For each cup of beans add three cups of water and one tbsp of oil. Cook on high pressure 3 to 10 minutes and allow pressure to release naturally (takes about half an hour).
This applies for any kind of dry beans including split peas.
Larger beans like kidney beans should be left on the longer end (7-10 minutes) while smaller legumes only need 3-5 minutes.
Cook and season the hamburger. Cook the macaroni. Mix tomato juice and/or stewed tomatoes with macaroni, hamburger and cheese and heat until the cheese is melting.
The name seems like a racist stereotype when I think about it as an adult. There’s nothing Chinese about it except that it is served with chow mein noodles.
This is a homemade seasoning that works as well as Zesty Lemon Seasoning. It’s not the same, just equally well received and as easy to use.
Mix everything together well and then use the same way you would use Seasoned Salt.
In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.
In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.
Place the butter and 1 tablespoon garlic in a small, microwave proof bowl. Heat in the microwave until the butter has melted.
Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about ¼ inch thick –it’s completely okay if it’s an imperfect circle. Sprinkle the top side with a bit of the garlic powder and remaining minced garlic. Use your fingers to press it into the dough and then pass the rolling pin over the top of it to ensure it’s secured. Repeat this method with the remaining dough.
Warm a large cast-iron skillet over medium-high heat until it’s nearly smoking. Be sure to have a lid large enough to fit the skillet and have the bowl of garlic butter with pastry brush nearby.
Carefully pick up one of the rolled out naan and gently lay it in the skillet, garlic side up, and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. Flip it over again and cover the skillet for about an additional 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots.
Remove the naan from the skillet and generously brush the top with the garlic butter. Sprinkle the tops with a few pinches of sea salt and chopped cilantro. Repeat with the remaining 5 naan. Serve warm.
I’ve heard that this can be used as a pizza crust.
For other intriguing cat iron bread options see Wide Open Eats