Garlic Naan Bread

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbl milk
• 1 egg, beaten
• 2 teaspoons salt
• 1/2 tsp baking soda
  
• 4 1/2 cups bread flour
• 3 tsp minced garlic
• 2 tbl cilantro, fine chop
  
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water and sugar. Let stand about 10 minutes, until frothy and double in volume. Stir in milk, egg, salt, baking soda and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise for 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic and cilantro. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Makes 14-16 5" naan breads. Serve with Vegetable Biryani.
   
5. NOTE #1: If you are freezing part of the dough, after combining garlic & cilantro in step #2, pinch off amount to freeze & store in an airtight container in freezer for 1-2 months. When ready to make, allow dough to come to room temperature (approximately 1 hour), knead & follow step 4.
6. Note #2: If you are reheating naan, pop in the toaster for 1-2 minutes & enjoy!

Ginger Garlic Paste for Indian cooking

• 4 tbl garlic (course chop)
• 4 tbl fresh ginger (peeled, course chop)
• EVOO (for desired consistency)

1. Combine garlic & ginger in food processor. Pulse to blend.
2. Add EVOO (up to 1 tbl) until mixture resembles paste.
3. Refrigerate or freeze to store.

Vegetable Biryani

• 2 tbl EVOO
• 1 red onion (1/2" dice)
• 1/2 tsp cumin seed
• 1 2-3" piece cinnamon stick
• 7 peppercorns
• 1 tbl ginger garlic paste
  
• 1 tomato, diced
• 1/2 cup water
• 1-1/2 cup mixed veggies (carrots, peas, corn)
• 1/2 cup diced yukon gold potato (1/2" cubed)
• 1 tsp sodium-free chicken boullion
• 1 tsp salt
• 1/4 - 1/2 tsp red chile pepper
• 1/4 tsp black pepper
• 1 tsp garam masala
• 2 bay leaves
• 1/4 tsp tumeric
• 4 cups water
• 2 cups basmati rice, rinsed & drained

Yields 4-6 servings (~1 cup)

1. Heat oil in dutch oven over medium eat. Add onion & cook until softened (about 3 minutes).
2. Stir in cumin seed, cinnamon stick & peppercorns. Cook until fragrant & cumin seeds begin to pop (about 3 minutes).
3. Stir in ginger garlic paste, tomatoes & 1/2 cup water. Bring to a simmer and cook until the water evaporates (about 10 minutes).
4. Stir in peas, carrots, corn & potato. Season with remaining spices: chicken boullion, salt, red chile, black pepper, garam masala, bay leaves and tumeric. Stir well, cover and cook for 5 minutes.
5. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice. Reduce heat to medium, cover, and simmer for 10 minutes.
6. Stir, reduce heat to low, cover & continue to cook until rice is done (10-20 minutes).
7. Serve as a side dish or main dish with garlic naan bread.
   

Cream Cheese & Pecan Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 - 4 cups confectioner's sugar
• 1 tsp vanilla
• 1 cup chopped pecans

Yields 16 servings (2x2" pieces)

1. In a medium bowl, combine butter, cream cheese, confectioners sugar and 1 tsp vanilla.
2. Beat until the mixture is smooth & creamy.
3. Stir in chopped pecans.
4. Frost the cooled cake.

Light(er) Carrot Cake

• 4 eggs
• 3/4 cup canola oil
• 1/2 cup apple sauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp ground cinnamon
• 1 (8 oz) can crushed pineapple (drained)
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/4 tsp nutmeg

1. Preheat oven to 350 degrees. Grease & flour a 9x13" pan.
2. In a large bowl, beat together eggs, oil & applesauce, sugars & 3 tsp vanilla.
3. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
4. Fold dry ingredients into egg mixture until well blended.
5. Stir in carrots & crushed pineapple.
6. Fold in pecans.
7. Pour into prepared pan.
8. Bake in preheated oven for 40-50 minutes, until toothpick inserted in center comes out clean. If the cake begins to get too dark before baking is completed, cover with a tin foil tent (loose).
9. Let cool in pan for 10 minutes, then turn onto a wire rack & cool completely.
10. Frost with Cream Cheese & Pecan Frosting recipe.

