Crispy Peach Cobbler

This is my kind of cobbler- crispy on top. More cake-like, less bread-like.

• 8 large peaches (about 4½ pounds), unpeeled, cut into 1-inch chunks
• Zest and juice of 1 large lemon
• 1-2 T minute tapioca, OPTIONAL
• ½ cup (1 stick) unsalted butter, softened
• 2 cups sugar, DIVIDED
• 1½ cups (about 192 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk
• ½ cup hot tap water

1. Preheat the oven to 350 degrees F.
2. Put the peaches in a 9-by-13-inch baking pan. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top. Spread tapioca over dish.
3. In a stand mixer, cream the butter and 1½ cups of the sugar on medium speed about 1 minute. Add the flour, baking powder, and salt, and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes. (Add a little more milk, if needed, to make it spreadable)
4. Plop the batter in large blobs over the top of the peaches. Carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place.
5. Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping.
6. Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry—be sure to check in a few places.)
7. Let the cobbler sit for about a half an hour to firm up before serving.

Easy lentil coconut curry

https://www.theendlessmeal.com/creamy-coconut-lentil-curry/
This was simple and delicious.

Pretzels

INGREDIENTS

DOUGH:

•  2 1/2 cups (10 1/2 ounces) all-purpose flour
•  1/2 teaspoon salt
•  1 teaspoon sugar
•  2 1/4 teaspoons instant yeast
•  1 cup (8 ounces) very warm water

TOPPING:

•  1/2 cup (4 ounces) warm water
•  2 tablespoons baking soda
•  Coarse salt (optional)
•  3 tablespoons butter, melted

INSTRUCTIONS

1. In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
2. Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
3. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. 
4. Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
5. Bake the pretzels for 7 to 9 minutes or until they’re golden brown. 

Tzatziki sauce

1 c plain yogurt
1 T lemon juice
1/3 garlic clove
1/3 cucumber, peeled and diced
1 tsp salt
1 tsp dill
Salt and pepper

Sprinkle salt over diced cucumber. Allow to sit for a few minutes, then dab dry with a paper towel. This pulls the moisture out of the cucumber and keeps the sauce from getting watery.
Combine all ingredients, add salt and pepper as needed at the end.

Good on pita, falafel, as a veggie dip.

Mushroom Stroganoff

Salt (1/4 tsp)
Pepper (1tsp)
Garlic salt/powder
1-2 tsp flour
2T butter
2 T olive oil
1 can crm of mushroom soup
1 med onion
8oz mushrooms
1 can (15oz?) Beef or vegetable broth
1 c sour cream

Slice mushrooms and onion. Cook in butter and oil until soft. Sprinkle flour over mixture and season with salt/pepper/garlic powder. Mix in.
Add soup and broth, cook over medium heat until thickened, stirring frequently. Allow to cool. Mix in sour cream. Serve over egg noodles.