Naan Bread

Original recipe from Budget Bytes.

Yield: 16 pieces

Ingredients:

• 1 T sugar
• 1 1/2 T yeast
• 1 1/2 c warm water
• 1/2 c olive oil
• 1 t salt
• 4-5 c flour (at least 1 c white flour)
• butter & garlic salt for frying

Directions:

1. In a large bowl, sprinkle sugar and yeast. Slowly pour warm water over all (try to wet every grain).
2. Let yeast bubble 5-10 minutes. Meanwhile, if needed, mill the wheat into flour (I use the WonderMill on its finest setting). 
3. Pour oil into water mixture. Add 2 cups flour and whisk to combine. Let sit for 15 minutes (I use my timer so I don't forget it).
4. Add salt and more flour one cup at a time, mixing to combine each addition. Add and mix or knead flour until dough pulls together but still feels slightly sticky, like a sticky note. Knead dough 5-10 minutes. 
5. Place into large bowl and cover. Let rise 40-50 minutes (using timer again), or until double. 
6. Sprinkle counter with a few tablespoons of flour. Knead dough and punch out all air bubbles. Cut into halves 8 times (16 pieces) and work each piece until the dough will stretch over itself without ripping. Fold dough under itself and shape into a ball. 
7. Heat cast iron skillet to medium high. Roll each piece to 1/4 inch thick. Drop 1/2 t butter on pan and sprinkle with garlic salt for each naan. Fry each side 1 minute. 
8. Serve hot with tikka masala, coconut lentil curry, or shish kabobs; or cold with hummus.

Snickerdoodles

Origional recipe from Two Peas and their Pod.

Yield: about 3 dozen cookies

Ingredients, dough:

• 1 c butter, creamed
• 1 1/2 c sugar
• 2 eggs
• 1 1/2 t vanilla
• 1/4 t salt
• 1 t soda
• 2 t cream of tartar
• 3 c flour

Ingredients, topping:

• 3 T sugar
• 3 T cinnamon

Directions:

1. Preheat oven to 400.
2. In a large bowl or kitchenaid, beat butter and sugar. Add eggs and vanilla and cream together until smooth.
3. Add dry ingredients until just combined (dough will be crumbly). Roll into balls, about 2 T per cookie.
4. In a small bowl, combine sugar and cinnamon. Roll each dough ball into the mixture and place 12 to a cookie sheet.
5. Bake 10 minutes. Let cookies cool on sheet 2-5 minutes before transfering to wire rack to cool.

Stuffing Chicken

 Original recipe from family.

Ingredients:

• 2 lb chicken pieces
• 2 c gravy
• 1 c sour cream
• 2 recipe stuffing, or one box

Directions:

1. Preheat oven to 350. Rinse chicken pieces and place in a 9x13 pan. Mix gravy with sour cream and pour over chicken pieces. Cover tightly with foil and bake 40-60 minutes, until chicken is cooked thorugh.
2. Make stuffing according to directions. Remove chicken from oven and set oven to broil. Remove foil and top chicken mixture with stuffing. Broil 3-5 minutes, until crispy on top. Serve with favorite veggies. 

Gravy

Original from Recipe Tin Eats.

Ingredients for every 1 c broth:

• 1 c broth, boiling
• 2 T butter
• 2 T flour
• 1/4 t onion powder
• 1/8 t pepper

Ingredients for 1 quart broth:

• 4 c broth, boiling
• 1/2 c (1 cube) butter
• 1/2 c flour
• 1 t onion powder
• 1/2 t pepper

Ingredients for 2 quarts broth:

• 8 c broth, boiling
• 1 c (2 cubes) butter
• 1 c flour
• 2 t onion powder
• 1 t pepper

Directions:

1. BROTH: you can use homemade broth, a mixture of 1 c water + 1 t bouillon, or whatever juices you have leftover after a roast. Taste test the juices to see if any additional salt is needed. 
2. In a small (or medium-large, for more than 1 quart) saucepan over low heat, melt butter. Add flour and cook over medium heat, mixing well. 
3. When butter/flour mixture (roux) starts to bubble, add half the broth. Mix well. Add half more of the broth and mix again. Add the remaining broth and whisk until well incorporated. 
4. Serve in a small pitcher or gravy boat.

Wheat Berries

Original recipe from Love and Lemons.

