Sunday, October 12, 2014
Naan with Easy Cheesy Bean Dip-Secret Recipe Club
Sometimes when I am checking out the recipes at my assigned Secret Recipe Club blog I will come upon something that I have been thinking about making for awhile. Such was the case with the blog Tasty Cheapskate, where I found not one but two different recipes for Naan and one for bean dip. Since theses are something that I have been thinking about making, I decided that I need to get “off the fence” and just do it
Jeanie has been blogging since 2010 so has shared many great “tasty” and “cheap” recipes with her readers. She feeds four children, one husband, and herself and shares my view that tasty food doesn’t have to mean expensive food
I did come upon a post that I want to point out that has nothing to do with food-How to Get Crayon Out of Washed and Dried Clothes Cheaply. I have no children living here that I could blame that situation on if it happened now, but I would have loved having this information when it did happen when I had kids.
Now, back to the cooking. There were two recipe for Naan, One with yeast and Quick Naan made with baking powder. The Quick Naan uses yogurt which I did not have on hand so I made the one with yeast. It took a little time because of the rising, but the rest of the process was easy I used all white whole-wheat flour instead of a combination of all-purpose and whole-wheat flour because I had it on hand. The directions did not say how much or long to knead the dough so I kneaded it 100 times, turning the dough ball over after every 10 kneads. After the first rising, I made 15 dough balls. Mine may have been a bit smaller than Jeanie’s as she made 10.
I have a glass rolling pin so rolled the dough balls out between two sheets of waxed paper and was able to get them quite thin. It took about 30 minutes to “bake” the Naan in a frying pan. I would roll a new dough ball out while another one was “baking.”
I wanted something to eat with the Naan so made the Easy Cheesy Bean Dip. I cannot begin to say how good these were together. They definitely will a regular rotation at my house.
The bean dip recipe uses taco seasoning. I never buy commercial taco seasoning as I always have all the necessary ingredients on hand to make it myself. I use various homemade taco seasoning recipes and used the one Jeanie has on her blog. I was hesitate to use the amount of salt called for since refried beans can be a little salty. I did use that much salt and felt that the dip was just a little too salty for my taste. I would recommend omitting the salt in the seasoning recipe, tasting the dip and adding salt if it is needed. Hubby is not much of a bean eater, and this makes a lot of dip so I am going to freeze some of it and see if that works.
Now I had a dilemma, should I post one recipe (and which one?) and just reference the other, or should I post them both. I decided that it would be more convenient for my readers to post both recipes here instead of making them click around for the second one.
Of course there were lots and lots of other recipes on this blog that I am going to try. Apple harvest is in full swing here and I think Rebbeca’s Apple Cinnamon Rolls should be on my table soon. There is a whole week of breakfast cookies posted back in 2010 that should be checked out. Being one who has always liked fresh Brussels Sprouts, I loved the post on How Not to Hate Brussels Sprouts and am going to make them that way next time I have some on hand.
A visit to The Tasty Cheapskate will be well worth you time, and one thing you should check out is the Cheap Eats Challenge where Jeannie attempted to feed her family of six on $6 a day in 2011.
adapted from The Tasty Cheapskate
1 T. active dry yeast
1 c. warm water
14 c. sugar
3 T. milk
1 egg, beaten
2 t. salt
2 c. whole wheat flour
2 1/2 c. all purpose flour
In a large mixing bowl dissolve yeast in the warm water. Stir in sugar, milk, egg and salt. Mix in 1 to 2 cups flour. Add another cup flour and then add flour 1/2 cup at a time until you can’t mix it with a spoon any more. Turn out onto a floured surface ( I use a cookie sheet) and knead. (I kneaded 100 times, turning the ball over after every 10 kneads.) Let rise, covered in warm place until dough has doubled in size (about 1 hour). Punch down. At this point you may knead in minced garlic or herbs if you like. Make balls of dough about the size of golf balls. Cover and let rise 30 minutes. (This rising can be skipped if you’re pressed for time.) Keep dough balls covered before rolling them out. Heat a heavy bottom, oiled skillet until just above medium. Roll dough balls out into rough circles and as thin as you can. (I do this between two sheets of waxed paper, using new paper if the dough begins to stick.). Place a dough circle in skillet and cook 2 to 3 minutes until air pockets begin to form. Turn and cook on the second side another 1 to 2 minutes or until lightly browned. Remove to pie plate or platter and repeat with remaining dough balls. Stack cooked Naan to keep them warm. Makes 10 to 15 pieces. Let cool if not eating right away and store in a zip-top bag in the refrigerator or freeze.
Easy Cheesy Bean Dip
adapted from The Tasty Cheapskate
1 (8 oz.) pkg. cream cheese, softened (Place cheese in a zip-top bag and immerse bag in a bowl of hot water for 15 to 20 minutes to quickly soften the cream cheese.)
1 c. sour cream or Greek yogurt (I used sour cream)
1 (16 oz.) can refried beans
2 T. taco seasoning (I used one recipe of the homemade mix here)
1 1/2 t. onion powder
1 1/2 t. garlic powder
1 c. (8 oz.) shredded sharp cheddar cheese-divided
choice of chips, veggies, etc. for dipping (I used torn pieces of Naan)
In a medium mixing bow, blend everything together until well blended. Spoon half the bean mixture into the bottom of a 9x13-inch baking pan. Layer with half the cheese. Repeat layers. Baking at 375 for 20-30 minutes or until cheese is melted and bubbling at the edges. May also be layered and cooked in a crockpot on low for about 4 hours. Since I was eating this by myself, I placed some bean dip in a individual ramekin, sprinkled some cheese on the top and microwaved it for about 1 minute until the dip was hot and the cheese was mostly melted. Makes about 10 servings.
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