etaitennoir

the pictures

Jul. 14th, 2008 at 6:42 AM

libros 2 find more about & their authors

Jul. 4th, 2008 at 5:44 PM

*kono abe- the ark sakura -the woman in the dunes *felipe alfau- chromos- locos: a comedy of gestures *martin amis- dead babies- einstein's monsters- london fields -success -time's arrow *aharon appelfeld- for every sin *manlio argueta -one day of life *W.H. auden -collected poems -the dryer's hand -forewards & afterwards - selected poems *julian barnes- before she met me -flaubert's parrot -a history of the world in 10 1/2 chapters -metroland -talking it over *nina berberova- the tattered clock & other novels *john berger- about looking -& our faces, my heart, G. -keeping a rendezous -licac & flag -once in europa -pig earth *robert bolt -a man for all seasons *paul bowles -the sheltering sky *A.S. byatt -the game -possession -sugar & other stories -the virgin in the garden *albert camus -exile & kingdom -the fall -the myth of sisyphus & other essays -the plague -the rebel -the stranger *john cheever -bullet park -falconer -oh what a paradise it seems -the wapshot chronicle *michelle cliff -no telephone to heaven *J. M. coetzee -age of iron *isak dinesen -last tales -out of africa & the shadows on the grass -7 gothic tales *E.L dotorow -the book of daniel -loon lake -ragtime -welcome to the hard times -world's fair *doris dorrie -love, pain, & the whole damn thing *friedrich durrenmatt -the assignment *ralph ellison -invisible man *shusaku endo -scandal *william faulkner -absalom, absalom! - as i lay dying {dexter} -go down moses -the hamlet -intruder in the dust -the reivers -light in august -the sound & the fury {dexter} -the unvanquished *ford madox ford -the good soldier *E.M Forster -where angles fear to tread *carlos fuentes -christopher unborn *milan fust -the story of my wife *ganriel garcia marquez -the story of a shipwrecked sailor *gunter grass -the tin drum *robert graves -claudius the god -i, claudius *erich hacki -auroa's motive *michael herr -walter winchell *alan hollinghurst -the swimming pool library *bohumil hrabal -i served the king of england *kazuo ishiguro -an artist of the floating world *a pale view of hills -the remains of the day *james joyce -dubliners -ulysses -a portrait of the artist as a young man {dexter} *ryszard kapuscinski -the emperor -shah of shahs -the soccer war *maxine hong kingston -china men -tripmaster monkey -the woman warrior *par lagerkvist -barabbas *D.H. lawrence -the plumed serpent -the virgin & the gipsy *camara laye -the radiance of the king *doris lessing -canopus in argos -the 5th child *primo levi -the drowned & the saved *mario vargas llosa -the real life of alejandro mayta *rian maian -my traitor's heart *andre mairaux -man's fate *thomas mann -buddenbrooks -confessions of felix krull -death in venice & 7 other stories -doctor faustus -the magic mountain *cormac mccarthy -blood meridian -suttree *czeslaw ilosz -the captive mind *yukio mishima -the decay of the angel -runaway horses -spring snow -the temple of dawn *rohinton mistry -such a long journey *abdeiraham munif -cities of salt *albert murray -the spyglass tree *vladimir nobakov -ada, or ador -bend sinister -the defense -despair -the enchanter -the eye -the gift glory -invitation to a beheading -king, king, knave -laughter in the dark -lolita -look at the harlequins! -mary -pale fire -pnin -the real life od sebastian knight -speak, memory -strong opinions *V.S. naipaul -guerrillas -a bend in the river - a turn in the south *juan carlos onetti -body snatcher *amos oz -black box -my michael -the slopes of lebanon *cynthia ozick -metaphor & memory -the shawl *milorad pavik -dictionary of the khazars (male & female editions) -landscape painted with tea *V.S. pritchett -complete collected stories *marcel proust -swann's way *manuel puig -kiss of the spider woman *irina ratushinskaya -grey is the color of hope *gregor von rezzori -memoirs of an anti semite -the snows of yesterday *rainer maria rilke -the notebooks of malte laurids brigge -selected poetry *norman rush -mating -whites *jean-paul sartre -the age of reason -no exit & 3 other plays -the reprieve -troubled sleep *vikram seth -all you who sleep tonight -the golden gate *mikhail sholokhov -& quiet flows the don *elizabeth smart -by grand central station i sat down *wole soyinka -ake: the years of childhood -isara: a voyage around "essay" *robert stone -children of light -a flag for sunrise *william styron -lie down in darkness -sophie's choice *italo svevo -confessions of zeno *graham swift -learning to swim -shuttlecock -waterland *andrezj szczypiorski -the beautiful mrs. seidenman *junichiro tanizaki -diary of a mad old man -the key -on the golden porch *eudora welty -the eye of the story -losing battles -the optimist's daughter *jeanette winterson -the passion -sexing the cherry
**recomended through Three Lives & Company: Newsletter, Summer 2008- THE SHADOW CATCHER by Marianne Wiggins {couldn't put it down. The novel consists of two stories that are
masterfully woven together. One, a fictionalized version of Marianne
herself and what happens when she receives a mysterious phone call.
And two, the life/love story of the early American photographer, Edward
Curtis and his wife Clara. Marianne's wonderful musings about
everything from the nature of celebrity to the nature of memory, make
this novel thoughtful as well as a page turner} *THE DROP EDGE OF YONDER by Rudolph Wurlitzer
{Follow cursed protagonist, Zebulon, on his quest for truth in this
cinematically hallucinogenic and alternative Western} *THE SIZE OF THE WORLD by Joan Silber
{a series of stories (some of which span whole lifetimes) that are only
precariously linked by certain characters, yet to the reader seem so
integrated. It's amazing, really. The various stories range in place
and time from Vietnam during the war to Sicily during WWII to modern
day Florida Keys. Joan Silber writes beautifully and is an amazing
story-teller} *WALK THE BLUE FIELDS by Claire Keegan {incredible collection of short
stories of life in contemporary Ireland by a gifted and big-hearted Irish writer} *WELCOME TO SHIRLEY by Kelly McMasters {wonderful memoir of a seemingly idyllic childhood in a small
town on Long Island. The "seemingly" refers to a growing and then ever-present incidence of cancer in the area, which happens to be situated down-stream from a nuclear testing facility. This is as much an eye-opening look at how nuclear waste makes us sick as it is a
well-written memoir. It was completely engaging} *THE GOD OF WAR by Marisa Silver {one of those simple stories that ends up seeming like so much more. It's the late 70s on the edge of the Salton Sea in the Californian desert and 12 year-old Ares is just trying to deal with his
eccentric single mother and disabled younger brother without causing too much trouble. The story is told from his point of view and as his memories and thoughts are revealed against the backdrop of his increasingly troubled daily life, the story takes on a heightened
emotional drama. You end up really caring about these people} *THE VIEW FROM THE SEVENTH LAYER by Kevin Brockmeier {For those of you who missed Kevin Brockmeier's wildly creative last
novel, Brief History of the Dead, this new collection of stories is a good introduction to his talent. One story is about a mute man living in a city where everyone sings. Another is a day-in-the-life tale told choose-your-own-adventure style. Yet another is about a man who buys
God's raincoat in a thrift store. If any of these story lines are
intriguing to you, definitely give this book a shot} *THE SOUL THIEF by Charles Baxter {From the author of The Feast of Love, this new novel is deliciously creepy with a you'll-never-guess ending. The first half of the story revolves around a graduate student who suspects
someone is trying to steal his identity. Then it skips ahead in time
to later in that graduate student's life and we start to see pieces of
the puzzle falling into place.}*MEMORY by Philippe Grimbert
{A small package -- 160 pages -- that delivers a big punch. I read this
over a quiet afternoon and was deeply moved by the story of a French
family in World War II and the secrets revealed years later. The simple
truths of love, loss, and our actions in times of distress are
beautifully rendered here. Translated from the French.} *THE POST-OFFICE GIRL by Stefan Zweig {tells the story of Christine, the post-office girl in a depressed provincial Austrian town, in Zweig's last and posthumously published novel. Invited to stay with her aunt at a resort in Switzerland,
Christine is swept up with the glitz and glamour of high-society, but
is quickly thrust back into her real life. She meets a man, and
together they consider their desperate existences.}
*DIVISADERO by Michael Ondaatje { A book-of-the-year at Three Lives
from the author of The English Patient}. *THE SEPTEMBERS OF SHIRAZ by Dalia Sofer {A gripping debut novel of a family caught in the chaos in post-revolution Iran} *IN THE DRIVER'S SEAT by Helen Simpson{Witty, thoughtful short stories} *THE MAYTREES by Annie Dillard -- Dillard's signature prose reveals the life story of a couple in Provincetown.} *ON CHESIL BEACH by Ian McEwan {A psychologically astute novel, great strength of a young couple in distress.}*LITTLE STALKER by Jennifer Belle {A smart, funny, very New York novel.}*THE YIDDISH POLICEMEN'S UNION by Michael Chabon {A remarkable premise, great storytelling, and powerful writing add up to another Chabon hit}*AN OCEAN OF AIR by Gabrielle Walker{Science for the non-scientist. A fun-fact on almost every page!}*LITTLE HEATHENS: HARD TIMES AND HIGH SPIRITS ON AN IOWA FARM DURING THE DEPRESSION by Mildred Armstrong Kalish {A wonderfully written memoir.} *MY MOTHER'S LOVERS by Christopher Hope {Following her death, a son returns to Africa and uncovers the life of his free-spirit mother.} *HOME by Marilynne Robinson,{a new novel from the author of Gilead.}*INDIGNATION by Philip Roth, {from the American master, the story of a college-aged young man during the Korean War.}*YESTERDAY'S WEATHER by Anne Enright, {short stories from the Booker-winning author of The Gathering.}*BALLISTICS by Billy Collins,{a new collection of poems.} *EAT ME by Kenny Shopsin *SEE YOU EVERYWHERE by Julia Glass, {the author of Three Junes}*THE WIDOWS OF EASTWICK by John Updike, {it's been twenty-five years since The Witches of Eastwick}*CHICAGO by Alaa al Aswany, {the author of the staff favorite, The Yacoubian Building.}*TO SIBERIA by Per Petterson,{the author of the Year's Best Out Stealing Horses.}*DEATH WITH INTERRUPTIONS by José Saramago,{the latest novel from the Nobel laureate.}*BREAKDOWNS by Art Spiegelman,{the illustrator's "portrait of the artist as a young %@&*!"}*2666 by Roberto Bolaño, {the late author's master work}.*FRIENDLY FIRE by A.B. Yehoshua, {a new novel from the Israeli author.}*OUTLIERS by Malcolm Gladwell, {another helping from the author of The Tipping Point and Blink.}*PANIC! by Michael Lewis{a look at major US market upheavels from the author of Moneyball} *A MERCY by Toni Morrison,{the Nobel laureate's first novel in five years}.
cookbooks=*URBAN ITALIAN by Andrew Carmellini (Nov.), recipes from the chef at the
hot NYC restaurant A Voce. *THE COMPLETE ROBUCHON by Joël Robuchon (Nov.), from the French
master-chef, cooking for the way we live now.

Location:nectar land
Mood: anxious
Music:beck

VATA--space + air

Jun. 28th, 2008 at 12:44 AM

Some foods are considered especially healing in ayurveda.

Since a central dietary teaching of ayurveda is to eat to provide adequate nutrition for mind and body without overtaxing the digestive system or your body's ability to fully absorb and utilize those nutrients, easy-to-digest foods that are wholesome and provide multiple health benefits are prized in ayurveda.

Ayurveda categorizes foods by rasa (taste) as sweet, sour, salty, bitter, pungent and astringent. The typical North American diet includes plenty of the first three tastes and not enough of the last three, and ideally all six tastes should be included at each main meal. Ayurveda also classifies foods according to their quality--foods are considered dry or unctuous, heavy or light, warm or cool according to their physical nature. Ayurvedic healers recommend including more of those tastes and qualities that pacify the dosha(s) you are trying to balance at a given time, and less of others.

Vegetables and herbs or spices that contribute the bitter or astringent tastes, whole milk, lassi (a drink made by blending together fresh yogurt and water), cooked fruit, chutneys, whole grains, unleavened fresh breads made with flour that has not been refined, and mung beans are examples of particularly nourishing and healing foods that are recommended in ayurveda.

