Healthy and Delicious Cooking

How wonderful to reconnect with old friends, after a long absence, and all because of Cauliflower! I had no idea that this vegetable had such a "cult following", but after I posted a couple of cauliflower blogs, both strangers and friends responded with calls for more. My friend, Bob, from Chicago, was one of those people.A few years had passed since we last spoke. Both of us, along with our partners, Skyped for over an hour, catching up on times gone by. Let that be a lesson to us all. If an embarrassingly long period of time has passed, don't ponder or procrastinate.  Reach out and retrieve your friends. Life happens, time rushes by. It happens to all of us, but it is no excuse for abandoning good friendships. Bob saw a woman at Patel grocery store , with a cart loaded with cauliflower. He surmised that she was going to prepare Alu Gobi, a classic Indian dish of cauliflower and potatoes. I have been making Madhur Jaffreys' version for years, and it remains a fami

The theme this year was an Indian Thanksgiving (Indian-American, not Native American), and I revamped all the side dishes with an Indian spiced twist. My Spice Rubbed Roast Chicken marinade was doubled for a 12 pound turkey. We seated 14, had 2 main dishes, 7 sides, 3 desserts, and the bar was hopping. I always moan at having made far too much food, and I, actually, forgot to serve one of them. The Creamed Corn with Garam Masala Butter remained on the stove, and, when discovered later that evening, was devoured with spoons, right out of the pot, by the late-nighters. The house rang with youthful laughter and noise, for the rest of the weekend, during which time, all the left-overs were consumed. By Sunday evening, the kids were gone, the house was sadly quiet again, and the fridge was bare. Thanks for the memories. RECIPE Serves 8 4 pounds frozen corn 1 large onion, chopped 3 cloves garlic, minced 1 stick butter (8 tablespoons) 2 tablespoons garam masala* salt  to taste

For some, Fall represents dark days and the horror of winter to come. for me, it evokes comfort and warmth. Orange, burgundy, yellow and mahogany blanket the land, blaze upon the treetops, and dance against the sky. This is the time of year when I buy pumpkins of all sizes, and decorate the house with gourds of all types and colorful Autumn  leaves. Most of my family and friends consider me nutty, but I dont care. I welcome Halloween, and all the ghosts, witches and monsters that grace my door. Then October ends, and all those pumpkins need to be cook! Luckily my family likes pumkin, and it freezes beautifully. We cut them up and divide them into 1 pound bags. During the course of season we make soup, lasagna, muffins, pumpkin with black-eyed peas, pumpkin enchiladas, and the list goes on and on. believe it not, each dish is distinctly different from the other. Fall brings simmering soups and stews to brace us for the winter to come, and Pumpkin Soup is usually the first of the repe

Delicious, yes. Healthy, questionable. You get a lot of calcium and a lot of fat. Here is my theory. It is OK to indulge every once in a while, if you do the whole grain, lean meats, veggies and fruits, most of the time. I didn't grow up on "American Food", but mac and cheese was comfort food for our family of cheese lovers. Later on in my life, my Dad introduced us to the wonderful Edna Lewis, the doyenne of Southern Cookery. I loved it all, the Smothered Chicken, Collard Greens, Fried Cat Fish, She Crab Soup, and I can go on and on. So when my friend, Rudy, asked to be taught how to make Macaroni and Cheese , I turned to Edna Lewis' "The Gift of Southern Cooking". Miss Lewis' is not the usual bechamel based recipe. It is less of a pasta dish, and more of a cheesy custard. And if you follow her serving size, it is a side dish, and not a main dish. In my home it is the Main Attraction, the Leading Lady, and Center Stage. It serves 4, instead of 8-10, a

We have had hurricane Sandy and a Nor'easter Storm that carpeted our town with 4" of snow. It is cold and dark by 4:30, petrol is at a shortage, and public transportation is packed and slow. I cant think of a more perfect time to rush to the kitchen to cook up something warm and comforting. My Turkey and Carrot Stew with a Puree of Cauliflower would hit the mark. You may rethink Mashed Potatoes with this dish. The cauliflower is light, airy and decadent. It soothes the soul and warms the heart and chases away those Stormy Blues. RECIPE 4 Servings 1 small cauliflower 1/2 cup whole milk 2 tablespoons butter cayenne pepper (optional0 salt to taste Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out. In a small saucepan, combine milk, and butter and bring to a simmer

I look forward to my Sunday mornings at my neighborhood Farmers Market. It is usually jammed, and the energy is exhilarating. So much so that, as I purchase my fruits and vegetables for the week, I have to refrain from spinning into a shopping frenzy. After retuning home with all my beautiful produce, I become overwhelmed with the bounty of my produce. It always looks like far too much when piled upon my kitchen counter. However, as I sip on a glass of wine, it always amazes me how the creative juices, rapidly, start flowing. I had thighs from my Di Paola Turkey Man, beautiful, golden carrots, and a huge head of cauliflower. Creativity blossomed. Visions of a Turkey and Carrot Stew with a Puree of Cauliflower danced into my imagination. And later that evening, it was a hit! RECIPE Serves 4 1 1/4 LB. turkey thigh, in 2" cubes 1 teaspoon paprika   2 tablespoons flour salt and pepper 2 tablespoon olive oil 3 medium carrots, peeled and cut into 14" rounds 2 m

