Laoki Dal-Split peas cooked with Asian Squash:

2 tablespoons cooking oil
1 teaspoon whole cumin
1 medium onion, chopped
1 medium Asian squash, peeled and chopped in 1 inch cubes
2 cups dried split peas
½ teaspoon turmeric powder
½ teaspoon chili powder
1 teaspoon salt
2 cups warm water
1 tablespoon cooking oil
1 small onion, thinly sliced

Heat 2 tablespoons cooking oil in an open saucepan. Add whole cumin seeds, when they start to sizzle then add the chopped onions. When onions turn golden brown, add the squash pieces and fry them around for a couple of minutes. Wash the split peas and add to the squash, add all the ground spices and stir the mixture for about five minutes on low heat. Add warm water and allow it to cook for about 30 minutes or until the split peas and the squash are tender but not mushy. Heat oil in a frying pan, add onions and fry until golden brown. Add the fried onions to the dish and serve warm with rice.

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Preheat oven to 350* F

Crust:
For easy convenience, use 1 package or 2 store bought unbaked ready crusts, one for the top and one for the bottom layer. Fit into a pan sprayed 9 inch pie pan, reserving the top crust to fit over the filling.
or
Mix together:
2 cups flour
1 teaspoon salt ( optional)
1/4 cup water
3/4 cup plus of shortening

Thoroughly ingredients mix together, form into 2 equal sized balls, rolling one ball out to approximately 11 inches in diameter.
Spray a 9 inch pie pan and fit the dough into the pan, allowing a little to fall over the edges. Put this aside and wrap the other ball in cloth or cellophane until ready to use.
Pie Filling:
5 cups fresh blueberries or 2 packages of frozen blueberries
2/3 cups sugar or sugar substitute
2 1/2 tablespoons tapioca
1/2 teaspoon cinnamon
1 tablespoon lemon juice
3 tablespoons butter, sliced
1 tablespoon milk (optional)
about 1 teaspoon of extra sugar for top of crust, (optional)

1. Toss together the berries, sugar, lemon juice, tapioca, and cinnamon. Pour into pie shell/crust.
2. Dot with slices of butter and and gently cover with remaining crust.
3. Fold upper crust edge under lower crust edge and flute the edges.
4. Poke a few holes into top crust with a fork and with a pastry brush brush milk all over the top. Sprinkle with excess sugar, (optional).
5. Bake for 45-55 minutes or until juices begin to bubble.

****** Top crust can also be placed on as a lattice topping, whereby strips of crust are placed on top of fruit in a weaved-basket type design.

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:: The Potato Fries with Star Anise and homemade ketchup
:: Shrimp Lollipops with Wasabi Yogurt
:: Pineapple Chicken Stirfry with Steamed Organic Wild Rice

…their Ice Tea was even top knotch.

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* the chef is always right.
* three different ways to chop garlic. All of them are “the” right way – depending on who the chef is.
* the best knife you can have is a sharp one.
* you can do a lot with 10 bucks. And a pantry.
* organization (mise en place) saves SO much time. Martha’s really on to something!
* with the right know-how, foods that seem ordinary and boring can really be spectacular.
* you can never have enough kitchen towels around.
* it’s just as fun cooking with friends as it is eating with friends. (Maybe more fun.)
* who you share a meal with is just as important as cooking the meal.

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Ingredients:
1 quart 1% organic low-fat milk
1/2 cup short-grain brown rice
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon cardamon
2 teaspoons cornstarch
2 eggs (look for omega-3 enriched eggs such as Egglands Best)
1 1/2 cups dried cranberries
1/2 cup plus 1 tablespoon bourbon
3 1/4 cup apple cider
3 tablespoons arrowroot
1 1/2 teaspoons lemon juice

Method:
1. Combine 3 1/2 cups of the milk with the rice, sugar, cinnamon and cardamon in a medium-sized, heavy-bottomed saucepot. Cover and simmer until the rice is tender, about 25 minutes.
2. In a separate bowl, combine the remaining milk with the cornstarch and eggs. Remove the saucepot from the heat and add about 2 cups of the hot liquid to the cornstarch mixture; whisking constantly. Add the warmed cornstarch mixture to the remaining milk mixture in the saucepot. Return the saucepot to the heat and while stirring constantly, bring the pudding to a boil and cook for 1 minute. Remove the saucepot from the heat and set aside to cool.
3. In a clean small saucepan, combine the dried cranberries, 6 tablespoons of the bourbon and 1 1/2 cups of the cider and bring to a simmer. Remove the saucepan from the heat and let sit for 10-15 minutes. Drain the cranberries, reserving the liquid.
4. Mix the arrowroot with the remaining bourbon to form a slurry. Add the slurry, lemon juice and cranberries to the cider. Simmer until the sauce thicknens, about 1 minute.
5. To serve, portion the rice pudding into dessert dishes and ladle the cider sauce on top.

Chef’s Notes:
This recipe proves comfort food can also be healthy food. Adults and children will love this creamy sweet treat. Cranberry Rice Pudding with Cider Sauce is perfect for the holidays.

Healthy Benefits:
The bulk of this recipe is made from whole grain brown rice, an excellent source of soluble fiber. Brown rice is also rich in niacin and is a good source of thiamin and magnesium. This treat also contains calcium from the milk and antioxidants from the cranberries.

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Ingredients:
¼ cups high-oleic canola oil (such as Spectrum Naturals brand)
2 tablespoons distilled white vinegar
1 tablespoon brown sugar
¼ teaspoon salt
1 chipotle pepper (look for canned chipotle peppers in adobo sauce in the ethnic section of your supermarket)
1 teaspoon Dijon mustard
1 teaspoon minced garlic
¼ cup orange juice concentrate
1 ½ pounds skinless salmon fillets

Method:
1. Preheat oven to 400 degrees.
2. In a food processor or blender combine the high-oleic canola oil, brown sugar, salt, 1 chipotle pepper, Dijon mustard, garlic, and orange juice concentrate; puree until well blended.
3. Season both sides of the salmon with salt and brush both sides of the fish with a generous amount of the glaze and place in a glass casserole dish. Bake salmon for about 15 minutes, or until fish is opaque

Chef’s Notes
The chipotle glaze adds a spicy Mexican inspired kick to the salmon. Keep in mind it is important to use a high-oleic (high monounsaturated) canola oil for recipes requiring heat; our favorite brand is Spectrum Naturals “Super Canola Oil�? which can be found in natural foods stores or online at www.spectrumorganic.com.

Healthy Benefits
This heart-healthy fish dish is loaded with anti-inflammatory omega-3 fats and protein. It also contains antioxidants vitamin A and carotenoids, B vitamins, and vitamin D (important for the absorption of calcium.)

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Serves 2
4 slices of fresh pumpernickel
1 large alligator pear/avocado sliced into 8 slices
8 ounces of triple creme Brie Cheese, rind gently removed
4 thin slices of tomato, (optional)
2 handfuls of spicy sprouts, (optional)

1. Spread the Brie Cheese evenly over 2 slices of the bread
2. Layer Cheese with the Alligator pear slices, 4 slices per, then the tomato if using , then the sprouts.
3. Top with additional bread slices and press together gently.
4. ENJOY!

Variations:
A. Melt the cheese prior to adding the remaining ingredients. To do so, place in a toaster oven on top brown only, or briefly under the broiler.
B. Substitute tomato with cucumber slices and add a thin slice of red onion.
C. Add 1/4 pound of sliced turkey, salami or roast beef.

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