Healthy and Delicious Cooking

 For Christmas my brother, Vijay, gave my husband the Charcuterie cookbook by Michael Ruhlman and Brian Polcyn.  Michael decided to work through the book from start to finish. His first attempt at Home Smoked Bacon was fantastic. It took a week for the pork belly to dry out and a few hours to slow roast, and it was well worth the wait. I love bacon, and what I love most about these salty, smoky, crispy morsels, is that you can use a very small amount to achieve enormous  flavor. 4 ounces crisped up in a cast-iron pan, are ample for a flavor-packed meal serving 4-6 people. I sauté it with broccoli rabe and either add it to pasta or cannellini beans, or just enjoy it on it own, with a side of grains. Add a couple of ounces of bacon to your basic tomato sauce for a rich smoky flavor. Bacon is a great way for us carnivores to increase our grains and vegetables, reduce our  meat intake, and still feel very satisfied. Lots of recipes tell you to blanch the ...

I grew up with lots of noodles: Italian, Chinese, Thai, Malaysian, I loved them all. However I did lean towards the robust, and rarely prepared light, gingery broths and soups. I perceived them as bland. Once again I was wrong. There is something wonderfully cleansing about these types of dishes. The clean, delicate liquid infuses the silky noodles while comforting and soothing the soul. Throw in some greens and serve it with your protein of choice. I like to give a quick steam or sauté to a fillet of fish, sauce it with some broth, drizzle it with sesame oil and serve it with the noodle. It's delicious,  its healthy, and it's guilt free. Now that's comfort food! RECIPE Serves 4 4 cups chicken stock 2 cups water 1/4 cup mirin 1/4 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons minced ginger 2 cloves garlic minced 8 oz Chinese noodles of choice 4 6 oz. fillets of salmon 1 lb. bok choy 2 scallions minced 1 tablespoon sesame oil Make a broth o...