Garlic Naan

Garlic Naan

1 package active dry yeast

1 cup warm water + 1 tsp sugar

1/4 cup granulated sugar

3 Tbsp milk

1 egg, beaten

2 tsp salt

4 cups bread flour

2 tsp minced garlic

1/4 cup butter, melted

Dissolve yeast in warm water. Let stand about 10 minutes, until foamy.

In a large bowl combine: yeast mixture, sugar, milk, egg, salt and enough flour to make a soft dough (you may not need the entire 4 cups of flour, so add 1/2 cup at a time when you get above 3 cups).

Knead on a lightly floured surface until smooth (6-7 minutes).

Place dough in a well oiled bowl and cover with a damp cloth. Let rise until doubled (90 min).

Punch down dough. Pinch off golf-ball sized pieces and roll into balls and place on tray.

Cover again with damp towel and let rise until doubled in size (30-40 min).

Preheat and lightly oil grill.

Roll one ball of dough into a thin circle.

Place on grill and cook 2-3 minutes, or until puffy and lightly browned.

Brush uncooked side with garlic butter mixture and turn over. Butter cooked side and cook until brown (2-3 minutes).

Remove from grill and continue process until all dough has been cooked.

I used a large skillet that fit 4-5 at a time (about 275-290 degrees).

Makes 14. Of course, the garlic is optional. You could also use plain butter w/o the garlic.

Spinach Soup

I've made an increased effort to include more vegetables in my diet the past few weeks. LOTS of spinach. After many spinach salads last week, today I switched to soup.

I started with 8 cups of washed, stemmed spinach. Stemming was the only time intensive part of this recipe. It's SO easy. This recipe is adapted from "Eating Well in Season: The Farmers' Market Cookbook."


1 Tbsp butter
1 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
3/4 tsp salt
ground pepper, to taste
2 cups red potatoes, peeled and sliced
6 cups vegetable broth or water (I used water + 1 chicken bouillion cube)
8 cups fresh spinach, stemmed

Heat butter and oil in large stock pot over medium-high heat.
Saute onions, garlic, salt and pepper until soft (about 5 min).
Add potatoes and combine, cooking 3 more minutes.
Add water or vegetable broth and simmer for about 15 minutes until potatoes are fork tender.
Stir in spinach and simmer about 10 minutes until spinach is wilted and tender.

Blend with an immersion blender to desired texture.
Optional: Sprinkle with grated parmesan cheese and grated nutmeg.