Eastman's Oatmeal Burgers inspired by The Walking Dead

Welcome to day 4 of Dead Eats: Recipes Inspired by The Walking Dead hosted by myself, Kim at Cravings of a Lunatic and Dionne at Try Anything Once Culinary. I hope you're having as much fun as I am with these recipes—and that you're as anxious as I am for Sunday to finally be here! If you haven't watched the first half of season 6 yet, here's your fair warning that there will be some spoilers in this post!

Here's the thing. I'm a Walking Dead fan through and through. I love the weeks with intense action and I also love those weeks that some people complain about saying they're "too slow" or "too boring" or "nothing happened". That's character development people! To understand people, it's important to know where they come from. Earlier this season we had one of those episodes; it was extra long and calm, giving us time to catch our breath and calm down after the crying, screaming, fist-shaking episode the week before.

Gluten-Free Chia Seed Peanut Butter Oat Cookies

I don't know much about gluten-free baking. It's one of those "one day I should figure this out" kind of things...I just haven't figured out which day yet. So, when Carrington Farms asked me if I'd be interested in sharing their delicious and healthy cookie recipe that also happens to be gluten-free, I thought it was something I should try out for myself first (and then share the results with you if I liked it).

Guess what? I liked it. I liked it alot, actually. I stayed pretty true to their recipe, which can be found on the back of the current packaging for their chia seeds, I did add a little salt to the recipe (as I do 99% of the time in sweet baked goods) because it enhances the flavors. Their recipe calls for optional chocolate chips, which I considered leaving out entirely since I'm not usually one to add chocolate to my peanut butter cookies...but I figured I was already adding oats and chia seeds, so why not give it a go. But I also wanted to try them without, so I added mini chocolate chips to half of the batch.

Stovetop Green Bean Casserole

When I sit down to plan our Thanksgiving menu, I start out by making a list of dishes down the left side of my paper. Most are very distinct, so I only leave room for the name of one dish to be written beside it. Others are more a category than a dish, so I leave room for two or three options. Without fail, this is how my menu planning begins:

• Turkey
• Gravy
• Stuffing
• Potato
• Sweet Potato
• Cranberry Sauce
• Side Dishes
• Bread/Rolls
• Desserts
• Drinks

Summer Vegetable Goulash

A couple of weeks ago, a friend mentioned that she'd been trying to make a good vegetarian version of goulash, but she hadn't gotten it quite right yet. I made a few suggestions for when she was ready to try again, and then went back to business as usual. Or not. The thought of a vegetarian goulash niggled at the back of my mind for a solid week, until I decided I needed to make some in my own kitchen.

It's funny though, because at first I thought - vegetarian goulash!? The thought was basically an oxymoron in my mind. I mean, I grew up in the Midwest, and in these parts, hearty stews and casseroles always had meat in them. When I thought goulash, I thought ground beef in a paprika-spiked tomato base over noodles that was "lightened" up by stirring through a big scoop of sour cream...and then finished with melty cheese.

But the more I thought about it, the more I wanted to try a meatless version. With the abundance of summer vegetables in evidence on my kitchen counter and table, as well as dotting the road with stands every few miles, now was definitely the time to do it.

Spiced Blueberry Peach Streusel Muffins

I'm super excited about two things today: delicious muffins (I'm super picky about muffins...weird, right?) and an amazing giveaway—both of which are related to a book that you have to get your hands on if you don't have it already, The Vegetarian Flavor Bible. As you may have guessed, this comes from the same people who brought us The Flavor Bible, Karen Page and Andrew Dornenburg.

If you're not familiar with either, they are both very useful, working books. Not so much cookbooks, because they don't contain recipes, but rather tools. The Vegetarian Flavor Bible has around 550 pages...the first 90 or so are an introduction to a proper vegetarian diet. You'll find vegetable protein sources. as well as tips on how to maximize flavor. Plus, there's an extremely cool timeline of Vegetarianism Through the Ages. Even if you do not adhere to a strict vegetarian diet, there is so much to inspire in the first 90 pages alone.