When I met my husband he ate 2 vegetables - spinach and broccoli. I like spinach and broccoli so I thought I could accommodate. After a month I did not want to look at either spinach or broccoli ever again. So I decided that I was going to make myself any vegetable I felt like, and he could just abstain. Cauliflower is the side dish that I prepared, and barely consumed, since Michael devoured most of it. The "spinach-broccoli era" had come to an end. Thank God! The moral of the story is that one can rethink their likes and dislikes when foods are prepared differently. I like to introduce people to simple Indian recipes because cooking Indian food seems daunting to many, my daughter, Layla, included. Here you roast the cauliflower with the onions and spices, sprinkle with herbs, and enjoy! RECIPE Serves 4-6 1 mediium cauliflower florets 1 medium red onion, peeled, and sliced 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 cup olive oil 2 tablespoons red

Many, many moons ago, a young and beautiful couple traveled the oceans from a land of coconut trees,paddy fields, mangoes and tea estates. A land that is braced by the Arabian Sea and studded with backwater canals. Glorious seafood was plentiful, and the Hindu, Muslim and Catholic communities of the region, prepare a variety of delicious dishes. I am a product of that young couple, and originate from Kerala, that lovely state in the South West corner of India. As such, I crave a good fish curry pretty often. In Kerala this fish would probably be wrapped in banana leaves and grilled over a fire, but a simple marinade and a few minutes in the oven can produce similar results.Accompany the creamy sauce with steamed brown rice and a side dish of Roasted Cauliflower. At the risk of repeating myself, it is "Healthy and Delicious". Enjoy! RECIPE Serves 4-6 1 2 lb. whole fish , scaled, gutted (use whatever looks good at the market)* 1 cup cilantro, chopped 2 tablespoo

OK. So I've gotten stuck on the Mexican Trail, and frankly I am enjoying  the journey. I blame Saveur Magazines" August/September 2012 issue. I was ready to pack my bags, but I headed into the kitchen instead. I had chicken breast leftovers, from roasting a chicken. I tossed it with sauted spinach, wrapped it in corn tortillas, and laced them with a chili-tomato sauce. Yum!                                                                      For you vegans, skip the cheese, (which is minimal)  and for my vegetarians, skip the chicken. Both variation are scrumptious and simple. Enjoy! Tip : make extra salsa to drizzle on meats or eggs, or just to dip with baked chips for a healthy snack. RECIPE 2-4 SERVINGS Sauce   3 each of guajillo or ancho chiles, stemmed and seeded hot water to cover 1 medium onion, chopped 3 large garlic cloves, minced 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon dried oregano, preferably Me

I love Chiles Rellenos. They are cheese or meat stuffed poblano peppers, that are dipped in a fluffy meringue, floured and deep-fried, and I adore every, not so healthy, bite. Thank you Oaxaca, Mexico, for this fabulous creation. However, I made them without deep-frying, but by baking them with a cheesy vegetable stuffing, and I served it with rice and beans. My Mexican amigos may faint with horror, but, honestly, they were quite delicious, and easier on the arteries. The pepper were spicy, sweet, and combined with the creamy stuffing it, literally, melted in your mouth. Having the real deal every now and then is fine, and enjoy every morsel. But for those of us who need a fix more frequently, this vegetarian meal satisfies the soul. And even you carnivores may display a reluctant smile! RECIPE ( 2 servings) 4 medium poblano pepper 1 Tablespoon vegetable oil 1 small onion, minced 1 clove garlic, minced 1 jalapeno, minced (seeded if you dont want heat) 1 small red pepper, d

I served this with Roast Chicken, but it is a quick and healthy side dish that can accompany a variety of main courses. Both mustard seeds and cumin boost your immune system to ward of  cold and flu, and cumin has, for centuries, been used in India, as a digestive. Simple, delicious and healthy too? Who could ask for anything more? RECIPE (SERVES 4) 1 pound green beans 2 teaspoons canola oil 2 teaspoons mustard seeds 2 teaspoons cumin seeds salt and pepper to taste Trim ends of beans and cut into 2" lengths. Heat the oil in a skillet, and add the mustard seeds. Immediately place a cover on the pan, keeping the heat at a medium flame. You will hear the mustard seeds popping and hitting the top of the lid. The minutes the sound ends lift the lid and add the cumin seed for 20 seconds, stiirring to coat with oil. Now, add the beans, salt and 1/2 cup water. Cover, lower flame and simmer for 5-10 minutes, until the beans are done.

