Hoe cakes are made with the coarser ground stuff that is usually just called corn meal (vs. masa) here. Don’t know if you’d like it since you’re used to the other, but it can be done.
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It seems like an easy thing to test!
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Our favorite oven fries/roast veggies dip is sriracha mayo (no recipe, just follow your heart).
That is an impressive amount of summer squash! May you have many tasty batches of muffins this winter.
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I just had roast green beans with sriracha Mayo with dinner 
a favorite over here too!
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A unique one! What are your clear liquid diet recs? Prepping for colonoscopy starting tomorrow
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Life hack, generally clearly liquid diets allow for jello! A nice way to pretend you’re chewing so you don’t go insane, lol.
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Jello ordered, ty! Lemon lime seemed like the best option color wise (red and purple aren’t allowed), so we’ll see if I get hungry enough that that sounds good.
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is there any way to disguise kraft singles?
I got some in a grab bag and the shadowy one confirms they don’t like the aftertaste either. but of course had to open the package to find that out… I’ll throw them away
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One, they freeze. Two, if it’s the aftertaste maybe not for you. But we use them sometimes to add a slice to Mac n cheese for extra cheesiness.
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I feel like they taste better melted than cold…definitely make a decently good grilled cheese!
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Anyone have favorite lentil recipes? I have a really good soup recipe and one or two baked lentil dishes, but looking for more ideas.
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Are you looking for vegetarian, or do you eat meat?
I really like these lentil sloppy joes:
I also like mixing in lentils with taco meat to stretch it further. You could also skip the meat, and just make taco seasoned lentils to have taco salad or burritos!
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I do eat meat. Thanks!
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what type of lentils? green/brown or red or something else?
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Brown!
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this is probably overkill because Ottolenghi, but I always dumb it down based on what spices I have around. Also sometimes I add raisins or almonds because it reminds me of a wild rice salad I liked as a kid.
I also like to make a rice salad along these lines (eg something like this, but add rice, simmer the lentils with salt & a bay leaf). Again, good to add seeds or nuts or something.
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Anyone have a very easy gyoza/potsticker recipe? Vegetarian. (I do eat fish and do have shrimp on hand.) Trying to last until Nov to do a big grocery shop because my milk will last until then, and I have commercial won ton wrappers on hand (also eggroll wrappers). A bit limited on produce, but I do have green cabbage, onions, carrots, dried mushrooms. (Also frozen green beans, frozen chopped spinach, potatoes, 1 sweet potato, canned artichoke hearts, canned corn, but I don’t think any of those will help.) No tofu on hand. No fresh ginger right now either. Any suggestions? I’m just really craving gyoza and I don’t want to go out to buy them frozen (or any other ingredients), and I have all the ingredients for dipping sauce.
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I would just grate the cabbage and carrots and onions, rehydrate the mushrooms, mince and incorporate, add some spices, cook them all a little bit, and then stuff/steam/fry those bad boys.
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lol, j/k, apparently you should not buy wrappers and then shove them to the back of your cheese drawer for months and months because they are a perishable item.
I don’t have the energy or time to make homemade wrappers tonight, so I guess I am eating, uh… maybe a can of soup.
Gyoza tomorrow? I did rehydrate the mushrooms already, so they are ready to go.
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You could just make the filling and then put a fried egg on top!
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