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...

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 ...