CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

 CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

1 cup (220g) unsalted butter

1 ½ cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 ¼ cups (280g) all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Brown the butter. Melt butter over medium heat, continuing to stir until it reaches a rich amber color. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350°F and line a large baking sheet with parchment paper.  In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.  Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 minutes until thickened. Mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or ¼ measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to cooling rack.

COCONUT CASHEW COOKIES

 COCONUT CASHEW COOKIES

2 cups cashews

2 cups coconut flakes

1 cup dark chocolate chips

Half of a can of condensed coconut milk

Crush up cashews, mix all ingredients.  Spoonful mounds onto a parchment-lined baking sheet. Bake at 350°F for 10-14 minutes or until golden brown.

S’MORES COOKIES

 S’MORES COOKIES

Sheets of graham crackers, broken into halves

Full size marshmallows, cut in half

Hershey’s Chocolate Bars

Chocolate Chip Cookie Dough (store bought or homemade)

Preheat the oven to 375°F. On a baking sheet lined with parchment paper, place 4-6 graham cracker halves, layer each with a piece of chocolate and top with a marshmallow half. Scoop a ball of cookie dough and dome on top of the s’more. Flatten and pinch the dough to completely cover the top of the s’more with cookie dough. Repeat to cover each cookie. Chill the cookies on the baking sheet for about 15-30 minutes before baking. Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

PERFECT BATCH RICE KRISPIE TREATS

 PERFECT BATCH RICE KRISPIE TREATS

6 tablespoons real butter 

8 cups + additional 2 cups mini marshmallows

6 cups rice krispie cereal

pinch of salt

Line a rimmed baking sheet with parchment or foil and spray lightly with non-stick spray.  Set aside. 

In a very large mixing bowl add rice krispies and 2 cups mini marshmallows, set aside. 

In a large stock pot on the stove top, melt the butter and add the 8 cups marshmallows.

Once melted, quickly pour over cereal mixture and stir well until all cereal is coated.  Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.  

Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.

PISTACHIO BREAD

 PISTACHIO BREAD

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

Glaze:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

FRENCH CHICKEN

FRENCH CHICKEN

6 bone-in, skin-on chicken thighs

2 tablespoons unsalted butter

8 ounces cremini mushrooms, halved

3 large shallots, diced

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour

½ cup dry white wine

2 cups chicken stock

1 pound baby gold potatoes, halved

4 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf

¼ cup heavy cream

Preheat the oven to 325˚F. Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pan. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the pan. Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175˚F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

 EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

6 ounces pasta (1 3/4 cups)

½ cup whipped whole milk cottage cheese 

2-4 ounces sharp cheddar cheese, grated (½-1 cup)

Add pasta to pot or skillet and add just enough water to cover. Add a pinch of salt; bring to boil. Cook, stirring occasionally, until pasta is almost al dente, about 6 minutes (or 1 minute less than package directions for al dente).

Add cottage cheese, return to a boil, then add cheddar (I used 2 oz but it can handle more!). Lower the heat, cook until creamy sauce forms. Season with salt and lots of black pepper. Serves 2.

NAPA VALLEY’S BEST MAC N CHEESE

 NAPA VALLEY’S BEST MAC N CHEESE

1 lb elbow macaroni

2 tablespoons extra virgin olive oil

1 cup sour cream

3 tablespoons Dijon mustard

1 cup Panko breadcrumbs, toasted

3 cups heavy cream

2 cups sharp cheddar cheese, grated

½ cup Parmigiano-Reggiano, grated

1 cup thick cut bacon, cooked and crumbled

Chopped parsley and chives for garnish

Salt and pepper to taste

1. Cook elbow macaroni ‘al dente,’ then toss with extra virgin olive oil and let them cool.

2. Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)

3. Toast Panko breadcrumbs to golden perfection – the crispy crown for your mac and cheese.

4. Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.

5. Combine the cheese goodness with the macaroni and crumbled bacon, heating until combined.

6. Add fresh chives and parsley, season to perfection with salt and pepper.

7. Serve it up in a dish or individual bowls, topped with those toasted breadcrumbs. Best eaten immediately.

PEANUT DIPPING SAUCE FOR SPRING ROLLS

½ cup smooth peanut butter 

2 Tbsp. soy sauce or Tamari

2 Tbsp. brown sugar

1 Tbsp. rice vinegar or lime juice

1 clove garlic crushed

½-1 tsp. Sriracha sauce to taste

3-6 Tbsp warm water

Add all ingredients, except for the water, to a medium-sized bowl.  Whisk until well smooth and well combined.

