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.

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.

2 1/2 c dried red lentils, well rinsed

water as needed

vegetarian bouillon cube

2 large onions, minced

5 large cloves garlic

clarified butter (or use corn oil if need be)

juice of 1 lemon

cayenne pepper

paprika

berbere to taste

leftover tomato paste (or spaghetti sauce)

2 tomatoes

chopped fresh cilantro

Cover the lentils with water in a large pot and simmer, adding the bouillon cube once it starts simmering. Add more water as needed and stir occasionally to keep it from burning onto the bottom of the pot.

Meanwhile, saute the onions and garlic in the clarified butter until translucent. Dump it into the pot, along with the lemon juice, cayenne, paprika, berbere, and leftover tomato paste. (You know, the leftover tomato paste from the last time you made pizza. That tomato paste.) If you can’t find berbere, you can make your own–look online for recipes. Mix thoroughly and keep simmering for a while, stirring as needed. Salt to taste, and if it still tastes too healthy, add more butter to make it richer.

Serve with an extra dusting of paprika and with the chopped tomatoes and cilantro as toppings.

Shake, strain, serve “up”

Ingredients:

• 2 teaspoons of sea salt
• 4-5 garlic cloves (diced)
• half white onions (diced, for rice base)
• 2 chipotle peppers (diced)
• 1 tomato or 2 canned tomatoes (chopped)
• 2 cups of medium grain rice
• 1 onion (diced thickly, for stir fry)
• bean sprouts (to taste, for stir fry)
• carrots (thinly sliced, for stir fry)
• some peas

Instructions:

1. Using a tall and wide pan, stir-fry half an onion in olive oil in med-high heat until onions are nearly see through (about 5 mins)
2. Add garlic and stir some more (about 3 minutes)
3. Reduce heat to medium and add tomatoes and chipotle. Stir and then cover.
4. Leave covered for about 15 minutes, stirring occasionally. You should end up with a thick base.
5. Add rice, stir, then add 2 1/2 cups of water, and raise heat to high.
6. Add salt a bit of olive oil.
7. Stir every couple of minutes to make sure rice and mixture doesn’t stick to the bottom of the pan.
8. Keep in high heat until the water level is just below the top of the rice.
9. Reduce heat to a touch lower than medium and cover. Leave untouched for about 30 minutes.
10. When rice is ready, add some olive oil to a wok in high heat.
11. When the wok is very hot, add thick onions, bean sports and carrots and stir fry briskly for about 5 minutes or so (until onions just begin to get see through).
12. Add stir fry to rice, toss in some peas, and mix rice thoroughly.