Foods are also classified as sattvic, rajasic and tamasic according to the quality of the impact they have on the heart, mind and spirit. Foods that are particularly nourishing for not just physical, but mental, emotional and spiritual health, are called sattvic--foods that impart sattva (purity)--in ayurveda. Rice, milk, ghee and almonds are examples of sattvic foods.
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Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. The roots are fairly large--2-4" in diameter and 8-20" long. Daikon is available in specialty groceries or oriental markets. Choose radishes that are pure white, feel firm and heavy, and are free of sprouts, cracks or bruises. Discard green-tops unless the leaves are crisp, green
and fresh. If the leaves are good, they can be eaten as well.

Daikon has high water content and is very low in calories. It is rich in vitamin C, potassium and
folate and a good source of magnesium. The leaves contain beta-carotene, calcium and iron besides vitamin C.

From the ayurvedic perspective, daikon is a cleansing vegetable that also fortifies the liver and enhances digestion. It has a mildly pungent taste when raw (sweeter than the conventional red-skinned radish), which mellows with cooking.

To prepare the vegetable, scrub thoroughly with a brush under running water, peel with a peeler as you would a carrot, then dice or grate for use. Daikon (including fresh tops) can be stir-fried in a little ghee or olive oil with the spice mix recommended for your skin or body type. It can be diced and added to soups or lentils during the cooking process, or it can be cut into larger pieces or rounds and steamed, grilled or baked.
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Parwal ( Latin Trichosanthes diocia Roxb.), a vegetable belonging to the same family as cucumber and squashes, is also known as pointed gourd. Parwal is a good source of carbohydrates, vitamin A and vitamin C. It also contains a variety of trace elements considered beneficial for the human physiology, such as magnesium, potassium, copper, sulphur and chlorine.

From the ayurvedic point of view, parwal is a tridoshic vegetable and is excellent for the balancing of all five fundamental elements. It is extremely ojas enhancing, easy to digest and assimilate into the physiology, does not create any ama and is nurturing for all seven layers of the skin.

The pointed gourd has a green skin, sometimes with white stripes. Harder parts of the skin should be peeled and discarded before cooking. The vegetable can vary widely in length and thickness.

Parwal is generally available at Indian grocery stores that sell fresh vegetables.
--
Mung (moong) beans are small, cylindrical beans with a bright green skin. In ayurvedic cooking, they are used whole or, more commonly, split and hulled. Split and hulled mung beans are small and yellow and called mung (moong) dhal in India. These beans don't need pre-soaking and are a snap to cook to butter-soft consistency if you have a pressure cooker. They can also be cooked in a slow cooker or on the stovetop. Sort beans and wash thoroughly before you cook them.

Mung beans are one of the most cherished foods in ayurveda. They are tridoshic--they can be eaten to balance all three doshas, especially when cooked with spices appropriate for each dosha. They are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating, the drawbacks of larger beans. Persons recuperating are often recommended khichari, a combination of rice and mung beans, because of their ability to provide a good level of nourishment without overtaxing the digestion. They offer the astringent taste.

According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.

Mung beans can be eaten on their own, or combined with rice to make khichari, or combined with vegetables and greens to make hearty soups or ground into flour to be used to make crepes or added to breads. Turmeric, cumin, dried ginger and coriander are some spices that work very well with mung beans.

Mung beans are available at Indian groceries or health food stores
How to sprout mung beans at home

Materials: 1/2 cup whole mung beans, several sturdy paper towels, twine, a fine sieve, a pot with a lid (the beans will expand to about 3 times during the sprouting process so choose pot size accordingly).

Step 1. Sort through the beans and pick out any small stones or other foreign material.

Step 2. Place the beans in the sieve and rinse thoroughly.

Step 3 . Soak the beans in warm water for 8-10 hours, then drain thoroughly.

Step 4. Place the drained beans in the center of a couple of the paper towels.

Step 5. Lift up the edges and tie together with twine.

Step 6. Place the wrapped beans in the pot and cover.

Step 7. Place the pot in a warm dark spot for 24 hours.

Step 8 . Check the sprouts after 24 hours. If you want them longer, place the beans in the sieve and gently rinse them, then repeat steps 4 through 7.

Note: For ayurvedic cooking, sprouts about an inch long are best. When the sprouts are rinsed before cooking, most of the green skins wash away. It's fine if a few are left behind..
---
How to sprout mung beans at home

Materials: 1/2 cup whole mung beans, several sturdy paper towels, twine, a fine sieve, a pot with a lid (the beans will expand to about 3 times during the sprouting process so choose pot size accordingly).

Step 1. Sort through the beans and pick out any small stones or other foreign material.

Step 2. Place the beans in the sieve and rinse thoroughly.

Step 3 . Soak the beans in warm water for 8-10 hours, then drain thoroughly.

Step 4. Place the drained beans in the center of a couple of the paper towels.

Step 5. Lift up the edges and tie together with twine.

Step 6. Place the wrapped beans in the pot and cover.

Step 7. Place the pot in a warm dark spot for 24 hours.

Step 8 . Check the sprouts after 24 hours. If you want them longer, place the beans in the sieve and gently rinse them, then repeat steps 4 through 7.

Note: For ayurvedic cooking, sprouts about an inch long are best. When the sprouts are rinsed before cooking, most of the green skins wash away. It's fine if a few are left behind.
--
Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating.

From the ayurvedic perspective, lauki is extremely Pitta pacifying. It particularly pacifies Bhrajaka Pitta, the sub-dosha of Pitta that governs the skin, by pacifying Ranjaka Pitta, which governs the liver and blood. It provides balanced rehydration for persons with fire, air or space predominant physiology.

Lauki is blessed with a good amount of soma (lunar energy element) from Nature, which is extremely balancing for persons with a strong fire element and nurturing for Vata persons with space or air predominant physiology.

The bottle gourd generally has a very pale green smooth skin. The flesh is white. Size and thickness can vary widely. Choose young, firm lauki for best results. Scrape and discard harder portions of skin, and scoop out and discard seeds before cooking.

Lauki is generally available at Asian grocery stores that sell fresh vegetables.
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Cilantro leaves are the leaves of the coriander plant (Latin coriandrum sativum). This herb is also known as Chinese parsley or Mexican parsley. It is used extensively in Asian and Latin American cooking. The leaves are flat and thin, with serrated edges. Choose fresh young green leaves, and wash thoroughly before using. Here's a trick for getting the soil off the leaves and stems: after an initial rinsing let the herb sit in a large bowl filled with cold water. After 10 minutes, gently lift the herb off without disturbing the water, and rinse it again under running water. Drain and then chop for use.
Cilantro offers the bitter and astringent ayurvedic tastes, and is considered cooling and cleansing in ayurveda. It is tridoshic, but particularly beneficial for balancing Pitta and Kapha. It enhances digestion without aggravating Pitta dosha, and helps strengthen liver function. According to modern nutrition, cilantro contains vitamin C and smaller amounts of vitamin E, calcium, iron and niacin. The detoxification properties of cilantro, long recognized in ayurveda, received additional substantiation a few years ago, when it was discovered that cilantro helps in the chelation of heavy metals such as mercury and lead.

The aroma and flavor of cilantro are strong, and cooking intensifies the flavor, so the leaves are best added to dishes after the cooking process if you do not enjoy the stronger flavor of the herb. Do not chop extremely fine, or you'll release more of a bitter flavor. Young parts of the stem are also extremely flavorful and can be added to soups or lentil dishes in small quantities.

Cilantro is widely available, not just at Asian stores but also at your local supermarkets.
---
Lentils are storehouses of nutrition, especially fiber and protein, and are a staple of the vegetarian ayurvedic diet. Lentils come in a wide variety of shapes, colors and textures, and are eaten whole or split or split and hulled.
According to the ayurvedic perspective, the small lentils offer substance and nourishment while not being unduly burdensome on the digestion. To increase their digestibility, cook them to butter-soft consistency and cook them with digestion-enhancing spices like cumin and coriander.

Of the Indian dhals, mung dhal--split, hulled mung beans--are revered highly by ayurvedic healers because they cook easily, are easy on the digestion and are tri-doshic. Recuperating individuals are traditionally fed kitcheree--a mushy porridge of Basmati rice and mung dhal--as nourishing food on the road back to a normal digestion.

Urad dhal and whole urad--black lentils--are rich and heaviest of the small lentils. They are nourishing in the winter months, because they have an unctuous texture and are a "heavy" food. They need pre-soaking to cook down well. Add balancing spices such as ginger and black pepper to increase digestibility, and eat small portions.

Masoor are red lentils, and again can be eaten whole or split and hulled as masoor dhal. These also cook with relative ease, but may require some pre-soaking.

Toor dhal are split yellow lentils with a nutty flavor. These, when cooked, can be mashed into a puree to form a base for soups.

Channa dhal are split hulled black chick-peas. They have a nutty flavor, take longer to cook than most other dhals, and keep their shape even when fully cooked.

All of these dhals are readily available at Indian groceries or at some health food stores. They need to be stored in airtight containers in a dry, cool place, and used within 90-120 days of purchase. Sort through them before you wash them thoroughly to eliminate small stones or other debris.

Dhals combine well with vegetables, rice and wheat flatbreads.

A pressure cooker is very useful if you plan to eat dhals on a regular basis.<3<3<3
--http://www.ayurbalance.com/explore

ayurvedic medicine thru food

Jun. 28th, 2008 at 12:43 AM

Location:bedford
Mood: blank
Music:les mcCain

the vata dosha ---> ayurvedic healing

Jun. 28th, 2008 at 12:39 AM

VATA
Balancing Foods
Fruit - Apricots, Avocado, Bananas, Berries, Dates, Fresh Figs, Grapefruit, Grapes, Kiwi, Lemons, Mango, Melon, Oranges, Papaya, Peaches, Pineapple, Plums, Strawberries. Sweet fruits are balancing. No dried fruits.

Vegetables - Artichoke, Asparagus, Beets, Carrots, Cucumber, Green Beans, Leeks, Mustard Greens, Okra, Olives, Onion, Parsnip, Potato, Squash, Watercress, Zucchini. Cooked vegetables are most balancing. Avoid raw vegetables.

Grains - Amaranth, Oats, Rice, Wheat, Wild Rice

Legumes and Nuts - Adzuki beans, Almonds, Black lentils, Brazil Nuts, Cashews, Flax, Hazelnuts, Mung beans, Peanuts, Pecans, Pine Nuts, Pistachios, Pumpkin, Red lentils, Sesame, Soy cheese, Soy milk, Sunflower, Tofu, Walnuts

Herbs, Spices, Condiments - Brown Rice Syrup, Honey, Maple Syrup, Molasses, other sweeteners than White Sugar, Allspice, Almond Extract, Anise, Basil, Bay Leaf, Black Pepper, Caraway, Cardamom, Cayenne, Chamomile, Cinnamon, Cloves, Coriander, Coconut, Cottage Cheese, Cumin, Dill, Fennel, Garlic, Ghee, Ginger, Mustard, Nutmeg, Onion, Oregano, Parsley, Peppermint, Poppy Seeds, Rosemary, Sage, Spearmint, Spirulina, Tamarind, Tarragon, Thyme, Pickles, Salt, Seaweed, Soy Sauce, Turmeric, Vanilla

Location:bedford
Mood: chipper
Music:gerswin

IRINA

Jun. 28th, 2008 at 12:18 AM

Location:61 grove
Mood: bitchy
Music:frou frou

*raw

Jun. 24th, 2008 at 1:45 PM

~Mushroom Ravioli
1/2 cup chopped organic Cramini mushrooms
1/2 cup chopped button mushrooms
1/2 tsp truffle olive oil
1/4 tsp raw organic pumpkin seed oil
1/2 tsp minced organic garlic (optional)
1/2 tsp minced organic Sage or Oregano
1/8 tsp fresh ground black pepper
1   tsp raw organic soy sauce
Combine all ingredients in a mixing bowl. Toss and set aside.Using a quality Mandelin or counter top deli slicer, slice paper thin slices of turnip to be used for your ravioli skins. Gently drain excess marinade from the mushroom, saving the juice for a garnish. Spoon about 1 to 1 1/2 tsp mushrooms into the center of each turnip slice and fold in half, keeping the mushroom mixture in the center. To serve: Place your raviolis on a bed of spinach or arugula leaves, drizzle lightly with some of the remaining marinade and sprinkle with a little fresh cracked peppercorn. Garnish with minced tomato and or capers. A spoon of the mushroom filling can also fit nicely on the plate as well.

