Indian

braised lamb with apricots from healthy-delicious.com

Braised Lamb with Apricots

braised lamb with apricot With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.

I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.

Instant Pot Chicken Curry (Whole 30, Paleo, Gluten Free) 4

Chickpea and Wild Rice Mulligatawny & Lunch Wars

I finished reading Amy Kalafa’s book, Lunch Wars, a few days ago. The book is about improving the food served in school cafeterias, and it was impossible not to think about my own school lunches as I read. In elementary school, I always felt bad for the kids who had to eat the hot lunch. It was absolutely disgusting. I remember one time I forgot my lunch and had to get the spaghetti. It was mushy and tasted like can. I sat there and cried, refusing to eat any more after the bite. Back in those days, at least in my school, there weren’t a lot of options in the cafeteria. You got whatever the lunch that day was and, if you were lucky and had an extra quarter, maybe you’d get an ice cream sandwich. But by high school, things changed. There were nachos. And pints of Ben and Jerry’s ice cream (Yes, pints. I don’t know what they were thinking!) One year, a local pizzeria ran the kitchen and the only food available was pizza. Every day. Seriously? With the exception of the pizza year, I have no idea if there was a traditional hot lunch option. If there was, no one ever got it. Why would they? The junk food was good, and that spaghetti was nasty.

Tandoori Rotis (Indian Flat Bread)

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Now that you’re all set to whip up some chana masala next time you’re looking for a quick, nutritious meal you need something to serve it with, right? Enter tandoori rotis.
Crispy on the outside and soft and chewy on the inside, these breads are perfect for sopping up curries and sauces. No yeast means they’re quick to make (no long rise times required) and the ingredient list couldn’t be simpler — you probably have everything you need to make them in your cabinet right now.
Tandoori rotis are traditionally baked in a clay oven called a tandoor, but they can also be made successfully in a regular oven. Just like with pita bread, rotis puff up when the moisture in the dough turns to steam. Because of this, you’ll want to be sure your oven is nice and hot — allow plenty of time for it to preheat. I like to bake mine on a pizza stone, but a heavy duty baking sheet will work just as well. I also like to use a combination of white, whole wheat, and garbanzo beans flours in my rotis because it keeps them nice and light while giving them a great nutty flavor. If you prefer, they can also be made with all whole wheat flour or with a mixture of half white and half whole wheat.
Ready to take your bread making skills to the next level? Try my pea & herb stuffed naan.
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Click to continue reading and get the recipe for Tandoori Rotis –>