The crunch is on! Thanksgiving looms ahead and decisions have to be made. What's the theme?(we always have a theme, and a different one each year). Whose preparing which dish? How many people? It is a week of family returning home from various parts of the country, and the Inn at Hoover Avenue,  is full. After a week or two of haggling, a delectable menu emerges, and all in the family are truly thankful! I have started testing recipes, and, I think this may the finalist for our Turkey extravaganza. Let the squabbling begin!!! I  roasted a chicken and served it with Green Beans Tossed with Mustard and Cumin Seeds. A cucumber salad will also be a nice accompaniment. RECIPE 6-8 servings 1 stick butter or 1/2 cup Greek yoghurt 2 tablespoons ground cumin 2 tablespoons ground coriander 4 teaspoon paprika 1/2 teaspoon ground cardamom 1 tablespoon celery salt 2 teaspoons cayenne 1 teaspoon ground ginger 10 cloves, ground 5 loves garlic salt to taste Mix all the ingre

Once again I turn to the simple yet delicious food from Diane Kolichas. Her book, "Meze", provides an abundance of recipes that are constantly enjoyed by my family and friends. Serve this with the Zucchini and Potatoes in a Skillet , and listen to the sighs of contentment. RECIPE (4 servings) MARINADE 1 1/2 cups dry red wine 1/3 cup extra virgin olive oil 2 bay leaves 2 tablespoons minced garlic salt and pepper to taste 2 1/2 pounds boneless pork shoulder, cut into 1 1/2" cubes RELISH cayenne pepper to taste 1-2 large red onions, sliced 1 1/2 cups Greek yoghurt Steep the pork in the marinade for 4 hours. Heat a gril (I used a grill pan), and grill pork for about 5 minutes per side. Remove. Dust generously with cayenne and onions, and serve with yoghurt on the side.

The Glorious Foods of Greece by (once again) Diane Kolichas, is a history, anthropology and culinary treasure, all  rolled up in one. I delve into it as if it were a novel of suspense, and, before I know it, several hours have passed.  This recipe is so pretty. It make me feel as though I just created a work of art, and, when consumed, I realize that I have. Thanks again, Diane! RECIPE (4-6 servings) 5-6 tablespoons extra virgin olive oil 4 medium potatoes, peeled and cubed salt and pepper 4 garlic clove 1 cup fresh mint 2 medium tomatoes, diced 3-4 medium zucchini, diced freshly ground pepper Heat 2 tablespoons oil in a skillet, and add potatoes, 1/3 garlic and 3 tablespoons mint. Sprinkle with salt, cover and cook on medium low flame for 8 minutes. Next, spread 1/2 the tomatoes over the potatoes, more mint, 1/3 garlic and salt. Layer the zucchini and, again, sprinkle with mint, salt and pepper, the remaining garlic and the remaining tomatoes. Pour the remaining

I think my husband is addicted to Chicken Curry. It must have begun  in London, where as a wild teenage boy (well before our acquaintance) he had his first taste of Indian food. As a result, I am constantly on a quest for a new recipe. I was getting stuck in a rut with Chilli Chicken (previous blog), and my mothers' Kerala Chicken Curry. Both are delicious and family faves, but the cook was getting bored. Cardamom Chicken Curry is easy to prepare.A marinade and slow cooking over a low flame, produces a rich, fragrant curry to be enjoyed with simple, boiled white rice, (brown for the compulsively health conscious). I served it with a saute of Pumpkin and Potatoes, and a new family favorite was born. RECIPE SERVES 2-4 2 whole chicken legs 1/2 cup yoghurt 1 teaspoon cayenne powder 1 teaspoon turmeric 6 pods of green cardamom, crushed 1 tablespoon canola oil 1 cinnamon  stick 1 medium onion, minced 1 clove garlic minced 1 serrano chili minced  1 inch piece ginger minced

When I think back on the amazing restaurant meals that I have consumed, 2 immediate visuals pop into my head. both were probably the most expensive  and so I quickly shove them out of my thoughts. However, restaurant Primaveras Truffle Pasta and Gray Kuntz' Truffle Risotto (notice the recurring theme?) were both Heaven on earth. Truffles are definitely not in my budget so I didnt even attempt to recreate either of these dishes. Then I discovered Truffle Pasta (yes, the truffles are in the dough), truffle oil, and truffle salt. All affordable, and tossed together, my Nirvana. RECIPE SERVES 2 4 oz truffle pasta 1 tablespoon butter + 1 tablespoon olive oil 8 oz mushrooms, chopped 2 teaspoons fresh sage, chopped 1/4 cup parmesan 1 teaspoon truffle oil sprinklling of truffle salt balck pepper to taste (optional Cook the pasta according to directions. Saute mushrooms in butter and oil for 2-3 minutes. Add the pasta, sage, and half the cheese, with 1/4 cup of the pasta wa