Slowly add in warm water 1 tablespoon at a time to help thin it out.  3-6 tablespoons of water should get it to be a good dipping consistency.

SPRING ROLLS

½ bunch cilantro, stems removed

1 oz. basil, sweet or Thai, stems removed

1 lb. boiled shrimp 36/40 count, peeled and de veined

4 oz. Vermicelli rice noodles, cooked

2 cups matchstick carrots

2 cups shredded lettuce

1 large cucumber, cut into 3-inch long ¼-inch strips

12 rice papers 

Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides. Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still feel a bit firm when you pull it out but it will continue to soften while you add your filling ingredients. Remove the paper from the water and place it on a plastic cutting board. Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded lettuce to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you’ll have a difficult time rolling it up. Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients. Fold the right side of the paper over. And then fold the left side over.  It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it’s totally okay! Just keep going. Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls. Serve with Peanut Dipping Sauce.

MARINATED ONIONS

 MARINATED ONIONS

1 small red onion

¾ cup Extra Virgin olive oil

1 tablespoon dried oregano (not ground)

1 tablespoon red wine vinegar

1 to 2 teaspoons of high-quality balsamic vinegar (optional but recommended) 

Thinly slice the red onion and place in a low bowl.  

In a separate bowl, stir the olive oil, red wine vinegar, balsamic vinegar, and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.

Let sit on the counter at room temperature to marinate for 12 hours before using. Keeps for 2-3 days unrefrigerated.

CHEESY SPINACH SAUSAGE QUICHE

 CHEESY SPINACH SAUSAGE QUICHE

1 deep dish pie shell (16 oz)

8 oz breakfast sausage cooked and drained

2 cups fresh spinach

½ cup shredded cheddar cheese

6 large eggs

½ cup heavy cream

½ cup milk

¼ tsp salt

¼ tsp ground black pepper

Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans (Do not poke holes in the crust as the egg may leak through if the holes do not completely close during baking.). Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature. Reduce oven temperature to 350˚F.  Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.  Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese. Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set. Let sit for 20 minutes and serve warm to room temperature.

BOAT DIP

16 oz sour cream

1 packet taco seasoning

1 can 10.5 oz can Rotel with green chilies (drained)

2 cups shredded cheddar cheese

Mix together and enjoy with tortilla chips.

HOT ARTICHOKE DIP

1 cup mayonnaise

1 can of artichoke hearts - chopped

1 5 oz. container of fresh shredded parmesan cheese

1 can of green chilies

Preheat oven to 350 degrees.  Mix all ingredients and then spread into a small casserole or baking dish.  Bake for 20 minutes.  Dip will be bubbly and cheesy.  Serve warm with tortilla chips or crackers or both!

FRENCH CHICKEN

 

INGREDIENTS

• 6 bone-in, skin-on chicken thighs
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 tablespoons unsalted butter
  
• 8 ounces cremini mushrooms, halved
  
• 3 large shallots, diced
  
• 2 ribs celery, diced
  
• 3 cloves garlic, minced
  
• 3 tablespoons all-purpose flour
  
• ½ cup dry white wine
  
• 2 cups chicken stock
  
• 1 pound baby gold potatoes, halved
  
• 4 sprigs fresh thyme
  
• 1 sprig fresh rosemary
  
• 1 bay leaf
  
• ¼ cup heavy cream
  

Preheat the oven to 325 degrees F.

Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.

Stir in garlic until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the Dutch oven.

Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.

Stir in heavy cream; season with salt and pepper, to taste.

Serve immediately.

SUSHI BAKE

 SUSHI BAKE

2 cups cooked short grain rice (sushi rice)

mirin

sesame oil

furikake 

kewpie mayo

1 cup imitation crab, chopped

3 green onions, sliced

3 oz cream cheese

Toppings: roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices

Preheat oven to 350 F. In a 8x8 baking dish, add rice and drizle with mirin, sesame oil and furikake.  In a separate bowl add crab, green onions cream cheese and kewpie mayo.  Mix it all together and spread evenly over the seasoned  rice. Sprinkle more furikake, drizzle some sriracha and kewpie mayo and bake at 350F degrees for 20 minutes. Serve with roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices.  

