Yes you can make little balls out of red lentils and eat your fingers with them! I love them, very delicious, very easy to prepare, eat as side dish or main dish, very satisfying.

What you need to prepare this delicious Turkish dish: 

·          1 and 4/5 cups* of  red lentils

·          4/5 cup of fine burghul**

·          5-6 green onions

·          2 mid size onions

·          1 tablespoon of tomato paste

·          125 ml. +1 tablespoon of olive oil

·          A handfull of dill

·          A handfull of parsley

·          2 teaspoons of cumin

·          1 teaspoon of black pepper

·          1 teaspoon of red pepper flakes

·          1 teaspoon of salt

·          1 Lemon and 1 Lettuce to serve.

Preparation: 

·          Put lentils in a deep pot and add 3 and 1/5 cups of water. Put the pot over medium heat and cook until the lentils are mushy. After that turn the heat off, add the fine burghul over lentils and tight close the lid of the pot. After half an hour the burghul will soften and expand with the heat and moist of lentils. 

·          In that half an hour, get a pan, put one tablespoon of olive oil in it and get it over medium heat. Put the onions that you have finely chopped in the pan and when they are lightly browned, add the tomato paste, stir a few times and turn the heat off. 

·          Chop the green onions, dill and parsley into very fine pieces. 

·          Add the onions, green onions, parsley, dill, 125 ml. of olive oil, cumin, black pepper, red pepper flakes and salt on the red lentils and burghul that you have left to rest. 

·          Mix them all and knead then into a dough and keep kneading until all the ingredients are fully mixed into each other. 

·          Make little balls from the dough with your hands and lay them in a flat plate. 

·          Serve them with lemon and lettuce leaves. The method is that you put one lentil in a lettuce leaf and sprinkle some lemon juice over it. 

Enjoy! 

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Some tips that you should know before starting to prepare: 

·          When the lentils come to a boil just turn the heat to a lower level. It is very important that the lentils absorb all the water plus you cook them until you see not even one little round red lentil but a mush. So if the lentils absorb water before getting to a mush, add some more hot water over it. I do not need this with the measures I gave but every stove is different, the heat level might not be the same and the lentils might absorb water before they become a mush so keep an eye on them at your first time. 

·          I like red lentil balls very spicy but if you are not used to spices or not like them much, at your first time add half of the measures that I gave above into the mixture. When your dough is ready to make the balls, taste a pinch from it. See if it suits your taste. You can add some more of the spices if you think that they are not enough and knead the dough once more. 

·          As you see the recipe contains versions of onion and you need to knead the ingredients with your hands. You can use transparent plastic gloves which I can find in Turkey and I am sure you will find them in your country too. This will prevent the scent of onion to reek on your hands. 

·          Two more reasons to eat red lentil dishes: 1) They strengthen immune system, which is something really good especially in these days of H1N1 virus danger. 2) It is also known that they enhance breast milk. 

*1 cup=250 ml. Actually we use in Turkey a measure like 1 water glass=200 ml. If you will use the water glass measure you will need 2 waterglasses of red lentils, 4 waterglasses of water to make them a mush and 1 waterglass of fine burghul.

**If you live anywhere other than Asia I think you can find burghul (bulghur or bulgur or cracked wheat) in Asian shops or maybe even in regular shops.

You’ll need:

3 eggs, beaten

¾ cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

2 cups milk, scalded

1 unbaked 9-inch pastry shell ground nutmeg

Combine eggs and sugar, beating well, add salt, vanilla, and ½ teaspoon nutmeg.

Gradually add scalded milk, stirring constantly. Pour mixture into pastry shell, and sprinkle top with additional nutmeg.

Bake at 400 degrees for 10 minutes. Reduce oven temperature to 325 degree. And bake an additional 25 minutes or until a knife inserted halfway between center and edge comes out clean.

Cool thoroughly before serving.

Yeah, this recipe is so easy a 10  year old or older can make it. But I would suggest adult supervision as the water must be at a boiling point.  Just remember the key to success in controlling your blood sugar or dieting is the size of a portion.

You can eat as a dessert or a mid-day snack.

You can use sugar-free flavored gelatin to change the flavor and coloring. I have tried several different flavors and they all have been a big hit with my family and friends. I added some orange peel to the mix and  put slices of oranges around the edge on an orange flavored cheesecake then did the same with a  lime flavored cheesecake. No mater what flavor you choose add a little zest to enhance it just a bit.

This recipe was for a plain vanilla cheesecake but with a little experimenting
I found I could change the flavor by changing to a flavored gelatin. So go ahead and try your favorite flavor then let me know how it turns out.

Makes 8 servings

Ingredients:

1 to 2 Tbsp. Wheat Germ
1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a “faux” crust.  

