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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Unsulfured Turkish apricots — tagines, baking, cheese boards
Hold their shape — warm lentil salads, braised with aromatics
Apricot leather sheet — dissolve for amardine drink, pastry filling
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Unsulfured Turkish apricots — tagines, baking, cheese boards
Hold their shape — warm lentil salads, braised with aromatics
Apricot leather sheet — dissolve for amardine drink, pastry filling
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Bake the butternut squash for 45 to 50 min, till tender but hard. When the squash is cold sufficient to handle, remove the peel, throw away the seeds, and cut the flesh into 1/2-inch chunks. Or possibly you may peel the squash, cut it into 1/2-inch chunks, and poach them in water or possibly vegetable stock till hard-tender. Drain and set aside. Cover the lentils with cool water and bring up a boil. Simmer till hard-tender, 20 to 30 min. Keep testing, as the cooking time for lentils can vary greatly depending on their age. When the lentils are cooked through, drain them well and set them aside. Bring the vegetable stock to a boil and add in the onion. Reduce the heat and cook, covered, till tender and translucent/soft, about 15 min. Add in the garlic, cumin, and cinnamon and simmer for a few min. Add in the dry apricots with some of their soaking liquid, the reserved lentils and squash. Stir in the lemon juice and season with salt and pepper. If the ragout seems dry, add in more apricot liquid or possibly stock. Sprinkle with minced parsley. Serve with rice. added salt, 3% of calories from fat