#grill

Naan Bread

Theresa Pizarro

Happy New Year everyone!

Totally late and I apologize for not posting in a long time! It’s hard to find time now that everyone is so busy!

Thank you to my wonderful reader Joyce Ciotti for asking for this recipe! I had it typed up and almost ready to post so, here you go!! I hope you’ll like it!

Perfect as a side for any Indian inspired meal, used in a sandwich wrap, or even eaten plain, these naan breads are a breeze to make!

I had purchased my first naan bread frozen from Trader Joe’s. It was smeared in garlic butter and only required heating it up or toasting it before serving. It was so good!

I had read somewhere that they sometimes stuff these with Laughing Cow cheeses so since I had it in the refrigerator, I ate some with cheese and some plain. Both were so good I couldn’t stop eating it!

I love making breads and baking in general so I thought it was time I make my own naan. I found several recipes and tried a couple of it.

Here is a recipe that uses the Thermomix to make the naan with hardly any effort on your part. Don’t worry, there is instruction on how to make it without the Thermomix right below!

Hope you’ll enjoy it!

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Look at the heart shaped char on the bread!

Ingredients:

For the naan:

For topping:

  • 450 grams unbleached all purpose flour
  • 2 1/4 teaspoons dried yeast
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 30 grams Olive oil or Canola oil
  • 190 grams warm water
  • 90 grams Greek yogurt

For topping/serving:

  • Ghee or garlic butter to brush on bread
  • Cheese, optional

Procedure:

  1. Place all ingredients for the naan bread into the Thermomix bowl and mix for 6 seconds on speed 5.
  2. Set to Knead for 2 1/2 minutes.
  3. Leave dough in the bowl, with the measuring cup in place, at room temperature for at least 1 hour, or until doubled in size.
  4. Roll dough into sausage shape and divide into 6 even portions. You can use the thermomix’s scale function to weigh the dough and divide it into 6, to get evenly sized dough balls. Roll each portion into a thin, oval shape.
  5. Place dough onto a hot, ungreased grill or fry pan. Cook for about 1-2 minutes per side then flip to cook the other side.
  6. Brush with ghee or garlic flavored butter. Serve plain or stuff with cheese.

* To make without the Thermomix:

Place all ingredients for the naan bread in a large mixing bowl and mix using a wooden spoon or spatula until it comes together. Turn dough onto a lightly floured board and knead 5-10 minutes until smooth and elastic. Return to the mixing bowl. Cover with plastic warp and let rest at least an hour, or until doubled in size. Continue with procedure #4 to #6.

Pollo ala Brasa drumsticks

Theresa PizarroLeave a comment

Oh the famous Pollo ala Brasa of Peru! This is something that tastes mighty close, but if you got a chance to try the real ones in Peru – go for it!

It’s a fragrant, spiced, roasted chicken that rotates in the rotisserie and tastes totally amazing! Don’t forget the sauces and fried potatoes that accompany it. It completes the meal!

We usually would go to Nory’s Peruvian Restaurant in Lake Forest, CA to get our Peruvian meals when I don’t want to cook, and they have really good food and service! However, because of Covid-19, I tried this recipe that a coworker gave me. It’s easy to make and very tasty so I’m sharing it here hoping one day you will try it!

You can definitely use whole chickens like they traditionally do, but since I do not have a rotisserie barbecue, I opted for the easier to grill drumsticks. I use a Ninja grill indoors as it is easier to use than an outdoor charcoal grill but you can grill this too if you prefer that.

Sorry I forgot to take pictures of the sauces! 😞

1 package chicken drumsticks (2.5-3 lbs)

Spice rub:

3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons lime juice
4 tablespoons canola oil
1 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt

Mix everything for the rub together and massage all over the the chicken, rubbing some underneath the skin. Refrigerate for a few hours, or even overnight.

Green sauce:

5 jalapenos, seeds and veins removed
1 cup chopped cilantro
1 yellow onion
1 garlic clove
1/3 cup queso fresco
1 tablespoon lime juice
1/3 cup canola oil
kosher salt to taste

Place everything in a blender and whirl until smooth. Transfer to a clean, covered bowl and set aside.

Yellow sauce:

1 yellow onion
1 garlic clove
1 tablespoon lime juice
1/4 cup ají amarillo paste
1/2 teaspoon huacatay paste
1/3 cup queso fresco
1/4 cup canola oil
kosher salt to taste

Place everything in a blender and whirl until smooth. Transfer to a clean, covered bowl and set aside.

Fried Potatoes:

6 potatoes, peeled and cut into French fries sized sticks

Oil

Salt and pepper

Toss potatoes with 2 tablespoons oil and salt and pepper to taste. Heat 2 Tablespoons oil in a pan for a few minutes, add the potatoes and cook until golden. Turn on the other side and cook that until browned and crispy. Place on paper towel lined plate.

Meanwhile cook chicken in an air fryer at 390F, 20-25 minutes, until cooked through. Chicken is done if when pierced by a fork, the juices run clear.

Serve with yellow and green sauce.

Enjoy with garlic rice and fried potatoes.

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Baking a whole chicken in the #SunOven! 9/18/21

Roasted chicken with sweet potato, potatoes, and onions

Theresa PizarroLeave a comment

If you’ve been following my blog you’ll know that I bake bread a lot. Sometimes, I feel like I could add another food item in the oven to better make use of the heat. It’s a little challenging though, as my breads bake between 450F to 500F, and most baked goods only require 350F.

I thought maybe I can do some roasted meats and since I have some chicken thighs and drumsticks on hand, I gave it a try today.

There was a lot of chicken so I made them into 2 different flavored roast chickens. Half were rubbed with Lemon Pepper seasoning and the other half with Goya Sazonador Todo.

I also added some potatoes, onions, and purple sweet potatoes tossed in olive oil, garlic powder, salt, and pepper. I placed them on a large sheet tray on the top level of the oven as my breads bake in the middle. I left them in with the bread at 450F, for about 1 hour. No turning, no fussing, they were perfectly done all by themselves!

Dinner is ready the same time my bread was baking! Winner!