Tags: sloppy joe

super from scratch lentil sloppy joes and jalapeno focaccia

cooking all day to mend a 12 hour drinking binge seems to reinforce the tendency to coast through classes.

this be what i do:

jalapeno focaccia
1 package active dry yeast
1 1/4 c warm water
3 T olive oil
1 T dehydrated dill
2 c whole wheat flour
1 c unbleached all purpose
1 jalapeno, cored/seeded and minced
3 cloves garlic, minced

in a large bowl whisk yeast and warm water. whisk oil and dill.
add flour, mix with hand. combine and knead in bowl. transfer to floured surface. if sticky, knead small amounts of flour into the dough. knead 5-6 mins, until smooth.
wash and lightly oil the large bowl used for mixing. coat dough in oil. cover with towel. put in oven, nearest light. let rise for 60 mins.
punch down. knead the minced jalapeno/garlic (try to get it all in 3 goes). roll out into circle. poke with fork.
preheat oven at 350F. transfer bread to lightly greased baking tray. coat with oil and cover with towel and let rise for 20 mins.
bake 30-35 mins. until lightly brown and firm to touch.

lentil sloppy joes
3/4 c lentils
1/4 c french lentils
4 c water

1 T canola oil
1 mm onion
1 red bell pepper
3 cloves garlic
1 c pasta sauce of choice
1/4 c tomato paste
1 t liquid smoke
3 T chili powder
2 T maple syrup
1 T mustard

bring lentils and water to a boil. reduce heat to low, cover and simmer for 20 mins (until tender).
(10 mins into the lentils being cooed) heat oil over mm heat. add onion and red pepper. cook for about 7 mins, until tender. add garlic and cook for one min. add lentils, spices, tomato paste/sauce. (i turned down the heat a touch). cook for 10 mins more, stirring occasionally (slightly covered). add maple syrup and mustard.
remove from heat and cover for 10 mins.

the rest is up to preference.