get your yummy back

musings from a health supportive culinary artist

Chicken Madras Curry July 11, 2010

Filed under: how to make it,where to get it — chezdesblog @ 2:41 pm
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spice market

On Fridays, we like to eat dinner at home. It’s a nice way to unwind from the week and catch up again before the weekend takes off. This past Friday, I had to work (cooking, of course), so I knew in advance that I wanted dinner to be simple, tasty, and comforting. I went to my recipe binder and came across this old favorite – Chicken Madras Curry. Yahtzee!

My friend Jennifer gave me this recipe years ago after having enjoyed it at her house. Ever since, it’s been a standard of mine that continues to satisfy. I’ve tweaked it a bit over the years in the spice department, and I’ve made some substitutes along the way, such as replacing heavy cream with lite coconut milk. 

It’s a one-pot meal, which is nice. It calls for a variety of toppings including chopped apple, green onions, raisins, and peanuts or cashews – so everyone can “have it their way.” 

The word “curry” actually comes from a word that means “sauce,” and is used to refer any number of spicy, saucy dishes. Curry powders are usually blends of spices, herbs, and seeds. I buy a lot of my spices online from Penzeys. They have an entire page devoted to curry powders, including salt-free blends and tips for choosing the right spice for your tastebuds. Enjoy!

 

Fish Tacos with Southwest Rice and Corn Salad May 16, 2010

Filed under: how to make it,where to get it — chezdesblog @ 11:58 pm
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We had special guests with us this weekend, so we wanted to make a fun dinner at home, allowing us to linger over drinks, dinner, and, um, more drinks. On Saturday morning, before they arrived, we made the rounds to our new favorite places for the freshest ingredients. The coup of the morning was finding the Kanaloa Seafood Market.  I learned about it on yelp.com, which I am finding is a fantastic resource for someone like me, new to a community. Kanaloa’s only uses select fishermen to source their sustainable seafood. Their mission is “doing the right thing, in the right way, at the right time, for the right individual, for the right reason, with the right feeling…every time.” This place is amazing – you should check it out. Not only do they eat their values, they ship everywhere.

We learned from them that the only locally, sustainably sourced fish for us at the moment is halibut. Given that our menu included fish tacos, halibut was actually what we wanted – either that or mahi mahi. We dressed our halibut with a bit of lime juice, tequila, olive oil, Old Bay, chipotle chili powder, and then grilled it. Taco toppings included guacamole made with fresh avocados from the farmer’s market, cabbage, cilantro, and my housemade tomatillo salsa. These tacos rocked. On the side, we served this Southwest Rice and Corn Salad. The flavors are bold but light and make a nice companion for fish or fowl. Black beans, margaritas, good tunes, and family…some evenings are better than others!

 

Navigating the Farmers’ Market May 6, 2010

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There’s nothing like spending a morning or afternoon outdoors, at the market, surrounded by the bounty of your local farms. A trip to the farmers’ market is a way of nourishing your community and yourself. In many communities, farmers’ markets are held on the weekdays, which is a nice way to shake things up and avoid skipping it for the sake of other (more important?) items on the weekend’s to-do list.

I have friends who like the idea of the farmers’ market but are paralyzed by the thought of actually purchasing produce and cooking with it. Either that, or, they go crazy buying produce at the farmers’ market, get it home, look at it and think – “uh-oh, what now?”

I find that a little pre-planning goes a long way when it comes to visiting the farmers’ market. You need to take cash to buy produce and reusable bags to carry it home. It’s also nice to have a shopping list, which means you’ve thought a bit about what you want to cook for the week. Visit the recipe index for inspiration.

It’s also helpful to have some guidelines in mind for selecting the best possible produce whether it’s fresh herbs, greens, asparagus, summer fruit, corn, berries, or root vegetables. For guidelines and more tips on how to make the most of your next visit to the farmers’ market, see my article on How to Pick Farmers’ Market Produce.

 

Welcome to Santa Barbara! May 3, 2010

Filed under: where to get it — chezdesblog @ 1:05 am

I confess. I have been distracted – with good reason!

As of today, we are officially residents of Santa Barbara, California. Otherwise known as the “American Riviera,” Santa Barbara is perched on California’s central coast, about 90 miles north of Los Angeles. Flanked by the mountains and the sea, it is, um, paradise.

Last week, my husband, the cat, and I drove across the country. This is the third time I have made the trip across country by car, although I’d never taken I-40, which parallels the historic Route 66. We hit Nashville, Little Rock, Oklahoma City, Albuquerque, Amarillo, and Flagstaff (just to name a few cities) before cruising into California. 

