Real men in the kitchen - includes recipes

Georgia Hodgkin

Hey, guys, join the kitchen crew, for some productive, creative opportunities. Fun times are going on there, including good conversation during the carrot peeling and the potato mashing. At such times real men not only teach. culinary skills, but also share the stories of the day, pass on values to the next generation or describe the family's heritage.

Happy, memories are built while father, uncle brother or friend flip the pancakes on a weekend morning. Along with the role-modeling, rich family traditions will come out of the passing on of recipes perfected by a favorite uncle grandfather, or family friend.

Participation by all family members in preparing meals builds bonds among everyone. No one is left to work alone while the rest wait to be served. Especially with two-income families, home tasks need to be shared. Real men recognize their role in tending to the everyday, routine functioning of a happy family. Certainly creating delicious meals for their loved ones is one of the most basic and rewarding means for investing their time, energy, and skills.

Try some of the following recipes to hear raves from your group.

Chilironi

1 1/2 cups water

1 1/2 cups elbow macaroni

1 1/2 cups onion, chopped

1 cup celery, chopped

3/4 cup green bell pepper, chopped

2 garlic cloves, minced

1 cup tomato sauce

1 tsp. salt

1 tsp. oregano

1 tsp. basil

3/4 tsp. cumin

4 cups cooked pinto or red kidney

beans

In a large kettle, bring the water to a boil. Add macaroni, onions, celery, bell pepper, garlic, tomato sauce, and seasonings. Return mixture to a boil. Reduce heat and cook for 10 minutes. Remove from heat, but do not drain. Stir in beans. Heat thoroughly. Serve hot with something crunchy. May freeze. Serves: 8. Calories per serving: 203; protein: 9 grams; fat: 1 gram; cholesterol: 0 milligrams.

Contributed by Leona Alderson, M.A., of Courtice, Ontario.

Green Rice

1 large onion, chopped

1 T. olive oil (optional)

1 1/2 cups water

1 T. McKay's Chicken Seasoning

1 1/2 cups Minute brown rice

2 tbsp. dried parsley, chopped

1 T. lemon juice

1 can soy chicken

In medium-sized kettle, saute, onion in small amount of water or oil. Add measured water and Seasoning, and bring to a boil. Add remaining ingredients; return to a boil, and boil for 5 minutes. Let set for 5 minutes. Serve hot. Serves: 6 (3/4-cup servings). Calories per serving: 212; protein: 7 grams; fat: 8 grams; cholesterol: 0 milligrams.

Contributed by Reba Turner, Shelby, North Carolina.

Lentil Stew

1/4 cup oil

1/2 green pepper, diced

4 carrots, diced

2 onions, diced

3 stalks celery, diced

1 large potato, diced

3 cups water

1/2 tsp. each basil, marjoram, and

thyme

1/2 tsp. garlic salt

1 1/2 tsp. salt

1 T. barley

1 can tomato or V-8 juice

1 cup dry red lentils

1/4 cup brown rice

In large kettle saute vegetables with barley, salts, and herbs in oil. Add water, tomato juice, lentils, and rice, and simmer 45 minutes. Add liquid for desired consistency if desired. Serve with salad and bread for a complete meal. Serves: 10 (one-cup servings). Calories per serving: 150; protein: 5 grams; fat: 6 grams; cholesterol: 0 milligrams.

Contributed by Sidsel Sorensen, Winnipeg, Manitoba.

Avocado-Tomato Salsa

9 tomatoes, seeded and chopped

1/3 cup lime juice

3 firm avocadoes, peeled and chopped

1/4 cup cilantro, minced

1/4 cup parsley, minced

1 large red onion, diced

4 T. olive oil

1 small can corn, drained

Salt to taste

Blue corn chips

Mix contents in a large bowl. Serve on a bed of steamed rice and hot black beans (may use canned). Top with lettuce and Parmesan cheese. Garnish with blue corn chips.