Moving on to the remaining 450+ pages, you'll find ingredients listed alphabetically from Acai to Zucchini Blossoms—this is where you'll turn to match flavors. Under each ingredient is listed most (or all) of the following things:

• Season: peak growing season for ingredient
• Flavor: ingredient's primary taste
• Volume: relative flavor, or "loudness" of ingredient
• What it is: a brief description of less common ingredients
• What's healthful about it: nutrients, health benefits, etc

Spicy Mushrooms

Guess what? I'm not going to talk your ear off today. You're busy. I'm busy. I can count the days until Christmas on one hand (with leftover fingers). I can just picture some of you raising your hands in praise. In lieu of waxing poetic, I'm going to share an easy side dish with you. It would be a welcome accompaniment at any holiday table.

The reason I love these spicy mushrooms so much is that they go great with so many things. Sure, you can scoop them straight into your mouth, but I love spooning big helpings over green beans, roast beef or steak, chicken, or turkey. They're even good atop a tall mound of mashed potatoes.

So, if you're looking for a vegan side dish with a little oomph to add to your table, look no further than these tender mushrooms combined with roasted tomatoes, garlic, and chiles!

Waldorf Salad inspired by Pieces of April | #FoodnFlix

I find it hard to take a person seriously when they don't admit to some dysfunction somewhere in their family. Rainbows and lollipops do not always abound when the family comes together, not even on Thanksgiving. This month's Food 'n Flix pick Pieces of April, as chosen by our host Deb from Kahakai Kitchen, brings some of that dysfunction to the screen.

Far from a poster-child for exemplary behavior in the past, April is now a young adult coming into her own. She invites her mostly estranged suburban-dwelling family to her Lower East Side apartment for Thanksgiving dinner, with a nervous hope that their cold demeanor will start to warm up a bit.

It turns out that April's mother Joy is in the final stages of cancer, and this may be her final Thanksgiving. With mood swings that range from sweet and blissful to downright nasty, Joy is not a very lovable character. I found myself thinking "what a bitch" in my head so many times throughout the movie, which I found disconcerting, since she is dying...and it's sad and understandable. Sort of. I don't understand not being able to remember even one happy memory of your own daughter. As much as I enjoyed Katie Holmes as April in this film, it was Patricia Clarkson as her mom that stole the show. Of course, because Clarkson is flipping brilliant (for lack of a more eloquent term).

Curried Pumpkin Coconut Soup

This is a Sponsored post written by me on behalf of Libby's. All opinions are 100% mine.

I've never been shy about my love for pumpkin. It's healthy. It's versatile. It's delicious. It's a superfood that packs a powerful boost of Vitamin A (which promotes healthy bones, skin, and eyes) and fiber which, along with a balanced diet, helps to protect your body from certain types of cancer and heart disease. So, when I was offered the opportunity to partner with Libby’s Pumpkin to promote the versatility and health benefits of eating pumpkin year-round, I happily accepted.

So wait, pumpkin year-round? Oh yeah, I said it. Don't shove those hoarded cans of pumpkin puree to the back of your pantry once the cool weather finally gives way to a Spring thaw. Instead, shift your perspective. I'll concede to the fact that your warming spices may no longer be displayed prominently next to your salt and pepper, though.

I mean, did you know that one serving of Libby's 100% Pure Pumpkin actually provides more than 100% of your daily allowance of Vitamin A, and 20% of your daily fiber requirement? Why would you want to forget about such an easy source of antioxidants for 3/4 of the year? That's just crazy talk.

Garbanzo and Brown Rice Burgers

It's not often that I make a point of eating meatless meals. It's usually just done, thrown into the rotation like any other meal. And while it's true that at times one of us will crave a big ol' juicy steak (that's usually me), some messy-face ribs (daughter), a comforting roast chicken (youngest son), some sticky carnitas (the hubs), a fat burger (oldest son), or some good greasy bacon (everybody) - I don't think any of us feels that we have to eat meat at every meal. We always have eggs, beans, lentils, or some other source of protein hanging around.

That said, there are a few meatless meals that I crave from time to time. Broccoli-Tofu is one of them. A platter loaded with roasted broccoli and cauliflower with a giant bowl of garlicky homemade hummus and grilled pitas for scooping everything up is another. And the soft tacos that I ate almost daily about 18 years ago are another - thick, homemade flour tortillas warm and stuffed with Mexican rice, refried beans, lettuce, tomato, cheese, salsa, guac, and sour cream {swoon}!

