Embracing Ayurvedic Cooking

Many today want a cleaner  lifestyle . That can be achieved by embracing the Ayurvedic lifestyle. It's an ancient Indian way of healing through certain foods and practices. Luckily there is a guide  in the formof a cookbook to help us achieve a purer way of living.The recipes are not aid in creating a more balanced diet but they're also tasty.


Lois A. Leonhardi wrote The Essential Ayurvedic  Cookbook.(Robert Rose Press) with the intention of not only having home chefs cooking healthier but also embracing the medicinal benefits of the practice. There are chapter devoted on figuring out if one is a vatta, pitta or kapha the three categories or doshas , These will help in divining what meats, veggies and herbs belong in an individual's diet. Ms. Leonhardi even includes a questionnaire about finding out in what category you belong, Most , according to her,  are a mix of all three. There is some strictness to it , such as sticking to the recipes suited to your dosha as well as no leftovers. All meals must  be made fresh and eaten fresh.. The dishes can be varied though for all doshas as each has a suggestion box at the end of every recipe.There is also a pictorial guide as well along with a how to on turn pantries into ayurvedic ones. There's a segment on the six tastes that make up the diet. They are sweet, sour salty, pungent , bitter and astringent  and all figure prominently in creating the  dishes.

Many of the recipes reflect the Indian diet. Dal, or mashed lentils , figures prominently in a large amount of the lunch and dinner recipes. There is also ghee , the clarified melted butter as well as tamarind paste along with coconut milk Mung bean recipes dot the book ..All meals are highlighted. For breakfast try the fresh made vegan vanilla nut yogurt along with millet breakfast patties that Ms. Leonhardi recommends serving with a poached egg or scrambled egg whites. Since she is Italian, some recipes have an Italian spin  to them. She includes her uncle's mushroom frittata recipe along with an ayurvedic spin on her grandmother's tomato sauce. Cannelini and pizzettes are also adapted for all doshas, with the basic recipe given along with suggestions..It;s not all vegetarian either like the Hindu  Indian diet. There are rabbit , and salmon recipes  plus lamb, pork and chicken ones too Desserts are allowed, in both candy and tea bread. Ms. Leonhardi also includes tea and the creamy yogurt drink , lassi recipes too.

Healthier eating means healthier living.Use The Essential Ayurvedic Cookbook to achieve this. Those aches and pains along with the bad attitude will disappear , thanks to a thoughtful blend of meats veggies and spices blended in ancient ayurvedic recipes.

Winning Your Week

Cooking should be a fun science experiment , blending basic chemistry with culinary alchemy to create tasty dishes, However many of us don't have the time to cook anything. It's a quick trip  to       the grocery then dump frozen dinners in the microwave or call take out for the usual pizza or Chinese. don't despair, Yet again, the Times Food section comes to the rescue.

Today's issue is entitled Ways To Win The Week  and it is a definite keeper issue. The sections greats have weighed in and contributed some very helpful and informative recipes and advice. Food editor Sam Sifton gives one of the best nuggets - expand your pantry.A well stocked one is crucial in preparing varied dishes. Mr. Sifton suggests  His though has an Asian flair to it as he advocates keeping soy sauce, fish sauce, miso along with some truly exotic ones like the Indonesian chile sauce,sambal oelek and Goechujang, the thickly fermented Korean red pepper sauce.Also shrimp paste, the filling for shrimp toast,is also a must have as well. Mix any of these with melted butter and you have a nice , flavorful glaze or sauce. They work with any meat, from pork to chicken , and any vegetables. Throw in some  noodles and rice and you have a quick delicious meal. Julia Moskin goes a step further with providing the basic ingredients for  a pasta dish. Take a basic element like pasta and add a garnish. The last is a rather stretched interpretation with avocado, any kind of egg, bacon, crushed chiles or leftover veggies. Mix with butter or olive oil and voila, an instant dinner.

