Naan-Indian flatbread

Naan is so easy to make and goes great with any curry dish--especially Chicken Tikka Masala :)

Ingredients:
2 tsp. yeast
4 Tbs. warm milk
2 tsp. sugar
4 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbs. ghee (or substitute melted butter)
1 egg- beaten
2/3 cup yogurt
2/3 cup milk

Directions:
1. Mix the yeast, milk and sugar. Set aside for 10 minutes.
2. In a large bowl mix the flour and baking powder. Make a well in the center and add the yeast mixture, ghee (butter or oil), yogurt, milk, egg....... Mix until well blended.
3. Pour dough onto floured counter-top. Knead well--6-8 minutes. Place dough in greased bowl and tightly cover. Let rise until doubled--about one hour.
4. When dough has risen, pinch off a small piece, about the size of a racketball.

Using a rolling pin, roll out the dough into a slipper shape, about 1/4 in. thick.

5. Place dough on a greased backing sheet.  If desired, sprinkle with garlic powder, parsley, onion seed, or desired seasoning.

 Bake at 400 degrees for 10-12 minutes or until golden brown.

Chicken Tikka Masala

Confession: Indian and Thai Food are my weaknesses.
I've been meaning to post this recipe for a while because it one of my favorites!! This really is to die for, and serve it with homemade Naan bread and you will be in heaven!

(Side note: This recipe is adapted to make in the oven. I also use milk and half and half, rather than heavy cream (used in traditional Chicken Tikka) because it turns out just as great without it.
If you haven't noticed, you will never see me use heavy cream--I just can't bring myself to use it when it's so easy to substitue for something a bit healthier.)


Ingredients:
Marinade:
1 cup plain yogurt or greek yogurt
1 Tbs lemon juice
5 tsp. garam masala
1 tsp ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
2 tsp minced garlic
5-6 chicken tenders

Sauce:
2 Tbs olive oil
1 Tbs  minced garlic
1/4 jalapeno pepper, finely chopped
1/2 medium chopped onion
2 tsp paprika
2 tsp cumin
2 tsp garam masala
Dash of salt
1 cup milk
3/4 cups half and half
1 (16oz can) tomato sauce
Garnish with chopped fresh cilantro and/or crushed almonds

Directions:
   1. In a large bowl, combine yogurt, lemon juice, garam masala, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for a few hours.
   2. Preheat oven to high broil.
   3. Over a cooling rack with tinfoil. Place cooling rack on top of large tray of cookie sheet. Lightly oil the tinfoil with a pastry brush. Place marinated chicken tenders onto the tinfoil-covered rack and discard the marinade.

4. Broil on high for 5-6 min. on each side until chicken is nice and brown and juices run clear.

5. Heat oil in a large skillet over medium heat. Saute garlic, onion and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce, milk, and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

Spinach and Ricotta Ravioli

I've been wanting to make these ever since sampling some at Costco a few weeks ago. I finally got around to it and they were delicious!
You can make these easily with homemade pasta, but I didn't have the time or energy to try and roll the pasta thin enough without a pasta maker.  So instead, I used dumling wrappers and these took all of 15 minutes to make. 

Ingredients:
1 cup ricotta cheese
1 pound fresh spinach – stems removed
1/4 cup Parmigiano Reggiano – grated
1 clove garlic – minced
1 egg- beaten
1/2 teaspoon nutmeg
salt
pepper
1 pkg. dumpling wrappers (found at your local asian market)

Directions:

Boil the spinach in a medium saucepan of lightly salted water. Cook until spinach is wilted. Transfer to colander and drain. Squeeze out all liquid from the spinach.
Once spinach is completely dry, give it a rough chop and transfer to a bowl. Add the beaten egg, parmigiano, nutmeg, garlic and ricotta. Mix well to combine. Season with salt and pepper.

Place dumpling wrappers on a large piece of wax paper. Brush the edges of the wrappers with water.
Place a small spoonful of the spinach ricotta mix onto each wrapper. Top with another dumpling wrapper.  Seal the edges with the tines of a fork, or by folding the edges over and pinching tight.

Place a large pot of salted water onto boil.

Place raviolis into boiling water until they float and the pasta is cooked al dente (firm but not too soft or overcooked). Fresh pasta only takes a few minutes to cook. 
Drain ravioli, picking them from the boiling water with a slotted spoon.


Toss cooked ravioli in desired sauce. Garnish with additional Parmigiano Reggiano.

*Fun Facts
A 1/2 cup of cooked spinach has 100% of the vitamin A that your body needs in a day

Spicy Chicken Soup

My good friend Lizzie Jolley made this soup for us nearly a year ago and ever since fall started, Jeff has been craving it.  It's super yummy and obviously a winner if it's stuck in his memory for a year!
The ingredients are really simple and it makes a ton! Enjoy!

Yields 6 servings
Print this recipe

Ingredients:
4 cups water
4 skinless, boneless chicken breast halves
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 Tbs dried parsley
3 tsp onion powder
2 cubes chicken bouillon
1 Tbs olive oil
1/2 onion, chopped
2 cloves garlic, chopped
1 (8 oz.) jar chunky salsa
1 (14.5 oz.) cans peeled and diced tomatoes
1/2 (10.75 oz.) can condensed tomato soup
2 Tbs chili powder
1 tsp cumin
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) cans chili beans, undrained
3/4 cup sour cream 
Cilantro 

Directions:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 40 min. to 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, cumin, corn, chili beans, sour cream, shredded chicken and 2 1/2 cups broth. Simmer 30 minutes. 
• Garnish with cilantro, sour cream, cheese, tortilla chips, or whatever you like!

Dinner in a pumpkin

If you haven't heard, I'm a little obsessed with pumpkins. This is a great Halloween/fall dinner idea, and something I'm excited to make a tradition with my kids each Halloween!

Ingredients:
2 cups pre-cooked rice
1 Lb. ground hamburger, sausage or turkey
1 onion, chopped
1 bell pepper, chopped
1 large carrots, chopped
3 celery stalks, chopped
1 can corn, drained (or fresh corn)
1 can Cream of Mushroom Soup
1/4 cup soy sauce
2 Tbs brown sugar
1 Tbs. garlic powder
2 tsp cumin

Directions:
Cut: 3” lid off small pumpkin, remove seeds & pulp. Use a sharpie to draw a face on your pumpkin.

Brown meat, drain grease, and set aside.  Stir-fry vegetables with 1 Tbs. of olive oil. Add meat, soup, soy sauce, brown sugar, cumin and garlic powder.

Fill emptied pumpkin with meat and rice mixture.

Place lid on pumpkin. Bake at 375 degress F. for 1 hour, or until a fork pokes easily into the pumpkin. When serving, make sure to scoop out the cooked pumpkin! Yum!

Pumpkin Pancakes with Cinnamon Syrup

I love pumpkin! I love carving pumpkins, decorating with pumpkins, and especially eating pumpkin! This was the yummiest breakfast on Halloween morning and I will definitely make it a few more times before Thanksgiving!  Lately I feel like I’ve got to fill myself with all the pumpkin I can before then!

Pumpkin Pancakes adapted from here
yields 6 pancakes

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions: 
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

*Fun Facts
Pumpkin is a great source of fiber and, like all orange colored vegetables, it is rich in beta-carotene. Beta-carotene is a source of vitamin A.

If you like this recipe you may also like:

Pumpkin Waffles with Cinnamon Cream Syrup

Lemon Blueberry Pancakes

Strawberry Cream Cheese Crepes

Banana Bran Muffins

Healthy Breakfast Smoothie