Stonefire Naan Bread

We love bread. We have it for breakfast and always with dinner. French bread is our favorite, but we also have bagels, croissants, and English muffins. When we have Persian food we get a lot of flat round bread. We discovered Stonefire naan bread a couple of years ago. And we really liked that it can be placed in the toaster to heat it up and it has a great texture. When we don’t feel like cooking for dinner we might have sandwiches with leftover chicken, or in this last instance turkey. But rather than use a regular sub roll or sandwich roll I thought we might try using the naan bread instead. We get whole grain and plain naan so we tried the whole grain. My husband had his doubts that it would be any good and didn’t think I would be able to make a pocket out of it. Well, I proved home wrong. After stuffing the naan with turkey, lettuce and hot yellow ring peppers were added too along with sub oil. Add to that a few pierogi, broccoli and a side salad and it was really good. I can’t foresee using a regular sub roll or bun again. Since we rarely go to restaurants any more it gets difficult to be creative about what to make for dinner. This is certainly an easy way to fix that. And we aren’t very picky anyway. 

Cabbage Soup

We love soup - and we have a recipe my mom sent to us many years ago. Being Polish, anything made with cabbage is good. So we got a small head of cabbage with the last batch of groceries and thought it was a good time to dig out the recipe. It’s one of the rare times that I help my husband make dinner. He is the cook in the house. My role is more reading the ingredients and instructions rather than actually do any cooking. He usually just puts things together without instructions and it always tastes wonderful. So we started out cutting up the cabbage - making sure to cut out the stem part, cut up the potatoes, and then start the process. You can literally put anything in this soup so we got out the leftover vegetables, and the called for baked beans. We like a tomato flavor so we added some spicy mild diced tomatoes. We had leftover frozen chicken broth, and added in four cups total by using two more cans. Then a little pepper. It doesn’t take long for everything to cook - twenty minutes and then ten more for the vegetables, after the bay leaf is removed. Add to that some naan garlic bread and a salad. It was delicious! My Polish cook book has all kinds of things stuffed in to it. One of these days I need to get refamiliarized with it all. Next up will be unstuffed cabbage rolls - another favorite. It’s the season for soup and comfort food - something we need right about now.