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.

Lemon blueberry muffins

INGREDIENTS:

For the muffins:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 teaspoons lemon zest
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1/2 cup whole milk, at room temperature
• 1 cup blueberries, fresh or frozen

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
• In a small bowl, whisk together flour, baking powder and salt. Set aside.
• In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
• In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
• Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
• While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Mexican Quinoa Chili

I made this at the beach last summer.  It is tasty and my kids will eat it, so that's a plus.
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Thai Crunch Salad

This salad was my favorite at the "Favorite Foods" Christmas dinner 2016.  I add cooked quinoa and whole peanuts and sometimes cooked chicken to make it a meal salad.
Link to original blogger https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded (or it makes the salad too watery) and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.