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese (and vanilla, if using unflavored gelatin) in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

Get more low-carb recipes at “Just Desserts“

Biscuits:

2 ¼ cups all-purpose baking mix, plus extra for dusting

3 tablespoons confectioners’ sugar

2/3 cup plus 1 tablespoon milk, divided

1 tablespoon granulated sugar

Filling:

2 cups whipping cream

4 ounces cream cheese. Softened

¼ cup confectioners’ sugar

2 teaspoons vanilla extract

2 cups strawberries, hulled and sliced

2 cups blueberries

1 cup raspberries

Step-by-step instructions

1.       Preheat oven to 450 degrees.

2.       Combine baking mix, confectioners’ sugar and 2/3 cup milk in a medium bowl and mix well.

3.       Dust a flat work surface with extra baking mix.

4.       Turn out the dough onto the surface and knead about 10 times.

5.       Roll out the dough to a ½ inch thickness. Cut out 9 rounds with a 2-inch biscuit cutter.

6.       Arrange on an ungreased baking sheet.

7.       Brush the tops with the remaining milk and sprinkle with the granulated sugar.

8.       Bake the biscuit until golden 8-10 minutes.

9.       For filling, pour whipping cream into large bowl. Beat with an electric mixer set on high until soft peaks form.

10.   Add the cream cheese, one tablespoon at a time, beat continually.

11.   Blend in the confectioners’ sugar and vanilla.

12.   Combine the strawberries, blueberries and raspberries in large bowl and toss gently.

13.   Split the biscuit in half horizontally.

14.   Place on individual serving plates.

15.   Spoon a small amount of the whipped cream mixture onto the bottom half of each biscuit.

16.   Top with equal portions of the berry mixture and remaining whipped cream mixture.

17.   Replace biscuit tops. Serve Immediately.

6 eggs.
2 cups (so large tea) of sugar.
2 cups and average (so large tea) leudante flour.
Average cup (so large you) starch of maize
Essence of vanilla, lemon or another one.
A cup (so large you) of BOILING water.

To separate the clear ones of the yolks.
To beat to point SNOW the clear ones with a sugar cup.

Aside, to beat the yolks with the other sugar cup, until the point tape or that is clearly yellow. To add the essences.
To add to this 1 BOILING WATER CUP, to mix quickly because the hot water will cook the mixture.

It would add this preparation (the yellow), the two flour cups and average and the average cup of starch, mixing fast but WITHOUT BEATING.
(IF THERE IS no STARCH), another average flour cup can be used.

TO ADD finally the clear ones and to mix everything with bypassings.
To put in a round mold of about 24 to 26 cm. Of diameter, in butter and covered with flour.

To place in a furnace with temperature median. Between 45 minutes and one hour. (The furnace can be abrir to the 40 minutes to try if it is kitchen or no, puncturing the cake with mondadientes or a knife).
To retire, to let cool, and to cut to means filling up like all the cakes.

*By the way, I’m not really used to writing recipes so if you understand something here, you can always comment. Here we go!

The Magic Ingredients:

• Leftover Tofu Burger Patties
• Leftover Fried Tofu (cut into small squares)
• 10 Baby Potatoes (or as many as you want), peeled
• Tomato Paste
• Diced Onion and Garlic
• 1 cup water
• 1 can of mushroom
• 1 can of kernel corn
• oil for frying
• green pepper
• 2 green Asian peppers
• salt and pepper to taste

Brewing the Magic:

• Heat cooking oil in a pot
• Sauté onions and garlic  until brown
• Add tomato paste,water, mushroom juice and kernel corn juice
• Add baby potatoes then bring to boil until the potatoes are cooked
• Add salt and pepper according to your taste buds
• Add Leftover Tofu Burger Patties, mushroom and kernel corn
• Let it simmer for about 3 minutes
• Add Leftover Fried Tofu
• Add the green peppers and simmer for about 3 mins.
• Enjoy your meal!

*Good for 4 people or more

You can use tomato sauce if you want, I had to use tomato paste because we were out of tomato sauce. You could also add some carrots or any other ingredients you want.

This is an Asian dish so it’s eaten with rice. I used about 2 to 3 cups of water because I love sauce.

Eat with a smile!

2 Tablespoon lemon juice

1/2 cup finely chopped celery

1/4 cup chopped walnuts

1 cup dried cranberries

1/2 cup raisins

1 6oz container vanilla yogurt

2/3 cup mayonnaise

1 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Toss apple with lemon juice to coat.  This will keep the apples from turning brown.  Add celery, walnuts, cranberries, and raisins.  In a separate bowl, combine yogurt, mayonnaise and spices.  Fold into fruit mixture.  Cover and chill at least 2 hours.  This can be made and chilled up to 24 hours ahead.

