Ekho's Naan Flatbread

 

Ingredients

• 4 g instant / rapid rise yeast 
• 125 ml warm tap water
• 15 g white sugar
• 30 g milk 
• 27 g whisked egg
• 2 1/2 g salt 
• 270 g  flour 
• 30g / 2 tbsp ghee or unsalted butter 

Makes 6....I usually double 

 Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.Whisk milk and egg together and mix into yeast. Add flour and salt. Mix into a rough dough shape, no kneading necessary. Cover and raise until double. Cut into 6 pieces. Let raise again for 15 minutes or so. Roll into flat breads, very thin. cook on cast iron griddle. Set over high heat until you see wisps of smoke. I also use my electric griddle to do more than one at a time. 

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter

Hummus

 1 Can Garbanzo Beans

1/2 top baking soda

1/2 cup Tahini

1/4 cup lemon juice

1/2 tsp cumin

1-2 garlic cloves

1/2 tsp Salt

1-2 T Olive Oil or Avacado Oil 

Rinse beans in water, then add to pot with baking soda and cover with water by 2 inches. Boil for 20 minutes. Drain and rinse with cold water. Add to blender or food processor along with other ingredients. Blend until smooth. 

Deviled Egg Salad

 

Ingredients

Salad:

• 8 eggs
• 2-3 lbs russet potatoes peeled and cubed
• 1/2 red onion finely diced
• 1/3 cup green onions diced

Dressing:

• 1 ¼ cup mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoon yellow mustard
• 1/2 cup sweet pickle relish
• Salt and pepper to taste

Boil and peel eggs. Remove the yolks and set aside, chop whites. 

Boil potatoes in salted water. Remove and cool 

Combine dressing ingredients with boiled egg yolks until creamy. Stir into all salad ingredients, then chill at least 3 hours. 

Marry Me Chicken Tortellini

 1 lb chicken breast, sliced or diced into small pieces 

1/3 c sun dried tomatoes, chopped 

1 T garlic, minced

2 c chicken broth

1 c heavy cream

1 tsp red pepper flakes

1/2 tsp oregano

1/2 tsp thyme

17-20 oz cheese tortellini 

1/2-3/4 c fresh Parmesan 

Sauté chicken until brown. Salt and pepper to taste.

Move chicken to a plate, set aside.

Without washing pan, saute garlic and sun-dried tomatoes for a few minutes.

Add chicken broth and heavy cream, heat to boiling, then add spices and tortellini. Boil until tortellini is cooked, 4-7 minutes (check package for directions). Add chicken back in, then stir in Parmesan until sauce is thickened.

Taco Soup

 

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic
• 1 jalapeño, seeded and finely diced
• 1 can rotel
• 1 can diced tomatoes (14.5oz)
• 16 oz beef broth
• 1 (8 oz) can tomato sauce
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1 1/2 Tbsp ranch dressing mix
• 1 tsp salt
• 1/2 ground black pepper
• 1 cup (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can can pinto beans, drained and rinsed

Brown hamburger, drain if needed. Add diced onions, cook until soft, then add jalapeño and cook a few more minutes. 

Add the rest of the ingredients, simmer for 20-30 minutes. 

Serve with crispy tortilla strips, sour cream, and cheese.

Creamy Cajun Rice & Chicken

 4 large chicken breasts

Cajun seasoning

1 T oil

Butter

Rice: 

6 cups cooked rice

1 T Cajun seasoning

1/2 onion, finely diced

4 garlic cloves

2 T butter

Sauce: 

2 c half and half

2 T butter

1 c shredded Parmesan 

2-3 cloves garlic

1/2 T Cajun seasoning.

Note: adjust seasoning to taste, some Cajun seasonings are pretty spicy.

Split chicken breasts, pound flat, and coat in olive oil. Generously season with Cajun seasoning. Fry in melted butter until golden brown on each side, then bake in oven at 400 until juices run clear.

In same pan, deglaze if needed. Cook onions and garlic in butter until softened, then add seasoning. Stir in rice and allow to sit 10 minutes.

Sauce: Melt butter in saucepan, then cook garlic until fragrant. Add half and half and Cajun seasoning. When bubbles begin to form on the edges of the pan, add Parmesan and stir. Sauce will be sort of thin. 

Strawberry Creme Cake

 1 box strawberry cake mix

3 eggs

1 cup mashed/ puréed strawberries

1/2 cup oil

1 can sweetened condensed milk

Frosting:

8 oz cream cheese, softened

1 1/2 cups powdered sugar

3 cups whipping cream

1 T vanilla

Mix together cake mix, eggs, strawberries, and oil until well combined. Bake in 9x13 dish 23-25 min at 350. Cool completely.

When cake is completely cool, poke holes with chopstick or skewer every inch or so. Drizzle condensed milk over cake, allow it to soak in.

Frosting: 

Beat together cream cheese, vanilla, and powdered sugar until completely blended. Add a bit of cream if needed. Whisk in the whipping cream and beat on high until it is well aerated and the texture you want. Frost cake and store in fridge.