Chana Masala

I fell in love with chana masala when we went to our local Indian restaurant in Illinois. So, I went to one of my go-to blogs for a chana masala recipe. Smitten Kitchen did not fail to deliver! I usually serve the chana masala over rice. However, in my rush making making dinner tonight, I forgot to make the rice. In a panic, I made some elbow noodles and served the chana masala over them. No harm done. It turned out great.

The spices in this recipe are a bit numerous and fussy. I made up a "chana masala" blend that I keep in my pantry. Now I use it for chana masala, quinoa, and rice pilaf when I'm in the mood for an Indian flavor. I also whipped up some naan bread while the chana masala was simmering on the stovetop (I had planned ahead for that one!). And, voila! We had the perfect meal!

Chana Masala
from Smitten Kitchen


 2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

1. Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
2. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two.
3. Add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas.
4. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Week 338 Menu

Sunday: Chana masala over rice & naan
Monday: Spiralized Mexican sweet potato casserole
Tuesday: Individual pizzas
Wednesday: Zoodles & meatballs
Thursday: Meatball subs on pretzel buns
Friday: Leftovers
Saturday: Out

Week 337 Menu

Sunday: Out to dinner with Babas...with birthday cake to celebrate Grandma and Shelby's birthday!
Monday - Tuesday: HAMILTON IN CHICAGO!
Wednesday: Breakfast for dinner (scrambled eggs, bacon, and toast)
Thursday: Dry rub ribs in the slow cooker and sweet potato/kale saute
Friday: Leftovers
Saturday: Out.

Week 336 Menu

Sunday: Grilled chicken and Spiraled root vegetable casserole
Monday: Pumpkin muffins
Tuesday: Mac & cheese and green beans
Wednesday: Grilled chicken and curried quinoa salad with apples
Thursday: Baked sweet potato (in slow cooker) with BBQ sauce and blue cheese
Friday: Leftovers
Saturday: Out

Week 335 Menu

Sunday: BBQ chicken and roasted sweet potatoes
Monday: Mac and cheese and green beans
Tuesday: Out to celebrate closing on our new house!!
Wednesday: Chicken noodle soup, crusty bread, and salad
Thursday: Ginger fried rice and broccoli
Friday: Leftovers
Saturday: Out

Week 334 Menu

Sunday: Florida dinner (rice, beans, greens, and cornbread)

Monday: Tacos (sausage, rice, lettuce, cheese, avocado)

Tuesday: Cacio e pepe (AKA spicy noodles)

Wednesday: Breakfast For Dinner burritos (scrambled eggs, sausage, cheese)

Thursday: Pizza

Friday: Leftovers

Saturday: Out

Skillet Foccacia

Focaccia in an hour flat. Yes please. This is a great side dish to a Sunday dinner. After proofing the dough in a 220º oven, you cook the bread at 400º - perfect temperature to throw in with roasting vegetables or a chicken!


I swap out half the flour for whole wheat flour. When I do that, I do so in Step 5 - when you're adding in enough flour to make a consistent dough ball. I've found I only need 3/4 cup of the whole wheat flour....TOPS.

This bread is a perfect use for my cast iron grill pan. I don't use it often, but it's perfect here. I do oil it generously with cooking spray, and there is no stick when removing the bread. Because the bottom of the pan is textured, the bottom of the bread develops a nice crust.

I have made this bread many times, but this is the first time I've had enough time to take a picture before it's been devoured!



Skillet Foccacia
from Crunchy Creamy Sweet

¾ c warm water
1 Tbsp yeast
2 Tbsp olive oil
2 c all-purpose flour
½ tsp salt

2 Tbsp unsalted or salted butter, melted
1 Tbsp grated Parmesan cheese
½ tsp Italian seasoning

Instructions

1. Preheat oven to 220 degrees. Turn off the oven once pre-heated and keep the door closed.
2. Grease the skillet.
3. Place water and yeast in large bowl. Let sit for 5 minutes.
4. Add 1 cup of flour, salt, and oil. Mix with a wooden spoon until combined.
5. Add the remaining cup of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl (between 3/4 and 1 cup flour).
6. Place dough onto a floured surface shape into a ball.
7. Roll out the dough into a size of your skillet.
8. Place in skillet and stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
9. Meanwhile, melt the butter and mix in Parmesan and seasoning.
10. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
11. Brush the dough with half the butter.
12. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.