~Watercress Salad w/ Ginger
Crisp Watercress and Juicy Spinach on a bed of Mixed Field Greens Topped with Chopped Tomato, Sliced Cucumber and Tart Kalamata Olives drenched in a Sweet Spiced Mango Ginger Dressing
Dressing:
First, thoroughly soak about 1 to 1 1/2 once dried mango until soft. Then combine the soaked mango in your blender with:
1/2 cup chopped fresh organic pineapple
1/4 cup fresh organic lemon juice
1/4 cup cold pressed olive oil (in dark bottles only)
1   tbls minced organic ginger or 2 tbls fresh ginger juice
1   tsp Anise
1/2 tsp Cumin
1   tsp sea salt (adjust to taste)
1   cup filtered or spring water (you may need more or less water for desired consistency).
~Crustless Shepherd Pie
Who needs a heavy crust? Our hearty casserole-dish version will satisfy all your craving and leave you feeling great. This dish is filled with saucy fresh chopped garden vegetables topped with an herb mashed cauliflower and Pinogia nut puree in place of the usual starchy mashed potato.
For the vegetable base
Combine in your blener:
1/2 cup organic raw chic pea miso
1/2 cup soaked sun-dried tomato
1/2 medium organic white onion
1/2 cup filtered or spring water
1   tsp ground organic black pepper
1   tsp organic cumin
Blend thoroughly (you may need to add some water to get things moving)Pour the mixture over chopped zucchini, celery, onion, red or yellow bell pepper and mushroom of choice (optional).
Toss in mixing bowel coating all the vegetables thoroughly, set aside and let marinate at least 1 hour before serving.

Location:quintesence
Mood: hopeful
Music:the decemberists

2go

Jun. 24th, 2008 at 1:45 PM

= Smooch Organic Cafe & Wine Bar (Mondays mean movies at 8 p.m., and on Wednesdays at 8 p.m. there’s live music. Check the website for details on art exhibitions, dance parties, and knitting powwows)---->264 Carlton Ave @ DeKalb
= The Lucky Cat--->245 Grand St @ Driggs & Roebling, Willamsberg
= cake shop 152 Ludlow St.,& Stanton st (Amsterdam minus the weed. back room houses a small but gem-filled vinyl collection A mint-chip colored stairway leads down to a musty, dark lair with a full-service bar and a large church pew, pleather cubes and a row of old theater chairs for seating. A small stage hosts occasional spoken word performances, film screenings and various garage, punk, metal and art-rock bands most nights, followed by DJs spinning ska, hardcore and new wave among other genres)
= studio B--->259 banker st brooklynThe rockers behind the Delancey and Studio A in Miami have commandeered a onetime Polish nightclub on the outskirts of Greenpoint and are using its over-the-top lights and smoke machines, industrial flavor, and gigantic dance floor for live performances (promoter Todd P. brought the Black Dice to a pre-opening party) and D.J. nights curated by Justine D. (of Motherfucker). In addition to a raised VIP lounge with leather couches overlooking the stage, an intimate, bordello-esque side room hosts its own spinners. — Rooftop Garden-Palm trees, a tile pool, and a legit sound system make Studio B's northern expansion succesful. Open, seasonally, any time there's an event: shows, barbecues, outdoor film screenings.

park at st luke's in the field's Garden Hours
NOTE – the closing times may vary due to Church and/or School functions.

Hudson Street North Garden Gate
(Main gate – 487 Hudson Street)
Monday- Saturday 7am-8pm; Sunday 7am-7pm.

Rector’s Garden Gate
Monday–Thursday 10am-5;30pm.

Barrow Street gate to South Garden
Daily 8am-8pm (dusk during the winter).

