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...

Beans, whether they are baked, braised with meats, tossed into sauteed greens, or mixed with grains and vegetables, provide a satisfying meal for people all over the world. The classic combination of chickpeas and greens is found throughout the Mediterranean and South Asian cuisines. Small amounts of meats, combined with vegetables and beans give us stews from the Spanish, Portuguese, and French, and let us not forget good old Baked Beans from the American North East. These dishes have nourished and sustained families for generations. A bang load of nutrition and economic considerations may be the reason but sublime, gastronomic satisfaction and over all deliciousness has kept beans bubbling on our stoves. Cassoulet is the classic French casserole, choke full of white beans, duck, sausages, and pork, all smothered and baked up with duck fat, known as confit. It can take up to 3 days, and, yes, the end result is quite amazing. However, a few short cuts, and substitutes can ma...

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...

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...

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...

My daughter Sarina loves to experiment with food. Salty with sweet, sour with spicy, and every other combination you could possibly imagine. This can be a hit or miss proposition, but this was an amazing hit. A thin smear of creme fraiche on toast, 2-3 anchovies, slices of avocado, and a squeeze of lemon; heaven. For those anchovy-haters, smoked salmon is also delicious, but not quite so dramatic. Both anchovies and avocados are high in protein, lower cholesterol levels, promote heart health, and are rich in omega fatty acids. I believe that eating healthy is an admirable goal. However, when it's decadently, sinfully delicious as well, you have hit the jack pot! Thanks Sarina. RECIPE Serves 2 for a light meal Serves 4 for a snack 4 slices of whole grain bread creme fraiche or sour cream 8 anchovies 2 ripe avocados juice from 1/2 a lemon pepper to taste (optional) Toast the bread and spread a thin layer of the creme fraiche. Lay 2 anchovies on each toast. Slice hal...

For some, Fall represents dark days and the horror of winter to come. for me, it evokes comfort and warmth. Orange, burgundy, yellow and mahogany blanket the land, blaze upon the treetops, and dance against the sky. This is the time of year when I buy pumpkins of all sizes, and decorate the house with gourds of all types and colorful Autumn  leaves. Most of my family and friends consider me nutty, but I dont care. I welcome Halloween, and all the ghosts, witches and monsters that grace my door. Then October ends, and all those pumpkins need to be cook! Luckily my family likes pumkin, and it freezes beautifully. We cut them up and divide them into 1 pound bags. During the course of season we make soup, lasagna, muffins, pumpkin with black-eyed peas, pumpkin enchiladas, and the list goes on and on. believe it not, each dish is distinctly different from the other. Fall brings simmering soups and stews to brace us for the winter to come, and Pumpkin Soup is usually the first of the ...

I look forward to my Sunday mornings at my neighborhood Farmers Market. It is usually jammed, and the energy is exhilarating. So much so that, as I purchase my fruits and vegetables for the week, I have to refrain from spinning into a shopping frenzy. After retuning home with all my beautiful produce, I become overwhelmed with the bounty of my produce. It always looks like far too much when piled upon my kitchen counter. However, as I sip on a glass of wine, it always amazes me how the creative juices, rapidly, start flowing. I had thighs from my Di Paola Turkey Man, beautiful, golden carrots, and a huge head of cauliflower. Creativity blossomed. Visions of a Turkey and Carrot Stew with a Puree of Cauliflower danced into my imagination. And later that evening, it was a hit! RECIPE Serves 4 1 1/4 LB. turkey thigh, in 2" cubes 1 teaspoon paprika   2 tablespoons flour salt and pepper 2 tablespoon olive oil 3 medium carrots, peeled and cut into 14" rounds 2 m...

Many, many moons ago, a young and beautiful couple traveled the oceans from a land of coconut trees,paddy fields, mangoes and tea estates. A land that is braced by the Arabian Sea and studded with backwater canals. Glorious seafood was plentiful, and the Hindu, Muslim and Catholic communities of the region, prepare a variety of delicious dishes. I am a product of that young couple, and originate from Kerala, that lovely state in the South West corner of India. As such, I crave a good fish curry pretty often. In Kerala this fish would probably be wrapped in banana leaves and grilled over a fire, but a simple marinade and a few minutes in the oven can produce similar results.Accompany the creamy sauce with steamed brown rice and a side dish of Roasted Cauliflower. At the risk of repeating myself, it is "Healthy and Delicious". Enjoy! RECIPE Serves 4-6 1 2 lb. whole fish , scaled, gutted (use whatever looks good at the market)* 1 cup cilantro, chopped 2 tablespoo...

OK. So I've gotten stuck on the Mexican Trail, and frankly I am enjoying  the journey. I blame Saveur Magazines" August/September 2012 issue. I was ready to pack my bags, but I headed into the kitchen instead. I had chicken breast leftovers, from roasting a chicken. I tossed it with sauted spinach, wrapped it in corn tortillas, and laced them with a chili-tomato sauce. Yum!                                                                      For you vegans, skip the cheese, (which is minimal)  and for my vegetarians, skip the chicken. Both variation are scrumptious and simple. Enjoy! Tip : make extra salsa to drizzle on meats or eggs,...

