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| Home Made Naan |
I made a spicy red lentil soup yesterday, and decided to try some home made naan bread. Food processor needs parts, so I couldn't make the recipe I had picked out earlier. Another recipe made 14 helpings and called for more flour than I had in the house. Found this recipe on the food network: Naan Indian Flat Bread
I made it with poppy seeds, but next time (and there will be a next time) I'll do the garlic naan. Pretty simple and the dough was not that difficult to work with. Only one rising. Also found a non-yeast recipe. I didn't have any plain yogurt, so I substituted 1/2 sour cream, 1/2 low-fat buttermilk, and that seemed to work. Tasted great. You do need a cast iron skillet and make it on top of the stove. No hot oven on a hot day.
The lentils were red ones from Whole Foods. Our supermarket only has the plain brown. No French, no red.
I served a salad and we were so full we didn't need dessert. Enough of everything left for tonight, which is my writing group night, so I have to leave the house early.
We're having soup week this week, always good for the loss of a couple pounds. Also lost two during salad week two weeks ago. I will post the soups later. The lentil one is so old it may not be on the web. Just the right amount of spice. You are basically making your own curry powder.
If you're eating on the cheap, paring that cheese, in other words, ethnic food rocks.
Berries have been on sale and we've had good fruit salads, and they are soooo good on my morning Cherrios. We try to eat whole grain cereal without much sugar. Shredded wheat is the best and I have a coupon.
In French, the dish we know as French toast is called pain perdu or "lost bread." In German, French toast is arme Ritter, or
"poor knight."
Last Wednesday, at Whole Foods, we got totally carried away and bought French bread, Italian bread and German bread. Two people. Crazy. The dinner party guests ate about two slices of the Italian, and we finally finished the loaf. In the meantime, of course, the baguette got rather stale. Last night I used some under the steak to sop of the juices. Toasted it with butter and paprika first. Quite yummy. This morning I used the rest to make French Toast.
I don't really use a recipe. One egg per person, and milk and cream with a pinch of salt and a spoonful of sugar to make it brown nicely. Whisk together. I fry it in two skillets in a mixture of canola and butter. The yin and the yang. We eat it with either REAL maple syrup or with apricot syrup from The Apricot King. Grown in the flavor zone. They have the best apricot jam, just like my Grandma used to make. Their dried apricots (I love apricot bars) are also the best. It is always wonderful to find a small business with a great product line that one can enthusiastically support. And apricot syrup is hard to find. My granddaughter loves it. Hell, we all love it. French Toast, Waffles, Pancakes. Yum!
My Dad always made French Toast for us on Sunday morning. He used Wonder-style bread, which was the only thing my folks ever ate. He liked it nice and soft and ate a few slices of bread with every meal. He claimed he couldn't eat without bread. The only exception was Chinese food which he liked with soda crackers. Go figure. I've noticed that what one usually remembers about the departed loved ones is their endearing eccentricities that outlive them. Once my Dad got carried away and made his French toast out of non-dairy creamer which was a disgusting concoction. When I visited, my parents always bought a pound of butter, as they knew I didn't eat margarine. I always told everyone "that stuff will kill you," and with the trans fats it turned out I was right.
You will never see an "all natural" label on margarine. So this is one area where WE DO NOT ECONOMIZE. Nope. Butter is a pure, natural product. Just don't eat too much.
One can also make croutons out of stale bread. Or bread crumbs. Or feed it to the Scottish Highland cattle, in the unlikely event you have a small herd in your neighborhood like we do. Love those cows.
I hope you eat breakfast, a real breakfast, with loved ones every Sunday morning. We scarfed down two strips of good quality bacon each, and I am embarrassed to report we ate all of the French toast. I can't believe we ate the whole thing.
I put French toast in two of my novels. My books always have at least one party scene, one naked swim, and a lot of craziness. And lots of food and flowers. lMaybe someday a character should make French toast with non-dairy creamer. What do you think?
Live cheaply but well,
The CheeseParer
