Healthy and Delicious Cooking

Mmmmmmmmm. . . It's that time of year. The colors of gold, orange, red and yellow glow against the bluest of skies, and the stove beckons with the promise of simmering stews and hearty soups. I love the Fall. Many bemoan the coming of winter, the early nights, and the shortage of sunlight, but not me. Fall feels like a blanket of warmth accompanied by a crisp breeze coaxing people to gather in their homes and enjoy the bounty of the orchards and the fields. It is time to harvest, prepare meals and share in the candlelight. My beef bourguignon has carrots, mushrooms, radishes, celery, and any root vegetable that you care to throw in with the beef and red wine. It simmers in a low oven for 3 hours. The aromas build and fill the house and by the time we eat we are crazed with anticipation. I serve it with a puree of celeriac. Now that is how to enjoy Falls bounty. RECIPE 4 servings 1 lb. beef, cut int 1" cubes 1 tablespoon olive oil 1 tablespoon butter 1 onion sliced 3...

Holidays are wonderful but they can be bittersweet We share good times, and a bounty of food, with friends and family, and we toast those whose absence weigh heavily. This Thanksgiving my son and daughter-in-law, rightfully, stayed with our family in Rochester, to give thanks and to celebrate Jareds' father-in-law, Tonys', miraculous recovery from adversity. I had to prepare far less food without Jared at the table, and he begged for leftovers to be frozen and shipped. With a house full of kids for the entire weekend, there was barely a crumb left in the cupboard. So much for leftovers! Then much to our surprise, Jared and Sonia came for a week in December, and I planned a Thanksgiving recreation. It didn't happen. The week was packed with events, a continuous stream of family and friends, and then they were gone. But surprises are a plenty, and lo and behold, Jared (sadly without Sonia), returned to welcome in the New Year with his New York family. This time I was deter...

How wonderful to reconnect with old friends, after a long absence, and all because of Cauliflower! I had no idea that this vegetable had such a "cult following", but after I posted a couple of cauliflower blogs, both strangers and friends responded with calls for more. My friend, Bob, from Chicago, was one of those people.A few years had passed since we last spoke. Both of us, along with our partners, Skyped for over an hour, catching up on times gone by. Let that be a lesson to us all. If an embarrassingly long period of time has passed, don't ponder or procrastinate.  Reach out and retrieve your friends. Life happens, time rushes by. It happens to all of us, but it is no excuse for abandoning good friendships. Bob saw a woman at Patel grocery store , with a cart loaded with cauliflower. He surmised that she was going to prepare Alu Gobi, a classic Indian dish of cauliflower and potatoes. I have been making Madhur Jaffreys' version for years, and it remains a fami...

The theme this year was an Indian Thanksgiving (Indian-American, not Native American), and I revamped all the side dishes with an Indian spiced twist. My Spice Rubbed Roast Chicken marinade was doubled for a 12 pound turkey. We seated 14, had 2 main dishes, 7 sides, 3 desserts, and the bar was hopping. I always moan at having made far too much food, and I, actually, forgot to serve one of them. The Creamed Corn with Garam Masala Butter remained on the stove, and, when discovered later that evening, was devoured with spoons, right out of the pot, by the late-nighters. The house rang with youthful laughter and noise, for the rest of the weekend, during which time, all the left-overs were consumed. By Sunday evening, the kids were gone, the house was sadly quiet again, and the fridge was bare. Thanks for the memories. RECIPE Serves 8 4 pounds frozen corn 1 large onion, chopped 3 cloves garlic, minced 1 stick butter (8 tablespoons) 2 tablespoons garam masala* salt  to tas...

When I met my husband he ate 2 vegetables - spinach and broccoli. I like spinach and broccoli so I thought I could accommodate. After a month I did not want to look at either spinach or broccoli ever again. So I decided that I was going to make myself any vegetable I felt like, and he could just abstain. Cauliflower is the side dish that I prepared, and barely consumed, since Michael devoured most of it. The "spinach-broccoli era" had come to an end. Thank God! The moral of the story is that one can rethink their likes and dislikes when foods are prepared differently. I like to introduce people to simple Indian recipes because cooking Indian food seems daunting to many, my daughter, Layla, included. Here you roast the cauliflower with the onions and spices, sprinkle with herbs, and enjoy! RECIPE Serves 4-6 1 mediium cauliflower florets 1 medium red onion, peeled, and sliced 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 cup olive oil 2 tablespoons red...

