Rebecca Bauer's Lentils:

Lentils--Panama Style (Lentejas con arroz)

1. Start with a bag of lentils. I do not recommend La Preferida brand. Get Goya brand if possible or organic green lentils.

2. Rinse them, picking out the broken or odd pieces.

3. Pour them into a crock pot and cover with chicken broth and/or water. I prefer chicken broth. Make sure that the liquid line
is always 1/2 above the lentils. If it gets lower, add more liquid.

4. Add the following:

A smoked turkey leg, (smoked ham of some variety will do as well, but turkey is better.
Minced garlic (always fresh--not the stuff in the jar. I use half of a bulb or more.
1 small white onion-chopped.
1 T of Liquid Smoke
2 tsp of ground cumin
2 tsp of Adobo Seasoning (easily found in any Hispanic aisle of most grocery stores).
1 individual pack of Goya Seasoning with azafran (This comes in an orange box with individual packets. Again should find easily in Hispanic section).
1 small jalapeno or 1 large green pepper chopped.
2 tsp of soy sauce
1 tsp black pepper

Glazed Lemon Zucchini Bread

Source:  http://lilluna.com/glazed-lemon-zucchini-bread/

Glazed Lemon Zucchini Bread

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.