Indian take-out at-home night!

This dinner is not for the weak. It took me several hours. I’m sure when I repeat it, it will be in bits and pieces. But it was so nice to have our own little Indian buffet.


1 cup hot water
1 tbsp sugar
1 (7oz) pkg dry active yeast
4 tbsp milk
1 egg
4 ½ cup bread flour
¼ cup sugar
2 tsp salt

Combine hot water, sugar, and yeast in the bowl of your mixer. Allow to bloom, 5-10 minutes

In a separate bowl, mix milk and egg. Set aside.

In another bowl, mix flour, sugar and salt.

To the mixing bowl, add half of the dry ingredients and mix for 30 seconds. Add egg mixture and the remaining dry ingredients. Mix until it becomes a stiff, shredded dough and then change to the bread hook attachment. Allow machine to knead mixture for 5 additional minutes.

Place in an oiled bowl in a warm spot, cover with a dish towel, and allow to rise for 1 hour.

When it has risen, separate into 24 golf-sized balls. Cover with plastic wrap and allow to rise an additional 30-60 minutes.

Place pizza stone in your oven and preheat to 450.

Flatten each ball into a thin disc. Bake on pizza stone for 4-5 minutes or until it gets crispy. Keep finished rounds in foil to keep warm while the others bake.

Makes 24 small rounds.

Nutritional info (per round): 101 calories; 0g fat; 20g carb; 1g fiber; 4g protein.

Matar Paneer

1 onion, chopped
1 inch ginger, peeled and chopped
1 tsp olive oil
1 tbsp ground coriander
1 tsp ground tumeric
1 tsp smoked paprika
1 tsp garam masala
1 28 oz. can crushed tomatoes
3 cup frozen peas, thawed
1 recipe paneer, cubed

Combine onion and ginger in a food processor. Process until it forms a paste.

Heat olive oil in a large skillet. Add onion mixture and spices. Cook 3-4 minutes, allowing the fragrance to mellow. Add tomatoes and let simmer 15-20 minutes. Add peas and simmer 5 minutes. Add paneer and simmer just until cheese is heated through.

Serve with brown rice and naan.

Serves 6.

Nutritional info (without rice): 162 calories; 1g fat; 27g carb; 9g fiber; 7g protein.

Rajmah Kindey Beans

½ onion, chopped
2 inches ginger, chopped
4 garlic cloves
1 tsp olive oil
2 tsp cumin
2 tsp coriander
2 tsp red curry powder
1 tsp chili powder
1 tsp tumeric
1 tsp smoked paprika
½ tsp garam masala
salt and pepper
1 can (28 oz) diced tomatoes
2 cans dark red kidney beans, rinsed and drained

In a food processor, combine onion, ginger, and garlic. Pulse until it forms a paste.

Heat olive oil in a sauce pan. Add onion paste and spices. Cook 5 minutes. Add tomatoes and beans. Allow to simmer at least 20 minutes for all flavors to combine.

Serve with rice and naan.

Serves 8.

Nutritional info (without rice): 149 calories; 1g fat; 66g carb; 7g fiber; 9g protein.



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Donair and homemade pitas

I prefer to think of this as a Canadian Gyro. I have no idea how it is supposed to be pronounced anyway.

Thanks so much for the idea, Lynn!


1 tsp salt
1 tsp ground oregano
1 tsp flour
1 tsp dried minced onion
½ tsp black pepper
½ tsp Italian seasoning
½ tsp garlic powder
¼ tsp cayenne pepper
1 lb ground beef

Preheat oven to 350.

Mix all of the spices in a small bowl.

Place ground been in food processor. Sprinkle with spices. Combine in food processor, pulsing for 1-2 minutes or until the meat is finer and holds together well.

Form into a loaf. Place on a broiler pan and bake for 1 hour and 15 minutes, flipping once. Allow to cool some before slicing into thin slices.

Serve on a pita with lettuce, tomato, and sauce below.

6 servings

Nutritional info (meat only): 164 calories; 8g fat; 1g carbs; 0g fiber; 11g protein.

donair sauce

1 can (12 oz) evaporated milk
¾ cup sugar
2 tsp garlic powder
3 tsp white vinegar

Combine all ingredients. Creates a thin sauce for donairs. (It is also good as a slaw dressing.)

24 servings, 1 tbsp each.

Nutritional info per tbsp: 41 calories; 8g fat; 1g carb; 0g fiber; 11g protein.


2 tsp active dry yeast
1 tbsp sugar
1 ¼ cup warm water
3 cups flour
1 ½ tsp salt
2 tbsp olive oil

Combine yeast, sugar, and warm water in a bowl and allow yeast to proof, 5-10 minutes.

Whisk flour and salt together in a separate bowl.

After yeast has bloomed, add flour mixture and olive oil and use stand mixer to combine. Add a little more water if necessary to form a ball (I had to add about 2 extra tablespoons).

Change to the hook attachment and knead for 10 minutes on low. Move dough to a large bowl brushed with olive oil. Cover with a towel and allow to rise for 90 minutes.
After dough has risen, divide into 8 pieces and roll into balls. Cover with plastic wrap and let rise an additional 30 minutes.

Preheat oven and pizza stone to 400. Roll out each dough until round and flat. Bake for 4-5 minutes or until baked through and puffy.

8 servings

Nutritional info: 208 calories; 4g fat; 37g carb; 2g fiber; 5g protein.

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carrot cake oatmeal

This oatmeal is seriously fantastic.

It could very easily be scaled down, but I like to make breakfast for all week in one shot. This is incredibly easy to put together, tastes amazing, and makes 15 servings.

