Spinach Salad with Grilled Tofu and Curried Vinaigrette

This one was really good....

Balsamic Curried Vinaigrette Recipe
1/4 cup balsamic vinegar
1 tbsp olive oil
2 tsp curry mustard (or 2 tsp dijon mustard and 1/2 tsp curry powder)
1/2 tsp minced garlic

Mix all ingredients in a small bowl until thoroughly mixed

Salad
2 cup baby spinach
Sliced red onion
cherry tomatoes
1 serving of extra firm tofu
1/2 tsp sea salt

Cut tofu into 1/2" squares. Heat non-stick skillet on high. Add tofu and sea salt. Cook tofu until browned on all sides.

Add tofu to salad items and toss with the vinaigrette.

Enjoy :)
*k*

hot day, cool salad

every now and then I get tired of the same old salad dressings. Today was one of those days, and so I came up with this recipe with some things I had on hand. I think it needs a little tweaking but it's a good start:

Cilantro-Mint Citrus Vinaigrette Recipe
1/2 cup red wine vinegar
1 tbsp olive oil
2 tbsp mint leaves
2 tbsp cilantro leaves
juice from one lime
1 tsp honey
salt and pepper to taste

Put all ingredients in a blender or food processor and blend on high for a few minutes. Drizzle over your favorite salad.

enjoy :)
*k*

the extra 15

In the warmer weather, I regularly try and ride my bicycle everywhere. It just helps to keep me moving and stop driving *everywhere*. Like many Sunday mornings, I rode my bicycle to the grocery store. It's not too far, maybe about 2 miles each way. The trip there always seems like it will be a little bit harder than the trip home because there is one fairly long incline for the first quarter of the trip. To start out on the incline without having warmed up is always a challenge.

But today the way home proved to be more difficult. I purchased a week's worth of groceries, which for a single (mostly) vegetarian, consists largely of fruits and veggies that don't fit so neatly into the large backpack that I bring with me. Turned out to be at least 15 lbs. of groceries that I was carrying in my backpack on the ride home. As I was riding, I could definitely feel the extra excertion that I needed to apply in order to get me, the bike and the groceries up the and down the rolling terrain. And it got me thinking to when I was 15 lbs heavier. Is this what it felt like? Feeling a little bit more winded, feeling a little bit more pressure in my legs, I vowed to myself right there that I can't ever let that extra 15 lbs. come back.

So if you're wondering what it's like either to be a little bit heavier or what it might feel like to lose a few, try it. Take a 15 or 20 lb. backpack, wear it around for a little bit and then take it off. It's literally a huge weight removed from your shoulders.

Enjoy healthy, fun food and keep moving

*k*

easiest dinner ever...

didn't feel like doing much for dinner tonight, so I'm posting this very easy, very tasty dish:

Asian Style Mixed Vegetables Recipe
1 bag of your favorite frozen mixed vegetables package (I choose a sugar snap pea, carrots and mushroom stir fry)
1 clove garlic, sliced
1 tbsp seasame seeds
3 tbsp low salt soy sauce
1 tbsp hot sauce (to taste)
1/2 tbsp olive oil (or sesame oil)

Set oven to broil and put frozen vegetables and garlic on cookie sheet. Grill until golden.

Mix rest of ingredients in a bowl. Add the broiled vegetables. Enjoy.

*k*

motivation

I was thinking on my way to work this morning (I know, you saw the smoke...). But really, I was reflecting on some progress that I have been trying to make in terms of healthy eating and exercise and my motivation level. Then I started to think about all the ways that people, myself included, motivate themselves to stay healthy and several questions came to mind:

Why do we feel a need to "motivate" ourselves to stay healthy? It seems absurb. Why is that not innate?

Next, why do we seek out help in motivating ourselves through groups (like weight watchers, or a personal trainer or an on-line forum)? Have we lost the skill to self-motivate?

How do some people become motivators for others and some people become the motivatees?

