White Beans with Garlic and Lemon

I really enjoyed the Mediterranean bean stews, and decided to branch out with something of my own creation.  I bought dried lima beans, which I've never done before.  They're a bit pricey as far as dried beans go, but I still haven't found favas or white kidney beans.  I have to be willing to shop a bit far from home to find the right market, or order them online.

In the process of picking up the simple items for this dish, I found out that Trader Joe's still has eggs for under $4, limit one.  They're locked into a contract with their supplier, but I don't know for how long.  It was the day I cracked my last shell egg.  After getting the eggs and a head of garlic, I popped across the street to Sprouts for the rest of my list.

What this recipe ends up being is all the flavors I like in a baked white fish dish, but without the fishiness.  I didn't realize that until the first bite.  Even the texture of the beans is like a very tender fish.  I had to remember to keep the portion size appropriate, considering the fiber content.  If you're not watching carbs, tossing this with linguine would be great.  I had it with a side salad, not pictured.

1 C dry lima beans
2 Tb olive oil
*1/2 C diced onion
*1 Tb minced garlic, about 6 cloves
1/2 tsp salt, divided
1/4 tsp white pepper
1/4 tsp dill weed
*1 lemon, zested and juiced
1-1/2 C chopped Italian parsley, tough stems removed

1.  Early in the day, sort and rinse the beans.  In a large saucepan, soak in water to cover by 1" for at least six hours.  Drain.  They got huge, about the size of the fava beans I couldn't find.  I chose to remove any skins that had fallen off, which does reduce the fiber level.  Nothing wrong with keeping the skins in.

2.  Refill saucepan with 4 cups or so of water.  Add 1/4 tsp salt and bring to a boil for 5 minutes.  Limas are one of the beans you have to boil, like red kidney beans.  This can't be made in a slow cooker.  Lower heat to a simmer, cover, and cook until tender, about 90 minutes to 2 hours, depending how long you soaked them.  Drain and set aside.

3.  Rinse out saucepan and put it back on the stove.  I was happy to make this a one-pot meal, and everything goes quickly after cooking the beans.  Add oil to the saucepan and heat over medium.  Add onion and cook until softened, about five minutes.

4.  Add garlic, remaining 1/4 tsp salt, white pepper, dill, parsley, and lemon zest.  Cook until fragrant, about 2 minutes.  Stir in beans and lemon juice and cook until warmed through.  Serve hot.

Difficulty rating  :)

Spring Starts

While it's still winter in most of the Northern Hemisphere, my area is past its average last frost date.  We didn't frost at all this year, but that's beside the point.  It's time to put the seedlings outside, and Tu B'Shevat seemed like the best day for it.

Cool weather planting actually started last year.  The last round of peas got nibbled by either bugs or a squirrel.  I'm voting for squirrel.  It moved on to the watercress after I cleaned up the remains of the peas.  I put out some of the chard starts, but only the ones in the sun are doing well.  Same with the two broccoli, so I decided to reserve the second round until I could see how the rest of the cool season was going to go.

Aphids moved in, and I don't know where the mushrooms came from.  The only solution for the first problem was to pull last year's kale, which was starting to bolt anyway and couldn't stand on its own because kale is not a palm tree.  I'm working on the mushroom issue by pulling them regularly, using copper fungicide, and watering less, but it finally started raining, so the top layer isn't going to dry for some time.

Instead, I turned my focus to the pots.  One barrel was seeded with turnips and beets.  The beets aren't coming up, but I keep trying.  The seeds are old.  Eggy is still hanging on to the other barrel, so I put a broccoli in the other large pot.  All the new plants got chicken wire cages so they wouldn't get dug up.  Gotta love wildlife, right?

The Dollar Tree pot I bought was smaller than I thought, so I haven't put anything in it yet.  One parsley joined the turnips and the other is with Eggy and another attempt at beets.  I put the chards in the lettuce patch, in the hope that it will take root with a good rain.  Still waiting their turn is a celery, the last broccoli, and several kale.  They'll go in once I'm sure the Pond is done flooding.

