Good Ol' American Cookin'

1 cup dried lentils 2 bay leaves 1 tbls diced garlic, jar or fresh 1 cinnamon stick(optional) 1/4 teaspoon sea salt (used during the cooking of the lentils) 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 3 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 medium red bell pepper, seeded and finely diced 1 large tomato, fresh and diced 1 small cucumber, diced 1/4 cup green olives, sliced 1/4 cup black olives, sliced 1/2 tsp liquid mint (optional) 3 tablespoons dried parsley optional add feta or goat cheese Rinse the lentils well and place in a saucepan with bay leaves, garlic, oregano and cinnamon stick. Cover with water or broth by 2 inches and a generous pinch of sea salt. Bring to a boil, reduce the heat to low, add the sea salt and simmer until the lentils are tender, 20-25 minutes. Drain. In a small bowl whisk together the olive oil, vinegar, lemon juice, cumin and salt in a small bowl. Toss the vinaigrette with the lentil...

About a Pound or Two of Venison Chunks (cubes or very small steaks)thawed or frozen works too! 1 large onion, sliced 2 green peppers, sliced Seasoning of your choice oil Cheese- You decide how much! Heat your oil add meat and brown both sides of meat. Add onions and peppers and seasoning.  Turn down to a simmer. Cover with a lid checking periodically so as not to burn anything. Stir it often. When the meat is done as well as onions and peppers turn off heat.  Add cheese to the top measuring at your discretion. Replace the lid and let the cheese melt. Let sit for about 5 mins more with lid off and serve! Enjoy!