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...

This is a twist on Enchiladas Suizas, where chicken wrapped in corn tortillas are bathed with a creamy tomatillo-poblano sauce. At weeks end I found some sad looking cherry tomatoes, avocados that had finally ripened, and left-over roast chicken breast, the prime reason for roasting a chicken, as far as I am concerned. I made the creamy sauce with avocados, grilled tomatoes, some jalapenos and garlic. topped off the wrapped chicken enchiladas with all the bits of left-over cheeses in the fridge, and end-of week enchiladas were born. RECIPE Serves 4 1 cup cherry tomatoes 2 jalapenos (I like it spicy) 4 cloves garlic, peeled 3 avocados 1 cup cilantro 1 teaspoon cumin, toasted salt and pepper 8 corn tortillas 2 chicken breast, shredded 1 1/2 cups left-over cheese, grated Heat a cast iron skillet and grill the tomatoes, jalapenos and garlic until brown spots appear, and the garlic is soft enough to adhere to a knife. Blend the vegetables with the avocados, cilantro, toaste...

It has been a while since I have written on my blog. A new job and a change in household dynamics (kids home for the summer), stifled creativity. Though I was grateful for opportunities that have been presented to me-I love my job, and I'm surrounded with wonderful people- I was having some challenges in finding balance in my life. The tasks at work and at home became overwhelming, and I was impatient, tired, and anxious by days end. Well, this had to stop! I started this blog at a particularly low point in my life. I had lost my job, found myself inadequately equipped for the 21st centuries computer savvy world, and there was little possibility that I could ever work in my field again. The rules and requirements had changed and, to top it off, I was at a not-so-desirable age for employment. A dear friend, Neyla, encouraged me to start a blog and share recipes. Blogging was quite alien to me but when presented as a food journal I decided to give it a try. At this depressing and, ...

I grew up with lots of noodles: Italian, Chinese, Thai, Malaysian, I loved them all. However I did lean towards the robust, and rarely prepared light, gingery broths and soups. I perceived them as bland. Once again I was wrong. There is something wonderfully cleansing about these types of dishes. The clean, delicate liquid infuses the silky noodles while comforting and soothing the soul. Throw in some greens and serve it with your protein of choice. I like to give a quick steam or sauté to a fillet of fish, sauce it with some broth, drizzle it with sesame oil and serve it with the noodle. It's delicious,  its healthy, and it's guilt free. Now that's comfort food! RECIPE Serves 4 4 cups chicken stock 2 cups water 1/4 cup mirin 1/4 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons minced ginger 2 cloves garlic minced 8 oz Chinese noodles of choice 4 6 oz. fillets of salmon 1 lb. bok choy 2 scallions minced 1 tablespoon sesame oil Make a broth o...

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...