The Way We Eat
Hi Suneeta,
The Pepper Chicken was “heaven” as Lonnie put it. We couldn't believe how delicious it was with what seemed like so few ingredients. We can't wait to try more of your recipes. I'm waiting for the catalog from Penzey's and I'm also checking out local stores for various spices.
We'll let you know how our journey into Indian cooking progresses.
–Lori & Lonnie
February 2010 - Winter is the time when we become more susceptible to colds and coughs. To boost your immune system it is even more important to eat right. Home made soups and stews are the best of course, but with time being such a precious commodity in today's hectic world, that can be a real challenge. Here a re few tips to help you achieve some success.
When you have a hour or two over the weekend, cook a couple of fast cooking dals (lentils) such as yellow mung dal and pink lentils. These cook in about 20 minutes while you are doing other chores. They can be cooked into a thick soupy consistency with turmeric and salt and refrigerated in airtight containers for up to a week. When you are ready to eat, reheat and adjust consistency. Dals solidify when refrigerated, as they have a high starch content, but will become more liquid when heated. Do not add more water until dal is back to a gentle boil. At this point, you can season with flash-fried cumin, chopped garlic, chopped tomatoes and chopped cilantro. Or cumin, peeled slivered ginger and handfuls of chopped spinach. The seasonings can be as varied as you like and are what add the flavoring to the very bland cooked dal.
Dals are high protein and high fiber and are a powerhouse of nutrients. They are a complex carbohydrate and the ultimate comfort food for Indians. Ginger and garlic too have many medicinal properties, and ginger tea is well recognized as a powerful weapon against colds and coughs.
Last Edition of "The Way We Eat".
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