Roasted Baby Carrots with Chili and citrus glaze

We got this recipe from epicurious and really liked it.  I just used 1.5 small bags of the baby carrots rather than real baby carrots.  I forgot to add the orange peel, but we really liked them just the same.  Leave out the chili so it is not too spicy.
Also, we needed to bake them a lot longer so they were not still crunchy.

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil, divided
• 1 tablespoon unseasoned rice vinegar
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon salt
• 4 bunches baby carrots (about 32), trimmed, peeled
• 2 tablespoons thinly sliced fresh mint
• 1 1/2 teaspoons finely grated orange peel

Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.

Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.

Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Baby-Carrots-with-Chile-Mint-and-Orange-Glaze-357513#ixzz2Lxuf6taV

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Naan

This recipe is really easy and really good.  I will never buy or make pita again and I don't have to buy flat bread anymore either.  This is good with falafel.

I am copying this recipe from my friend's blog.

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 cups bread flour

Dissolve yeast in warm water. Let stand about 10 minutes. Combine yeast mixture, sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour, until doubled

Punch down dough and knead a few times. Pinch off handfuls of dough and roll into balls a little bigger than golf balls and place on a tray to rise. Cover again with a towel.
Pre heat griddle. Roll balls of dough out flat and cook a few minutes on each side. Mine rolled out to be about 8 inches in diameter and I left them a little thick cuz thats how I like them. You could do them thinner if you wanted.

http://mealicious.blogspot.com/2010/05/naan.html

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