January 27, 2012
Naan bread is very familiar to people who enjoy Indian food. I admit I am not a big Indian food fan. I don’t know what is spicy and what isn’t, so it makes it hard for me to figure out what to order. I do love tandoori chicken, however. Naan, though, is an Indian food I just love. Naan bread is a flat bread, similar to pita bread. It is usually cooked in a tandoor oven.
My grocery store now sells naan and I’ve been buying lots of it. I really love it for making pizzas. The bread is just thick enough that it works quite well (I find tortillas and pitas to just not give me the consistency I want). I like the whole wheat variety. My son likes the white variety and eats it plain, with nothing on it. It’s great with dip or to make an open face sandwich you’re going to eat with a knife and fork. Have you tried it?
January 24, 2012
Perfecting Pru has chosen an interesting looking spaghetti dish for next week’s project. I hope you’ll join us in cooking it!
January 23, 2012
Thanks to Sassy Suppers for choosing today’s project, Coconut Ice Cream Sandwiches. I am not a huge fan of coconut, but in recent years, I’ve liked it a bit more. For this recipe, you make the dough, freeze it, slice it, bake it, fill with ice cream and freeze again. I thought the dough was kind of hard to mix up. I ended up getting in it with my hands to get it to come together. The recipe said to slice with a serrated knife, but I found a regular knife was better. I thought they were actually pretty good, given that coconut is not at the top of my list. They’re a different play on an ice cream sandwich, which is definitely fun.
January 18, 2012
Sassy Suppers picked Coconut Cream Sandwiches for next week’s project.
January 18, 2012
This recipe is from January Living. I’ve had the magazine open to this page almost since the magazine came and finally got around to making it. Nothing too complicated here really – put your potatoes and chicken in a roasting pan and drizzle some oil and lemon over the potatoes and oil over the chicken. You stuff half a lemon and some parsley into the chicken, then roast it. Meanwhile, you make an uncooked sauce of garlic, oil, parsley, lemon juice and zest and Parmesan. I did this in the food processor so it was quite simple. I served the sauce on the side and did not spread it over the food before serving.
I loved the sauce – very bright and fresh. It went well with both the chicken and potatoes. I was not wild about the way the chicken and potatoes roasted. I had about an inch of juice in the bottom of my pan so the potatoes did not get crispy very much. They were still good. I don’t find that stuffing the chicken with things adds much to the flavor of the dish. I wouldn’t bother stuffing it like that again and that might cut down on the overwhelming amount of juice in the pan. Definitely give this sauce a try!
January 16, 2012
Today’s project was Chicken with Artichokes, Capers, and Angel Hair Pasta, chosen by Megan at Megan’s Cookin’. I have to say, it sounded kind of plain, and it pretty much was. I had some grated Parmesan cheese at the ready but even that didn’t do much to help it. I also added some onion powder to the sauce thinking that might boost it a bit. It didn’t. Not a fan of this one unfortunately. What did everyone else think?