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Express Service.
It's a fast, friendly and convenient way to
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11
ELM
ANDSONS
mon
VOLVO
248-624-0400 X496
On Maple Rd., West of Haggerty
.
www.dwyerandsons.com
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First Saturday of Each Month
4 pm - 5 pm • Farmington Hills Studio only
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O P 4'. 9 DAYS WITH
DAVID SWENSON Sd„
Namaste Yoga Farmington Hills
November 9-17, 2002
Only
Nationally
Registered
Yoga School
in Michigan
•yoga Instructor training RYT August 25,2002
•Workshops & Miniseries
•Gift certificates
Namaste Yoga Royal Oak
309 Troy St.
(Downtown Royal Oak)
Ph: 248-399-9642
e-mail: namastevez@aol.com
CLEAN
5
Namaste Yoga Farmington Hills
31154 Haggerty Road
(14 Mile & Haggerty)
Ph: 248-788-8388
Internet: namaste-yoga.net
AREAS FOR
(248) 426-9000
STANI
3/29
2002
94
MR®
TOUGH ON DIRT. GENTLE ON CARPET.®
135
and break up the egg with a fork or
spoon. Add noodles to the egg and
stir well. Add the chicken, vinegar,
soy sauce, sugar and water. Stir until
hot. Add the chicken and scallions,
and cook, stirring, until heated
through. Add chili oil or pepper
sauce, if using, to taste. Serve gar-
nished with peanuts, bean spouts,
lime wedges and cilantro. Makes 4
servings.
GRILLED CILANTRO CHICKEN
BREASTS
An easy recipe for simple chicken
breasts. For variation, make these
into kebabs andg rill.
1 pound boneless and skinless
chicken breasts (about 4 small
breast halves), pounded slightly,
visible fat removed
Marinade:
1 T. vegetable oil
1 T. sesame oil
1 t. minced garlic
1/4 cup rice wine vinegar
2 T. minced cilantro
1 dried kafir lime leaf
1 T. hot red pepper sauce (such as
Tabasco)
1/2 t. salt
1 T. sugar
1 T. sesame seeds
Place chicken in a non-reactive
bowl. Set aside. Combine marinade
ingredients in a small bowl and stir
well. Pour the marinade over the
chicken and turn the breasts to coat
well. Cover with plastic wrap and
chill the marinating chicken for 1
hour up to overnight.
Heat grill to medium-high. Place
the breasts on the grill and cook,
turning two or three times to mark
the breasts with grill lines, about 8
minutes total. Slice the chicken
breasts into thin slices, diagonally
and serve. Makes 2-4 servings.
SEA BASS WITH TURMERIC ,
AND BOK CHOY
An easy and different way to serve
sea bass. With cooked brown rice as
an accompaniment, this dish is pret-
ty healthy as well.
Sea Bass:
1 1/2 pounds sea bass, cut into 4
pieces
1 T. vegetable oil, plus 1/4 cup
vegetable oil
1 T. ground turmeric
1 t. ground white pepper
1 T. minced garlic
1 T. minced shallots
1 T. soy sauce
1 t. sugar
1/2 cup fresh chopped cilantro,
garnish
Bok Choy:
2 T. vegetable oil
1 t. minced garlic
1 cup chopped onions
6 cups diagonally thin sliced bok
choy, white and green parts
salt and pepper to taste
Make bok choy: Heat oil in a wok
or large non-stick skillet and add the
garlic, onions and bok choy. Cook,
stirring constantly until the bok
choy is just cooked through, but still
very al dente. Keep warm while you
make the fish.
Place sea bass on a flat dish. Set
aside. Combine the 1 T. vegetable
oil, turmeric, pepper, garlic, shallots,
soy sauce and sugar in a small bowl.
Stir well to make a paste. Using a
cooking brush, brush the fish pieces
on both sides with the oil-and-spice
mixture.
Heat 1/4-cup vegetable oil in a
large non-stick skillet over high heat.
Add the fish and sear well, turning
once or twice until cooked through
and crispy, about 6-8 minutes.
Serve the fish, garnished with the
chopped cilantro and bok choy on
the side. Makes 4 servings.
TOM YUM
Probably the most popular soup.
2 T. vegetable oil
1 cup chopped onion
1 t. minced garlic
2 stalks lemon grass, lightly
pounded and cut into 1-inch
pieces
fresh green hot chili (thai, serra-
no, habanero), seeded and minced
(use rubber gloves)
1 1/2 cups diced fresh tomatoes
6 cups vegetable or chicken broth
1 cup coconut milk, regular or
lowfat , optional
2 dried lime (kafir) leaves
8 oz. firm or very firm tofu, cut
into 1/2-inch cubes
1 cup chopped scallions, white
and green parts
1/4 cup chopped cilantro
Lemon wedges, garnish
Heat oil in a soup pot over medi-
um-high heat. Add onion, garlic,
lemon grass and chili and saute for 5
minutes. Add tomatoes, broth,
coconut milk, if using, and lime
leaves. Bring to a boil, reduce heat
to medium and cook for 15 minutes.
Remove lemon grass and lime leaves.
Add tofu and cook for 10 minutes
more. Serve in small bowls, gar-
nished scallions with cilantro and
garnished with lemon wedges. Makes
8 12 servings.
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