Thinking Day 2003
Taste Testing Recipes

These are the recipes used for the event we held with Brownie/Junior Girl Scout Troop 990 of Ocean Shores on February 21, 2003.

The troops decided to put emphasis on Mexico and India this year. England was represented by rootbeer and Switzerland by a Swiss chocolate truffle for each girl.

Our good friends in Troop 990 provided:

Mock Margarita Punch

1 6 oz. can frozen lemonade concentrate
1 6 oz. can frozen limeade concentrate
1/4 cup powdered sugar
3 cups crushed ice
2 cups club soda, chilled

In blender container, combine concentrates, powdered sugar, and ice. Cover; blend until of slush consistency. Add club soda; stir gently. If desired, rub rim of glass with lime slice  and dip in coarse salt. Fill each glass with slush mixture. Makes 12 1/2 cup servings. YUM!


Quesadillas

4  (9 or 10 inch) flour tortillas
4 oz. (1 cup shredded Cheddar or Monterey Jack cheese
1/4 cup salsa
1/4 cup sliced ripe olives, if desired
1 small avocado, sliced, if desired

Microwave directions:
Top 2  tortillas with cheese, salsa, olives, and avocado. Top each with second tortilla. Place 1 at a time on microwave safe plate. Microwave on HIGh for 1 minute or until cheese is melted. Repeat with remaining quesadilla. Cut quesadillas into wedges to serve. Makes 2 quesadillas.

Conventional Directions:
Heat oven to 350f.  Prepare quesadillas as directed above. Place on large ungreased cookie sheet.  Bake at 350f. for 5 minutes or until cheese is melted.


Quick Spanish Rice

3/4 cup uncooked regular long grain rice
1/2 cup water
1 14 1/2 oz. can Mexican Style Stewed Tomatoes
1 8 oz. can tomato sauce
1 11 oz. can Green Giant Niblets Golden Sweet Corn

In medium saucepan, combine all ingredients. Bring to boil, stirring frequently. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender and water is absorbed, stirring frequently. Makes 4 1 cup servings.


Nachos Ole

24 round tortilla chips
1 cup refried beans (from a 15 1/2 oz. can)
1/4 cup salsa
2 oz. (1/2 cup) shredded Monterey Jack cheese
24 slices of ripe olive

Place chips on ungreased cookie sheet. Spread 1 heaping teaspoon bean on each chip. Top each with 1/2 teaspoon salsa, 1 teaspoon cheese, and 1 olive slice. Broil 6 inches from heat until cheese is melted. Serve immediately. Makes 24 appetizers.

Microwave Directions:
Prepare recipe as directed above. Place 6 to 8 nachos on microwave safe plate lined with a paper towel. Microwave for 1 to 3 minutes or until cheese is melted,rotating plate 1/4 turn halfway through cooking time.

All of the above recipes are from
"Pillsbury Classic Cookbooks Mexican Cooking"

***

We in Troop 651 Provided:

Mrinal's Pullao
Recipe by Mrinal Roy, Rooby's father-in-law

1/4 cup vegetable oil
1/2 stick cinnamon
8 whole cloves
8 whole black peppercorns
6 pods cardamom, broken
3 cups basmati rice * see note
4 1/2 cups water
1/2 teaspoon salt
1 pinch turmeric
1/2 cup golden raisins
1/4 cup butter
1 cup sugar

1. Soak raisins in warm water and preheat oven to 350f.
2. Heat water in oven proof pot over high heat. Add cinnamon stick, cloves, peppercorns, and cardamom pods.  When this mixture starts sputtering add the rice.  Fry the rice until it begins to turn brown.
3. Add water, salt and turmeric.  Drain raisins and add to pot. Bring mixture to a boil and add butter and sugar.
4.  Place lid on pot and place in preheated (350f.) oven for 20 minutes. Do NOT open lid of pot during this time. Remove from heat. Fluff with fork and serve.

Note from Dianne: This recipe makes enough for an army. Maybe two armies. I'd halve it even for a family of six.  This is a reallly delish recipe...tastes like a spicey cookie.

