The Yellow Apron

Creating recipes for everyday.

Wednesday, July 29, 2026

Lentil Sloppy Joes

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Ground meats are still very expensive.  Lentils were on sale for 89¢.  I had not really considered vegan sloppy joes, but it kind of sounded...
Sunday, July 26, 2026

Pumpkin Protein Custard

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I read several recipes for pumpkin pudding that are high protein, but didn't really find what I wanted.  I was kind of in the mood for a...
Thursday, July 23, 2026

Curry-Blackened Tilapia

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I gave the buckwheat another try, which meant I needed something very flavorful to go with it.  It has been a long time since I've done ...
Monday, July 20, 2026

Leek-Yogurt Dip

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Since my leeks aren't as wide as the ones you buy in the market, I didn't realize they were past time to harvest.  June 30th, I foun...
Friday, July 17, 2026

Chocolate Cashew Cookies

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This recipe came with the dehydrator.  I believe you could do this in a convection oven at a low temperature.  It just won't take 12 hou...
Tuesday, July 14, 2026

New Ingredient: Buckwheat

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I've worked with buckwheat flour before, but not the whole groats.  They're popular in many countries, and a staple food in Russia. ...
Saturday, July 11, 2026

Freezing Eggs

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I don't know what made me think I could go through 40 eggs in a month.  The sale was two 20-packs for $4, or 10¢ each.  I'm still pa...
Wednesday, July 8, 2026

Tilapia Patties with Tahini

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I was having one of my guilt trips over not eating fish.  I was also trying to use up eggs, so this happened. I was pleasantly surprised tha...
Sunday, July 5, 2026

Lemony Fava Beans

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Now that I have a reliable source of favas, I need to find ways to use them.  There aren't a whole lot of recipes out there.  They'r...
Thursday, July 2, 2026

Black Bean Brownies

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As we continue the quest for high fiber, high protein, low sugar desserts, I decided to try these from Sugar Spice and Glitter .  There are ...
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About Me

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Lurker Smurf
Southern California, United States
I am a baker and freelance caterer who enjoys a cooking challenge. Using the stray items that collect in a pantry, fridge, or freezer has become my specialty. I like to take my inspiration from any cuisine I sample, even if my tweaking produces a less-than-authentic result.
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