Serves 4

Traditionally cooked in a clay tagine (cone-shaped pot) this version  uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce.

This recipe, written by Alison Anton, was published in Natural Solutions magazine in 2008 for an article on inflammation.

Nutrition Tip: To retain the delicate vitamins a phyto-nutrients in lemon, add lemon juice and rind at the end of cooking, after removing the pot from the heat.

CHARMOULA
1 yellow onion, diced
3/4 cup chopped parsley, and a little more for garnish
1 teaspoon honey or several drops liquid stevia
1/2 teaspoon each:
turmeric
ground ginger
mild paprika
ground cumin
1/8 teaspoon cayenne

CHICKEN
2 tablespoons olive oil
6-8 chicken thighs, bone-in, with skins
1 cup chicken stock
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 – 1 teaspoon salt (check sodium content of stock!)
1/2 cup Gaeta or Kalamata olives, optionally pitted

Mix the charmoula ingredients in a medium bowl.

Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.

Add the stock and onion mixture. Bring the stock to a boil; reduce heat to low, cover and cook gently for 25-28 minutes, until the chicken is tender and no pink flesh remains.

Remove the chicken pieces to a platter. Turn the heat up to medium-high and let the sauce simmer for 3-5 minutes, until reduced enough that you can almost complete a figure eight on the bottom of the pan with your spatula.

Remove the pan from the heat and stir in the lemon zest, lemon juice, olives and salt.

Spoon the sauce over the chicken and garnish with the remaining parsley.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Makes 12-14 skewers

These favorite Thai appetizers are a hit for parties, potlucks or weekend snacks. Their mildly-spiced, sweet flavors make them a winner for kids too! If you want to fore go the chicken, the almond sauce makes a great dip for Thai summer rolls or even as a dressing for a grated carrot and raisin salad.

Nutrition Tip: I baked some of these in the oven (vs grilled) to see how they’d turn out and they were quite tasty. The only thing lacking was the signature grill marks and the “caramelized” taste that comes with browned meats.

EQUIPMENT
Blender or food processor
14 (6-inch) skewers
Gas, charcoal or stovetop grill

MARINADE
1/2 cup peanut or almond butter (try my Home Made Nut Butter)
1 cup coconut milk
1/4 packed cup cilantro leaves
3-4 tablespoons honey or several drops liquid stevia extract
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 medium shallot
2 cloves garlic
1-inch piece fresh ginger, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
Dash cayenne pepper or red chili flakes

CHICKEN
1 pound boneless, skinless chicken breasts
14 6-inch skewers
Cilantro leaves (for garnish)

Throw all of the marinade ingredients into a blender or food processor and blend until smooth. Add 1-2 tablespoons of water only if it’s very thick.

Divide the marinade in half, placing half into a large shallow dish for the chicken marinade, and the other half into a small serving dish for the dipping sauce. Cover the dipping sauce and refrigerate until needed.

Cut the chicken into 1/2-inch wide strips that are 2-3 inches long. Toss the chicken into the bowl with the marinade and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to develop and the ginger to soften the meat.

Remove the dipping sauce from the fridge and let sit at room temperature for 15-20 minutes before serving. Add a touch of water or lime juice if it is still very thick at room temperature.

Skewer the meat onto the sticks, spreading the strips out along the sticks, allowing as much meat as possible to be open to the heat. Lay them onto a plate lined with paper towels and pat-dry both top and bottom, removing excess marinade that will burn on the grill.

Heat the grill to medium. Grill 2-3 minutes each side, making sure thicker pieces cook all the way through.

Place the skewers on a plate or platter. Drizzle with the remaining marinade, or leave on the side as a dip. Garnish the plate with the cilantro leaves.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Yield: 4 servings

This delicate fish dish uses the traditional Asian flavors of soy, ginger and toasted sesame oil for a mildly-flavored and easy to make entree. A raw salad of cucumber and radish is served on the side.

