into a dumpling shape.

Turn it seam side down and roll out again. Lay bread in the pan. Turn when brown.

I can think of a half dozen ways to serve these..torn and dipped into your favorite marinara, wrapped around falafel , or filled with salad… Have fun with it!

Fried Rice

This recipe is more about technique than ingredients. I’ve been making fried rice for years..and years. A long time. It’s consistently good and never the same twice. It’s like most things I make. A little of this and a little of that added to the mainstays that make it “fried rice”. Often compiled of left over protein of some nature, and whatever is set to expire in the veg drawer in the fridge. Plus egg.. And the egg is where I have gone wrong all these years.

Beginning with your basics

1/2 large onion

2-3 cloves garlics dep on your taste and size of cloves

1 carrot grated thickly

1-2 t sesame oil (I alsohave nice results with avocado oil)

2 eggs, separated and whites beaten til foamy

2 C DRY rice – made a minimum of 12 hours ahead or you can make it with less water – but allow it to dry by spreading on a cookie sheet while you are prepping and sauteing the other ingredients

1 C frozen peas, mixed vegetables, broccoli, this is anything goes

1 C diced meat – I most often us leftover pork loin- boneless chicken, thin sliced beef..tofu..anything goes here too

3 T soy

2 t Bangkok seasoning – I uses Penzeys blend (here is what’s in it: ancho chili pepper, garlic, ginger, Tellicherry black pepper, galangal, crushed red pepper, lemon grass, cayenne red pepper, paprika, basil, and cilantro. )

Saute onion, garlic and carrot just til soft in few drops of sesame oil

Whip your whites til foamy. The goal is to break up the white so it’s not gloppy,

Drop your yolks into the rice. Incorporate completely.

Your rice should be a consistent buttery yellow throughout.

Add the rice to your onion mix and stir til the rice turns a golden color. Push the rice to the sides of the pan, making a well in the center. Add a few drops of sesame oil. Drop the egg white in and LET IT SET!

Fried Rice makes me happy!

Continue pushing the egg to the sides, breaking it into small pieces and incorporating it evenly into the rice. Pour in the peas and toss in your pork. Add the soy and your seasonings.

A few extra steps with the eggs gives you that restaurant friend rice you’re craving. Top with scallion and add some wontons..

Tom Kha

I started to call this “sorta” or “almost” or “kinda” Tom Kha, but when I tasted the finished product I couldn’t find much of a difference from “the real thing”. My craving was strong and this satisfied it quite well. While I was missing some ingredients, this has a very true to the palate taste. It’s creamy while being non dairy, thanks to the use of coconut milk, which also balances the slight heat. You can amp your heat up with the addition of sliced jalapeno, either cooked in the soup or as a garnish ~ or both! Adapt the thickness to your liking, as well as your add ins. The next day I also included a portion of frozen green beans that would not have been enough for a serving. Slices of zucchini could be added too. All of my ingredients were ones I had on hand. I was determined to not shop. As is, this has mild heat. I wouldn’t change anything in it though, as I find it perfect on all levels. I hope you do too.

Ingredients :

2-3 C. broth – chicken or vegetable – depending on how thick/thin you like your soup

1 can coconut milk

1 T. soy sauce

14 shrimp, or white protein of your choice (1/2 C. chicken or pork)

1 T. unsalted butter

1/2 medium onion, small dice

1 carrot, sliced into thin rounds

1 large clove garlic

6 mushrooms, sliced (button, straw, your choice)

1 T. lemongrass (or 1 stalk of fresh)

1 T. Bangkok *

1 T. Harissa paste

1t. ginger

1T. brown sugar

lime to squeeze and for garnish

*Bangkok blend includes: ancho chili pepper, garlic, ginger, Tellicherry black pepper, galangal, crushed red pepper, lemon grass, cayenne red pepper, paprika, basil, and cilantro

Melt the butter on low heat, and add in your onions, garlic and carrot slices.

Add 1/2 of your seasonings to the pan to allow them to bloom in the oil.

Add the mushrooms and saute for a few minutes, stirring and coating with butter and seasonings. Include the coconut milk and soy and simmer for 10 minutes. Do..Not..Boil..

Pour in 2 C. of stock and add the remaining spices. Simmer for 20 minutes, keeping it just under a boil.

