Healthy and Delicious Cooking

Unlike my husband, who came from an all American meat-and-potato tradition, I did not grow up with big cuts of meat. My father liked his meat well-done (also known as cooked to death). Most of the steaks that I had consumed were not to my liking, either too rare or tough as shoe leather. I would like to give a shout out to Peter Lugers where I discovered the meaning of a great steak, and was truly amazed. The only exception to my steak reservations was my Grandmother-in -law, Ruth's, braised  steak with loads of onions and beef broth. The result was a velvety delicious, melt-in-your-mouth delight. A thin cut, like hanger steak is perfect but even cheaper cuts, such as cubed or chuck, would be fine because the hour of braising  renders it incredibly moist. Many believe that this is killing a good piece of beef, but that is the point. The meat doesn't have to be a prime  cut, which is crucial in cooking a broiled or grilled steak. You don't have to break the bank (whic...

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...

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...

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...

What is comfort food? For a Japanese it may be a bowl of noodles, for a South Indian (like me), perhaps some rice and Sambar, (a lentil stew), and for my daughter, Layla, it is, unquestionably, my Mothers grilled cheese sandwich. When I was growing up, comfort food in my family meant Spanish or Mexican Rice, even though neither culture has any bearing on my familys' origin. Nevertheless, it made us happy and gave us comfort. I prepared this dish the other day, for my family and my daughter, Sarinas', friends. My Mother always served it with a Cucumber Salad with Yoghurt and Dill, and so did I. As the "Mmmmmmmmmmms" buzzed through the room, I am happy to report that my Moms' comfort food continues on to the next generation. Try it and Enjoy! We called it Spanish Rice, but the recipe say Mexican. I dont think it is either! RECIPE (6servings) 3 tablespoons olive oil 1/2 cup raw rice 1 onion, thinly sliced 3 clove garlic, minced 1 lb ground beef 1 ta...