There are few things my hubby does not like to eat. Even if he doesn’t he will happily eat anything put in front pf him. He is great like that. One of the foods, he really doesn’t like though , is cilantro. I do like it, but still do not use it at all on a regular basis. So when I knew he was not going to be coming home for dinner, I planned this bad boy. This one had a little too much cilantro. I liked it a lot. The kiddos found the cilantro to be bit over powering. It did have a whole bunch in there. But still, it was a fun dinner for the kids and me, and we enjoyed our Indian feast sans daddy.
Recipe slightly adapted from Food Network
3 pieces naan bread
1 red onion, halved and thinly sliced
1 pound baby red-skinned potatoes, halved or quartered if large
1 small bunch cilantro, leaves and tender stems separated, chopped, only use 1/2 amount of leaves
8 skinless, boneless chicken thighs
1 tablespoon garam masala
3/4 tsp.Kosher salt
3/4 tsp. ground pepper
2 tablespoons unsalted butter, cut into pieces
1 cinnamon stick
1 15 -ounce can tomato sauce
1/2 cup half-and-half
1/2 Tbsp. Kosher salt
- Cut naan in half. Crumble one piece in bottom of large slow cooker. Top with onion, potatoes, and cut up cilantro stems.
- Top with chicken garam masala, salt, pepper, cut up butter, cinnamon stick and tomato sauce. Cook on low heat for 6 hours.
- Remove cinnamon stick. Stir in half-and-half, and second amount of kosher salt, gently breaking up chicken as you stir. Let sit with slow cooker turned off for 10 minutes.
- Stir in cilantro leaves right before serving. The recipe called for a full bunch, which I used. I would take it down to half next time.
- Serve with remaining Naan.
- Eat and enjoy!
When having breakfast (okay, I don’t like eating breakfast), when having breakfast foods, for lunch or dinner, I enjoy a good pancake. What I do not enjoy is standing at the stove cooking for everybody, and then having my family eat while I am still at the stove, and then eating all by my lonesome, that is if there are any pancakes left. They are pancake people too. Enter the oven baked Dutch pancake. I will admit it almost seems like eating a cake smothered in maple syrup, with oodles of yummies like apples and cranberries and nuts. Cake-ish, with syrup, for lunch. Sign me up!
Recipe from Goose Berry Patch Big Book of Country Baking
- 1/4 cup butter
- 1 granny smith apple
- 1/2 cup chopped walnuts
- 4 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 1/8 tsp. salt
- 1/2 cup. dried cranberries
- 3 Tbsp. brown sugar
- Place butter in deep pie dish. Place in oven to melt, while pre heating to 425 degrees.
- Peel and slice apples. When butter is melted remove from oven and layer apples on bottom of dish. Top with walnuts. Return to oven for 5 minutes.
- While apples are baking, use hand mixer to combine eggs, milk, flour, sugar, vanilla, cinnamon and salt. Stir in cranberries. Pour over apples. Sprinkle with brown sugar. Return to oven and bake for 25 minutes.
- Serve hot out of the oven topped with syrup.
- Eat and enjoy!
I have many, many kitchen appliances. I love having a wealth of options when it comes to cooking. I seem to go through fazes where I will use one in abundance. The popcorn machine, is one that gets used a lot. Possibly too much. We go through one every couple of years, before it burns out and we must purchase another one. This however, is not a popcorn post. This is all about soup. Soup for our cold and rainy summer. My crock pot is getting all the love this season. I am not only loving the warm and hearty meals that are being made, but also, the low prep work. More time for me to read, or hang out with my lovely kids. A delicious supper is still waiting for us at dinner time.
Recipe found at Plain Chicken
- 1 (20oz) package frozen meatballs
- 1 (24 to 26oz) jar of spaghetti sauce
- 4 cups beef broth
- 3 cups water
- 1 tsp dried basil
- 1/4 cup grated parmesan cheese
- 8 oz angel hair pasta, broken into 1-1/2 inch pieces
1. Place first 5 ingredients in crock pot and turn heat to low. Cook for 6-8 hours. ( I only cooked mine for about 5. My crock pot seems to be very hot and usually over cooks food when I use recipe times.
2. Add pasta. Turn heat to high and cook for 20 minutes.
3. Top with parmesan cheese. Eat and enjoy!
Ah, bread. One of my favourite things to eat. I totally realize that pumpkin is usually reserved for those lovely cool, fall nights. Not in this house! Especially when my Secret Recipe Club assignment came in, and I started looking. Many great recipes can be found at My Whole Food Family . I really went back and forth this month trying to decide what to make. The crummy weather sealed my decision to make this lovely fall bread . A few of my other options, looked absolutely delicious too. I wavered between Anzac Biscuits, which would have been lovely as my blog assignment hails from Australia. Christmas Rice Salad would be a nice addition to any dinner, and although it has Christmas in the title, it would make a great side form a summer BBQ as well. My daughter voted for the Nutella Brownie Bites which will definitely be happening sometime in the future. The bread really was an excellent choice though, even hubby (who thinks there is an excess of pumpkin recipes in this house) admitted that it was really delicious. Warm from the bread machine, with a bit of butter and a side of soup made for a simple lovely cold weather dinner.
1 Tbsp. melted butter
1/2 cup mashed pumpkin
1 tsp. salt
1 Tbsp. brown sugar
1 cup wholemeal flour
2 1/2 cups white bread flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. dry milk powder
1 1/4 tsp. instant dried yeast
- Place ingredients in bread machine in order listed. Start on basic cycle.
- Eat and enjoy!