Category Archives: Recipes
Pickles. What’s there not to like? They’re refreshing, crunchy, juicy, and bursting with tangy, sweet, and savory flavors. They’re the perfect condiment. In a pinch you can serve them with cheese. They can be chopped and served over a bowl of rice, a humble meal served in many parts of Asia. They complement all sorts of grilled or roasted meat and fish proteins, and more. More importantly, they’re easy to make and you can make lots of them ahead of time. For a busy working person, that might be just enough of a reason to go out and grab a basket full of produce to experiment with, using my basic Asian-style pickling liquid.
Here I use yellow and green string beans, but this recipe is excellent with Persian cucumbers or cauliflower as well. Feel free to experiment with cabbage too or cherry green tomatoes.
PICKLED CURRY STRING BEANS
Be sure to use unseasoned rice vinegar, as the seasoned version already has salt and sugar. It is better to control the amount of sugar and salt. Anything pickled will last a few weeks, even months, but guaranteed these won’t last a week, because they’re that good.
(makes 1 quart)
1 teaspoon kosher salt
1 tablespoon sugar
2 cups unseasoned plain rice or white vinegar
2 teaspoons Indian curry powder
1 teaspoon coriander seeds
1 teaspoon black peppercorns
3 large garlic cloves, peeled
5 ounces green string beans (about 1-1/4 cup), stem end trimmed
5 ounces yellow string beans (about 1-1/4 cup), stem end trimmed
1) in a mixing bowl, add the salt and sugar. Whisk in the vinegar until the sugar and and salt dissolve completely. (Do not try to melt over heat or you will weaken the flavor of the vinegar). Stir in the curry, coriander seeds and peppercorns.
2) In a wide-mouthed quart jar, place the string beans vertically. Add the garlic cloves, scattering and pushing them in a bit, then whisk and pour in the pickling liquid. Refrigerate for 1 week for optimum flavor. If you like the string beans more firm, try them after 2 days. If you like them softer, let them macerate for 2 weeks or longer.
NOTE: though there is sugar and salt in the pickling liquid, understand that when eating these string beans the actual amount of sugar and salt going into your body is negligible. It’s all in the liquid, which presumably you will not be drinking!
HEALTH BENEFITS: Vitamin A, B1, B2, B3, B6, C, K, iron, calcium, folate, potassium, protein, fiber… an antioxidant as well. Eat your beans!
This recipe is adapted from my upcoming book, “Switch-It-Up: 50 Recipes for Perfectly Portioned Meals for Prediabetes, Diabetes, and Heart Health” to be published in 2015 by the American Diabetes Association. Also check out my other book “Asian Flavors Diabetes Cookbook,” which won a 2013 Nautilus Book Award.
Spices are excellent for your health. They can be”warming” and are believed to help fight all sorts of illnesses from common colds to more serious cancers, diabetes and heart disease. So while many people might stick to salt and pepper, when spices are added to food, as is the tradition in many Asian food cultures, you might just find that it makes your meals so delicious that a little will go a long way, skipping seconds, which is key in maintaining a healthy weight.
Many studies show that the more blend your food, the more likely you are to keep eating looking for more interesting flavors until you find them. When you introduce spices, adding complex layers of flavor to your meals, you approach food in a different way. Perhaps you eat more slowly, savoring every bite, truly engaging your senses. And let’s face it, it doesn’t take a rocket scientist to know that introducing a good amount of plant-based food to your diet, can only do you good. So don’t feel like you have to study herbal medicine before adding herbs and spices to your meal. Just do and switch them up. Your complexion will improve because your body will slowly but surely get rid of toxins. Anything worth its weight in gold takes time.
Every day, I spice up my food (and also add lots of fresh herbs). It’s common sense. Herbal medicine in both Asian cultures and other ancient (Greek and Roman, for instance) traditions always used herbs to help detox and general heal the body. In order for herbs and spices to have an effect on the body, it’s important to include them in daily meals in various combinations. I switch them up often to get various nutrients that are necessary to maintain proper health. Our bodies go through a lot. We live in an environment that is less than perfect. Getting sick, especially in crowded cities, is easy. I encourage you to practice prevention by eating lots of plant based foods, incorporated herbs and spices.
Here is an easy method for making a fragrant oil condiment you can drizzle over any number of vegetarian, seafood and meat dishes. Enjoy! … don’t know what to give for Christmas, how about a nice fragrant oil?
FRAGRANT COCONUT OIL
Feel free to create your own spiced oil. If you want to add cinnamon, orange peel, ginger and or star anise, do so. Have fun with this.
(Makes 1 cup; 1 teaspoon serving size)
1 cup coconut oil
2 teaspoons coriander seeds
2 tablespoons onion seeds
1 tablespoon cumin seeds
7 green cardamom pods
3 black cardamom pods
7 curry leaves
3 cassia leaves
2 dried red chilies
In a small pot over medium heat, add the coconut oil and toast the spices until they pop (but do not burn them), about 1 minute. Remove from heat, let cool and transfer to a heatproof glass jar.
During the holidays, when chestnuts are in season, I buy them once a week. I most often cut a slit in each and roast them in a dry skillet on the stove and eat them as is.
