Thursday, January 20, 2022

Make It At Home: Garlic Naan Bread - Easy Recipe!

If you love to make homemade Indian food at home but don't make your own naan bread then I'm sure you already know this fact: Grocery store naan is expensive! But did you know that it's very easy to make homemade naan that is so much more delicious than store bought? Plus, it doesn't include any preservatives or additives that some commercial brands contain. We make this recipe all the time and it is a crowd pleaser through and through. PS - if you're not a garlic fan, feel free to skip adding it to the dough, but I think that's what makes this recipe the best!

Ingredients
For Dough:
1 teaspoon active dry yeast (rapid rise or regular)
1/2 cup of very warm water about 105 degrees F (hot but not boiling hot)
1 Tablespoon granulated white sugar
2 Tablespoons butter or ghee
2 cloves of garlic, put through a garlic press or crushed/minced  
1/2 egg, well beaten
2 Tablespoons milk
1 3/4 cups all purpose flour (plus more for surface)

For Garlic Butter:
2 1/2 Tablespoons butter or ghee
2 cloves of garlic, put through a garlic press or crushed/minced  

For Garnish:
Fresh cilantro leaves (optional)

Directions:
In a medium sized bowl add warm water, yeast, and sugar. Set aside for five minutes to allow the yeast to activate. 


Then add:
1/2 of a beaten egg
1/2 teaspoon salt
2 Tablespoons melted butter
2 cloves of garlic, crushed/minced

Mix thoroughly with a wire whisk.


Next add:
1 3/4 cups all purpose flour to the liquid mixture.
Mix with spatula until all ingredients are combined and a soft dough is formed. Dough should be soft and pliable but not overly sticky. If it is too sticky (when you touch it and it sticks to your finger like glue) add a bit more flour - try adding one additional Tablespoon of flour and mix well. Add more if needed but be careful to not add too much because you want to keep the dough soft.


Cover bowl with plastic wrap and allow to rise in a warm spot for about an hour. I like to turn my empty oven on for just two minutes and then turn it off, and then let the dough rise in the very slightly warm oven while it is turned off.

Once dough has risen, remove the dough from bowl and turn onto a lightly flowered surface. 

Divide the dough into 6 equally sized pieces. I use a large butcher knife to cut my ball of dough in half equally. Then I cut each half into three equally sized pieces, so there are six total. The knife makes it easy to create the equally sized portions. Gently shape each piece of dough into a ball shape. Place balls on lightly floured cookie sheet. Cover dough balls with a linen towel and allow to rise for another 45 minutes. 

While the dough is rising prepare the garlic butter. (below)


To prepare the garlic butter:
In a small microwave-safe bowl add:
2 cloves of garlic, crushed
2 1/2 Tablespoons butter
Cook garlic with butter in the microwave for 20 to 30 seconds to melt butter. Allow to sit in microwave until after you are finished making the bread.


Once dough balls have risen/expanded in size, use a floured rolling pin and roll each ball once or twice to create an elongated oval shape. Do not roll too thin. Try to keep the thickness less than 1/4 of an inch, closer to 1/8".  


Heat skillet or pancake pan (what I use) on medium heat and carefully place breads on pan, one or two at a time depending on the space you have. Breads will cook quickly, usually in under one minute for the first side. It is ready to flip when the bread starts to brown and then char a bit. Use tongs or a spatula to flip to other side and allow to cook other side until bread starts to char. (Note: If the flour on the pan or the charring starts to create a bit of smoke be sure to use your stove's vent fan.) Remove bread from pan and place on a large plate, repeating the process until all breads are cooked. 


Once all breads are "baked" and on a plate, reheat the garlic butter by warming it for 10-15 seconds in the microwave, being careful not to overheat it.

Use a pastry brush to brush the top of each naan with garlic butter. Sprinkle with fresh cilantro if desired. Cover dish with aluminum foil until ready to serve.


Serve with your favorite curry, like our Butter Chicken shown above. That's all there is to it! Enjoy!









Article copyright ©Laura Beth Love 2022 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area. 

Friday, January 14, 2022

DIY Decoupaged Seashells | Fancy Mermaid Shells DIY Tutorial

If you're a beachcomber like I am and have lots of seashells at home, this is a fun and creative way to do something special with them. Decoupaged shells have been popular for a while now and I was determined to try out the craft for myself! 

You only need a few basic supplies and in a little bit of time you will have lovely, fancy decoupaged shells suitable to give as gifts to your very favorite mermaid! 

I've had these shells in my workshop for what seems like forever! I had planned on building them into a stained glass lamp but... you know how that goes when you get busy with other things. Mine are scallop shells but you can use oyster shells or large clam shells too. 
 

I created a video tutorial for how I made mine, so be sure to check it out! 

Below are the basic supplies you will need, which I explain in more detail in the video. 

  

Thanks for watching and I hope you are having a great start to your New Year! And don't forget to head on over to my YouTube channel and see what else is new! 


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Article copyright ©Laura Beth Love 2021 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area

Thursday, January 13, 2022

Make It At Home: Roots Bowls Copycat Recipe


When my daughter arrived home from college for Christmas break she raved to us about her new favorite food that she had found while at college - Roots Bowls. 