Cooking Tip: Slice fish fillets before cooking to get a smooth, clean cut. Use the sharpest knife you have, preferably a slicing knife, and try to complete the movement in one long slice, verses “sawing” at the fish that will create rough, jagged edges. Slicing at a diagonal is an attractive cut and will make the portion look bigger.

Cooking Tip: When a recipe calls for “toasted” sesame oil, it’s imperative that you actually use toasted sesame versus plain. The toasted oil is what imparts the dish with a traditional Asian flavor that cannot be replicated with plain oil. Although I generally do not recommend toasted nuts, seeds and oils, toasted sesame oil is used in small quantities and is a staple pantry item for Asian cooking.

FISH
2 tablespoons tamari soy sauce
1 tablespoon mirin (Asian seasoning wine)
1 teaspoon honey
1 teaspoon fresh minced or grated ginger
1 teaspoon toasted sesame oil
1 pound salmon fillet, skin on
1-2 tablespoons ghee or sesame oil (for searing)
Black sesame seeds (for garnish)

SALAD
2 tablespoons brown rice vinegar
2 teaspoons honey
1 small shallot, minced
1 teaspoon toasted sesame oil
Pinch salt
1 cucumber, optionally peeled, thinly sliced
4 radishes, thinly sliced

In a wide shallow dish, combine the tamari, mirin, honey, ginger and oil. With a thin, sharp knife, slice the salmon into four broad slices. Place the slices into the marinade, flesh-side down. Cover and refrigerate for at least 30 minutes, up to several hours.

Whisk the vinegar, honey, shallot, oil and salt in a medium bowl. Add the sliced cucumber and radishes, and let marinate for 30-60 minutes.

To sear the fish, heat the ghee or oil in a large skillet over medium heat. Place the fillets into the pan, flesh-side down, and cook for 2 minutes. Carefully flip and cook for an additional 3 minutes.

Transfer the fish to a decorative platter and top with a few of the cucumber and radish slices. Garnish with a sprinkling of black sesame seeds. Serve the remaining salad on the side.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Fresh young coconut meat replaces conventional rice noodles in this sweet and spicy Thai dish. Don’t be frightened just cause you’ve never opened a coconut — It’s easier than you think and the directions are listed in step-by-step format below.

SAUCE
1-inch-piece fresh ginger, peeled
4 pitted dates, soaked for 10 minutes if hard
1-2 cloves garlic
1/4 cup tamarind juice, or 2 tablespoons paste mixed with 1/4 cup water
1/2 cup raw almond or peanut butter
1 small fresh Thai chili pepper, seeded
juice of 1 lime
1 tablespoon nama shoyu (unpasteurized soy sauce), or tamari

SALAD
2 young Thai coconuts or about 1 1/2 cups fresh young coconut meat (see note)
1 cup shredded green or red cabbage, or a combination
1 medium carrot, cut into matchsticks
1/2 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 Serrano pepper, minced
1/4 cup chopped cilantro, plus additional leaves for garnish
3 tablespoons thinly sliced fresh basil leaves
1/4 cup chopped almonds or peanuts for garnish

Place all of the sauce ingredients in a food processor or blender and puree, adding a little water if needed (up to 1/4 cup) until it reaches a smooth but thick and creamy consistency. Allow to sit for at least 10 minutes for the flavors to develop.

Break open the young Thai coconuts and remove the meat (see instructions below). Thinly slice the soft meat into long “noodles”.

Toss the coconut meat into a large bowl with the remaining vegetables. Mix in the sauce (I do it by hand) and top with the extra cilantro leaves and chopped nuts.

—-

NOTE: HOW TO OPEN A THAI COCONUT (IT’S EASIER THAN YOU THINK!)

A young Thai coconut has a soft white casing over the hard shell inside. Since it’s young, the meat will be soft and moist, rather than hard and chewy like the ones from a hard brown shell. Find young Thai coconuts at natural food stores in the produce section. They are white and cone-shaped at the top, and come wrapped in plastic.