Pimiento Mac 'n Cheese

What's every kid's favorite food - at least at some point?*

Mmmm-hmmm, macaroni and cheese. It's been my daughter's favorite for darn near her whole 11 years. And she even likes the boxed stuff. Dare I say, I think she may even prefer it sometimes. Whatcha gonna do?

Now, me on the other hand, have never liked the boxed stuff. Not even as a kid. But I love me homemade mac and cheese. As often happens, we're tossing out ideas for dinner. 6 times out of 10, said daughter throws the mac out there as a suggestion. Groans rise up from around the room, and she looks wide-eyed around at everybody like she has no clue what their problems are.

But as long as I have some sort of pasta noodle in the pantry, and some sort of cheese in the fridge, everybody else is a lot more receptive.  This particular mac and cheese is all done on the stovetop, and can be on the table in under 30 minutes.

Herbed Spaetzle and Lentil Soup

This is a sponsored post written by me on behalf of the ADA in conjunction with Kitchen PLAY.  All opinions are 100% my own.

Though it's been resistant, Autumn is starting to ease on in and claim its rightful place here in Northwestern Indiana.  Our days have been (my idea of) perfection - in the 60's, clear, sunny, and made for livin'!  I'm always the last one to hold out for pleasant nights that allow me to sleep next to an open window, but even that time has passed.  The leaves on the trees are starting to change colors, and even drop here and there.  And after a long day of outdoor romping and cheering yourself hoarse at a football game, a warm, hearty bowl of soup hits the spot like nothing else can!

So, after paging through the third and final book from the American Diabetes Association library that I will be sharing with you this month, it was no surprise that from all of the tempting dishes - I chose soup!  Hopefully you'll remember these two previous posts, in which I shared heart-healthy, diabetes-friendly recipes featured in cookbooks from the ADA's library as part of the 30 Days of Family Health initiative.  This week, I'd like to introduce you to The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden by Chef Steven Petusevsky.

Spaghetti Squash & Kale Gratin {12 Weeks of Winter Squash}

Apparently I have a thing for spaghetti squash and kale together.  I didn't even realize how close this dish would be to this dish until I was halfway through making it.  Oops.  And while, yes, they both contain spaghetti squash and kale and parmesan - they are actually quite different.  They don't taste the same at all.  Which is strange, because neither dish really contains that many ingredients.  I consider that one an entree, and this one a side.

And of course, what is the absolute perfect accompaniment to spaghetti squash?  Italian sausage.  I mean, seriously, it's one of those perfect marriages.  And I didn't even do this on purpose, but I happened to make Italian sausage and red sauce for dinner last night (this was more of an experiment and a separate thought).  So while I enjoyed the bite and slight tang of this alone, when it was eaten with a bit of that sausage swirled through it?  Money.

Now, I can hardly believe that this is our twelfth and final week of the 12 Weeks of Winter Squash.  It went by incredibly fast!  I want to thank my co-host Joanne of Eats Well With Others for inspiring me to explore the wonderful world of winter squash (and for letting me come along for the ride).  This may be the "official" end, but winter squash has earned a permanent place in my kitchen.  And I cannot wait until next year!

Spaghetti Squash & Kale Gratin

by Heather Schmitt-González

Prep Time: 45 minutes (to roast squash)

Cook Time: 30-35 minutes + time to roast

Keywords: bake side vegetarian kale spaghetti squash American fall winter

Ingredients (serves 6-8)

• 1 medium (ish) spaghetti squash
• coconut oil or olive oil
• 1 onion, diced
• 2 garlic cloves, pressed or minced
• small handful (1-2 Tbs.) chopped, fresh herbs of your choice
• ~12 oz. kale, tough stems removed, chopped (or 1 bag Cut 'n Clean Greens Kale)
• ¾ c. large curd cottage cheese
• ½ c. sour cream
• 1 Tbs. finely chopped fresh chives
• 2 green onions, sliced thinly
• 1 egg, lightly beaten
• ¾ c. freshly grated Parmesan cheese, divided
• ¼ c. fresh bread crumbs
• salt
• freshly ground black pepper

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment, foil, or a silicone baking sheet.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle all over with some olive oil and season with salt and pepper. Place cut side down on prepared baking sheet and roast for ~45 minutes, or until just tender (skin should pierce easily with the tip of a paring knife). Set aside for a few minutes, until cool enough to handle. Rake a fork through the flesh, until you have turned the whole thing into spaghetti-like strands. Place in a colander and let sit in sink or over a bowl while you are moving on to the next step. (Alternately you could pierce the whole squash with a knife ~10 times. Microwave for 10 minutes, turning once or twice. Cut in half, scoop out seeds. Rake fork through and set in colander. Proceed as you would with roasted squash.)

