1. Make some egg noodles.
2. In a pan or bowl if you’re feeling a little lazier mix: peanut butter, soy sauce, sesame oil (or olive if that’s all you have) Tb honey, sesame seeds if you like, squeeze of lime juice.
3. Thinly slice red/orange/yellow bell pepper
4. Mix noodles with sauce and top with peppers.

Nice to serve with Edamame.

Eli and Leo really dig this. It’s just as quick as mac & cheese and it’s not.

This will serve a crowd:

2 cups red lentils, washed and picked over
olive oil
1 onion chopped
1/2 apple thinly sliced and cut in quarters
3 cloves garlic, minced
just over half of one box of lo sodium veggie/chicken stock/water (stock makes them more flavorful.)
3 whole peeled canned tomatoes and a splash of their juice
hefty pinch dark brown sugar
big pinch: cumin
lesser pinches: curry powder, cinnamon, turmeric, salt, sage
splash of apple juice
2 handfuls raisins

basmati rice

1. Heat a stock pot on high. Heat olive oil. Saute onions until translucent.
2. Turn down the heat. Add Lentils to pan and dry and toast them a bit.
3. Add apple to the pan stirring and cooking until some of the juices are released.
4. Add minced garlic. Saute until just fragrant.
5. With your fingers break up the tomatoes and add them and the juice to the pan.
6. Add stock and remaining ingredients.
7. Bring mixture to a boil. Then turn the heat to low and cover the pot.

MAKE RICE.

Check after around 25 minutes to be sure their is still some liquid. The beans will take between 30-45 min to cook. If you need to, add more stock.

Olive Oil

Fresh Sage leaves

Salt

Pepper

Spaghetti

Put water on for pasta. After water boils, add salt. Add pasta. Melt a healthy amount of butter in a fry pan. Add some olive oil. When pan is hot add salt and pepper. Add sage leaves. Fry leaves. Cook pasta very al dante. Drain pasta and add to the pan with butter and sage. Mix.

Top with parmigiano.

1 cup sugar

4 eggs

grated lemon zest

1 cup white flour

dash salt

1 tsp baking powder

dose of good vanilla

In food processor mix ricotta, eggs, sagar and lemon until smooth. Transfer mixture to bowl. Add remaining ingredients. Mix until smooth. Put mixture in buttered and floured 9″ cake pan. Bake at 350 for around an hour/until toothpick comes out clean.

*great alone/topped with fresh fruit.

makes enough for 6 adults

olive oil
2 lbs ground beef
1 medium onion chopped
2 italian green peppers chopped
4 cloves garlic diced
3/4 tbsp chili powder
2/3 tbsp cumin
2 tbsp good cocoa powder
salt & pepper to taste
3/4 can chipolte peppers w/adobo sauce, dice the peppers – use more or less to taste
2 large cans small red kidney beans – drained and cleaned
1 large can whole tomatoes
1 bottle dark beer – like guinness
splash of coffee

1. Heat large pot on high. Add olive oil. Add beef and turn the heat to med-high.
2. Cook beef, stirring to break up the meat.                                                                                        
3. When the beef is cooked through, add onion, garlic & pepper. Saute until onions are translucent and peppers soft.                                                                                                                  
4. Add salt, pepper and spices.                                                                                                              
5. Add chilis & adobo sauce.                                                                                                                    
6. Add beans.                                                                                                                                              
7. Add tomatoes, squeezing each tomato in your hands to release the juices and break up the tomato.
8. Add the beer and coffee            
9. Turn the heat to high and bring chili to a boil.                                                                          
10. Turn the heat down to low and let chili simmer for at least one hour.

Serve cheddar cheese and cornbread. Enjoy!