BANH MI-STYLE MEATBALL BOWLS

BANH MI-STYLE MEATBALL BOWLS

2 thumbs ginger

2 cloves garlic

2 mini cucumbers

1 bunch of cilantro

2 limes

1 cup jasmine rice

20 oz ground turkey/ground pork

1/2 cup panko breadcrumbs

12 ml Ponzu Sauce

8 oz shredded carrots

4 tablespoons mayonnaise

2 oz Sweet Thai Chili Sauce

8 tablespoons Sweet Soy Glaze

Aromatic meatballs are spooned over rice with a few classic banh mi sandwich toppings: crisp pickled veggies, spicy mayo, and fragrant cilantro.  This recipe serves 4.

1. Prep

Preheat the oven to 425 degrees.  

Wash and dry produce

Peel and mince or grate ginger.  Peel and mince garlic.  Trim and half cucumber lengthwise; thinly slice crosswise into half moons.  Finely chop the cilantro.  Zest one lime and quarter both limes.  

2. Cook Rice

Melt 2 tablespoons butter in a small pot over medium-high heat.  Add half the ginger and cook until fragrant, 30 seconds.  

Stir in rice, 1 1/2 cups water and a pinch of salt.  Bring to a boil and the cove and reduce heat to low.  Cook until rice is tender, 15-18 minutes.  

Keep covered off heat until ready to serve.

3. Form & Cook Meatballs

While rice cooks, in a large bowl combine turkey/pork, panko, ponzu, garlic, remaining ginger, 1 1/2 teaspoon salt and pepper.

Form mixture into 20-24 meatballs.  Place meatballs on a lightly oiled baking sheet. 

Roast on top rack until browned and cooked through, 14-16 minutes.

4. Make Salad & Mix Mayo

Meanwhile, in a medium bowl, combine cucumber, carrots, half the chilantro, and as much lime juice and lime zest as you like (save some lime juice for the mayo).   Season with salt and pepper

In a small bowl combine mayonnaise, a squeeze of lime juice and up to half of the chili sauce to taste (save the rest for the next step).  

5. Make Sauce & Toss

In a second large bowl, combine 5 tablespoons of sweet soy glaze, 1 teaspoon sugar and remaining chili sauce to taste.  

Once meatballs are done, carefully transfer to a bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through. 

6. Finish & Serve

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls and top with meatballs, pickled veggie salad and any remaining sauce.  Drizzle with chili lime mayo.  Garnish with remaining cilantro and serve with any remaining lime wedges on the side.  

SHRIMP COCKTAIL DRINK

 

3 quarts tomato juice

1 14 oz bottle catsup

1 tablespoon horseradish

1 cup finely chopped celery

3 tablespoons Worcestershire sauce

3 tablespoons sugar

½ teaspoon salt

½ teaspoon garlic salt

Juice of 1 lemon

2 cans shrimp

Combine and chill.  Serves 25.

ROAST BEEF SANDWICHES W/HORSERADISH DIJON

 

HORSERADISH DIJON

2 tablespoons mayonnaise

2 tablespoons sour cream

½ cup prepared horseradish

¼ cup Dijon mustard

1 tablespoon Worcestershire sauce 

Salt and pepper 

SANDWICHES

Crusty Artisan or Sourdough Bread

2 cups arugula

½ cup pickled red onions

2 tablespoon olive oil

Salt and pepper to taste

6 ounces horseradish dijon

1¼ pounds thinly sliced rare roast beef

In an oven or toaster oven, toast bread slices. In a bowl, combine arugula, onions, olive oil, salt, and pepper. Spread horseradish dijon on both halves of the bread, then build sandwich by layering meat and arugula mixture.

CHICKEN IN MILK

Whole chicken

Oil and/or butter

2 ½ cups milk

2 lemons

1 cinnamon stick

Sage leaves

Handful of garlic cloves in their peels

Preheat oven to 375ºF.  Brown a whole chicken in copious amounts of olive oil or butter on the stovetop in a large pot or dutch oven.  Pour in about 2 ½ cups milk, two lemons‘ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their peels.  Bake for 90 minutes. Pull apart and eat with all the yummy sauce.

POUTINE WITH ROAST BEEF

 

1 bag of fries

1 packet poutine mix or brown gravy mix

1 beef roast

1 can French onion soup

Cheese curds, or for easier melting, shredded mozzarella cheese

Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown.  Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound).  Let it stand in Instapot for 10 minutes and then vent the pot.  Make poutine/gravy per instructions.  Cook fries in Air Fryer until crisp.  Pull apart Air fry the french fries.  Pull apart meat and remove fat trimmings.  To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.    

