Recipes

Just wondering if anyone has tried lentil flatbread? The recipe is dead simple, 1 cup of lentils soaked in 2 cups of water for at least 3 hours, then blend lentils (water and all) in a blender/food processor.

You should wind up with something that looks similar to a pancake batter and you would cook it the same way you cook pancakes, and a non-stick pan was said to be required.

The recipe called for split red lentils, but I suppose you could use green ones as well. Green lentils have slightly less carbs and more fiber than red ones. You can of course add whatever spices you like, but with no spices they can be used for sweet or savory purposes.

I do plan to try these but wondered if anyone else here might have already. I usually use low carb wraps for sandwiches, but these would be a less expensive AND healthier option, and they'd be gluten free for those where that matters.

Ha ha ha ha ha ha ha ha ha!

:-D

Paco is the Spanish nickname for Francisco. I had a Mexican employee named Francisco. He was often called Paco, kind of preferred it although one of his coworkers sometimes jokingly called him the Cisco Kid. His wife often made excellent burritos for the whole crew.

In other words, Paco is to Francisco as Joe is to Joseph. I'm still calling your recipe Sloppy Pacos.

:-D

Tacos, not pacos... But, close enough.

Yes, Sloppy Joe tacos!

Sloppy Pacos?

Here, do this...

Brown a pound of ground beef and drain the fat. Dump a can of Sloppy Joe sauce in the pan and simmer to reduce the sauce. Add your favorite shredded cheese to the meat and melt it in. Serve in hard taco shells, topped with shredded iceberg lettuce.

So damn good!

In response to "that sounds awesome" that I think was aimed at my leftovers:

www DOT simplyrecipes DOT com/recipes/chicken_fajita_stuffed_poblano_peppers/

We had a bumper crop of poblanos last summer so I prepped and froze them making this an easy supper as long as I remember to defrost the peppers! I cut off the side, removed the seeds & ribs, chopped the cut off for the stuffing and blanched the shells. A gallon bag holds four peppers with a snack sized bag of their chopped up bits - I lightly vacuum seal and toss them in the freezer.

The Mrs does a really nice coconut curry. She gets jarred curry paste (not sauce) and adds about 2/3rds of a 10 oz jar to two 13.5 oz cans of coconut milk. We usually get the Patak's curry paste, but I'm sure others will work fine.

Just heat the coconut milk and dissolve the paste in the milk, then add whatever meat/veggies you like and cook till done. If doing shrimp, she just adds them in for the last 5 mins or so of cooking time.

Mulligatawny Soup

Ingredients:

[Spice Mix]

1 tbsp Curry powder, yellow and mild

1 tsp Garam masala

1/2 tsp Turmeric, ground (opt)

[Veggies]

1/2 Onion, medium chopped

8 oz. Carrots - chopped

2 ribs Celery, chopped

1 cup Spinach

1 Apple. medium - peeled and chopped (preferably a tart green variety)

[The Rest]

1 lb. Chicken breast, boneless and skinless, chopped

1 tbsp Oil, cooking

2 tbsp Butter

4 cups Stock, low-sodium chicken

2 Bay leaves

1/4 cup Heavy cream (or full fat coconut milk)

2 cup cooked Basmati or Jasmine rice

Directions:

[Prep]

Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)

Make spice mix - Combine curry powder, garam masala and turmeric. (Can be done up to 5 days ahead)

Chicken - Chop into bite-sized pieces. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)

Apple - Peel and chop apple.

Spinach - cut into 1/4 inch strips

Cook rice

[Make]

Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Sauté until lightly brown and just cooked through. Set aside and return pan to heat.

Reduce heat to medium and add butter to pan. When butter melts, add onions, carrots and celery. Sauté, scraping up any brown bits on the bottom of the pan, until soft, 3 to 4 minutes.

Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.

Add chicken back to pan. Add stock and bay leaves. Bring soup to a simmer.

Simmer for 20 minutes to let the flavors come together. (If the soup starts to boil reduce heat to a low simmer.)

Stir heavy cream, apple and spinach into soup and simmer for 1 minute to heat through.

Taste and season soup with some salt and pepper.

Serve over rice in bowls.

Notes:

Substitute full fat coconut milk for heavy cream.

Add 1 tbsp of cornstarch at end for thicker stew.

I can just sit and eat a whole bowl of it while my doctor, miles away, feels a disturbance in the force.

Cool. I'm going to have to try that.

My mom used to make German potato salad that I loved. If she had a recipe, she took it with her when she died.

Thank you. I've never seen one like that, where you emulsify the dressing over heat. I'll give it a try once the weather warms up.

Hot German Potato Salad

Ingredients:

4 slices bacon, diced

1 lb. red potatoes

2 eggs

1/3-1/2 cup sugar

1/2 cup vinegar

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1 tablespoon salt

1 tablespoon diced green pepper

1/2 cup sweet pickle relish

4 stalks (1 cup diced) celery

Directions:

Prep

Potatoes: cut into 1" cubes.