Increase oven temperature to 400° F. Put cottage cheese in a strainer and gently run cold water over it so that you only have the curds. Set aside and allow to drain while you get on with it.

Drizzle about one tablespoon of coconut oil or olive oil into a large, deep, heavy skillet set over medium heat. Add onion and saute until translucent, about ~3-5 minutes minutes. Add garlic and fresh herbs (if using) and cook, stirring, for another minute. Add another drizzle of oil, and then add kale and continue to cook for a another 3-5 minutes, stirring, until slightly wilted. No need to cook completely as it will finish cooking in the oven.

Combine the cottage cheese curds, sour cream, egg, and ½ cup of the Parmesan in a very large bowl with the chives and green onions; mix to combine. Tip the spaghetti squash into the bowl, as well as the kale mixture. Stir gently until everything is thoroughly combined. Season to taste with salt and pepper.

Transfer to a gratin dish or a baking dish that has been sprayed with non-stick cooking spray; distribute evenly and press down.

Toss the remaining ¼ cup of Parmesan with the bread crumbs and season with a pinch each of salt and pepper. Distribute evenly over the top of the mixture. And then, if you're like me, grate even more Parmesan over the top. Just because.

Slide into preheated oven and bake for ~30-35 minutes, or until the mixture is bubbling around the edges and the topping is golden. If you'd like, you can slide the whole thing under the broiler for a few minutes longer for more color. Serve immediately.

note:

You can use any type of herbs that you have on hand (and that you think would taste good in this application); this time I used chives, sage, marjoram, and thyme.

inspired by and adapted from Kalyn's Kitchen

Powered by Recipage

And now we'd love to know what you've been doing with winter squash in your kitchen this week... or heck, anytime over the past 12 weeks.  Feel free to link up as many winter squash recipes as you like below - we want lots of recipes to guide us through the rest of the season!

---

1. Spaghetti Squash & Kale Gratin

2. Butternut Squash Waffles

3. Pumpkin with Tomato Sauce, Cocoa and Pepitas

disclaimer: I received a free coupon to try Cut 'n Clean Greens. I was under no obligation to write about them or use them in a blog post. But I did. And I liked it.

Spicy Baked Tofu

Tofu.  I don't really make it all that often, even though I like it.  In some instances, I even love it.  As in this instance.  I am now adding this recipe to my favorite tofu recipes.  I saw it over at Alyssa's place, Everyday Maven.  And I couldn't get it out of my head.  I kept coming back to it.  I pinned it so that I wouldn't forget about it.  I made a note of it on the "scratch pad" on my desktop.  I printed the recipe and (literally) pinned it to the bulletin board in front of my computer.  I added tofu to my shopping list.  And finally...I went shopping!

I have always loved the texture of baked tofu.  It's sort of meaty and chewy.  For some reason I find the texture hard to resist.  Especially when almost all of the "water" has been pressed from the block of tofu first.  I also love it fried...but that's a whole 'nother story.  Anyway.  Back to this Spicy Baked Tofu.  Alyssa mentioned that she uses and loves Thai Kitchen Spicy Thai Chili Sauce Marinade - so I added that to my shopping list, as well.  I was positive that my favorite market would have it.  They have so many amazing products.  Including Thai brand.  But after quadruple checking the shelves, I was proven wrong.  Shoot.  So I decided to use equal parts Sweet Chili Sauce and Hot Chili Paste in place of it.  It was SPICY!  And delicious.  You could definitely decrease the heat by using less (or none) of the chili paste and increasing the amount of sweet chili sauce.

Make it.  Turn it into a sandwich.  Or top salad greens with it.  Or just grab and nibble.  You may find a new addiction!

