August 31,32 2010
Meal 1: Stir Fried Chinese Eggplant with Garlic Sauce and Sweet Potato Noodles
• Rinse the noodles under cold water until they separate and become manageable. Drain. Warm them by: plunging in hot water, microwaving with a dash of water, in a steamer, or pan fry them in a hot pan with a little oil. Dress them with a little soy sauce and sesame oil if you like. Transfer them to a serving plate.
• Heat a sauté pan to very hot and add a little oil. Being careful to avoid letting too much liquid into the pan, add the vegetables and stir them around a bit. Now, shake the sauce very vigorously and add it to the pan. Add the remaining liquor from the veggies. Stir and let the sauce simmer until the eggplant are soft and the sauce has thickened. Add a little water if necessary to allow the eggplant the time to cook before the sauce becomes too thick.
• Serve atop the noodles.Meal 2: Bouillabaisse Illinwa, Whole Wheat Knots a la Pistu & Mixed Greens
• Warm the stew in a saucepan. Add some water if necessary and adjust the seasoning.
• Warm the knots and dress the salad.
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