I have found steaming dough on parchment will stick to parchment. May be I don't have the right kind of parchment paper. I normally just use a non-stick pan with some water to steam dumplings. No sticking problems. dcarch

We enjoy meatless Friday, and several other meatless meals during the week, in order to save money in the food budget. I only spend $10 per week on meat, so vegetarian options are a frugal and often healthy addition to our diet. Nearly any good cookbook has vegetarian dishes in them these days, and often a vegetarian section, but you can make vegetarian adjustments to many of your favorite recipes as well. - A fairly good vegetarian substitute for ground beef is a mixture of lentils and rice. 1 c. lentils 1 c. rice 4 c. water Cook like you would rice. -White beans (cannellini - aka white pinto beans) and garbanzo beans can be substituted for chicken in some dishes. -Some of my freezer "friends" are homemade bean burgers or sprouted beans/seeds mixtures made into "burgers". Meatless chili is a good topping for baked potatoes or used in a taco salad. I make lentil tacos and keep the mixture in the freezer. -"Breakfast" is also a good choice - frittatas, pancakes/waffles/crepes, egg and cheese dishes of all kinds..... POTATO AND CHEESE FRITTATA http://allrecipes.com/recipe/potato-and-cheese-frittata/ Here is a recipe that is quick-to-fix and great on the budget with all the fresh garden produce available right now. GARDEN VEGETABLE SPAGHETTI (source: Betty Crocker Cookbook - Heart Health Edition) Yield: 6 servings 1 pkg (16-oz.) spaghetti 2 T. olive or vegetable oil 2 medium carrots, sliced (1 c.) 1 medium onion, diced (1/2 c.) 2 medium zucchini, cut into 1/2" slices (4-cups)* 2 cloves garlic, finely chopped 3 medium tomatoes, cut into 1inch pieces 1/2 c. frozen green peas, cooked and drained 1 T. chopped fresh or 1 t. dried basil leaves 1/2 t. salt 1/4 t. pepper 2/3 c. grated Parmesan cheese 1. Cook and drain spaghetti as directed on package. 2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. 3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese. *1 small eggplant (about 12-oz.), peeled and diced (3-1/2 c.) can be substituted for zucchini. CORN GRIDDLE CAKES WITH SALSA Salsa: 1 can (15\-oz.) black beans, rinsed and drained 1\-1/2 c. halved grape or cherry tomatoes 1 fresh jalapeno, finely chopped 1/4 c. finely chopped cilantro 1/2 small onion, finely chopped 1/4 medium red bell pepper, chopped 2 t. white wine vinegar Cakes: 1/2 c. quinoa, rinsed and drained 1 lg. egg, beaten 1/2 c. frozen corn kernels, thawed 2 scallions, finely chopped (I also use chives) 1/4 c. shredded part\-skim mozzarella 1/4 c. whole wheat flour 2 T. 1% milk or buttermilk 2 T. canola oil Make salsa: Combine all ingredients. Season to taste. Prepare cakes: Mix quinoa (after it's been well\-rinsed in cool water) and 1 c. water in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with fork. Stir in remaining ingredients except oil. Season with salt and black pepper. Heat oil in large nonstick skillet over medium\-high heat. Working in batches, drop quinoa mixture 1/4\-cup at a time into skillet, flattening with spatula to form 8 cakes. Cook, turning once, until golden brown, about 6 minutes. Serve hot, topped with salsa. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BLACK BEAN TACO SALAD (I usually make 1/2 a recipe.) 2 cans (15\-oz. each) black beans, rinsed and drained 1 c. (2\-1/4 oz.) sliced ripe olives, drained 2 medium tomatoes, seeded and chopped (1\-1/2 c.) 1/3 c. shredded Cheddar cheese 1/4 c. chopped green onions (3 med. \- I also use fresh chives) 1/4 c. chopped fresh cilantro (or parsley if you don't like cilantro) 2 T. lime juice 1/2 t. ground cumin (up to 1 t., or to taste) 1/4 t. black pepper 4 c. chopped spinach (6\-oz. \- or any other greens you'd like) Mix beans, olives, tomatoes, cheese, onions and cilantro. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach. Makes 4 VERY generous servings. -Grainlady

Kathleen, thanks so much for the recipe. Will be making that near the end of the week! Annie, how do you do all you do on a spoonful of peanutbutter? I'd be passed out! Ann, my mom is looking for a recipe for a dinner party and that looks fantastic,(I gave her your salisbury steak one and she was looking for something not too fancy, and because to me the salisbury steak is good enough for company, especially the gravy)! So could you please share your recipe or technique for your tenderloin recipe? Kathleen here is the recipe for the pitas. 3 c bread flour or all purpose 1 tbsp honey 2 1/2 tsp active dry yeast 1/4 c warm water 1/2 tsp salt 3/4 c to 1 c warm water 1 tbsp olive oil Mix yeast honey and warm water in bowl til foamy. In processor or in a bowl with a wooden spoon, mix flour and salt. When yeast is ready add too flour mixture along with olive oil and 3/4 c water. Mix or process til mixture comes together (may need more water). Transfer to a floured surface and knead for about ten min until smooth and soft. Lightly oil a bowl and put dough in and turn to coat. Cover and let rise until doubled 1 1/2 to 3 hours depending on room temp. Punch down and divide into balls slightly smaller than tennis balls. On a floured surface flatten each ball into a disc and then roll out to about 1/8 inch thick. Put on a floured surface, cover and let rest 30 min. Baking, I set my oven at 500F and used a baking stone in the very bottom of the oven. I used a pizza peel and cooked two at a time until they puffed (2-4 min) cooked about 1 min more after they puffed and then flipped and cooked another minute. I then put them in a large metal bowl that was covered with a damp towel until they were cool enough to put in a plastic bag. (I don't know if this step was necessary or not but I heard it helped keep them soft). Its important to let oven come back to temp before cooking the next batch. Note: I think AnnT cooks hers on baking pans lined with foil in the upper and bottom third of her oven, (correct me if I am wrong Ann). Recipe said it made 5 6-inch pitas, but I got 9 out of it. Original recipe called for sugar but I subbed the honey as I saw it on someone's blog and it looked good! Could also sub 1 c whole wheat flour for one of the white. Shelley

If I may, I have long lineage in perogie making, and spoke with my 82 year old mom today who makes not only dozens upon dozens every week at the church, but has probably pinched perogies for at least 75 of her 82 years. Specifically I asked her about making the dough ahead of time. I know that she always does, but I wasn't sure of the reason. She says that refrigerating the dough after making it is quite beneficial to soft dough which is the whole point of a good perogie. Freezing the dough is even better. She says it's much easier to work with after its been frozen and thawed. Perogie dough shouldn't be the consistency of pasta dough which is much stiffer and drier. I've pinched my share of perogies. Pinching, as in not using a fork to seal them but instead pinching the seam shut. The whole idea is to try and encase the potato filling so that when you boil it, the potatoes don't leak out. You need to keep the filling from spilling out into the dough that is going to be pinched together or it will come apart no matter what you do, and the potato will leak out. I've also wrecked my share of perogies by not making sure the seams were sealed tight. My absolute favourite way to eat perogies is with a thick, creamy mushroom sauce poured over top.