"The BEST ever!"
Original Recipe Yield 8 servings
Ingredients
1 1/8 cups water (70 to 80 degrees F) 3 cups all-purpose flour 3 tablespoons brown sugar 1 1/2 teaspoons active dry yeast 2 quarts water 1/2 cup baking soda coarse salt
Directions
In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
Place pretzels on greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with water. Sprinkle with salt.
Brown bread (American ingredients)
Good with soups, stews, and for breakfast with a little honey drizzled on it!
Ingredients
4 cups whole wheat flour
1 cup flour
1/3 cup rolled oats ((old fashioned oats work)
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk (I've used milk and butter in a pinch)
Directions
Preheat oven to 425 degrees.
Lightly grease 2 baking sheet (4 small loafs) or cast iron skillet (1 large loaf)
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Mark loaf with an 'X' and place on baking sheets or in cast iron skillet. Bake in preheated oven until golden brown, about 30 to 45 min (4 small loaves) longer for cast iron.
Or through it all in a bread machine it's ready in 1 hr 45 min and this is the way we do it.
Tandoori chicken sandwiches
While in school in Canterbury, I used to have a sandwich like this for lunch from a local sandwich shop.
Ingredients
4 boneless chicken breasts pounded
A French baguette
Olive oil or (I use the spray)
For the yogurt marinade:
(put chicken and ingredients in a ziploc to marinade for a couple of hours)
1 cup (container) mango light is fine yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
Mayo (you can halve this and half enough for 4 sandwiches)
1cup mint leaves
1cup cilantro
1 jalapeño (seeded)
1 onion or 4 tablespoons of dried onion
2 tsp of cider vinegar
1/2 cup of mayo ( you can go light or fat free)
Salt& pepper
Directions: Grill chicken for 5-6 minutes per side or until done. Cut up into cubes, allow to cool.
Brush your open faced sliced baguette LIGHTLY with olive oil. Grill/toast bread open face down about a min (get your mark on). Spread the mayo on and place chicken on. And enjoy!
I guess you could do some Romaine lettuce too but the mayo and chicken have a lot a flavor. And I don't remember if they used anything else on the Sammy condiment wise!
For Mayonnaise:
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.)
Neil's Chicken and Rice Diet
We make this in big batches then seal a meal them then freeze in portions.
Original Recipe Yield 4 servings
Ingredients
1 (10.75 ounce) can Campbell's® Condensed Healthy Choice Cream of Chicken Soup
1 1/3 cup water or low fat milk
3/4 cup uncooked regular long-grain white rice
1/4 tsp of basil
1/4 tsp thyme
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 tsp of celery seed or 1 celery rib
1 tbs of dried minced onion
1/2 tsp of garlic powder
1 tbs of Worchershire sauce
2 diced carrots
4 skinless, boneless chicken breasts
Directions
Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil.
Bake at 375 degrees F 45 minutes or until done.
Albondigas Soup
It's like a Mexican version of Italian wedding soup. I like to squeeze a little lemon in the soup bowl. I also add a little garlic, onion powder and cilantro to my meatballs.
Original Recipe Yield 6 servings
Ingredients
1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium
2 beef bouillon cubes
1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk
chopped fresh cilantro (optional)
Lemon
Directions
In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
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