Hudson Street Gate to South Garden
Monday-Saturday 10am-8pm (dusk during the winter)
Sunday 11am-6:30pm

~~~~asian film festival schedule 2008: FC Center

Fri 6/20

12:45 THE SHADOW SPIRIT (133)
3:30 THE BODYGUARD (105)
6:00 ADRIFT IN TOKYO (101)
8:00 THEN SUMMER CAME (118) OPENING FILM,+ Q&A w/ Director RYO IWAMATSU
10:45 CHANBARA BEAUTY (86)

Sat 6/21

11:00 FREE SCREENING: RETRO GAME MASTER 1: MYSTERY OF ATLANTIS (30)
12:30 ARCH ANGELS (92)
2:20 DAINIPPONJIN (113)
4:40 SAD VACATION (136)
7:25 L: CHANGE THE WORLD (129)
10:00 TOKYO GORE POLICE (100)
12:00 THE BUTCHER (111)

Sun 6/22

11:00 FREE SCREENING: RETRO GAME MASTER 2: GHOSTS AND GOBLINS (30)
12:00 DOG IN A SIDECAR (94)
2:00 DORORO (139)
4:45 ASSEMBLY (124)
7:20 MAD DETECTIVE (89)
9:00 STRAWBERRY SHORTCAKES (127)

Mon 6/23

12:00 THE BODYGUARD 2 (95)
2:00 HAPPINESS (119)
4:20 SASORI (103)
6:45 DORORO (139)
9:30 LIKE A DRAGON (110)

Tue 6/24

12:45 ARCH ANGELS (92)
2:40 THE BODYGUARD (105)
4:45 THE BODYGUARD 2 (95)
7:00 KALA (102)
9:10 L: CHANGE THE WORLD (129)

Wed 6/25

11:30 FREE SCREENING: RETRO GAME MASTER 1: MYSTERY OF ATLANTIS (30)
1:00 THE MOST BEAUTIFUL NIGHT IN THE WORLD (161)
4:00 CHANBARA BEAUTY (86)
6:00 ASSEMBLY (124)
8:30 KING NARESUAN (167)

Thu 6/26

1:00 LOVE ON SUNDAY (90)
3:00 DOG IN A SIDECAR (94)
5:00 SHAMO (105)
7:15 SPARROW (87)
9:15 KALA (102)

Fri 6/27

11:30 THE REBEL (102)
1:30 ACTION BOYS (110)
3:45 MSFF SHORTS PROGRAM 1 (90)
5:30 M (110)
7:45 SHADOWS IN THE PALACE (112)
10:15 TAMAMI: THE BABY'S CURSE (104)
12:15 TOKYO GORE POLICE (100)

Sat 6/28

12:00 FREE SCREENING: RETRO GAME MASTER 1: MYSTERY OF ATLANTIS (30)
1:00 THIS WORLD OF OURS (92)
3:00 MSFF SHORT FILMS PROGRAM 2 (90) + Q&A w/ Director Park Jae-Young
5:20 HAPPINESS (119)
7:45 THE REBEL (102)
9:50 THE BUTCHER (111)
12:05 X-CROSS (90)

Sun 6/29

12:00 FREE SCREENING: RETRO GAME MASTER 2: GHOSTS AND GOBLINS (30)
1:00 LOVE ON SUNDAY (90)
3:00 LOVE ON SUNDAY - LAST WORDS (97)
5:00 KING NARESUAN 1 (167)
8:15 KING NARESUAN 2 (169)

Mon 6/30

12:45 THE MOST BEAUTIFUL NIGHT IN THE WORLD (161)
4:00 TAMAMI: THE BABY'S CURSE (104)
6:15 THIS WORLD OF OURS (92)
8:15 KING NARESUAN 2 (169)

Tue 7/1

1:15 THE SHADOW SPIRIT (133)
4:15 SHADOWS IN THE PALACE (112)
7:00 M (110) + Q&A with Director Lee Myung-Se
9:15 STRAWBERRY SHORTCAKES (127)

Wed 7/2

11:30 FREE SCREENING: RETRO GAME MASTER 2: GHOSTS AND GOBLINS (30)
12:30 LOVE ON SUNDAY - LAST WORDS (97)
2:45 THIS WORLD OF OURS (92)
4:40 SHAMO (105)
7:00 ALWAYS (133)
9:40 SPARROW (87)

Thu 7/3

12:00 THE REBEL (102)
2:10 LIKE A DRAGON (110)
4:20 TOKYO GORE POLICE (100)
6:30 PUBLIC ENEMY RETURNS (127)
9:00 ACTION BOYS (110) + Q&A with Dir. Jung Byung-Gil, Prod. Lee Ji-Youn, and actor/stuntman Kwak Jin-Seock
11:55 SASORI (103)

JAPAN SOCIETY:

Thu 7/3

4:20 ADRIFT IN TOKYO (101)
6:30 FINE TOTALLY FINE (110)
8:45 ACCURACY OF DEATH (113)

Fri 7/4

12:15 ACCURACY OF DEATH (113)
2:30 DAINIPPONJIN (113)

Sat 7/5

1:00 ALWAYS 2 (146)
4:00 YASUKUNI (123)
6:30 FINE TOTALLY FINE (110)
9:00 SUKIYAKI WESTERN DJANGO (98)

Sun 7/6

1:15 SAD VACATION (136)
4:00 UNITED RED ARMY (190)
8:15 ALWAYS 2 (146)

_______
selling books 2 strand-
Paperbacks must be in new condition, hardcovers must be in good condition. We also buy scholarly and academic books, but NO school textbooks, magazines, or journals. We do not accept donations. The buying counter is open Monday through Saturday 9:30 AM.-6 PM

Music:boom box

<3 <3 que film? <3 <3

Jun. 16th, 2008 at 2:16 PM

**Sait-on jamais... (No Sun in Venice). 1957. France. Written and directed by Roger Vadim. With Francoise Arnoul, Christian Marquand, Robert Hossein. Set in a wintry Venice (beautifully photographed in hues of deep blue and green by Armand Thirard), Vadim's continental melodrama features one of John Lewis's most enduring scores. Rarely has the inimitable, crystalline Modern Jazz Quartet sound of vibraphone, piano, string bass, and drums seemed more dreamy or erotic. Several of the tracks are now MJQ standards: "Three Windows," with its triple fugue form; "Cortege," a dirge-like ballad; and "The Golden Striker," a bell-clear composition said to have been inspired by the chiming mechanical clock in Venice's St. Mark's Square. In French; English subtitles. 97 min.
**Pont de Varsòvia (Warsaw Bridge). 1990. Spain. Directed by Pere Portabella. Screenplay by Portabella, Carles Santos. With Carmen Elías, Francisco Guijar. In Spanish, Catalan; English subtitles. 85 min.
**Échappement libre. 1964. France. Directed by Jean Becker. Screenplay by Becker, Claude Sautet, Maurice Fabre, Daniel Boulanger. Music by Martial Solal. With Jean-Paul Belmondo, Jean Seberg, Fernando Rey. Reuniting the stars of Jean-Luc Godard's Breathless, Becker conjures an action-packed caper in which rogue smuggler Belmondo, accompanied by the sexy and secretive Seberg, absconds with a hidden consignment of gold as he makes his way from Beirut to Bremen. As high-speed chases ensue, composer Solal keeps things free and easy, alternating between a brassy big-band sound and effervescent piano solos. In French; English subtitles. 105 min.
**Derek. 2008. Great Britain. Directed by Isaac Julien. Screenplay and narration by Tilda Swinton. Funded in part by a grant from The Museum of Modern Art's Fund for the Twenty-First Century. Producers: Colin MacCabe, Eliza Mellor. Executive Producers: James Mackay, Tilda Swinton, Isaac Julien 78 min.
**On the Waterfront. 1954. USA. Directed by Elia Kazan. Screenplay by Budd Schulberg. With Marlon Brando, Eva Marie Saint, Rod Steiger, Lee J. Cobb, Karl Malden. Restored with funding from the Sony Pictures Entertainment/Columbia Pictures preservation program. 108 min.
**Taking Off. 1971. USA. Directed by Milos Forman. Screenplay by Forman, Jean-Claude Carrière, John Guare, Jon Klein. With Lynn Carlin, Buck Henry. In this dark, affectionate satire, a husband and wife embark on a wild-goose chase after their runaway daughter and wind up experimenting with the lifestyle of youth counterculture. In his first film after migrating to the U.S. in the wake of the Soviet crackdown, Forman offers a fresh, idiosyncratic perspective on his adopted country. Ike and Tina Turner contribute an electrifying performance. 93 min.
**La Notte di San Lorenzo (The Night of the Shooting Stars). 1982. Italy. Directed by Paolo Taviani, Vittorio Taviani. Screenplay by P. Taviani, V. Taviani, Giuliani G. De Negri, in collaboration with Tonio Guerra. With Omero Antonutti, Margarita Lozano, Claudio Bigagli, Massimo Bonetti, Norma Martelli. Perhaps the Tavianis' most popular and wrenching film, The Night of the Shooting Stars is set in Tuscany during the retreat of the German Army in August 1944, and is based on incidents that the filmmakers witnessed as adolescents. Inflected with hyperrealism bordering on the magical, the film is, according to the Tavianis, a compendium of "stories handed down by word of mouth, stories of the popular consciousness with the flavor of a fairy tale and a minstrel's legend, with the sheer pleasure of a good yarn and a taste for the spectacular. In Italian; English subtitles. 107 min.
**Dongdong de jiaqi (A Summer at Grandpa's). 1984. Taiwan. Directed by Hou Hsiao-hsien. Screenplay by Chu Tien-wen. With Guo Yen Zheng, C. Chien Li, Edward Yang. When their mother falls gravely ill, Tung-tung and his younger sister Pi-yun are bundled out of Taipei to the countryside, where their grandfather runs the local clinic. The film may be enjoyed as a bright and affectionate recollection of childhood, but it is punctuated with startling incidents. Hsiao-hsien pulls a stylistic coup, deepening an otherwise sunny chronicle with the underlying tension of impending danger. In Mandarin; English subtitles. 100 min.
**Jaws. 1975. USA. Directed by Steven Spielberg. Screenplay by Peter Benchley, Carl Gottlieb, based on the novel by Benchley. With Roy Scheider, Robert Shaw, Richard Dreyfuss. The massive success of Jaws, released in the U.S. on June 20, 1975, gave us the term "summer blockbuster," invented the contemporary "event film," and redefined the seasonal rhythm of American moviegoing. Filmed mostly on Martha's Vineyard, that bastion of summering folk, Jaws tells the simple story of a great white shark with a penchant for eating foolish bathers who ignore the warnings of harried police chief Martin Brody—memorably embodied by Scheider (who passed away in February of this year). Brody, Dreyfuss's jittery shark expert, and Shaw's salty sea dog of a boat captain have all become indelible icons of American cinema. 124 min.
**Un Chien andalou. 1929. France. Directed by Luis Buñuel. Screenplay by Buñuel, Salvador Dalí. Dalí and Buñuel rejected traditional narrative structure in favor of nonsequential images, including a mutilated hand crawling with ants, decomposing animal carcasses, and a sea urchin—each an abstract representation of sex and death. Print courtesy Filmoteca Española. With Spanish introductory title and French main titles and intertitles. Approx. 16 min.
**Menjant Garotes (Eating Sea Urchins). 1930. Spain. Directed by Luis Buñuel. While on location in Cadaqués to shoot scenes for L'Age d'or (1930), Buñuel made this home movie featuring Dalí's estranged father and stepmother in an intimate moment: dining alfresco on sea urchins, a local delicacy. The iconographic sea urchin also appears in Un Chien andalou (1929), as well as in Dalí's paintings of the late 1920s. Print courtesy Filmoteca de Catalunya-ICIC. 4 min.
**L'Age d'or. 1930. France. Directed by Luis Buñuel. Screenplay by Buñuel, Salvador Dalí. With Gaston Modot, Max Ernst. In The Secret Life of Salvador Dalí (1942), Dalí laments being "terribly disappointed," as the film "was but a caricature of my ideas." When it was received as a sensation by Surrealists and Parisian cinephiles, Dalí capitulated: "The film possessed an undeniable evocative strength, and my disavowal of the film would have been understood by no one." In French; English subtitles. 62 min.
**Moontide. 1942. USA. Directed by Archie Mayo. Following his 1937 arrival in Hollywood and a string of unrealized film projects, Dalí was approached by director Fritz Lang to create a hallucinatory nightmare sequence illustrating the effects of alcohol and a guilty conscience. Like Dalí, Lang was familiar with Freudian theory, and he possessed a more somber, psychoanalytic worldview than most of his Hollywood counterparts. Dalí made numerous preparatory illustrations, each imbued with Surrealist nuances of metamorphosis, dislocation, and juxtaposition. Production on the film began just days before the 1941 attack on Pearl Harbor, an event that precipitated a shift away from Hollywood films with grim and sorrowful endings. Archie Mayo replaced Lang as director, and Dalí's designs were not used. The only nod to Dalí and Surrealism in the nightmare sequence is the disappearance of the seductress's head. Print courtesy Twentieth Century Fox. 94 min.
**Little Fugitive. 1953. USA. Written and directed by Ray Ashley, Morris Engel, Ruth Orkin. With Richie Andrusco. Little Fugitive is a timeless story about the struggle between two brothers—twelve-year-old Lennie and the pesky, younger Joey. When Lennie and his pals cook up a plot to ditch Joey, the harmless prank spooks the boy and he goes on the lam. Hiding out at Coney Island, Joey observes humanity on a hot summer's day. The film received an Academy Award nomination and the Silver Lion at the Venice Film Festival. Preserved by The Museum of Modern Art with funding provided by The Film Foundation/Hollywood Foreign Press Association, The National Endowment for the Arts, and Celeste Bartos Film Preservation Funds. 75 min.
**It Should Happen to You. 1954. USA. Directed by George Cukor. Screenplay by Garson Kanin. With Judy Holliday, Jack Lemmon, Peter Lawford. Restored with funding from the Sony Pictures Entertainment/Columbia Pictures preservation program. 87 min.
**Destino. 1946/2003. USA. Directed by Dominique Monfery. Animation by John Hench, based on drawings by Salvador Dalí. When Dalí met Walt Disney in 1937, he called him an "American Surrealist." A decade after that meeting, Dalí and Disney collaborated on Destino, an animated short about Chronos, the Greek god of time, and his love for a mortal woman. The project was indefinitely postponed in 1948 due to rising production costs and Disney's dissatisfaction with Dalí's efforts. Roy E. Disney seized upon the opportunity to complete the short in 2003, and consulted with John Hench to realize the project. Courtesy The Walt Disney Co. 7 min.
**Chaos and Creation. 1960. USA. Directed by Salvador Dalí. Philippe Halsman. Often called the first artist's video, this work employs a documentary style and includes a "happening" that recreates a Piet Mondrian painting using pigs, popcorn, and a scantily dressed model. Created on the occasion of the Fifth Annual Convention on Visual Communications, Dalí's wry commentary on Mondrian's controlled grid is a performance, a provocation, and, ultimately, the catalyst for an original work—one that is pure Dalí. Halsman and Dalí met in 1941 and remained close collaborators for more than thirty years. 17 min.
**Impressions de la Haute Mongolie—hommage à Raymond Roussel (Impressions of Upper Mongolia—Homage to Raymond Roussel). 1975. Germany. Directed by José Montes-Baquer. Influenced by French filmmaker/scientist Jean Painlevé, Dalí frequently experimented with the camera lens's agility with perspective, deep focus, and particularly the close-up. Painlevé's miniature cinematic world is virtually re-created on the brass band of a ballpoint pen, on which Dalí "regularly urinated to expedite oxidation" (Elliott H. King). Dalí invited Montes-Baquer to make a film examining the chance markings that resulted—set to a narrated fable about hallucinogenic mushrooms found only in Upper Mongolia. In French; intermittent English subtitles. 49 min.
**Bonjour Tristesse. 1958. Great Britain. Directed by Otto Preminger. Screenplay by Arthur Laurents, based on Françoise Sagan's novel. With Deborah Kerr, David Niven, Jean Seberg. Love and jealousy play out against the sensual setting of the French Riviera when a teenager, desperate for her playboy father's attention, sets a disastrous plan in motion. Restored by The Museum of Modern Art as part of the Sony Pictures Entertainment/Columbia Pictures preservation program, with additional funds provided by The Film Foundation/Hollywood Foreign Press Association. 94 min
**Une Partie de campagne (A Day in the Country). 1936/1946. France. Directed by Jean Renoir. Screenplay by Renoir, based on a story by Guy de Maupassant. With Sylvia Bataille, Georges Darnoux, Jeanne Marken, Jacques Borel, Renoir. Shot in 1936 and released ten years later, Renoir's rueful, beautiful narrative follows a shopkeeper, his wife, and their daughter as they spend a Sunday rowing, flirting, and watching the water—like their lives—flow idly by. This remains one of cinema's most soul-satisfying experiences. In French; English subtitles. 40 min.
**Sommarnattens llende (Smiles of a Summer Night). 1955. Sweden. Written and directed by Ingmar Bergman. With Gunnar Björnstrand, Eva Dahlbeck, Ulla Jacobsson, Harriet Andersson. This richly melancholic comedy about the passage of time, infidelity, passions spent, and behavior both civilized and bawdy still inspires and captivates after a half century. In Swedish; English subtitles. 105 min.
**The Heart of the World. 2000. Canada. Written, directed, photographed, and edited by Guy Maddin. With Leslie Bais, Shaun Balbar, Greg Klymkiw. Maddin's brilliant, breathless parody of silent Soviet propaganda films won acclaim from audiences and critics alike when it premiered at the Toronto Film Festival in 2000. 6 min.
**Careful. 1992. Canada. Directed by Guy Maddin. Screenplay by Maddin, George Toles. With Kyle McCulloch, Gosia Dobrowolska, Sarah Neville. Set in a nineteenth-century mountain village, viewed through an expressionistic, color-saturated lens, Maddin's parable of sexual repression advises caution despite the allure of sin. The threat of avalanches—both real and metaphorical—keeps the inhabitants of "Tolzbad" sage and silent. One incestuous dream sets off a chain reaction that ironically displays the dread results of not being...careful! 100 min.
**Les Parapluies de Cherbourg (The Umbrellas of Cherbourg). 1964. France. Written and directed by Jacques Demy. With Catherine Deneuve, Nino Castelnuovo, Anne Vernon. Jacques Demy's 1964 Palme d'Or winner remains a masterwork of musical cinema. Brilliant color, effervescent songs, and the newly discovered twenty-year-old Catherine Deneuve combine to stunning effect. This restoration, supervised by Demy's widow and fellow Zeitgeist filmmaker Agnes Varda, returns one of the most beloved French films of all time to its original splendor. In French; English subtitles. 82 min.
**Let's Get Lost. 1988. USA. Directed by Bruce Weber. Filmmaker and photographer Bruce Weber's striking 1988 cinematic portrait of jazz icon Chet Baker remains as seductive as the subject himself. As much trouble as he was once beautiful (which is to say exceedingly so), Baker traversed a landscape of fame that saw him embody 1950s cool at the height of his talent as a jazz trumpeter and singer, before landing in the depths of alcoholism and drug abuse. With the alluring menace of a film noir, Let's Get Lost tells a smoky tale of dangerous charm. 120 min.
**Turtles Can Fly. 2004. Iran. Written and directed by Bahman Ghobadi. With Avaz Latif, Soran Ebrahim. Turtles Can Fly, set in a Kurdish refugee camp on the Iraq/Turkey border on the eve of the U.S. invasion of Iraq, was the first film made in Iraq after the fall of Saddam Hussein. Thirteen-year-old Kak is known as "Satellite" because he installs satellite dishes and antennas for local villagers looking for news of the impending war. As the dynamic leader of the village's children, he also organizes the dangerous sweeping and clearing of local minefields. Satellite is smitten with an orphan named Agrin, a sad-faced girl traveling with her disabled, clairvoyant brother Henkov and a three-year-old child, whose connection to the siblings is slowly revealed. In Farsi; English subtitles. 95 min.
**Dottie Gets Spanked. 1994. USA. Written and directed by Todd Haynes. With Evan Bonifant, Barbara Garrick, Julie Halston. In this sly featurette, fans of Haynes's much lauded Far from Heaven (2002) will find an early indication of his uncanny ability to capture suburban unease and buried, transgressive sexual desires. 30 min.
**Poison. 1991. USA. Written and directed by Todd Haynes. Based on the novels of Jean Genet. With Edith Meeks, Millie White, Buck Smith. It's hard to overstate the impact of Todd Haynes's remarkable feature debut. Inspired by the writings of Genet, Poison rocked the independent film world when it won the Grand Jury Prize at Sundance and helped launch a decade-long wave of New Queer Cinema. The film was also attacked by the religious right, a headline-grabbing feat at a time when AIDS and gay activism were entering mainstream dialogues on a critical scale. A seminal work of artistic innovation, the film remains powerfully engaging today. 85 min.

virtual mundi

Jun. 15th, 2008 at 11:28 AM