Best Ever Oarmeal Cookies

http://notecook.com/bread/best-ever-oatmeal-cookies/

Oatmeal Crust Apple Pie

http://notecook.com/desserts/pies/oatmeal-crust-apple-pie/

I love to cook with leftovers and scraps. One, so that they don’t go to waste and two, so that I have a chance to invent and create something new and interesting. And in this case there was 4 extra pieces of bacon and a medium-size eggplant that was getting old.

This was very easy since I used Prego sauce, and didn’t have to make the sauce from scratch. I just chopped the eggplant into bite-size pieces and then sauteed it in olive oil until soft. A couple a cloves of fresh garlic would have be great to chop and sautee with the eggplant, but I was out.

The bacon I cooked until slightly crispy and then diced into tiny bits to spread the flavor throughout the dish. Then i mixed it with the sauce along with the cooked eggplant. And the spaghetti was delicious. Parmesean and wine optional.

-Recommended Music: Dean Martin

2 pounds skinless, boneless chicken breast, trimmed

1 package (15 ounces) refrigerated piecrusts

¼ cup (1/2 stick) butter

1 large onion, finly chopped

3 tablespoons all-purpose flour

½ teaspoon dried thyme

1 ½ cups chicken broth

½ cup heavy cream

1 bag (16-20 ounces) frozen peas and carrots

¾ teaspoon salt

¼ teaspoon black pepper

1 egg yolk

1 tablespoon water

Step-by-step

1.       Preheat oven to 425 degrees.

2.       Place chicken in a large saucepan; add enough cool water to cover.

3.       Bring to boil, reduce heat and simmer until just cooked through, about 10 minutes.

4.       Drain the chicken; let cool.

5.       Shred chicken using 2 forks.

6.       Meanwhile, fit one piecrust into a 9-inch pie plate: set aside.

7.       Roll out the remaining piecrust on a lightly floured surface.

8.       Cut crust into ½ inch wide strips with a pastry wheel; set aside

9.       Melt butter in large saucepan over medium heat.

10.   Add the onion and cook, stirring for 3 minutes.

11.   Whisk in flour and thyme; cook stirring for 2 minutes.

12.   Add the broth and cream; whisk until thickened, 3-4 minutes longer.

13.   Remove from heat.

14.   Stir in the shredded chicken, frozen peas and carrots, salt and pepper.

15.   Spoon in the filling into the prepared pie plate.

16.   Arrange 6 of the piecrust strips in the same direction on top of the pie, twisting dough.

17.   Arrange the remaining strips crosswise on the top; fold the edges under and crimp edge to seal.

18.   Beat the egg yolk and water.

19.   Brush the pastry with the egg mixture; place the pie on baking sheet.

20.   Bake the pie until the crust is golden and filling is bubbly, about 45 minutes.

21.   Let stand for 10 minutes before serving.

1 package (15 ounces) refrigerated piecrusts

2 ½ pounds granny smith apples

½ teaspoon grated lemon peel

2 teaspoons lemon juice

½ cup sugar

¼ cup all-purpose flour

¾ teaspoon cinnamon

¼ teaspoon salt

1 tablespoon butter or margarine

Milk and sugar

Step-by-step

1.       Preheat the oven to 400 degrees

2.       Roll 1 piecrust to a 14-inch circle.

3.       Place piecrust in a 9-inch pie plate, allowing excess to hang over the edge.

4.       Peel and core the apples, toss the apple slices with the lemon peel and lemon juice.

5.       In small bowl, mix the sugar, flour, cinnamon and salt.

6.       Add to the apple mixture; toss to coat.

7.       Spoon the apple mixture and any juice into the piecrust, mounding in the center.

8.       Cut the butter into pieces; dot over the filling.

9.       Roll the remaining piecrust to a 14-inch circle.

10.   Fold in half. Lift over to the pie.

11.   Unfold the crust.

12.   Press the top and bottom edges together.

13.   Trim crust overhang to ½ inch.

14.   Fold the dough under, making it flush with pie-plate edge.

15.   Crimp crust edge to seal.

16.   Cut vents in crust to allow steam to escape.

17.   Roll out and cut the pie crust trimmings into leaves and score “veins.”

18.   Brush the back of the leaves with milk and place on crust.

19.   Brush the top crust and leaves with milk; sprinkle with sugar.

20.   Cover the edge of the piecrust with a 2-inch strip of foil.

21.   Bake pie for 30 minutes.

22.   Remove foil strip and continue baking until the crust is lightly browned and the juices begin to bubble, 15-20 minutes longer.

23.   Cool the pie for 1 hour before slicing.