Healthy and Delicious Cooking

So, you need a tablespoon of dill for a particular recipe, you buy the bunch, and watch it die as the week proceeds. What a waste. I started blending the remaining dill with a cup of Greek Yoghurt, (or for those of you who like it rich, 1/2 yoghurt and 1/2 creme fraiche), a couple of scallions, salt and pepper. Bottle it and use it to dress salads, toss it with roasted potatoes or, make a lovely side dish of creamed greens to accompany grilled or roasted meats or seafood, as I did for last nights dinner. I had some beautiful Roasted Wild Coho Salmon, a treat for my Seattle born Hubby, served it with Wilted Spinach and Chive tossed with My Creamy Dill Dressing. Yum!

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.

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...

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 ...

I cannot believe that I have had Diane Kolichas' 2 fabulous books, Meze and The Glorious Foods of Greece , sitting on my shelf for several years, and have neglected to use them every chance that I get. Healthy, Nutritious and Amazingly Delicious! As a nutritionist, we talk about eating the color wheel, and this, ladies and gents, is the way to do it. This weekend we savored on Spinach, Tomato, and Feta Omelet, and family and house guest swooned. RECIPE (8 serving) 4 cups chard or spinach, chopped 3 tablespoons extra virgin olive oil 1 medium red onion, minced 2 tablespoon tomato paste OR 2 medium tomatoes chopped salt and pepper 6 ounces Greek feta, crumbled 5 large eggs, lightly beaten with salt and pepper Heat the oil and saute the onions, for 10-15 minutes, on a low flame. Add the tomato paste or tomatoes,and mix well Add the greens, sat and pepper. Saute until wilted and all liquid has evaporated. Add the feta and stir for 5-7 minutes until nearly ...