New bread recipe from Julie's ward cookbook

I don't have time to add this but wanted to mention so I remember that I liked it. It was a sweeter bread and perfect consistency.  I will make again.  I didn't use any gluten or dough conditioner.  pg 152

Chicken Tiki Masala

I just made my favorite plate of Indian ever!! So good!  I got it from Julie's ward cookbook from Megan Williams.   Just some notes so I don't forget for next time.  I didn't add garam masala (I don't think they sell that at a grocery store), used 3 chicken breasts,  didn't use a jalapeno but one anaheim chili pepper, and ate it with hummus, rice/quinoa mixture from Costco, and nann bread  (ours was actually pita but it was close enough)  So so good!!

Stuffed Enchilad Zucchini Boats

I liked this recipe.  However I kind of just did it in my own way to make it easier for me.  This is what I did:
  I used banana squash instead of zucchini because that's what I had.  It was good.  I put a little water in the bottom of a baking dish (9x13 Pan),  then cut the banana squash into strips,  put them face up in the pan, dotted them with butter, sprinkled with salt and pepper, covered with foil and cooked at 400 for about 40 min or until tender when pricked with fork.  While the squash cooked I cooked the meat etc. While I was cooking the meat I just added the rest of the ingredients into the pan with it besides the tomato sauce, beans, cheese, and cilantro.  (I never added the coriander because I didn't have any). When the meat was done I added the tomato sauce and then simmered for 5 min. After simmering, I added the beans.  I poured the mixture on the top of the squash and sprinkled with cheese and cilantro.  It was like a healthy Navajo taco.  The mixture tasted a lot like chili.  I have to warn and I repeat this WARNING...When I added the salt it seemed like a lot so I only added half and it still seemed a little salty.  I added less chili powder and cumin too and it was pretty spicy with less. Beware and add to taste during the seasoning steps.

These are the ingredients:

Ingredients

• 4 medium zucchini, halved
• 8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped onion
• 2 cloves garlic, finely minced or pressed
• 1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
• 16 ounces tomato sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon granulated sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 15-ounce can pinto beans, rinsed and drained
• 1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
• Chopped cilantro for garnish

http://www.melskitchencafe.com/stuffed-zucchini-enchilada-boats/  This is the link to the recipe if you want to follow her instructions.