Cilantro Naan

Recipe from an Indian cookbook I think?

6 c. white flour, 1 T. baking powder, 1 t. sugar, and 1 t. salt, mix together.

Add 1.25 c. warm water + 1 egg.  Make a dough.

Rest for 30 minutes.

Work in ~4 T. oil and a handful of fresh cilantro, knead.

Make 10 balls, rest one hour.

Pre-heat cookie sheets in a 450 degree oven.

Roll balls out, grease sheets, and bake them for 5-6 minutes or until golden brown, brush with oil.

Paratas

Recipe from Sujan

Boil 2 potatoes

~4 c. ww flour + 1.25 c. cold water, work into dough and separate into balls.

Add to potatoes, mashed in a bowl:

black pepper, salt, garlic powder, turmeric
1/2 T. chunky chat
1/2 T. curry powder
1 t. Kashmir chili powder

Roll out dough and fold in a lump of potatoes

Heat on a skillet and coat in oil when done.

Caramel filling bars

Sylpha's recipe

1 c. butter
12 c. mini marshmallows
10 c. rice krispie's cereal
1 lg pkg caramels, unwrapped
1 can sweetened condensed milk

Melt 1/4 c. butter + 6 c. marshmallows, add a tsp. of vanilla.  Stir in 5 c. of the cereal.  Press into a pan 9x13.  Then heat over low:  the caramels, milk, + 1/2 c. butter until the caramels are melted.  Pour this mixture over the Rice Krispie layer and refrigerate about 40 minutes, until firm.  then repeat the first layer. 

Grease things first, like spoon and pot.

Orange-Almond Cake

From my mom!

3 oranges
500 g of white sugar (2 1/4)
6 large eggs
500 g of almond meal (2 1/4)

boil water and add oranges cover and simmer one hour.
strain off water and cool oranges.
food prcess sugar with eggs til sugar dissolved.
cut oranges in half and de-seed and food process until smooth.
pour pulp and juice from oranges into sugar/egg mix and add almond meal. gently mix.
pour into bread pan, springform, bundt pan, whatever. bake @ 185 for 60 + minutes. drizzle favorite frosting on top or dust with powder sugar. I (Kathy) like it without anything on top.

Gluten-Free Lemon Poppy Seed Waffles

From Living Without

2 tablespoons poppy seeds
¾ cup milk or milk of choice
1¼ cups Mary’s All-Purpose Flour Blend or blend of choice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature, or flax gel
3 tablespoons melted butter or dairy-free butter alternative
1 tablespoon sugar or honey
1 large lemon, zested and juiced
1. Preheat and lightly grease a waffle maker.
2. Add poppy seeds to milk and let sit for 30 minutes.
3. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.
4. Separate eggs into two bowls (whites in one, yolks in another). Whisk together milk/poppy seeds, cooled butter, eggs yolks (or flax gel), sweetener, lemon zest and lemon juice. In separate bowl, whisk or beat egg whites into soft peaks.
5. Add egg yolk/milk mixture to dry a little at a time until well blended. Fold in egg whites until incorporated.
6. Pour ⅓ cup mixture over each preheated and greased waffle grid. Close lid and cook until both sides are golden brown. Repeat.

This only makes about 4 full-sized waffles but they are thick and GOOD!  Double if you're feeding more than 3-4 people.

Non-Cheese French Onion Soup

3 large onions, thinly sliced
1/2 c. water
3 cloves garlic, minced

Cook the above over medium-high heat, stirring occasionally, for 45 minutes or until onions are tender.  Add water if necessary.  Then add:

7.5 c. water
1/3 c. tamari
2 T. All-Season Blend
1/4 t. pepper


and bring to a boil.  Simmer for 15 minutes.

Place the following in a blender and process:

1 c. water
2 T. lemon juice
2 T. tahini
2 T. nutritional yeast
2 T. quick-cooking rolled oats
4 t. arrowroot or cornstarch
1.5 t. onion granules
1/4 t. salt

Pour into small saucepan and cook over medium, stirring constantly, until smooth and thick, about 5-8 minutes.  Cover and set aside.

Place 1 slice of toasted French bread in the bottom of each soup bowl (makes 6 servings).  Ladle soup over the bread, and top with several spoonfuls of the "cheese" and 2 t. fake Parmesan.  Serve immediately.

Savory Green Bean Casserole

From Taste of Home's big cookbook, modified


16 oz. package frozen green beans - microwave until tender, drain.

1 onion plus garlic in a little oil in a skillet until tender.  Add 1/2 pound mushrooms, chopped, and cook until softened.

Reduce heat to low and stir in 12 oz. evaporated milk (find sub for this?  Maybe add half as much milk or almond milk?).

1/4 c. white flour in 1/2 c. milk, then add to skillet.  Add 1 t. soy sauce, 1/2 t. salt, some pepper, and seasonings.  Bring to a boil and cook until thickened, about 2 minutes.

Add green beans to above mixture.  Transfer to 2 qt. baking dish, greased, and bake uncovered at 375 degrees for 15 minutes.

Topping:  Cook 2 c. sliced onions until golden brown, add 1/2 c. bread crumbs and toast until golden brown, sprinkle over casserole and bake it 7-10 minutes longer or until heated through and topping browned.  Let stand 10 minutes before serving.

Roasted Asparagus Lasagna

*Chop 2 lb. of asparagus into 1 inch pieces.
*Roast asparagus and 1 package of sliced mushrooms (8 oz.) with 1 T. oil in a 450 degree oven for 8-10 minutes.
*Mix together 3 T. flour with 2 T. olive oil, 1/4 t. salt, 1/8 t. pepper and a dash of cloves.  Add 1/2 c. milk, bring to a boil, and stir until thickened.  May need to add a little additional milk or water.
*Saute a sliced red onion with some garlic and then add to the asparagus mixture.
*Mix the sauce and asparagus mixture all together.
*Layer the lasagna in a casserole dish:  4 rice lasagna noodles (the kind that don't need to be precooked), half of the mixture, then some mozzarella and Parmesan cheese, repeat all layers.
*Bake at 350 degrees for 35 minutes covered, then 10-15 minutes uncovered.