Gluten Free Naan Bread, Bob's All Purpose Flour, and Saving Money on Meat

A few posts ago I shared with you that my hubby has Celiac disease. His first food worry was naan bread, he would miss naan bread. I have learned that gluten free baking all comes down to the flour. My friend, Jackie, told me their favorite flour is Bob's All Purpose flour. I haven't had the easiest time finding it, when I did it was $8-$10 for 623 g! This week I found it at Target for $3.99! and they had the spend $50 get a $10 gift card deal!
Happy Dance!
The original recipe for this bread is here.
Naan Bread
3/4 cup warm water
1 tsp sugar
1 tsp yeast
Mix sugar and water and sprinkle yeast on top. Leave for 10 minutes.
2 1/4 cup- 2 1/2 cup Bob's All Purpose Flour
1 1/4 tsp xanathan gum
1/8 tsp baking powder
1 tsp salt
1 tsp sugar
Mix all the dry together
2 Tbsp olive oil
3 Tbsp yogurt
Mix the yeast and liquids together.
Add the liquids to the dry ingredients in the Kitchenaid mixer. Using the dough hook mix, scraping the sides. Mix just until it comes together.
Cover with a tea towel and place somewhere warm for 1-3 hours.
Sprinkle some flour on your working surface. Press the dough down, sprinkling the top of it with flour. Cut with a sharp knife into squares.

Part of the secret to this bread's success is using a cast iron pan with a lid.
Heat it on high. Using a bowl of water sprinkle some water on the dough and add pieces to the cast iron pan. Put the timer on for 1 minute. Flip them and then cook the other side for one minute.
Brush them with melted butter. Serve hot.

1 minute on each side. They should have a charred look to them.

Chicken Thighs at Save On Foods. $5 for 1.326 kg making it $3.77/kg or $1.71/lb. Lower than the on sale price at Superstore, $1.88/lb.

Buttered Chicken using fresh tomatoes from my mom and dad's garden! Thanks mom and dad!

Save On Foods has had some great mark down meats!
The fish above was $1.41 for all three packages!

 I got paid to take these shrimp home!Any time you are in Save On have a quick walk down the meat aisle to find mark downs like these! Superstore, Coopers and Safeway also do meat markdowns.

Sweet and Sour Cracker Jack Shrimp

I am having a Pinterest menu planning week. It's such fun for me to have a Menu Planning file with pictures! Did you get the shrimp rings when they were on sale for $2.50, a few weeks back?  Yesterday I made this Sweet and Sour Cracker Jack Shrimp.The only thing I would change would be to double everything. I didn't get any pictures of the finished product because we ate it too fast! Next time I make it I will add photos! This is a keeper!(I moved it into the Recipes We Love file!)
The original recipe is here. 
Special Note: Need to be organized to marinate for 30 minutes ahead of time.
Cracker Jack Shrimp
(copied from justataste.com)
For the shrimp marinade:
1/2 teaspoon salt
1 small egg white, beaten(I forgot this and it was still great)
1 Tablespoon cornstarch
2 teaspoons peanut oil
1 Tablespoon Shaoshing wine or Sherry(I used apple juice)

For the shrimp:
1 pound shrimp, shelled and de-veined
1 cup cornstarch
1/2 cup peanut oil

For the sauce:
2 Tablespoons ketchup
1/4 cup chicken broth(not pictured above)
1 Tablespoon sugar
1/4 cup store-bought sweet chili sauce(I used Thai Kitchen brand as it is gluten free)
3 cloves garlic, grated(forgot this, it was still great)
2 teaspoons grated fresh ginger(used powdered)


DIRECTIONS:

In a large bowl, whisk together all of the ingredients for the shrimp marinade. Set aside.

Rinse the cleaned shrimp under cold water then lay out on paper towels and pat until completely dry.

Add shrimp to marinade and cover the bowl. Refrigerate for 30 minutes. While shrimp are marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.

Place the 1 cup of cornstarch in a large bowl. Add the marinated shrimp to the cornstarch, tossing to evenly coat. Transfer the coated shrimp to a colander and shake off any excess cornstarch.

Place a large, deep sauté pan over medium-high heat. Let it sit for 2 to 3 minutes until it is very hot.

Add the peanut oil it should slide very easily across the pan but not smoke).

Add half of prepared shrimp to the pan, spread out so they aren't touching each other. Allow them to cook 2 minutes, then flip them once and cook on the second side for 1 additional minute, or just until they turn pink and are fully cooked throughout.

Remove the shrimp with a slotted spoon and transfer to a plate lined with paper towels. Repeat the cooking process with the second half of the shrimp, adding more oil to the pan if necessary.

Drain the excess oil from the pan and then allow the pan to cool before returning it to the stove (this is very important).

Return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.

Add the cooked shrimp to the sauce and toss to evenly coat.

Spoon Crackerjack Shrimp into dishes and serve.

Recipe adapted from the Los Angeles Times.

Shrimp Carbonara

This is what it looks like right now.....Lots of snow!

Time to make some yummy food. Did you get the cream cheese with the Checkout 51 offer? Well, looks likes it's still on this week. Want to know what to do with all that cream cheese? Why not make some shrimp carbonara? I found this Kraft recipe when I was menu planning and decided to try it out. Of course I modified it so I will share both recipes.
Shrimp Carbonara
1 package of your favorite noodles(the orginal recipe asked for spaghetti, 220g)
4 slices of bacon
1 lb peeled uncooked deveined large shrimp
1 cup of frozen peas(if this is not your family's favorite you can use peppers)
250g cream cheese(the original recipe asked for herb and garlic light spread)
1/2 cup milk
1/4 cup parmesan(the original asked for light)
Directions
Cook your noodles according to directions. Meanwhile cook bacon in a large skillet. I used the Safeway bacon(Pantry's Essentials) that was on for $2.50. Once it's done take the bacon out and drain on paper towel. Reserve 1Tbsp of drippings and use them to cook the shrimp. This will take about 5 mins to turn the shrimp pink. Stir in the peas and cook 1 min. Add cream cheese and milk; cook and stir 4 mins or until cream cheese is thickened. (Do not let sauce come to a boil).
Drain noodles and add them and the bacon chopped small to the sauce. Top with parmesan.

This was an easy quick meal that I made after a full day of grocery shopping. It was soooooo good. Not a drop of leftovers, which was sad!