Grilled Garlic Naan (Bread Maker)

1 cup of warm water
2 tbsp of sugar
1 tsp of salt
2 cloves of garlic, crushed
2 ½ cups of unbleached white flour
1 tsp of bread maker yeast

½ cup of butter or margarine, melted

1.     Place first 6 ingredients in this order in your bread maker OR the order recommended by the makers of your maker.

2.    Put maker on dough setting and press start.  It takes about 2 hours to make.

3.    Punch down dough on a floured surface and break into approximately 12-15 golf ball size balls.

4.    Place on a tray and cover with damp towel to rise for 30 minutes.

5.    Preheat BBQ or cast iron pan on medium high heat

6.    On floured surface roll out dough into thin circles.

7.    Brush dough with melted butter and cook on each side for 2-3 minutes.

8.    Keep Naan warm by placing on top rack of BBQ or in a 200 degree f oven.

Nutrition Facts
Servings: 12
Amount per serving
Calories	171
% Daily Value*
Total Fat 7.8g	10%
Saturated Fat 1.3g	6%
Cholesterol 0mg	0%
Sodium 284mg	12%
Total Carbohydrate 22.1g	8%
Dietary Fiber 0.7g	3%
Total Sugars 2.1g
Protein 2.8g
Vitamin D 0mcg	0%
Calcium 8mg	1%
Iron 1mg	7%
Potassium 34mg	1%

Vanilla Soy Strawberry Rhubard Clafouti (Dairy Free)

6 tablespoons white sugar, divided
½ cup of rhubarb, chopped
1 ½ cups of strawberries quartered
3 eggs
1 cup of vanilla soy milk alternative (we use So Nice)
2/3 cup all-purpose flour
1/8 tsp of salt
1/4 tsp of cinnamon
Butter or Margarine

1.     Preheat the oven to 375 degrees.

2.    Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.

3.    In a small sauce pan over medium heat, cook rhubarb with 2 Tbsp of sugar until rhubarb becomes soft.

4.    In bowl mix cooked rhubarb with strawberries and pour into a pie plate, spreading evenly in the bottom.

5.    Using a hand mixer combine remaining sugar, eggs, soy, flour, salt and cinnamon.

6.    Pour soy custard over fruit.

7.    Bake for 50 to 60 minutes or until firm and lightly browned. Let stand 5 minutes before slicing.

Nutrition Facts
Servings: 6
Amount per serving
Calories	166
% Daily Value*
Total Fat 3.6g	5%
Saturated Fat 1.1g	6%
Cholesterol 84mg	28%
Sodium 102mg	4%
Total Carbohydrate 28.6g	10%
Dietary Fiber 1.9g	7%
Total Sugars 15.9g
Protein 5.6g
Vitamin D 28mcg	141%
Calcium 80mg	6%
Iron 1mg	8%
Potassium 179mg	4%

Honey Wheat Hamburger Buns

1 1/3 cups of water
2 tbsp of non-fat milk powder
2 tsp of salt
2 tbsp of honey
2 tbsp of oil
2 cups of whole wheat flour
2 cups of unbleached white flour
1 tbsp of bread maker yeast

1 tbsp of oil for brushing

1.     Place all the ingredients in this order in your bread maker OR the order recommended by the makers of your maker.

2.    Put maker on dough setting and press start.  It takes about 2 hours to make.

3.    Flatten dough out on floured surface to about ½-1 inch thick and using a large glass or circle cookie cutter cut out circles.

4.    Place circles of dough 1 inch apart on a cookie sheet lined with parchment paper.

5.    Cover with a damp towel and let rise for 30 minutes.

6.    Optional: brush buns with a little oil

7.    Preheat oven to 375 degrees.

8.    Bake for 12-17 minutes, or until a golden brown.

 

Before Baking:

    After Baking:

Recipe Adaptations

Sometimes we need to make some changes to some of our favorite recipes for many different reasons.  Here are some of the adaptations that can be made.


Chickpea Salad : Replace Lemon Dijon Viniagrette with Apple Dijon Viniagrette and add 1 tsp of honey.

Apple Cumin Pork Chops: Take the spice paste and rub it on a pork tenderloin roast and bake in the oven.

Apple Curry BBQ's Pork Chops: Replace the applesauce with plum jam or jelly.

Crockpot Ranch Taco Soup with Chicken Meatballs: Make it vegetarian by omiting the meatballs and instead of chicken broth use vegetable broth.

Crockpot Peanut Thai Chicken Lettuce Wraps: You can replace peanut butter for soy bean butter or cashew butter.

Recipes calling for Salsa Verde can be replace with your favorite Salsa.

Crockpot Salsa Verde Chicken

2 lbs of skinless boneless chicken thighs
1 can of black beans rinsed
1 cup of Salsa Verde
½ cup of corn (frozen is ok)
4oz of cream cheese

1.     Place chicken, beans, corn and Salsa Verde in Crockpot.

2.    Cook on low for 6-8 hours or high for 3-5 hours.

3.    ½ hour before serving stir in cream cheese.

4.    Serve on rice or in tortillas with peppers, lettuce and/or tomatoes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	446
% Daily Value*
Total Fat 19.3g	25%
Saturated Fat 8.3g	41%
Cholesterol 222mg	74%
Sodium 710mg	31%
Total Carbohydrate 16.5g	6%
Dietary Fiber 5.1g	18%
Total Sugars 2.6g
Protein 52g
Vitamin D 0mcg	0%
Calcium 82mg	6%
Iron 8mg	42%
Potassium 386mg	8%

April 2012's Top Five Recipes

Here are April's Top Five Recipes!

Cinnamon Rolls
Crockpot Ranch Chicken
Crockpot Peanut Thai Chicken Lettuce Wraps
Ranch Seasoning
Pizza Rolls

Crockpot Peanut Thai Chicken Lettuce Wraps

¼ cup of natural peanut butter
2 cloves of minced garlic
2 tsp of grated ginger
2 tbsp of soy sauce
1 tsp of sesame oil
½ tsp of Sriracha
¼ cup of chicken broth
4 frozen boneless, skinless chicken breasts
1 sweet pepper sliced thin
2 green onions sliced
12-15 whole leaves of lettuce

Nutrition Facts
Servings: 4
Amount per serving
Calories	283
% Daily Value*
Total Fat 11.3g	15%
Saturated Fat 1.7g	9%
Cholesterol 65mg	22%
Sodium 594mg	26%
Total Carbohydrate 13.3g	5%
Dietary Fiber 1.8g	6%
Total Sugars 3.2g
Protein 34.4g
Vitamin D 0mcg	0%
Calcium 11mg	1%
Iron 3mg	18%
Potassium 533mg	11%

1.     Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.

2.    Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts

3.    Cook on low for 6-8 hours or high for 3-4 hours

4.    Shred chicken and add back about ¼ cup of the peanut sauce.

5.    Serve on lettuce with green onions and peppers (or any other Thai fixings)