Carrot Brown Sugar Quinoa

• 1 cup quinoa
• 3 medium carrots, medium dice
  
• 2 Tbsp brown sugar

1. Bring 2 cups of water to a boil.
2. Add quinoa into boiling water and cook uncovered over medium-high heat until half of the water is absorbed.
3. Add carrots into quinoa and water; cook until all water is absorbed (approximately 3 additional minutes).
4. Turn heat down to medium and stir in brown sugar. Cook 1 additional minute until sugar is fully incorporated.

Yields approximately 2 and 1/4 cups quinoa

Bacon and Roasted Veggie Frittata

• 6 eggs
• 3 egg whites
• 1 Tbsp milk
  
• 1 cup broccoli, chopped
• 1 cup bell pepper, diced
• 1 large onion, diced
• 3 jalapenos, diced
• 5 slices bacon, cooked and diced
• 1/2 Tbsp oil or liquid bacon fat
  

Yields 4-6 slices.

1. Preheat oven to 350 degrees
2. Whisk together eggs, egg whites, and milk in a medium bowl.
   
3. Heat cast iron skillet to medium heat on stovetop, adding oil/bacon drippings when warm. Coat sides of pan with oil, using a brush if necessary.
   
4. Add broccoli and onion to skillet; saute for 1 minute.
5. Add bell pepper and jalapeno to skillet; saute additional 2 minutes.
6. Pour egg evenly over veggies, tilting skillet to coat as necessary.
7. Cook egg mixture on stovetop for 3 minutes, until outer edge is just starting to firm.
8. Place cast iron skillet in preheated oven and cook for 30-35 minutes, until center is firm and top is shiny.
   

Delicious White Chocolate Raspberry Cheesecake

• 2 cups chocolate cookie or chocolate graham cracker crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 8 tablespoons seedless raspberry preserves
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened & room temperature
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.***
2. In a small bowl, heat raspberry preserves in microwave at 30 second intervals (70% power), stirring each time, until the preserves are smooth (no lumps)
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust.
5. Spoon 4 tablespoons raspberry sauce over batter (doesn't have to totally cover the mixture). Pour remaining cheesecake batter into pan, and again spoon 4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. (SEE NOTE BELOW) On bottom rack of oven, Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry preserves (reheated) and shaved white chocolate on top.

NOTE: To avoid cracking when you bake the cheesecake, fill a rimmed sheet pan with boiling water and place on the bottom rack in the oven while the cheesecake cooks. When the cheesecake is set, leave the oven door open a crack & allow the cheesecake to come to room temperature in the oven before covering & refrigerating.
***You can use this recipe to make mini cheesecakes, too. You may end up with left over cookie crumbs. I usually press about 2 tbl cookie crumbs in the bottom of a 12 cup mini cheesecake pan. Baking time will be reduced by about 15 minutes...keep checking cheesecakes to be sure they don't get too brown. While baking, they will rise & may rise out of the pan. Let them cook...when you take them out of the oven & they finish setting, they will deflate a little.

Fruit and Nut Chocolate Drizzle Cookies

• 7 ounces unsalted butter, softened
  
• 1 and 1/4 cups brown sugar
• 1 egg
• 1/2 tsp vanilla
  
• 1 cup sifted all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup oatmeal
• 2 tbsp flax seed
• 4 ounces pecans, almonds and walnuts, chopped
• 1 cup chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 6 ounces semi-sweet chocolate squares

1. Preheat oven to 350 degrees.
2. Grease cookie sheets with butter.
   
3. Combine flour, baking powder, baking soda, oatmeal, and flax seed; set aside.
4. Cream butter for 2 minutes.
5. Add sugar; cream for additional minute.
6. Add vanilla and egg and mix until thoroughly combined.
7. Mix dry ingredients into wet in thirds until combined.
8. Stir in chips, nuts, raisins and cranberries by hand.
9. Drop batter in tablespoons onto cookie sheets.
10. Bake cookies for 10 minutes or until golden brown.
11. Transfer cookies onto cookie rack to cool.
12. Melt chocolate squares over medium heat until melted. Drizzle cookies with chocolate and cool until chocolate hardens.
    

Yields 36 cookies.