~~~~~shop~~~~~~
*missgetlucky.com::one of a kind designer apparel at unbelivable prices *etsy.com :: your place to buy & sell all things handmade

Location:nectar land
Mood: dirty
Music:the professor longhair

dr joshi

Jun. 6th, 2008 at 9:00 PM

**
dr. joshi’s recipes
****grain****
~BREAKFAST PORRIDGE (single serving) 1 c H2O, 1/2 c gluten free porridge, 1/4 tsp cinnamon + a sprinkling 2 serve__in a medium saucepan, bring the cinnamon flavored water 2 a boil, pour in the porridge, reduce the heat 2 a simmer & cook for 30 sec. remove from heat, cover & allow 2 stand 4 @ least 5 min, until the liquid is absorbed. top with a little more cinnamon & serve.
~CHIVE POLENTA (single serving) 3/4 c vegetable broth, 1/3 c cornmeal, 1 T finely chopped chives, 1 T finely chopped parsley_bring the broth 2 a boil in a large saucepan, gradually whisk in the cornmeal. lower the heat & cook, stirring constantly, until the mixture starts 2 thicken. immediately whisk in the chives & parsley. when the cornmeal has thickened, serve.
~SPICY WILD RICE (3 servings) dice: 1/2 carrot, 1/2 celery stalk, wash & slice 1/2 leek. gently heat in pan 1 min. stir in: 1/2 c rinsed wild rice, 1/2 c rinsed brown rice. add 2 c veggie stock & 1 T each of cumin & cinnamon. cover & cook slowly until rice is down (1 hr 15 min) add water as needed.
~CORIANDER RICE (2 servings) 1 T coriander leaves, 2 cloves garlic, 2 seeded green chilies, 1 oz carrot, 1 oz lima beans, 4 oz brown rice, 2 c filtered H2O__make a paste of green chilies, coriander & garlic. roast the carrot for approximately 5 min. add beans, paste & rice, cooking for a few more min. add 3 c H2O & leave 2 simmer gently until rice is cooked, adding more H2O as required.
****soup****
~BEAN SOUP (4 servings) 4 c veggie broth, 3 c white beans cooked overnight, 1 sliced large carrot, 1 finely chopped small onion, 2 T lemon juice__combine stock, carrots onion & lemon juice in a saucepan, simmer, covered until carrots r tender, stir in beans, heat thoroughly.
~CARROT SOUP (4 servings) 1 medium very thinly sliced onion, 8 medium sliced carrots, 2 c veggie stock, 1 T minced fresh ginger, 1 T fresh thyme leaves__in a large saucepan, cook onions in stock until translucent, add carrots & simmer, puree carrot mixture in a food processor or blender. transfer the puree 2 the saucepan, add ginger & thyme, simmer, stirring for 10 min-serve at once.
~LENTIL SOUP (4 servings) 1 c red or green lentils, 3 c H2O, 1 carrot diced, 1 small chopped onion, 1 bay leaf, 1/2 t thyme, 1 lb chopped or 1 large can tomatoes__rinse lentils throughly & place in a saucepan with H2O, carrot, onion, bay leaf & thyme. bring to a boil over medium heat, cover & simmer over low heat for 45 min, add tomatoes & heat through & serve.
~TOMATO & GARLIC SOUP (4 servings) 4 medium minced garlic cloves, 2.2 lb italian peeled seeded & chopped plum tomatoes, 6 c vegetable broth, fresh torn basil leaves__in a large saucepan, roast garlic over low heat, add tomatoes & cook gently, uncovered for 10 min, stirring frequently. add the chicken stock & simmer for 20 min. stir in the basil & serve hot or chilled adding basil as garnish.
~FRENCH ONION SOUP (2 servings) 2 oz finely chopped onions, 1 oz chopped carrot, 1 c brown rice, 1 oz chopped tomato, 3 c filtered water, lemon juice & black pepper 4 seasoning__roast onion until translucent. cook rice with tomato & carrot in the 3 c H2O until very tender. add onion & some more H2O & simmer hard 4 a further 5 minutes. add lemon juice & pepper 2 taste.
~MIXED VEGETABLE SOUP (2 servings) 1 oz peas, 2 oz roughly chopped spinach, 2 oz finely chopped cabbage, 2 oz finely chopped beet root, 2 oz diced cucumber, 2 oz diced tomatoes, 3 c vegetable broth, lemon juice & black pepper 2 taste__steam the chopped vegetables & mash, adding to the stock or H2O with a pinch of salt & simmer for 5-10 min. adjust seasoning 2 taste & serve immediately.
***salad*******
~CALIFORNIA SALAD (4 servings) 1 lb ripe tomatoes (cut into wedges), 2 T fresh basil leaves, 1/2 lb yellow cherry tomatoes, 1 small chopped red onion, 1 T olive oil, 1/3 c lemon & lime juice__in a large bowl, mix tomatoes, basil, onion and oil. toss well. add lemon juice & toss again, serve.
***veggies**
~BRUSSELS SPROUTS & CARROTS (serves 3) 1/2 lb trimmed & halved brussels sprouts, 1/2 lb peeled & sliced carrots, 1/2 T caraway seeds, 1 finely chopped garlic clove, grated peel of 1/2 lemon, 1 T lemon juice__in saucepan, cook the brussels sprouts & carrots in 1” boiling water until tender (about 10-15 min) drain well & set veggies aside. in the same pan add the caraway seeds, garlic & lemon juice, cooking gently for 1 min, add the cooled veggies and heat though.
~PARSNIP & BEET FRY (2 servings) 1 medium unpeeled beet, 1 medium grated parsnip, 1 T finely chopped shallot, 1/4 T dried thyme, fresh thyme spears__preheat oven to 350F place beet in a small baking pan, baking until tender, about 1 hr, remove from oven & allow 2 cool, then grate & combine with the parsnip & crumbled thyme. roast shallot in nonstick pan, adding beet & parsnip mixture & cook 4 about 3 min. cook over low heat, stirring occasionally for 10 min, sprinkle with thyme sprigs & serve.
~BRUSSELS SPROUTS WITH PECAN BUTTER (3 servings) 1/8 c finely chopped pecans, 1 lb trimmed brussels sprouts__roast pecans over low heat until browned and tender (about 15 min) steam brussels sprouts until tender and add to the pecans, heat through, stirring occasionally.
~ROOT VEGETABLES (6 servings) 4 minced garlic cloves, 1 sliced onion, 1/2 lb sliced carrots, 1 lb sliced sweet potatoes, 1/2 lb sliced parsnips, 2 T chopped parsley__cook garlic & onion until translucent. add carrots, sweet potatoes, parsnips & water to cover. bring 2 a boil & simmer, covered until vegetables are just tender (15-20 min) remove lid & bring 2 a rapid boil, when liquid evaporates, sprinkle with parsley & serve.
***mixtures*****
~LENTIL PILAF (3 servings) 1 bunch chopped spring onions, 1 finely chopped garlic clove, 1/2 c rinsed lentil, 1/8 c rinsed brown rice, 1/4 c rinsed wild rice, 1 t flaked almonds, 1/3 T dried thyme, 1.25 c veggie stock__in large saucepan, cook onions, garlic, lentils & both types of rice until onion is tender(about 4 min) add almonds, thyme & broth, bringing 2 a boil. reduce heat & simmer, covered, for about 30 min or until liquid is absorbed.
~VEGETABLE PILAF (4 servings) 5 oz brown rice, 1 t cumin seeds, 3 or 4 curry leaves, 3 minced green chilies, 2 minced cloves garlic, a minced 2” piece ginger, 1 finely chopped large onion, 1 oz peas, 1 oz finely chopped carrots, 1 oz lima beans, 1/2 t turmeric powder, 2 c filtered H2O, lemon juice & black pepper 2 taste__wash & soak the rice & set 2 one side. roast cumin seeds, curry leaves, green chilies, garlic & ginger gently for a few min. add the onions, cooking until translucent. add vegetables & beans & cook for 3 min more. mix in turmeric powder. add the rice & 2 c H2O, continue adding more as needed. serve hot when rice is cooked & all the H2O has been absorbed.
NB: the recipe is very adaptable- u can vary the vegetables & beans according 2 what u want.
~RED BEANS & RICE (6 servings) beans: 1 lb dried red kidney beans, 4 finely chopped garlic cloves, 2 c chopped onions, 4 c vegetable stock, 2 bay leaves. rice: 1 small chopped onion, 2 c freshly cooked long grain brown rice.___beans: place beans in bowl, cover with H2O & soak for 24 hrs, drain & set aside in a large saucepan, roast onions over low heat in nonstick pan until golden brown. add garlic & roast for about 3 min, add beans & broth, bringing to a boil, then simmering covered for about 2 hrs-taking care not 2 let the beans stick. add bay leaves & continue 2 simmer, covered until the beans r tender: about another hr, transfer 2 a bowl & keep warm._rice: roast onion until tender, add rice & heat through_serve rice & beans together.
***drinks***
~CLEANSING DRINK_part 1: 1 heaped t psyllium husks, 1.2 t bentonite clay, 1.25 c purified or filtered spring H2O - first mix husks & clay, add H2O immediately._part 2: 1 c filtered H2O, 1 t APC-mix & drink after the first part. drink first thing in the morning.

Mood: disappointed
Music:film= in italian morte a venezia - luchino visconti '71

*leavening ***

Jun. 6th, 2008 at 12:19 AM

When & How To Use Baking Powder
First count the cups of flour your recipe calls for. You want to include at least 1 teaspoon of baking powder per cup. If your recipe contains a cup or more of decorative ingredients, add another 1/2 teaspoon of baking powder per cup of flour.

Example: Let’s say your recipe calls for 3 cups of flour and 1 cup of raisins. First you’ll need 1 teaspoon of baking powder for each cup of flour. That makes 3 teaspoons. To help lift those raisins, you’ll want an extra 1/2 teaspoon of baking powder per cup of flour. This makes 1 1/2 teaspoons or 4 1/2 teaspoons of baking powder altogether.

When & How To Use Baking Soda
Baking soda is used generally when there is an ingredient in a batter that is particularly acidic, such as buttermilk or molasses, anything that can take the place of the acid in the baking powder.

Example: If our recipe contains 3 cups of flour plus 1 cup of raisins and we want to use 1 cup of sweet milk, we blend 4 1/2 teaspoons of baking powder into the flour. If we want to substitute 1 cup of buttermilk for the sweet milk, we’ll blend 1/2 teaspoon of baking soda into the flour and use only 2 1/2 teaspoons of baking powder. In other words, 1/2 teaspoon of baking soda plus 1 cup of buttermilk (or an equivalent) can replace about 2 teaspoons of baking powder.

Here are some other ingredients that will react with 1/2 teaspoon of baking soda and can replace 2 teaspoons of baking powder. This list is by no means complete but it may give you a sense of what ingredients can be used.

1 cup sour milk
1 cup sweet milk soured with 1 tablespoon vinegar or lemon juice
1 cup sour cream
1 cup yogurt
1 cup fruit or vegetable sauces or juice
3/4 cup brown sugar
3/4 cup honey
3/4 cup molasses
2 tablespoon vinegar or lemon juice
1/2 cup cocoa (not Dutch cocoa, which has been “de-acidified”)
Final Note:
There is no situation where you must use baking soda, even when you have an acidic ingredient in your dough or batter. Because baking powder contains both baking soda and an acid, it will create carbon dioxide bubbles even when there’s extra acid present, such as the buttermilk.

You can choose to use baking powder completely, If you do, the flavor of the acidic ingredient (buttermilk, etc.) will be slightly more pronounced since there is no baking soda to react with or neutralize it. The texture will also be a bit finer than the coarse or “shaggy” texture that is characteristically caused by the action of baking soda.

You may find you like the flavor and texture of things leavened with baking soda or you may prefer baking powder. Try a recipe both ways. Just remember that you can’t use baking soda in place of baking powder without something acidic to react to it. Without something to neutralize it, it will leave a bitter, salty taste. And always blend either one thoroughly into your dry ingredients first so it will be evenly distributed throughout the dough or batter.
-king aurthur's flour co.