I'm not proclaiming to know the answers to all of these questions. But I've been making some observations. I'm a big proponent of whole foods (i.e. non processed foods) and I feel like Americans in general eat way too much processed foods, ridiculous amounts of it. If you don't think so, think about what you ate today. Did more than half your food come out of a package? If not, congratulations - you're on your way to breaking the cycle. My theory is that many times we think we are being healthy and therefore the motivation to stay healthy is innate. We think we are doing the right things, but many of us are not.

In terms of group versus self motivation, people who appear to be positive, confident and enjoy life seem to be better self motivators (in general, I'm not trying to make this observation universally). These individuals also seem to be better motivators of others. You know the ones, they are always smiling talking about how great life is. They're full of all those great ideas, like "wow, it's really nice out. Want to go for a 10 mile run with me?!?!" It sounds so exciting, how could you resist. A mile in, your legs feel like spaghetti and your lung has lodged itself in your throat.

Those whose sky is always falling tend to need motivating and I guess that's not such a bad thing. Many have found a way to make money by setting up on-line motivational forums, groups and workout buddies. And many people seem to do reasonably well if they are accountable not only to themselves but to a group helping them find some motivation. This proves to be useful for the short-term, but in the end, the only one who you will ever need to be accountable to in terms of health is yourself.

I think we can all take a lesson from the self-motivators out there - set goals that are achievable and a few that might be a stretch, keep your sights on the goal, stay positive, don't be afraid to make mistakes and most of all - don't give up.

*k*

zany zucchini

Yeah, I know what you're thinking. That the picture beside might be a little too risque for a blog about health and food. ;) Well, this is what's going on in my garden right now. I'm totally psyched that the zucchini have sprouted some vegetables. There are definitely some things that I'm learning about as the season progresses:

1. Zucchini are prolific producers, two zucchini plants and I already have 8 vegetables on the plant. I can see it now, I'm going to be posting lots and lots of zucchini recipes in the coming weeks. Watch out!

2. Spinach, while it seems nice to have, do not do so well in the mid-season when temperatures are real hot. The leaves burn, and the plant easily bolts. I definitely thought I would have more than one salad from the bunch.

3. Tomatos grow everywhere. I think I saw one coming out of the sidewalk the other day. Four plants turned into 10. Go figure.

4. Hot peppers apparently like to grow one pepper at a time. That doesn't work too well for those of us who like to put heat in everything. I think I need more of these next year.

5. I wish I would have planted more variety. Maybe a few eggplant, or more herbs. I guess there is still thyme, errr, time. (doh! that was a bad pun... I'll end with that) :)

*k*

summer is no time for soup... or is it?

On a hot day, there's nothing better than cold soup. Ok, so it doesn't sound too appetizing when I put it like that. The soup is a chilled tomato soup, gazpacho, and it's completely vegan, fat free, and as far as I can tell, about 100-120 calories per serving. Watch out for the sodium though - it can be quite high if you don't use the "no salt" added varieties of the ingredients. It's unclear where this soup originated, some sources say Spain, others indicate an Arabic origin. But whatever the case, it's a refreshing summer time dinner, that can be a very simple preparation for your family or a simply elegant preparation for a crowd. Feel free to modify this to your own tastes and your own likes.

Gazpacho Recipe
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Chill Time: 60 Minutes
Total Time: 70 Minutes

2 cans diced tomatoes (15 oz cans)
2 cans tomato sauce (15 oz cans)
1 can filled with water
1 medium cucumber, peeled and seeds removed
½ Vidalia onion
¼ cup red wine vinegar
Juice from 1 lemon
2 garlic cloves
2 tbsp chopped parsley (flakes ok too)
1 tbsp chopped basil (flakes ok too)
1 can slice mushrooms – optional
½ Serrano pepper
Salt and pepper to taste

In a blender, put 1 can of diced tomatoes, 2 cans tomato sauce, 1 can water, 1/2 of the cucumber cut up, cut up onion, red wine vinegar, lemon juice, parsley, basil and pepper. Blend on high until pureed. Pour into large bowl.

