Butter Chicken Dip (Best Naan Bread Dip)

January 21, 2024 / Lyn Jones / 0 Comments

serves 4

INGREDIENTS
For The Butter Chicken Dip:
1/2 Tab Olive oil
1/4 cup onion, chopped
1/2 Tab fresh garlic minced.
1/2 tsp cumin
1/2 tsp Paprika
1 tsp Garam Masala
1/2 tsp Salt
3/4 cup Crushed tomatoes
1/2 cup Plain low fat Greek yogurt
1/2 cup Cilantro, diced
1 Cup Shredded Chicken (85g)

For The Naan: *
1/2 Cup + 2 Tbsp Cornstarch (88g) **
1/4 Cup Oat flour (GF if needed) (30g)
3 Tab White rice flour (28g)
1 tsp BP
1/2 tsp salt
1/4 tsp GF Xanthan gum
2 Tbsp Garlic infused olive oil
7 Tbsp Unsweetened almond milk

  • Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl.
    Make a well in the centre and add in the oil and milk. Stir until it comes together.

  • Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.

  • Preheat the olive oil in a medium pan over medium heat.
  • Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
  • Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
  • Sauté the onion & spice mixture til onions are soft & spices are fragrant: about 3 minutes.
  • Turn heat to low, add in crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
  • Stir until everything is well combined then transfer to a serving dish.
  • Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick.
  • Lightly spray a large pan with cooking spray and heat over medium heat.
  • Place one or two naans in pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
  • Flip and cook for an additional 1 to 2 minutes.
  • Repeat with remaining sections and then serve with the butter chicken dip. DEVOUR!
TIPS & NOTES:
*This is a quick Naan, so it won’t be as fluffy and bubbly as the traditional kind!
**Please weigh all your flours to ensure accurate results

Low Carb Zucchini Tortillas for Soft Tacos

February 27, 2021 / Lyn Jones / 0 Comments

These are really full of flavour! One does need to take a little care while holding these soft taco style. One of my kiddos held their zucchini tortilla a little too hard and ended up crushing it apart.
Makes 8.

Ingredients

  • 500g zucchini, or Summer squash or both
  • 1 teaspoon salt
  • 2 large eggs
  • 28.35g (1½ oz)  or 1/4 small onion – or two medium scallions, minced
  • 1½ teaspoon lemon pepper
  • ½ teaspoon baking powder
  • ½ cup almond flour
  • 1/4 cup oat flour or Bob’s Red Mill GF Baking Mix or more almond flour or coconut flour
  • 1/2 cup finely grated Parmesan cheese

Instructions

  • Grate zucchini or use food processor. Put zucchini in a colander & sprinkle with the salt.
    Mix gently to distribute the salt & let sit about 5 minutes. Squeeze out juice with your hands and place into a medium sized mixing bowl.
  • Preheat oven to 375, positioning racks to the lower & upper third of the oven. Line two baking sheets with parchment paper.
  • Add the eggs & onion to the zucchini and mix together. In a small bowl, add the drys, stir together. Add drys to the wet & stir to incorporate. Batter should be thick but not stiff. Water will be released from the zucchini as the batter sits; just mix it in before measuring and baking.
  • Stir zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Place four mounds onto the baking sheet and spread them into a thin, flat circle using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more until the zucchini tortillas are cooked to your liking.
  • Let them cool a bit before removing with a spatula to a cooling rack to cool.

Nutrition Facts

Amount Per Serving
Calories 92Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 92kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Fiber: 2g

VARIATIONS:

  • sub 1 cup of grated Mozzarella, Cheddar, Swiss, Gruyere, Monterrey Jack, Pepper Jack or Colby Jack for the Parmesan
  • sub grated Romano or Asiago for the Parmesan
  • use onions, shallots, leeks or green onions
  • use regular salt and pepper instead of the lemon pepper and add thyme, granulated garlic, dill, cumin, oregano, fennel seed or chopped cilantro
  • use yellow squash or a combination of Summer squashes as the base
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