Healthy Stuff, Cooking

Chick peas are the usual suspect in hummus, a flavorful dip that takes to all sorts of legumes (lentils, beans, any sort of dried peas) and various seasonings. This recipe is a classic but  take note of the other possibilities, from sweet potatoes and squash, to ground beets, and and different spice approaches you can create a new hummus every day! Hummus is a staple of the Middle Eastern kitchen but even classic chick pea based hummus recipes vary. I like  cumin in my hummus but feel free, as I do, to experiment with other spices when yo umake a new batch of hummus. For serving, do as they often do in restaurants -  fill a shallow dish with hummus. Then, using the back of a spoon, make a concentric trough in the puree and then drizzle in some olive oil. Serve with fresh pita wedges or raw vegetables.
 

Spices such as cinnamon and cardamom are being touted as natural anti-inflammatories.
They also happen to taste sublime in a café au lait. Calcium (in the form of almond or regular milk), and the goodness of spices and hot coffee make this the beverage of the hour.

This doesn’t have an exciting name but it is the fastest, easiest way to flavor and nutrition I know off. It is essentially chop, dump and sauté and serve but it smells as exotic as if you’d been cooking over the proverbial hot stove for hours. You can add tofu if you like but if you serve it alongside a protein of some sort, that’s not necessary.

Sunny, simple and flavorful – what else would you expect from a quick Greek fish recipe? Have your fish monger gut and trim the fish if you prefer filets over whole fish. This is perfect whether you choose bass, snapper, sole or even wild salmon.

Some newspaper featured this in their food section sometime ago but I never could find the recipe again. I created it from memory and what I would want it to taste like and it turned out incredible. I served it at Rosh Hashanah and it was devoured in a way I've never seen (seriously - it's a casserole - but it was mobbed like it was the last edible on earth). It’s so good, people will forget whatever the main dish you’re serving. I serve this for Passover, or Rosh Hashanah, or Thanksgiving and it would be wonderful at Christmas or Easter too. Or daily. It has a secret ingredient that you might protest at but it is kosher and the transformational element in this memorable side dish. Oh, why Madras? It's the brand of curry powder I use. The shredded apples (btw) tend to 'melt' or cook into the hot potatoes as you are mashing it all up.

 

Pears are overlooked in autumn, as apples take top billing but they are so elegant. Small pears, poached in Earl Grey Tea, with some honey and vanilla are sublime. You can also make these in red wine or apple cider instead of the tea, or use green tea and add orange zest to the brew.

A bit of Patak’s to the rescue, a few spices, a few vegetables and a nutritious, delectable entrée in minutes. Meat eaters and vegetarians will finally agree on something: this is delicious and easy. It has a ton of vitamens and if you added steam kale, spinach or broccoli, you would be more than all set.

Mixed grains, pine nuts, and cranberries and that great feeling that comes with good food, well made, and enjoyed.

I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’.  If you were in a rush, canned beets would be acceptable.