Homemade Naan

Second to Naan
The other night we ordered Indian food from our favorite takeout spot. We order the same things every time because we’re boring. And, we eat there often enough to know what our favorites are. Tikka masala, lamb biryani, tandoori, multiple orders of samosas (I like them for breakfast.), and absolutely without fail, way too much naan to go with it all.

Just like the basket of bread on the table at your favorite restaurant, it is impossible to just eat a little bit of naan. When it’s still piping hot I’ll eat it plain by the handful. When it cools off a bit, there is no better way to soak up every last drop of saucy goodness than by swiping your plate with the naan.

I had never made my own naan—mainly because I never thought I would be able to get it right without using a tandoor. And, frankly, it was just easier to order it. However, on those nights when I throw together a quick chicken curry at home, it would be nice to have some fresh naan that didn’t come from a package at the store.

So it will come as no surprise that I was very happy to find this recipe for making naan in a cast-iron skillet. It’s simple and the bulk of my everyday pans are cast iron. Yay me. The good news? Naan can also make a great flatbread sandwich which is good because I plan to make these again this weekend…curry or no curry.

Homemade Naan Recipe
Adapted from Rasa Malaysia
Yields 8 pieces

This recipe for homemade naan turns out delicious, soft, puffy, airy, bread with beautiful golden brown spots on the surface. They taste just like the best Indian buffet restaurants! Read more…

Cheddar Beer Rolls

Let the Good Times Roll
I am not a huge beer drinker. I really have to be in the mood for a beer. And even then, I have very specific beer tastes. It’s either a lighter beer like a Corona when it’s hot or I am on a beach. Or, usually, when it’s cold outside at the tailgate, it’s a Guinness or other type of stout. Nothing in between.

I do, however, cook with beer…a lot.

I have a number of recipes that involve beer from Beef Short Ribs Braised in Dark Beer with Bacon and Red Onion to Spicy Beer Marinated Flank Steak but one of my favorite ways to cook using beer is to make bread.

Sure you could do a straight-up beer bread like my Classic Beer Bread recipe which is a great addition to any fall chili or soup dinner. But, if you are looking for something with a twist give this Cheddar Beer Rolls recipe a shot. They are great on the table as dinner rolls. But, they work equally well when made into hamburger buns for a little something unexpected to up your tailgating game…and if you really want to get crazy, add some diced jalapeños.

Cheddar Beer Rolls Recipe
Adapted from NY Times Cooking
Yields 12 dinner-sized rolls or 6 hamburger buns

The addition of beer makes these Cheddar Beer Rolls recipe especially light and fluffy. And, you can also make delicious burger buns. Read more…

Tri-Colored Orzo Salad Revisited

Amy is on vacation this week, so we are pulling up this favorite recipe from our archive. This Tri-Colored Orzo Salad is something we make at least twice a month during hot weather. And, is the perfect accompaniment for grilled food.

This is a favorite salad that Amy says she makes whenever she has a BBQ or just needs an easy, tasty, goes-with-anything side dish. This recipe is adapted from Giada De Laurentiis. Every time she makes it people ask for the recipe.

The key is to use good quality olive oil. Try this tonight with anything grilled and any leftovers are great as a light lunch the next day!

Tri-Colored Orzo Salad
Recipe adapted from Giada De Laurentis and Foodnetwork.com
Yields 4 to 6 servings
Read more…

Arroz Con Leche (Mexican Rice Pudding)

Pudding it out there
You don’t see a lot of pudding anymore. True, there are the pudding cups calling your name from the dairy aisle. But, actual pudding is not to be found. Growing up it was everywhere. If you were one of the cool kids who got the Jello Pudding cup in your lunch, it was a very good day. Then there was the pudding pop in the frozen section. Jello was trying to take over the world in the 80s…

My grandmother was a big fan of tapioca pudding. It’s one of my absolute favorites as well. If we were lucky, she would make some when we visited her house. She had these cool, stemmed glass cups that she used specifically for the pudding. I still have them—only now I’ve upped the game a bit.

I think it’s because of my love for tapioca that I fell head-over-heels for the Mexican version, Arroz con Leche. Truth be told, they are not exactly the same. Tapioca tends to be a bit thicker and has more of a custard consistency.

It’s the cinnamon in the Arroz that does it for me. And sometimes I add a little lime zest for some zing if I’m feeling sassy. Many traditional recipes add raisins to the pudding. Personally I am not a fan. The soft rice with the raisins is a textural problem for me. Plus, my kids hate raisins.

You can top the pudding with lots of fun stuff from pineapple to mango and some grated coconut. As the days get hotter, this simple chilled dessert option can be a nice change from the usual ice cream. And, it a fantastic ending to you taco Tuesday!

Arroz Con Leche Recipe
Yields 4 servings
Adapted from Lil Luna

This pudding is delicious as directed in the recipe, and also takes well to the addition of toppings. Some suggested toppings are grated coconut, diced fruit (such as fresh mango, banana, and pineapple), toasted slivered almonds or chopped walnuts, and brown sugar for extra sweetness. Read more…