4 ½ cups quick-cooking oats, divided
1/3 cup dry milk
4 tsp pumpkin pie spice
¼ cup brown sugar
1 cup raisins
1 cup dried pineapple
small bag of shredded carrots
2 gallon-sized Ziploc bags

Process ½ cup of oats in your food processor, making oat flour. Combine this oat flour, the rest of the oats, dried milk, pie spice, and brown sugar in one of the Ziploc bags.

In the other bag, combine the raisins and the pineapple.

To serve, combine 1/3 cup oatmeal mix, 2 tbsp of the dried fruit mix, and ¼ cup shredded carrots. Cover with hot water and allow to sit for 5 minutes until soft.

Makes 15 1/3 cup servings.

Nutritional info (per serving): 174 calories; 2g fat; 37g carb; 4g fiber; 4g protein.

(Serve with ½ tbsp each of cream cheese and maple syrup adds 51 calories, 3g fat, 7g carb, 0g fiber; 1g protein.)

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spinach lasagna roll-ups

I really wanted lasagna, but I didn’t want all the fuss. These were a cute little compromise.

2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
12 oz fresh spinach
12 lasagna noodles
2 cups ricotta cheese
1 egg
2 tsp Italian seasoning
salt and pepper
1 can (28 oz) diced tomatoes
1 oz pecorino-romano cheese, grated

Heat oven to 350.

Heat olive oil in a skillet. Add onion and garlic. Let onions soften, 3-5 minutes. Add spinach by the handful until it all fits in the skillet. Stir frequently while the lasagna cooks.

Cook lasagna according to package directions.

While the lasagna is cooking, combine ricotta cheese, egg, and Italian seasoning. Stir well to combine.

Spray a baking dish with cooking spray. Spoon about 1 cup of the diced tomatoes in the bottom of the pan.

Combine cheese mixture and spinach mixture.

Drain the lasagna and pat dry. Spread cheese-spinach mixture on noodle and roll up. Place seam-side down in baking dish. Repeat with remaining noodles. Spoon the rest of the tomato sauce over the rolls and top with cheese.

Bake for 35-40 minutes until heated through and cheese on top is melted.

Serves 6 (2 rolls each).

Nutritional info: 466 calories; 19g fat; 107g carbs; 5g fiber; 22g protein.


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lentil minestrone

I have no idea if this is an appropriate name for this recipe or not, but that’s what I’m sticking with.

2 cups dried green lentils, rinsed
4 cups chicken broth
6 cups water
1 bay leaf
2 tbsp olive oil
6 garlic cloves, minced
1 large onion, chopped
2 tsp dried thyme
12 oz. italian sausage
1-28oz can diced tomatoes
1-28 oz can crushed tomatoes
8 oz. ditalini or elbow macaroni
salt and pepper

In a soup pot, combine lentils, chicken broth, water, and bay leaf. Bring to a boil. Lower heat and simmer.

In a skillet, heat olive oil. Add garlic, onion, and thyme. When soft, add to lentils.

Brown the sausage in the same skillet, breaking up with a wooden spoon. Add to lentils when browned.

To the soup pot, add both cans of tomatoes, pasta, salt and pepper. Simmer until pasta is soft. Remove bayleaf and serve.

Serves 10.

Nutritional info: 337 calories; 6.6g fat; 55.1g carb; 10.6g fiber; 17.2g protein.

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cashew butter and oatmeal scones

Lorrie mentioned making cashew butter one evening on twitter and I squealed with joy when I realized I had cashews in my pantry. And then I had to make something to put it on. I just love this breakfast.

oatmeal maple scones

1 3/4 cup flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 tbsp baking powder
1 tbsp powdered sugar
1/2 tsp salt
3/4 cup butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk

Preheat oven to 400. Line baking sheet with parchment paper.

Whisk together all dry ingredients. Add butter and work into dry ingredients with a pastry cutter or your fingers. Combine maple syrup and milk and then add to the flour mixture. Stir together by hand.

Roll into a rectangle. Cut in half and then into 8 squares. Cut each square into a rectangle.

Bake 20-25 minutes or until golden brown.

Makes 16 scones.

Nutritional info: 164 calories; 9.1g fat; 18.4g carb; 1.1g fiber; 2.6g protein.

cashew butter

2 cups roasted cashews
2 tbsp honey
2 tsp vanilla extract
1/2 tsp salt

Combine all ingredients in a food processor. Process until smooth and thick, about 8 minutes. Scrape down the sides as necessary.

Store in airtight container in the fridge. Allow to sit out a few minutes when serving and it will become easier to spread.

Makes 24 servings, about 1 tbsp each.

Nutritional info: 71 calories; 5.3g fat; 5.1g carb; 0.3g fiber; 1.8g protein.

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sweet potato black bean enchiladas

2 large sweet potatoes, cubed
1 tbsp olive oil
1 tbsp honey
1 can Rotel tomatoes
2 cans black beans, rinsed and drained
1 (28 oz) can tomato sauce, divided
2 tbsp taco seasoning
10 burrito-sized tortillas
8 oz. mild cheddar, shredded

Preheat oven to 400.

Combine sweet potatoes, olive oil, and honey. Spread on rimmed baking sheet. Bake 20-25 minutes or until softened.

In a skillet, combine tomatoes, black beans, 2 cups tomato sauce, taco seasoning, and sweet potatoes. Heat until cooked through.

Lower oven temperature to 350.

Spray cooking spray in a baking dish. Heat tortillas in the microwave to soften. Pour a little of the remaining tomato sauce in the bottom of the dish. Roll filling inside tortillas and place in the baking dish. Repeat with all of the shells. Top with remaining tomato sauce and cheese.

Bake until cheese is melted and bubbly.

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