STEP 1 – Exposing the hard shell from under the top of the white casing

Lay the whole white coconut on its side in front of you with the pointed side of the coconut towards your cutting hand. Use a good chef’s knife (no, you do not need a butcher knife) to cut diagonally into the white fibrous casing along the pointed edges. If you are doing it correctly and going deep enough into the casing, you’ll come across the hard shell underneath. Essentially, you are cutting along the diagonal point to expose the hard shell underneath.

STEP 2 – Whacking the shell

Sit the coconut upright on the flat end (it should now have the top of the hard round shell exposed, facing upward). Using the heal end of the knife (the thick bottom corner) whack into the coconut shell at a 40 degree angle. Do not use the blade, use the thick corner heal. If done correctly, the heal (bottom corner) of the knife should be sticking into the coconut shell a bit.

STEP 3 – Wedging the coconut open

Use the heal of the knife to wedge the coconut open a bit, by wedging the knife back and forward, up and down, to widen the crack. Wedge the heal of the knife into the crack, allowing a bigger gap to pry open.

STEP 4 – Opening the shell

Remove the knife and use your fingers to pry off the top of the shell. The top of the shell should pull off surprisingly easy in one nice piece.

STEP 5 – Getting the water

The coconut should be full of water. Pour this delicious nectar into a large bowl or mason jar. The water should be clear; if it is pink or purple, it is going bad and should be discarded.

STEP 6 – Cutting out the meat

Run a thin, flexible plastic or metal spatula between the delicate white flesh and the hard shell to remove the meat. The meat should be soft and white; if gooey, pink or purple, the meat is going bad and should be discarded.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, honey should be consumed only in its raw form. You will need a spice or coffee grinder to grind the small seeds.

1/3 cup plain sesame oil, or other vegetable oil
1 cup ground sesame seeds (see note)
1 1/4 cup unbleached flour
1/3 cup tahini (sesame butter)
1 cup unrefined sugar
1/4 cup water
1/2 cup chopped pistachios or pecans (optional)

Line a 9-inch square pan with a sheet of aluminum foil or baking parchment paper.

Warm the oil in a large skillet over medium-low heat. Add the ground sesame seeds and flour. Stir until combined, using the back of a wooden spoon or spatula to incorporate the oil and break up the thick crumbs. Toast about 5 minutes, stirring frequently, until the mixture begins to brown — it goes quick at the end, so watch carefully and stir constantly so it does not burn.

Turn off the heat and add the tahini, stirring and mashing with the back of the spoon until incorporated.

In a small saucepan, bring the sugar and water to a boil over medium-high heat for about 1 minute, until it reaches 234-242 degrees on a candy thermometer (optional). Add the syrup to the flour mixture, and stir until completely incorporated. Quickly fold in the optional pistachios.

Spread the batter into the prepared pan and pack it down with the back of a spatula. Let the candy cool at room temperature for several hours before cutting into blocks.

The halvah can be wrapped in plastic wrap and stored in the refrigerator for up to 2 weeks.

Note: Because sesame seeds are so small, they need to be ground in a coffee of spice grinder. Grind 1/4 cup at a time.

©2006 Copyright Alison Anton – All rights reserved.

This is an East-Indian rice side with sweet spices and a touch of turmeric for color. Plain rice can be served, but the traditional whole spices add special flavor and make a lovely presentation. Cook the rice in stock to for depth of flavor.

1 1/2 cups brown basmati or jasmine rice
3 1/4 cups chicken stock, vegetable stock or water
1 teaspoon turmeric
1/2 – 1 teaspoon salt (check sodium content of stock)
1 (1-inch) piece ginger, smashed with the side of a knife
2-3 cloves garlic, smashed
one 3-inch cinnamon stick
9 green cardamom pods
6 whole cloves

Garnish: 1/2 cup chopped cilantro

Rice Cooker: Place all ingredients in a rice cooker and cook until end time. Remove the ginger pieces and as many of the grren pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

Stovetop: Bring all ingredients to a boil in a medium saucepan. Turn the heat to low, cover and simmer for 40-45 minutes, until the water has absorbed and the rice is tender. Remove the ginger pieces and as many of the green pods and cloves as you can find. Mix in the cilantro just before serving and bring the cinnamon sticks up to the top to use as a garnish. Top with a sprig of cilantro.

