Healthy and Delicious Cooking

My friend, Diane, requested a recipe for a sweet mango chutney. In my part of India we only make hot and savory mango "pickle". Chutney is usually a thick coconut or herbaceous condiment. I had to do a bit of research and testing in order to come up with a recipe that was to my satisfaction. My first attempt was far too spicy, so it was back to the drawing board. The scent of spices and mangoes permeated our home for days. Major Grey Mango Chutney, which is the condiment that most people are familiar with, is supposedly created by a 19th century British Army officer. It is much sweeter than Indian chutneys and not as spicy.  I have chosen a  recipe that is sweet, yet has a little heat, as well. I tested it on my family, as a  marinade for a rotisserie chicken, and added it to Asian noodles, substituting it for Hoisin sauce. Try it on toast with some cream cheese. And of course, as Major Grey intended, accompany it with a nicely spiced curry. Diane, I hope this is to your ...

For some fortunate reason, there is an abundance  of shishito peppers at the farmers market this summer, and I am trying to use it at every possible opportunity. However, they are always sold in small amounts and I wanted to find a way to stretch their use by using  them as a condiment, and intensify their flavor.  Fresh salsas are a great way to enjoy the flavors while brightening a grilled meat, a stir-fry of vegetables, or sim ply, a piece of toast with a creamy burrata. A small amount is packed with flavor, and goes a long way. Make a batch, bottle and refrigerate, and enjoy in several preparations. Be creative. It's the spice of life. RECIPE 1 lb. shishito peppers salt and pepper 1 1/2 cups olive oil 4 garlic clove, smashed 1/3 sherry vinegar Heat a cast iron pan until smoking, and grill the peppers in a single layer. Cook tossing until the pepper are blistered on the surface   (You will probably have to do this in two batches).  Transfer to a ...

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...