Tribe.net. Local Connections Michael http://livingtodo.tribe.net/thread/2a787229-f99e-43bb-b75d-6aeff43d9544#87d3b71a-df64-43ee-8754-b964fa242aee 2007-05-26T14:51:56Z 2007-05-26T14:51:56Z

Ingredients: 1 large head cabbage, shredded 2 Yellow onions, chopped 2 cloves garlic, chopped 3-4 lb. seven bone roast (beef) 4 Tbs.. canola oil 2 Tbs. ground black pepper salt to taste Dough: 3/4 cup water, warm (105° to 115° F) 1 package active yeast dry 2 Tbs. sugar 3/4 tsp. salt 1 cup potato mashed 2 eggs 1/3 cup vegetable oil 3 cups unbleached flour 1 1/2 Tbs. water Directions: In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to cover and cook roast on stove top or a 350 degree oven until roast is well cooked. Set aside and cool. When cool, shred the beef and remove all fat. In another large skillet, saute the onions and garlic until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper and shredded beef to the cabbage mixture and let stand until cool. ASSEMBLY: Dough and assembly directions: Combine water, yeast, and sugar; let stand 5 minutes or until bubbly. Add salt, potatoes, 1 egg, and oil; beat until well mixed. Add 1 1/2 cups flour and beat for 2 minutes. Stir in remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn out onto a well-floured surface and knead until smooth and elastic. Let dough rest 15 minutes. Roll out half of the dough into an 18-inch square and cut into quarters. Fill each square with about 1/2 cup meat mixture. Mix remaining egg and 1 1/2 tablespoons water together; brush glaze on edges of square. Fold dough over filling to form a rectangle ball shape and pinch in the middle to seal. Repeat to make 8 beerocks. Place on greased cookie sheet. Cover and let rise for 20 to 25 minutes. Brush tops with remaining egg glaze and bake in preheated 375° F oven for 15 to 20 minutes or until golden brown. Serve hot or cold.

Michael 2007-05-26T14:51:56Z Bridget http://livingtodo.tribe.net/thread/2a787229-f99e-43bb-b75d-6aeff43d9544#27aad41c-7700-464f-9309-22ca00879701 2004-05-18T08:48:18Z 2004-05-18T08:48:18Z

mmmmm... that sounds delish! As for others... Pesto (or any other kind) tortilini diced *organic* tomatos fresh kalamata olives with the meat peeled off the pit yourself fresh *organic* basil minced garlic sprinkle of sea or kosher salt ground black pepper dash of red pepper fresh grated parmasean (with the large grater holes) splash of extra virgin olive oil that's all! its fresh and light :) (if you're goin low carb, check your local co-op for carb alternitive pasta like spelt and other grains)

Bridget 2004-05-18T08:48:18Z Bridget http://livingtodo.tribe.net/thread/2a787229-f99e-43bb-b75d-6aeff43d9544#e74e8ce2-92b2-4d45-b4be-aaa09cbb0e2d 2004-01-05T21:30:36Z

Tofu Stirfry w/Yakisoba noodles Package of firm tofu cut into smaller pieces canola oil (you can use sesamee oil too or whatever) put oil in pan and add a heaping tablespoon of blacbean paste. add tofu slices, sprinkle garlic powder, curry and basil generously over the tofu and moniter the frying and turn tofu regularly for even cooking in another pan you can use fresh yakisoba or you can boil it. in the empty pan 1/4c of water and generous dose of peanut sauce with any other spices you want to play with, I usually add a bit of the spice packet that comed along with my noodles ot I add more black bean garlic sauce. cook until ready. place noodles on plate, adding tofu. slice some campari tamatos and add those too YUM! I use some Braggs amino acids sprinkled lightly for salt (you can use soy sauce if you want a ton of sodium and skip the nutrition, but I swear Braggs is better than soy sauce). I also use sweet chili sauce from time to time its good too. There, some funkin yummy tofu for your tummy :)

Bridget 2004-01-05T21:30:36Z Michael http://livingtodo.tribe.net/thread/2a787229-f99e-43bb-b75d-6aeff43d9544#ca9bb6f7-d026-41ea-ac14-e9169f782415 2004-01-06T01:26:43Z

Bridget, this sounds good. I have to admit that I have never once cooked with Tofu and as far as I know I have never eaten it in anything. But hey, that's what this group is all about, new things and new experiences. I'm goona give it a shot.

Michael 2004-01-06T01:26:43Z Michael http://livingtodo.tribe.net/thread/2a787229-f99e-43bb-b75d-6aeff43d9544#f0a1f6ed-43a6-41a2-8e88-d0eeb797a761 2004-04-12T01:17:41Z

Bridget, I finally tried this and to be honest it wasn't quite what I thought it was going to be. I really didn't think that I was going to like it but I did. What else ya got.

Michael 2004-04-12T01:17:41Z Michael http://livingtodo.tribe.net/thread/2a787229-f99e-43bb-b75d-6aeff43d9544#9ca9fbcb-3c47-41b8-b330-c4a04a2584c4 2004-04-12T01:19:09Z

My new favorite "Atkins" friendly receipe. Takes the place of mashed taters. YUMMY 1 head cauliflower 4 tablespoons butter 1/2 cup cream 1 teaspoon garlic powder 1 teaspoon crushed black pepper 1/4 cup shredded monterey jack cheese Cut the cauliflower head up into small chunks and steam until it is very very tender. It should mash up when you poke it with a fork. Drain any water from the cauliflower and pat dry with paper towels. In a large bowl, combine cauliflower, butter, cream, garlic, pepper and cheese. Mash with hand masher or whip with electric beater until it is the desired consistency.

Michael 2004-04-12T01:19:09Z