Friday, March 22, 2013

Sloppy Loes on English Muffins


recipe and image from here


I thought this would be a great way to rotate food storage lentils and wheat.

Sloppy Loes (Lentil Sloppy Joes)
2 (15-oz) cans lentils, drained and rinsed (about 3 c. cooked lentils)
1 T. minced garlic
1-1/4 t. chili powder
1 T. ground cumin
1/2 t. salt
3/4 t. cinnamon
1-2 stevia packets, or 3-5 t. sugar or sweetener of choice, or to taste
14 oz. tomato sauce (I used no-salt-added)
up to 1 c. water
1 T. apple cider vinegar
2 T. soy sauce (or soy-free alternative)
optional: 1/2 an onion (diced) and 2 t. oil

If making these on the stovetop: sautĂ© the onion and garlic in the oil until onion is translucent. Add lentils and spices, stir, then add all other ingredients and cook uncovered (stirring occasionally) until thick like sloppy joe filling. If making this in the microwave: add all ingredients to a large microwave-safe dish (minus the onion and oil, which you won’t use with this method). Microwave until it boils, stir, then repeat the process until it is thick like sloppy joe filling. Makes about 5 cups.
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I got this recipe from the sweet mom who helped me make my wedding dress. I worked with her husband for two summers (between college years) in Ventura at Conoco. Feel free to sub healthier ingredients, as this recipe is from 1982 (or older).

English Muffins—Julie's Specialty
1 cube butter
1 c. milk
4 T. sugar
2-1/2 t. salt
Heat until butter melts. Soften 2 pkgs. yeast in 1 c. warm later with a pnch of sugar. et set for about 5-10 minutes. Combine the two above mixtures. Add 1 c. water to keep to 110 degree temp. Mix in 4 c. whole wheat flour with a large wooden spoon for 1-2 minutes. Add 3 cups white flour and mix well. Let rest 10-15 minutes. Knead slightly and form into a roll. Slice into 24 muffins. Pat sides into cornmeal and place on cookie sheets dusted w/ courmeal. Cover, let rise 1 to 1-1/2 hours. Bake in a dry electric skill at 375 degrees about 4 minutes to a side.

by Dee, wife of Barbara's son Scott




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