Healthy and Delicious Cooking

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