LOADED TWICE BAKED POTATO CASSEROLE

 

8 medium russet potatoes scrubbed clean and dried

2 tablespoons olive oil

2 tablespoons kosher salt

4 oz cream cheese

8 oz sour cream

4 tablespoons butter

12 oz shredded cheddar cheese, divided

4 green onions thinly sliced

8 strips bacon cooked and crumbled

Salt and pepper to taste

Chives or green onions

Bacon crumbles

Preheat oven to 400ºF. Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes.

Preheat oven to 350ºF. Cut potatoes in half lengthwise and roughly smash them.  Combine smashed potatoes with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl. Fold in crumbled bacon and green onions. Season with salt and pepper.  Place in a baking dish and top with the remaining shredded cheese.  Bake for 25 minutes or until cheese is melted and potatoes are heated through. Serve immediately.

THAI PEANUT NOODLES

 

Red, yellow and orange peppers

Linguine noodles

Rotisserie chicken

SAUCE

1 clove minced garlic

½ cup chicken broth or bone broth

¼ cup soy sauce

3 tablespoons peanut butter

1 tablespoons honey

TOPPINGS

Sriracha

Green onions

Cilantro

Crushed peanuts

Chop peppers and cook noodles.  Bring sauce to a boil.  Combine peppers, noodles, and chicken then coat with the sauce.  You can add in some extra veggies like broccoli, carrots and peas too.  This makes a great chilled summer salad.

ORANGE MARMALADE CHICKEN

 

SAUCE

1 cup orange marmalade

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 garlic cloves, minced

2 teaspoons grated ginger

¼ teaspoon crushed red pepper flakes (optional)

CHICKEN

3 tablespoons vegetable oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup cornstarch

In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.  Heat the oil in a large skillet or wok over medium-high. Toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.

CABBAGE STEAKS

 

1 large head of cabbage

Olive Oil
Salt & Pepper

Preheat the oven to 425ºF. Pour a teaspoon of olive oil over a rimmed sheet pan. Rub to coat. Cut the cabbage into large round “steak” disks.  Season all over with salt and pepper and olive oil.  Roast for 20 to 25 minutes and enjoy.

SAUSAGE RIGATONI IN A CREAMY LEMONY SAUCE

2 red bell peppers

4 scallions

14 ounces diced tomatoes

1 lemon

18 ounces Italian pork sausage (casings removed)  

1 teaspoon chili flakes

12 ounces rigatoni pasta

4 tablespoons cream cheese

6 tablespoons sour cream

6 tablespoons parmesan cheese

2 tablespoons butter

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Gruyere cheese

Bring a large pot of salted water to a boil.  Wash and dry produce.  Halve, core and thinly slice peppers into strips. Trim and thinly slice scallions.  Zest and quarter lemon. Heat a drizzle of olive oil in a large pan.  Add peppers and scallions; cook, stirring, until slightly softened.  Season with salt and pepper.  Add sausage to pan; cook, breaking into pieces until browned and cooked through, 4-6 minutes. Season with salt and pepper and a pinch of chili flakes. Once water is boiling, add rigatoni and cook until al dente, reserving ½ cup pasta water.  Add half the diced tomatoes to sausage mixture and cook until softened.  Stir in cream cheese, sour cream and parmesan cheese, pasta water as needed and butter.  Season with salt and pepper and lemon zest to taste.  Add pasta and toss to coat.  

CREAMY DILL DIP

1 ½ cups sour cream

½ cup mayonnaise

1 teaspoon dill weed

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt and pepper, each to taste

Combine all ingredients in a small mixing bowl.  Chill 30 minutes before serving to allow flavors to intensify.

BUTTERY GARLIC NAAN BREAD

¼ cup warm water

2 teaspoons granulated sugar

1 ½ teaspoons active dry yeast or instant (rapid rise)

3/4 cup warm milk

3/4 cup plain Greek yogurt or natural plain yogurt

¼ cup vegetable oil plus 2 tablespoons extra for cooking

2 cloves garlic minced

4 cups plain flour plus extra for dusting -- 19 ½ oz. or 560 g

1 teaspoon baking powder

1 teaspoon salt

GARLIC BUTTER TOPPING

3 tablespoons butter, melted

2 cloves garlic, minced

1 teaspoon fresh chopped cilantro or parsley

Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.  Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.  Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.  Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.  When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.

Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil.  Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.  Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.

Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.  FOR GARLIC BUTTER TOPPING

Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.

CUCUMBER AVOCADO FETA SALAD

Cucumber

Avocado

Feta 

Lemon

Olive Oil

Salt & Pepper

Chop cucumbers and avocados.  Crumble feta.  Combine olive oil, lemon juice and salt and pepper to taste.  Gently combine cucumbers, avocado and feta, then drizzle with dressing.