Healthy and Delicious Cooking

A wonderful way to warm oneself during those miserably cold winter nights was a spicy bowl of Thai Red Curry with Pork and Eggplant ladled over nutty brown rice. One of my fondest memories is eating my way through Thailand, and though the cooks that fed me ground their delectable curries with fresh spices and herbs, I thank God for those sweet little tins of ready-made curry pastes, especially on week nights. Stir them into a little soy sauce and ground chilies, along with the protein of your choice and  the foundation of your stew is ready. Simmer for an hour or two, add your vegetables, and  continue cooking until they are cooked through. If using left-over roost meats it make preparing the meal even simpler. and much faster. Finish with s small amount of coconut milk and cilantro and you are ready to enjoy. My Pork and Eggplant Curry has the creaminess and heat to shake the frost, make your taste buds rejoice, and gently warm your body and soul. This curry...

As an impoverished college student, I had a tiny studio in the West Village with my soon-to-be husband, and could barely make ends meet. Our "go-to" meal, when friends and family popped in, consisted of eggplant sauteed in a bottled Chili/Garlic sauce. When served with rice, it filled us up as cheaply as possible, and left all contented. Today Sauteed Eggplant in Garlic Sauce continues to comfort and satisfy my soul. I still use a small amount of bottled sauce, but all the other ingredients are fresh, healthful and delicious. The recipe is easy, and can be prepared as quickly as ordering from your local Chinese Take-Out. I serve it with a bowl of brown rice, reminisce on those happy days of deprivation, and enjoy a nourishing, vegetarian feast. RECIPE Serves 2 2 Chinese eggplants, cut in 2" finger lengths 2 tablespoons garlic, minced 2 tablespoons ginger minced 2 scallion, sliced 1/4 cup soy sauce 1/2 tablespoon hoisin sauce 2 tablespoons garlic/chili sauce...

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...

ODE TO DIANE The Monday blues dissipated after making Roasted Eggplant,Salad, Potato and Zucchini in a Skillet, and lovely little Pork Skewers with Cayenne and Raw Onions. WOW! Thank you Diane, your beautiful food was a massage for my soul, and brought joy to my loved ones.  BYE BYE BLUES Thought I burnt it but the creamy, white flesh was perfect. RECIPES Roasted Eggplant Salad with Feta, Onions, Peppers, and Garlic (8 servings) 3 large eggplant juice of 1 large lemon 1/2 cup extra virgin olive oil 1 large red onion, chopped 2 green peppers, chopped 3 cloves garlic 7 ounces feta, crumbled 1/2 teaspoon cayenne salt and pepper to taste Poke the eggplant all over surface and roast in a 450 oven for 45 minutes to 1 hour, or until charred and wrinkled, (as above). Slit the eggplant open and scrape out the flesh on to a cutting board. Place in a bowl and squeeze lemon and add the olive oil and mix well. place in the serving dish. Add chopped vegetables and ...