Melissa Clark of A Good Appetite, David Tanis of A City Kitchen  and Martha Rose Shulman of  Recipes For Health  also weigh in.Ms. Clark starts off with giving all her recipes  the name of any like any meatballs or any fish. In other words you don't have to adhere to a strict recipe that calls for specific ingredients, Her philosophy is use generic ingredients for a hot , satisfying weekday meal. There are five basic recipes from the two mentioned above to chile, roasted vegetables and even scallopine. She also urges not to use measuring cups or spoon, All that measuring out slows down the process, along with creating more to wash up later on.Figure out what pinches and dashes are , using just your eyes or hands. Approximate.Of course adjust the flavor if it's too bland. Add that extra pinch or salt or pepper. Use fresh herbs for both color and flavor.Mr.Tanis gives a yummy and quick dish that just involves mussels , white wine , and of course French baguettes. Mussels are steamed in either white wine or water and then served with garlic rubbed toasted baguette slices. This is a great dish to serve n a warm fall night. For a healthy spin Ms Shulman gives us garlic soup.This Provencale recipe is just cooking minced garlic cloves with water, salt, and bay leaves. Pasta is then added along with any kind of veggie from peas to broccoli. Croutons and cheese can be added to gild the lily.


Weekday cooking shouldn't be such a chore. Have a well stocked pantry and basic recipes.These two combined can provide you with a week and weekend of hot , tasty meals, fresh from the stove.

Food Fit For Francis I

Pope Francis is here in the States  and many are probably wondering what does he eat. What's his culinary background? He comes from a good one, His parents and grandparents are from Piedmonte  and Genoa,Italy so there's excellent meals on that side and a bevy of good Argentinian dishes that he also grew up  eating. It makes for a rich and  flavorful food history.

Pope Frances I was born Jorge Mario  Borgoglio in Flores , a barrio or neighborhood of Buenos Aires. His mother's family was Piedmontese and Genovese, probably coming over during the crossover immigration of the late 1800's His father 's family left in the early 1930's.He surely had to grow up on bagna calda , made with good Argentinian beef . This really is pure heaven, a dipping sauce made with anchovies, garlic butter and oil is heated in a fondue pot. Beef  and various veggies such as Savoy cabbage  is dipped into it and cooked. Its' usually served in the winter months and for New Year's Every Piedmontese kid grows up on polenta   and it 's usually made a variety of ways, from cooked with eggs sunny side up to chicken and mushroom gravy, cacciatore style.Risotto or risott (as my family on both sides of the Atlantic call it )is another kitchen must. have. We make ours with tomato  and porcini mushrooms.. How do the Piedmontese end their meals? With the ethereal eggy custard  sabayon. This is a  simple mix of egg yolks , Marsala and sugar cooked over a double boiler. The sweetness is cut with delicate espresso cups full of strong espresso laced liberally with grappa.

Pope Francis ' also grew up with Argentinian food . Since the country is known for its' beef asado or barbecue is popular and often made at family gatherings. Sausage or chorizo  is also served as is morcilla or blood sausage. Other animal parts  like chitterlings are also cooked and served with chimichurri,a take on the Piedmontese salsa verde, made with parsley ,garlic and olive oil along with white vinegar.(it 's big in Piedmonte , usually served with beef tongue).Noquis , the Argentinian version of gnocchi is also made as are fettucini and tagiatelle. Buenos Ayres  enjoys Argentine style pizza but it is baked with a layer of chickpea flour dough on top to create a version of pizza rustica a covered or smothered pie.Argentina also has the Mesopotamia section in its' northeast section of the country offers many different kinds of indigenous fish and papaya dishes.Pantagonia, the rugged southern part that's pointed towards Antarctica  features mutton and lamb along with both freshwater fish such as trout and seafood. Berries grow in abundance here, providing the country with strawberries, bilberries cherries and rosa mosqueta, or sweet briar The country is also responsible for the culinary phenomenon dulce de leche which is poured over cakes and even pancakes.

