Going forward these wonder-luck’s will be noted by, “Saluting Excellent Manifestations In Cooking: Observing Gastronomic Eminence — a Nascent Tribute.”

A bit clunky, but maybe it will coincidentally comport into some clever acronym.

The sauce, or stew, was also very simple/easy to make, the most time consuming element, caramelizing the onion.  This would be a great dish to make for large groups.

For four, as follows:

• Caramelize 1 large, diced onion.
• Add 6 minced cloves of garlic and cook for a few minutes.
• Add about 1.5 cups diced tomato, or, “A CaN.”
• Add a can of kidney beans, or, about 1.5 cups cooked kidney beans.
• Add .5 cups veggie crumbles or TVP.
• Add .5 – 1 tsp salt.
• Add a few grinds of black pepper.
• Add 1.25 cups chardonnay.

Heat for about 5 minutes or until warm and serve over pappardelle or some other large noodle, like a fettucine.

A wonderful dish this turned out to be. It looks too simple to go anywhere interesting; so not, and a sure lentil-favorite contender to the customary curry.

The lemon and spinach evoke reminisce of the Mediterranean spinach pies, less the spice.

Other than sautéing the onion prior to adding the other ingredients, the recipe was uncharacteristically followed to the word, including concluding in a large fry pan which, is a bit small for the volume; a stew pan would better fit the fill.

Lentil, potato & Spinach stew

3 Cups cooked lentils, 3 cooked, diced potatoes, onion, 2 cups spinach, 3 Tb lemon juice salt and pepper to taste.

Cook it up until it’s hot.

This tortilla recipe worked very nicely, from super healthy kids.

They rolled reasonably thin, to about 3/16 in. cooked, and they did not break and cooked well in the enchilada sauce.

Skinned, diced squash carmalized around 40 mins. at 400F in a little oil and tossed every ten.

These were very hearty enchiladas perfect for a chilly, mid-winter, midwestern meal.

These were puffy.

These were good.

These were well received by young ones.

Baked instead of fried at 425F for about 15 minutes. 

Pretty good, nice and crispy but they could use a bit more seasoning.

Something went wrong the first time these were prepared and the children ate them all. 

They tasted like chocolate chip-blueberry cookies but were overly oily and super sweet, and, looked like this sad little, greasy muffin:

Much less mesmeric than Mihl’s.

The second round, both oil and sucrose were halved; 1/3 cup apple sauce added.

Much more muffin-y but seemingly not sweet enough and the kids said they were disgusting.

Settle for ¼ cup oil, 1/3 cup apple sauce and ½ cup sugar – maybe minus a tablespoon.  Or two.

Added salt and replaced the cashews with almonds.  The salt really improves the flavor, though, this shan’t be mistaken for cheese.  However, it shreds well and is reasonably good, especially melted. 

Seasoned vegetables and a slice of lemon roasted

Toasted potato, mushroom, tomato, red pepper

Prepared sliced onions until carmalized

Were applied diced minced garlic until it was browned

Drowned it then in coconut milk and broth

Sloshed with curry, chipotle and sodium

Ocimum basilicum top loaded then

No hurry – no worry

Carmalized onion and roasted vegetable curry slurry