Claudia and Hans Make Stuff

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Banana Cherry Smoothie

Trying another smoothie idea. There is lots of room to make changes or additions. For example, you can add ice cubes if you like a thicker (and colder) smoothie. You can also easily add flax seeds or chia seeds.

Ingredients:
¾ cup organic plain yogurt, you can also use vanilla yogurt
1 banana, remember the riper the banana the sweeter it will be
1½ cups frozen dark sweet cherries (I only had dark tart cherries, so I added about 1 tablespoon honey)

Preparation:
Add all ingredients to the blender and blend until desired consistency.
Superyummy and superhealthy. Cannot have a better way to start the day (or can even be made for a snack during the day!)

Enjoy =)

 

Banana Cheery Smoothie_3_small

 

Health Benefits:
* Bananas provide a variety of vitamins and minerals including vitamin B6 and C, manganese, potassium, dietary fiber, protein, magnesium, and folate.
* Cherries are rich in vitamin A and C.
* Yogurt provides about 9 grams of protein. Furthermore, it provides nutrients such as calcium, vitamin B-2, vitamin B-12, potassium, and magnesium.
* Chia seeds are an excellent source of omega-3 fatty acids and are also rich in antioxidants and full of fiber, magnesium, zinc, iron, and calcium.
* Flax seeds are a rich source of dietary fiber, manganese, vitamin B1, and omega-3.

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Indian-style Potato and Pea Curry (Aloo Mattar)

So after making Yellow Dal, we had coconut milk leftover and we wanted to try making Garlic Naan. So what did I do? I went online searched through some menus of Indian restaurants as well as recipe site to get inspiration of the next Indian dish. Here is what I came up with:

Ingredients (Makes 3-4 servings):
2 potatoes, peeled and cubed
2 tablespoons vegetable oil (we used Safflower oil)
1 small yellow onion from our garden (or ½ store-bought onion)
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon salt
3 tomatoes, seeded and chopped
¾ cup frozen peas
½ can coconut milk, depending desired consistency

Preparation:
1. Place potatoes into a large pot that contains salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes and allow to steam dry for a minute or two.
2. If serving with rice, start the preparation of the rice. Also, if you are planning on making home-made Naan make sure to start proofing the yeast.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, and salt; cook for 2 more minutes. Add the tomatoes, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
4. Serve with Basmati rice and home-made Naan. Enjoy =)

Flatbread served with Aloo Mattar

Flatbread served with Aloo Mattar

Note: Regular home-made Naan recipe https://ourfunstuff.wordpress.com/2015/06/04/supereasy-homemade-naan-indian-flatbread/ and home-made Garlic Naan recipehttps://ourfunstuff.wordpress.com/2015/06/04/supereasy-naan-bread-with-garlic/.

The dish stores well in airtight container and heats well in microwave. Be aware though, that it may even be more delicious the second day.

Inspired from http://allrecipes.com/Recipe/Spicy-Vegan-Potato-Curry/Detail.aspx?evt19=1&referringHubId=1875


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Supereasy Naan Bread with Garlic

I was buying ingredients to make another Indian dish to use up the left-over coconut milk. In front of me was a gentleman, who bought cured bacon, a small block of cheese, and a beer. He was very helpful in putting up the dividers between the different grocery orders. So I teased him and said that WholeFoods should hire him. He said “Oh no thanks. I am a chef.”
Curious about this situation, I asked him what he was going to cook with his three ingredients?! I mentioned that we love cooking and that we just figured out how to make homemade Naan. He then suggested to just crush up some fresh garlic and add it to the Naan.
So of course, we had to try that…and it was wonderful. The garlic gave the Naan a little extra kick =)

Try for yourself and share your thoughts.

Ingredients (6-8 Naan breads):
1/3 cup milk, warmed
2¼ teaspoon dry active yeast
½ tablespoon raw sugar
¾ cup plain organic yogurt
2 tablespoons vegetable oil (we used Safflower oil)
1½ teaspoon sea salt
¼ teaspoon baking powder
2½ cups organic flour (can be made with whole white wheat flour: 2 cups whole wheat and ½ cup all-purpose flour)
Crushed garlic (we used about 6 small-medium garlic cloves and pressed them through a garlic press)

Preparation:
1. Combine milk, yeast, and sugar in small bowl. Cover and let the yeast proof (5-10 minutes).
2. Add yogurt, vegetable oil, salt, baking powder, flour, and yeast mixture into mixer. We used a dough hook and let the mixer combine the ingredients until they formed a dough ball.
3. Let the dough rest and allow to rise until doubled. (If you have an oven that allows proofing, proof in oven).
4. Remove dough and divide into 6 or 7 lemon-sized balls. Add the crushed garlic and briefly knead the dough through to spread the garlic evenly.
5. Roll dough and flatten into a ¼” oval shape. Sprinkle one side with water and gently place the oval shape with the water-side down onto a heated griddle. Let the dough cook for a couple of minutes until it starts to puff and brown on the underside (similar to making pancakes, be patient). Flip the Naan and gook on the other side until golden brown.
6. Serve with Indian meal or eat with dip.

Naan_6_small

I forgot to take pictures with the garlic. So I am using the same pictures as for the regular Naan bread. Note: The overall appearance of the Naan does not change, but the taste does =)


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Supereasy Homemade Naan (Indian Flatbread)

So last time Hans and I made Indian food at home, we used store-bought Naan to go along with the dish. But why not make Naan from scratch?! Turns out our new blender (a Blendtec) came with a recipe book that included a Naan recipe.

We have modified the recipe slightly and made it using a mixer (instead of the blender). It turned out phenomenal. But try for yourself and share your thoughts.

 

Ingredients (6-7 Naan breads):
1/3 cup milk, warmed
2¼ teaspoon dry active yeast
½ tablespoon raw sugar
¾ cup plain organic yogurt
2 tablespoons vegetable oil (we used Safflower oil)
1½ teaspoon sea salt
¼ teaspoon baking powder
2½ cups organic flour (can be made with whole white wheat flour: 2 cups whole wheat and ½ cup all-purpose flour)

Preparation:
1. Combine milk, yeast, and sugar in small bowl. Cover and let the yeast proof (5-10 minutes).
2. Add yogurt, vegetable oil, salt, baking powder, flour, and yeast mixture into mixer. We used a dough hook and let the mixer combine the ingredients until they formed a dough ball.
3. Let the dough rest and allow to rise until doubled. (If you have an oven that allows proofing, proof in oven).
4. Remove dough and divide into 6 or 7 lemon-sized balls. Roll dough and flatten into a ¼” oval shape. Sprinkle one side with water and gently place the oval shape with the water-side down onto a heated griddle. Let the dough cook for a couple of minutes until it starts to puff and brown on the underside (similar to making pancakes, be patient). Flip the Naan and gook on the other side until golden brown.
5. Serve with Indian meal or eat with dip.

Naan_6_small