Evil Food Craving: Navajo Fry Bread

This is so easy and yummy and that is what makes it evil.  I had this in high school when we used to go to missions trips to the Navajo Nation and do a VBS week with the children there.  There was a trailer on the land where we stayed and in it older women would make food and sell it daily.  The Fry Bread was awesome especially when it was fresh out of the pan.  This bread can be a side dish.  It can also be used as a tortilla for Navajo tacos (drooling already.)  People also put powdered sugar or honey on it for a sweet snack.

Here is the recipe.  It makes 4-5 small 6 inch or so bread rounds.

1 cup flour
1/4 tsp salt
1 tsp powdered milk
1 tsp baking powder
1/2 cup water
oil for frying (I use canola but the Navajo would most likely use shortening)
extra flour for your hands

1) mix all the ingredients in a medium sized bowl.  While you are prepping put about 1 inch of oil in a skillet.  I just use my 10 inch pan but a cast iron one would be good.

2) Separate the dough into 4-5 balls.  I like doing 5 because I make the kids slightly smaller and have an extra to nibble on :).

3) flouring your hands, work the ball (not kneading it) into a flat-ish circle about the size of your hand fingers to palm.  Its kind of like a pizza dough so stretch press and turn it to get it to the size you want.  Make sure there is at least 1 small hole in the center somewhere (about an inch or so) this helps it not puff up and the oil gets to the top side.

4) Check your oil and see if its hot enough.  I don't use a thermometer I just see if it sizzles when I drop a little bit of dough in.  Place your dough in carefully and let it cook for about a minute on each side until it is a nice golden color.

5) Place on a paper towel and sprinkle with some salt.  These are best when you eat them right away but are still good it they are made ahead and served with the meal.

Chicken Tortilla Soup

I subscribe to Weelicious and get her emails daily.  Her recipe for Chicken Tortilla Soup came up and it sounded fairly easy and tasty.

Picture from Weelicious.com

I followed the recipe with a few modifications.  I used 2 garlic cloves, 1.5 tsp of cumin, 1 tsp chili powder, and instead of corn I used a package of frozen "southwest" veggies (corn, broccoli, bell peppers etc), I added 2 tbsp of quinoa, and a can of roasted garlic tomatoes.  Having no chips on hand, I fried up some corn tortilla strips to use.  To finish it off I added avocado slices and some cheddar/jack shredded cheese.  It was all really good.  Everyone liked it (10 month old and Toddler included.)

  I would say that this is really satisfying and simple to make, its also easily adjustable to your likes and needs.  I will definitely make this again.

Raisin Pudding Breakfast Porridge (Made with Quinoa)

From Quinoa 365 by Green & Hemming

2 1/2 c. 2 % milk (I used lowfat)
1 c. quinoa
1/4 c. raisins
2 tbs[ maple syryp or honey (I used honey and maybe a little more than 2 tbsp)
1/4 tsp cinnamon
2 large eggs
1/2 tsp vanilla extract
1 Tbsp butter

Combine milk quinoa, cinnamon, raisins and honey or syrup in a medium sauce pan.  Cover, bring to a boil, let simmer stirring occasionally for 5 min.

Beat eggs and vanilla.  When quinoa has cooked temper the eggs.  Put 1 tsp quinoa in the eggs and whisk.  Repeat 7 times.

Mix in the eggs with the rest of the quinoa in the pan and stir.  Cook on low for about 5 more minutes until thickened then add the butter and serve.

CHICKEN COUSCOUS WITH RAISINS

 1 c. couscous

1 chicken breast (1 big or 2 small)
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 c. raisins
1 tbsp. canola oil
1 onion, finely chopped
4 garlic cloves, finely chopped (4 medium or 3 large)
2 c. low sodium chicken broth
Optional: 2 tbsp. slivered almonds

1.) Put the chicken breast in a medium pot with the broth and cook until its done (soft and easily shreaded).  If you want, put 2 breasts in and save one for another meal during the week.

2.) After chicken is done, remove from pot and remove broth and save in a cup or container. Put in oil and onion cook until translucent.  Add garlic, cook another minute or two.  Add in the broth back in.  Add the spices back in.  Check for saltiness and add some if needed.  Cut the chicken into small bits, because it is so tender it will cut and shred really easily.  Add chicken to the pot.  Bring to a low boil and simmer for 10 minutes.

