Claudia and Hans Make Stuff

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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


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Classic White Bread

A few years back, my mom and I were walking through an art fair in Tallahassee, FL and we came across a stand by Neal Pottery. Among the beautifully made pottery was one piece that caught my eye: a small blue round pot with handles. The inside was not smooth but instead featured a spiral. Next to the pot stood a little booklet with bread baking recipes…I was intrigued. After a few questions about the functionality of the pottery piece, in which one can bake a one pound bread.

Not so sure if I was sold because of the looks of the pot or the functionality of it.

Since the purchase I have used the pottery several times. It works great. I am sure that the recipe below that was inspired by a recipe that came with the pot can be baked in any other baking dish. The bread is small enough to finish it within a couple of days between two people.

Ingredients:
1 1/8 teaspoons dry yeast
1 cup very warm water
1 tablespoon sugar
1 tablespoon butter (use vegan butter to make vegan)
1 teaspoon salt
2 ½  to 3 cups organic all-purpose flour

Preparation:
1. In a medium sized bowl, combine the yeast, sugar, and water. Cover and allow time for the yeast to “bloom” (about 20 minutes).
2. Add the butter and half of the flour. Work the butter and the flour in with a fork. Add in the remaining flour (it is very dry where we live, so I only used 2 ½  cups flour). Knead the dough for about 3 minutes.
3. Shape the dough into a ball, and place in a greased Neal Pottery bread baker (I used a little bit of olive oil to grease it). Cover loosely with plastic wrap (also greased) and allow the dough to rise until the top of the dough is about ½ to 1″ over the rim of the pot (approximately 60 to 75 minutes).
4. Uncover and place in a cold oven and bake at 350 degrees for approximately 40 minutes. Carefully remove the bread from the pottery and tap the bottom of the loaf–it should sound hollow.
5. Allow the loaf to cool (on a wire rack, optional) before slicing. Enjoy with jam (we forgot to take a picture 😦 ). Bread also works great to make grilled cheese https://ourfunstuff.wordpress.com/2015/01/24/epic-grilled-cheese-sandwich/.

 

Neill's White Bread_6_small

 


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Non-dairy banana bread

Found this recipe on my computer…it’s been there for a while and I have never tried it.
We tried it and it made delicious and healthy little banana bread loaves.

Ingredients:
3 very ripe bananas
½ cup honey
3 tablespoons canola oil
1 teaspoon pure vanilla extract
1½ cups organic all-purpose flour
1½ teaspoon baking soda
¼ teaspoon salt

Preparation:
Heat oven to 350 F. Lightly grease loaf of pan. (We used a four-mini loaf pan and filled three about 2/3.) Mash bananas and mix with honey, canola oil, and vanilla extract. Stir together flour, baking soda, and salt. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 min., or until center is set.

Banana bread mini loaves =)

Banana bread mini loaves =)


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Apfel Walnuss Brot (“Scrumptious apple walnut bread” recipe in German)

Zutaten:
1/2 Tasse Öl
1/2 Tasse Apfelmus
3 Eier
1 1/2 Tassen Zucker
1 Teelöffel Vanille Extrakt
2 Tassen Mehl
1 Tasse Vollkornmehl
1 Teeloeffel Zimt
1 Teeloeffel Natron
1 Teeloeffel Salz
3 Tassen Äpfel, geschält, entkernt, und in Würfel geschnitten (wir bevorzugen Äpfel die ein bisschen säuerlich sind)
1 Tasse Walnüsse, zerhackt

Zubereitung:
1. Heize den Backofen auf 150 Grad Celcius vor. Fette zwei Kastenbackformen ein.
2. In einer grossen Schüssel, vermische das Öl und den Apfelmus. Füge Eier, Zucker, und Vanille Extrakt hinzu.
3. In einer separaten Schüssel, vermische das Mehl, den Zimt, Natron, und das Salz.
4. Füge die Mehlmischung langsam zu den nassen Zutaten, rühre bis alles vermischt ist. Füge die Apfelstückchen und Walnüsse vorsichtig hinzu. Fülle den Teig in die Backofenform. (Fall nur eine Kastenbackform vorhanden ist, backe die Hälfte des Teiges und backe dann die andere Hälfte.)
5. Backe das Brot im vorgeheizten Backofen für 70 Minuten oder bis ein Messer welches in die Mitte gesteckt wurde sauber heraus kommt.