This steamy, unprocessed breakfast is fibrous, filling, and even boasts some protein.  Like oatmeal, your topping options are endless. Also try cracked wheat!

Yield: 3 cups cooked 

Ingredients:

• 1 c wheat kernals 
• 3 c water
• 1/4 t salt

Directions:

1. Rinse wheat kernals well. I do this by measuring them into a quart jar, adding hot water, and mixing with a butter knife. Then I rinse them through a sieve. 
2. In a medium pan over high heat, bring to a boil. Reduce heat to low and cover with lid. Simmer 30 minutes, then check for doneness. Continue to simmer in 5 minute incriments till desired texture is reached. 
3. Alternatively, combine all ingredients in instant pot. Set to cook 10 minutes, then allow slow-release of steam. 
4. Serve in as a breakfast porridge with milk and sweateners like honey or berries, or to add substance to soups and salads. Freezes well. 

Roasted Chickpeas

Original recipe from Well Plated.

Yield: about 2 cups.

Ingredients:

• 3 c cooked chickpeas (2 cans)
• 2 T olive oil
• 1 t cumin
• 1/2 t garlic salt
• 1/2 t smoked paprika
• 1/2 t chili powder
• 1/2 t cayenne pepper

Directions:

1. Preheat oven to 375.
2. Rinse and drain chickpeas. Peal back any skins that are coming off and discard. Lay out on a clean tea towell or paper towel and pat dry, then let them air dry for 1 hour. 
3. On a large cookie sheet, scatter chickpeas. Drizzle with olive oil and stir with spatula to coat. 
4. In a small bowl, mix seasonings. Sprinkle over chickpeas and toss/stir to coat.
5. Bake 40 minutes. Turn off the oven, crack the door, and leave chickpeas for cool inside for 5 more minutes. Remove and let cool on counter before enjoying as a snack or on this delicious Curly Kale Salad!

Curly Kale Salad

Pictured: Curly Kale Salad with mashed potatoes and baby back ribs.

Original recipe from Peas and Crayons.

Ingredients, salad:

• 5 cups chopped curly kale
• 1 t olive oil
• pinch salt
• 1 c black beans
• 1 c frozen corn
• 1 bell pepper, chopped
• 1-3 chopped tomatoes or to taste
• 1/2 c shredded carrots
• 1/2 bunch chopped fresh cilantro
• 1/2 recipe roasted chick peas, optional

Ingredients, dressing:

• 4 T olive oil
• 3 T lime or lemon juice
• 2 T honey, warmed 
• 1 T red or white wine vinegar
• 1/2 t salt
• 1/4 t pepper

Directions:

1. Wash and dry kale. De-stem and chop into ribbons. In a large bowl, add kale, 1 t olive oil, and a pinch of salt. Massage kale with hands until it tenderizes and darkens in color. 
2. Add all remaining salad ingredients but roased chick peas.
3. To make dressing, measure ingredients into a pint jar and mix well. Drizzle over salad.
4. Mix well with (gloved?) hands or tongs.
5. Just before serving, mix in optional roasted chick peas. Enjoy!

Irish Soda Bread

Original recipe from the Ruralite Magaizine and Sally's Baking Addiction.

Yield: 1 large loaf

Ingredients

• 4 c flour (can use 1/2 wheat)
• 1 t baking soda
• 1 t salt
• 1/4 c sugar
• ½ c butter
• 1 c raisins or golden raisins 
• 1 ½ c buttermilk
• 1 egg
• 1 T sparkling sugar, optional

Directions 

1. Preheat oven to 375°.
2. In a large bowl, combine 2 c flour, baking soda, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add remaining flour.
3. In a small measuring bowl, whisk butter milk and egg. Stir/knead in buttermilk just until combined. Fold raisins inside dough, covering them completely so none show on the outer edge.
4. Place in a buttered cast iron skillet or baking sheet; pat into a 7-in. round loaf (shouldn't be taller than skillet sides). Using a sharp knife, cut a deep cross into top of the loaf. Sprinkle sparkling sugar over top, pressing into dough. Cover with a lid or foil.
5. Bake 20 minutes, then uncover and bake 25 min more, or until thermeter inserted in the center reads 195° F. Cool 10 min on a wire rack before cutting. Makes a great breakfast with a green smoothie!