Add 1 can diced tomatoes, rest of the diced cucumber and mushrooms.

Chill at least 1 hr before serving.

*yum*

not just another coffee shop

When I woke up this morning, I realized today is a "Landmark" day. Not because I was going to do something special, but actually quite the opposite. It was going to be an ordinary Sunday morning and that means walking downtown for some joe. Nestled on the corner of Hudson St. and Newark St. in Hoboken NJ, this unassuming coffee house is a mere 100 yards away from the Starbucks, but offers so much more. Friendly baristas, fresh fruit, granola bars and for the occassional indulgance, fresh pastries. Their latte, comes with the "extra shot" so no need to ask. The menu offers espresso, americano, flavored coffees, iced drinks and even frozen hot chocolate (I'm not quite sure what that is yet, but one of these days I'm going to try it). And their service always comes with a smile and some brief conversation about the what's new with you, what's new in town or even the weather. There are a few seats inside and if it's a nice day, you might score a seat outside. It reminds me of a neighborhood establishment of old, and one that I hope will be there as long as I am and more.

*k*

new york wineries... nothing to sneeze at

Waking up to head full of allergies, I wasn't sure I was up for the hour and a half ride up to the first of the wineries on our wine tour. Even though I've been to both Napa and Sonoma, some 3,000 miles away, I have never taken the short trip upstate and wasn't sure what to expect in the Shawangunks. We left early, to make our arrival at the first winery at 10 AM. Our goal, to visit 8 in one day. We did it and much to our surprise, we found some very decent wines. My take on this is that if you go to a liquor store, even if it specializes in wine, you're only really going to end up with wines that they bottled thousands or several thousands of cases and then there are so many other wines that never make it to the distributors or to the stores in our area. So, we had a great day, beautiful views, tasty wines and a new found place for a weekend getaway.

poker and pappadam

after getting spanked in the poker tournament, we decided to drown our sorrows in mint chutney. We don't partake in the Jersey City restaurant scene all too often, but I happened to notice an Indian restaurant and I am just a sucker for Indian food. The place is called Amiya and it sits a few blocks in from the Jersey City waterfront in the financial district. Over the last 10 to 15 years, this area has seen a lot of growth and revitalization.

Upon entering, we were greeted with a warm smile and a cozy atmosphere. The waiter was prompt and very open to answering a few questions about the menu. We started with pappadam (we didn't order it, it just kind of came over) and the purple and green sauce. I'm not sure what the purple sauce is but I've had it numerous times; the green sauce is a mint chutney - both are like crack. I just can't get enough.

Then we ordered a potato patty, stuffed with paneer and flavored with fenugreek and other seasonings. For dinner, I had a mushroom, tomato and onion curry and some roti. All of the dishes had a delicate combination of spices to make them flavorful but not overbearing. The service, ambiance, and food were all above average. It's a nice dinner place and by the time we left (around 8:30 pm), the restaurant was starting to fill in quite nicely. It seems like this restaurant would also be a great place for a weekday lunch.

*k*

looking for a new salad?

This salad is great, especially during this time of year when we are all eating lots and lots of salads. After a while, I just can't bear to eat one more field green salad or spinach salad. Filled with vitamin C, K, and thought to have cancer fighting properties, brussel sprouts are not only good for you, but in this recipe they are tasty and filling. Enough babble, here you go:

Shaved Brussel Sprouts with Citrus Dressing Recipe (2 servings)
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Chill Time: 0 Minutes
Total Time: 25 Minutes

1 cup fresh brussel sprouts
1 orange, segmented
2 tbsp slivered almonds
Juice of one lemon
1 tbsp olive oil
Dash nutmeg
Salt and pepper to taste

Trim ends off of brussel sprouts. Bring water to a rapid boil. Place sprouts in the boiling water for 1 minute. Remove sprouts from heat after one minute and immediately place in a bowl of ice water until sprouts are cool.

