Posted: 25th February 2014 by doomthings in Dinner, Snack, The Foodening
Tags: , ,

My best friend and I have been trying to make naan and while each attempt has turned out yummy, it’s never tasted like naan.  We tried a bunch of variations on the leavening agents and different ways of cooking/baking the bread.  This one has come the closest to that delicious delicious light fluffy flatbread called naan.

Naan | doomthings

Ingredients (adapted from Food 52):

  • 3 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp active dry yeast
  • 1 tbsp sugar
  • 1/4 cup lukewarm water
  • 3/4 cup warm milk
  • 1 cup plain yogurt
  • melted butter (or ghee) for brushing


  1. Combine yeast, sugar, and water and let sit for 5 to 10, or until foamy (this activates the yeast).
  2. In a separate bowl, combine the flours, baking soda, and baking powder.
  3. In a small bowl, combine the yogurt and milk until combined.  Add in the foamy yeast mixture.
  4. Stir the wet ingredients into the dry ingredients until combined and knead until smooth.
  5. Place dough in a well oiled bowl, cover with a towel or plastic wrap, and let rise for an hour or until doubled in size.
  6. When dough is ready, punch down on well floured surface and divide into 16 equal pieces.  Roll each piece to about 1/8 inch thick.
  7. Brush the dough on both sides with butter and place in a cast-iron skillet over medium-high heat for about 1 minute until bubbles form.
  8. Turn over and cook the other side for about a minute.
  9. Do the same for the remaining dough, let cool, and enjoy!

Ever wondered what doomthings uses to do the things doomthings does?  Probably not, but we’re going to tell you anyway.  Via Amazon, here’s a bunch of stuff we use to do the things we does.  We have these things and actually use them.  Check it out in the sidebar. Yeah, right there; on the left; it says “Doomthings Uses These”; yeah; click it! See all the things!

Need a review that’s not one of the crazies that posts on Amazon?  Just ask.  We’ve got that.

Right now, there’s only one thing and it’s my favorite:

…but more is coming.

Paprika Chicken Nuggets

Posted: 6th November 2013 by doomthings in Dinner, The Foodening
Tags: , ,

When we were little, mom made chicken nuggets for dinner sometimes.  They weren’t the greasy, fried kind; they were baked and perfect for small children.  We had chicken and I had a desire for some childhood comfort food.  This one, however, comes with paprika; and it’s seriously easy.  It hit the spot and I felt like I was 8 again, but with an actual appreciation of spices, and portions.

Paprika Chicken Nuggets |  doomthings


  • 2 pieces boneless chicken breast
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • 2 tbsp Hungarian paprika
  • salt and pepper to taste


  1. Remove fat and cut thawed chicken into small chunks.
  2. In a small bowl, combine bread crumbs, paprika, salt, and pepper. 
  3. Dip chicken chunks into egg wash, then coat with bread crumb mixture.
  4. Place chicken chunks into a greased baking dish side-by-side (do not layer).
  5. Bake at 350 degrees F for 10 – 12 minutes or until chicken is done.  Do not overbake or the chicken will be dry.


Mushroom & Spinach Pasta Goo

Posted: 29th October 2013 by doomthings in Dinner, The Foodening
Tags: , , , , ,

We have a Costco-sized pack of delicious delicious mushrooms and we can’t eat them fast enough.  Today’s dinner used up half of them and finished up our frozen spinach (fresh would have been better, but would have taken longer to prepare).  This one is easy because you can pretty much substitute out any one of the ingredients for something similar to get different tastes.  A lot of my measurements are inexact because I kind of made it up as I went along.  Try it!

Mushroom and Spinach Pasta Goo | doomthings

This definitely hit the spot.  There’s even some leftovers for tomorrow!  We might have to fight for them…


  • 1 cup mushrooms, sliced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 bag frozen spinach
  • 1/2 cup beef stock
  • 2 cups egg noodles
  • 3 tbsp marscapone cheese
  • 2 tbsp parmesan cheese, shredded
  • salt and pepper to taste


  1. Saute mushrooms, onions, and garlic until tender.
  2. Add spinach and cook until thawed/combined (or wilted if fresh).
  3. Add beef stock to taste and cook until partly evaporated.
  4. Season with salt and pepper to taste.
  5. Cook egg noodles (or any noodles of your choice) according to package directions, drain, and return to pot.
  6. Add marscapone and parmesan cheese to noodles and mix well. Add more to taste and season with more salt and pepper if desired.
  7. Add spinach/mushroom mix to noodles and mix well.”


Ratatouille Pizza

Posted: 17th October 2013 by doomthings in Dinner, The Foodening
Tags: , , , ,

We had leftover veggies from making ratatouille yesterday, so we made another one, then stuck it on pizza dough.  It was kind of awesome.

Ratatouille Pizza | doomthings


  1. Make ratatouille. (Add red peppers to the veggie list, I forgot that when I made ratatouille proper.)
  2. Put stretched pizza dough on pre-heated pizza stone (500 degrees F) for 1 minute.
  3. Pull out pizza stone, spoon ratatouille onto dough.
  4. Bake for 12 minutes or until dough is golden.

Ratatouille + pizza = delicious.