Honestly, eating healthy while road-tripping is no easy task. Gas stations, hotel breakfast buffets, and food courts are mine fields for a healthy diet. Keeping a few food rules in mind, I must say, we fared pretty well. Very early on, we decided to stock up on only healthy snacks for the car. We would visit local markets to buy bananas, apples, grapes, water, and low-fat string cheese. Candy was not allowed in the car, with the exception of sugarless gum. For lunch, we would split a healthy sandwich. Sometimes we had it made to our specifications at a market deli counter and other times we paid a visit to Subway (conveniently located at EVERY gas station between DC and CA). In the evening, we were sure to start (and sometimes end) our meal with salad and we drank LOTS of water. We also made it a point to exercise every day. Feeling good about my food choices made the time in the car just that much more sufferable. 

The drive across country is a wonderful lesson in history, geography, food, and culture. It reminds me of how deeply our eating habits and food values are shaped from childhood. Growing up in California, my Mom would pick lemons, limes, and oranges from our trees to flavor our meals. We also had pomegranate and apricot trees. The climate, tradition, and foodways of California are just a few of the many reasons I am so happy to be back in Santa Barbara!  

Assuming all goes according to plan, our stuff should arrive sometime this week. Once the kitchen is up and running, I will begin testing recipes once again. Until then, I’ll be dreaming of what to do with all of the oranges, kumquats, and pineapple guavas growing in my new back yard…

 

Baked and Tossed: Bulgur Two Ways April 5, 2010

Filed under: how to make it,where to get it — chezdesblog @ 7:52 pm
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I am on a mission to use up the whole grains in my pantry. It’s a fun challenge, combining healthy eats with spring cleaning.  Today, I had some great success with bulgur. I wanted to try something new, so I decided to bake with it, using the cooked grain as an ingredient in Bulgur Raisin Muffins. Hearty, healthy, and lightly spiced, these muffins are a wonderful way to start your day or satisfy your snack-tooth.

When you cook bulgur, it doubles in volume. So, after making the muffins, I had some slightly scented bulgur left to work with and made this delicious Bulgur Pilaf with Roasted Squash and Mint. I know what you’re thinking. Butternut squash? Now? I saw one in the market the other day and couldn’t help myself. I had to get it just…one…last…time until next season.

While we’re on the topic of seasonality, check out this interactive Seasonal Ingredient Map. It’s pretty cool. Choose a month and a state, and a list of seasonal ingredients pops up. Ingredient descriptions and recipe ideas included. It’s a great tool for unleashing your inner locavore!

 

Chicken with Dijon, Sage, and Parmesan March 21, 2010

Filed under: how to make it,where to get it — chezdesblog @ 10:33 pm
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mustard flowers in bloom

I’ve been out of town for a while, so tonight was the first night my husband and I have shared a home cooked meal in weeks. Given the special occasion, I asked my husband what he would like for dinner. He said, “How about that chicken?” I knew what he meant immediately. I make this Chicken with Dijon, Sage, and Parmesan and it’s totally yummy.

Boneless, skinless chicken breasts are covered in a Dijon mustard sauce. Then they are dredged in a toasted bread crumb mixture that includes sage and finely grated Parmesan cheese. I use Panko bread crumbs, which are the Japanese version of bread crumbs, because they are crisp, light, and flaky.

Dijon mustard is one of those condiments I use a lot for adding bold flavor. Other easy, go-to items for flavor include capers, olives, citrus juice, citrus zest, fresh herbs, garlic, fresh ground pepper, and of course, salt. I use sea salt to avoid chemical additives and processing. Maldon is some of the best. I also use Celtic Sea Salt, which comes in both coarse and fine grains. Both can be found on the Internet or in gourmet grocery stores.

 

Moroccan Halibut with Carrots March 17, 2010

Filed under: how to make it,where to get it — chezdesblog @ 7:25 pm
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I admit it. I’m on a bit of a carrot kick. I snapped this picture at the farmer’s market in Santa Barbara, California last weekend. Farm-fresh carrots are sweet, crunchy, and a great source of vitamins, minerals, and fiber. They come in hues of orange, yellow, and even red. I’ve been enjoying them for days.

My next stop was the fish market. I relied on my trusty pocket guide from the Monterey Bay Aquarium Seafood Watch to help me make a healthy, sustainable choice. Have you seen this? It’s a great little guide that steers you towards the best seafood choices. There is a hard-copy pocket guide (by region) and a mobile guide. Check it out.

