Spices add flavor to food which might make you eat less by satisfying your taste buds.
I want to say no – that’s not true. If you gave me tub full of celery, I will probably stop after the first stalk, but if you put some yummy sauce on it, I might eat 2 or 3 or even 5.
I am not about to argue with scientists though.
Spicy food is known to make us lose weight – very little weight – so be careful.
This summer I was on a panel at the first Asian Feastival in New York City. We were discussing spices, which is a huge topic and we just scraped the surface in the forty five minutes that we was allotted for the talk.
Since I like a little show and tell myself, I had taken a few spices to show the crowd.
There are 5 spices that provide a decent entry to the vast world of Indian cuisine. Over the years, I have noticed that spices are what attract people to Indian food and are also the same thing that scare them away. Many Indian recipes list 24 ingredients and most people shy away from that and then go and make something which calls for a lot fewer ingredients. I don’t blame them. I would do the same.
Following is a solution. If you buy these 5 spices, you can make many Indian dishes that will taste delicious and authentic.
1. Cumin Seeds
2. Coriander Seeds
3. Black Mustard Seeds
4. Turmeric Powder
5. Cayenne Pepper
The above spices along with fresh ginger, garlic, onions and tomatoes will come through almost every time you want to make an Indian meal.
In the next 5 days, I will post a recipe each day using one or more of the 5 spices.
Question: Have you ever been discouraged from making Indian food due to the number of spices that you are asked to acquire by some recipes?
Until I eat again!
Dessert is a slippery slope for many people when they are trying to watch their weight.
I am lucky that dessert is not my thing.
I am not a fan of dessert – eating it or making it. I like this dessert though, because it is easy to make – it is essentially cooking as opposed to baking and the results are magnificent.
Most importantly, this dessert is almost all fruit and so healthful. You can have 2!
This recipe can also be done with peaches – whatever is in season – apples too.
Pears Poached in Chai
The tea adds an elegant complexity to the flavor of the pears
* 2 cups water
* 2 black tea bags
* 1/2 cup sugar
* 2 large firm but ripe Bosc pears, halved lengthwise and cored
* 1 Stick Cinnamon
* 4 whole cloves
* ½ cup Plain Yogurt (drained over night)
Bring 2 cups water to boil in a medium saucepan. Add tea bags. Remove from heat. Cover and let steep 10 minutes. Discard tea bags. Add sugar to tea and stir over medium heat until dissolved. Add pears, cinnamon and cloves. Cover and simmer until pears are just tender, about 10 minutes. Using slotted spoon, transfer pears to a bowl. Boil syrup in saucepan until reduced to 3/4 cup, about 5 minutes. Pour syrup over fruit. Chill until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Serve the pears topped with a tbs. of yogurt and the syrup.
Until I eat again!
I can eat eggs morning, noon and night – and I do. Not in the same day though.
One small egg has 54 calories and a large one about 72. Now that is a bargain wouldn’t you say? You can do so many things to 2 eggs and feel satisfied.
The above is one of my favorite ways to make eggs for a crowd. Brunch comes to mind when I want to make something simple, delicious and filling. These eggs do it all.
They don’t really need a recipe – I’ll give you a quick blueprint though.
Slice a couple of onions, dice the same amount of tomatoes.
In a large flat skillet saute the onions in oil or butter. Season with salt and pepper. After about 10 minutes, add the tomatoes. When the onion tomato mixture looks appealing start breaking the eggs one at a time over the mixture. To cook the eggs through you can either put the pan in the oven for about 5 to 8 minutes at 350 degrees or cover the skillet and cook until the eggs are done to your liking.
Garnish with chopped cilantro and served with toasted bread.
Since this is brunch, you can splurge and serve the eggs with potato hash. that recipe will come soon.
Enjoy these eggs – tell me how you like to cook your eggs.
Until I eat again!
Lets face it – chicken is quite the staple in most people’s diet. I am sure that you have a dozen recipes in your repertoire. I would like to introduce one that is so simple and equally healthful.
It is great in the winter as well as in the summer when you can throw the chicken on the grill and enjoy it with a salad.
The recipe is simple – to make it even more calorie friendly, use fat free yogurt and omit the oil.
Whatever you do, do try it and let me know what you think.
Tandoori Style Baked Chicken
4 skinless, boneless chicken breasts, cut into 2 inch pieces
1 cup plain yogurt
2 Tbs. Sour cream
2 Tbs. minced fresh ginger
2 Tbs. minced fresh garlic
1 Tbs. Cumin powder
2 Tbs. Coriander Powder
½ tsp. Turmeric powder
1 tsp. Cayenne Pepper
1 Tbs. Canola Oil
¼ cup lemon or lime juice
Salt to taste
Cilantro or Mint for garnish
In a mixing bowl, combine all ingredients for the marinade and mix well. Taste for seasoning before adding the chicken.
Marinate the chicken and refrigerate covered overnight or for at least 4 hours.
Preheat the oven to 400 degrees. Put the chicken on a baking sheet and bake for about 20 minute or until the chicken is cooked.
If you want the chicken to be browned while cooking, remove some of the marinade and place the pieces about ½ inch apart on the baking tray.
Serve hot, garnished with cilantro.
Until I eat again!