Healthy and Delicious Cooking

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