All this gardening is a good distraction for me right now.  Molly passed away from her feline chronic kidney disease a week ago at almost 18 years of age.  There has been at least one cat in this house since 1988, and removing cat accessories has opened up an astonishing amount of floor space.  I decided to start Passover cleaning a month early to keep myself busy.  I haven't ruled out getting another cat at some point and kept everything I can reuse.  It will be after I have taken some long vacations without having to worry about a pet sitter.  I'm trying to embrace the empty-nester lifestyle for now.

Shaved Brussels Sprouts Salad with Dates

I decided to make arayes again.  Because lamb is a bit greasy, I wanted a crunchy and tangy salad to go with it.  After studying several recipes for a raw Brussels sprout salad, I came up with this.

Yes, you can eat them raw.  You can eat anything from the cabbage family raw, as far as I know.  Some just need a bit more preparation than others to make them easier to chew and digest.

I'm going for a light and tangy dressing, with the mustard countered by date syrup.  Honey is a good substitue if you don't have that.  It's picking up the relatively few dates in the salad.  And while I'm using pine nuts, most of your favorite nuts would work, like pecans, almonds, or even macadamias.

1 lb large Brussels sprouts
*3/4 C dates, pitted and chopped (number will vary with size and type)
*1/4 C pine nuts or sunflower seeds, or more if using a larger nut
*1 Tb mustard of choice
*2 tsp date syrup or honey
*2 Tb apple cider vinegar
1/2 tsp salt
1/4 C olive oil
crumbled feta or goat cheese for garnish, optional

1.  Wash sprouts and remove any spoiled outer leaves.  Thinly slice crosswise and discard stem.  I went back and forth between trying the V-slicer and a knife.  It was too hard to get the guide to stick to a small sprout and I sucked it up to do it the hard way.  If making a double batch for a party, maybe cut off the stems and run them through the food processor with the slicing blade.

2.  Add the chopped dates.  Toss everything, breaking up the sprouts as you go.  This was when I decided I needed a larger bowl.

3.  To make the dressing, whisk together the mustard, date syrup, vinegar, salt, and olive oil.  I finished off a jar of Dijon mustard and it went great with the date flavorings.  A honey mustard would also be nice, but you might need more vinegar to cut the sweetness.

4.  Pour the dressing over the sprouts and toss to coat.  It doesn't seem like enough at first, but you will soon see an even, light coating with nothing pooled at the bottom.  If not serving immediately, chill.

5.  When ready to serve, garnish with nuts and crumbled cheese, if desired.

Difficulty rating  π

Breakfast Protein Options

Shell shock is taking on a new meaning these days.  $9 per dozen, or 75¢ per egg.  Eggs were always the affordable animal protein, and I go through a lot since I went on the low carb diet.  Everyone has also figured out my hack of buying the quart of liquid eggs when they're cheaper than the shell ones, so there's a shortage of that.  So my challenge is how to come up with at least 5 grams of protein for less than 75¢.

Meats are an obvious choice.  A 2-3 ounce portion of most meats provides more protein than two eggs.  Chicken is currently the cheapest, at under $2 per pound for bone-in and $3 for boneless/skinless when you can find a deal.  Bird flu hasn't hit the meat bird flocks as hard as it has the laying hens, but this could easily become an unaffordable option.  Chicken does take longer to cook than some other meats because there's no rare option, so I'll have to decide if I really want to make this in the morning.

Mammals are the next category.  Pork is the cheapest, and of course pork sausage is easily available at a decent price and always has been.  I'm just already getting tired of it.  I haven't made beef sausage in a long time, so I might explore that recipe again if I find a deal.  I haven't seen $3 ground beef in forever except for clearance packs.

Many cultures eat fish at breakfast.  Not just lox.  Scandinavians tend to have salted or pickled fish, but Asians will eat steamed or roasted fish any time of day.  It is not budget friendly, but I did see $1.25 cans at Dollar Tree I should have picked up.  They had sardines and mackerel, with three servings per can.  Those frozen packs that are often on special cook down to nothing.  I like the pickled herring in a jar as a treat; it can get pricey.  I can't deny that adding fish to your diet on a regular basis is good for you.