Shave sprouts by slicing thinly using a sharp knife (a box grater also works but I find it more cumbersome).

In separate bowl, mix lemon juice, olive oil, nutmeg, salt and pepper. Drizzle over the shaved brussel sprouts.

Garnish with almonds and orange segments. Serve immediately.

Enjoy!
*k*

to drink or not to....

what is the deal with bottled water already? I have a lot of mixed feelings about the issue of purchasing water in bottles for 500 times (yes, 500 times, that is no exaggeration) the cost of water coming out of your faucet. I understand the convenience argument - that sometimes you just want some water instead of a soft drink and you're on the road or not in close proximity to a drinking fountain (do they even still have those?? I haven't seen a working one in a really long time, except at the gym).

On a regular basis? In your home? Ship it across the world (shipping water to the US from New Zealand?? come on!), for what? Is that one bottle of water somehow going to reshape your life, your health, or your well-being? Of course not! And, in fact, it probably has a detrimental effect on your life. Why? Think about all the energy that needs to be consumed to bottle it, package it, ship it and then throw it in the trash. All that additional air pollution, right into your lungs (and mine too - get that bottle of water away from me, it's almost as bad as second hand smoke).

I was in a restaurant in London a few months ago, and then recently in Philadelphia, PA. In both restaurants the waiter came to our table and asked if we would like water for the table - of course we do. He then left us with a water menu and advised that a water sommelier would be over shortly. The first was in London. I was a little confused by this (who am I kidding I have never heard of such ridiculousness in my life!) but played along since I was a tourist. Also, I must say that my curiosity got the best of me and I really wanted to see what this was all about. All hype. In Philadelphia, my curiosity sated, I opted for tap water. "Tap water??" the waiter asked incredulously. Yes, the stuff that comes out of the river, into the treatment plant, and passes all the regulations for clean and potable water. I know, a crazy idea.... but I like living on the edge.

Think about it. We can spend $2 on a 24 oz bottle of water (that's $5.33 per gallon for us math geeks, double that of the national average for gasoline) OR we can spend 0.01 cents per gallon by drawing it from our tap. You say it doesn't taste as good. USE BRITA. Stop the madness.

*k*

new twist on saffron rice

Armed with the first figs of the season, I decided to try a new recipe. I'll be eating this one all week (and I'm not complaining about it!). I "borrowed" the recipe from here. But I made a few modifications (as usual...).

Saffron Rice Pilaf Recipe (10 servings)
1 tbsp olive oil
1/2 vidalia onion, chopped
1 cup long-grain white rice
2 1/2 cups of water
1/2 tsp ground pepper
1/4 tsp ground cinnamon
1/8 tsp nutmeg
4 fresh California figs, chopped
1/4 cup dried currants
1/4 cup coursely chopped walnuts (large pieces)
3-4 few strands saffron
dash course sea salt

In large heavy bottomed pot, heat the olive oil, add onion and saute for about 5 minutes. Add the rice and saute for another 3 to 5 minutes.

Add the water, pepper, cinnamon, and nutmeg. Increase heat to high and bring to a boil. Stir in the figs, currants, saffron, salt, and walnuts.

Reduce heat to low; cover; and simmer until the rice is tender, stirring occasionally, and has absorbed all the liquid, about 20 to 25 minutes (don't peek!).

Fluff the rice and enjoy.
------------------

It was really tasty actually. I liked the way the flavors came together while it was cooking. I made the few changes I did for several reasons. First, I only make one cup of rice at a time. I generally only cook for myself during the week and the one cup of rice yields more than enough for several lunches and dinners. Remember, one serving is about 1/2 cup of rice, cooked (that's the healthy part of the foodie talking now...). I didn't have any allspice, so I substituted nutmeg. But nutmeg is somewhat potent, so just a pinch will do. As for the walnuts, they have more antioxidents and will provide the Omega-3 fatty acids that pine nuts don't have. Just 14 walnut halves will provide the RDA of Omega-3. This is important for those of us who avoid meat. And lastly, I used just plain water because not only did I not have vegetable broth handy, I thought that the broth would take away from some of the other, already rich flavors of the dish. It also generally has a lot of sodium that I can do without at this point.

