Healthy and Delicious Cooking

Mmmmmmmmm. . . It's that time of year. The colors of gold, orange, red and yellow glow against the bluest of skies, and the stove beckons with the promise of simmering stews and hearty soups. I love the Fall. Many bemoan the coming of winter, the early nights, and the shortage of sunlight, but not me. Fall feels like a blanket of warmth accompanied by a crisp breeze coaxing people to gather in their homes and enjoy the bounty of the orchards and the fields. It is time to harvest, prepare meals and share in the candlelight. My beef bourguignon has carrots, mushrooms, radishes, celery, and any root vegetable that you care to throw in with the beef and red wine. It simmers in a low oven for 3 hours. The aromas build and fill the house and by the time we eat we are crazed with anticipation. I serve it with a puree of celeriac. Now that is how to enjoy Falls bounty. RECIPE 4 servings 1 lb. beef, cut int 1" cubes 1 tablespoon olive oil 1 tablespoon butter 1 onion sliced 3

This is a twist on Enchiladas Suizas, where chicken wrapped in corn tortillas are bathed with a creamy tomatillo-poblano sauce. At weeks end I found some sad looking cherry tomatoes, avocados that had finally ripened, and left-over roast chicken breast, the prime reason for roasting a chicken, as far as I am concerned. I made the creamy sauce with avocados, grilled tomatoes, some jalapenos and garlic. topped off the wrapped chicken enchiladas with all the bits of left-over cheeses in the fridge, and end-of week enchiladas were born. RECIPE Serves 4 1 cup cherry tomatoes 2 jalapenos (I like it spicy) 4 cloves garlic, peeled 3 avocados 1 cup cilantro 1 teaspoon cumin, toasted salt and pepper 8 corn tortillas 2 chicken breast, shredded 1 1/2 cups left-over cheese, grated Heat a cast iron skillet and grill the tomatoes, jalapenos and garlic until brown spots appear, and the garlic is soft enough to adhere to a knife. Blend the vegetables with the avocados, cilantro, toaste

It has been a while since I have written on my blog. A new job and a change in household dynamics (kids home for the summer), stifled creativity. Though I was grateful for opportunities that have been presented to me-I love my job, and I'm surrounded with wonderful people- I was having some challenges in finding balance in my life. The tasks at work and at home became overwhelming, and I was impatient, tired, and anxious by days end. Well, this had to stop! I started this blog at a particularly low point in my life. I had lost my job, found myself inadequately equipped for the 21st centuries computer savvy world, and there was little possibility that I could ever work in my field again. The rules and requirements had changed and, to top it off, I was at a not-so-desirable age for employment. A dear friend, Neyla, encouraged me to start a blog and share recipes. Blogging was quite alien to me but when presented as a food journal I decided to give it a try. At this depressing and,

I grew up with lots of noodles: Italian, Chinese, Thai, Malaysian, I loved them all. However I did lean towards the robust, and rarely prepared light, gingery broths and soups. I perceived them as bland. Once again I was wrong. There is something wonderfully cleansing about these types of dishes. The clean, delicate liquid infuses the silky noodles while comforting and soothing the soul. Throw in some greens and serve it with your protein of choice. I like to give a quick steam or sauté to a fillet of fish, sauce it with some broth, drizzle it with sesame oil and serve it with the noodle. It's delicious,  its healthy, and it's guilt free. Now that's comfort food! RECIPE Serves 4 4 cups chicken stock 2 cups water 1/4 cup mirin 1/4 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons minced ginger 2 cloves garlic minced 8 oz Chinese noodles of choice 4 6 oz. fillets of salmon 1 lb. bok choy 2 scallions minced 1 tablespoon sesame oil Make a broth of chick

Beans, whether they are baked, braised with meats, tossed into sauteed greens, or mixed with grains and vegetables, provide a satisfying meal for people all over the world. The classic combination of chickpeas and greens is found throughout the Mediterranean and South Asian cuisines. Small amounts of meats, combined with vegetables and beans give us stews from the Spanish, Portuguese, and French, and let us not forget good old Baked Beans from the American North East. These dishes have nourished and sustained families for generations. A bang load of nutrition and economic considerations may be the reason but sublime, gastronomic satisfaction and over all deliciousness has kept beans bubbling on our stoves. Cassoulet is the classic French casserole, choke full of white beans, duck, sausages, and pork, all smothered and baked up with duck fat, known as confit. It can take up to 3 days, and, yes, the end result is quite amazing. However, a few short cuts, and substitutes can make a love