Mood: bouncy

musique aimée

Jun. 2nd, 2008 at 7:00 PM

MIKA,Les McCaann, eddie harris,kinderandmiester,coldwar kids, the spinners, the black keys, chinese ghost, procul harum, creme,cascada, david bowie,club mix, amy winehouse, lilly allen UNKLE, the kills, beatles, yeah yeah yeahs, ted leo and the pharmachists, groove armada, the vasilines, mellowdrone, medeski martin and wood, hot hot heat, the fight, the vines, on the speakers, autolux, cat power, elf power, neutral milk hotel, the doors, bright eyes, the real golgotha, action action, the new pornographers, death cab for cutie, the french kicks, bob dylan,gang of four, apex twin, jay chou, the radio dept, fujiya and miyaki, ceu, prince, noisettes, bow wow wow, ttc, new order, adam and the ants, feist, jr. sr, lusine, the pinker toes, square pusher, moderatoo, windsor for the derby, prphet omega, souxie and the banshies, ojos de brunio, blonde redhead,etienne daho, the hives, moby, olivia tremor control, clinic, yo la tengo, iron and wine, marley, decemberists,guigenheim grotto, rilo kiely...............*draft punk~mark ronson~new pornographers *kate nash~the zombies~black mountain *plum~chet baker *secret machines ~van hunt~maurizo pollini~MIA~jenny lewis w/ the watson twins ~joshua radin~matt white~corinne baily rae *paolo nutini +Air * *fisherpooner(emerge) *greenskeepers *junior boys **dorit chrysler -dana fuchs -jim sturgess -eddie izzard -joe anderson -joe cocker -martin lther mccoy the secret machines *t.v. carpio -stephen marley -cypress hill -super cat -higher organix -simon wilcox. ("No Stress by Laurent Wolf, Delirious by David Guetta,Tocas miracle by Fragma and I guess american boy is big in ur charts too ( by kanye west & estelle)"~jana raycov ) RECORDS ==>*portishead "third" *black keys “attack & release” *ruddy thoms & trinity ‘everyday is just a holiday’ ~the rain “involver” ~t. rex “electric warrior” ~yo la tengo ‘the summer’ ~kaki king “dreaming of revenge ~wire ‘the swimmer’ *sandy dillion “living in dreams” ~joan as police woman “to survive” ~the teenagers ‘home coming’ ~tricky “knowle west boy” ~cocteau twins ‘persephone’ ~ the ting tings “we started nothing” ~the bug ”the london zoo” *nynke laverman
“de manisfrou” *jazzkantine “hell’s kitchen”~adele “chasing pavements” ~she & him “volume 1”*carl-ludwig reichef ‘folk’ *bobo ‘winterlied *barbara carlotti & band *max muller *hungry hungry ghost *the love gloves *zookazoo *volvertone *adian vom hove *von luft und liebe *tiefenrausch *tarrooine -neko case -kathleen edwards *the breeders *the lushlife project -styrofoam----paul weller

Location:happy school kids apartment
Mood: cheerful
Music:ting tings

livres préférés

Jun. 2nd, 2008 at 6:51 PM

livres qui ont changé ma vie:
ulysses, the claudine novels, the waves, lady into fox, man in the zoo,cakes and ale, a portariat of the artista s a young man, the return of the native, a room of one's own, oedipus, of human bongade, wuthering heights, the house of mirth, to have and have not, the sun also rises, waves, mrs. dalloway, as i lay dying,anna korenina, war & peace, one day in the life of ivan denisovich,flatland, zamyatin's we (nous autres),la chat,sapho (if not winter), catullus, horace, i never loved ur mind,cold comfort farm,a room of one's own,howards end, poems rosseti, madame bovary,the communist manifesto, brave new world,the bell jar, middle english lyrics, tennyson's poety, cheri, gigi, the awakening,sleepless nights, middlemarch, flatland, odd phylosophy book, the great gatsby,howl [ginsberg is the shit], pygmalion and galatea, metamorphosis-ovid, virgil,a farewell to arms, fitzgerald, collete, the claudine novels, the mill on the floss, the painted veil, la petite prince .....

the woman in white,

Location:<3 the gay pride parade <3
Mood: blank
Music:rock & roll - the sounds

squash & dips

Jun. 1st, 2008 at 12:04 AM

***SQUASH-CREOLE PATTYPAN SQUASH(Serves 4)8-10 baby pattypan squash (about 5-inch diameter)1-1/2 cups water 1 large white onion, chopped1 small bay leaf1 cup crushed cooked tomatoes1/4 cup freshly-chopped parsleyLarge dash of Tabasco Sauce Salt and pepper to taste2 cups pre-cooked brown rice1/4 cup freshly chopped parsleyCut squash into small wedges (size of orange segments) andsimmer in a deep pot with water to cover (about 1-1/2 cups),onion, and bay leaf. When done to desired softness, drainsquash, reserving liquid, and discarding bay leaf. Mash mixture with a fork and pour into a serving dish. Add tomatoes,parsley, seasonings, more liquid if needed, and finally therice. Stir well, re-heat, and serve on dish garnished withparsley. This dish is great with a steamed green vegetable.Total Calories Per Serving: 65 Fat: 4 grams

TWO SQUASH BAKE (Serves 4)1 cup chopped yellow onion1 clove garlic, minced1 teaspoon oil3 cups shredded raw zucchini and yellow squash of choice 1 cup shredded raw carrots1 cup shredded raw red potatoes, unpeeled Pinch of crushed dried oregano Salt to taste 1/2 cup toasted wheat germPreheat oven to 400 degrees. Saute onion and garlic in oiluntil brown. Meanwhile shred squash, carrots, andpotatoes into large bowl. Mix well, adding seasonings. Oil a 2-quart (deep not wide) baking dish with cover. Pack halfof the shredded raw vegetables into the dish. Press down with a wooden spoon and top with half the onions and half the wheatgerm. Repeat this layer. Bake covered at 400 degrees for at least 30 minutes and uncovered for an additional 10 minutes. (Add a bit of hot water if too dry) Total Calories Per Serving: 151 Fat: 3 grams

**DIP__GOLDEN SQUASH DIP(Serves 8-Calories Per Serving: 153 Fat: 1 gram)1 pound any yellow summer squash, 1 medium eggplant, 2 Tablespoons tahini (sesame butter), 2 Tablespoons sesame seeds, 1 large minced garlic clove, Juice of 1 lime or lemon, Salt to taste, 1 teaspoon olive oil, 1/4 cup freshly chopped parsley. Scrub squash and cut into olive-size cubes. Steam squash, drain, cool, and lightly mash to a coarse consistency. Pour into a serving dish.Meanwhile, pierce eggplant skin in at least twenty places with a fork. Broil eggplant in a fire-proof pan set about six inches from flame. Turn eggplant until uniformly browned. (This takes at least 30 minutes.) Cool eggplant, slit lengthwise, and spoon out interior pulp into bowl containing mashed squash. Combine well and slowly add tahini, sesame seeds, garlic, lemon or lime juice, and salt. Chill dip. Drizzle cooled dip with oil and garnish with parsley before serving.This dip keeps well if refrigerated.
:( EGGPLANT DIP- (4 servings of 72 calories per serving, 3.9 g fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 g protein)-1 1/2 large eggplants, halved Olive oil cooking spray, 1 tbsp olive oil, 1 spring onion, coarsely chopped, 1 clove minced garlic, 1 1/2 coarsely chopped heirloom tomatoes, 1/2 tsp hot paprika, 1 tbsp plus 1/2 tsp plain lowfat yogurt Coarsely ground black pepper 1 tbsp plus 1/2 tsp thinly sliced basil-Heat oven to 350°. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; puree in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil.Serve with raw vegetables. :(needs 2 b veggied) :

Mood: anxious

SWEETS

Jun. 1st, 2008 at 12:01 AM

~the bride(uma)'s DRIED FRUIT NOUGATS 4kill bill-36 nougats(50 cal, fat<1g)1 1/4 cups dried figs 2 1/2 cups dried fruit (apples, apricots, pears, prunes) 2 tbsp orange juice 1/2 cup cocoa powder--Combine all dried fruits in a food processor until almost pastelike. Mix in honey, juice, and cocoa. Cover. Refrigerate until chilled. Roll into 36 1 1/4-inch balls.

~ Squash Custard(6 servings of 114 cal).__Vegetable cooking spray, 1 Tablespoon maple syrup, 1 Tablespoon Sucanat or brown sugar, 1 medium Delicata Squash (baked until soft) to equal 1-1/2 cups, 3-5 Tablespoons maple syrup, 1 teaspoon vanilla, 1/2 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon, 15 ounces silken lite tofu (1-1/2 boxes- the kind in aseptic cartons), 3 Tablespoons apple juice concentrate, 1/4 cup vanilla rice drink, 1 teaspoon agar agar powder.__ Spray 6 ramekins or custard cups with vegetable cooking spray. Mix 1 tablespoon maple syrup with Sucanat. Spoon 1/6 of this mixture into each ramekin. Preheat oven to 350 degrees. Put 1/2 inch water into a large baking pan and set ramekins in this. Scoop out squash to equal about 1-1/2 cups. Put into food processor. Blend with 3-5 tablespoons maple syrup, vanilla, nutmeg, cinnamon, and tofu until smooth.In a small saucepan, combine apple juice concentrate, rice drink, and agar agar over medium heat. Bring to a simmer, stirring often, and simmer for 2 to 3 minutes. Combine hot agar mixture with tofu mixture and process well. Spoon 1/6th of the mixture into each ramekin, smoothing the top with a spoon. Bake 40 to 50 minutes until custard is set. Let cool slightly before serving. If you'd like, garnish with fruit such as kiwi or raspberries.

~BANANA BISCUITS (Makes 35)These delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven.- 3 small ripe bananas, peeled and mashed,1 cup lite soymilk or other milk alternative, 2 Tablespoons oil, 41/4 cups unbleached white flour, 1 Tablespoon baking powder-Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well. Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm. Total calories per biscuit: 72 Fat: 1 gram

: ( PUMPKIN PIE-8 servings(cal 150,fat5g(2.5 sat),2.5g protein,23g carb) Crust:1 1/2 cups graham cracker crumbs 2 tbsp apple juice 2 tbsp butter, melted.Filling:2 cups canned pumpkin 1 egg yolk 2 large egg whites 1/3 cup orange juice 1/3 cup honey 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp allspice-Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, : (still need 2 veggie it) :

~POACHED PEARS (Makes 8 pear halves) This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching. the cranberry juice turns the pears a pale pink color. These pears are pretty garnished with some fresh mint sprigs. This recipe is best made at least 30 minutes in advance to give the pears time to cool.
4 pears, preferably Bosc , 2 teaspoons fresh lemon juice , 1 cup cranapple juice, Halve&core pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they'll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight. Calories Per Half Pear: 62; Fat: less than 1 gram

~BLACK BEAN CAKES (8 servings)Ingredients: 2 cups dried black beans, picked over and rinsed, soaked overnight and drained 4 cups water 8 cloves garlic, chopped 1/2 cup fresh cilantro, chopped 1/2 teaspoon salt 2 tablespoons olive oil.In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well. In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately. Serving size: 1 cake=Calories150, Cholesterol 0 mg, Protein 8 g, Sodium 140 mg, Carbohydrate 21 g, Fiber 4 g, Total fat 4 g, Potassium 399 mg, Saturated fat 1 g, Calcium 35 mg, Monounsaturated fat 2.5 g

~SKILLET GARDENER'S PIE- (6 servings. Per serving: 272 Calories (kcal); 1g Total Fat; (3% calories from fat); 13g Protein; 56g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 11g Fiber)Ingredients-2 pounds Yukon gold or red potatoes, 1/2 cup soy milk, salt and pepper to taste, 1 large diced onion,2 cloves minced garlic, 2 large diced carrots, 2 ribs diced, leaves minced and reserved celery, 8 ounces diced mushrooms, 2 cups fat-free vegetable broth, 16 ounces cooked kidney beans, 2 cups green beans cut in 1" pieces, 1 1/2 teaspoons thyme, 2 teaspoons minced fresh rosemary, 1/4 teaspoon sage, 2 packed cups baby spinach leaves, 1 tablespoon cornstarch, 2 tablespoons water, extra rosemary for garnish. _ Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place. While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.Add the water, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Mood: angry

SALADS

Jun. 1st, 2008 at 12:01 AM

acidity cuts the bitterness of greens

GRAINS*

May. 31st, 2008 at 11:58 PM

**NOTES=Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than meat Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor***

~BULGUR, CORN, AND GREENS A colorful blend of ingredients, ready in under 25 minutes!(Serves 4-calories per serving: 193 Fat: 1 gram) 1 cup bulgur, 2 cups water, One 10-ounce box frozen corn kernels, 1/2 pound greens (kale or collards) rinsed and torn into bite-size pieces, 1/2 teaspoon cumin, 2 Tablespoons lemon juice. -Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.

