Naan Bread

We found that this recipe is really easy and great to eat! Very yummy!

To go in bread machine:
1/2 tablespoon yeast, active dry
3 cups flour, all-purpose
1/2 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter
3/4 cups yogurt, plain
1/2 cup water

4 tablespoons butter, melted (for spreading on the naan before baking)

Mix the above ingredients in bread maker as directed by your machine's manual. Remove dough from machine and divide into 10 parts. Preheat oven to 500. Roll each part into a small circle (about 8 inches diameter) and brush butter on both sides. Place on foiled covered cookie sheet. Bake 10-15 minutes until puffy and brown.

* If you don't have plain yougurt, you can mix 1/2 cup of sour cream and 1/4 cup of milk in a bowl in place of that

Ratatouille

Just like the cartoon!

2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
1 medium onion, chopped
3-4 cloves garlic, finely chopped or grated
2 jarred whole roasted red peppers, chopped
1 small can tomato paste (8 ounces)
Salt and freshly ground black pepper
2 small yellow squash, thinly sliced
2 small green squash, thinly sliced
2 small eggplants, thinly sliced
2-3 small Yukon Gold potatoes or a handful of baby Yukon Gold potatoes, thinly sliced
3-4 sprigs thyme, leaves removed


Pre-heat the oven to 425ºF.
Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.
Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything together (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour the mixture out into the bottom of a casserole dish or an ovensafe sauté pan.
Swirl your dish around so that the bottom is evenly coated with the sauce, then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like Remy did in the movie!).
Sprinkle the thyme leaves over the top along with some salt, pepper and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of parchment paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine, too). Lay the paper over the top and place the whole pan into the oven. Bake until the veggies are tender, about 45 minutes.
Serve the Ratatouille with some crusty bread alongside.

* If short for time, you can get the roasted red pepper gardenay soup in place of the red pepper/tomatoe puree

* Not a huge fan of eggplant or zuicinni? Do it with just potatoes! ( a variety of different potatoes is always good) Phil loves it with just the variety of potatoes.

Kropsu

A Family favourite!
Made for breakfast but really good for anytime of the day.

1 cup flour
3 eggs
1 tsp salt
2.5 cup milk
.5 cup sugar
2 Tbsp butter

Put butter in casserole dish and put in the oven as it is warming up to 375 F. Once butter is melted pull out of the oven so it doesn't burn. Mix everything else in bowl. With mealted butter, swish around casserole dish so that all is covered with butter. Pour batter into dish. Bake for 20-30 min - it will look golden brown on the edges and puffed up in corners. It may have a little liquid on top but it will solidify as it is cooling. When done, pull out and sprinkle with cinnamon and sugar.

* If using a glass dish, lower oven temp to 350 F

Breakfast Egg Sandwich

If you love those classic egg mcmuffins (egg, cheese, English muffin) here is a way to make it with a lot less work...

Preheat oven at 425 F. For the eggs, spray in a muffin tin, as many tins as eggs you are baking. Crack eggs into sprayed tins. Sprinkle with pepper and salt. Cook for 10 min for a medium egg (a little runny) , and cook for 15 min for a hard egg (solid yolk).

While the eggs are cooking, spread butter on English muffins and toast for 2 min in oven (put it on the muffin tin!)

Then cut up some cheese and put it on top of the English muffins (less is more in this case!) and toast till melted.

Pull out bread when cheese is melted and top with baked eggs which are perfectly shaped for your breakfast sandwich!

Tacozagna

Serves 6

3 tablespoons vegetable oil, divided
2 1/2 pounds any ground meet (beef is best)
2 bell peppers
1 carrot
1 onion
3 cloves garlic
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander
Salt and freshly ground black pepper
1 cup beef stock
flour tortillas
3 cups shredded cheddar cheese
Taco toppings: Olives, iceberg lettuce, tomatoes, salsa, sourcream, refried beans, jalapenos, etc.

Pre-heat oven to 400°F.
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes.
While meat browns, grate the carrots with a box grater and finely chop up the onions and bell pepper. Add the vegetables to the meat and grate in garlic (or garlic press). Season the meat with chili, cumin, coriander, salt and pepper and cook 7-8 minutes more to soften vegetables. Stir in beef stock.
Grease a 8 X 13-inch baking pan with vegetable oil. Layer in 2-3 overlapping flour tortillas (enough to cover) and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese.

Put out on table all of your favourite taco toppings (a few suggested above). Cut tacozagna and serve in bowls, having guests add whatever taco toppings they want to their tacozagna