No-Knead Quick Bread

 I like this bread and am making it for dinner.

3 cups bread flour
3/4 teaspoon regular yeast (not instant)
1 1/4 teaspoon salt
1 1/2 cups water
Mix all the ingredients.
Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.
Lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap.
Let proof for about an hour.
Heat the oven to 450°F. Put a Dutch oven in the oven to heat. When the dough has doubled in size, put it in the pan.
Cover the pot with a lid and bake for 30 minutes.
Remove lid and bake for another 15 minutes to let it brown.


http://www.thekitchn.com/thekitchn/baked-good/noknead-bread-in-a-hurry-035556

Chicken Tikka Masala, Sticky Rice with Mango

Chicken Tikka Masala

Classic indian dish that Stephanie and I had at curry boyz in SF and had to figure out how to make.  We buy some pizza dough and bake it on our pizza stone at 550F and it tastes just like naan.  You could also make rice to go with it.

http://allrecipes.com//Recipe/chicken-tikka-masala/Detail.aspx

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (soak them in water so they don't burn)
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. 

Sticky Rice with Mango

This recipe is from our friend Danielle.  It's really good.
1      Mango
4       tablespoons     sugar (add more to taste)
2       cups    sticky rice
2       pinches salt
1 13.5 oz can coconut milk
Cook jasmine rice in a rice cooker.
Heat the coconut milk in a pot over medium heat. Stir constantly and
let the coconut milk simmer. Hard boiled coconut milk will curdle. Add
sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk
over the hot sticky rice. Let it sit for 5 minutes. The sticky rice
will absorb all the coconut milk. The rice should be a little mushy.
Spoon the rest of the coconut milk on top of the rice at serving time. 

Enjoy!