My daughter, Layla, is a wonderful cook. She bakes her own bread, cooks dinner practically every night, and test her recipes until achieving perfection. For some unfathomable reason, she stresses and frets over making Indian food. This makes no sense, especially considering the fact that it is half her heritage. On returning from India she purchased a good curry paste and curry powder, not knowing which was better. Then she attempted to prepare a curry with her usual fears and trepidations. Layla, this is for you. It is fast and easy, and you need not panic anymore. Both curry paste or powder can be used, and the quality is what counts. I use Bolts Curry Powder and Patel pastes , of which there are many different types. The key to a good curry is to take the time between each step, so that the vegetables can sweat, the spices shed their raw flavor, and the meats simmer on a low flame until soft and succulent. Take it nice and easy and be sure to BREATHE. meat in marinade RECIP

Nutritious eating is linked to seasonal food. Have your tomato in August, squashes in Fall, root vegetables in the Winter, and bring on the asparagus by Spring. That being said, sometimes we get tired of the seasons offerings, and deviate. Eggplants, peppers and zucchini are vegetables I need to eat all year round, and they are available, though hardly local. However, the flavors make a winters day a little warmer, and my disposition a lot sunnier. Ratatouille is a dish from Provence, France, that can be served warm or cold, as a side or a main. My version is not the classic way. I like to roast the vegetables and toss it with a rosemary flavored tomato sauce. The vegetables keep their shape, and the entire dish can be kept for a few days. It can be served with roasted meats or served on toast points as an appetizer. As a main dish, I warm a baguette with a nice runny cheese, pour a crisp white wine, and savor the flavors from the South of France. Sometimes we need to bend the rule

All you guacamole lovers, I am one of you!  Those bright flavors mingling with creamy avocado tastes  rich and decadent, and is actually good for you. It is packed with anti-oxidants and omega-3-fatty acids, boosting our immune system and preventing heart disease and strokes. And that is probably why it is the most over produced dip of our times, and we have gotten into a bit of a rut. Let me offer an Indian twist to this Mexican classic, just for a change. It is spicy and cooling, quick and easy, and still South of the border, just the Indian border. RECIPE Serves 4-6 1 large avocado, cubed Juice of 1 lime 1/4 cup coriander, chopped salt 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon garlic minced 1 small onion minced 1 teaspoon curry powder 2-4 green chilies 1/2 red onion. chopped In a bowl, mix the avocado with the lime, coriander and salt. Heat oil in a small pan and add the mustard seeds. Be sure to cover immediately, and wait until the seeds stop poppi

I am continually appalled at the amount of food we throw away in the average American household. My eternal quest to utilize over-ripe fruit and vegetables have led me to some tasty creations. Puree vegetables and fruits to serve with grilled meats, or stir into soups and sauces, or use in baking  to reduce the fat and sugar content in a recipe. If your fruits are going south throw them in the freezer and use them to make dairy and non-dairy smoothies. There is no excuse for wasting food! Now fruit cake is not beloved by many, so when our family fruit cake, namely my daughter Sarina, concocted this delicious treat, using over-ripe pears, bananas and berries, the Fruit Bread (not cake) was born. The blended, frozen fruit produced the moistest of  loaves. Sarina tested her creation on the next door kids, as well as us grown-ups, and the sighs and smiles of contentment said it all. Sarina, you took the term "Waste not, want not", to a brand new level. RECIPE 1 Loaf 1 cup

