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[ SECRET POST #5654 ]

⌈ Secret Post #5654 ⌋

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Anyone know of any good recipes that include lentils?

Not sure if you were looking for something vegetarian, but my father makes this delicious warm lentil salad with sausage, carrots, and celery:

https://www.epicurious.com/recipes/food/views/warm-lentil-salad-with-sausage-233546

Ooh, that sounds interesting. I haven't had kielbasa in a while!

https://www.seriouseats.com/mejadra-from-jerusalem

Ooh nice, I'd forgotten about lentil rice recipes.

Good call, this is a delicious recipe I completely forgot about! Time to go buy some lentils and onions.

You can use them like you would garbanzos/chickpeas to make falafel--soak, drain, grind (without cooking first), and add onion, garlic, herbs, spices (parsley, cilantro, coriander, cumin, chilis... whatever you like) form into balls or patties and deep fry. Or do what I do and add a couple tablespoons of olive oil to the mixture and then shallow fry them in a little more oil. I sometimes add some grated zucchini or other veggies but lentils will make a softer falafel so idk how well it would work.

Serve with tahini and/or yogurt sauce, sliced tomatoes, cucumber, onion, and lettuce, with or in pita or flatbread.

You can add split red lentils to pretty much any soup and they will break down and thicken it like roux or potato after about half an hour.

Genuine life hack here: don't boil gnocchi, bake them! It makes them all soft on the inside and nice and crispy on the outside. So so superior.

One I've been doing a lot lately is tossing gnocchi with olive oil, garlic, cherry tomatoes, and bacon-- you just dump all that onto a sheet pan, then pop it in a 425 degree oven for about 40-45 minutes with a halfway stir. The tomatoes burst mid-bake and mixes with the bacon drippings to make an unbelievably tasty jammy sauce. It's so, so good, and SO easy.

I don't do bacon anymore, but that does sound pretty tasty!

I did one with mushrooms and spinach too that came out really good! I just added the spinach at the halfway stir so it didn't get overcooked. I think it works really well with a lot of different combos, so it's totally worth experimenting.

edit: whoops, replied with my RP account lol

Edited 2022-06-29 23:58 (UTC)

just don't deep fry it. https://youtu.be/UkXy12xVnRs

https://www.budgetbytes.com/one-pot-bacon-broccoli-mac-cheese/

I love this so much because I can eat mac and cheese and pretend it's healthy(er) because ~broccoli~. Plus it's delicious.

I do that with cauliflower, it's pretty good.

The texture of cauliflower is a big no go for me sadly. :( And squash.

That sounds so good right now, omg.

I have a recipe like this with a ton of veggies: https://www.gimmesomeoven.com/roasted-vegetable-macaroni-and-cheese/

I just made it this week and added a cup of fontina cheese as well. So delish!

If you ever have a single leftover onion, cut it up and simply throw some honey on it - then bake or grill and afterwards throw it over some pasta or bread. Learned this by chance and trial a few days ago. Being broke, I can no longer afford to let *anything* go to waste. Heh.

SA
And if you have any adversity to salt or, uh, just don't have any, making your own chips is super easy, no salt actually required. I know it's obvious to some people but it wasn't to me until I cut up some whole wheat tortillas that were going to go bad soon if I didn't use them right away - threw them in the oven with only olive oil and pepper. They were actually quite tasty!

Can confirm. I did it once for a work function (except I'd used vegetable oil). It went well with the guac, at least.

Oh, I'm definitely trying this out.

I've always gone with just caramelizing sliced onions in a pan. Probably takes more time, but I love the flavour. It's great to add to soups or sauces or just eaten on toast.

Another great way to use up a single (specifically red) onion is to pickle it. About 1 cup water, 1 cup white vinegar, boil them together with a generous pinch of salt. Pour the boiled liquid, still hot, over your sliced onion in a jar (I just use an old mustard jar) and then put the lid on and refrigerate for at least a couple of hours.

I've been making sandwiches on whole grain bread with mustard and (fake--no eggs) mayo with chipotle powder sprinkled in, provolone, veggie fake bacon, avocado, tomato, grated carrot, and alfalfa sprouts.

Tahini thinned with lots of lemon juice and maybe added lemon zest makes an amazing salad with mixed baby lettuce and spinach, torn romaine, sliced Persian cucumbers, grated carrot and maybe red cabbage, cherry tomatoes, avocado, diced red bell pepper, and sunflower sprouts. Top with grated white cheddar and tamari sunflower seeds (pour raw sunflower seeds into heavy pan and stir over heat until they start to toast, turn off heat and add tamari or soy sauce and keep stirring until the pan is dry and seeds are coated.) Way less cheesegrater on your gums than store bought croutons.

(Wow I sound so much healthier than I am lol, but I'm fat and also don't bother making ice cream from scratch so my recipe is "open carton, grab spoon, try not to give yourself brainfreeze.")

Oh wait, here's an unhealthy recipe. It can be gluten free if you get gluten free chocolate, but that's incidental; I fucking love bread and pasta.

For every one cup of natural peanut butter (nothing but peanuts and salt) add one cup brown sugar, one egg, one tablespoon vanilla, and one cup chocolate chips. You can add a half teaspoon of baking powder but you don't have to.

Put big spoonfuls on a parchment lined baking sheet and bake at 350 for ten minutes or so; I think they're awesome a bit underdone.

Eat with a glass of milk.

You could probably use chunky peanut butter, I like smooth. I use superfine (not powdered which has cornstarch) sugar mixed with molasses instead of brown sugar; I like the texture better.

I've never tried them with other nut butters, but I assume experiments would be delicious.

If you want the diabetic coma version, form the dough into balls, put cupcake liners in a muffin tin, squash the dough balls to make a little well in the top, and fill with dulce de leche when they come out of the oven.

(Dulce de leche: peel labels off and put unopened cans of sweetened condensed milk in a pan of simmering water, simmer for an hour or two, let cool completely before opening cans.)

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