Dairy isn't as high in protein as meats, and has about the same fat.  I already put cheese on my omelets.  I could just serve a one-ounce slice on the side instead of the egg.  Cottage cheese is a lower fat option.  I tend to have yogurt for lunch or snack, so I probably won't have it at breakfast.  3/4 C of Greek yogurt is actually higher in protein than most dairy options.

Then there are the vegan proteins.  Nuts and nut butters are good.  I haven't made my home-made Nutella in a very long time, but that counts as a protein when you make it yourself and don't add as much sugar as the commercial version.  All legumes have about the same amount of protein, but I generally don't want beans at breakfast.  The British do it, but that's too early for me.  Then there's tofu.  I bought some for a stir fry and actually read the package: 9g per serving of protein, and the other metrics are very healthy.  Upside, it has the consistency of cooked scrambled eggs and tastes like whatever you put on it.  Downside, it's tofu.  It does qualify as budget-friendly, at roughly 50¢ per serving.

I can always cheat and stir protein powder into my coffee.  It's a legit thing, and frankly way better for me than sweetened creamer.  I use it at work to make banana mocha milkshakes, since that blender is much easier to clean than my own.  Processed anything isn't as good for you as the natural source, even a protein supplement.  It's an easy out.

I'm going to keep experimenting and scouring the sale flyers for ideas.  There may be more breakfast posts as I test ideas.  I did get one dozen at Trader Joe's, which has a locked-in price with their supplier for however long the contract is.  I'm sure it will expire before supplies normalize.  This scarcity is going to last a lot longer than it did two years ago, and with worse prices.  Chickens aren't going extinct.  They expect the replacement flocks to be laying around the end of summer.

Red Lentil Tomato-Herb Dip

I got out my new dividers for sheet pan meals and had fun, but then I needed a protein to go with all those roasted vegetables.  I wasn't in the mood for hummus or a yogurt dip, and came up with this instead.

Googling, this is a real recipe in some form throughout the Mediterranean and Middle East.  I almost made an Armenian version.  Many versions actually are hummus with the substitutions of red lentils for chickpeas and tomato paste for tahini.  I'm kind of going in that vein, but adding cooked onions and a generous handful of cilantro I had to use before the plant went to seed.

I'm definitely not doing a proper Pantry Challenge.  I bought a lot of fresh produce that day, both for this and my annual batch of kimchi.  You can only eat so much freezer kale.  I'm down to half of a gallon bag, which left enough room to put the ice cream bowl back in.  Success!  I'll start a new broth bag soon, maybe in a month.  I still have a lot of canned broth, so there isn't a rush.

*1/2 onion, chopped
olive oil as needed (maybe 1/4 C)
1 tsp kosher salt, or to taste
1 C dry red lentils, sorted and rinsed well
1 C water
3 cloves garlic, smashed
*2 Tb tomato paste
*2 Tb lemon juice
1/2 tsp paprika
*1/4 C cilantro or parsley

1.  Heat 1 Tb oil over medium low in a saucepan or skillet.  Stir chopped onion to coat.  Sprinkle lightly with salt and allow to cook slowly until as caremelized as you like, at least 15 minutes.  I went until they smelled sweet, but were not browning yet.  Allow to cool.

2.  While the onions are going, cook the rinsed lentils in the water by bringing to a low simmer for 10-15 minutes, until the water is absorbed.  I usually cook my lentils in a lot more water than this, but they don't have to be completely mushy, just split.  Also, I was trying to do this in a single pot and made them in the same one as the onions, right after.

3.  Place onions, lentils, garlic, tomato paste, lemon juice, paprika, another light sprinkle of salt, and cilantro in food processor.  At this point, it's a matter if personal choice.  You can run until it just looks like chunky salsa, about 15 seconds:

I went further and added more oil and water, then ran it another 20 seconds to get it almost as smooth as hummus.