3.) While that is happening, microwave a cup of water to boiling hot (about 1 min 30 sec is fine).  Add this to a good sized bowl with the couscous and raisins and cover for 5 minutes.

4.) Uncover the couscous and fluff with a fork, put on a large plate or serving dish.  Scoop chicken and onions onto the couscous in the center (I like to make a hole in the middle of the couscous for the stuff to sit in).  Pour the broth over the whole thing and let the couscous absorb the flavor for a few minutes before serving.

OPTIONAL sprinkle chopped almonds on top.

Serves 4 if you have a side dish with it.  For us it feeds 1 hungry husband, me,  and one 2.5 year old who eats a lot.

Albondiga Soup

I should say "Rosa's Albondiga Soup," but I have modified the recipe from the original. Also, it tastes better than it looks and is more hearty like a stew as opposed to a soup like chicken noodle.

Albondiga Soup
Serves about 8, but if you had a side dish with it or a salad before it would defintely serve more probably 10-12 with one bowl each. I usually get 2 full dinners out of it and at least one lunch for me and my husband and toddler.  (He has at least 2 big bowls for dinner.)

1-2 lbs ground beef (more if you like a lot of meatballs but less is fine if its all you got.)
2 bunches green onion
4 medium zucchini (Italian zucchini)
2 bunches of cilantro
2-3 Anaheim chilies (sometimes listed as green chilis in the store, I use 2 medium ones)
2 small cans of tomato sauce
2-3 tsp chicken bullion powder (cubes could work too)
1 cup rice (it doesn't sound like a lot but it thickens the soup a lot more than you would think. )
4-6 cups water
Canola oil
dried oregano, dried onion, salt, pepper, garlic powder (okay here is the area I've never measured but I'll give my estimates. 2 tsp oregano . 2 tbsp onion, 1-2 tsp garlic, 1/2 tsp pepper, 1 tsp salt.

1. In a bowl mix beef and all the spices.  If you use a lean beef add some bread crumbs to hold them together. Make 1-2 inch balls. Saute in stock pot until browned on the outside. 2 lbs will make 25-30 balls depending on size so you will have to brown in 2 batches.

2. While sauteing, roast chilies on open burner/flame until blackened.  They will pop a little but its fine just turn them occasionally.  Let cool on a plate.

3. chop zucchini, green onions.  If chilies are cool, run under water and peel them.  Cut out seeds then chop.

4. Take meatballs out of pot. Put in veggies with a few tbsp of oil and saute.
5. Add tomato sauce, bullion and water.  Bring to a boil.
6. Add meatballs back in with 1 c. of rice.
7. Cover pot and simmer on low.
8. Cook at least 30 minutes (but I have left the pot there on low a lot longer and its fine. A good measure is to check if the rice looks done or not.  If you use brown rice you will definitely need longer cooking time.)
9. The last 10 minutes add chopped cilantro.

*Modifications: Add whatever you want to the meatballs, but try to keep it in the Mexican/Spanish family of spices.  I added some Worcestershire sauce and it was good.   If you are into more heat add more chilies or experiment with more flavors in the tomato sauce.  If you are really not into heat, use only 1 chili pepper.  To stretch the soup further you can always add an extra can of chicken or beef broth.  This would probably freeze well but I may leave out the rice and cilantro and then add them in to cook when the soup is thawed.  I've never frozen it myself though.

Freezable "Get Ready for Baby" Recipes.

With Baby #2 on the way and a toddler at my heels, I realize that the second time around will be more hectic and offer much less rest than I had having my daughter. Though I know my husband will be there, my mother and mother in law will be around to help, and I have a better perspective on what having a baby will entail, I still want to be as prepared as possible.

Now, organization is not my strong suit. so don't go expecting some marvelous house re-do before the baby arrives. Instead I plan on gathering and making ahead several freezable meals that we will all like and not have to think about when we have no time to even boil water.


Recipe #1 A tried and true stand by.


