Wondering “Hmm, when is Maggie going to do anything that even remotely has anything to do with recipes?”
Well, I’ve finally got something recipe related.
There’s a group of us here who always eat dinner together, and we’ve started planning it to where one person cooks for everyone once a week, that way we don’t spend a ton of money on food while we’re here. My plan was to make these little mini pizza biscuits (recipe here: http://www.melissas-cuisine.com/2013/04/pizza-sliders.html).
So I get to the store, looking for ingredients to make biscuits from scratch, cheese, pizza sauce, and pepperoni. For the biscuits, I would need flour, crisco, baking powder, baking soda, and buttermilk.
Guess what no one in the UK uses.
Crisco and buttermilk. And, apparently, pepperoni. Greatttt.
So, after starting to kind of panic a little and after asking a shop attendant if they had buttermilk, I improvised. Turns out, naan makes fantastic pizza crust.
Maggie’s Naan Pizza
- Preheat your oven to 200 degrees Celcius
- Put your naan on a cookie sheet, then put pizza (or pasta, like I used) sauce, and grated cheese.
- Put it in the oven for five or so minutes (or until you think the cheese is brown enough for your taste).
- As Natalie learned, LET IT COOL BEFORE EATING. Boiling hot cheese is not so fun.
- Enjoy! 🙂
I found this recipe and it’s delicious! It’s so easy, but I never would’ve thought to try it on my own.
Step Uno: Drizzle a little olive oil into a frying pan, and put your banana slices in there. Put the pan over medium heat, and wait until they start to sizzle (When you turn them over they should be dark yellow/starting to turn a little brown. The dark yellow is after one to two minutes after you’ve started cooking them. Just cook them for as long as you want!)
Step Dos: While this is cooking, make a little honey water concoction. The recipe calls for 1 tablespoon of water mixed with 1 tablespoon of honey, but you can pretty much eyeball it. The exact measurement was way too much for me!
Step Three: When you’ve cooked the bananas as long as you wanted, flip them over and repeat.
Step Four: When they’re as brown as you want them, put them on a plate or in a bowl or what have you, and pour your honey mixture on top! Then, sprinkle some cinnamon (or nutmeg, if you’re not fond of cinnamon) on top. (Or, if you’re like me, you just mix it all together.) You’re supposed to wait until the bananas are cooled off, but I prefer them hot.
Pro tip! These would probably be really delicious as a topping on ice cream or something like that.
My cooking skills are rather woeful. So, my friends Quin & Nora have gracefully offered to teach me a few things! Nora is currently going through a thing where they’re trying to discover exactly what it is that makes her so sick, and being allergic to gluten and/or dairy products is a front runner theory. This recipe should be acceptable for someone with one or both of these allergies (PLEASE use carefully if you’ve got one or both!). Anyway, Nora taught me a fun recipe, and I thought I’d share it with y’all! 🙂
You will need:
- Thai rice noodles
- Peanut butter (creamy)
- Lime juice
- Soy sauce
- Ginger (ground up, powdery)
- Red pepper (ground up)
- Cilantro (Ground up)
- Raw chicken
The amounts of all of these depends on how many you wish to feed. A little less than half a box of noodles and three pieces of chicken breast fed three comfortably. You’ll also need plenty of soy sauce.
- Set your noodles to boil.
- In a separate sauce pan/small pot, you’ll make the sauce. Go ahead and put it on heat. You know the spoons that aren’t the normal sized, there bigger? They’re about the size of three normal ones? Well, get a bit more than two of those heaping of peanut butter, and somewhere between 1/4 & 1/2 cup of soy sauce. It’s gonna look pretty interesting, but just go with it. Stir it together on the heat until it starts to get to a saucy texture. Then you’ll put in a little less than half of the amount of soy sauce you used of lime juice (you can add more to taste). Add in your ginger – I suggest not being stingy, but I really like the ginger. If you put in too much, just add a little bit of lime juice to even it out! Keep on stirring this throughout – DON’T LET IT CARAMELIZE! 🙂
- Now for the chicken. You’ll slice & dice it to your liking, then put it in a pan (with or without oil, dependent upon whether or not the pan is non-stick) to fry. Add on your red pepper and cilantro while the meat is still pink. Don’t be stingy with these! The more you like, the more you add. Just fry the meat – you’ll be able to tell when it’s done. You DON’T want pink meat. Raw chicken is just about the worst tasting/really REALLY bad for you to eat.
- The noodles are probably done cooking by now. Make sure and strain them!
- Now, pour the sauce over the chicken. It may disappear – this happens sometimes, but don’t worry! The chicken will still retain the flavor.
- Put the chicken/sauce mix on top of the noodles and serve!
It’s delish. I definitely could’ve gone back for more. You can add other spices as you like! 🙂
Then, Quin taught me how to make scratch one bowl chocolate chip cookies. Unfortunately, these were neither gluten free nor were they dairy free.
You will need:
- 1/2 cup of brown sugar
- 1 stick of butter
- 1/2 cup of white sugar
- A bag of chocolate chips
- 2 cups of flour
- 1/4 tsp of salt
- 1/2 tsp of vanilla
- 1 tsp of baking powder
- 2 eggs (PRO TIP: go organic!)
- Preheat your oven to 350 degrees F.
- In a mixer, cream up the sugar and the butter. PRO TIP – dice up the butter before mixing it. It’s less messy than if you melt it, and it mixes faster. You can cut the butter longways on both sides, then short ways so it turns into little blocks of butter.
- Add in the egg. Mix some more.
- Add in the vanilla, salt, and baking soda. Mix some more.
- Add in the flour, 1/2 a cup at a time. Mix some more! 🙂
- Add in the chocolate chips to taste, and mix some more!
- Dollop the cookie dough onto a cookie sheet (use cooking spray if needed), and cook for 8 minutes or so.