25 October 2010

Togetherness Meditation - Day 96

Hello Online Meditation Crew!

Today the freestyle Dharma will keep on flowin' with impromptu Stop. Drop. MEDITATE! shout-outs from CREWmembers far and wide, as well as scheduled meditative meetups in the Morning (3am PDT/6am EDT), at Midday (11:15am PDT/2:15pm EDT), and during the Evening hours (6-8pm PDT/9-11pm EDT). Join in, check-in, and share your meditative practice with the OMCru!

Everyone is always welcome - anyone, anywhere, any time, any practice!

Before you leave, don't forget to answer the community-fostering question of the day:

What is the recipe of your favorite dish/meal/dessert?

Namaste _/|\_ Breathe in the day!


  1. Chick'n and couscous

    1 c. couscous

    1 tbsp oil
    1 c. White Wave "chicken" style seitan (or 1 c. chicken breast), cubed

    1 tbsp minced garlic
    1/2 c diced tomatoes
    1/2 c. green onions (white parts. save green tops for garnish)
    1/4 c. minced mushrooms

    3/4 c water (or liquid from the seitan package)
    pinch coriander
    1 1/2 pinches sea salt
    1 tsp chili sauce
    1/2 tsp onion powder (optional)

    1. Prepare the couscous (regular or Israeli) per the package directions. Set aside but keep warm.

    2. Put the oil in a skillet and sautee the chicken until nearly cooked through and lightly browned on the outside.

    3. Add liquid, coriander, sea salt, chili sauce and onion powder to the skillet. Bring to a boil. Once boiled, turn down the heat to medium and add in the veggies. Simmer for 10-15 minutes to let the flavors mesh and the sauce thicken some.

    4. Serve chick'n by the spoonful over the couscous. Garnish with green onion tops cut on the diagonal.

    2 servings

  2. Vata hot chocolate

    2/3 cup milk
    2 or 3 tablespoons of 70% cocoa chocolate, grated
    Pinch of cayenne
    Pinch of nutmeg

    Combine chocolate, spices and a tablespoon or two of milk in mug. Microwave for 50 seconds or so (until chocolates is melted). Add remainder of milk and microwave until as hot as you like it. Mmmmmmmmmm.

  3. Ok, here it goes... My recipe for okonomiyaki:

    ingerdients for two big okonomiyaki:

    5 table spoons finely grated yam (a kind of tubercle, can be found at most asian stores)
    2 eggs
    1/2 cup all-purpose flour
    1/2 cup dashi broth (if you want all veggie use algae dashi)
    1/4 of a medium cabbage
    100 gr shrimp, meat or chicken (again, you can use mushrooms instead)
    1/2 carrot
    1 spring onion (make sure the green part is nice and fresh)
    4 table spoons ketchup
    2 table spoons soy sauce
    1 tablespoon worcestershire sauce
    mayonnaise (optional)


    1- Mix the ketchup, soy sauce and worcestershire in a bowl to make the sauce and leave apart.

    2- Finely shred the cabbage into thin strips (the thinner the better), grate the carrot and place both in a bown along with your chosen meat or the mushrooms.

    3- add one of the eggs and mix evenly making sure everything gets covered with the egg.

    4- place the grated yam on a separate bowl. (if you can't find yam you can just add an extra 1/2 cup flour ans an extra egg). Mix with the flour, dashi broth and eggs and mix together until it becomes slightly sticky. Add salt to taste.

    5- Mix all ingredients except the sauce, the resulting batter must feel slightly slimy.

    6- Heat about 1 - 2 tablespoons cooking oil on a deep non-stick frying pan (one about 10 -12" diameter is good) and when ready pour 1/2 the batter mix and let cook, gently shaking so the mix doesn't stick.

    7- Cook until the bottom begins to turn golden-brown and (here comes the tricky part) turn to cook the other side. You can use a big plate placed on top of the frying pan to carefully flip it over and then add some more oil before gently slide it back into the pan.

    8- Continue cooking until you can stick a wooden toothpick in without getting any raw batter.

    9- Serve on a plate and cover with lots of mayonnaise (traditional but strictly optional) and the sauce you prepared on step 1.

    10- Garnish with the finely chopped green part of the spring onions and serve hot.

    The next tip is strictly for non-vegetarians. For a special treat you can place two or three slices of bacon on the pan and fry slightly before pouring the batter.

    Enjoy CREW!

  4. One of my favorites is my mother-in-law's recipe for:

    Cranberry-Almond Biscotti

    2-1/4 C. flour
    1 C. sugar
    1 t. baking powder
    1/2 t. baking soda
    1 t. cinnamon
    1/2 t. nutmeg
    2 eggs
    2 egg whites
    1 T. almond (or vanilla) extract
    1-1/4 C. craisins or dried cranberries
    3/4 C. sliced almonds

    Combine dry ingredients in medium mixing bowl.

    Whisk together eggs, egg whites, and extract in separate bowl. Add to dry ingredients, mix until moist (use electric mixer on medium speed).

    Add cranberries and almonds, mix thoroughly.

    Divide batter in half on floured surface - pat into logs 14" long and 1-1/2" wide*. Put on cookie sheet - bake 30 minutes at 350 degrees.

    Reduce temperature to 300 degrees, cut biscotti into 1/2" slices and stand upright. Bake another 20 minutes.

    *One problem I often encounter is in shaping the biscotti into a log. It's usually so sticky that it's difficult to work with. If that's the case I find that plastic wrap sprayed with no-stick cooking spray helps me to shape it and transfer it to the cookie sheet.

    I also have posted recipes for Guinness Bread and Sun-Dried Tomato and Olive Bread here: http://meetmewhereiam.com/2010/09/bread-is-good-food/

  5. oh I love okonomiyaki: had it as street food in Japan! I found it can be made with most any veggie-I like bean sprouts and variety of mushrooms in it! yumm! Ichiban!

    I am a cooker-all kinds, countries/cultures experienced in my travels-I want to go home and practice the foods!

    I have been studying Indian cooking lately. And one of my fave go-to dishes is DAL. Traditionally made with lentils any bean or even vegetable can be added to the spices used in DAL. I discovered the brand Ajika at Indian Spice Foods.com and they have given me a wealth of knowledge.

    So using the Ajika DAL spice blend (2-4teaspoons) I bloom the spices in oil over high heat just until they become fragrant. The spices are now ready to add to your DAL. I make up several different bean/legumes and freeze so I have cooked on hand when I get hungry but canned works too. Puree a can (rinsed) of chick peas in bender with enough vegetable broth so it is pleasantly soupy. You can also add a cup of cooked rice or barley or leftover lentils or beans or vegies. It is a very forgiving recipe! Even tomatoes in place of the broth is good. It is the DAl spices that tie the recipe together no matter what the ingredients.

    When you have approx. 2 cups toss the pureed mixture into your hot spices and bring to a slow boil then let simmer. Stir often. Add additional broth until the exact thickness you like is achieved. Serve with thick dark or whole wheat bread.

    Namaste and good eating! Feel free to ask questions about recipe :)