Category Archives: Bread

Chicken Vindaloo and Naan

Indian food is so delicious!  It’s comforting, spicy, warm and incredible.  A month or so ago, I made my first curry from scratch.  Wow!  Incredible!  You can find the recipe here: Chicken Tikka Masala.

Last time I made curry, I used regular white rice.  It was fine, but Basmati rice is the way to go!  It makes the experience of eating homemade curry seem much more authentic.  I cooked mine according to the package, and it was great!  It even smells more authentic, seriously!

I also served this with homemade naan.  Naan is an Indian flatbread, and it is so good!  I made it using the bread dough recipe found here.  This is the bread dough found in Artisan Bread in 5 Minutes a Day.  You must check this book out!  You make your bread dough, which is really simple and requires no kneading.  Then, after letting it rise on the counter for 2 hours, you put it in your fridge, where it lasts for up to 2 weeks!   You can make it into naan, pizza dough, foccacia bread, a freestyle loaf called a boule or baguettes (and those are just the options I’ve tried!).  The bread is fantastic.  To make the naan, take out a cast iron pan (mine is 10″) and heat it over medium high heat.  Take a peach sized ball of dough, and roll it out so it is thin.  When the pan is really  hot, add some oil to it.  Then, add your dough.  Cover it with a lid so it traps in the steam.  When the bottom is browned (about 3 minutes), flip it over and continue cooking for about 3 more minutes, until the other side is browned and the dough is firm and cooked through.  Brush with some melted butter, and enjoy!  It is so good!  The husband came home for leftover curry and rice, and I even whipped up a quick naan to go with our lunch (from my pre-made bread dough, of course).

Chicken Vindaloo is spicy.  But, it is spicy in a flavorful way.  I hate food that is spicy just to be spicy.  I want FLAVOR!  The recipe, which  I got from Jamie’s Food Revolution, called for 1-2 thin red chilies.  My grocery store was out of them, so I just omitted them.  The heat from the Vindaloo paste was perfect, and next time I make this recipe, I will just leave the chilies out.

Now, this recipe calls for Vindaloo paste.  You should be able to find this in the Asian aisle at your grocery store.  The brand I used was Patak’s (and this is the same one Mr. Oliver recommends).  Now, please note that this is the PASTE, not the actual sauce you can buy pre-jarred.  The recipe also calls for cilantro.  I am a cilantro hater.  There.  I said it.  If you love cilantro, you could add a small bunch, cutting up the stalks and adding them with the onions, etc, and sprinkling the leaves on top as a garnish. 

Jamie’s recipe calls for diced pork shoulder, but says you can use chicken or lamb.

Chicken Vindaloo
Recipe adapted from Jamie’s Food Revolution
Serves 4-6

2 medium onions, halved and finely sliced
4 cloves garlic, finely sliced
1-2 fresh red chilies, to your taste (I omitted these), finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
4 ripe tomatoes, chopped in big pieces (Jamie says to quarter them, next time I’ll use a rough dice)
vegetable oil
a pat of butter
1-3/4 lbs diced chicken breast
1/2 cup vindaloo or hot curry paste
sea salt and freshly ground black pepper
1/3 cup balsamic vinegar
1 Tbsp. honey
natural yogurt
1 lemon

Put a large pan on medium to high heat and add some vegetable oil and the butter.  Add the onions, garlic, chile and ginger and cook for about 10 minutes, until softened and golden.  Add the chicken and the curry paste.  Stir well to coat everything with the paste and season with salt and pepper.  Add the tomatoes, balsamic vinegar, honey and about 1-2/3 cups of water (enough to cover everything), and stir again.  Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on.  Stir regularly to make sure it’s not sticking.  Now, Jamie says to add extra water if needed, but I had to simmer with the lid off for a bit to get my curry to the proper consistency.  When the meat is cooked through, season carefully with salt and pepper.

Serve with basmati rice and some yogurt spooned on top.  Serve with lemon wedges on the side to squeeze over.

Yum!
The Hungry Teacher

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Filed under Bread, Chicken, Dinner

I Love Cornbread

Cornbread is one of my favourite foods.  I should say that I have about twenty-five favourite foods!  But, I love cornbread.  I’m not sure what it is… maybe the golden yellow colour, the crumbly, amazing texture, the feel of cornmeal, the taste of butter melted on top… it could be any one of those things!!  It’s so delicious!

This recipe comes from a parent at my school.  The grade 7’s made hot lunch for the entire school, and their cornbread was delicious!  So, I asked for the recipe.  It may just be the  oddest place I have ever acquired a recipe, but a good recipe is a good recipe!!!!

Now, before I get to the recipe, I just have to say how proud I am to be a Canadian!  The Olympics are practically in my backyard, and all day today my husband and I have been glued to the TV, cheering on our country!  We’ve watched speed skating, women’s moguls and women’s hockey!  The Opening Ceremonies last night was incredible!  I am a Canadian!!!!!!  Next week, we are going to watch women’s preliminary curling (Canada vs. Japan) and also men’s hockey preliminary (Canada vs. US!)!!!!!!!!  GO, CANADA, GO!

Cornbread
Recipe from a parent at my school
Recipe serves 8 to 10.
I doubled the recipe and made it in a 9×13 pan, and cut it into 32 pieces.

1 cup all-purpose flour
3/4 cup cornmeal
2-3 Tbsp sugar (I used 3)
2-1/2 tsp baking powder
3/4 tsp salt
1 Tbsp butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter (I used butter)

Preheat oven to 400°F. 

In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt; set aside.

Add 1 Tbsp butter to a 10-inch cast iron skillet, a 9-inch round pan or a 8×8 pan.  Place in hot oven for about 3 minutes, or until butter melts.  Remove pan from oven, swirl butter to coat the bottom and sides of pan.

Meanwhile, in a small bowl, combine eggs, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Pour batter into hot pan.  Bake for 15-2o minutes, or until a wooden toothpick inserted near center comes out clean.  If you doubled the recipe, you may need to bake the cornbread for longer.  Serve warm!  

Enjoy this delicious treat!
The Hungry Teacher

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Filed under Bread, Side Dish