Now there is one few thing that I would do differently next time. I would use dried figs. Though the original recipe did not distinguish between fresh and dried, I think the dried would have provided more flavor. And also, if you have read my other post on figs, you will remember that I'm a fig purist. :) At some point, I would also try this with dried dates in place of the figs. They have a great flavor and go wonderfully with rice and nut dishes.

enjoy!

*k*

prelude to sopranos

When we were talking about what to do for dinner tonight and we went through the options, it seemed obvious. In honor of the Soprano's last episode, we thought it would be appropriate for a quintessential NJ Italian restaurant. We went to Leone's in Montclair. Normally at this point, I would point a link to the restaurant, but unfortunately there isn't one. So I'll post a photo soon. The decor was traditional, low budget and reminiscent of a pizza place (I guess that's a good thing, since it IS essentially a pizza place with a restaurant attached...).

When we arrived, we were seated immediately. Drinks and bread were promptly delivered to the table. I always try and find at least one special that I like when there are specials offered. It seems to me that they are always the freshest, especially if they change daily. We ordered a steamed stuffed artichoke from the special's menu. It was pretty tasty actually and came out very quickly.

Next up, the entree. I ordered angel hair pasta with broccoli rabe and portobella mushrooms in a light vodka sauce. Overall, I give it a "B." There were nice sized pieces of the vegetables, the pasta was cooked just right, and the sauce was tangy and light. However, I could have done with double the veggies, half the pasta and a third of the sauce. Others may disagree, but I only like a light coating of sauce on my pasta.

All in all, at the end of the meal I wasn't left wanting more. And I can say the same about the last episode of the Sopranos.....

*k*

first figs of the season

they're here!! I have been dreaming about this day since last fall when I woefully went into the supermarket one October afternoon only to find there were no more figs. No more figs until next year the produce man told me. And now they are back - insanely sweet, smooth on the outside, with a chewy flesh home to crunchy seeds, all at the same time... bliss :)

So what is the deal with figs anyway? Well I found this website about California Figs. Apparently there was a fig tree in the Garden of Eden (woah, I didn't know that the garden of eden made it into history books??). Anyhow, it seems that they originated in Egypt and have been part of history since the time of Plato and were / are very popular in Greek and Roman diets. Before long, they were found all over the Mediterranean region. They were brought to San Diego by the Spanish in the late 1750s and planted throughout the missions of California. Unfortunately, figs are not hardy in cold weather. Otherwise, I would consider putting a ficus in my backyard. They are so freaking expensive, it would be nice to have one of those in my yard.

On top of their rich history, figs have lots of health benefits too. They can help to control blood pressure, have cardiovascular benefits, and they are high in dietary fiber to name a few of the benefits. And as if all of that were not enough, they are a taste explosion and extremely versatile, making an appearance in both savory and sweet dishes. I guess I'm a purist when it comes to figs though. My favorite way to enjoy them is to break off the stem and eat.

mmmmm...
Ooey, gooey, rich and chewy inside, Golden flaky, tender caky outside, Wrap the inside in the outside, is it good?
Darn tootin'.
Doing the big fig newton! Here's the tricky part

*k*

peer trainer

BBQ food will get you every time... Went to a bbq yesterday, with some old college friends. I love hanging out with them! We only see each other a few times a year but it's always as if we just hung out yesterday. This time, we had a guest of honor - one of our friends had moved a few hundred miles away and they were able to make it. I haven't seen her in 10 years - what a treat! The down side - there's often food involved. And of course, I love food so...

I've decided that if I'm going to keep up this healthy foodie image, I better get moving because lately the scale has been moving in the wrong direction. So, this morning I joined PeerTrainer and added myself to a group. Basically, you join a group of 4 other people and together you form a small support group to keep each other on track. I'll let you know how it goes - I need all the help I can get lately!

*k*

container garden update

Lots of activity in the container garden lately. While it has a way to go, the basil has really taken off. I started these from seeds in some herb containers in the kitchen. At first, there were several sprouts, but they seemed to die back. Then, without warning, several new sprouts popped up and have shown some significant growth. I may be able to move at least one of the outside to see if it yields a better result.

The chives, which also reside in the kitchen, came up very quickly but then seemed to stall. They seem very thin, if that makes any sense. I guess I thought they would be more hardy, similar to scallions but not as large. Maybe they just haven't matured yet. I used some chives the other day in a salad but I'm not convinced they are ready yet.

My spinach bolted this week and I'm rather disappointed. I'm not sure if I'm more disappointed that I didn't do more research on growing spinach or that I only got one good spinach salad out of it. (It was a darn good salad though!) I think I may try again near the end of the summer into the fall when temperatures are cooler. That should alleviate some of the boiling and hopefully defer the bolting for a while.

The tomato plants have basically taken over everything. They are everywhere and they are huge. I don't see any fruit on the stalks yet but they are starting to flower. So I suspect that I'll see some fruit soon - yippee!

The zucchini are GIGANTIC! I wish I knew how big they were going to be because if I did, I would have planted them somewhere else. They are currently in containers and I keep thinking that I may move them to the ground. It's just that I don't have much sunny space for them in the ground. No veggies on them yet, but lots of flowers. I can't wait for the zucchini :) You'll see, I'll be breaking out all the zucchini recipes when the harvest comes.

The hot peppers have sprouted. In fact, I wasn't really paying attention to the pepper plants, but I took a look today and there it was. I think this one is the jalapeno. Either way, I'm not sure exactly when to harvest it and I hope to get more than this one (which is more than I can say for the spinach plants). I'm going to give it a couple days and keep an eye on it.

*k*

mango smoothie

what a wonderful treat on a hot summer day!

Mange Smoothie Recipe
8 ice cubes
3/4 cup chopped mango (I used frozen for this, very easy...)
6 oz. plain fat free yogurt
2 tbsp. wheat germ

Blend.
Enjoy.

*k*

healthy chocolate

could it be true? chocolate that's good for you. I can see it now, women flocking by droves to stores everywhere trying to get their hands on the medicinal candy bar. They even have chocolate to ease PMS. And how come we didn't hear this on our evening news??? Why is it not on the front page of the NY Times? I can't answer that, but I do have a free sample of it sitting in my refridgerator for the next time I'm craving a little chocolate.

Healthy? I don't buy it. Another way to make us all fat? Maybe. Marketing tactic to get women to buy their products? Definitely.

*k*

What are leftover leftovers called?

Everyone loves leftovers. Remember when you were a kid and your mom would make spaghetti and meatballs and the next day dinner was "left overs." The sauce always tasted better the next day. Or how about a meatloaf sandwich? That showed up in my lunch box on more than one occassion. At what point does leftovers of leftovers get old and what do you even call the leftover leftover.

I made the eggplant curry on Monday and had that for dinner, lunch on Tuesday, lunch on Wednesday, lunch on Friday and dinner on Friday. I think I made too much (you think?!?). But I can't bear to throw it away. It's a perfectly fine meal and I'm not in the business of spending the money to buy it, spending the time to make it and then throwing it away. But I'm so eggplant curried out, and I still have some left!

Woe is the curry.... I may not be a psychic but I'm predicting that it will be gone by the end of the weekend.

*k*

a model of restraint

out to dinner three times this week, out to lunch once and on the road two full days - could it get any tougher in terms of watching calories in?? I haven't been too *evil*. I allowed the foodie in me a few indulgences but in all I was on my best behavior in terms of portion control. Unfortunately I didn't make it to the gym much this week though - I did one gym night and one evening golf outing (we walked! so, I count that as exercise albeit not vigorous).

I need a few non-foodie days coming up....

77 is not so old after all?

The whole situation with my dad is somewhat humorous to me. Maybe it shouldn't be, but the fact that my dad is in the dating scene reminds me of that Seinfeld episode when George is talking to his mom about being "out there." That cracks me up every time I see it. :)

I ended up calling and calling, and he wasn't home for days. I was actually starting to get a little worried. So finally, I bit the bullet and called his girlfriend. Her response, "Oh yeah, he's right here." GREAT! You go from "It's over." to "I'm moving in with her." Well, at least the old man's still got it.

*k*

Naninas

So I ended up at a work function this evening and to my pleasant surprise, the restaurant choice was pretty good. Despite the location, Naninas has a beautiful setting, on the edge of a park and an exquisite outdoor area complete with water features and blooming gardens. Delicate yet flavorful hors d'oeuvres, like shrimp crostini and some of the more traditional, like beef wellington.

The dinner was typical banquet fare, steak and salmon. However, it was served in a "surf and turf" fashion, with bundles of julienned vegetables. Nice presentation. Needless to say, this didn't do much to further my goal of healthy eating. I guess there is always tomorrow.

The service was top notch and the valets were fast. So, if you have a chance to visit this restaurant for a wedding or banquet, you might consider it.

*k*

dead rosemary

Even prior to the nice soaking we received yesterday, my rosemary was looking rather sickly. Overnight, it seemed to go from green and piney to brown and dead. This is the second rosemary plant that I've managed to kill in a span of a year. The downside is, no more fresh rosemary. But I'm a "glass is half full" kind of gal... I'll harvest what's left and have a jar full of dried rosemary whenever I want it.

rainy day dinner

I had a vision of inspiration this afternoon, staring out into the downpour that was Hurricane Barry. Craving Indian (as I always am these days... it's so damn good!), I decided to make an eggplant and tomato curry. It's fabulous, and nearly fat free.

Eggplant and Tomato Curry Recipe (6 servings)
1 medium eggplant
1 medium onion, chopped
3 garlic cloves, minced
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2-15 oz. cans of diced tomatos
1 tsp curry powder
1 tbsp chili pepper (more or less heat to taste)
1-14 oz. package of extra firm tofu, diced into 1/2" cubes

Pre-Heat oven to 425 deg. F. Slice eggplant lengthwise, and lightly brush with olive oil. Bake eggplant, cut side down, for 40 minutes.

Cool under cold running water and scoop out pulp into a food processor (or blender). Puree until smooth.

While the eggplant is cooking, in a large, deep pan, saute the onions in a few tablespoons of water until translucent. then add garlic. Cook until the onions begin to turn golden.

Stir in the turmeric, chili pepper and curry, both cans of tomatos, and 1/2 can of water. Reduce until thick.

Add tofu and pureed eggplant and salt and pepper to taste.

Of course, what would a curry be without naan. Alternatively, you can serve this over basmati rice. Rice recipes coming soon :)

Bon Appetit!

*k*

back on track

My Monday mantra - "back on track." Usually after a weekend of haphazard eating habits and little vigorous exercise, I hear my body silently screaming to detoxify. So I start my day by filling several bottles with New Jersey's finest tap water, vowing to drink the minimum RDA of 8-8 oz. glasses of water and munching on a nice breakfast of Kashi vanilla oatmeal and strawberries.

Strawberries and Cream Oatmeal Recipe
One packet Kashi vanilla oatmeal
3/4 cup vanilla soy milk
1 tablespoon wheat germ
5 large diced strawberries

put oatmeal, wheat germ and milk in a bowl and heat in microwave on high for 1 minute.
meanwhile, dice the strawberries. Once oatmeal is cooked, add in strawberries and microwave on high for 30 more seconds.

Eat while hot!

Some tips...

- take a big gulp of water before each phone call, new email or getting up from your desk. At first, a gallon of water a day seems daunting. But those gulps add up and before you know it, you will be wanting even more.

- Always eat breakfast! It gives you energy, gets your metabolism going and wards off late day hunger (when you might go on eating something less healthy).

*gulp*

what is a quay?

Main Entry: quay
Pronunciation: 'kE, 'kA, 'kwA
Function: noun
Etymology: alteration of earlier key, from Middle English, from Middle French dialect (Picard) kay, probably of Celtic origin; akin to Breton kae hedge, enclosure; akin to Old English hecg hedge
: a structure built parallel to the bank of a waterway for use as a landing place

Also, the place we ate dinner tonight.

Nestled along Sinatra Drive in Hoboken, overlooking the Hudson, The Quays was a nice Sunday night spot. This time of year and summer weekends in general are very quiet in Hoboken, since most of town is summering on the Jersey Shore. The service was quick, the beers were cold and always full and there were skinny mirrors in the bathroom. What more could a girl ask for?

We started with a goat cheese and onion tart appetizer with an olive tapanade. The goat cheese was not overpowering and the saltiness of the olives paired with the slightly sweet crust made this tart very tasty. Next up was vegetable ravioli, somewhat typical fare but good nonetheless. And, what's better than dinner for lunch - the portion was large enough and tasty enough for me to split the meal in half and make a doggy bag that I'll eat for lunch tomorrow. Rob ordered the braised short-ribs. Lucky for him, they came with his favorite vegetable, sugar snap peas. And the ribs fell right off the bone. All-in-all a winner - and when you're done stuffing yer face, take a trip into the bathroom, peek into the skinny mirror and walk out with a renewed confidence.

*k*

irish naan

you heard me! Irish naan.... no, I'm not talking about Guiness beer bread. It's naan on the grill (no tandoor oven necessary!) made by your local irishman (or woman in my case).

Indian Naan Recipe
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
6 oz plain fat-free yogurt
2 teaspoons minced garlic
2 tablespoons vegetable oil (plus 2 more tablespoons for brushing the naan before cooking, alternatively to reduce fat you can use water in the dough and a pan spray on the naan before grilling - spray it on the dough, far away from the grill!)

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt into a large bowl add the yeast mixture, the vegetable oil and all the yogurt. Mix into a soft dough then knead on a floured surface for 5-7 minutes or until dough is smooth and elastic. Place the dough in a large non-stick bowl (spray with PAM or equivalent pan spray), cover and let stand in a warm place for 1 1/2 to 2 hours or until the dough is doubled in size.

Punch down dough then knead for 5 to 7 minutes. Divide dough into 8 pieces. Roll each piece out into 6 inch oval naans. (I have found this size a little unwieldy on the grill, you could divide the dough into 10 pieces and might yield a better result). Place each rolled out naan between parchment paper or on a tray so that you can carry it out to the grill.

Pre-heat grill to medium-high. Just prior to grilling, brush the naan with a little of the remaining vegetable oil and sprinkle with medium course sea salt. Cook naan on a hot grill for about 2 minutes on each side or until puffed and just browned.

Enjoy with your favorite curry or raita.

*k*

roots....

let's face it, nobody likes tearing up their roots and trying to make a new life somewhere else, even tomato plants. My container garden is going along quite nicely these days. The tomato plants have basically taken over every pot that I have, to the extent that they are popping up in pots that I didn't even plant them in! So after planting about 4 tomato plants, I have approximately 10 of them. After clearing out the jungle that has become my backyard, I was able to find a somewhat sunny, tomato friendly plot. Not 2 hours after I took up the roots and transplanted them into virgin soil (ok, let's face it - I'm in New Jersey, there is no virgin soil) they wilted as if I had planted them in the Sahara.

I've since been watering them like mad and they have made a small comeback, but my hopes are not high that I'll reap a significant crop from this batch.

*k*