Ingredients:
3 Potatoes
1 tsp Garlic Powder
2 tsp Smoked Paprika
Extra Virgin Olive Oil
Salt
3 Potatoes
1 tsp Garlic Powder
2 tsp Smoked Paprika
Extra Virgin Olive Oil
Salt
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Even making a small batch of naan dough was too much for just me. To use up some of the extra dough I made a few different dishes. This one is similar to a stromboli, but with Greek flavors. Ingredients: 3 oz Naan Dough (Recipe HERE) 2 oz Chicken Breast, Diced 1/4 Red Pepper, Diced Red Onion, Sliced 3-4 Mushrooms, Diced 1 oz Cheese, Shredded (I used Parmesan and Mozzarella) Red Wine Vinegar, Italian Seasoning, Garlic Powder, Black Pepper Roll Naan dough out to an even rectangle on a lightly floured surface.
Sprinkle dough surface with red wine vinegar, and herbs/spices. Evenly top with toppings. Leave an inch or two, on one of the shorter ends, topping free. This will help to seal the dough closed. Starting on the shorter end with toppings, tightly roll up the dough. Optional: drizzle top with olive oil, sprinkle with cheese, Italian seasoning, and a few slices of onions. Bake at 350 for about 20 minutes, until golden brown and hot throughout. Follow the Read More link for pictures :) Ingredients:
8 oz Bowtie or medium Shell Pasta, dry, whole wheat 1/4 c Mayo with Olive Oil 1 Large Can Tuna, in water, drained 3/4 c Frozen spinach, chopped, thawed Juice of 1/2 Lemon Parsley, 2 T Chopped Salt & Pepper, to taste Cook pasta according to package directions. Drain and rinse with cool water. Combine with remaining ingredients. If pasta is dry add 1/2 c water. Yield 4 Servings: 356 Calories, 16 g Protein, 12 g Fat, 44 g Carbohydrates I love using fruit for desserts and snacks whenever possible. Simply adding a sprinkle of cinnamon and a drizzle of honey can jazz up your fruit to turn it into something special.
Curry and Rice (Semi-homemade) Ingredients: 1 lb Chicken Breast, diced 1 Panang Curry Meal Kit (from Target) Sriracha - optional, to taste Cook according to package directions. Naan (adapted from this recipe) Ingredients: ¾ cup Warm Water 1 tsp. Honey 1 (¼-oz.) pkg Active Dry Yeast 300 g (2 to 2 1/2 c) Flour, plus more for rolling ½ cup plain, non-fat Greek Yogurt 2 tbsp. Vegetable Oil ½ tsp. Salt 1/4 tsp. Garlic Powder Stir water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes. Add flour, yogurt, oil, salt, and garlic powder and stir until dough forms. Turn over onto a lightly floured surface. Using hands, knead dough until smooth, about 5 minutes. Cover dough with a damp cloth; let sit in a warm place until doubled in size, about 1 hour. Transfer dough to a work surface; divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7" circle about ¼" thick. (My pan was smaller - I weighed my dough balls to 1.5 oz and rolled to about 5'' circles). Heat a 12" nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, until bubbles appear over the surface and they are golden brown (in spots), about 90 seconds. Flip dough; cook until bubbles appear once more, about 45 seconds. Transfer naan to a plate and brush with butter. Serve hot with Panang Chicken Curry. To Serve: Scoop 1/2 c of rice onto the center of your plate. Top with approximately 1/2 Panang Curry. Serve with warm naan. |
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April 2016
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