Text 3744, 108 rader
Skriven 2013-08-19 05:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: vigilance 24
====================
 ML> Fun - I hope Steve likes eggplant as well as we do.
 RH> He likes it better now than he did some years ago. We were given one
 RH> years ago that was so good we bought one at a grocery store. The
 RH> boughten one was bitter so for years Steve didn't want anything to do
 RH> with eggplant.

Got to be careful about the storebought ones. And perhaps
taste before using - certainly assess by interior color and
texture. And, as I've mentioned, the salt and squeeze technique,
optional for a good eggplant, immeasurably helps the less good
ones.

 Then when we were in AZ, I bought one to make eggplant
 RH> parm. He liked it; I've bought a lot of eggplant since. During the
 RH> summer, I get it at the farmer's market and we eat a good amount of
 RH> it. I don't buy it as much in winter, preferring seasonal veggies as
 RH> much as possible.
 
Yeah, but eggplant parm is so good in winter.

 ML> Got to keep alert - coatings on the protein, sugar and
 ML> cornstarch in the sauce.
 RH> I know, and not all fast food places have complete nutritional
 RH> information posted. That makes it harder to figure carb counts

Eternal vigilance, what can I say.

 ML> CORIANDER AND CUMIN BROILED EGGPLANT
 RH> I'd have to leave the cilantro out for Steve's sake but otherwise it
 RH> looks good.

Yeah, I sometimes forget what people dislike or can't have;
but the recipes are in no way a suggestion that you make
them, anyhow - they're just "topical," and you can use,
save, or discard at your option.

 -=> Ruth Haffly said to Dave Drum <=-

 DD> What, exactly, do you think dirt is?
...
 RH> I know what dirt is. There's dirt (soil)  that very rich in nutrients,
 RH> etc that's good for growing in. Then there's the dry, dusty, nutrient
 RH> poor dirt which is what we've got in our back yard.

Might have said "topsoil," and this encounter would
never have happened.
 
 DD> Doesn't have to be of humus or loam quality for mint.

I just had to do this ...

---------- Recipe via Meal-Master (tm) v8.01

      Title: Humus Tahini Dip
 Categories: Appetizers, Vegetarian, Mideast, hummus
      Yield: 4 servings

    3/4 c  Chickpeas; soaked overnight         2    Lemons, juiced
           -and drained                        1 tb Corn oil (or as needed)
      2    Garlic cloves; minced               1 tb Olive oil
      1 ts Salt                              1/4 ts Paprika
    1/4 ts Pepper                              1 tb Fresh parsley; chopped
      6 tb Tahini (sesame paste)

  In a medium saucepan place the soaked chickpeas and cover them with water.
  Bring the water to a boil over high heat and vigorously cook the chickpeas
  for 10 minutes.  Reduce the heat to low and simmer the chickpeas for 1«
  hours, or until they are tender (add more water if necessary).

  Drain the water from the chickpeas.  Place them in a food processor
  (reserve 8 chickpeas for the garnish) and purée them until they are very
  smooth.  Add some water if necessary.

  In a medium bowl, place the puréed chickpeas.  Add the garlic, salt,
  pepper, tahini, and lemon juice.  Mix the ingredients together so that they
  are well blended.

  Add the corn oil and mix it in well so that a smooth paste is formed.

  In a small serving bowl, place the humus.  Smooth it down evenly with a
  knife.  Pour the olive oil in the center.  Sprinkle on the paprika and
  parsley.  Garnish the dish with the reserved chickpeas.

  Makes 1 1/4 cups.

  Source: Papa Garo's - Redondo Beach, California "Southern California Beach
  Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by
  Karen Mintzias

-----

 DD> I use the Morton Lite Salt (which is a 50/50 mix) *AND* take two 99mg
 DD> Solaray Potassium amino acid complex capsules - which I buy at Food
 DD> Fantasies (health/natural food and supplements store). Mine is needed
 DD> because I take furosemide (Lasix) as prescribed by my croaker.
... 
 RH> I use an OTC potassium (potassium gluconate I think--bottle is in WF)
 RH> plus try to grab a bit of banana or dried apricots most days.
 
99 mg is just so tiny a supplement. If our health were
measured to the decigram, we'd be in big trouble; but if it
is of concern to you, I suggest fake salt and not much,
maybe, what, 1/10 teaspoon, I can't do the math in my head
any more.

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