What's fer Dinner?

Like the rest of America, I too, was sucked into Jamie Oliver's Food Revolution. Of course, I watched it post all of the hype. After watching the series one weekend online, I decided to borrow his book from the library (aptly named after the series). Oliver is enduring, adorable and you can't help but fall in love with his political rhetoric, he means business and he cares. That much I know is true, his message is simple and his heart is in the right place. If you haven't watched the series, Oliver goes to what has been dubbed as the most unhealthy city in American, in an effort to educate them with respect to cooking fresh, simple and healthy meals. He hits many walls and obstacles, but he doesn't give in to fear and barge ahead, spreading his gospel.

Tonight, I made one of his 20 minute recipes - Quick Salmon Tikka with Cucumber Yogurt (pictured above). Guess what? I actually made the dish in 20 minutes, prep and all, I was pretty surprised. It was fresh, simple and uber tasty. I've planned on making a couple other recipes from the book this week, so I guess we could dub this week, "Jamie Oliver's Food Revolution Week: Part 1".

The salmon was rubbed with a tandoori paste and sauteed in a pan. I made a quick yogurt sauce with greek yougrt, cucumbers, lemon juice, red chile, salt and pepper. Put a piece of garlic naan from Trader Joe's in the oven and voila, supper. I'm looking forward to trying the other recipes this week.

Chana Punjabi.

Scatterbrained. That's where I am today, but over the weekend I made this lovely Indian vegetarian dish called Chana Punjabi. After reading the blog post from The Wednesday Chef, I just had to make this dish. By clicking on the link above you can access the recipe yourself, today I'm too lazy to type it out for you! Heck, at least I'm honest! Lately, I've been having problems with certain animal proteins ( I think my body is rejecting them) and I'm looking into more plant-based recipes, no I'm not completing giving up meat, but I am reducing the amount of it that I consume as a "trial". If you dig Indian food, no doubt you will enjoy this simple and satisfying meal. Chickpeas are simmered (for about an hour) in this delicious tomato-onion based sauce spiced with garam masala, turmeric, chiles, salt, pepper, and conriander. Two heaping spoonfuls over fragrant steamed basmati lunch make a delight meal, day or night.

chicken curry-licious.

Right about now if you walked into my house you would still smell the remnants of Indian food I cooked last night. In the January 2009 issue of Bon Appetit, I found a recipe for chicken with a red pepper and shallot curry that screamed my name. I simply adore Indian food. I adore the complex combination of spices. Indian food is rich, deep and above all else, delicious. The chicken thighs were baked in a tomato-yogurt mixture that included cumin, cayenne, paprika, cloves, cardamom, celery seeds, salt, pepper, canola oil, garlic and a few others that have escaped my brain at the moment (13 in all). While the chicken was baking and the basmati rice was steaming, I made the red pepper and shallot curry that included red and yellow bell peppers, shallots, tomatoes, jalepenos, paprika, turmeric and cumin seeds. Spicy and intoxicating. This dish warms your spirit and your belly. The perfect ending would've been a Bollywood movie, but we settled on the Superstars of Dance. So sue me. Perhaps during this new year you will take a culinary train ride and dive into some new recipes! Whatever your intentions may be for the new year, I wish you well!

Welcome to Indiana....or India?

I think there is a misconception about the Midwest, often that good food does not exist or rather difficult to find. And while I agree with these sentiments to an extent, I have found that if I can't find it then I sure as heck can make it! Being that I am a west coast girl at heart, and have been exposed to a variety of ethnic cuisines, I dedicate this one to my dear Indian friend, Maggie (back in Cali)!!! I have been craving (and let me tell you folks, the craving has been deep) for some Indian food. This last meal planning session I found myself perusing my 1,000 Indian Recipes book for ideas and came across two recipes that sounded interesting. One was a Curried Chicken dish made with yogurt, spices and caramelized onions and the other recipe was for mixed vegetables in a tomato cream and yogurt sauce. What you see above is the final result, it was the first plating, so to speak (and I may add Paul helped himself gladly to it). While eating our meal, Paul and I were discussing the various elements of Indian food that make it so special, so unique. We delved into the heating and cooling elements Indians use with food. The fresh chiles and spices, may "heat" the dish, but the use of yogurt adds a cooling element. That's why you will may see a dish of "raita" on the table at an Indian restaurant or home. When you eat the spicy foods, the raita or yogurt dishes cools you off. Indian food also uses the various healing properties of many pantry items and foods to take care of physical ailments. Food is not only a source of pleasure, but also a source of healing and health. This may be Indiana, but we sure can cook some yummy Indian food!!!