Friday, May 17, 2013

Feingold Stage 1 Baked Chicken and Vegetables Recipe

  • 1 chicken (cut up) 
  • 2 potatoes (peeled and sliced thin)
  • 2 zuchinis (sliced thin)
  • 1 large onion (cut in half and then sliced)
  • 4 cloves garlic (minced)
  • 1/4 cup parsley (chopped)
  • 1/4 cup vegetable oil or light in flavor olive oil
  • 1 1/2 tsp salt
  • 1 tsp dried basil
Preheat oven to 400 degrees F.  Cut chicken into pieces and place in a large baking pan.  Layer the potatoes, zuchinis, and onions on top of the chicken in that order.  Sprinkle salt and basil over the chicken and vegetables.  Sprinkle the parsley and mince the garlic over the chicken.  Trickle the oil evenly over the vegetables.  Bake uncovered for one hour.

For Feingold level 2 - add 1/4 tsp black pepper, 2 green peppers (sliced) and 2 large tomatoes (sliced).  

Sunday, May 5, 2013

Bread Maker Nan Recipe

  • 3 cups (14 3/4 oz) bread flour
  • 1 1/16  cup (8 3/4) oz water
  • 1 1/2 tsp yeast

Place all ingredients in the bread maker, set to French bread dough setting, and press start.  Once the dough cycle has completed, remove dough and kneed slightly on a lightly floured surface to assure elasticity.  Preheat oven to 450 F with a baking stone on the bottom rack.  Separate dough into 6 equal parts and form into balls.  Flatten each ball out on the floured surface to form a round disk.  Transfer dough to a greased baking sheet and poke flat disks with a fork.  There should be room for three pieces of bread on each sheet.  Place a cooking sheet on top of the baking stone and bake for 10 minutes.  Bread will not be browned but will be cooked and soft.  Bake the second sheet of bread.

Recipe development notes

Flat Bread (Nan) Experiments & Recipe Development

I heard that you can make Afghan style flat bread with just flour, salt and water.  This can be cooked in a frying pan or in the oven.  My goal is to produce a recipe that I can use with a bread machine and that also uses yeast. My hope is that by using the same (lack of ingredients) that is in the traditional nan, then it will be closer to the actual thing.

My first experiment to produced flat bread was edible but a little too tough.  I used an unmeasured amount of all purpose flour and about 10 oz of water and mixed this by hand.  After mixing, I had to add a lot of flour so it was not too sticky and could be kneeded.  I let it stand for about 30 minutes and then formed round flat bread with my hand and baked at 400 degrees.

Suggestions:  I need to get the water and flour quantity right so I don't have to add too much flour afterward.  Also, I should cook at a higher temperature and use a baking stone under the pan. Will also use bread flour next.

I used the recipe I have for French bread dough but did not include other ingredients.  I used yeast 1 1/2 tsp, Bread flour - 3 cups, and water 8 3/4 oz.  The bread machine is mixing this but the setting takes over 3 hours to mix.  If this does not work out, the next trial will be my pizza dough recipe minus the other ingredients.

Here is the Nan Recipe I developed from this experiment.