Bemerkung: Schneide die Apfelstücke in ungefähr die selbe Grösse.
Es ist best, wenn man die Zutaten für dieses Rezept bei Hand vermischt, vor allem wenn man die Apfelstückchen und Walnüsse hinzu gibt.

Apple walnut bread

Apple walnut bread


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Bananenbrot (“Just like grandma’s banana bread” in German)

Ich mag Bananen, aber ich bin sehr waehlerisch und esse nur Bananen, die noch nicht zu reif sind. Sobald eine Banane braune Flecke hat, werde ich sie wohl vermeiden.

Natuerlich kommt das schon mal vor, dass eine Banana braune Flecken bekommt bevor ich sie gegessen haben. Gluecklicher Weise stellte sich heraus, dass reife Bananen ideal sind Bananenbrot zu backen.
Umso reifer die Banane ist, umso suesser ist sie. Man kann auch die Bananen einfrieren und dann spaeter fuer Bananenbrot benutzen. Entferne die Schale vor dem Einfrieren der Banane und reduziere die Wassermenge im Rezept.

Zutaten:
1 Tasse Zucker
1/3 Tasse Butter, weich
2 Eier
1½ Tassen reife Bananen, zerdrückt
1/3 Tasse Wasser
1 2/3 Tassen Mehl
1 Teelöffel Natron
½ Teelöffel Salz
¼ Teelöffel Backpulver

Zubereitung:
1. Heize den Backoven auf 180° C vor. Fette die Kastenform für den Kuchen ein.
2. Vermische den Zucker und die Butter. Gebe die Eier hinzu und rühre um bis alles vermischt ist. Gebe die Bananen und das Wasser hinzu, rühre für 30 Sekunden.
3. Gebe die restlichen Zutaten hinzu. Fülle den Teig in die Backform. Backe bis ein dünner Holzstab, den man zum Test in den Teig steckt, sauber herauskommt (ungefähr 55-60 Minuten). Kühle den Kuchen für mindestens 5 Minuten.

Banana bread

Banana bread


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Delicious pumpkin bread

I love baking moist breads and vary the recipes so that they remain super-delicious but without all of the added calories these bread recipes commonly have.
So below you will find our version of delicious and moist pumpkin bread that is both low-fat as well low-sugar.

Ingredients:
1 3/4 cups sugar
½ cup vegetable oil
½ cup natural apple sauce
3 organic eggs
2 teaspoons baking soda
3 1/3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 15-ounce can organic pumpkin
2/3 cup water (depending on consistency)

Preparation:
1. Grease the bottom and ½ inch up sides of two 9 x 5 x 3-inch, three 8 x4 x2-inch, or four 7.5x 3.5 x 2-inch loaf pans; set aside. In a very large mixing bowl beat sugar, oil, and apple sauce with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture slowly to sugar mixture. Beat in pumpkin. The dough should be a creamy batter that is slightly thicker than pancake batter, if necessary carefully add a little bit of water to reach desired consistency. Spoon batter into prepared pans.

3. Bake in a 350° F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Note: For vegan option replace eggs. Reduce water. 1 egg = 1 tablespoon flaxseed + 3 tablespoons water (well-mixed and heated)

Pumpkin bread

Pumpkin bread

Notes about healthiness of recipe:
* In our recipe, we replaced half of the normally requested amount of oil with apple sauce. Additionally, we reduced the number of eggs and the amount of sugar.
* Pumpkin (even from the can) provides various healthy benefits. Pumpkin is rich in dietary fiber and also is a great source for vitamin A, iron, and vitamin E.