~WILD RICE & MUSHROOMS(6 Servings:148 calories,6 g total fat (0 g sat)0 mg cholesterol,18 g carbohydrate,4 g protein,2 g fiber,350 mg sodium).Ingredients:1 cup dried porcini or shiitake mushrooms, 2 1/2 cups water,1 cup wild rice, 1/2 cup freshly squeezed orange juice,1/4 cup dry sherry, 1/2 cup sliced carrots, 2 Tbsp chopped fresh parsley, Salt or natural soy sauce to taste, 1/2 cup finely chopped walnuts or pecans.- Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups. Add the orange juice, sherry, and carrots. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts.

~BULGAR & CHICKPEAS WITH PRESERVED LEMON VINAIGRETTE (8 servings-Calories 163, Protein 6 g, Carbohydrate 24 g, Sodium 273 mg,Total fat 5 g, Fiber 6 g) -1 cup vegetable stock,  1 cup coarse-grind bulgur wheat,  1 1/2 cups cooked chickpeas , 1/2 chopped red onion, 2 tablespoons dry-packed sun-dried tomatoes soaked in water to rehydrate drained and chopped,  2 tablespoons chopped pitted Nicoise olives,  1 tablespoon chopped fresh flat-leaf (Italian) parsley,  1 tablespoon chopped fresh cilantro,  1/2 teaspoon salt,  1/4 teaspoon freshly ground black pepper,  1/4 cup fresh lemon juice , 3 garlic minced cloves, 1 1/2 teaspoons minced preserved lemon or 1 tablespoon grated lemon zest , 1 teaspoon ground cumin , 1/2 teaspoon paprika , 1/2 teaspoon ground coriander,  2 tablespoons extra-virgin olive oil.-_In a small saucepan, bring the vegetable stock to a boil. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes. Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine. In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified. Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
~Salsa Rice--1 Serving.129 calories,0 g total fat (0 g sat),28 g carbohydrate,3 g protein,1 g fiber,142 mg sodium..Ingredients: 1/2 cup cooked rice (basmati or brown) 2 tbsp salsa..Instructions:Just mix the salsa into the rice.

Mood: amused

***SOY POWER

May. 31st, 2008 at 11:56 PM

**EDAMAME
~EDAMAME & SUMMER BEAN SALAD (8 servings of Calories 130, Protein 9 g, Carbohydrate 12 g, Sodium 196 mg, Total fat 5 g, Fiber 4 g)_ 3/4 pound wax beans, 2 cups shelled edamame, 2 green/spring onions, 2 seeded and diced tomatoes,1 tablespoon chopped fresh basil, 1 tablespoon rice vinegar, 1 tablespoon fresh lime juice, 1 teaspoon Dijon mustard, 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper._ Trim the wax beans and cut crosswise into thirds. In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the wax beans and edamame, cover and steam until both are tender-crisp, about 5 minutes. Drain, rinse with cold water and drain again.Trim the green onions, then thinly slice on the diagonal, including the tender green tops. In a large bowl, combine the steamed edamame and wax beans, green onions, tomatoes and basil. Toss to mix evenly.In a small bowl, combine the vinegar, lime juice, honey and mustard. Whisk in the olive oil. Add the dressing to the vegetables and toss to coat. Season with the salt and pepper. Serve chilled or at room temperature.

~SOYBEANS WITH FENNEL THYME & OREGANO (6 servings of 93 Calories, 10g Protein,
7g Carbohydrate, 246mg Sodium, 3g fat, 3g fiber)_1 cup dried soybeans picked over and rinsed soaked overnight and drained,5 cups vegetable stock or broth, 1 small trimmed and chopped fennel bulb,1 yellow chopped onion, 3 cloves minced garlic, 1 peeled and seeded then diced tomato,1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme,1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano,1 teaspoon salt, 1/4 teaspoon freshly ground black pepper._In a large saucepan over high heat, combine the soybeans, stock, fennel, onion and garlic. Bring to a boil. Reduce the heat to low and skim off the foam that rises to the top. Cover partially and simmer until the soybeans are tender but still firm, about 2 hours. Check the liquid level every 30 minutes, adding water as needed to keep the beans fully covered.When the beans are tender, add the tomato, thyme, oregano, salt and pepper and cook until the tomato is softened, about 2 minutes. The soybeans will remain somewhat firm. Serve hot or warm.

**TOFU
~MINI CRUSTLESS TOFU QUICHES(4 servings of 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber)__olive oil spray,  1 teaspoon minced garlic,  1/2 cup bell pepper , 1 cup chopped mushrooms , 1 tablespoon minced fresh chives (or one green onion),  1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed) , black pepper to taste, 1 drained 12.3-ounce package lite firm silken tofu, 1/4 cup plain soymilk,  2 tablespoons nutritional yeast 1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch) , 1 teaspoon tahini (preferred) or cashew butter , 1/4 teaspoon onion powder,  1/4 teaspoon turmeric , 1/2-3/4 teaspoon salt._
Preheat the oven to 375 F. Spray 12 regular-sized muffin cups with non-stick spray.   Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat. Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway. Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.

~SOY BRAISED TOFU (4 Servings of cal289,pro27 g,total fat8 g,sat. fat1 g,carb28 g,fibre10,calcium21%) -2 tbsp (25 mL) cornstarch, 2 tbsp (25 mL) sodium-reduced soy sauce, 2 tbsp (25 mL) black bean garlic sauce,2 tbsp (25 mL) oyster or hoisin sauce, 1/4 tsp (1 mL) hot pepper sauce, 1 tbsp (15 mL) vegetable oil, 2 carrots, diced, 6 green onions (green and white parts separated), sliced, 3 cloves garlic, minced,1 tbsp (5 mL) minced ginger root, 1/8 tsp (0.5 mL) each ground cloves and pepper,1 pkg (12 oz/340 g) precooked ground soy protein mixture,1 pkg (454 g) medium-firm tofu, drained and cut into 3/4-inch (2 cm) cubes,1 can (10 oz/300 g) sliced mushrooms, 3/4 cup (175 mL) frozen peas or cut green beans _In small bowl, whisk cornstarch, soy sauce, black bean sauce, oyster sauce and hot pepper sauce; set aside.In wok, heat oil over medium-high heat; stir-fry carrots, white parts of onions, garlic, ginger, cloves and pepper until vegetables are tender, about 6 minutes. Add soy protein; heat through, about 1 minute. Stir in cornstarch mixture and 1-3/4 cups (425 mL) water; bring to boil. Add tofu and mushrooms; cover and cook over low heat until thickened, about 10 minutes. Stir in peas and green parts of onions; cook for 1 minute.

~SALSA-BASIC RED OR GREEN SALSA (6 servings of 114 cal) 1 Tablespoon chopped roasted hot oriental peppers, 1 cup fresh or frozen green or red mild to medium chile peppers, 1 cup seeded & finely chopped tomatoes, 1 cup peeled and finely chopped white onion, 2 peeled and finely chopped cloves fresh garlic, 2-3 teaspoons vinegarSalt and pepper to tasteMix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.Total calories per serving: 30 Fat: less than 1 gram Squash Custard(Serves 6)The addition of tofu and squash make this a hearty and nutritious snack.Vegetable cooking spray1 Tablespoon maple syrup1 Tablespoon Sucanat or brown sugar1 medium Delicata Squash, baked until soft, to equal 1-1/2 cups3-5 Tablespoons maple syrup1 teaspoon vanilla 1/2 teaspoon freshly ground nutmeg1 teaspoon cinnamon15 ounces silken lite tofu (1-1/2 boxes) *3 Tablespoons apple juice concentrate1/4 cup vanilla rice drink1 teaspoon agar agar powderSpray 6 ramekins or custard cups with vegetable cooking spray.Mix 1 tablespoon maple syrup with Sucanat. Spoon 1/6th of this mixture into each ramekin.Preheat oven to 350 degrees. Put 1/2 inch water into a large baking pan and set ramekins in this.Scoop out squash to equal about 1-1/2 cups. Put into food processor. Blend with 3-5 tablespoons maple syrup, vanilla, nutmeg, cinnamon, and tofu until smooth.In a small saucepan, combine apple juice concentrate, rice drink, and agar agar over medium heat. Bring to a simmer, stirring often, and simmer for 2 to 3 minutes.Combine hot agar mixture with tofu mixture and process well.Spoon 1/6th of the mixture into each ramekin, smoothing the top with a spoon.Bake 40 to 50 minutes until custard is set. Let cool slightly before serving.If you'd like, garnish with fruit such as kiwi or raspberries. * This type of tofu is found in aseptic cartons and does not need to be refrigerated before it is opened.

**MISO {Miso, a Japanese flavoring, is made by fermenting cooked soybeans. White and yellow misos are mild; dark varieties have more complex flavors}

~MISO SOUP WITH WATERCRESS & SHIITAKES (6 servings of Calories 98, Protein 8 g, Carbohydrate 7 g, Sodium 495 mg, fat 4 g, Fiber 1 g)_ 1 tablespoon olive oil, 1 finely chopped yellow onion, 3 peeled seeded & diced plum (Roma) tomatoes, 1 tablespoon peeled and finely chopped fresh ginger, 3 cloves minced garlic, 4 cups vegetable stock or broth, 2 tablespoons white miso, 1/4 pound firm tofu drained and cut into 1/4-inch cubes, 3 ounces stemmed brushed clean and caps thinly sliced fresh shiitake mushrooms, 1 cup watercress leaves, 1 thinly sliced green\spring onion including tender green top_ In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and translucent, about 4 minutes. Add the tomatoes, ginger and garlic and saute until the tomatoes are softened, about 5 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer. Whisk in the miso until dissolved. Add the tofu, mushrooms and watercress and simmer until the tofu is heated through and the mushrooms and watercress are softened, about 1 minute.Ladle into warmed individual bowls and garnish with the green onion. Serve immediately.