Spicy Baked Tofu

by Heather Schmitt-González

Prep Time: 2-6 hours, mostly unattended

Cook Time: 60 minutes

Keywords: bake appetizer entree snack vegan chiles

6022605

Ingredients (serves 3)

• 1 (12-14 oz.) pkg. Extra Firm Tofu
• 1½ Tbs. Sweet Chili Sauce (Maggi Taste of Asia)
• 1½ Tbs. Fresh Chili Paste (Sambal Olek)
• 2 Tbs. low-sodium soy sauce or tamari
• 1 tsp. sesame oil
• 1 Tbs. rice vinegar
• 1 fat clove garlic
• 1″ piece ginger root, peeled

Instructions

Take the block of tofu from it's package leaving any liquid behind. Press it using a tofu press or set in a pan and weigh down with some sort of weight. Press for at least 30 minutes, but up to a couple of hours in the fridge.

Remove tofu from fridge and drain off liquid. Slice into twelve equal slices that run "the short way" and are ~½" thick. Set in a single layer in a small pan with sides.

Combine sweet chili sauce, chili paste, soy sauce, sesame oil, and rice vinegar in a small bowl. Grate the garlic clove and ginger knob into the mixture (using a microplane). Stir well.

Pour the marinade over the slices of tofu. Move it all around to make sure that all of the slices have marinade all around. Cover with plastic wrap and slide into the refrigerator for at least one hour, preferably longer. Refrigerate for at least one hour, the longer the better.

Preheat oven to 350° F. Line a sheet tray with foil and spray well with cooking spray.

Lay the tofu slices in a single layer on the prepared sheet. Scrape any marinade left in the pan over the tofu slices. Slide into the preheated oven and bake for 1 hour, carefully flipping the tofu over twice (every 20 minutes). The edges should be golden brown and crisp and the tofu should feel firm.

Let cool for a few minutes and then enjoy.

slightly adapted from Everyday Maven

notes:

Try serving over a bed of baby spinach with lime wedges for squeezing over the top of everything before eating. I like to serve some extra Sweet Chili Sauce on the side for dipping.

This version is pretty spicy, if you prefer something with less heat, omit the Chili Paste and double the Sweet Chili Sauce.

Powered by Recipage

I am sharing this post with:

Roasted Vegetable Salad w/ Garlic & Rosemary

 The sun shines deceptively through my windows.  As I close my eyes, I let the glass of the kitchen window act as a conductor and feel the warmth kissing my cheek.  But one simple motion...pressing the button on the screen door and descending onto the top step...reveals that sneaky trick that the sun is playing.  The day that I can go out and till the garden is still a few weeks off, but I am glad that I still have some good end of winter tubers and some some veg from the market to roast up.  I don't mind sitting by the window with the sun streaming in and playing along with this deception...as long as I can have a bowl of this and a loaf of bread and a bottle of wine to keep me company.

Roasted Vegetable Salad w/ Garlic & Rosemary

adapted from Moosewood Restaurant Cooks at Home

serves: ~4

1 large russet potato, peeled & cut into 1" cubes

1 large sweet potato, peeled & cut into 1" cubes

1 red bell pepper, cut into bite-sized chunks

1 yellow onion, cut into bite-sized chunks

2 c. mushrooms, cleaned, stemmed, halved if large

10 garlic cloves, coarsely chopped

¼ c. olive oil

1½ Tbs. chopped fresh rosemary

salt and freshly ground black pepper

2 Tbs. Balsamic Vinegar

Bring a large pot of water to a rapid boil.  Add potatoes and cook for 5 minutes.  Drain and let sit in strainer for a minute or so.  Preheat broiler.

Toss potatoes with all of the rest of the ingredients except the vinegar.  Spread veggies on a broiler pan that has been lined with foil (so that you can keep all of the gorgeous juices that escape the veggies).  Sprinkle generously with salt and pepper and broil for 10-12 minutes, stirring halfway through.  You want the veggies to be slightly crisped and brown at the edges.

Pick up the foil by all four corners, taking care to keep all of the juices in the center, then pour the roasted vegetables and any accumulated liquid into the bowl.  Toss with the vinegar.  Serve hot or at room temperature.

Serve this as a main course with some good bread and cheese...perhaps some warm, sweet cherry tomatoes from the vine in summer.  Or serve as a side dish with a simple fish or bean dish.

