Recipes!
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Gluten Free Garlic Chapati-style Flatbread
I used a chapati (roti) bread recipe to make some gluten free flatbread (recipe here).
- 2 cups of all-purpose or "baking" gluten free flour (usually a mixture of different types).
- 1 teapson of salt.
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 2 tablespoons of olive oil
- ~3/4 cup of hot/warm water.
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combine ingredients save water into bowl. Pour hot water over bowl, mix together with a spoon. You want a soft, but slightly stiff dough but not sticky. Add more water if needed.
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Knead/work dough on a lightly floured surface until smooth or until you have a texture you light. Divide into ten parts if you want small pieces, or less if you want larger pieces.
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Let sit for about half an hour while you make the rest of your meal, or have a nap!
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After letting the balls rest, flatten them out. I suggest using an actual rolling pin and getting them as flat as you can without causing them to stick/fall apart. I don't have a rolling pin so I used a plate to press them down.
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Get your pan really hot, and put in a little oil or butter (whichever you prefer, note butter burns easier than oil). And then cook your little round doughy discs of goodness for about 30-60 seconds on each side (depends on how hot the pan ins), you want to look for dark burn (but not black) spots on them.
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Enjoy with some sort of meat and sauce!
(Next time I make some I'll take pictures.)
NOTE~
If you don't have a wheat allergy or celiac's I suggest just following the recipe originally linked-- you can just add the garlic and onion powder to it. The recipes are essentially the same, mind, save I added the powders and used gluten free flour. This recipe isn't better 'cause it's gluten free, it's just better for me -- since wheat makes me want to disembowel myself.
Note, jr so of Note~
If you don't get the bread flat enough you will occasionally taste the dough. Which is not a completely pleasant taste. So make sure you get them nice and flat before you cook them.
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Parsi-style Green Beans
Found this in a Saveur issue eight years ago when my wife and I first got married. Since then it has been a staple in our house, and our little toddler likes it too. While fenugreek and spinach tend to be popular in this dish, I like using mustard or collard greens.
Serves 4
Ingredients
1 (1⁄4") piece peeled fresh ginger, chopped
1 clove garlic, chopped
Salt
2 1⁄2 lb. greens, such as spinach or amaranth, trimmed and washed
1 tbsp. canola oil
1-2 green thai chiles, slit to the stem
1 small red onion, chopped
1⁄4 tsp. turmeric
1⁄2 tsp. cayenne
1 tomato, cored and coarsely chopped-
Put ginger and garlic together on a cutting board, sprinkle with a bit of salt, and roughly chop them together. Using the flat side of your knife blade, smash the chopped ginger and garlic to form a paste; set aside. Put spinach into a large pot, cover, and with no more than the water adhering to the leaves, steam over medium heat, tossing occasionally, until the greens collapse, 5–7 minutes; drain and set aside.
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Heat oil in a skillet over medium heat. Add the greens chiles and let them sizzle for a moment before adding the onion. When the onion softens, add the ginger–garlic paste, stirring to keep the contents from sticking. Add the turmeric, cayenne, and about 1⁄2 tsp. salt and stir for a few moments before you add the chopped tomato. Let the tomato cook down a little, 3–4 minutes. Add greens, combine well, and cook over low heat, covered, until tender and well flavored with the other ingredients, about 30 minutes. The final consistency should be "fairly dry, not swimming".
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