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Yummy drumsticks, Banana Naan and Garden salad

July 12, 2011
by Erin B

Ashley over at (never home) maker had this really interesting recipe for banana naan that she posted recently.  I have decided to try it.  Normally, I just link to the recipe I am using unless I am making changes.  This one I am making straight up, but since the directions are spread over two pages, I am reposting and consolidating.

Banana Naan:

1/2 mashed banana
1 teaspoon active dry yeast
1/2 cup warm water
1 to 1-1/2 cups unbleached bread flour
Pinch of salt

Method . . .

– Whisk together the yeast, banana, and water. Let froth for five minutes.

–  In a medium bowl, whisk together the bread flour and salt (and herbs, if you’re using them).

– Pour the wet mix into the dry and combine with a spatula. Then knead for a few minutes with you hands. You may need to add a tablespoon (or so) of warm water.

– Form a nice, elastic ball and lightly oil your medium bowl. Cover with plastic wrap and let rise for 30 minutes.

– Divide into four balls. Flatten each on a lightly floured work surface.

– Roll out each ball until it is about 5 to 6 inches in diameter.

– Spritz a frying pan with olive oil and heat over high heat.

– When hot, place one of the pre-naans on it. Press down a bit with your hands or a utensil. Cook until golden.
Then flip and cook until golden. Repeat with remaining pieces.

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This is one of the first recipes I learned to make when I moved out on my own.  I haven’t made it in…. over 12 years.  I remember really enjoying it back in the day.  I hope it lives up to my memory.  It was fairly easy and fairly tasty and the sort of thing toddlers can eat with their hands.

Yummy Drumsticks:

2 lbs chicken drumsticks
2 green onions, finely chopped
2 cloves garlic, crushed
1/2 cup bbq sauce
1 T veg oil
2 t sesame oil
1 T br sugar

– Pre heat oven to 425F

– Stir together sauce ingredients to remove sugar clumps

– Add chicken and toss to coat

– Arrange chicken on a foil lined pan, reserve extra sauce for second basting

– Bake 15 minutes

– Remove from oven, flip each drumstick over and baste with remaining sauce

– Bake another 10 – 15 minutes or until chicken tests done.

– let rest 5 minutes before serving.

I also have a garden full of fresh salad greens and am making a mixed green salad to go with it.  Pictures and reviews to follow

Update:

Things I have learned:

1. Banana Naan is WAY too much fun to say out loud!  This recipe is a keeper.A+

2. I have adjusted the oven temp up to 425F from my previous 375F because the drumsticks were more saucy and less sticky than I remembered.

3. Toddler girl will eat garden lettuce right out of the dirt, but not out of a salad bowl.

4. This meal was still good enough that the above picture is of helping number 2.  The first serving was gone too fast to photograph.

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