Archive for January, 2016

Chicken Broth

Chicken Broth

Serves: 4-6

Time: 3 hrs

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Taster

So it’s cold here. It’s winter and there are officially several inches of snow on the ground. Perhaps as in most families with young children that means cold season has officially arrived and we are being duly hammered with its effects. As a counter offensive, both to ward against the cold and the colds, I’ve been making real, honest to goodness chicken soup out of this lovely chicken broth. Most of the time, I have to admit, my chicken broth comes from those re-sealable boxes. I tell myself that it’s okay and way easier (it’s true, it is) just to use the boxed stuff. But then I make real chicken broth, glowing a glorious yellow, rich with fragrant herbs and gold fat floating on top and I remember why it is that real chicken broth is so much better.

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Naan

Buttermilk Naan

Serves: 12 pieces

Time: 20 mins +2 hr Rising time

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Dough Roller

It’s hard to make naan as good as what you get in a restaurant. The closest I’ve gotten to duplicating the tandoori oven to grill it on is the back of an oiled baking sheet, heated to 500 degree heat. That actually works pretty well provided you use tongs to get your bread in and out. What I like to do with the recipe below is make all of the dough, but then freeze half of it. That way I can make Indian with fresh naan bread in the middle of the week. The finished bread also freezes really well.

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Chicken Curry

Chicken Curry

Serves: 3

Time: 45min

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Onion Peeler

I actually love Indian food, although you could never tell by what I prepare at home. I think because good Indian in my mind is at least two main dishes, plus a side dish bread of some sort I tend not to make it at home. That’s too bad actually because homemade Indian food is so much better for you then what you get at a restaurant. I love eating things like Saag Paneer and Butter Chicken, but I don’t actually want to know how much cream makes them taste as good as they do. When I make it at home I can really control the richness level and calories better.

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