Mojito Lamb with Naan Bread

Ingredients for Lamb:

3 Servings of Lamb, cubed

Fresh Mint, one handful

4 Cloves of Garlic 

1 1/2 tsp Curry Powder

3 Limes (about 3oz of lime juice)

Salt/Pepper

1 TB Olive Oil

Sour Cream (optional)

Ingredients for Naan Bread:

2 Cups Flour (white or whole wheat)

3/4 Cup of Water (approximately, see below)

1 TB Dried Rosemary

Directions:

1.  Start preparing your marinade about an hour before you want to begin cooking so that the meat has time to absorb the flavours.  Mince the garlic cloves and the mint in a food processor with the TB of olive oil.  Sprinkle the curry powder on the cubed lamb, add the minced mixture and pour the lime juice on top.  Mix with your hands, and cover, letting it sit for at least an hour.

2.  Once the lamb has sufficiently marinaded, fry it on the stove top until it is cooked to your preference.  You can always take one of the cubes and cut it open to see how well cooked it is inside.  You'll want to start the naan bread pretty much as soon as you have the lamb on the stove.

3.  For the naan bread, mix two cups of flour with approximately 3/4 cups of cold water.  I say approximately because you want to add as much water as it takes for the dough to pull away from the side of your mixer (use a dough hook attachment if you have it).  The dough should not be sticky.  You can add herbs to your flour if you like, I added dried rosemary because it goes well with lamb.

4.  Divide the dough into eight pieces and generously flour your cutting board.  Make each piece into a ball and roll out as thin as possible, this will help it bubble up more.  Throw the rolled out naan into a hot pan (I prefer cast iron), do not grease the pan.  Depending on how hot your pan is, the naan will need to be cooked anywhere from 30 seconds to two minutes per side.  You know the naan is done when it starts to create air pockets inside, but make sure they don't burn!

5.  To assemble my naan I put 3 or 4 pieces of meat, and a TB of sour cream on top.  These were sooo good, and reminded me of street food!  I think tzatziki sauce would also be really good with these.

Gingerbread Loaf with Glacé Cherries

I'm back!  I know it's been a long time since my last post.  I've been super busy lately. This time of year always gets me inspired so I am committed to posting more regularly on here!

This loaf is super moist, and works with or without the cherries.  I like the bit of crunch and sweetness the cherries add.  I also love anything to do with gingerbread this time of year.  This recipe is super easy, but it takes a long time in the oven to cook because it does not have eggs in it and the applesauce makes it so moist.



Ingredients:

1.5 Cups White Flour
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Pumpkin Pie Spice
2 1/3 tsp Ground Ginger
1 tsp Salt
1 Cup White Sugar
1/2 Cup Margarine
1 tsp Lemon or Orange Extract
1 Cup Apple sauce
Glacé Cherries, red and green

Directions:

1.  Preheat your oven to 350 degrees and grease a loaf pan.

2.  Combine all of the dry ingredients except the baking soda.  Combine the margarine, and sugar in a mixer until fluffy.  Then add the extract, baking soda, and apple sauce to the margarine/sugar mixture..  Slowly add the wet ingredients to the dry, and then fold in the cherries.

3.  Pour the batter in the loaf pan and cook for 45 minutes, or until a toothpick comes out clean.  I had to place some foil on the top of mine after about 40 minutes so the top wouldn't get too brown, but the inside would continue to cook through.

4.  Add some cream cheese icing if available and, enjoy!