Note: This salsa "improves with age." For best results, make he salsa a few hours ahead of time in order to marinate in the refrigerator before serving. Yield: 8 cups. Calories per tablespoon: 14; protein: .2 grams; fat: 1.0 grams; cholesterol: 0 milligrams.

Hasty Chinese Dinner

1 4 oz. can pineapple tidbits

2 carrots. peeled and thinly sliced

1 bed pepper, thinly sliced

1 large onion, thinly sliced

2 fresh tomatoes, chopped

1 pkg. frozen pea pods

1 1/2 T. cornstarch

3-4 T. water

Salt, to taste

3 T. slivered almonds optional)

Prepared brown rice for eight

Fresh herbs for garnish (parsley,

oregano, basil)

Drain pineapple tidbits; save juice. Simmer carrots, bell pepper, and onion in juice for 6-7 minutes. Add tomatoes, pea pods, and pineapple tidbits. Mix cornstarch in water until smooth. Add to mixture, stirring. Stir and simmer 1-2 minutes longer. Salt to taste. Toast the almonds by stirring in a well-sprayed skillet over medium heat, until just beginning to brown. Be careful, because they burn easily. To serve, place brown rice on plate. Spoon hot mixture over rice and sprinkle the almonds on the top. Garnish with fresh herbs (parsley, oregano, basil, etc.). Serves: 8. Calories (without the rice): 82; protein: 2 grams; fat: 2 grams; cholesterol: 0 milligrams.

Moist Carrot Cake With Citron Topping

1 cup pitted dates

3/4 cup light soy milk

1/2 T. vanilla

3 1/2 cups soft bread crumbs*

1 cup finely grated carrots

1/2 cup unsweetened, crushed

pineapple with juice

1/2 cup raisins

1/4 cup chopped walnuts

Lemon Sauce, below

Grated lime peel and a sprig of mint

(for garnish)

Blend dates, soy milk, and vanilla until very smooth. Combine with remaining ingredients, and mix well. Spoon lightly into a sprayed 9" x 11" pan, and bake at 300 [degrees] F for 60-70 minutes, until lightly browned. Just before serving, spoon 3 T. lemon sauce (recipe below) over top. Garnish with a little grated lime peel and sprig of mint.

* To make bread crumbs, tear fresh bread into food processor or blender, and blend lightly, 2 slices at a time. Lemon Sauce

1 20 oz. can crushed pineapple

1/2 cup honey

1/4 cup fresh lemon juice

1 drop yellow food coloring (optional)

1/4 cup cornstarch

1/8 tsp. salt

1/2 cup water

1/8 tsp. grated lemon rind

In blender whiz all ingredients until smooth. Heat in microwave, covered, for 5 minutes. Stir with whip. Heat 3 minutes more and stir with whip again. Store in refrigerator. Delicious served on a variety of desserts. Makes 3 cups. Serves: 10. Calories per serving: 192; protein: 3 grams; fat: 2 grams; cholesterol: 0 milligrams.

Two previous recipes contributed by Vivian Raitz, Dalton, Georgia.

Bircher Musli

2 cups quick oats, uncooked

2 cups low fat milk

4 oranges, sectioned with juice

6 medium apples, peeled and grated

3 bananas, diced

1 cup chopped pecans

4 cups plain yogurt

1/4 cup honey

Place oats in a large bowl. Cover with milk. Set the bowl aside, allowing the oats and milk to stand for 1/2 hour. Meanwhile, mix the rest of the ingredients in another bowl. After the Y2 hour is up, add the contents of the second bowl to the oat mixture. Garnish outer edge with fruits and nuts of your choosing. Chill and serve. Serves: 20 (3/4 cup servings). Calories per serving: 175; protein: 5 grams; fat: 6 grams; cholesterol: 5 milligrams.

Georgia Hodgkin, Ed.D., is an associate Professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University.

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COPYRIGHT 2004 Gale Group