Sharing this post with:

Cheese Vali Gobi (Cauliflower w/ Cheese) and Garlic Naan

I have been completely enamored by Indian food for the last few months now.  At first it was just the thought of it...and the look of it...so warm and heavily laced with spices!  As I was introduced to more and more Indian bloggers, my desire to see that food materialize in front of me grew stronger.  Then our Cook the Books selection just happened to be Climbing the Mango Trees by Madhur Jaffrey (Indian writer, cook, actress) and I was momentarily immersed in her aristocratic, diverse family that drew influences from British, Punjabi, Hindi, Muslim, Buddhist...and even a bit of Western gasp!...among other regions, both in the kitchen and in their daily routine.  Jaffrey has such a way of writing that it draws you in and plops you into the kitchens, markets, and homes of India more than 50 years ago. So, when I found out that I passed through to round 3 of the Project Food Blog competition...in which the challenge was to create a dinner party with exotic (to you) flavors...I knew that was the perfect time to to try out a bunch of the Indian recipes I'd been coveting!  My entry would be  A Taste of India!  Voting is now open for round 3...if you'd be so kind as to give me a vote, you can click HERE!  Without further ado...I'll share a couple of my new favorite Indian dishes with you right now...

Cheese Vali Gobi

(Cauliflower w/ Cheese)

from Climbing the Mango Trees by Madhur Jaffrey

serves: 4-6

2 Tbs. olive oil

1 tsp. whole cumin seeds

1½ lbs. medium-sized cauliflower florets, cut so each has a stem

1¾ c. grated fresh tomatoes

One 1" piece fresh ginger, peeled and grated to a pulp

2 fresh hot green chiles, cut into slim rounds

¼ tsp. cayenne pepper

¼ tsp. ground turmeric

1 Tbs. ground coriander

¾ tsp. salt, or to taste

¼ c. chopped fresh cilantro

3 Tbs. heavy cream

¼ c. coarsely grated sharp cheddar cheese

Preheat oven to 450° F.  Pour oil into a large, non-stick sauté pan over med-high heat.  When hot, add cumin seeds and let sizzle for 10 seconds. Add cauliflower and stir around for 2 minutes. Add tomato, ginger, chile, cayenne, turmeric, coriander and salt. Stir to mix and cook for 5-6 minutes, or until tomatoes are almost absorbed and cauliflower is almost done. Add the cilantro and mix in.

Pour contents of pan into an oven proof dish.  Add cream and mix.  Sprinkle cheese over top.  Put in top third of oven and bake 10-12 mins., or until cheese has melted and developed light brown spots. Serve hot.

This was one of my favorite parts of the whole Indian meal!  Of course, I said that with each bite of a different dish, so... Ha!  It was amazing, though.

Next I'll move on to the Naan.  Garlic Naan to be precise.  My friend Aipi from US Masala is an amazing cook, photographer and blogger and she's been kind enough to "school me" a bit on Indian cuisine.  Everything she makes is mouthwatering and she helped me learn a few of the Indian "classics".  Naan is one of the types of breads that is eaten in India a great deal...with the Garlic Naan being a favorite variation of Aipi's...and I knew before even attempting that it would be a favorite of mine, as well.  I mean....GARLIC!...'nuff said. 

Garlic Naan

from Aipi of US Masala * (<----- click to go to original recipe...THANK YOU!!)

*adapted ever-so-slightly

yield: 8-10 pieces

for the naan:

3½ c. ap flour + a bit more if needed

1 tsp. yeast

1 c. warm water

¼ c. milk, room temp.

¼ c. yogurt, room temp.

1 tsp. sea salt

1 tsp. sugar

2 tsp. vegetable oil

4 garlic cloves, pressed (or smashed & minced)

for the garlic butter:

1/4 c. butter

~4 garlic cloves, pressed (or smashed & minced)

2 tsp. chopped fresh cilantro

Dissolve yeast in water and add sugar, salt, oil, and milk.  Let sit for ~10 mins.  Stir in flour a bit at a time, with the yogurt, using a wooden spoon at first...then using your hands as it becomes firmer.  It will seem a bit sticky...that's good.  Sprinkle a little flour on the counter and knead for ~3-5 minutes, or until pliable.  Place in an oiled bowl cover with a damp towel.  Let sit ~1 hour, or until doubled in size.  Preheat oven to the highest setting, with a pizza stone on middle shelf when there is ~30 mins. left.