Famous from the Roots restaurant chain, these filling bowls are full of fresh, healthy ingredients and an amazing mix of bright flavors. Unfortunately there are no Roots restaurants anywhere near our home, but she was determined that we recreate her favorite Roots bowl at home...and we did!

Although it may seem that there are a lot of different ingredients needed to create this bowl, you probably already have many of them at home, and everything actually comes together pretty quickly. Plus, if you make a lot, you get a few meals out of them. I encourage you to try out this recipe, you won't be disappointed! Here are the directions...

You will need:
Fresh kale
Boneless, skinless chicken breasts (about 2 1/2 cups raw)
Brown rice
2 fresh avocados
16oz bag frozen corn
15oz can black beans, drained and rinsed
Olive oil
Red onion, chopped
White vinegar
Pita chips
Feta cheese, crumbled
Lime juice
Chipotle Tabasco sauce
Cilantro lime dressing or marinade
Spices: coriander powder, oregano, paprika, garlic powder, chili powder, cumin seeds, salt, pepper

Wash and chop 3-4 cups of fresh kale and place into a bowl. I chop mine so the pieces are on the smaller side. Drizzle the kale with 1 to 2 tablespoons of olive oil and massage the oil into the kale. Set aside.

Prepare 1.5 cups of  uncooked dry brown rice  according to package directions and then set aside. This should make 3 cups of cooked rice.

Pit, peel, and dice two fresh avocados, transfer into a bowl and set aside.

Prepare corn by charring in oven:
Pour a 16 ounce bag of frozen corn onto a large baking sheet with a lip. Drizzle the corn with a little bit of olive oil (about one tablespoon,) then sprinkle with a little salt and pepper, and toss to coat. Spread the corn on the baking sheet in an even layer and broil for a just a few minutes to lightly roast the corn. It should look just slightly brown in just a few areas. Remove from oven, allow to cool for a few minutes, and then transfer the corn into a bowl.

Open a can of black beans, rinse, drain, and put into a bowl. 

Dice a small red onion, transfer to a bowl and then add about four tablespoons of vinegar. Put on a lid and shake to coat. Set aside. (good to do this a few hours before for the best effect.)


To prepare the chicken:
Prepare the spice rub by mixing these spices together in a small bowl (note: we use Indian spices but standard spices can work as well) These measurements are appropriate, you can use a bit more or less according to your tastes. We like it a bit on the spicy side:
1 T Coriander powder
1/2 T spicy chili powder
1 T Oregano
1 T Garlic powder
1 T Paprika
1T Cumin seeds
Dash each of salt & pepper

Cut 3 halves (about 2.5 cups uncooked) of boneless, skinless chicken breasts into 1" to 1.5" pieces and place into a large bowl. 

Toss the mixed spice mixture with the raw chicken pieces until thoroughly coated. 

Using a medium to large sized pan, add a drizzle of olive oil, heat to medium, add the chicken, and cook, stirring sparingly, until cooked through. You want to try to brown the chicken without it becoming too wet, so stir only occasionally so that the pieces get a chance to cook evenly, but allow to lightly char in areas. Total cooking time: about 6-8 minutes


Once chicken is cooked, assemble all ingredients in bowls as shown in photos.

Also assemble these items:

Cilantro lime marinade or dressing

Lime juice from a bottle or 1 to 2 limes, quartered

Pita chips, lightly crushed

Crumbled feta cheese

Chipotle flavor tabasco sauce

To assemble:
In the following order, add all of the ingredients into a large bowl with a lid, adjusting the amounts to your personal tastes. This makes one generous serving:

A handful of kale
A scoop of rice (about 1/3 cup)
A scoop of corn and black beans (about 1/4 cup of each)
A spoonful of red onion
A scoop of cooked, seasoned chicken
A few pieces of sliced avocado
A sprinkling of feta cheese
A small handful of lightly crushed pita chips
Drizzle the above with 1-2 teaspoons of lime juice
Add a shake or two of chipotle tabasco sauce
Dress with about 2-3 Tablespoons of cilantro lime dressing or marinade

Add the lid to the bowl and shake well until completely coated, then transfer to an individual serving bowl. That's it! Enjoy!











Article copyright ©Laura Beth Love 2022 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area. 

Monday, January 10, 2022

TWO New Thrift Shop Haul Videos For The New Year!

Hey friends! I have TWO new Thrift Haul Videos on my YouTube channel so be sure to check them out! 

I love thrifting this time of year because folks are cleaning house for the New Year and getting rid of their old stuff. And we love old stuff! 

Now, I am aware that there is some kind of issue that is not allowing you to leave comments on these blog posts - I have no idea what happened and I am trying to figure it out! But you still can comment on my YouTube videos so go ahead and let us know, what do you look for at thrift stores? What was your best find ever? Let us know! 

 




 


Thanks for watching and I hope you are having a great start to your New Year. And don't forget to head on over to my YouTube channel and see what else is new! 


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Article copyright ©Laura Beth Love 2021 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area