Garlic and Herb Flatbread

https://beta.theloop.ca/food/recipes/garlic-and-herb-flatbread.html

INGREDIENTS

• 700 grams prepared pizza dough
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (115 g) unsalted butter, melted
• 3 cloves garlic, minced 
• 2 teaspoons (10 grams) fresh thyme
• 1 tablespoon (15 g) finely chopped parsley
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Divide pizza dough into eight pieces. Coat each piece with olive oil. Flatten and stretch dough into rough ovals.
2. In a small saucepan, over low heat, stir together melted butter, garlic, thyme and parsley.
3. Heat cast iron skillet over medium-high heat.
4. Working in batches of two, add dough to skillet and cook until no longer shiny, about seven minutes, flipping after five minutes and brushing with herbed butter. Repeat process with all remaining pieces.
5. Transfer cooked pieces to a rimmed baking sheet and brush unseasoned side with herb butter. Season with salt and pepper.

https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

INGREDIENTS

•  1 cup warm water
•  1 tablespoon honey
•  1 tablespoon oil
•  1 tablespoon instant yeast
•  1 teaspoon salt
•  2-3 cups flour (see note)

INSTRUCTIONS

1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES

I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer. 

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.

Cheater “pho”

https://acleanbake.com/30-minute-pho/

INGREDIENTS FOR THE BROTH

• 10 cups beef bone broth
• 3" fresh ginger, , peeled and cut into large pieces
• 4 scallions,, ends discarded, cut in 2
• 12-15 dried peppercorns
• 8 dried whole cloves
• 6 dried star anise pieces
• 1/2 Tablespoon fish sauce, (or to taste)

INGREDIENTS FOR THE REST OF THE SOUP

• 14 ounces rice noodles (swap for veg noodles or shirataki - voila low carb)
• 4 cooked chicken breasts, , sliced

INGREDIENTS FOR FINISHING

• Mung bean sprouts
• Lime wedges
• Chopped scallions
• Fresh basil, (Thai basil, if you can find it)
• Sliced jalapeño or (for more heat) finger peppers, (optional)

1. Put all of the broth ingredients in a saucepan. Cover and bring to a boil, then uncover and reduce the heat. Simmer 30 minutes. 
2. While the broth is cooking, prepare the noodles. Place the dry noodles in a large mixing bowl and add enough boiling water to cover. Let sit for 5-10 minutes, until softened to your preference.
3. Divide the noodles between 4 bowls.
4. Top with sliced chicken.
5. When the broth is finished cooking, remove the ginger, scallions, and star anise pieces.
6. Divide the broth between the bowls, pouring directly over the noodles and chicken. 
7. Garnish with lime, basil, mint, chili paste, and bean sprouts