Stuffing a leaf, be it a cabbage, grape leaf, lettuce leaf, or any other type of green leafy vegetable, is  universal comfort food. The Greeks have their Dolmas, the Thais wrap their Laab, a spicy ground meat, the Vietnamese fill noodles, shrimp and pork in lettuce, and the Eastern Europeans wrap meat and rice mixtures in blanched cabbage leaves. My brother' fiance, Lucia, is Romanian, and she blanches the entire cabbage head and pickles it, like sauerkraut. Though her version is time consuming, the lovingly prepared creation, is sublime. However, it does not need to be an arduous preparation. A stuffed leafy vegetable is a satisfying and healthy entree. Just blanch the leaves, or the entire head, for a few minutes, and peel as many leaves as you require. The stuffing can be any mixture of meat, grains and vegetables, or just grains and vegetables, pleasing both vegetarians and carnivores alike. Braise it for an hour in a simple tomato sauce and the result is warm, succulent bund

I think that I've mentioned my love of Southern American food. Mac & Cheese, Fried Catfish, Collard Greens, Fried Chicken etc. etc. So when my brother, Vijay, gave me  Paula Deans' Southern Cooking Bible for Christmas,  the year to come looked rich and delicious. When I think of Paula Dean I envision butter, butter, and more butter. And though "nothing is better than butter"-as you well know, Paula darling- too much is a health concern. This humble dish can be quite healthy. It is a lean source of protien, and for those of you who abstain from red meat, a pounded chicken breast can work as well. I made a few tweaks, but I stayed with Paula's direction for the most part. Paula's version does not use butter, and I do! A batter-sauted steak is drizzled with a peppery cream sauce. Serve it with cheese laced grits, and a medley of vegetables and savor every bite. It may taste like a guilty pleasure, but guess what? It's not. RECIPE Serves 4 4 4-5 oz c

My daughter Sarina loves to experiment with food. Salty with sweet, sour with spicy, and every other combination you could possibly imagine. This can be a hit or miss proposition, but this was an amazing hit. A thin smear of creme fraiche on toast, 2-3 anchovies, slices of avocado, and a squeeze of lemon; heaven. For those anchovy-haters, smoked salmon is also delicious, but not quite so dramatic. Both anchovies and avocados are high in protein, lower cholesterol levels, promote heart health, and are rich in omega fatty acids. I believe that eating healthy is an admirable goal. However, when it's decadently, sinfully delicious as well, you have hit the jack pot! Thanks Sarina. RECIPE Serves 2 for a light meal Serves 4 for a snack 4 slices of whole grain bread creme fraiche or sour cream 8 anchovies 2 ripe avocados juice from 1/2 a lemon pepper to taste (optional) Toast the bread and spread a thin layer of the creme fraiche. Lay 2 anchovies on each toast. Slice hal

Holidays are wonderful but they can be bittersweet We share good times, and a bounty of food, with friends and family, and we toast those whose absence weigh heavily. This Thanksgiving my son and daughter-in-law, rightfully, stayed with our family in Rochester, to give thanks and to celebrate Jareds' father-in-law, Tonys', miraculous recovery from adversity. I had to prepare far less food without Jared at the table, and he begged for leftovers to be frozen and shipped. With a house full of kids for the entire weekend, there was barely a crumb left in the cupboard. So much for leftovers! Then much to our surprise, Jared and Sonia came for a week in December, and I planned a Thanksgiving recreation. It didn't happen. The week was packed with events, a continuous stream of family and friends, and then they were gone. But surprises are a plenty, and lo and behold, Jared (sadly without Sonia), returned to welcome in the New Year with his New York family. This time I was deter

For those of you who have checked in on this blog, in the month of December, I truly apologize for my negligence. The holidays brings on so much activity that, though I had lots of anecdotes and recipes to share, getting to the computer proved to be  a little difficult. So forgive me, and perhaps we can share the season, together, in the quiet, hibernating month of January, as we welcome in the New Year. Happy 2013. My Mother-In-Law, Jody Marcia  Strohl, has been making this bread every year during the Christmas season since the year of my husbands birth. Suffice it to say that that was a very, very long time ago. Michael has continued the tradition. He bakes several mini-loaves, and shares them with family and friends along with a bottle of cheer. It can be toasted and topped with cream cheese or a slice of cheddar, but I enjoy it simply on its own. My Mother serves it at tea time, and my children nibble on it while emptying their stocking on Christmas morning (yes, they still do t