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SATURDAY, January 7

0730 Co-author of the cookbook "Flexitarian" and cooking teacher Nettie Cronish talks to Mary about how to sustain a healthier diet in well as how to incorporate new tastes into your diet even if you're juggling a hectic schedule.
Here's Nettie's website if you'd like to know more.

And here's one of Nettie's healthy---and VERY tasty---recipes (which NOW appears in its entirety...our apologies for the intial PARTIAL posting!):

Lentil Mushroom Moussaka

Makes 4 veg + 2 meat servings

2 rimmed baking sheets, lightly oiled or lined with parchment paper
With so many fleshy and edible, 'meaty' types of mushrooms available, this is a very robust, multi-textured casserole. Use one variety or a combination of any of the mushrooms listed in the sidebar. It may seem like a lot of mushrooms, but you add them to the wok in batches and the key is to cook them until they are soft and reduced before adding the next batch.

9- x 13-inch (3.5 L) casserole dish, lightly oiled
preheat oven to 350° F (180° C)

2 medium eggplants, crosswise sliced ½-inch (1 cm) thick and peeled
1 cup (250 mL) lentils, rinsed
3 cups (750 mL) vegetable stock or water
2 Tbsp (30 mL) olive oil
4 medium cloves garlic, minced
2 medium onions, thinly sliced
12 cups (3 L) sliced mushrooms (see sidebar)
½ cup (125 mL) dry red wine or apple juice
1 can (5-1/2 oz/156 mL) tomato paste
1 Tbsp (15 mL) tamari or soy sauce
½ cup (125 mL) bread crumbs
¼ cup (60 mL) chopped fresh basil
¼ cup (60 mL) butter
¼ cup (60 mL) unbleached white flour
1-1/4 cups (310 mL) milk or plain soymilk
½ cup (125 mL) grated Parmesan cheese
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground pepper
pinch nutmeg

1. Place eggplant slices on prepared baking sheets. Bake in preheated oven for 15 minutes or until browned. Let cool on a wire rack.

2. Combine lentils and stock in a saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes or until tender. Drain in a colander and set aside.

3. Heat oil in a large wok or saucepan over medium heat. Add garlic and onions and sauté for 5 minutes or until soft. Stir in mushrooms, 2 cups (500 mL) at a time. Cook, stirring constantly for 3 to 5 minutes or until soft before adding the next batch of mushrooms. Keep adding mushrooms, cooking and stirring until all of the mushrooms are in the wok. Reduce heat to medium-low and stir in wine, tomato paste, soy sauce, breadcrumbs and basil. Simmer, stirring occasionally for 5 minutes or until sauce thickens. Reserve 1 cup (250 mL) of the mushroom sauce for the baked salmon fillets.

4. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook, whisking constantly for 2 minutes or until thickened. Gradually whisk in the milk. Cook, whisking constantly for 5 minutes or until thickened. Stir in cheese, salt, pepper and nutmeg. Cook, stirring constantly for 1 or 2 minutes or until cheese is melted. Set sauce aside.

5. Place eggplant over the bottom of the prepared casserole dish, layering the slices as necessary. Cover with mushroom sauce. Spread lentils evenly over mushrooms. Spread cheese sauce smoothly over all. Cover with foil and bake in preheated oven for 15 minutes. Remove the foil and bake for 15 minutes or until bubbling and golden. Add salmon to the oven when foil is removed from the vegetarian moussaka. Bake Salmon for 15 minutes or until the flesh turns from translucent to opaque and flakes easily with a fork.

Lentil Mushroom Moussaka with Baked Salmon

Serves 2
8-inch (20 cm) square baking pan, lightly oiled
preheat oven to 350° F (180° C)
Nettie's Moussaka is delicious and filling, making it a perfect meatless main dish. The mushrooms are rich and earthy and complement the nutty taste of the lentils. However, if staunch meat lovers still prefer to have their meat portion, I suggest serving salmon or trout, rubbed with a dry spice combination, smothered with some of the mushroom sauce from the moussaka and baked at the same time as the moussaka. I particularly like the toasted cumin combination, but you can use any of the seasonings found on pages xx as a dry rub for the fish (or omit it completely).

7 oz (200 g) salmon fillet
2 Tbsp (30 mL) Toasted Cumin Dry Rub (page xx)
1 Tbsp (30 mL) olive oil
1 cup (250 mL) reserved mushroom sauce (from above)

1. Rub both sides of the salmon with the cumin rub and let sit for 10 minutes. Brush oil over both sides of the salmon and place in prepared baking pan. Spread mushroom sauce over the fillet. Cover with foil and add to oven when the foil is removed from the moussaka in step 5. Bake for 15 minutes or until the flesh turns from translucent to opaque and flakes easily with a fork.

0800 2012 is an important year for Rudy Silvamer, originally from Mexico City. He graduates from neuroscience at the University of Toronto. His plan is to start working in research to fund his deepest passion, music. And he's already well on his way---in the past year he entered an EMI contest to score a record deal, auditioned for CBC's show Cover Me Canada, AND even wrote and directed his own film which picked up the Artistic Achievement Award at the University of Toronto Film Festival. That film--- Life is A Symphony ---will soon be screened at the Panzorean International Film Festival in Portugal

It's a new year and that means 365 days full of possibilities. Or how about probabilities? What are the chances you'll win the lottery, meet someone you know on your next trip or get married and have children? Life is a game of odds and statistician Jeffrey Rosenthal came in to help Mary---and the rest of us---us figure it out