~MISO SOUP W/ SWEET POTATO DUMPLINGS-(4 servings of 286 calories per serving, 6 g fat, 47.8 g carbs, 8.3 g fiber, 11.5 g protein)--1 lb sweet potatoes, 1 tbsp canola oil, 2 chopped cloves garlic, 1 chopped shallot, 1/8 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 4 cups sliced bok choy, 1 cup bean sprouts, 1 cup shelled edamame, 12 wonton wrappers, 3 tbsp white, 2 thinly sliced scallions.-Heat oven to 375˚. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

Mood: aggravated

BEANS + LEGUMES +LENTILS + PULSES

May. 31st, 2008 at 11:44 PM

Properties= Generally, 1 cup of cooked beans provides 9 to 13 grams of fiber. The soluble fiber can help lower blood cholesterol. Beans are also excellent sources of protein, complex carbohydrates, folate and iron. (esp. cannolini 4 iron) Preparing legumes=> Beans and other large, dried legumes, such as chickpeas and black-eyed peas, require soaking in room temperature water, a step that rehydrates them for more even cooking. Soak the legumes in water for about six to eight hours or soak them overnight. Another way to rehydrate beans is to place them in water and bring to a boil for two minutes. Then cover and let the beans soak for an hour. Once rehydrated, the beans are ready to cook. "Quick-cooking" legumes have already been presoaked and redried and don't need extra soaking. Canned legumes make quick additions to dishes that don't require long simmering. Rinse prepared and canned legumes well to remove any sodium added during processing. Discard the soaking water before cooking. Some of the gas-producing food particles get absorbed in the water.Change the water several times during soaking and cooking. Simmer beans slowly until they are tender.
Brown lentils cook in less time and are more likely to break apart, so watch them closely.

recipes

~CHICKPEA SIMMER (4 servings:cal 265, pro 10 g, fat9 g, carb 41 g, fiber 9g, calcium17%) __
2 tbsp extra-virgin olive oil, 1 chopped onion, 3 minced cloves garlic, 1 tsp dried oregano, 1/4 tsp each hot pepper flakes and salt, 2 tbsp tomato paste, 1 can (28 oz) diced tomatoes, 2.375 cup cooked chickpeas, 1 tsp paprika, 6 cups trimmed spinach.__In large saucepan, heat 1 tbsp of the oil over medium-high heat; sauté onion, garlic, oregano, hot pepper flakes and salt until onion is softened, about 4 minutes. Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes. Meanwhile, in skillet, heat remaining oil over medium-high heat; sauté spinach until wilted, about 3 minutes. Stir into chickpea mixture

~STEWED FLAGEOLETS IN LEMON BROTH (6 servings of 130 cal, 8g pro, 1g fat, 6g fiber, 24g carb, 198mg sodium) _1 cup dried flageolet beans (picked over and rinsed, soaked overnight, and drained)  4 cups vegetable stock or broth , 1 small finely diced yellow onion, 1 minced clove garlic,  1 teaspoon chopped fresh oregano , 1 1/2 teaspoons minced preserved lemon or 1 tablespoon grated lemon zest , 1/2 teaspoon salt , 1/4 teaspoon freshly ground black pepper , 1 tablespoon chopped fresh flat-leaf (Italian) parsley.__ In a large saucepan over high heat, combine the beans, stock, onion, garlic and oregano. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender but still firm, about 2 hours. Check the beans every 30 minutes, adding water as needed to keep them fully covered. When the beans are tender, stir in the preserved lemon, salt and pepper. Transfer to a serving dish and garnish with the chopped parsley.

~SPICY RED LENTILS (6 servings of 172 Cal, 10g Protein, 24 g carb, 5 g fat, 6 g fiber)__1 1/4 cups dried(picked over, rinsed and drained ) red lentils, 3 cups water,  1 bay leaf , 1/2 teaspoon salt,  2 tablespoons olive oil , 1/2 seeded and finely chopped serrano chili, 2 minced cloves garlic,  2 teaspoons ground cumin , 1/2 teaspoon ground coriander,  1/4 teaspoon ground cinnamon , 3 tablespoons chopped fresh flat-leaf (Italian) parsley,  3 tablespoons chopped cilantro, 1 1/2 tablespoons chopped fresh mint , 1/2 teaspoon freshly ground black pepper,  2 tablespoons red wine vinegar__In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside. In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, ground coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat. In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.

~LIMA BEANS RAGOUT WITH TOMATOES & THYME (6 servings of Calories 160, Protein 6 g, Carbohydrate 23 g, Sodium 261 mg, fat 5 g, Fiber 6 g) _4 pounds shelled fresh or 2 packages frozen lima beans(Fresh fava (broad) beans are a good substitute), 2 tablespoons olive oil , 1 peeled seeded & diced  tomato,  1/2 chopped yellow onion,  3 minced cloves garlic, 1 bay leaf,  1 1/2 teaspoons chopped fresh thyme,  1/4 teaspoon salt,  1 cup vegetable stock or broth , 2 tablespoons chopped fresh flat-leaf (Italian) parsley__Bring a large saucepan 3/4 full of water to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt and saute until the vegetables soften, about 5 minutes. Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.

~LENTILS WITH WILD RICE & CRISPY ONIONS (10 servings of Calories 188, Protein 9 g, Carbohydrate 29 g, Sodium 223 mg, fat 4 g, Fiber 8 g) __For the tomato sauce : 2 teaspoons olive oil,  1/2 finely chopped yellow onion,  3 cloves minced garlic, 1 1/2 cups tomato sauce,  3 tablespoons white vinegar,  1/2 teaspoon red pepper flakes , 1/4 teaspoon salt, 1 3/4 cups water,  2/3 cup wild rice,  3/4 teaspoon salt,  2 tablespoons olive oil,  1/2 finely chopped yellow onion & 1 thinly sliced onion,  3 minced cloves garlic,  3/4 teaspoon ground cumin , 1/2 teaspoon ground cinnamon,  2 cups vegetable stock or broth,  1 cup (picked over rinsed and drained) brown or French green lentils, Fresh cilantro (fresh coriander) or flat-leaf (Italian) parsley leaves for garnish.__To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside. In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes. While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes. To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.
note: This traditional Middle Eastern side dish known as koshari combines spiced lentils with wild rice and a crown of crispy onion rings. As in an Egyptian version, tomato sauce adds complexity

~FAVA BEANS WITH GARLIC (4 servings of Calories 130, Protein 7 g, Carbohydrate 18 g, fat 4 g, Fiber 5 g)
_ 2 pounds shelled fava (broad) beans (about 2 cups),  1/2 teaspoon salt,  1 tablespoon olive oil,  1/4 cup minced yellow onion,  1 clove minced garlic,  1/2 cup vegetable stock,  1/4 teaspoon freshly ground black pepper , 1 teaspoon chopped fresh flat-leaf (Italian) parsley__Once removed from the pods, fava beans are blanched to remove their thin but tough outer skins->Bring a large saucepan 3/4 full of water to a boil. Add the fava beans and 1/4 teaspoon of the salt and cook for 2 minutes. Drain and rinse immediately with cold water to stop the cooking. To remove the skins, pinch each bean on the side opposite where it was attached to the pod; the bean should slip easily from the skin. Remove and discard the outer skins. Set the beans aside. In a large saucepan with a tightfitting lid, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the fava beans and stock and bring to a boil. Reduce the heat to low, cover and simmer, shaking the pan gently from time to time, until the beans are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt and the pepper. Sprinkle with the parsley and serve immediately.

~ CREOLE STYLE BLACK EYED PEAS (8 servings of Calories 173, Protein 11 g, Carbohydrate 31 g, Fiber 5 g, fat 1 g, Potassium 665 mg, Calcium 66 mg)__3 cups water , 2 cups dried black-eyed peas , 1 teaspoon low-sodium bouillon granules,  2 cups canned unsalted crushed tomatoes, 1 large finely chopped onion, 2 stalks finely chopped celery,  3 teaspoons minced garlic,  1/2 teaspoon dry mustard,  1/4 teaspoon ground ginger,  1/4 teaspoon cayenne pepper,  1 bay leaf , 1/2 cup chopped parsley.__In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour. Drain the water, leaving the peas in the saucepan. Add the remaining 1 cup of water, bouillon granules, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately.

~CANNELLINI BEANS WITH WILTED GREENS (8 servings of Calories 143, Protein 8 g, Carbohydrate 23 g, fat 3 g, Fiber 6 g)__1 1/4 cups dried (picked over & rinsed, soaked overnight & drained) cannellini beans,  3 cups water , 1 bay leaf , 1 tablespoon chopped fresh oregano , 4 (1 left whole and 3 minced ) cloves garlic,  1 tablespoon extra-virgin olive oil , 1/2 chopped yellow onion, 2 seeded and diced tomatoes, 1 head (about 1/2 lb) stemmed and leaves coarsely chopped  escarole, 1/2 teaspoon salt,  1/4 teaspoon freshly ground black pepper.__In a large saucepan over high heat, combine the beans, water, bay leaf, oregano and whole garlic clove. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain and discard the bay leaf and garlic. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the tomatoes, minced garlic. Saute until the tomatoes are softened, about 4 minutes. Stir in the escarole and cooked beans and cook until the greens are wilted and the beans are heated through, about 3 minutes. Season with the salt and pepper, Serve immediately.

~MIXED BEAN SALAD (8 servings, 1 serving =3/4 cup: Calories 130, fat 0g, Protein 7 g, Carbohydrate 25 g, Fiber 7 g, Potassium 397 mg, Calcium 65 mg).__1 can (15 ounces) rinsed & drained unsalted green beans,  1 can rinsed & drained (15 ounces) unsalted wax beans,  1 can rinsed & drained (15 ounces) unsalted kidney beans, 1 can rinsed & drained (15 ounces) unsalted garbanzo beans,  1/4 cup chopped white onion , 1/4 cup orange juice,  1/2 cup cider vinegar .__In a large bowl, combine the beans and onions. Stir gently to mix evenly. In a separate bowl, whisk together the orange juice and vinegar. Pour the orange juice mixture over the bean mixture. Stir to coat evenly. Let stand 30 minutes before serving.

~WHITE BEAN SALAD (3 servings of:240 calories,4 g total far, 39 g carbohydrate, 15 g protein, 10 g fiber, 100 mg sodium)Ingredients:1 can white beans, like cannelini, 1 tbsp red pepper, chopped fine, 1 tbsp fresh parsley, chopped fine, 1/4 cup tomato, diced, 1 tbsp red onion, chopped fine, 1 tsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp herb and spice blend. Instructions:Drain the canned beans and rinse well in a strainer. Make sure you've drained all the rinse water. Combine the remaining ingredients in a bowl, whisking the oil and vinegar together first. Add the beans. Experiment with different types of canned beans and different chopped vegetables to add.

~FRENCH GREEN LENTIL SALAD (6 servings of Cal 167, Pro 8 g, Carb 23 g, fat 5 g, Fiber 6 g).__1 tablespoon olive oil,  1/2 finely chopped yellow onion, 4-inch piece finely chopped celery stalk, 4-inch piece peeled and finely chopped carrot,  3 minced cloves garlic,  1 teaspoon mustard seed,  1 teaspoon fennel seed , 2 cups vegetable stock,  1/2 cup water,  1 cup (picked over, rinsed, then drained) French green lentils,  1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme , 1 bay leaf,  1 tablespoon sherry vinegar or red wine vinegar , 1 tablespoon Dijon mustard,  1 tablespoon extra-virgin olive oil , 2 tablespoons fresh flat-leaf (Italian) parsley cut into strips,  1/2 teaspoon salt,  1/4 teaspoon freshly ground black pepper.__In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute. Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf. In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the extra-virgin olive oil. Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve warm.

~YELLOW LENTILS WITH SPINACH & GINGER (4 servings Calories 239, Protein 14 g, Carbohydrate 36 g, fat
5 g, Fiber 9 g)__1 teaspoon white or black sesame seeds , 1 tablespoon olive oil , 1 minced shallot,  1 teaspoon ground ginger,  1/2 teaspoon curry powder , 1/2 teaspoon ground turmeric , 1 cup (picked over, rinsed and drained) yellow lentils,  1 1/2 cups vegetable stock,  1/2 cup light coconut milk , 2 cups stemmed & chopped baby spinach leaves or 1 cup frozen chopped spinach, 1/2 teaspoon salt , 1 tablespoon chopped cilantro.__Toast only the white sesame seeds before using. Place the sesame seeds in a small, dry saute or frying pan over medium heat. Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside. In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmeric and cook, stirring, until the spices are fragrant, about 1 minute. Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed. Stir in the spinach, cover and simmer for about 3 minutes longer. The lentils should still hold their shape. Uncover and stir in the salt. Serve hot, garnished with the cilantro and toasted white or untoasted black sesame seeds.
~BLACK BEAN SOUP (8 servings of :103 calories,3 g total fat (0 g sat),19 g carbohydrate, 3 g protein, 4 g fiber, 220 mg sodium)Ingredients:1 pound black beans
1/3 bay leaf .1 large onion, sliced .Salt to taste .A few cloves of chopped garlic .1 tsp dry mustard powder .1 cup dry sherry (not cooking sherry) Instructions: Pick over beans to remove any dirt, stones or foreign objects. Wash well, then soak for 8 hours in ample cold water. Place beans and soaking liquid in a large saucepan with 1/3 bay leaf and bring to a boil over high heat. Skim off foam, lower heat, and simmer, partially covered, till beans are just tender, about 1 hour. Add onion and continue to cook until onion melts into liquid, about 1 more hour. Add salt to taste and garlic. Continue to cook, adding a little boiling water if necessary, until beans are very soft and start to melt into liquid, about 1-2 hours more. Remove bay leaf and turn off heat. Ladle beans in batches into blender or food processor and puree or use an immersion blender and puree soup directly in the saucepan. Add dry mustard powder and dry sherry. Correct seasoning. Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.

Location:nectar land
Mood: bored
Music:would go out 2gight but i haven't got a stitch 2 wear--??

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