Once upon a time, I made homemade naan bread, and it turned out terrible.
This is not that naan bread. This is awesome.
I have no idea what went wrong with the first recipe I tried, probably a year or more ago. But it did put me off trying it again for quite a while. However, when I decided to try my hand for the first time at Indian cooking with this chicken tikka masala over winter break this year, I knew that naan had to be in the cards for me again.
This recipe comes together super easily and doesn’t require any special handling. It’s not finicky at all. Just proof your yeast, add the ingredients all at once and knead in the machine for a couple minutes, let it rise, and then roll out and fry up. Very hands-off.
I tend to use half white whole wheat and half regular flour. To me, when I use all whole wheat it tends to be a bit too dense and loses a bit of that chewiness that makes naan so satisfying. But you can use all of one, or mix it up however you want.
The other important thing is that you use ghee, not just regular butter. You can buy ghee fairly easily these days (Trader Joe’s, Amazon, or a well-stocked grocery store), but if you can’t get it for whatever reason I’d recommend making a batch of your own and storing it. The water in regular butter will keep it from frying up right.
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Pretty much anyone you talk to will tell you what their non-negotiable Thanksgiving dish is. For some it’s pumpkin pie or mashed potatoes. For me it’s Stovetop stuffing (original recipe).
And for my mom it’s this sweet potato pudding.
And I have to admit, it’s pretty doggone good. None of those nasty marshmallows here. No, sir. This is creamy and warm but not too sweet—the only really sweet part is the topping, which has a great crunch to it. It’s really easy to put together and is always a crowdpleaser. No question that it’s on my list of 14 never-fail Thanksgiving recipes.READ THE POST
*womp womp* After the last couple months of travel gluttony, it’s time to get back on track, and these muffins at least have the consolation of being delicious as well as super healthy.
In the interest of full transparency, to be truly clean eating you’ll need to omit the chocolate chips from the recipe and use one of the other mix-ins instead (nuts, dried fruit, etc.). But unless you’re completely following a clean eating diet, the mini chocolate chips do really add something to the muffins so I’d recommend leaving them in. Because, duh.
I made these on a Sunday night on a whim, and brought them to work the next day. They were scarfed by my co-workers within a few hours, and got rave reviews. They’re moist, flavorful, and—best part—insanely fast and easy to make.
They’re the kind of healthy breakfast that gives you the fiber and protein you need, but still makes you feel like you’re getting a bit of a treat to start the day. That’s a win in my book. Add a couple strong espressos and you’re all set. Bring it on, Monday.READ THE POST
With the Passover and Days of Unleavened Bread coming up, I thought it would be fun to go back through and gather all of my favorite unleavened recipes into one place. It’s easy to get stuck in a rut, and I totally forgot about some of these that were favorites a mere three or four years ago!
I just found this recipe last year, thanks to my sis. I fell totally in love with it as a super easy, fast, all-purpose unleavened bread to keep on hand. It’s dense but not dry, satiating, has a hint of sweet from the brown sugar and honey, and is ready in a half hour from start to finish. It was also just as good leftover as fresh out of the oven (which is NOT always true of unleavened bread recipes). Plus, you can mix it up by hand and pat it out on the baking sheet, so very low-maintenance.
This has always been my family’s go-to recipe during the Days of Unleavened Bread. I never could understand why people would want to eat matzo, because it’s like eating cardboard. These, on the other hand, are moist and buttery and chewy and flavorful and FULL OF AWESOME. They are a little more time consuming though, but highly recommend for something like Night to Be.
I was OBSESSED with these as a kid, I would try to sneak as many as I could without my mom seeing. Problem was, they were gone so fast. Not only are these desserts perfect for any spring brunch, Mother’s Day, bridal shower, etc., they’re unleavened to boot. And basically the most delicious thing ever.READ THE POST
Oh my goodness, this has got to stop. It has been way too long. I literally made these for our Fitzco #fitzgiving back in November, but haven’t had a chance to post until now. And that’s not fair, because these are pretty darn good.
I offered to make a bread, so threw together my whole wheat olive oil rosemary bread, which is the bomb. But at the last minute I asked if we had any gluten-free folks and since they weren’t sure, I went searching for a good, easy GF biscuit or roll recipe.
As I’ve mentioned several times before, I don’t like using all sorts of weird ingredients that the average person wouldn’t recognize or be able to find. Don’t be alarmed by how many ingredients are listed in this particular recipe either, most of them are ones you already have on-hand. I did make my own gluten-free flour mix (I used an easy 1-1-1 mix of corn flour, brown rice flour, and cornstarch), but even if you want to leave that out you can just substitute more almond meal.
