Friday, October 14, 2011

Garlic Naan

Please disregard the crappy photo. I took it with my phone, and it's blurry to boot. Oh, well. Still makes my mouth water. Yum! :)

The original recipe is from; I only varied it slightly. I searched for a good while to find a highly-rated, easy naan recipe, and this was it! This was my first time making naan, and I think it turned out really well! I'm generally intimidated by breads (the rising and kneading scares me), but this recipe was fairly strait forward and not too bad! The naan turned out really well. When I did it, I brushed it with butter as per recipe instructions, but if I were to do it again, I would do EVOO instead. The butter flavor just didn't seem right; I think EVOO would do much better (and result in much fewer calories). Very tasty. Try it and let me know what you think!

RECIPE: Garlic Naan


2 1/4 tsp active dry yeast
1 c warm water
1/4 c white sugar
3 tbsp milk
1 egg, beaten
2 tsp. salt

3-4 c bread flour
1/4 cup butter, melted
1/2 tsp baking soda
garlic powder or fresh garlic


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, or until frothy. Stir in sugar, milk, egg, salt, baking soda, and enough flour to make a soft dough. Knead for 6-8 minutes, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hr, or until the dough has doubled in volume.

Punch down dough, and pinch off pieces (about golf-ball sized) for individual naans. Roll into balls and place on a tray. Spray tops with Pam and cover with a damp towel. Allow to rise until doubled in size, about 30 minutes.

Warm up outside grill or stove-top griddle (medium heat). Roll one ball of dough out into a thin oval. Brush top side with EVOO and add garlic (minced) or garlic powder as well as cilantro leaves. Press leaves and garlic into the dough. Then place dough (service side down) onto grill and cook for 1-2ish minutes (this happens fast; grill marks will be dark brown but bread will be white). Brush uncooked side with EVOO and flip over. Cook another minute, remove from grill, and continue the process until all the naan has been prepared.

Serve warm with Indian food and enjoy! Mm..!

Wednesday, October 12, 2011

slow-cooker curried chicken

My friend Missy referred me to the original recipe (found here). It sounded delicious. As I was making it, I improvised a bit: turning it into a slow-cooker recipe and changing up the ingredients a bit. I came up with this. It turned out fabulously, if I do say so myself. I will definitely be making this again!

RECIPE: Slow-Cooker Curried Chicken

Serves: 6
Calories: 315*


2 lbs chicken breast
1/2 c. chopped onion
1 bell pepper, diced
5 baby carrots, thinly sliced
1/3 c. butter, melted
1/3 c. honey
1/3 c. dijon mustard
5 tsp. curry powder
1 pinch cayenne pepper
(opt) fresh cilantro


Place a couple of thin slices of the butter down in the slow-cooker first. Arrange the chicken breasts on top. Grind some salt and pepper to season the breasts. Add the chopped onion, bell pepper and carrots. In a small mixing bowl, whisk together the remaining ingredients. Pour this mixture over the chicken/veggies. Add a bit of water around the edges if you think it needs it (I did- about 1/4 c is all).

Set slow cooker to high and cook for 4-5 hrs or until chicken is cooked through.

Serve over basmati rice and top with fresh cilantro. Mmm! ;)

*Basmati rice adds another 170 calories (ish) per 1/2 c. of rice.

ranch chicken mac-n-cheese

This is seriously the easiest thing ever. I got the original recipe from the back of a Western Family Mac-n-Cheese box. It's super easy, super scrumptious, and something even my sometimes-ridiculously-picky kids will consistently eat it! How much better can you get, really? Ready in 10 minutes flat, it's a fantastic go-to meal. Try it out... and let me know what you think!

RECIPE: Ranch Chicken Mac-n-Cheese

Serves: 4
Calories: 365


1 box Kraft mac-n-cheese
1 can chicken
2 tbsp ranch dressing
1 medium tomato, diced
1 tbsp fresh chives*


Cook mac-n-cheese according to package directions (adding milk/butter, etc). Once the mac is ready, add all other ingredients. Toss together well. Serve warm, and enjoy!

*Green onions are also delicious, but I had chives in my herb garden, so I subbed those in instead. Choose what is available and/or appealing to you.