Tag: chicken thighs

– 2 tbsp sugar

– 1/2 cup warm water

– 1 1/2 tsp active dry yeast

– 4 cups all purpose flour

– 4 cups whole wheat pastry flour

– 1 tsp kosher salt

– 3 tsp baking powder

– 2 tsp baking soda

– 1 1/2 cups warm whole milk

– 2 cups greek yogurt, room temperature

– melted butter, for brushing

– fresh cilantro, chopped and for garnishing

– sea salt flakes for seasoning

Directions:

– dissolve sugar in the water and add the yeast in a large measuring bowl

– let sit for 10 minuts

– in a mixing bowl, add flour, salt, baking soda and baking powder

– add the warm milk and yogurt to the yeast mixture and mix on low speed with paddle attachment

– add the dry ingredients and mix with paddle attachment on medium speed until combined

– turn out onto counter and form into a ball

– place in a greased bowl and cover with tea towel for 1 hour to rise

– when ready, divide into two and then divide those two sections each into 8

– roll each of these into balls and keep covered with a warm, damp tea towel

– roll the ball into an oval shape about 6 inches long and 1/4 inch thick

– brush the dough with butter and place in a frying pan on med/high heat and cover with a lid for 1 minute or until you see bubbles begin to form

– flip and cook for 1-2 minutes more until looks toasted

– brush with a bit more butter and sprinkle with sea salt flakes and cilantro to serve

– place in a 9×13 tea towel lined dish and cover with a tea towel until you have completed cooking all of them

Ingredients:

• 2 lbs butternut squash, cut into 1 inch cubes
• 1 1/2 lbs Brussels sprouts, halved
• 2 large red onions, cut into thin wedges
• 1/2 cup canola oil
• salt and pepper
• 1 cup plain greek yogurt
• 2 tbsp minced fresh ginger
• 4 large garlic cloves, minced
• 1 tbsp mild curry powder
• 4 lbs skinless, boneless chicken thighs

Directions:

• preheat oven to 450
• in a large bowl, toss brussels sprouts, onion and squash
• turn out onto a parchment lined baking sheet (or two baking sheets if necessary) and season with salt and pepper
• combine yogurt, ginger, garlic and curry powder
• add chicken and coat
• in a 9×13 pan, pour chicken into
• place chicken in oven and roast for 20-25 minutes or until cooked through
• place vegetable in oven and roast for 15 minutes or until soft
• serve over white rice and with a slice of Naan bread

Ingredients:

Cake:

• unsalted butter, room temperature, for pan
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 1 1/2 cup all purpose flour
• 1 1/2 cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 large eggs, room temperature
• 3/4 cup buttermilk
• 3/4 cup warm, strong coffee
• 3 tbsp canola oil
• 1 tsp vanilla

Macaroon Topping:

• 3/4 cup unsalted butter
• 2 cups icing sugar
• 6 tbsp cocoa powder
• 3 cups unsweetened shredded coconut
• 2/3 cup warm, strong coffee
• 1 tsp vanillla
• whipping cream
• strawberries

Directions:

• preheat oven to 350
• butter a 9×13 pan, line 2 sides and bottom with parchment paper, butter again and dust with cocoa powder
• whisk in a large bowl, cocoa powder, flour, sugar, baking soda, baking powder and salt
• in a mixer, add eggs and buttermilk and mix on medium speed till combined
• add buttermilk, coffee and vanilla
• add dry ingredients and combine until well incorporated
• pour into the baking dish
• bake for 35 minutes or until wooden toothpick comes out clean
• set pan on a wire rack to cool
• in a saucepan, add butter and melt
• mix together the icing sugar, cocoa powder and coconut
• add to the melted butter and add vanilla
• stir until well combined and take off heat
• when cake has slightly cooled, pour the coconut mixture over it and smooth out evenly
• when it comes time to cut the cake, lift out gently with the parchment paper and transfer to a cutting board
• cut 12 for large pieces or 16 for regular pieces
• serve with whipped cream and strawberries if you so choose