Pope Frances is a humble man with simple tastes. Yet one can't help but wonder what lush Piedmontese or Argentinian dish is his favorite. There is so much to choose from and hopefully he treats himself to one  of them from time to time.

Fall Fruit's Savory Side

Fall is here  and with it comes bushels of apples and pears. Many home bakers will be excited by this  as they make everything from pies to tarts to crumbles. Yet both fruits have a savory side. They can easily be incorporated into mail dishes , adding a certain tart sweetness and complexity to meats and veggies.

As any German will tell you having apples in the main meal is crucial. Apple sauce goes hand in hand with our potato pancakes and cuts their occasional greasiness. Cut up apples figure prominently in red cabbage, in fact they the ingredient that gives the salad its' signature tartness.An apple chutney  or whole  apples is usually served with roast pork .The last is cooked with the meat and the fruit picks up the pork's rich flavor while the meat absorbs the apples aroma and juices. Any kind of apple , from Granny Smith to Fuji are excellent in slaws. Mix shredded apples with cabbage , along with carrots and scallions for a crunchy sharp slaw,perfect with any tailgating barbecue. Another idea is a Waldorf salad, a yummy mix of chopped apples, grapes chicken, celery and walnuts. This is an excellent dish for a Sunday brunch, especially when served with a sparkly French cider. Apple chutney is a great side to both pork and beef .It's easy to make, cooking it , usually for thirty minutes, is the most labor intensive. It's a mix of the fruit,blended with onions, spices such as cinnamon and nutmeg.

Pears are also in abundance right now. Most home chefs and home bakers usually use them in buttery rich tart.  However pears, whether they be Anjou or Bosc can be perfect in main dishes as well. Of course there is pear salad.One version includes spinach for a healthy kick and bacon whose saltiness is the perfect marriage  of savory  and sweet. Assiago cheese can be sprinkled over it for more tang. Pear chutney is another good recipe.Pair it with ginger for a fiery bite that would be a great go with for ribs or even a roast beef.Try Bosc pears in a garlicky one that would work with roasted or even barbecued  chicken .An unusual fall party dish is a savory pear tart made with creamy feta and sage. Just slices of this paired with a sparkly white wine like Prosecco makes for elegant eating. Anything blue cheese and pear is wonderful together  as is cheddar and pear surprisingly. You can make a tasty and flavorful grilled cheese  with them for a fun and unusual lunch.

This season, don't look at just apples and pears for only baking. They can be incorporated in a wonderful variety of savory dishes, from grilled cheese to chutney . Try them this way for a new twist on fall fruit.

An Elegant Fall Outing

Autumn is a beautiful time of year for picnicking outdoors.It really cries for an elegant spin on the meal, with whole cold roasts as opposed to the usual quickly made sandwiches and slaws The menu should be both classy and classic.Top it off with a soft or hard cider for some variety and kick.

Instead of the usual picnic fare think whole roasts. You can roast a chicken, Cornish hens or even a turkey breast the night before and let chill(you can also use leftovers too).Quail or partridge also works here and you can either buy it on line or from a good poultry farm in your area. A cold London broil is another good choice.. Nix any gravy , it would be to messy to bring along . Besides the roasts have their own juices anyway that can be sopped up with bread.As for bread aim for baguettes.or brioches. These can accompany the meat or are perfect for pates and cheeses. Sides can be simple: tomatoes with a sprinkle of  sea salt, boiled artichokes with lemon wedges or lettuce wraps filled with steamed veggies. Another route is fish and seafood. You could have cold poached salmon with a light sauce or even a shrimp cocktail with a spicy dip. Make sure the shrimp have been peeled before you pack them. Nothing ruins an elegant outing more than having piles of shells scattered about. For something much simpler think easy pates or a variety of cheeses, form sharp English cheddar to creamy French brie dabbed on sliced baguette rounds.

