Little Sisters Lentil Burgers (bargain babe recipe)

Ingredients

3/4 cup lentils, picked over and rinsed
3/4 cup nuts (walnuts, cashews, pecans)
1/3 cup plain dried breadcrumbs
3 garlic cloves (or more to taste) coarsely chopped or pressed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-1 teaspoon red pepper flakes
Course salt and fresh ground pepper
4 tablespoons olive oil
1 large egg

Directions
Preheat oven to 350°F. Place the lentils in a small saucepan and cover with 1 inch of water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender but still holding their shape, about 15-20 minutes. Drain well and cool.

Meanwhile, spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.

In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Process until finely ground.
Add the lentils and 1 tablespoon of oil. Pulse until coarsely chopped. (Some lentils should remain whole).

In a large bowl, whisk the egg. Add the lentil mixture and mix well. Divide into 4 equal-sized parts. Roll into balls and flatten with your palms into 3/4-inch-thick patties

Fry em up in oil season with condiments as you like!

Roasted Turkish Eggplant with Fennel and White Peaches

Vegetable oil spray, grapeseed oil in a mist bottle if possible
8 Turkish Orange Eggplant about 1 ½ -2 inches in diameter cut in half top to bottom and each half cut into 3 wedges
1 sweet onion finely chopped
2 cups of finely shaved fennel
1 large or two small white peaches cut in half top to bottom, pit removed and cut into small wedges
¼ cup chopped fresh curly parsley
2 tablespoons banyuls vinegar (or substitute sherry or red wine vinegar)
2 teaspoons olive oil
Fine sea salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.Place eggplant and onion on an oiled sheet pan, lightly coat vegetables with vegetable oil spray and season with salt and pepper.Cook until eggplant is tender, about 10 minutes.Once eggplant is cooled, in a large bowl, combine eggplant and onion mixture, fennel, peaches, parsley, vinegar, olive oil, salt and pepper.Serve immediately or refrigerate until ready to serve.

And, if you're just looking for an easy method to prepare eggplant for any summer salad creation, Forman says:–slice eggplant thinly with a knife or mandolin –spray lightly using an oil mister filled with grapeseed oil –season with salt and pepper –roast on an oiled sheet pan in a 400 degree oven or a well-oiled grill for about 3-5 minutes on each side, until tender

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped nuts

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Summer Zucchini Tuscan Pasta

1 lb shell pasta (barilla piccolini wheels) 1 cup extra virgin olive oil (mixed with) 12 tsp ground pepper (fresh) 2 tbsps fresh rosemary (minced) 4 12garlic cloves (minced) 12 tsp salt 14 tsp red pepper flakes (optional) 2 zucchini (halved and sliced) 14 12 ozs diced tomatoes (with juice) 14 12 ozs cannellini beans (rinsed and drained) salt pepper              Directions Bring large pot of salted water to a boil, and cook according to package directions until al dente. Over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green. Gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice. Heat through and reduce heat to low until pasta finishes cooking. Drain pasta and toss with sauce. Check for seasoning, the flavored oil should be enough, but it's always nice to check.

MS - Home Made Dog Bicuits

Ingredients - Makes about 5 dozen

1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 cup low-sodium canned chicken stock, plus more for brushing


Directions

1. Preheat oven to 400 degrees. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside
2. Place oil in a large bowl. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.
3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Shape biscuits using a dog-bone-shaped cookie cutter or by cutting around a store-bought dog bone with a butter knife.(Make biscuits that are appropriate for your dog's size.)

4. If desired, you can spell out your dog's name or a holiday message in the dough with a toothpick (wet the toothpick first so it won't stick).
5. Transfer to parchment-lined baking sheets. Repeat with remaining dough.
6. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.

MS - Strawberry Rhubarb Slab Pie

Ingredients

• For the Crust

  • 5 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 2 cups (4 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup ice water

• For the Filling

  • 2 pounds strawberries, hulled and halved (6 cups)
  • 2 pounds rhubarb, cut into 3/4-inch pieces (6 cups)
  • 3/4 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1/3 cup quick-cooking tapioca
  • 1 1/2 packed teaspoons grated orange zest, plus 2 tablespoons orange juice
  • 2 large egg yolks, lightly beaten with 2 teaspoons water
  • 1/3 to 1/2 cup sanding sugar (optional)

Directions

1. Make crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed; do not overmix. Divide dough into 2 disks, wrap each tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
2. Preheat oven to 400 degrees. Make filling: In a large bowl, toss together strawberries, rhubarb, granulated sugar, light-brown sugar, tapioca, and orange zest and juice.
3. Lightly flour a work surface and rolling pin. Roll out 1 disk to a 12-by-16-inch rectangle. Transfer dough to a 10-by-14-inch jelly-roll pan. Press gently to fit into pan and fill with fruit mixture. Roll out remaining disk to an 11-by-15-inch rectangle. Place atop pie, pressing along edges to seal. Trim edges of dough, leaving 1 1/2-inch overhang all around. Fold overhang under, tucking it into pan. Crimp edges. Brush crust all over with egg-yolk mixture and sprinkle with sanding sugar, if desired.
4. With a paring knife, cut slits on top to vent. Place pie in oven, then reduce temperature to 375 degrees. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes. Let cool on a wire rack, 1 hour. Serve warm or at room temperature.

MS - Bean, Corn and Tortilla Salad

Ingredients
1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

Directions
1.In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.

2.In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.