Growing up meal time was a "fend for yourself" time. Generally. We did have meals together. Sometimes. As a general rule if you were hungry, you found something to eat or went hungry. After getting were married, I remember my husband asking me what we were going to have for dinner. To me it seemed a funny question. I told him I was going to have cereal and asked him what he was planning to eat. It seemed a perfectly logical to me. (I should say here that my husband was one of six children and they ate nightly meals together). He asked in his very sweet way, “Don’t you think we should make something and eat together?” I was baffled. After all, it wasn’t a birthday, Christmas, Easter or Thanksgiving. It was a regular
day. It wasn’t even Sunday. “Seriously?” was my response. Probably not what the poor guy wanted to hear. The next night we had meatloaf. I was very proud of myself. It was a regular day, and I had cooked dinner. Again my sweet husband asked (so kindly as to not offend), “Do you think we should have
something with the meatloaf…like potatoes, rice or corn?” “SERIOUSLY???” I had just cooked a main course, which to me was a big deal. The idea that he thought there should perhaps be more on the table was totally foreign. We’ve come along way since then. I now usually cook a nightly meal, not to mention making breakfast & lunches. Cooking has become something I usually enjoy. We are busy with 3 children so meals have to either be very simple and fast, or planned ahead of time. And yes, we do still have cereal for dinner every now and again.

Thursday, March 1, 2012

Navajo Fry Bread for Navajo Taco

2 ½ cups flour
½ teaspoon salt
1 tablespoon non-dairy creamer
2 teaspoons baking powder
1 cup warm water
Vegetable oil or shortening for frying

Optional taco toppings:
Shredded lettuce
Shredded cheese
Salsa
Olives
Sour cream
Avocados
 
Preheat oven to 200° and line baking sheet with paper towels.  Stir together flour, salt, creamer, and baking powder.  Stir in warm water.  If dough is very sticky add more flour, one tablespoon at a time, until dough is soft but cohesive.  Don’t knead.  Let dough rest 15-20 minutes.  Cut dough into 6-8 pieces.  On a lightly floured surface, pat first pieces of dough into a circle about ¼ inch thick.  Heat 1-inch of oil or shortening in heavy skillet over medium heat.  Oil should be 350°.  Test with a small piece of dough.  If it starts to fry immediately, the oil is ready.  Pat excess flour off first dough circle and carefully lay into the oil.  With tongs, depress the middle so the top is submerged under the oil.  Fry 3 minutes, or until the bottom is golden.  Turn and fry the other side approximately the same amount of time.  You do not need the bread to be uniformly golden.  Drain on paper towels.  Transfer to baking sheet and place in oven to keep warm.  Cook remaining dough.  When all the bread is cooked, top with chili and serve with shredded cheese, shredded lettuce and other optional taco toppings if desired.
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