4.  Taste and add more salt, garlic, and/or lemon juice and pulse it to desired consistency.  Serve warm, room temperature, or chilled.  If desired, garnish with paprika, cilantro, feta, and/or olives.

Makes about 3 cups, 4 servings as a meal protein or many more as a party dip

Difficulty rating  :)

Succotash Stew

Let's go back to the part that I was the weird kid who liked lima beans.  My mom used to serve the frozen succotash once in a while, and I generally liked it.  I don't remember ever making it myself since I've been an adult.  All this time, I'm sure I bought it at least once, but I couldn't pinpoint an exact meal.  Almost certainly not since I started this blog.

For those who don't know, succotash is a Native American dish of lima beans and kernel corn.  That's it.  Butter, salt and pepper make it more interesting, but that's essentially what it was originally.  It's a nutritionally complete vegan meal.

There are as many variations of this dish as there are cooks.  I was defrosting some shredded pork when I decided to make this, so that's what I'm putting in the stew this time.  Shredded chicken would be good in it, probably better than the pork.  To keep it vegan, dice up a turnip or potato to give it some heft.  I served it over some kale-heavy colcannon.  You could thin it out with extra broth into a soup, or have it with regular mashed potatoes, pasta, or rice.  The awesome part is that if you're only opening cans or using freezer items, it takes ten minutes to make.

*1/2 C diced onion
1 Tb butter
*1 15 oz can lima beans or 2 C frozen
*1 15 oz can kernel corn or 2 C frozen
*2 C cooked, shredded meat of choice
*1/2 C chicken or vegetable broth
1/2 tsp each salt and pepper, or to taste

1.  In a large saucepan, melt butter over medium heat.  Add onion and cook until softened, about 5 minutes.

2.  Drain and rinse the beans and corn, if using cans.  Add vegetables and broth to the pot and bring to a simmer.  If using potato instead of meat, add it now.

3.  Add meat after the pot comes to a simmer.  Stir everything together and taste, then add salt and pepper as needed.  Between the canned vegetables, margarine, and pork, I didn't add any salt.  I did add about half a teaspoon of pepper, which is way more than I put in anything.

4.  Bring back up to a simmer and serve, either by itself or over mashed potatoes, rice, or noodles.

Difficulty rating  π

Black Bean and Cheese Masa Patties

These are sort of pupusas, but with way more beans than there should be in them.  I made a half batch of masa and added twice as many beans as usual, so they barely held together.  That's what the cheese is for.  As far as I know, this is not an authenic dish in any country south of the U.S., but I'm calling it international anyway.

My power was off for less than 8 hours during the recent fires, a preventive measure that I approve of because my neighborhood did not catch fire.  I'm always ready for a power outage of up to 24 hours, and was glad that my fridge did not get above 45º so I didn't have to toss anything.  If it was that temperature after 12 hours, I would have had to purge the eggs, dairy, any leftover cooked food, most open containers, and nearly all of the condiments.  I didn't bother to check the chest freezer because there's a turkey in the bottom acting as a twelve pound block of ice.  The ice in the kitchen freezer was barely stuck together, meaning the frozen veggies in there probably didn't defrost.

I was definitely thinking of recipes I could make without electricity.  These could be done on an outdoor grill in a foil pan.  Which you wouldn't do during a wildfire, but you get the point.  My stove is gas, which still worked, and I would have lit it with a match if necessary.  The outage was only overnight, so I didn't care until I got cold around 1am.  The power came on at 2am, and the heater about 10 seconds later.

I know I said I wasn't going to make tomatillo salsa anytime soon, but these could definitely have benefitted from some kind of vinegary accompaniment.  Maybe a slaw, curtido, or any kind of salsa.  They were yummy, but I wanted something more piquant than just a salad.  Next canning day, I'll make some.

