QUICK MUSHROOMS AND CHEESE FOR RICE

Bhutanese

Many varieties of mushrooms can be found in the countryside of Bhutan, which is nestled in the Himalayas and bordered by Tibet, Sikkim, and Bangladesh.  This dish combines mushrooms and cheese, usually a yak milk cheese in Bhutan.  Shamu datsi, as this dish is called, is served with rice and other small dishes, like emma datsi (chili and cheese)

INGREDIENTS

• 8 ounces (250 g) thinly sliced fresh mushrooms (about 3 cups)
• 1/2 cup (125 ml) water
• 2 tablespoons (30 g) butter
• 1/2 teaspoon sea salt
• 1 cup (100 g) shredded melting cheese, such as Cantal, Monterey jack, or Fontina
• 1 medium tomato, diced (about 1/2 cup)
• 2 green onions, thinly sliced

METHOD

• Place mushrooms, water, butter, and salt in a medium saucepan over high heat and bring to a boil.  Reduce heat to medium-low, cover, and cook 5 minutes.
• Stir in cheese, tomato, and green onions, cover, and cook 2 minutes or until cheese melts. 
• Pour into a serving dish and serve with rice.

MIND REFRESHER

Serve with loving-kindness.

Serves 2-4

SOY POTATOES WITH GREEN ONIONS

Chinese, from Shanxi Village

Much of the food in this region is either wheat or potatoes.  This easy to prepare dish is rich and creamy.  The potatoes are cut french-fry style and simmered in soy sauce; green onions are added at the end to give color and crunch.  It is delicious served with rice and a green vegetable dish.

INGREDIENTS

• 1/4 cup (60 mul) vegetable oil
• 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and cut french-fry size (about 2 1/2-inches (6.2 cm) long
• 6 tablespoons soy sauce
• 1/2-1/4 cup (125 ml) water
• 1/2 teaspoon sea salt
• 2 tablespoons granulated sugar
• 2 green onions, sliced diagonally into 1-inch (2.5 cm)

METHOD

• Heat oil in a Chinese wok or medium skillet over high heat; add potatoes and cook, stirring, 2 minutes or until brown. 

MIND REFRESHER

Stand straight, breathe normally, and concentrate on your breathe for 30 seconds; as distractions come, go back to the breath.

• Stir in soy sauce, water, and salt; reduce heat to low, cover, and cook 10 minutes or until potatoes are tender.
• Mix in sugar and green onions and heat a minute more or until a gravy forms.   Add more water for more gravy.

Serves 4

FRIED EGGPLANT WITH LEMON

North American

Lightly browned, crispy on the outside, soft in the center, and lightened with a squeeze of lemon, slices of fried eggplant can really hit the spot.   It's hard to eat just one slice.  My mother used to make them for our family.   Serve this dish along with others as part of a meal or make an appetizer of it. 

INGREDIENTS

• 2 large eggs, beaten
• 1/2 cup 975 g) all-purpose flour
• 1 large eggplant, with skin, cut into 1/2-inch (1.2 cm) slices
• 1/4 cup (60 ml) vegetable oil
• Sea salt and freshly ground black pepper
• Lemon wedges

MIND REFRESHER

Appreciate whatever is happening.

METHOD

• Prepare two shallow dishes, one for eggs and one for flour.
• Coat eggplant slices first with flour, then with egg.
• Heat oil in large skillet over medium heat.  Cook eggplant slices 2 minutes or until brown, turn over, and continue cooking until other side is brown and soft.
• Transfer to paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.
• Place slices on serving plate, season wth salt and pepper, and garnish with lemon wedges.

Serves 4

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