Healthy and Delicious Cooking

The past 3 months have been a journey of pain, frustration, wonderment, and profound gratitude. Unable to do much of anything, I had the love and support of my wonderful friends, my amazing family and an incredible partner and husband. As cranky as I was I eagerly anticipated one delicious dinner to another, prepared daily, by Michael. My plan was to blog about each recipe so that I would remember these wonderful meals, but that proved to be a little too ambitious given the discomfort that I was in. Today, I am nearly mended and hoping to resume my life as it once was. Best of all, I am back in the kitchen, cooking for those I love. However, I intend to cherish the memories of those lovely dinners from a generous and loving guy, and share some of my favorites.   This is one of them. This dish is especially good when tomatoes are in season.  It is quick and easy, yet warm and comforting. A ccompany with a salad and a baguette, (or Microwave Rosemary Potatoes* a la Michael) a...

My daughter Sarina spent 3 months in Israel in 2011 with an organization call WOOF, whereby she lived and worked on farms and had to take turns preparing meals for the farm workers (and herself). Quite a challenge but she learned a great deal and one of the dishes, which she considered an Israeli staple, was Shakshuka. With farm fresh eggs and the luscious, just-picked tomatoes on the vine she would prepare this beautiful, delicious and healthy meal.  For Sunday brunch she put her culinary talents to work and created Shakshuka for her Dad and me. (Just saying the name makes one happy). She served it on a bed of grains (we had millet), accompanied with a salad of cucumbers and red onions, and Labneh or thick yoghurt on the side. You could have warm pita bread, as they did on the farm. Whatever you choose, and wherever your surroundings may be, you will enjoy a wonderful meal.  RECIPE SERVES 4 2 tablespoons olive oil 2 teaspoons tomato paste (Israelis use Harissa) 2 ...

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...

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,...