Naan Bread, Cabbage Indian Style, Yard Work, Kids & Reading

I made Naan Bread recently, using the recipe that I found HERE.   ( there is a printout version there as well. )

Note : I did not knead in any garlic, nor did I grill it, but just used my skillet, and I only used 4 cups of flour versus the 4 1/2 ( you can always add more if needed. )  

It was a very easy dough to work with and rather than having to knead for 6 minutes it was more like half of that time. I used bread flour.

This was my first time…a few were too thick, the dogs enjoyed two burnt ones, and the rest were wonderful. I kept a few here and took the remainder down the street where my son said that they were perfect and to make more soon.

I haven’t posted about using Indian spices in cooking since I wrote ages ago about using them in the summer and making Tandoori Chicken.  I’ve used them off and on since then when I roast vegetables in the oven.

Recently I was in the mood for Cabbage & Noodles or Cabbage & Potatoes ( a skillet dinner that I typically just use cabbage, onions and olive oil to prepare ) and I thought why not try that with some Indian spices as well? I used mustard seed, cumin, chili power, tumeric and garam masala in addition to the cabbage, onions and garlic. I added boiled potatoes and a few cut up cherry tomatoes and it was a great success, and nice to have something different. Having used an entire head of cabbage, about 2/3 of this went down to the kids along with the Naan bread.

Half of mine was gone before I remembered to take a quick photo :

For days on end now, the weather has been more like April or May than February. I headed out to the yard. The privet bush got a drastic trimming ( a vine with poisonous berries landed there a year or two ago). I started on the snowball bush as well. ( a wild grapevine landed there ). Thank you, birds, for dropping all of this crap on my bushes! :)

This is all done manually with a hand held trimmer. I stopped when it felt as if my hands were going to cramp up if I did not. What is here in the yard will go into two garbage cans for pickup week after week for several weeks and then I’ll tackle the snowball bush again.

Meanwhile I have started reading this book…amazing! :)  Equally amazing is that I took the photo out on the porch, where I was reading it, during a 66 degree day, in February.

Last but not least, I showed a photo of the girls ( wrestling ) in a prior post.  The family photo of all four of the youngest grands was made available online recently. The photographer does such lovely work!

Today, Friday, is to be our warmest yet….in the 70’s. I can’t recall a February like this! Over the weekend we will have a cooldown and be a bit more ‘normal’ here in southwestern PA.

You might also enjoy : Lessons From a Nesting Mama Duck   or Baking : Two Syrian Flatbread Recipes

Sharing at : Savvy Southern Style

 

Winter Fare : Chicken and Biscuits

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Eating around here is fairly plain for the most part. Brocolli is just broccoli. Sweet potatoes are just sweet potatoes with a little butter and brown sugar. The broccoli casserole and sweet potato casserole and other fancy, multi-ingredient expensive recipes are saved for the holidays and birthday gatherings.

If I make a large pot of soup or a batch of cookies, they are shared with my sons’ family. Chicken and biscuits is a meal to share, and the youngest loves it too. Of course biscuits from a can are fine as well….they don’t have to be homemade.

With all of the snow and ice storms moving across the country lately, I thought that it might be nice to post a recipe that is most certainly winter fare :)

First of all :  you can roast a chicken in the oven or cook one in the crock pot and use creamed chicken as a recipe for the leftovers another day. Should you do that, you can save some of the broth  and  cook your own gravy from the drippings . That’s a very cost effective way when you are cooking for a crowd or family dinner. 

For today’s post, I did a faster, easier variation. I used a rotisserie chicken from the grocery store. Lately, those have been cheaper to buy than an uncooked chicken and these jar-gravies are always on sale around the holidays if you don’t want to make your own.

Chopped celery, red pepper and yellow pepper added to a skillet… with a bit of extra virgin olive oil.

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When the peppers are cooked down a bit and charred somewhat, the olive oil will be just about gone and then I add chicken broth to the skillet to finish cooking on low, until the vegetables are fairly tender. I like mine about 3/4 done…I like them to have a bit of crispness left when biting into them.

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Towards the end I add a wee bit of 2 % milk ( Perhaps a 4th cup or less ) though you can use whipping or heavy cream as well.

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To the cooked, cut up chicken in a bowl, I add the jar of gravy ( or the equivalent of home made gravy…about a cup )

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Mix this into the skillet with the vegetables and cook another 5 minutes or so to let all the flavors mingle and to let the mixture thicken somewhat. You will have a creamy mixture that is somewhere between gravy and soup.

Delicious served over biscuits for a lunch or served with mashed potatoes and various side dishes for a full dinner.

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You might also enjoy : Delicious Fried Cauliflower with Cornbread & Homemade Preserves  or  Making Pasta & Other Randoms  or  Fun Finds : Old Magazines and Sears 1908 Catalog   or  A Finished Baby Quilt & Doggy Birthday

Sharing at : Savvy Southern Style