I served this with Roast Chicken, but it is a quick and healthy side dish that can accompany a variety of main courses. Both mustard seeds and cumin boost your immune system to ward of  cold and flu, and cumin has, for centuries, been used in India, as a digestive. Simple, delicious and healthy too? Who could ask for anything more? RECIPE (SERVES 4) 1 pound green beans 2 teaspoons canola oil 2 teaspoons mustard seeds 2 teaspoons cumin seeds salt and pepper to taste Trim ends of beans and cut into 2" lengths. Heat the oil in a skillet, and add the mustard seeds. Immediately place a cover on the pan, keeping the heat at a medium flame. You will hear the mustard seeds popping and hitting the top of the lid. The minutes the sound ends lift the lid and add the cumin seed for 20 seconds, stiirring to coat with oil. Now, add the beans, salt and 1/2 cup water. Cover, lower flame and simmer for 5-10 minutes, until the beans are done.

The Glorious Foods of Greece by (once again) Diane Kolichas, is a history, anthropology and culinary treasure, all  rolled up in one. I delve into it as if it were a novel of suspense, and, before I know it, several hours have passed.  This recipe is so pretty. It make me feel as though I just created a work of art, and, when consumed, I realize that I have. Thanks again, Diane! RECIPE (4-6 servings) 5-6 tablespoons extra virgin olive oil 4 medium potatoes, peeled and cubed salt and pepper 4 garlic clove 1 cup fresh mint 2 medium tomatoes, diced 3-4 medium zucchini, diced freshly ground pepper Heat 2 tablespoons oil in a skillet, and add potatoes, 1/3 garlic and 3 tablespoons mint. Sprinkle with salt, cover and cook on medium low flame for 8 minutes. Next, spread 1/2 the tomatoes over the potatoes, more mint, 1/3 garlic and salt. Layer the zucchini and, again, sprinkle with mint, salt and pepper, the remaining garlic and the remaining tomatoes. Pour the ...

I happen to love them. I saute them in butter and/or olive oil, throw them in meat stews and curries, or just munch on them raw. Yum! However, all you CSA people, with piles of radishes in your box, saute those greens right away, and store them in the fridge to add to any number of dishes. Then make this delicious dip. It can be made to finish a soup, thinned into a dressing, or just devoured with flatbreads or pita chips. It keeps in the refrigerator, but I assure you, it wont last long. RECIPE (Makes 4 cups) 1 lb radishes, diced 3/4 cup sourcream 1/2cup Greek yoghurt 3 oz feta cheese 1 teaspoon lemon zest 1/4 cup lemon juice 1/3cup dill salt and pepper to taste  Mix it all up and ENJOY! For those of you who like a little kick and color in you lives, mince a jalapeno or serrano chili, and toss it in.

ODE TO DIANE The Monday blues dissipated after making Roasted Eggplant,Salad, Potato and Zucchini in a Skillet, and lovely little Pork Skewers with Cayenne and Raw Onions. WOW! Thank you Diane, your beautiful food was a massage for my soul, and brought joy to my loved ones.  BYE BYE BLUES Thought I burnt it but the creamy, white flesh was perfect. RECIPES Roasted Eggplant Salad with Feta, Onions, Peppers, and Garlic (8 servings) 3 large eggplant juice of 1 large lemon 1/2 cup extra virgin olive oil 1 large red onion, chopped 2 green peppers, chopped 3 cloves garlic 7 ounces feta, crumbled 1/2 teaspoon cayenne salt and pepper to taste Poke the eggplant all over surface and roast in a 450 oven for 45 minutes to 1 hour, or until charred and wrinkled, (as above). Slit the eggplant open and scrape out the flesh on to a cutting board. Place in a bowl and squeeze lemon and add the olive oil and mix well. place in the serving dish. Add chopped vegetables and ...