If your shrimp are raw include them and simmer for 5 minutes more. Mine were frozen cooked shrimp, that had defrosted while prepping the soup. I turned off the heat and added them in. Squeeze half the lime in the soup. Serve steaming hot. Top with very thin slices of lime.

I have kept this low-carb, as I was serving it with a meal that included rice. Most certainly any thin noodle could be included. I would cook them, add to the bowl and ladle hot soup over them. Another alternative to add some body, extra protein and texture would be these noodles. https://rozzicooks.wordpress.com/2014/01/12/no-carb-noodles/

Daddy’s St. Paddy’s Hash

From time to time I offer blog space to a friend when I see them post something meaningful and spectacular. Even better if it’s an old family recipe they’re willing to share. This morning I got permission from my friend Angie to post her Daddy’s corned beef hash recipe. Angie is my “egg lady”. She has introduced me to the gift of farm life – and all it’s 4 legged creatures. I am blown away by the relationship she has with her chickens and goats and bunnies, and pigs and ..well you get the idea.. I held my first baby goat at Angie’s. For those of you that don’t know I am a bona fide city girl. Suffice to say it amazes me to be able to see farm life via Angie’s front porch.

I’ll be honest- I have not tasted it …but I know that Angie is a great cook and her Daddy’s hash must rank high. There’s so much love in this recipe how could it not!

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 onion, diced

• 2 cups diced corned beef

• 2 teaspoons Worcestershire sauce

• salt and pepper to taste

FOR THE POTATOES

• 1 pound russet potatoes, diced

• 1 tablespoon olive oil

• Salt and pepper to taste

DIRECTIONS:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

• Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, season with salt and pepper, to taste. Gently toss to combine.

• Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.

• Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

• Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.

Crispy Chicken Fritters

You’re going to make these over and over and did I say, over again? We are not a fan ground chicken burgers. There’s something about the texture that’s just off putting. I’ll use it in chili and lettuce wraps, but as a burger it’s just not for me.

Hello crispy chicken fritters!

What a wonderfully versatile recipe with a fabulous texture to take a chicken “burger’ to almost gourmet status. Besides, if you’re like me you are ALWAYS looking for a new way to make chicken.

I’m providing my basic recipe. But think of what your sides are, what taste mode you’re in and you can have these any way you like them. Add feta, oregano, lemon and a bit of mint and you’ve got Greek fritters. Add cumin, coriander, chili pepper, some diced jalapeno and jack cheese and its Mexican night! Buffalo and bleu… and  on and on. I topped these with a garlic aioli. We’ve had them with honey mustard, Asian bang sauce or sour cream and sriracha Again, sky’s the limit. These can be made seasoned and sauced with whatever you like best.

 

2 large chicken breasts, cut in a petite dice

1 large egg

2 T.  mayo, sour cream or Greek yogurt

2 T. ap  flour, coconut flour cornstarch or potato starch

1 cup shredded mozzarella cheese, or whatever you have in your fridge

2 scallions

1 Tbsp chopped fresh dill

salt and  black pepper to taste

Combine all ingredients. Allow to rest in fridge at least 4 hours, until cold. Overnight is even better. They seem to form better, are juicier and have more flavor, but they are still doable with a shorter time. Just make sure they’re cold.

Add a light  layer of oil to a hot pan. Drop several spoonfuls in mounds to  make 4-5 patties. flatten a bit. Cook about 5-7 minutes on each side. You want them browned well to let the cheese crisp. Once they are browned on each side, turn your heat down to let them cook internally.

Bon Appetit!

Souffle Omelette

Light as air, you have to try these at least once. If they don’t become your omelette of choice, I’d be shocked.  Big and fluffy,  you might want to start off with one less egg per serving than you would normally. I’ve used cheese only as a filling. Adding lots of heavy fillings will give you less rise. I prefer to serve meats on the side, rather than deflating the omelette. If you’re looking to impress you cannot beat the presentation. Perfect for a sunrise breakfast, Sunday brunch, or an evening brinner (breakfast dinner 🙂 )

3 eggs separated, making sure there is no yolk in the white

a knob of good unsalted butter

seasonings  – your choice but do add something!