"Pizza Pasta"


(actually called Italian Penne Bake from Better Homes and Gardens Hometown Potluck Favorites p. 109)

Prep: 25 minutes
Bake: 30 minutes at 350 degrees

Ingredients:

Nonstick cooking spray
1lb dried penne pasta
1 package sliced white or brown mushrooms
1 C. thinly sliced onion
2 medium bell peppers (I like one green one and one red)
6 oz. sliced pepperoni or Canadian bacon
1 tbsp minced garlic
1 tbsp olive oil
1 jar pasta sauce
1-2 cups Italian blend cheese (mozzarella works fine too)

1) Boil water for pasta (cook pasta a little extra al dente)
2) In a large skillet saute mushrooms, onion, sweet peppers, meat, and garlic until veggies are tender.
3) add Pasta, sauce, veggie mix together and toss. Put in a 3 qt. baking that has been sprayed with cooking spray. (or if you want to freeze this put it in a freezable container let it cool, cover and freeze)
4) Bake covered in oven fro 25 min. uncover sprinkle with cheese bake until melted, about 5 minutes.

Recipe #2: I've never tried and might have to tweak a little but I saw it on the Rachel Ray Show and they mentioned it freezes well. Anything highlighted I might leave out for time/ingredient availability sake. UPDATE: I never actually made this so I don't know how it would turn out.

Chicken Divan and Egg Noodle Bake

Ingredients

• For the cream of mushroom sauce:
• 1 tablespoon EVOO – Extra Virgin Olive Oil, 1 turn of the pan
• 2 tablespoons butter, plus additional to coat dish
• 12 button mushrooms, brushed off with a damp towel and chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup whole milk or cream
• 1/8 teaspoon nutmeg, freshly grated or ground
• Salt and pepper
• Casserole
• 1 pound broccoli florets
• 1 pound extra wide egg noodles
• 2 tablespoons EVOO – Extra Virgin Olive Oil, 2 turns of the pan
• 1 shallot, thinly sliced
• 1 pound chicken tenders/breast, diced
• 1 tablespoon fresh thyme, about 4 sprigs, finely chopped (use dried)
  
• 1/3 cup dry white wine, eyeball it or chicken stock
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded (whatever cheese I have)
  
• 3 tablespoons chives, 12 to 15 blades, chopped (Probably will forget to buy these)
  

Preparation

Bring a large pot of water to a boil for the broccoli and egg noodles. Preheat a broiler.

To make the mushroom sauce, heat a medium-size sauce pot over medium heat. Add EVOO and the butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring up to a bubble, then stir in the whole milk or cream. Reduce the heat to low and gently simmer. Season sauce with nutmeg, salt and pepper.

Cook broccoli florets in salted boiling water for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.

To prepare the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots. Cook for 1 minute and add the chicken to the skillet. Cook until lightly browned all over and firm, 6-7 minutes. Season with the thyme, salt and pepper. Deglaze the pan with the wine or stock, reduce the heat to medium-low and let the liquid cook off.

To assemble, lightly coat a casserole dish with butter then transfer the cream-of-mushroom noodles to the dish and top with the chicken, then the cooked broccoli and finally the shredded cheese. Place under the broiler until cheese is melted and bubbly, and golden brown at the edges. Garnish with chives and serve.

Recipe #3 Chicken Gumbo 
From Favorite Brand Name 4 Ingredient Cookbook

3 tbsp veg. oil
1 lb chicken breast
1 lb smoked sausage
1 bag frozen veggies with brocoli, corn and red peppers in it (several brands have this mix)
1 can stewed tomatoes
2-3 cups water

*Options: add less sausage if you want the recipe calls for 1/2 I use the whole thing.  Add double the veggies and more tomatoes to make it stretch.

1.) cook sausage in a stock pot remove when browned.  Cook chicken (cut into chunks) in same pot until cooked thoroughly.
2.) Dump everything in the pot and let it boil.  Turn down to a simmer until you are ready to eat or freeze in storage bags. (1 gallon size bag filled with enough for 4-5 full bowls will feed me and my husband and toddler. I can get 2 meals out of this usually)

I may have more or better ideas to freeze coming up.  These few things along with basic "easy" stuff that my husband can make (or go pick up) should get us through the recovery phase.