Anyway, I picked up some Alaskan Halibut and went to town on this Moroccan Halibut with Carrots.  The cinnamon and cayenne highlight the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon finish the dish with light and lovely notes. Healthy, delicious, and not at all fussy. It’s a keeper!

 

Broccoli + Apple = Yummy Salad February 1, 2010

Filed under: how to make it,where to get it — chezdesblog @ 2:58 am
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Before I get to the Broccoli Apple Salad, I have to tell you about Coach Rajeev. This weekend, I needed to run 16 miles as part of my training for the Boston Marathon on April 19. As you may recall, I am away from home for 8 weeks, working as an apprentice in the kitchen at Three Stone Hearth in Berkeley, CA. Away from home, away from husband, away from cat, and alas, away from running club.

All it took was a conversation, an email, a phone call, and *poof*, I had a club to run with here in Northern California. So, on Saturday morning, I hopped in my car and made my way to the Coyote Creek Trail to join the group for a long run.

I thought I knew what I was getting into – meeting some kindred spirits, getting in a 16-mile run, and enjoying the chance to run outdoors in January (!!). Little did I know that Coach Rajeev was part if the package.

He instantly made me feel welcome and assured me that I would not be on my own despite the fact that I was the only one doing that distance. He would stick with me. Ummm, okay! Coach Rajeev is an ultra-marathoner, one of those crazy people you hear about that do those crazy 50k, 100-mile, and even 250-mile runs. Wow. Not only did he coach me through 16 miles, he threw in some speed work, some hill work, and some serious mind/body connection work. I really learned a lot from him in our short time together. I’m still thinking about it.

Inspired, I came home and made a Broccoli Apple Salad , which I’ve been craving. Quick, raw, and tangy sweet, it’s a tasty alternative to a mixed green salad. It won’t disappoint. I also came home from the kitchen today with a whole wheat sourdough starter. I’ll have to see what sort of trouble I can stir up with that!

 

Chunky Chicken-Barley Soup December 15, 2009

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When the weather turns cold, there is nothing like a hot, healthy bowl of chicken soup to warm you up from the inside.

Trust me, it doesn’t have to be a  major production to make chicken soup. This recipe for Chunky Chicken-Barley Soup is on my go-to list of soups for the season. It is a nice way to use left-over cooked chicken, or you can substitute turkey. This recipe calls for quick-cooking barley, which is a natural whole grain that has been pre-steamed, so it cooks in about 10-12 minutes. I usually find it in the grocery store near the rice, or you can order it on the internet.

Barley is low in fat and is a good source of fiber and niacin. I use it in soups, salads, and side dishes. Hulled barley, also called barley groats, is the most nutritious form of barley because only the tough, outer hull has been removed. It also takes the longest to cook. Pearled barley, which has also had the germ removed, is therefore a little less nutritious (although still quite nutritious) and a little less chewy – but quicker to cook. Quick-cooking barley is similar in nutrients to pearled barley, but since it’s been pre-steamed, it’s ready in a fraction of the time. Quick and healthy. I like it!

 

Food that Fuels Me October 29, 2009

Filed under: where to get it — chezdesblog @ 12:21 pm
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NYC FallOn Sunday, I am running the NYC Marathon. This will be my 6th marathon, but it’s been a year and a half since my last one.  Yes, there have been half a dozen half-marathons and several road races in the meantime. Yes, I have followed my training program since July, working long runs around summer weekend plans. Yes, I have been doing my core workouts and cross-training in the cycling studio. No matter – I still get the jitters!

This week, I am tapering, drinking plenty of fluids, getting some sleep, and watching what I eat. Honestly, there’s not a lot of recipe testing going on. Leading up to the event, I focus on very simple foods that are easy to digest – this is no time for beans, raw vegetables, alcohol or experiments. I stick with low-fiber, high-carbohydrate options such as bagels, cooked cereal, apples, pasta, yogurt, fruit, skim milk, rice, and lean protein. 

On race morning, we have to catch the Staten Island Ferry at 5:30 am to make our way out to the runner’s village and start line. Somehow, among trains, ferries, shuttles, and bag drops, I plan on having instant plain oatmeal and a banana before the race starts at 9:40 am. The rest of my race nutrition plan revolves around Vanilla Gu and Gatorade. Yummy? Not really, but it’s worked in the past; let’s hope it works again!!