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LIGHTER MENU from page 200
cumin and salt in a medium skillet.
Add enough cold water to not quite
cover the carrots. Bring to a boil.
Boil, uncovered, over medium-high
heat, stirring occasionally, until car-
rots are tender but not mushy and
liquid has nearly evaporated, about
15 minutes. Lower heat and gently
toss the carrots until coated with a
light glaze. Season with lemon juice,
pepper and more salt, if needed. Add
the parsley and serve hot. Serves 4.
NEW AGE MUSHROOM KASHA
(PAREVE/MEAT)
1 T plus 1 t olive oil
1 large leek, halved and thinly
sliced, white and pale green parts
only
1 t dried thyme
1/2 pound white button
mushrooms, thinly sliced
4 ounces fresh shiitake mushrooms,
stems removed, thinly sliced
2 T dry white wine
Salt and pepper
1 egg white
1 cup medium grain kasha
1 carrot, thinly sliced
2 cups chicken broth (can be
pareve)
Heat 1 teaspoon olive oil in a large
heavy skillet, preferably nonstick, over
medium heat. Add the leek and 1/2
teaspoon of the rhyme and cook, stir-
ring until leek is tender but not
brown, about 5 minutes. Transfer to a
side dish. Add the remaining olive oil
to the skillet and heat over medium.
Add both mushrooms and the remain-
ing thyme. Cook, stirring, over medi-
um to medium-high heat, until mush-
rooms are render. and begin to brown,
about 8 minutes. Stir in wine and
cook, stirring, until evaporated. Sea-
son with salt and pepper to taste.
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Transfer to the side dish with the leeks.
Wipe out the skillet. Beat the egg
white in a medium bowl and stir in
the kasha until the grains are evenly
coated. Heat the skillet over medium-
low heat until hot. Add the kasha and
stir until the grains are dry and sepa-
rate. Add the carrot and the broth
and bring to a boil. Cover and cook
over low heat until the broth is
absorbed, about 15 minutes. Add the
leek and mushroom mixture. Cover
and heat through, about 3 minutes.
Spoon into a large shallow bowl, stir
the mushrooms and leeks into the
kasha and serve. Serves 4.
CREAMY GARLIC MASHED
POTATOES WITHOUT CREAM
(PAREVE/DAIRY)
4 baking potatoes, peeled and cut
into chunks
2 garlic cloves
Salt and freshly ground pepper
Freshly ground nutmeg
4 t cold butter or margarine
Place the potatoes and garlic into
water to cover in a saucepan. Bring to
a boil, covered. Add salt, reduce heat
and simmer, covered, until potatoes
are very tender, about 30 minutes.
Drain the potatoes well, reserving
cooking liquid. Pass the mixture
through a food mill or with a large
wooden spoon, press it through a
coarse strainer back into the pan over
low heat. Gradually add 1/2 to 1 cup
reserved liquid, or enough to make a
creamy consistency. Season with salt,
pepper and nutmeg. Serve with a thin
slice of butter or margarine on each
serving. Serves 4.
HONEY BLUEBERRY CAKE
(PAREVE/DAIRY)
2 sticks unsalted butter or
margarine
1/4 cup sugar
1 1/4 cups honey
4 large eggs, slightly beaten
2 T freshly squeezed lemon juice
1 t finely chopped lemon zest
3 cups flour
2 t baking powder
1/2 t ground mace
1/2 t salt
2 cups fresh blueberries
In the bowl of an electric mixer,
combine the butter, sugar and 1 cup
of the honey. Using the paddle
attachment, if possible, beat the mix-
ture on medium-high speed until -
light. Add the beaten eggs, 1 table-
spoon lemon juice and the lemon
zest. Mix until smooth. Reduce to
low speed and add the flour, baking
powder, mace and salt. Stir in the
blueberries. Spread the batter into a
greased and floured 9-inch bundt
pan. Bake in a preheated 350-degree
oven for about 55 minutes or until
cake tests done. Cool cake on a rack
for 15 minutes and then unmold. In
a small saucepan heat the remaining
one-half cup honey and 1 tablespoon
lemon juice until warm. Brush the
glaze over the top and sides of the
cake. Let the cake cool to room tem-
perature. ❑