Because they’re made largely (or entirely) with almond meal, their texture definitely isn’t like a fluffy dinner roll. It’s a little grainier, denser. But I inhaled a few just the same (though be warned, because of the almond meal, they’re higher-calorie than you might think). The garlic is intense but awesome, and the cheddar great—I went light on the butter wash at the end. They were also still really moist and delicious several hours later when I actually reheated and served them.READ THE POST
I’ve amassed a fairly impressive arsenal of gluten-free dessert recipes over the past few years, since my friends John & Bridgette went GF. And one of the biggest things I usually look for in these recipes is that they’re naturally free of gluten, rather than using weird ingredients to try and approximate the texture and taste of wheat recipes.
That’s why I’ve developed quite an affinity for almond meal. It’s super yummy, plus it has an awesome grainy texture—not perfect for every type of recipe, but helps provide a “crumb” to certain cakes and pastries. It’s also pretty easy to work with and really forgiving. I’ve kind of been on an almond cake kick lately for myself, because the flavor is perfect for this summer-to-fall transition time we’ve been in.
Which brings us to the uber-moist flavor bomb we’re talking about today…
This recipe is from Cookie + Kate, and as soon as she posted it, I was dying to give it a try. The almond cake is the star, and is taken up a level by the combination of orange zest and cinnamon in the batter, and the maple syrup makes it super moist. It’s also literally the easiest batter to throw together. Then the slightly-sticky cake is stopped with a roasted fruit compote, which provides additional juice dripping down into the cake. I went with pears and raspberries, which in hindsight was way too much juice to deal with. But you can use whatever strikes your fancy. This is awesome as leftovers, particularly for breakfast.
Don’t judge.READ THE POST
It’s really only been three weeks, but it feels like it’s been a year since I posted! It’s not that I don’t have anything TO post…on the contrary, I have quite the backlog. But crazy workload plus travel has kept me away.
I’m easing back in with this no-fuss strawberry jam recipe. Why jam, you ask?
Well, I just got back from spending a week and a half in the Scottish highlands and a number of the islands, plus a day in Edinburgh, which meant tons of pub food, breakfast fry-ups, and sticky toffee pudding. But one of my absolute favorite things when traveling in the U.K. is a plain scone with butter and strawberry jam. Their scones have an unreal crumb…my mission in life is to somehow recreate it. And it’s perfect with just some simple butter and jam. Boy, I ate a ton of these!
This jam isn’t quite the same (for that, you can use my super easy balsamic strawberry jam recipe, also no pectin). But it’s got the interesting addition of chia seeds for texture and thickening, it’s a little less sweet (I barely put any sweetener in), and it’s super easy. You can get it started and then focus on making dinner or baking something, just stopping to give the jam a quick stir every so often.READ THE POST
You just can’t go wrong with a well-grilled marinated chicken breast. It is endlessly versatile—eat it fresh off the grill, re-heat with some veggies, throw it in a stir fry, make chicken salad.
This marinade is one of perfect simplicity…the balsamic vinegar helps slightly break down the meat, allowing the spices and garlic to really soak in, and the honey to make it super moist. But none of it overwhelms.
These suckers are so juicy and flavorful, but can go with just about anything!READ THE POST
Yeah, I went on something of a muffin-baking bender a couple months back. In a couple of weeks I made these double chocolate banana muffins and these healthy apple muffins with cinnamon-sugar topping, and somehow these guys fell off the radar.
Yeah, you’ll notice that there are two whole wheat, apple-y, cinnamon-y muffin recipes.
I made the first recipe for work, the one with the crunchy topping. It got rave reviews, but the pictures I took were terrible so I knew I’d need to make it again to get better shots.
So I pulled the ingredients together, started stirring everything together, and was like, “Wow, I must have been really out it when I made this the first time, because I don’t remember some of these steps!”. Then I got the batter together and started to spoon it into the muffin tins, and was worried about how much more liquidy it was than the last time I made it.
Some of you can see where this is going…
Yeah, not the same recipe.
So this is the second recipe, the one I made on accident. I loved the streusel topping, and the muffins were SO moist. Definitely recommend this one!READ THE POST
That looks totally decadent, right???