Tandoori Chicken
Rooby's recipe

(A tandoori is a special super hot grill used in Indian cooking. You can make this recipe at home on your own bbq grill or in the oven.)

11 oz. Patak's Tandoori Paste
1 quart whole milk yogurt
1 bag boneless skinless chicken thighs

As directed by Rooby:
it's not terribly spicey and kids love it because the chicken is red when finished.  This is super easy to make too.  You make the tandoori paste in a jar. (Note from Dianne, try a middle eastern or Indian market, a gourmet shop, or an online source. I found it at an Indian restaurant that sold  spices etc  and also found it on several web sites. If you live here in Gray's Harbor County The Market Place in Aberdeen can order it for you.)

All you need is skinned chicken thighs and yogurt (whole milk yogurt is the best because it keeps it moist. Use  low fat only if you have no choice.) One jar of Patak's and one quart of yogurt will easily do a large tray of thighs from Costco (Dianne bought a bag of frozen thighs at Safeway.) I have often stretched it to two trays. (Dianne agrees.) 

Method:
Score the chicken thighs with a sharp knife in a 1" diamond pattern.

Combine yogurt and Patak's  and pour over chicken.

Marinate overnight. I like to use a 2 gallon ziplock bag for this. (Dianne used 2 1 gallon bags.)

They are best cooked on a BBQ grill (Dianne says  Spray the grill with Pam!  Even with that it really makes a mess..but  it's worth it.) but it can be baked in the oven the way you normally bake  chicken. About 1 hr at 325f.

Dianne says, it really is better grilled. The flavor is fuller. It's prettier with the grill marks too. This recipe ROCKS! The kids and parents really loved it.

Rooby also suggested in response to my questions about  doing  smaller pieces: I think if you are going to do smaller portions I'd buy boneless skinless thighs, marinate  them then skewer and cook tehm. They would have the flavor, les mess, smaller protions, easier to manage.  I wouldn't do breasts, they get too dry because you cook them without the skin on. (Dianne did try breasts a few weeks after the Thinking Day event  just to test it and it worked fine..just  watch  your cooking time.)


Naan

Shared by Rooby. Original Source: "From Bengal To Punjab" by Smita Chandra

This is an excellent recipe! As a yeast bread baker/lover I found this dough to be very exciting to work with. The flavor of the bread is wonderful.  Friends who know what Naan is supposed to be like (besides Rooby!) have raved about this recipe.

1 cup whole milk
2 easpoons sugar
2 tablespoons active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil
2/3 cup plain yogurt
1 large egg, lightly beaten
melted butter or ghee

1. Scald the milk, then let it cool to room temperature. Add the sugar and yeast, stirring well to dissolve them. Let the mixture stand in a warm place until the milk is slightly frothy (about 15 minutes).

2. Place the flour in a large mixing bowl and add the salt, baking powder, oil, yogurt, and egg. Work them into the flour with your fingers. Gradually add the milk mixture  and knead until you have a soft smooth dough (5 to 7 minutes).

Transfer the dough to a greased bowl, cover with a damp cloth, and let it stand in a warm place  until the dough has doubled in size (about 1 hour).

3. Punch down the dough and divide it into 12 equal sized balls.  Warm a griddle over medium heat. Roll one ball lightly in flour and with a rolling pin shape it lightly into a circle 7 to 8 inches in diameter, dusting it with flour whenever necessary to prevent sticking. Place the naan on the griddle and cook until ther surface bubbles lightly and the underside is lightly brown in spots (about 3 minutes).  Flip it over and cook  for another 3 minutes. Transfer to a dish and brush with melted butter or ghee lightly. Cover with Aluminum foil to keep warm. Make the remaining naan  the same way. Serve Warm.

Authors note says they are traditionally baked in the oven but she finds pan-broiling  yields a softer, better naan.

Dianne says...I froze some for about 3 weeks in a large ziplock bag with the air squeezed out. They kept well and when thawed at room temp, warmed very briefly in the microwave, and  re buttered  they were still excellent.

These would be a great bread to use folded taco style with  taco filling, chicken salad,  bbq, etc.

THANK YOU ROOBY! You made our Indian adventure one we will always remember.
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