Desserts can be simple yet decadent. Shortbread is always a good choice. It's rich and classy along with being the perfect end to an outdoor meal.Tuiles, those delicate French butter cookies would be  right in place too. They can be baked into cones and filled with raspberries(in season right now) and crème fraiche for a decadent dessert. They are also good just baked in the traditional style , a square resembling a roofing tile,hence the name. Pears are just coming into season and creating a pear tart with a buttery crust would be a perfect end to a feast of  cold roasted Cornish hens or salmon. Apples, too are also out right now. Pair slices with sharp cheddar for a different take or bake into a galette. This  last is a rustic Gallic spin on the traditional pie and is just as easy to make. Have thermoses of good espresso or tea  to drink with it.if you can , bring a flask of brandy along to add for fun and to keep the chill out along with containers of whole cream for the coffee and tea. A packet of chocolate mints is a nice touch so remember to pack those.

The crisp air and even crisper fall ware call for an elegant outdoor meal. Pack up one and take to your favorite place  and enjoy. Nothing is better or more decadent than eating classy food outdoors on a beautiful chilly day.

Generate Your Own Energy Bars

Busy school days and activity filled weekends demand energy bars.These help both big and little kids manage hunger and boost flagging spirits. There is one problem with the store bought ones , Wayyyy too much sugar What can you do? Make them yourself!

Many home bakers  shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the  oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than  cakes. Some even require just some microwaving a  set in the fridge What is so great about them? There are no extra sugars or  cringe inducing fruits your kids may  hate. There's also not the threat of life threatening allergens or being made  near themYou're the creator , you know  what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.

What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require  honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh  such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..

Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.

From Gourmet To Chef

Ruth Reichl went from the glamour of magazine editor to the coziness of home chef.It was a boon to her  as it led her to write  another cookbook My Kitchen Year:136 Recipes That Saved My Life..It is  chock full of delicious recipes and drool worthy pictures of her creations. As always , when one kitchen door closes another opens to a better one.

Kin Severson wrote about this in her article in yesterday's New York Time Food section.At one time Ms. Reichl was the ultimate foodie writer, being editor in chief of the famed Gourmet Magazine as well as  food editor of the LA Times . She also  was a restaurant critic at the New York Times too. Everything changed in 2008 when Gourmet closed its doors after sixty nine years in publication. To this day she still does not know why it shut down.Luckily she relied on her "hippie" ways , getting over the firing and going back to her true love cooking The writing wasn't pushed aside though and she kept an emotional cooking journal, a season by season account of her recovery from losing her job. She embraced Twitter , letting fans read her haiku like food posts (and also provided fodder for parody from those not familiar with her style). An editor gently pushed her into creating a full fledged cookbook It paid off.

The cookbook is deeply personal, appealing to many home chefs who love her recipes and identify with her. There are pictures of  Ms. Reich trudging through her snow filled yard to her backyard cabin where she writes along with tossing autumn leaves in the air, her two beautiful Russian Blue kitties ,Cielo and Zaza posing and her  cooking her recipes. The recipes are amazing There is a lush chocolate cake iced with rich cream cheese infused frosting . This would make a great holiday and a fantastic birthday cake. It has a 1 1/2 cups(!) of butter in it along with brown and white sugars. Home chefs will love making her  chicken diavolo , a spicy dish ripe with jalapeno and serrano peppers along with paprika and lemon.Another recipe is an Asian influenced eggplant salad that has a trio of interesting flavors such as fish sauce brown sugar and chile flakes. I can see this salad being served with the chicken . The book is filled with other great recipes that would be perfect to make as we ease into fall.

Cooking has always been a form of therapy and that was never more true than it was for Ruth Reichl.It inspired her and got her through a difficult transition period of going from star editor to home chef. It paid off in the form of a yummy cookbook, chock full of tasty recipes!