1/4 C cheese – for inside and a little on top

light add ins – thin sliced mushrooms, very finely diced ham, minced shallots

 

Beat your whites til they hold a medium peak. Don’t be scared! I have never done meringues because I have always failed at getting whites to hold. Soufles I made flopped. I was determined to get this right though. I make these in about 5 minutes now. They are so easy…worth every beat. And btw I use a whisk. No need for a mixer. (at least not with up to 4 eggs)

Beat your yolks til they are thick and creamy and bright. Don’t slack on yolk beating- it gives you peak performance. Rinse your whisk and give the whites a quick re beat (trust me here), then slowly add the yolks to the whites…

Gentlyyyyyyyy fold your yolks into the whites til they are this omgorgeous shade of  pale yellow…

I am using an 11″ electric skillet here. Gently pour your eggs in and smooth them to the sides of the pan. Let it set for a minute, add your seasonings and cover. Three minutes covered on low-medium high heat.

Add your cheese. It only needs a little. Save some for on top. Do you SEE that rise?

Carefully fold and place on a plate. Gentle and careful are the theme here, but don’t be fearful. Mine have yet to flop, and each one is more beautiful than the next. Again will you look at that height?

A bit of cheese to finish.

Try it. Leave me a note when you do. It’s love, I promise.

 

 

 

C’Rockin’ Curried Chicken

The odds of this dish  making it to the blog were pretty slim. I was drawn to it initially from one of those new step by step videos (something I need to think about doing …). The reviews were not wonderful, and even friends of friends deemed it a “bland waste”. Curry anything is not in my top five, another strike. For some reason though, the blend of coconut, earthy curry and unique heat had been calling my name for weeks. Always in search of something new and easy, I decided to set things up for success and see what several tweaks would do! This was also my first attempt with boneless skinless chicken thighs. Score! I loved them. There was a scant bit of fat on some which I left for flavor,but not too much to have a measurable depth when cooked. Shredding was a breeze with no wiggly wads of fat floating, no bones to work around and no broken bits of bone to strain. The best part? The chicken was tender and juicy. Certainly a surprise keeper all the way around. The original recipe had few vegetables and used jalapenos. I subbed  poblanos for the jalapenos for a milder heat. (another beauty of this recipe is it’s versatility). I cut back on the coconut milk  and added vegetable broth, and tossed in some curry friendly veggies. I was home so I scattered the addition of the vegetables, but it can just as easily all be put in the crock together.

1 can coconut milk

1 C. vegetable of chicken broth

1 T. dried basil

2 T. yellow curry powder

1 t. chili powder

1 t. chili paste

8 boneless, skinless chicken thighs

2 poblano peppers,1 inch chop

1 red pepper, 1 inch chopped

2 jalapeno peppers (optional), minced

2-3 cloves garlic, finely minced

1/2 diced purple onion, small dice

1/2 diced Vidalia onion, small dice

2 carrots, sliced

1 inch knob fresh ginger

1 inch knob fresh turmeric

Wash and prep all veggies.

Combine coconut milk, broth, curry powder, curry paste and basil in your crock. Stir well and put on high while you brown chicken. Set the timer for an hour.

Season chicken with salt and basil. Lightly brown, about 5 minutes on each side.

Put the chicken and the juices from the pan into the coconut milk in the crock. Add in half the onions and garlic. Cook for an hour. Then add in the rest of the vegetables. Keep the lid shut. Set the timer for 3 hours.

Shred the chicken with two forks. Add in the minced turmeric and ginger. You can also at this point add a slurry of 2 Tablespoons corn starch and 3 Tablespoons broth to thicken your curry. I chose not to. I had so much chicken once shredded it was more than thick enough. Cover and cook another 15 minutes after shredding.

Served over jasmine rice and garnished with fresh scallion……

………a perfect start to fall dinners.

Baked Onion Blossom

Who hasn’t indulged in a deep fried, heavily breaded,  grease soaked at the end, onion? While they are absolutely delicious, they are most certainly an artery clogging, calorie crying “indulgence”. I was  craving one of these, but really am trying to eat clean. I had seen a baked version, but most of the reviews were not too kind. In an effort to simplify, improve and of course, satisfy “my” craving, I bring you my version of the baked onion blossom. It’s a bit awkward to make, but that will only improve in time, as this is most certainly something I will make again (and again!) I served it as a side rather than  an  appetizer, and long after my sesame seared tuna was gone …I was still sitting at the table picking away at the onion. I think it would be a lovely addition to a plate in a much  smaller  individual portion  as well…

1 giant Vidalia onion

1 egg, with 1 T. water added

1/2 C. panko breadcrumbs

1 T.Cajun seasoning, or any seasoning with a kick to it (unless you don’t like spice!)

1 t. teaspoon paprika

1 t. garlic pepper seasoning

Dipping sauce

1/4 C. yogurt

1/4 C. horseradish sauce

1/2 C. ketchup

1/8 t. each:paprika. garlic pepper, Cajun spice

Pre-heat your oven to 400*.