My French grandmother used to braised them in red wine with herbs to serve as a side dish during Christmas, when we traditionally had our turkey dinner. She often would add turkey stock, but you can most certainly use vegetable or mushroom stock instead for vegetarian versions of this delicious creamy yet chunky gravy.
This is perfect as a filler for vegetarian meals. It’s also a delicious complement to all sorts of meat or poultry dishes, if that is what you love. Serve it during your Thanksgiving dinner, or any holiday. I have no doubt you will enjoy it.
ROASTED CHESTNUTS BRAISED IN RED WINE
You’ll notice that as the chestnuts cook down in the liquid, they will break down to create a thick sauce. A perfect gravy consistency, though deliciously chunky.
(serves 8 to 12)
2 cups red wine
3 cups water, vegetable, mushroom, chicken or turkey stock
1 pound chestnuts, roasted and peeled
3 sprigs thyme
1 bay leaf
salt and pepper to taste
In a medium pot over medium heat, add the wine and water or stock, chestnuts, thyme, bay leaf, and salt and pepper to taste. Braised until the chestnuts break down and the sauce thickens, about 45 minutes or longer depending on the desired consistency. (Do not process in a food processor.)
I see cranberries and I automatically think, “holiday.” I love their vibrant red color and tart flavor. And aside from my favorite cardamom-ginger infused cranberry sauce (a must during Thanksgiving), I love it when cranberries bleed into the fruit I mix them with.
I love crisp anytime of the year, using all sorts of seasonal fruit. During the fall and winter, I have a soft spot for apples and pears, my favorite for baking being Granny Smith and Honeycrisp apples, and Bosc pears.
This concoction of apples, pears and cranberries results in a dessert that is not too sweet, not too tart, but just right and absolutely delicious. This crisp is also loaded with walnuts to round out the flavors and add a nice crunch in every bite.
Have a pleasantly sweet and tart Thanksgiving!
ROLLED OATS AND WALNUT CRISP TOPPING
3 cups rolled oats (thick if you like extra crunch)
1 heaping tablespoon raw sugar
1 heaping tablespoon flaxseed meal (optional)
2 tablespoons all-purpose flour
1/2 cup crushed raw or plain roasted walnuts (or any nut you want)
1 stick salted butter, melted
In a bowl, toss together the rolled oats, flaxseed meal, flour, sugar, and walnuts. Add the melted butter and mix well. Set aside
APPLE PEAR CRANBERRY MIX
Have enough fruit to fill a 9″ x 12″ baking dish to the top and then some!
6 to 8 Granny Smith apples, peeled, cored and chopped
6 to 8 Bosc pears, peeled, cored, and chopped
2 cups fresh cranberries
2 tablespoons raw sugar
8 fresh sage leaves, julienned (optional)
Preheat oven to 375°F for 20 minutes.
Meanwhile, in a large mixing bowl, toss together the apples, pears, cranberries, sugar and sage (if using). Transfer to a baking dish and top with “rolled oats and walnut crispy topping”. Bake until golden and the fruit are softened, about 45 minutes. (you may need to cover with aluminum foil, if topping gets too dark before the fruit is cooked through and softened.)
I’ve never been a fan of pumpkin pie. In fact I think I’ve tasted it may be once or twice. It must be the sweet dense texture and the fact that most of them are made from canned pumpkin mix that makes me shy away from this Thanksgiving classic.
When it comes to pastries in general, French tarts are my go-to, whether sweet or savory. My mother has always made a French butternut squash tart for Thanksgiving, ever since we’ve been celebrating the holiday. Diced, the squash is scattered, along with onions and herbs, atop a thinly rolled out, flaky butter crust. Here is the recipe for this very easy savory tart.
The trick to having a flaky crust is to not over-knead it. Also be sure the butter is chilled and you work fast incorporating it with flour. An egg, though not necessary, results in a super flaky pastry. Tip: Shape the dough, pressing it against 1/2 sheet pan (18″ x 13″) or tart mold. You can also free form it, but be sure to roll it out thin, about 1/16-inch thick.
3/4 cup all-purpose flour, plus extra for kneading
3/4 cup whole-wheat flour
1 stick salted butter (1/4 cup), chilled and diced
1 to 3 tablespoons chilled water
1 large egg (optional)
On a clean and floured work surface, sift together both flours, forming a mound. Scatter the chilled butter. With your fingertips, quickly work the butter into the flour until the mixture looks crumbly. It doesn’t need to be uniform. In fact some large clumps are acceptable. Make a well in the center and add the water OR the egg. Start gathering the flour toward the wet ingredients, gradually mixing them together until well combined but still crumbly. Without kneading, press the dough together into a ball. Flatten and wrap with plastic. Refrigerate for 30 minutes.
BUTTERNUT SQUASH TOPPING
1 large butternut squash, peeled, seeded and cut into 1/2 dice
1 large yellow or red onion, peeled and chopped
1/2 bunch flat or curly parsley, leaves only
6 sprigs fresh thyme, leaves only
Salt and pepper to taste
TO ASSEMBLE THE TART
Preheat oven to 400°F for 20 minutes.
Meanwhile, scatter some flour on a clean work surface and roll out the dough thin in any shape you wish to either fit a specific tart mold, 1/2 sheet pan, or to free form. Scatter the butternut squash, onions, parsley and thyme. Season with salt and pepper and bake until golden, about 45 minutes.