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Curry Pasta Recipe

A savory curry sauce over pasta of your choice.   This recipe is great for camping, since the only thing that needed refrigeration is the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly.  You may wish to double the sauce recipe and eat it with crusty bread to dip.

Ingredients

  • 1 can vegetable broth, chicken broth or beef broth
  • 1/2 cup butter, divided in half
  • 2 tablespoons curry powder (or more)
  • 1 package pasta (I used frozen ravioli)
  • 1 can unsweetened coconut cream (milk)
  • 1 baguette

Directions

  1. Start sauce first, as it needs to simmer to thicken.
  2. Pour the can of broth into a medium sized pot and start simmering it.
  3. Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
  4. Add the curry powder, whisking to make sure there are no lumps.
  5. Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
  6. In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
  7. When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
  8. Sample the sauce again to be sure the flavor is right for you.
  9. Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
  10. Serve the sauce over the pasta with a side of crusty bread to dip.

Naan Bread Recipe

Naan Bread RecipeIngredients

  • 1 tsp active dry yeast (5 ml)
  • 1 cup warm water (250 ml)
  • 2 Tbsp sugar (30 ml)
  • 1 tsp salt (5 ml)
  • 2 ½ cup flour (625 ml)
  • ½ cup butter, clarified or melted (125 ml)

Directions

  1. In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.
  2. Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
  3. Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
  4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.
  5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.

Jalapeño Popper Grilled Cheese Sandwich Recipe

Jalapeño Popper Grilled Cheese Sandwich RecipeIngredients

  • 8 jalapeño peppers, halved, seeded
  • 1/3 cup butter
  • 1/4 cup panko bread crumbs
  • 8 slices sourdough sandwich bread
  • 8 (3/4-ounce) slices cheese
  • 2 ounces low-fat cream cheese

Directions

    1. Heat oven to 400°F. Line baking sheet with parchment paper.
    2. Place jalapeño peppers onto prepared baking sheet. Bake 30 minutes, turning after 15 minutes. Set aside.
    3. Combine butter and panko bread crumbs in bowl; mix well. Spread 1 side of each bread slice with 2 teaspoons butter mixture.
    4. Evenly spread cream cheese onto unbuttered side of 4 bread slices. Layer each with 4 roasted jalapeño pepper halves and 2 slices cheese. Top with remaining bread slices, buttered-side up.
    5. Heat 12-inch skillet or griddle over medium heat.
    6. Place 2 sandwiches into skillet. Cook, turning once, 4-6 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches.