(Optional salting step). Place eggplant in large bowl and add water to cover. Add 1 tsp salt. Mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
Combine the sauce ingredients in a small bowl. Mix well.
Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with thin layer of cornstarch.
Add two tablespoon oil to nonstick skillet and heat over medium high heat. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Sprinkle water as needed to speed cooking.Transplant the eggplants to a plate. If the skillet starts to smoke, turn to medium heat.
Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add the eggplant back into the skillet. Mix the sauce until the cornstarch is fully dissolved and pour it over the eggplant. Add water to soften eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
Serve hot as a side or as a main course over steamed rice or noodles.
Okinawan sweet potatoes (also known as Hawaiian sweet potatoes) are said to contribute to longevity, in addition to being delicious. It has a buff colored skin, and purple flesh; with a delicate, sweet taste.
Gently drop an egg into a Pyrex bowl. Cover with about 1/3 cup of water. Puncture the egg yolk with a sharp knife or toothpick to prevent the possibility of an explosion.
Set microwave for 500 watt output. On my Panasonic 1300 watt unit, I set the power level to P4. Cook for 80 seconds. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 5-second increments until you’re satisfied with the level of doneness.
Remove the egg from the water with a slotted spoon and transfer it to a plate. Add a dash of salt and pepper. Enjoy on toast, on a salad, or deliciously on its own.
This is a “low carb” recipe. Nutrition Facts: Amount Per Serving (1 cookie): Calories 168 Calories (from Fat 156) Total Fat 17.3g 27% Total Carbohydrates 2.3g 1% Protein 4g 8%* Nutritional Information Is Per Serving (1/12th Total Recipe)
Millet is an ancient grain, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Organic millet is the best. It is not necessary to rinse it. Soaking overnight, with rice cooker timer set in the morning is a good way to have millet congee in the morning. It is usually eaten boiled, since it cannot be used as a flour.
INGREDIENTS:
1/2 cup yellow millet, hulled, best from an Asian market
5 cups cold water
1/4 teaspoon baking soda (or 1 teaspoon baking powder)
Optional: 2 dried Chinese dates cut up; 1 tsp mung beans, or 1 tsp cornmeal
DIRECTIONS (stove top):
Put the millet in a large saucepan, add water
Soak a couple of hours, or overnight
Add baking soda, optional ingredients, and bring to a boil
Simmer for about 30 minutes, stirring occasionally, until the consistency is that of a thick soup
Optionally, sweeten with a little sugar or honey.
DIRECTIONS (rice cooker):
Put millet, cold water, optional ingredients, and baking soda in a rice cooker
This recipe yields moist, tender, delicious steelhead trout — can also be used to bake salmon. But steelhead is milder, moister, and fattier than salmon.
INGREDIENTS:
1 lb of steehead
2 tablespoons butter
1-2 cloves garlic, minced
Minced parsley (optional)
Salt and pepper to taste
DIRECTIONS:
Preheat over to 375°
Place trout filet in center of aluminum foil
Season with salt and pepper
Melt butter in microwave safe bowl, stir in fresh minced garlic
Spread over the trout
Sprinkle on fresh minced parsley (optional)
Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.
Bake about 15 minutes
Open the foil exposing the top of the trout and broil the the last 4-5 minutes
Good quality, freshly roasted (within two weeks) coffee is single most important factor in making good coffee. A coffee grinder helps; but buying pre-ground coffee is so convenient! Tip: Peet’s “Big Bang” ($7.99 sale, $9.99 regular for a 12 oz. bag) available at Fred Meyer is a good choice. A good pour over technique helps too. This recipe makes a six oz. serving of coffee.
Equipment: Air sealed coffee canister, silicone coffee cone, #2 Melitta filter, glass coffee mug, hot water maker, and cell phone timer app.
Heat filtered water to 205°
Moisten the Miletta filter with water
Put a heaping tablespoon of ground coffee in the Melitta filter
Slowly [our just enough water (1-2 oz) to bloom the coffee.
