Sleevendog, no it is a different recipe. I use chickpeas, not chickpea flour. A google search using Thibeault's Table will bring up all the recipes I've posted to the blog. Was the naan baked on your wood stove? I love Naan bread, but I'm always a little disappointed in homemade Naan. Never quite tastes the same as naan baked in a tandoori oven. Chickpea Flatbread Source: Souvlaki for the Soul 1 cup of all-purpose flour 1 cup of wholewheat flour 1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can 1/2 to 3/4 a cup of warm water 1/4 cup of olive oil 1 teaspoon of cumin 1 teaspoon of turmeric 1 teaspoon of cayenne pepper (Omitted) 1/2 a teaspoon of salt Edited: Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half. Place the flour and spices in the bowl of a food processor. Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water. Process until the dough comes together and a ball forms. The dough should be soft. Add more water if necessary. Process for approximately 60 seconds. Wrap dough in plastic wrap and set a side to rest for at least 30 minutes. Divide dough into balls about the size of a golf ball. Roll each ball into a circle approximately 6 to 8 inches. Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked. Here is a link that might be useful: Link

jsmith: Salivate, salivate, salivate! That dessert pizza looks yummy! modthyrth: The Nutella pizza does sound wonderful. I'd read about a version with marshmallows, but not mascarpone. (Salivating again!) We're doing pizza tomorrow, weather permitting, so I'll have to try that as we DO have all the ingredients on hand. Can't wait to try it. About the lemon drop pizza, it's a direct steal from the Forno Bravo website. A company called the Pizza Gypsy made it for the first FB Expo last spring. Here's a link to the recipe, as well as a discussion about tweaks to the recipe. We've decided that we like it best when we cut off the rind before slicing the lemons. We tried taking off all but the barest minimum of the rind and pith, but that still left the lemon slices with a tough edge. Your idea of blanching might work well. If you try it, please let me know the result. Whatever approach you take, it's very, very tasty. BTW, we blithely ignore the "spread a thin layer of mascarpone," instruction and spread a thick layer!

I made this for dinner last night. I omitted the green pepper and cooked the potatoes separately and mashed them. Tangy Beef Pot Roast (Slow-Cooker) By The Canadian Living Test Kitchen There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten. 1 tbsp vegetable oil 1 boneless cross rib pot roast or blade pot roast, (3 lb/1.5 kg) 3 cups sliced onions 1-1/2 cups beef stock or water 1/4 cup packed brown sugar 1/4 cup red wine vinegar 1-1/2 tsp ginger 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground cloves 1 bay leaf 8 potatoes, halved 1/3 cup all-purpose flour 1 cup light sour cream 1 sweet green pepper, sliced Put sliced onions and potatoes in the bottom of a 5-6 quart slow-cooker. In Dutch oven, heat oil over medium high heat; brown roast on all sides, about 10 minutes. Place meat on top of onions and potatoes. Drain off any fat and add 1/2 cup of the beef broth to deglaze the pot, pour over the meat in the slow cooker. Combine remaining beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook on Low 7-8 hours or until meat tender. Discard bay leaf. Transfer meat to cutting board and let rest 15 minutes. With slotted spoon, transfer onions and potatoes to platter. Cover and keep warm. Sauce: In small bowl, whisk flour into sour cream; whisk in 1/2 cup (125 mL) of the cooking juices. Whisk mixture back into pot. Add green pepper. Turn to High heat and cook 15 minutes until thickened. Slice beef; add to platter. Serve with sauce.

This is the only Cheese Manicotti recipe I have, that I have tried.... if others will see this they will have a better one. At least it will go to the top. 1 (8 oz.) box Manicotti noodles 1 (15 oz) container carton ricotta cheese 2 cups mozzarella cheese, shredded 1/2 cup fresh shredded parmesan cheese 1/2 cupfresh parsley, chopped 1 tsp.salt 1/2 tsp. black pepper 1 (26 oz.) pasta sauce 1/2 cup. grated Parmigiano Reggiano cheese Directions BOIL manicotti noodles for 5 minutes; rinse under cold water and drain PREHEAT oven to 375 F MIX ricotta cheese, mozzarella cheese, parmasean parsley, salt and pepper in medium bowl POUR one cup of sauce in a 9x13 inch baking dish FILL Manicotti with filling; place in baking dish POUR remaining sauce over shells; sprinkle with Parmigiano cheese COVER with foil; bake for 30 to 35 minutes or until heated thoroughly