RICE-STUDDED MEATBALLS


These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.
Active time: 20 min Start to finish: 45 min

1 cup long-grain white rice
2 to 4 outer leaves iceberg or romaine lettuce
1 lb ground pork or veal or meatloaf mix
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 bunch scallions (white and pale green parts only), minced (1/3 cup)
1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
1 tablespoon cornstarch
1 tablespoon egg white, lightly beaten
1 teaspoon sugar
1/2 teaspoon Asian sesame oil
1 teaspoon salt
1/4 teaspoon white pepper

Special equipment: a large collapsible metal steamer rack

Soak rice in hot tap water in a large bowl while preparing meat mixture.

While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.

Stir together remaining ingredients (except rice) until combined well.

Drain rice in a sieve and transfer to a shallow dish.

Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.

Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary.

Makes 6 main-course or 10 first-course servings.

PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS


Serve with: Red-skinned potatoes roasted with thyme, and steamed green beans.
1 large pork tenderloin (about 14 ounces) 3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick

1/2 cup dry white wine or apple cider

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Makes 4 servings.


Bon Appétit
February 2004

Calling All Gardners!! Volunteers are need to help prepare the park for spring planting. Donations of plants will be appreciated.

Computer Lessons are Free to Our Center Members Only!

Please call Monica at 724-587-5755 to schedule a class or to obtain more information.

Classes will start in early spring.

It is suggested that all others who want training on computers to contact the Avella Area Public Library at 724-587-5688.

After-School Fun!

Fun Things To Do On A Cold Day...
It's a pretty chilly day, and you're running out of ideas for what to do with the kids. Try one of these:


Bake cookies.

Buy frozen sugar cookie dough. Have everyone add their favorite toppings:
chocolate chips
chopped pecans
slivered almonds
colored sprinkles
M&M's
shredded coconut



Jump rope.
A little exercise will help warm you up.



Make a home movie.

Grab a video camera and round up the family to be your actors!
The setting is in a restaurant.
In the first scene, a man is about to propose marriage to his girlfriend.
In the second scene, a rich movie star is trying to get a free meal.
In the third scene, a mouse is seen in the room.



Make hot chocolate.




Roast marshmallows.




Tell ghost stories.




Create a storybook about summer fun.
Gather old magazines, scissors, crayons, glue, paper and string or yarn.
Cut out fun summer scenes from the magazines and glue them on the paper. Write a short story to go along with the pictures. Use the string or yarn to tie the pages together to complete your book.



Play a geography trivia game.
See who can name the most state capitols in the U.S.

Peanut-Noodle Salad with Carrots and Peas
Recipe by: Jody Adams, Rialto, Boston, MA

This recipe serves: 4

Preparation time : 10 minutes

Cooking time : 10 minutes


Ingredients
1/4 cup reduced fat peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lemon juice
1 1/4 tablespoons sesame oil
1 teaspoon grated fresh ginger
salt and freshly ground black pepper
1/2 pound soba noodles
2 scallions, thinly sliced
1 medium carrot, peeled and thinly sliced
1/2 cup blanched peas



Cooking Instructions
1. Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil and ginger. Season with salt and pepper and set aside.

2. Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly until the water returns to a boil. Cook until the noodles are al dente. Scoop the noodles out of the pot and directly into the bowl with the peanut butter mixture. Add 2-4 tablespoons hot pasta water to loosen up the sauce. Add the vegetables and toss well. Let cool. Cover and refrigerate.


Nutrition Facts


Serving Size about 3/4 cup of salad

Amount Per Serving

Calories 210

Total Fat 10 g

Saturated Fat 1 g

Cholesterol mg

Sodium 550 mg

Total Carbohydrate 24 g

Dietary Fiber 4 g

Protein 9 g

Percent Calories from Fat 40%

Percent Calories from Protein 17%

Percent Calories from Carbohydrate 44%

The President''s Puzzle

Dick Cheney walks into the Oval Office and sees The President whooping and hollering.
"What's the matter, Mr. President?" The Vice President inquired.

"Nothing at all, boss. I just done finished a jigsaw puzzle in record time!" The President beamed.

"How long did it take you?"

"Well, the box said '3 to 5 Years' but I did it in a month!"

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS


This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.
6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned

1 large eggplant, unpeeled, cut into 1-inch cubes

1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

Makes 8 servings.


Bon Appétit
February 2004

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