1 C masa harina or *masarepa
1/2 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
1 C water, more if necessary
1 15 oz can black beans, drained and rinsed
*1 C shredded cheese of choice
oil for frying

1.  In a bowl, stir together masa flour, salt, cumin, and chili powder.  Stir in water to make a paste.

2.  Stir in beans and cheese until evenly combined.  Squeeze a handful of the mixture.  If it crumbles instantly, add more water until you can get it to stick together.  I'm not sure if mine was crumbly because the weather was so dry.  It also depends on how wet the beans are when you add them.

3.  Start heating a griddle or large skillet over medium-high.  Portion dough into eight balls.  Once griddle is warm, add a couple of tablespoons of oil to it, just enough to coat the bottom, and let that heat.

4.  Shape the masa balls into patties about half an inch thick.  Cook on oiled griddle until browned and crispy, about five minutes.  Flip and cook until the other side browns.  If doing batches, re-oil the skillet between them.

5.  Serve hot, with salsa, curtido, or a salad on the side.

Difficulty rating  π

New Ingredient: Egg Replacer

 

Assuming you can get eggs at all right now, they're twice as much as I'm willing to pay.  I'm investigating my options, as I eat a lot of them.  Looking into different breakfast proteins as well, and not ruling out tofu or other vegan options.  For baking, I decided to try a bag of Bob's Red Mill egg replacer.

I read the ingredients before buying it, because if it was mostly chia it would do crazy things to my stomach.  There's a reason I don't do chia "eggs" or pudding.  It's the binders tapioca flour, potato starch, and psyllium husk, with some baking soda to mimic the leavening of eggs.  It's gluten free, egg free, and vegan.

It's also a nutritional black hole.  I consider eggs a protein and fat, even in baked goods.  This is a couple of carbs without fiber, and that's about it.  Ok, fine, I'll consider it for its binding properties and not use it in challah, where eggs are for flavor and fat.

The first thing I tried with it was waffles, since they're fairly forgiving.  I feel like they could have risen better, but the taste was right.  They weren't tough, like they would be if there was no egg and the gluten was the only thing holding them together.

Next up was subbing for the egg in lasagna.  Granted, the egg doesn't really do much except keep the ricotta from running everywhere, and I don't think that's a problem.  I definitely noticed the thickening effect in the ricotta.  I had put in a lot of water, to make it easier to spread, and by the time I got to it the mixture had thickened up almost to where I started.  Also, I made way too much filling, so I made a second 8x8 for the freezer.  That's going to come in handy some day I don't want to cook.

I haven't tried it yet, but a good off-label use would be to make stabilized whipped cream.  I've struggled with ways to make it work.  The package does not say it requires cooking before consumption.  Adding it directly to the cream before whipping might do the trick.

Will I buy this again?  Hard to say.  I do like the idea of shelf-stable options for commonly used ingredients.  It reduces the odds of going to the market for one thing, which never turns into only one thing.  And if this saves an egg that's only there to hold something like crepes together, it's worth $5 for a three dozen equivalent package.

Bagel Chips

I have had two sesame bagels in the freezer for so long, I don't remember why I saved them.  It may have been for tashlich, before they put out a request to bring vegetables instead of bread because it's more environmentally friendly and safer for the birds.  Either that, or for a stuffing I never made.  I also remember thinking I could make breadcrumbs out of them.

Turning stale bread into croutons or chips is very easy.  You just toss or brush the cut slices with oil and toast them in the oven with whatever seasoning you choose to sprinkle on them.  That is, until you try to multitask a pie, don't set a timer, and leave them in about three minutes too long.  These were edible, just quite a bit darker than I had in mind.

1 or 2 day-old bagels
olive oil
seasonings of choice: flake salt, everything seasoning, Italian herbs, etc

1.  Preheat oven to 350º or 325º with convection.  Line a baking sheet with parchment or a silicone mat.

2.  Slice bagel thinly, ideally a quarter inch thick or less, all around the radius.  You can do them the long way too, if you want ovals instead of rounds.

