the only chicken curry recipe you’ll ever need

19 Jan
pakistani chicken curry

the most delicious chicken curry youll ever cook

Yes, you read the title correctly. This is the chicken curry recipe.

I went out to Dixie Chickens in Mesilla again on Friday, to help with the killing process and take some more photos. And of course I bought a chicken. According to Theresa, owner of Dixie Chickens, when eating a freshly killed chicken it should be refrigerated for no less than 24 hours and no more than 72 hours before cooking. So on Saturday night I was faced with the choice of what to cook with my chicken.

Fortunately, this was an easy decision to make.

As previously mentioned, I’ve been enjoying a 6-month love affair with Indian food and curries from all over the world, including: Thailand, Malaysia, the Caribbean, Vietnam, and my personal favorite, Pakistan. Pakistani curries are usually robust and earthy, tomato-based with a hearty structure and a complex palette of warming spices. I haven’t had a Pakistani curry yet that I didn’t like. And this recipe is my favorite among those. Continue reading

butternut squash soup – with curry!

3 Jan

butternut squashYes, that’s right – my obsession with curry continues.

In this part of the country, local butternut squash is readily available most of the winter. I bought a couple at the farmer’s market a month ago, and they have been merely decorating my kitchen counter since then. But when I ran across a recipe in one of my curry cookbooks (yes, I have several) for curried pumpkin, I thought, why not curried butternut squash? I’ve always loved butternut squash soup, so I figured it would be even better with curry. Turns out I was right! Continue reading

christmas kohlslaw

25 Dec

kohlrabi carrot apple coleslawThis holiday, we are celebrating in fine New Mexico fashion; beer, burritos, chips, guacamole and salsa at a get-together with friends. My contributions to this event: guacamole and kohlrabi coleslaw.

I really love the variety of local produce we find during autumn and winter; squash, apples, eggplants, pecans, and the curious-looking kohlrabi. This relative of the cabbage family is crisp, mild-tasting, and rich in vitamin C, calcium, folic acid and potassium. It is commonly eaten in Kashmir and other parts of Northern India, but can be grown just about anywhere with a mild climate.

I decided to put kohlrabi into a slightly sweet and very refreshing raw coleslaw to preserve its nutrients. Enjoy! Continue reading

a pill for everything?

20 Dec

pill supplementationI am proud to report that I have been effectively dairy-free for 5 months. Not just lactose-free, but dairy-free. That means no lactose-free milk, no bread with whey in it… NO dairy at all. (I have indulged two or three times in a cheesy snack, and I paid for it immediately.)

The reactions I get from others about this topic are frustrating. Most people ask, “Are you lactose intolerant?” And I reply that I suspect I am, since ceasing dairy consumption has alleviated my digestive problems. They invariably reply with, “Oh jeez, I’m sorry. You know, they make pills now that you can take before you eat dairy so you don’t have such a bad reaction.” Continue reading

comfort food

17 Nov
green chile chicken soup

the best comfort on a cold day

Winter begins to gnash its icy teeth at our doors again. Though we enjoy 320+ days of sunshine per year here in southern NM, heavy grey clouds shroud the Organ Mountains on stormy winter days. A mournful wind hurries yellow leaves through quiet streets, and the crisp morning greets me with its steamy breath. And I, like many people this time of year, crave comfort food. Continue reading

Masoor Dāl

15 Nov

curry lentils from IndiaOne of the main obstacles for beginning a vegan or vegetarian lifestyle is obtaining sufficient protein without relying on animal sources. Vegetarians in India (as well as throughout much of the world) have long relied on lentils (or, in Hindi, Dāl) to provide essential protein.

Lentils are not only a low-fat, low-calorie source protein (about 26% protein and 1% fat, and only 230 calories in a cup of cooked lentils), but also contain high levels of dietary fiber, folate, and iron. Continue reading

Punjabi Baingan Bharta (eggplant)

12 Nov
aubergine indian food

provided via creative commons by Frank Horst

While at the farmer’s market last weekend, I noticed a pile of beautiful deep purple eggplants at my favorite stand. Although I’m not fond of most eggplant dishes I’ve tried, I thought surely there was some way I could utilize these beautiful vegetables. So I bought three.

In keeping with my current Indian food fetish, I looked for an Indian eggplant dish (of which there are many). The result was Punjabi Baingan Bharta. Although I don’t really care for eggplant, this dish is very tasty, and I will definitely make it again. Continue reading

Indian food Bonanza!

10 Nov
delicious indian cuisine

provided via creative commons by flickr user "artfulblogger"

I know, it’s been a long time since I’ve been able to post. Life interrupts, sometimes.

BUT, I have still been cooking and continuing my dairy-free lifestyle. I have entirely eliminated dairy products from my diet. No dairy-based seasonings, no nonfat dry milk in my breads. My digestion has stabilized and my allergies have diminished significantly. Moreover, when I occasionally indulge in a cheesy hors d’oeuvre, I pay the price immediately. Done. No dairy.

It’s harder than one might think to live without eating dairy products. I don’t eat out much, and have explored new cooking options at home. My current preoccupation: Indian food. Continue reading

dairy-free living update

20 Aug

I went an entire month without consuming any dairy. No milk, no cheese, no sour cream… I even avoided all breads and other packaged foods with whey or nonfat dry milk listed as ingredients. And I have to say, I felt really good. For the first time in a long time, I went an entire month without major digestive problems or abdominal pain. I visited Oregon’s Willamette Valley last week, which is usually a surefire way for me to get an allergy-induced headcold, but amazingly I was not congested at all. Coincidence? Continue reading

clean food, slow food

18 Aug

eating well includes fresh produceI’m always a little sad when I talk to people who adhere to one of the myriad “fad diets” that come and go, promising fast weight loss with minimal effort (South Beach, Atkins, etc.). These diets make big promises about weight, but can they really deliver a healthy lifestyle? For example, I could eat nothing but lettuce for two weeks and lose a lot of weight, but I wouldn’t have attained a state of healthful living. So much emphasis is placed on weight, that it seems we have lost sight of the real goal: whole-body health. Really, it seems a bit absurd that weight management has become so difficult at all; that we have allowed ourselves to lose touch with the fundamentals of healthy living. Truth be told, maintaining a healthy weight – and a healthy lifestyle – is not rocket science. It just takes a little thought, a lot of dedication, and a good amount of self control.

In today’s world, everything comes at us fast. Instant communication, tighter deadlines, larger workloads, and all of our basic necessities on demand. We don’t have to create our food anymore; it comes to us in neatly-packaged portions, conveniently created for us to “eat on the run”. It’s time to slow down when it comes to our food. Continue reading

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