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...

Our daughters boyfriend, Liam Harley, had a project whereby a meal is prepared in memory of a person or a meaningful time in ones life. My husband, Michael, was requested to participate, and chose to commemorate his grandmother, Thelma Ruth Patrick, known to the great-grandchildren as Grandma Ruth. I was the happy guest along with my friends Nina Chacko and Bob Nowak, to be invited to devour and enjoy the  feast. And what a feast it was. We started with a delicious Shrimp Dip, followed by "Chicken Legs"**, Twice Baked Potatoes and Pressure Cooker Green Beans. Dessert was lovingly prepared by our daughter, Layla. She is the only one in our family who has mastered the art of Grandmas' amazing Apple Pie, always served with a wedge of Cheddar Cheese. We told stories of our grandmothers, and recalled memories of our childhood, reliving many forgotten times. Thank you Liam and Michael, for a very special night, one that will not be forgotten. ** GRANDMAS' CHICKEN LEGS ...

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...

Once again I turn to the simple yet delicious food from Diane Kolichas. Her book, "Meze", provides an abundance of recipes that are constantly enjoyed by my family and friends. Serve this with the Zucchini and Potatoes in a Skillet , and listen to the sighs of contentment. RECIPE (4 servings) MARINADE 1 1/2 cups dry red wine 1/3 cup extra virgin olive oil 2 bay leaves 2 tablespoons minced garlic salt and pepper to taste 2 1/2 pounds boneless pork shoulder, cut into 1 1/2" cubes RELISH cayenne pepper to taste 1-2 large red onions, sliced 1 1/2 cups Greek yoghurt Steep the pork in the marinade for 4 hours. Heat a gril (I used a grill pan), and grill pork for about 5 minutes per side. Remove. Dust generously with cayenne and onions, and serve with yoghurt on the side.