raetherat

This recipe is very fluid with no definite measurements. The ones you see are based on how much I might eat in approximately 4 servings. I marinated my red onions in vinegar and a little brown sugar. I used minimal jalapeño because I can't eat a lot of hot stuff but I thought the recipe would benefit from them so I didn't want to completely eliminate them. I used canned corn because its not in season at the moment and an English cucumber because I like those the best. I added ranch seasoning for some extra flavor because I like it. I ate this right away and it was delicious! Once it marinates for a few hours, this salad will be off the chain!

I'm not sure how i feel about this one. Definitely not bread, for one but to be fair I made several substitutions based on what ingredients I had. I used Moong Dahl instead of lentils and I had to substitute lite mayo for eggs because I used them all. Mung beans are not quite the same as lentils but I didn't think it would make a huge difference. I'll have to try again with the correct ingredients to know if I like it for sure. This was OK, especially with a little butter spread on it. Butter makes everything better, right 🤷🏾‍♀️

I don't know if I did this right. It was more runny than the video. I have to say that I had to cook it a little longer than suggested at a higher temp because the eggs were literally still raw. But that might have been due to the oven im using. Its not my own so I don't know how it cooks just yet. I honestly have not tasted it on toast yet at the writing of this note. But, I did taste it right out of the oven and it was tasty. I'll heat up a bit of it and it on toast for breakfast!