It is posted! I will be delayed in posting the May recipes. We're off to France tomorrow and will return May 11th. I'll put up the call, so you can fill the thread with recipes and I'll publish a day or so after I get back. Cameron

I just did this, I soaked the garbanzo beans overnight, rinsed them well, used pint jars, I had 11 jars in total, I processed them for 1 hour 15 minutes, at 15lbs (I am over 3000 feet) and took them out at around 1pm. It is now 8pm and only 6 jars have sealed the other 5 have not sealed, in fact they look like they have alot of pressure in the jars, I guess I have to wait until tomorrow? They are sitting there on the towel now. I put in 1 garlic clove in each and 1/2 teaspoon of salt. Was the problem 3" of water in the pressure canner? It seemed to me too full, the water was at the same height of the top of the jars on the bottom, I had a full bottom and 2 jars on top. What did I do wrong? My jars are perfectly new, and so are my lids. The jars that did not seal yet seem to have quite a bit more liquid than the ones that did, they all started out exactly the same. They had 1" space on the top, and they will filled 3/4 full of garbanzo beans. All my equipment is brand new, this was the first time I have pressure canned. The canner was at 15lbs and it is an All American. I do have experience with a regular pressure cooker so it wasn't a huge learning curve to use this one. After this much time do you think they might seal still? I am sure they are not, as instead of indented they are "out" dented!

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

GREEK PASTA SALAD 1 lb. medium-size shell or other short pasta (4 cups) Salt 2/3 cup olive oil 2 Tblsp. fresh lemon juice (1 lemon) 2 small cloves garlic, crushed in a garlic press 1 tsp. dried oregano Freshly ground black pepper 2 cups cherry or grape tomatoes, cut in half 1-1/2 cups chopped cucumber (2 medium-size or 1 large cucumber) 1 cup chopped red onion (1 medium-size onion) 1 cup (4 oz.) crumbled feta cheese 1/2 cup chopped pitted Kalamata olives 1/4 cup chopped fresh mint or parsley Pickled banana or cherry peppers or steamed shrimp (optional), for garnish Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 tsp. of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time. Serves 8. Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time. Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using. From What Can I Bring by Anne Byrn.