Make your dipping sauce and season to taste. As it sits, it will get spicier.

Beat your eggs very well, and allow all the  foam to die down. This helps keep the crumbs on.

On a piece of wax paper, combine your panko and your seasoning.Really you can any seasoning “you” like. I didn’t have a Cajun seasoning so I used the Tabasco one you see above. I also cut out any additional salt. You don’t need it.

Peel your onion. Cut off about 1/4 off TOP of the onion. Do not cut the root end as this is what holds your “blossom” together. Starting about 1/4 inch from the root, cut down. Continue every 1/4 inch or so. Do not cut close to the  root, as your onion will immediately fall apart.. With a very large onion you should make about 14-16 cuts. You can see how  large my onion is compared to the egg in the picture.

Open the petals gently….Pretty, isn’t it?

The egg bath got a  little tricky. First of all I couldn’t find my pastry brush. That would have made things easier. I’m still not  sure mine was  the better way, as I did get a good amout of coverage. Using my hands I turned the onion  around several times in a bowl. Then I poured the rest of the egg over the onion.

Ready to bread this bad boy, I placed him on a parchment covered baking sheet. I sprinkled the breading all over, and up the sides. Gently open the petals so that you get the crumb mixture all over the inside. Press down so it  holds.  Remember ..this is a lower carb and healthier version of that million calorie heart stopping one in the  restaurants. It’s not going to look exactly the same, but trust me the taste is every bit as satisfying.

Into the oven for 30 minutes. If you want the onion softer, add 5-7 minutes. I prefer them not as limp as the restaurant version. You many have to use a small spoon to add crumbs to some of the pieces as you pull them ..Again, this is  about saving calories,  tasting onion and not a  greasy glob of breading,  and not having the mess of a vat of  oil..

As delicious  as it is pretty. Enjoy.I surely did!

2 Good To Be True French Toast

2 slices good bread- sourdough if you’re trying to be “healthy”
2 eggs
2 T. brown sugar or honey…
2 T. cream
2 T. real vanilla extract
Filling
2 T. peanut butter
2 T. plain yogurt
2 T. banana slices (about 6)
Garnish
2 t. pepita seeds
2 t. powdered sugar

Beat eggs, br. sugar or honey, cream and vanilla, until sugar is completely dissolved. Soak your bread in it, turning carefully until every last drop is absorbed into bread.
Heat just enough unsalted butter to coat the bottom of your pan. Place bread in pan.
Please make sure your toast is cooked all the way through. At least 5 minutes per side, on low, to medium heat at the end to brown.
While your toast is cooking, make the filling by blending the yogurt and peanut butter.
Remove bread from pan. Spread pb mix, and top with banana slices on one side.
Place other slice on top.
Garnish with powdered sugar and pepitas, and a heart shaped banana slice.
Feed someone you love.

 

 

Happy Valentine’s Day ❤ Day

Mandarin Orange Cranberry Sauce

This is a really easy recipe. I make a version of it every year. For some reason this year it came out  very well. The directions on the bag have a ridiculous amount of sugar. So can the can of that wiggly stuff and take less than thirty minutes to make it yourself.

1 bag fresh cranberries – 12 oz.

Juice and zest from 1/2 orange

1 can mandarin oranges, not in syrup

1/4 C. sugar

1/2 t. cinnamon

1 inch knob fresh ginger

Pour cranberries in a sauce pan. Add mandarin oranges and the juice.

Zest the orange first, then juice it and add to the cranberries.

Grate the ginger knob and add it and the cinnamon. Stir to mix.

• 

Bring to a boil. Let simmer about twenty minutes .When all the cranberries have popped, turn off the heat and let cool.

Happy Thanksgiving from our house to yours!