TRAVEL, WELCOMES HOME Id Mir MAX The Fishman Family From their cruise to the Greek Isles, Turkey and Israel Share your next family vacation aboard a cruise ship. A great family experience. TRAVEL, MAx 248-851-7760 Come in and see what everyone is talking about! center for YOG relaxation and health • Private Instruction • Open Classes — Just Drop •Workshops • Retreats • Teacher Training ood 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. "You can't heal what you can't feel." - Jonny Kest 29121 Northwestern Hwy. at , ,12 Mile • 248-386-YOGA 04 /People a tic/ ation? refe rral for inf°r°1 an d aCCeSS SerliCeS 9/18 1998 °Ider adUltS - 0 E 1 d erLink Cj \F (s) cV) 4 '12 -- *.e') 55 9 '` c # . e."" " Jewish Elde l e 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. ❑