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Featured Article
Vegetarian Does Not Have To Be "All Or
Nothing"
by Melanie Mendelson, (c) 2004
Many people contemplate becoming a vegetarian at one point
or another. Some consider a meatless diet because they feel
sorry for the animals. Others think a vegetarian way of
eating will improve their health.
However, out of those well-intentioned people very few
actually follow through and change their way of eating. The
idea of completely giving up meat forms a big stumbling
block for most.
For some reason, when it comes to vegetarian cooking, most
people only see the "extremist" approach: either give up
meat completely or you might as well include the meat in
every meal. This "all or nothing" thinking becomes a mental
barrier that keeps a lot of people from eating more
vegetarian meals.
How about finding a happy medium? Drastic changes to one's
diet never last. Do not beat yourself up for eating meat.
There is no need to give it up completely. Just try eating a little less
of it, that's all.
Printable Version
Eggplant Skillet Dinner
a.. 1 lb Ground beef
b.. 1/4 cup Chopped onion
c.. 1 tbsp All-purpose flour
d.. 1 cup (8 ounce) tomato sauce
e.. 3/4 cup Water
f.. 1/4 cup Chopped green pepper
g.. 1 teaspoon Dried oregano
h.. 1 teaspoon chili powder
i.. 1 small Eggplant, cut into 1/2" slices
j.. 1/2 teaspoon Salt
k.. 1/8 teaspoon Pepper
l.. 1 cup (4 ounce) shredded process cheese
m.. Grated Parmesan cheese,
n.. Optional
In a large skillet, brown ground beef with the onions. Stir in flour.
Add
tomato sauce, water, green pepper, oregano and chili powder.
Salt and pepper the sliced eggplant. Place on meat mixture; cover &
simmer
for 15 minutes, or until eggplant is tender. Sprinkle with shredded
cheese;
cook until melted. Serve with Parmesan.
Printable Version
Garlic Chive Pancakes
Yield: 8 To 10 60 g Flour- rice
40 g Flour- self-raising
1 pn Salt
2 Egg whites
140 ml Water or
water & milk combined
40 g Garlic chives
-finely chopped
-OPTIONAL
Sift the two flours and salt together. Beat in the egg whites and
gradually add the water until you have a smooth batter of pouring
consistency. Cover and let it stand for about an hour.
Heat a well-seasoned pan and wipe it with an oiled wad of kitchen
paper. When hot pour on a very thin layer of batter, swirling the pan
around to get an even coating. When the top surface looks dry, turn it
over with a spatula and cook the other side.
Stack up the pancakes as you cook them on a plate set over hot water
if serving them immediately. They can also be cooked and reheated
later, over steam. NOTE: If making these for Lumpia [Filipino] or Popiah [Nonya] you may
wish to omit the chives.
Printable Version
Alyeska Marinated Pea Salad Ingredients:
3/4 cup vinegar
3/4 cup sugar
1 Tablespoon water
1 teaspoon salt
1/4 teaspoon pepper
One 17-ounce can English peas
One 12-ounce can shoe peg corn (or in frozen section of store)
2 ounces diced pimientos
1 cup finely chopped celery
1 cup finely chopped onions Drain liquid from peas, corn, and pimientos. Combine vegetables
and pimientos in a bowl and toss lightly. Pour marinade over vegetable
mixture and stir gently. Cover salad and refrigerate overnight.
Printable
Version
Butterscotch Pecan Cookies
1 package (18-1/4 oz) butter recipe cake mix
1 package (3.4 oz) instant butterscotch pudding mix
1/4 cup all purpose flour
3/4 cup vegetable oil
1 egg
1 cup chopped pecans
In a mixing bowl, combine the first five ingredients; mix well.
Stir in pecans--the dough will be crumbly. Roll tablespoons into balls.
Place 2 inches apart on greased baking sheets. Bake at 350 degrees
for 10-12 minutes or until golden brown. Cool for two minutes, then remove
from pan to wire racks. Yield: 4 dozen
Note: I usually only use 1/2 cup pecans and it turns out well.
Printable Version
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