They kind of are—and they’re also super healthy. They get their moistness from banana, coconut oil, and honey, and a deeeeeep chocolate flavor from both Dutch-process cocoa powder as well as dark chocolate chips.
They came together super fast and baked up like a dream. And, they can be made gluten-free so easily without any weird fake mixes or flours.
And just look how prettttttty they are! The almond meal makes them a little heartier than your average muffin, and since they don’t have refined sugar they’re less likely to make your blood sugar spike then dip. I call that a breakfast win!READ THE POST
My takeaway from this recipe? Sure ain’t pretty, and fairly sure mine didn’t “caramelize”, but it sure was delicious!
The pictures of this recipe from Skinny Ms. (see link at the bottom) look beautiful, so not sure what I did wrong to keep it from caramelizing. However, the flavors are so great that it was a keeper recipe anyway. It’s sweet and salty and layered, with a little kick from the cayenne. (Well, “little” depending on how much you put in…I’m a baby.)
It also is super fast and easy. The only down side is that cleaning my crockpot was insanely difficult afterward—I have a really old crockpot and it doesn’t have a removable piece. I’ve never used liners but might have to see if they make one for mine, because cleaning that was ridiculous. READ THE POST
Most years I try to make it home for Passover and the first Day of Unleavened Bread. It’s nice to spend the time with my parents and sister, bro-in-law, and their squidlets.
The trip started with a pre-3:30am (Eastern) wake-up to catch a 5:35am flight, stop over in Dallas for a bit, then descend into Wichita. Needless to say, I was really dragging all weekend…
My sister tried out a new unleavened bread recipe when we went to their house for Passover Thursday night, and we loved it so much that I made it again the next day (and again when I got back to Atlanta). I had the cutest little helper that there ever was…
I love this unleavened bread. It’s dense but not dry, hearty and satiating (due to the whole wheat flour and butter), and has a hint of sweet from the brown sugar and honey. It was also just as good leftover as fresh out of the oven.
Even better—you can mix it up by hand, pat out on the baking sheet, and it’s ready in half an hour, from start to finish!READ THE POST
These biscuits are SO easy and SO good!
It’s no secret that I adore biscuits. They’re buttery and flaky and warm, you can put jam and honey on them, and they feel so good in my belly! But there are two things about biscuits that I don’t love. I really hate having to cut cold butter into flour—it may be irrational, but I really hate it. And while biscuits are amazing straight out of the oven, they’re usually dense, dry balls of bread that get stuck in your windpipe and try to choke them to death when you eat them as leftovers.
But no more! For Thanksgiving this year I needed to make another kind of bread for our hungry horde. We already had rolls, so I thought some kind of biscuit. The problem is that making regular biscuits for a big group is time consuming, and if they have to sit around for a while they’ll start to get dry and stale. Enter these amazing, easy drop biscuits…
These use melted butter, and stirring everything together takes a couple minutes tops. You get this shaggy dough that you can use a spoon or ice cream scoop to plop directly into the pan, so no cleanup from having to roll out and cut the biscuits.
And the taste and texture! Not only are they amazing right out of the oven, but we re-heated them for dinner that night and scarfed the last couple the next morning, and they still were light and fluffy as leftovers. So basically perfect. They’re definitely on my list of best Thanksgiving recipes! READ THE POST
I found a way to make something awesome EVEN BETTER.
I raved about the peanut butter, honey, & sea salt ice cream I made a few weeks ago. It is seriously the best. So naturally, peanut butter & jelly was the logical next step. Take sweet, peanut butter-y creamy goodness and cut strips of tangy strawberry jam through it, and you have the world’s best lunch update.READ THE POST
Summer in Georgia. Crazy humidity. The smell of rain on concrete. Fireflies. And bare legs sticking to your leather couch.
In other words, folks, it’s been hot & humid up until the cool spell we had this week.
The last thing I’ve wanted to do lately is turn on my oven, so to get my sweet fix I’ve had to turn to cool treats. I’ve never made anything but frozen yogurt in my frozen yogurt maker, but didn’t see any reason this wouldn’t work. And the peanut butter + honey + sea salt flavor combo is one I seriously can’t resist.
This ice cream is amazing! The texture is super creamy, with the mild sweet honey and peanut butter blending perfectly, with just the hint of sea salt to cut it. I sat on my hot couch on a Saturday night in my pajamas and ate a giant bowl, then contemplated eating the rest…then reminded myself that then I would have eaten an entire can of coconut milk in one sitting. So I resisted, but it was touch-and-go there for a while!READ THE POST