3.  Lightly brush both cut sides with olive oil.  You're looking for a drop or two on each, maybe a total of 2 Tb for this entire project.  Sprinkle with seasonings, if using.  I left mine plain because they were already sesame.

4.  Bake chips 10 minutes, flip, and bake another 10 minutes or until crispy and about three shades less brown than the ones I made.  Allow to cool and set, then serve with soup, salad, or dips.

Yield depends on size and number of bagels

Difficulty level  π

Chickpea and Kale Soup

I thought I had done something like this before, but I can't find it.  Maybe a different bean with cabbage.  It's kind of like the Zuppa Toscana soup, but not really.  I wanted a cross between something light and summery and a filling winter soup.

What I got was slightly sweet and unexpectedly floral.  That had to be the carrots and tarragon.  For something that came together in half an hour, I was very happy.

I did choose to go a bit skimpy on the broth, as a personal choice.  3-4 cups would be more appropriate for four servings.  The batch I made was almost a stew, which was fine for what I wanted that day.  If you want it to be more soupy, double the broth.

2 Tb olive oil
*1/2 small onion, diced
*1 Tb grated ginger
2 cloves garlic, minced
*1/2 tsp cumin seeds
1/2 tsp paprika
*1/2 tsp celery salt
*1/4 tsp white pepper
*1 tsp dried tarragon
*2 C unsalted vegetable or chicken stock
*1 15 oz can sliced carrots with their water
*1 15 oz can chickpeas, drained and rinsed
*6 C (about two bunches) kale, destemmed and cut in ribbons

1.  Heat oil in a soup pot over medium heat.  Add onion, ginger, garlic, spices, salt and pepper and allow to cook until the onion is soft and spices are fragrant, about 5 minutes.

2.  Add stock and kale to the pot.  Cover and simmer 10 minutes, until the kale is thoroughly wilted.

3.  Stir in rinsed chickpeas and carrots with their water.  Bring to a boil and cook for 5 minutes.  Serve hot.

Difficulty rating  π

Unintentional Pantry Challenge

I'm not doing the classic January Pantry Challenge, where you try not to buy any food for a whole month and just cook with what's already in the pantry and freezer.  I would run out of eggs and dairy, not to mention fresh produce.  Also, I'm as concerned about inflation and product availability as everyone else, and don't want to pass up a good deal when I see it.

However, I did find myself creating this month's meal plan almost entirely based on what I have on hand.  Yes, that's the point of this blog.  I also think I stored up too much last year when inflation was unchecked.  Anything that didn't seem too expensive went into storage.  I probably have six months of legumes and pulses, if I ever want to go vegan.  There's still kale in the garden, and I really want to use up what's in the freezer to get that space back, plus whatever new things I'm growing now.  There's also everything I canned, since that was my fun new toy.  I need to use and rotate all this food, or the money spent on it is wasted.

First up was pinto and kale enchiladas with pesto.  I was considering calling them "Italian Enchiladas", but that would be manicotti.  Pesto in the filling and a very mild tomato enchilada sauce.

New Year's breakfast, I usually make waffles, but I had some pumpkin pancake mix in the pantry.  That, plus some frozen hash browns and one of several packs of sausage links in the freezer was a fancy way to start the new year without buying anything.

I finally had enough arugula in the garden for a salad, and cobbled together one with other items scavenged from the garden to have with franks'n'beans.  Not fancy, and certainly not blog-worthy, but it was a really satisfying meal.

I didn't get my peanut butter cream pie for Christmas because of remaking the pumpkin one, but I had already bought the ingredients.  Made one for myself, which did take a week to finish.

The second week of the year, I finally needed to go grocery shopping in order to make a lasagna.  It actually ended up being a lot of filling, so I made a second 8x8 one for the freezer.  I added enough routine items to my grocery list to make it worth the trip.  I really missed shopping those two weeks, but the truth was I didn't need anything.

I don't know how many trips I'll end up making this month, but I'm definitely going to spend less than usual.  It's the end result of buying in bulk, canning, and having a year-round garden.  Makes up for the price of eggs.