Celery: dice

Make

In 3-quart saucepan or frying pan over medium heat, cook bacon until browned and crisp. Remove from pan, drain on paper towels and blot any excess fat. Roughly chop bacon.

Cook potatoes until tender; drain well. In small bowl, mix eggs, sugar, vinegar, pepper, mustard and salt. Leave 1/4 cup bacon drippings in pan. Discard any excess drippings. Add egg mixture to saucepan, stirring constantly until sauce thickens, but does not boil. Remove from heat.

Stir in potatoes, green pepper, onion, pickle relish, and celery. Gently toss to coat all ingredients. Serve warm, garnished with bacon bits.

Me. It's been so long since I've made potato salad that I've forgotten all of the recipes for it.

Anyone interested in a German hot potato salad recipe?

www dot clickorlando dot com/news/local/2020/02/24/map-floridas-iguana-invasion-is-heating-up/

Looks like they’re spreading. Florida Fish & Wildlife has found them as far north as Jacksonville, and captured specimens in Tallahassee and even Pensacola.

Maybe south of Orlando. I know I’ve seen them that far north.

Nah, not in Gainesville. They aren't that far north.

“ I came across a recipe for Iguana tacos. Exactly where does one get "1 medium sized iguana, skin removed"?”

If you know anyone who lives south of Gainesville in Florida, the iguanas should be falling out of trees this week.

The following is apple & onion chutney and an alterative for those that may like applesauce with their pork. I thought the onions where carmalized when I mentioned this in another topic, but they are not. Was thinking that if you wanted, you could always carmalize some and mix them in at the end for a slightly different flavor, but this is good as-is.

Cook the following in a pot -

4 apples (peeled, cored and diced)

2 onions (diced)

1 t garlic

1 t chile flakes

1 cup apple cider

1.25 cups apple cider vinegar

3 T honey

1/4 t salt

Cook till right consistency then jar/process if you want to preserve it

My fave by far is Maesri, which Amazon sells for $10 for 4 x 4oz cans.

If you like curry, one of our regular dishes is amazingly simple. You need curry "paste", not to be confused with sauce. We like a little spice so we do a mix of Hot and Mild.

By us there is a brand of curry paste called Patak's and it comes in a 10 oz bottle. In a pot I'll mix and heat 1/4 of the bottles (2.5 oz each) of the Hot and Mild paste with two 13.5 oz cans of coconut milk.

Stir and heat till blended and just add whatever cut up meats and veggies you like and cook accordingly. For example, with beef or chicken and a dense veggie like carrot or potato I'd simmer them covered for around an hour. If doing shrimp or kale, I'd probably only simmer them for 10-15 mins.

You can adjust the heat by varying the amount of each paste, or you can just do all mild or all hot, depending on your preference. We usually do this over rice.

Keep in mind that with Indian food, when they say "Hot", it actually is hot. It's not like Chinese food where "spicy" is usually very mild.

Someone asked for our Goulash recipe, and come to find out, the Mrs embellishes it. So here it is -

1/4 cup olive oil

2 lbs beef (cubed)

1 large onion (sliced)

2 cloves garlic

3 cups water

1.5 cups catsup

1/4 cup Worchester sauce

2 Tbl brown sugar

4 tsp salt

4 tsp paprika

1 tsp dry mustard

2 dashes cayenne pepper

1 can baby corn (cut)

8 oz mushrooms (whole or halved)

4 carrots (chunked)

1 bag frozen pearl onions

Brown meat, sliced onions and garlic in oil. Add all liquids and seasonings. Cook 1 hr and add carrots. Cook till meat is tender (1-2 hrs). Add mushrooms and pearl onions and cook 15 mins. Add corn and cook 10 mins. Serve over egg noodles.

Sorry for for all of the white space in the ingredient list but I'm not sure how to add a CR/LF and the end of each ingredient so that it appears properly.

I recently tried making the sugar free gummies in the prior post. Made them the size of typical fruit slice jellies. I was very happy with the result. I would suggest making only one batch at a time though because it sets up quickly.

Found the easiest way to do it is to mix it up in a measuring cup with a pour spout, then just pour it into the molds. Easy peazy. I thought I was going to have to coat them with something to keep them from sticking together, but that hasn't been a problem so far.

A batch made about 10 gummies, so each had about 8 cals and 0 carbs. By contrast, a serving size of two jellies were 90 cals and 22 g of carbs, all sugar.

I came across a recipe for Iguana tacos. Exactly where does one get "1 medium sized iguana, skin removed"?

Maybe just the medium sized iguana. Youtube probably has a video to get me through the "skin removed" part.

The site did mention "chicken of the tree". Is that a brand of canned iguana?