Punch it down, then divide it into 8-10 balls.  Keep the dough balls covered while you're working.  The dough is very soft...but that is what makes it so tender...so no worries.  Sprinkle work surface w/ a bit of flour and roll dough out into a long oval, ~1/8" thin.  Roll some of the garlic into the dough with the rolling pin.  Place one or two ovals of dough onto hot stone and cook for ~2 minutes per side, or until a bit bubbly and golden in spots.

While working with the dough, combine garlic and butter in small pan over low heat and cook until very fragrant.  Stir in cilantro.  Brush over warm naan as they come out of the oven.  SO STINKIN' DELICIOUS.

Watch for more recipes from my PFB Challenge #3 throughout the week!!  And remember to vote for your favorite bloggers to make it through another round...me included...hopefully...fingers crossed...best friends forever...

*This post is linked to:

Stuck-Pot Rice with Yogurt and Mango

If you know me at all, you know I have those days when I am far too lazy/pre-occupied/busy/scatter-brained just like to let the food speak for itself...through photos and recipes.  This is gonna be one of those days.  We've had a run of gorgeous get-outside-kinda-weather!  Humidity has lifted, sun is shining, sky is clear, breeze is teasing...must enjoy while we can!  Here's a little something I cooked up in the midst of all the nasty heat a few days back...yes, it required the stove to be on, but the way it was cooked (w/ a towel wrapped around the lid), no steam escaped and therefore...no extra heat to add to the muggy misery.

Stuck-Pot Rice w/ Yogurt and Mango

from HTCEV by Mark Bittman

salt

1 1/2 c. white or brown basmati rice  I used white basmati

freshly ground black pepper

1/4 c. neutral oil  I used coconut oil

1/4 c. plain yogurt, preferably whole milk

1 Tbs. freshly squeezed lime juice

1 Tbs. curry powder  I used homemade

1 medium mango, peel & chop (~1 c.)

1" pc. of fresh ginger, peeled & chopped

Bring a medium pot of water to a boil and salt it.  Stir in rice and return to boil, then lower heat so water bubbles along nicely.  Cook undisturbed (white rice ~5 mins, brown rice ~15 mins).  Drain & set aside.  It'll only be partially done.  Add a sprinkle more salt and grate some pepper over it.

Put 2 Tbs. of the oil in a blender jar...add the yogurt, lime juice, curry powder, mango & ginger.  Blend until smooth.  Toss rice w/ a third of the mixture and save the rest for eating with the rice.  I had a brain fart and mixed ALL of the yogurt mixture with the rice here.  I realized once I mixed it all together.  Oops...oddly enough, it didn't seem to matter!? 

Put remaining oil in large, heavy pot with tight-fitting lid over medium-high.  Add the rice mixture, pressing it down in the pan.  I found a heat "proof" spatula/spreader to work very well for this task.  Wrap a clean kitchen towel around the lid of the pot so that it completely covers the inside of the lid, with the corners gathered on top so they don't fall anywhere near the flame!  Cover the pot to seal the rim.  The mixture will sizzle immediately.  When you smell the spices in ~3-5 mins., turn the heat down very low.  Cook, completely undisturbed, for ~30 mins., or until the rice smells toasty, but not burnt.  Remove from heat and let sit another 5 minutes.

Carefully remove the lid and cloth and turn the pot upside down over a plate.  If the rice crust doesn't come out in a single piece, use a spatula to scrape the crisp pieces out of the pan and put them on top of the rice.  Serve immediately.  Mine flipped out wonderfully...and since I used the rest of my yogurt mixture right in the rice, I just mixed up a bit more yogurt w/ some lime juice and added some extra mango chunks for serving.

This was oddly addictive.  A bit of spice from the curry powder...a bit of sweet from the mango...a bit of creamy from the yogurt...and a beautiful crisp crust that I found myself wishing could have permeated the whole of the rice. Very cooling and pleasant in a weird sort of way on a hot summer day.  I thought this was a perfect dish for beating the heat...paired with some icey cold water!  What can I say...icey cold water is delicious.

I hope...that wherever you are...you're having a wonderful day!

This post is linked to :