Naan

Oh, naan. I thought I'd lost you forever. Then I found this great recipe. I've yet to try adding garlic butter, but I'll let you know when I do. This goes great with the Coconut Curry or just for dippin' with some hummus. You can also freeze it and just pop it in the toaster oven for a bready snack. Great for flatbread sandwiches.

Ingredients

2/3 cup tepid whole milk

2 cups rice flour

8 Tablespoons tapioca flour

1/2 teaspoon salt

1 teaspoons gluten free baking powder

2 teaspoons sugar

2 teaspoons active dry yeast

2 teaspoons vegetable oil

2/3 cup plain yogurt

1 egg, lightly beaten

1 teaspoons xanthan gum

ghee (optional) or olive oil (optional)

Directions

1. In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.

2. Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

3. Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking). I just press them out with my palm into amorphous shapes. What do I care?

4. Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

5. Brush with ghee or olive oil before serving.

Coconut Curry

This has quickly become a family favorite. I serve it with tofu since Cliff is a baconpescatarian, but I'm sure it would be great with chicken for those of you avoiding soy, or who just hate tofu. My boys love the stuff. Lovely over long grain brown rice, or your favorite grain and I recently tried it with gluten-free naan which was awesome. Adapted from this recipe at allrecipes.com.

Ingredients

1 bunch green onions

1 (14 ounce) can coconut milk

1/4 cup tamari soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

2 teaspoons chile paste

1/2 pound firm tofu, cut into 3/4 inch cubes

2 roma (plum) tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces fresh mushrooms, chopped

1/4 cup chopped fresh basil

2 cups chopped bok choy

salt to taste

Directions

1. On medium high heat, lightly stir-fry tofu in about 2 tbl of olive oil until very lightly browned. Drain on paper towels.

2. Remove and finely chop white parts of green onions.

3. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

4. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp.