Post by wallycat on Nov 24, 2020 20:19:41 GMT -5
Apologies if these have been posted before but it all really hit the spot.
I made lentil sloppy joes but used this recipe:
(I skipped adding the sugar since ketchup has sugar in it. I also used 1-1/2 cups lentils but did not change the sauce)
Ingredients
2 cups vegetable broth (I used water)
1 cup green lentils (rinsed)
2 tablespoons olive oil
1 small yellow onion (diced) (I used a red onion)
2 cloves garlic (minced)
1 green bell pepper (diced) (Ddin't have and DH is not a fan)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) can tomato sauce
1 tablespoon light brown sugar (skipped)
1 tablespoon steak sauce (i used worchestershire)
3 teaspoons chili powder
1 tablespoon ketchup
1 teaspoon smoked paprika (This transformed the recipe, IMHO)
4 hamburger buns (I put it over basmati rice and topped with cheese)
Steps to Make It
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Filling
Gather the ingredients.
Add the broth to a large saucepan, followed by the rinsed lentils. Stir gently and bring to a boil on medium-high heat. Lower the heat to a simmer, cover, and cook for about 18 to 20 minutes, or until the lentils are tender.
Add the olive oil to a large cast-iron pan (or other heavy-bottomed pan) and heat on medium-high heat. Add the diced onion, minced garlic, and diced bell pepper. Add the salt and pepper. Sauté until the vegetables have softened, about 3 minutes.
Add the tomato sauce, brown sugar, steak sauce, chili powder, ketchup, and smoked paprika to the vegetables. Stir to combine and heat on medium-low heat for 10 to 15 minutes to help develop the flavors. If you’re short on time, you can shorten it to 5 minutes.
Add the cooked lentils into the sauce and stir to combine. Cook for another 2 to 5 minutes so the lentils can absorb some of the sauce. Taste and add more salt and pepper as needed.
Assemble the Sloppy Joes
Gather the buns and toppings.
Toast your hamburger buns if you wish, then top with a heaping pile of the lentil mixture, sliced onions, and squirt of mustard. Serve immediately with your favorite fries or chips.
Apple cake
I think my apples were golden delicious (the last hanging on DH's tree and no idea; it is a tree with 5 varieties on it)
I used a regular 9x9 le creuset baking dish, sprayed.
I used only 4 tbs of sugar in the first part.
I used only 6ish tbs of honey in the second part
This is not overly sweet with the changes I made, but it is still dessert worthy.
Olive Oil, Honey & Apple Cake
Adapted from Le Pain Quotidien Cookbook, this Olive Oil, Honey and Apple cake will wow your guest for its beauty and simplicity.
Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 people 1x
Ingredients
4 medium red apples, such as Honeycrisp or Pink Lady, peeled, cored and thinly sliced
5 tablespoons all-purpose flour or whole wheat flour, sifted
5 tablespoons brown sugar (I used 4 tbs white sugar)
5 tablespoons high quality extra virgin olive oil
1 teaspoon baking powder
4 large eggs
2/3 cup pure honey (I used 6ish tbs honey---2/3 cup honey = 10.7 tbs)
Pinch of salt
Instructions
Preheat oven to 350ºF (180ºC).
Grease an 8-inch (20cm) cake pan or springform pan
Starting with the outer edge of the interior of the pan, place the apples slice flat. Each apple slice should cover about one-third of the apple slice immediately proceeding it. Do this in a circular motion to create a swirl pattern, until the bottom of the pan is fully covered. Add another layer of apple slices on top using the same method. Repeat this step until all the apple slices are used.
Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
Pour batter over the apples and place the cake pan in the middle rack of the oven. Bake for 20 minutes.
Take the pan out of the oven and increase the heat to 400ºF.
In a bowl, whisk 2 eggs, honey, and a pinch of salt. Pour mixture over the cake and bake in the oven for another 15-20 minutes, until golden brown and fork comes out clean when poked in the center.
Take the cake out of the oven. If you are using a regular cake pan, flip it onto a plate while it’s still warm. If you are using a springform pan, there’s no need to flip it, you can just transfer the cake to a plate.
Serve warm or cold.
Adapted from Le Pain Quotidien Cookbook, this Olive Oil, Honey and Apple cake will wow your guest for its beauty and simplicity.
Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 people 1x
Ingredients
4 medium red apples, such as Honeycrisp or Pink Lady, peeled, cored and thinly sliced
5 tablespoons all-purpose flour or whole wheat flour, sifted
5 tablespoons brown sugar (I used 4 tbs white sugar)
5 tablespoons high quality extra virgin olive oil
1 teaspoon baking powder
4 large eggs
2/3 cup pure honey (I used 6ish tbs honey---2/3 cup honey = 10.7 tbs)
Pinch of salt
Instructions
Preheat oven to 350ºF (180ºC).
Grease an 8-inch (20cm) cake pan or springform pan
Starting with the outer edge of the interior of the pan, place the apples slice flat. Each apple slice should cover about one-third of the apple slice immediately proceeding it. Do this in a circular motion to create a swirl pattern, until the bottom of the pan is fully covered. Add another layer of apple slices on top using the same method. Repeat this step until all the apple slices are used.
Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
Pour batter over the apples and place the cake pan in the middle rack of the oven. Bake for 20 minutes.
Take the pan out of the oven and increase the heat to 400ºF.
In a bowl, whisk 2 eggs, honey, and a pinch of salt. Pour mixture over the cake and bake in the oven for another 15-20 minutes, until golden brown and fork comes out clean when poked in the center.
Take the cake out of the oven. If you are using a regular cake pan, flip it onto a plate while it’s still warm. If you are using a springform pan, there’s no need to flip it, you can just transfer the cake to a plate.
Serve warm or cold.