Indian potatoes

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, pressed
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon paprika
• 2 small russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/3 cups canned low-salt chicken broth
• 1 tablespoon fresh lemon juice
• Chopped fresh cilantro

Directions

Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

Garlic Cream Chicken

Garlic Cream Chicken

3 whole heads garlic (about 40 cloves)
2 pounds boneless, skinless chicken breasts
Salt & Fresh Ground Pepper
3 TBSP Salted Butter
3 TBSP EVOO
1 1/2 c. white wine
1 TBSP dried thyme
2 TBSP flour or 1 TBSP corn starch (GF)
2/3 c. heavy cream
1 cup mushrooms (optional)

Drop the garlic into a pot of boiling water. Wait for 60 seconds, then drain & peel. Set aside cloves. Season chicken very liberally with salt & pepper. Heat the butter and oil in a large, deep pan over medium high heat. Saute the chicken until nicely browned (about 5 minutes per side). When done, transfer to a plate.

Next add all the garlic cloves & mushrooms to the pan. Lower the heat to medium and saute for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. Scrape the bottom bits from the bottom of the pan Let alcohol burn off. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer for 20-30 minutes.

Remove chicken to a platter and cover with foil. In a small bowl, whisk together flower and 1/2 c. of the sauce and then whisk it back into the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over chicken and serve.

Bread machine pizza dough

Ingredients:

2 teaspoons dried granulated yeast
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water, plus
2 tablespoons water

Instructions:

1. Place all the above ingredients in the order listed into the bread machine (or in the order specified by your manual)
2. Select the dough cycle and press start!
3. When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus'coating' it in oil.
4. Cover and leave to rise in a warm place for about 1/2 an hour.
5. Knead the risen dough lightly. **I find that the dough is less sticky and easier to stretch out if I shape the dough into a half sphere and let it sit on the counter for 5-10 minutes extra after this step**
6. Shape and stretch into a circle
7. Place on well greased baking tray or pizza pan. Add sauce and toppings, bake at 375 for about 12 -15 minutes (time depends on pizza you are making)