I love Chiles Rellenos. They are cheese or meat stuffed poblano peppers, that are dipped in a fluffy meringue, floured and deep-fried, and I adore every, not so healthy, bite. Thank you Oaxaca, Mexico, for this fabulous creation. However, I made them without deep-frying, but by baking them with a cheesy vegetable stuffing, and I served it with rice and beans. My Mexican amigos may faint with horror, but, honestly, they were quite delicious, and easier on the arteries. The pepper were spicy, sweet, and combined with the creamy stuffing it, literally, melted in your mouth. Having the real deal every now and then is fine, and enjoy every morsel. But for those of us who need a fix more frequently, this vegetarian meal satisfies the soul. And even you carnivores may display a reluctant smile! RECIPE ( 2 servings) 4 medium poblano pepper 1 Tablespoon vegetable oil 1 small onion, minced 1 clove garlic, minced 1 jalapeno, minced (seeded if you dont want heat) 1 small red pepper, d...

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 ...

I think my husband is addicted to Chicken Curry. It must have begun  in London, where as a wild teenage boy (well before our acquaintance) he had his first taste of Indian food. As a result, I am constantly on a quest for a new recipe. I was getting stuck in a rut with Chilli Chicken (previous blog), and my mothers' Kerala Chicken Curry. Both are delicious and family faves, but the cook was getting bored. Cardamom Chicken Curry is easy to prepare.A marinade and slow cooking over a low flame, produces a rich, fragrant curry to be enjoyed with simple, boiled white rice, (brown for the compulsively health conscious). I served it with a saute of Pumpkin and Potatoes, and a new family favorite was born. RECIPE SERVES 2-4 2 whole chicken legs 1/2 cup yoghurt 1 teaspoon cayenne powder 1 teaspoon turmeric 6 pods of green cardamom, crushed 1 tablespoon canola oil 1 cinnamon  stick 1 medium onion, minced 1 clove garlic minced 1 serrano chili minced  1 inch piece gin...

When I think back on the amazing restaurant meals that I have consumed, 2 immediate visuals pop into my head. both were probably the most expensive  and so I quickly shove them out of my thoughts. However, restaurant Primaveras Truffle Pasta and Gray Kuntz' Truffle Risotto (notice the recurring theme?) were both Heaven on earth. Truffles are definitely not in my budget so I didnt even attempt to recreate either of these dishes. Then I discovered Truffle Pasta (yes, the truffles are in the dough), truffle oil, and truffle salt. All affordable, and tossed together, my Nirvana. RECIPE SERVES 2 4 oz truffle pasta 1 tablespoon butter + 1 tablespoon olive oil 8 oz mushrooms, chopped 2 teaspoons fresh sage, chopped 1/4 cup parmesan 1 teaspoon truffle oil sprinklling of truffle salt balck pepper to taste (optional Cook the pasta according to directions. Saute mushrooms in butter and oil for 2-3 minutes. Add the pasta, sage, and half the cheese, with 1/4 cup of the pasta wa...

What a fun evening! My friend Rudy, my daughter Layla, hubby and I, discussing domestic and foreign policy (rather heatedly at times), and trying to solve the woes of the world. All the while, we were creating a beautiful pot of reddish-golden rice, chocked full of chorizo, smoked sausages, shrimps and mussels, glistening with roasted red and poblano peppers, and summer squash. Paella, is historically, an East meets West creation. In coastal Valencia Spain, the Moors brought the rice and Roman irrigation made treasures from the land, bountiful. Originally rabbit, snails, seafood, artichokes and small navy beans were added to the saffron flavored rice, but today, there are many variations. Though Valencians frown upon this practice, the rest of Spain has claimed Paella as their national dish. The night commenced with lively conversation while simmering a seafood stock, sauteing vegetables and meats, washing and debearding mussels, and shelling shrimp. All culminated in a fabulous meal...

My mother makes this chicken dish smothered with lots of onions and spices.It is rich and decadent, and has always been  a favorite of mine. While raising my family "Chili Chicken" was constantly requested by my kids. I made the dish with Chicken Wings, and we ate it with a Cabbage tossed with Mustard Seeds, and lots of hot Whole Wheat Breads called Chapatis. Last night my husband, Michael, asked if I could prepare it, and I realized that it was the first time that I was cooking the dish for only 2 people. My mind traveled through time, from dining with my parents and my brother while growing up, to having meals with my children and their father, to the present, where its just the 2 of us at the table. Throughout, this dish continues to delight. Life keeps changing and those around our dining table evolve, but if we share past pleasures we can spread the joy for years and generations to come. Thanks, Mom! RECIPE SERVES 2 2 tablespoons canola oil 6 chicken wings 2 l...

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...