Sweet Potato Latkes

I made these for Chanukah dinner, but I'm only getting around to posting them now.  We're having staffing issues at work, and I'm very glad it's the slow season.  Otherwise, we wouldn't be able to keep up.

There are a lot of firsts for me with this recipe.  I've never used sweet potatoes or puréed vegetable in a latke, and I've never baked them before.  With everything going on for an admittedly excessive meal, I found this to be the easiest way to make them.

I got out a bag of pre-steamed sweet potatoes from the freezer, leftovers from the canning session.  It was 2 pounds, so a double recipe of what I'm posting for four servings.  In a surprise twist, the skins were super easy to remove after defrosting, almost as easy as tomatoes.  I was thrilled.  You don't have to go through all that.  You can absolutely open one of the large cans if you don't have the wherewithal to do this from raw potatoes.

*1 lb sweet potatoes or one 30 oz can, drained
1/2 small onion, diced, about 1 C
1/2 tsp cinnamon
1/4 tsp salt
1 egg
2 Tb flour (matzoh cake meal or potato starch for Passover)
oil for frying

1.  Scrub potatoes well.  Place in a large pot in a steamer basket or sieve over 1" of water.  Cover, bring to a low boil, and cook until thoroughly tender, at least 30 minutes depending on size.

2.  Once cool, peel potatoes.  Either with a masher or food processor, break down into a chunky purée.  Stir together with diced onion, cinnamon, salt, egg, and flour.  Allow to sit 15 minutes while you preheat the oven to 375º.

3.  Smear a rimmed baking sheet with about 2-3 Tb of neutral oil.  You can use olive oil if you want, since this isn't deep frying and the oven won't overheat it.

4.  Spoon or scoop potato batter onto the baking sheet.  I used the 3 Tb cookie scoop and liked the size.  1/4 C would also bake well.  I wouldn't go larger, since they are soft when you flip them later.

5.  Bake until the undersides are crisp and easy to scrape off the pan with a pancake turner, about 20 minutes.  Flip and cook other side until done, 15-20 minutes more.  They're sweet enough that I wouldn't serve them with applesauce, but you could have sour cream with them if you choose.

Makes 8-10

Difficulty rating  :)

Red Lentil and Parsley Salad

I didn't intend to put two lentil recipes in a row.  This was actually for the couple of days before Chanukah, when I knew I would be eating a lot and wanted something lighter in advance.  Being only two days, I'm doubling what I actually made for this post.

Yes, more roasted radishes.  I want to clear the pot they're in and grow beets and turnips.  The few beets I have were being suppressed by the giant radishes.  I also pulled the last giant green onion from the last round.  The new ones won't be ready for at least a month, but I haven't been using them much lately, which is why they got so big.  Or I could sub green onion pesto.  There's still over a quart of that.

While I made up this recipe, it is influenced by the recent adventures in North African cooking.  Most of the ingredients are Mediterranean, inexpensive, and easy to find.  Most people are on a diet and/or trying to save money in January.  This is a good way to do that and enjoy a very good salad.

*1 C red lentils
*1 bunch radishes
1/4 C olive oil
*2 Tb white wine vinegar
1/2 tsp salt
2 cloves garlic, minced
*1/2 tsp fennel seed (anise), crushed
*1 bunch Italian parsley, chopped and large stems removed
*2 green onions, thinly sliced

1.  Preheat oven to 375º.  Cut leaves and root from radishes, and cut larger ones in half.  Toss with a little of the oil and roast until tender, about half an hour.  Set aside.

2.  Sort and rinse lentils.  Place in a saucepan with water to cover and bring to a low boil.  Cover, reduce heat to a simmer, and cook until tender, about 10 minutes.  Drain well.

3.  In a bowl, whisk together oil, vinegar, salt, garlic, and crushed fennel.  Add the parsley and onion and toss to coat.  Add the radishes and lentils once slightly cooled and toss until evenly distributed and coated with dressing.  Refrigerate until ready to serve.

Difficulty rating  π