Naan Bread (Indian Flat Bread) Recipe

Ingredients
  • 1 cup of flour
  • 1 package of yeast, dry
  • 2 teaspoon salt
  • 1 cup of water, hot
  • 1 cup buttermilk or plain yogurt
  • 1 Egg (room temp)
  • 2 tablespoon of oil
  • 1 tablespoon of honey or sugar
  • 2 1/2 cups of flour
  • Butter, melted (optional)
Directions
  1. Combine 1 cup flour, yeast, and salt in a mixing bowl.  Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. 
  2. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.  Knead until smooth and elastic, but still soft (3 to 5 minutes). 
  3. Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls.  Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. 
  4. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes.

NOTE: There is no second rising in this recipe so that you get flat  loaves.

Chicken Enchiladas Recipe

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions,
Directions
  1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Restaurant Tradeshows

My husband took in a recent trade show for restaurants and caterers.  Here is what he saw and tasted.

Cranberry Salsa Recipe

It’s getting closer to Canadian Thanksgiving around here and to kick things off, here is a Cranberry Salsa Recipe you may want to try out.  This is a quick and easy salsa recipe made with fresh cranberries, apples, cilantro, and chilies that is especially good with turkey, but can be used with any dish that calls for fresh salsa.

Samosa Recipe

The Food Network has an excellent Samosa recipe you will want to try out.  Here is an earlier Samosa recipe I posted on The Cooking Blog.

Butter Chicken Recipes

I am making butter chicken tonight and was out looking for some recipes to try.  All of these look excellent.

Here are some Naan bread recipes to go with it.

Rhubarb Crisp Recipe

We have been living in our house for a decade and I have been trying to grow rhubarb the entire time. This is the first year I have succeeded even a little bit and this has me thinking of wonderful rhubarb crisp next summer. I'll link to this recipe so it's there when I need it in 2009.
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