©2008 Copyright Alison Anton – All rights reserved.

1 tablespoon coconut oil or ghee
1 red onion, thinly sliced
1 tablespoon garlic-ginger paste (see recipe below)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
Pinch cayenne or chili flakes
1 teaspoon salt
1 teaspoon unrefined sugar or honey
1 can diced tomatoes with juice, or 2 diced ripe tomatoes
1 cup coconut milk
4-6 chicken thighs, bone-in (can also have butcher chop in half)
2 medium yams or sweet potatoes, diced large
1 cup chopped fresh cilantro, plus a little extra for garnish

Heat the coconut oil in a medium sauce pan over medium heat. Add the onions and saute for 5-7 minutes, until tender and fragrant. Stir in the garlic-ginger paste, spices and salt. Cook for another minute.

Add the diced tomatoes (with juices) and coconut milk. Stir to encorporate. Stir the chicken and yams into the sauce. Bring to a low boil, then turn the heat to low and simmer for 20-25 minutes, until the yams are very tender and the chicken is cooked through. Mix in the cilantro just before serving; top with a sprig of cilantro to garnish.

—-

Garlic-Ginger Paste

Makes about 1/3 cup

This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy “grab and go” use.

1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2008 Copyright Alison Anton – All rights reserved.

Seaweed Snack Chips

A perfectly healthy alternative for the “salty and crunchy” munchies, these chips actually provide nutrition: kombu (a variety of kelp) is an excellent source for calcium and iodine, fiber and anti-oxidants. Serve with any chip or veggie dip.

Four 6-inch pieces kombu  seaweed (in Asian section of natural food stores)
3 tablespoons coconut oil

Have ready a plate or small tray lined with paper towels. Remove the excess salt from the seaweed by wiping the pieces once or twice over with a damp paper towel. Break the pieces into 2-inch chips.

Heat the oil in a skillet over medium heat. Add the seaweed to the pan and saute 2-3 minutes on each side, or until the chips turn a deep golden-brown. Remove and drain on paper towels.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Seaweed Salt Booster

Makes about 1/3 cup

Use this flavored salt to enhance any dish, and as a “booster food” to get a well-rounded dose of minerals. Use Himalayan or Celtic salt, as these contain up to 85 individual minerals in bio-available form.

1 sheet toasted nori (sushi sheets)
1/4 cup course sea salt

Grind both ingredients in a spice ginder until fine ground. Store in a spice jar with your other spices.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Hijiki Caviar

Bauman College
Makes about 2 dozen appetizers

This mock caviar uses seaweed to mimic fish eggs and the flavors of the sea. We served this appetizer at the Taste of Bauman College event and got rave reviews, even from people who have never had seaweed before.

1/2 cup hijiki or arame, or mix of both, lightly packed
2 tablespoons sesame oil, plus an additional 1 tablespoon
2 tablespoons tamari
2 tablespoons grated ginger with juice
2 small shallots, minced very fine
2 cloves garlic, minced very fine
lemon juice, to taste (2-3 teaspoons)
12-16 flax or rice crackers
creme fraiche or plain yogurt (for garnish)
fresh dill sprigs (for garnish)

Soak the seaweed in filtered water for 20-30 minutes. Drain, rinse and pat-dry with paper towels.

Heat the 2 tablespoons sesame oil in a medium skillet over medium heat and saute the seaweed for about 3 minutes, until very fragrant. Add water just to cover (about 3/4 cup) and bring to a boil. Add the tamari and cook until all liquid is evaporated, about 10 minutes longer.

Remove the seaweed to a cutting board, finely chop and place in a large mixing bowl.

Using the same pan, heat the additional 1 tablespoon of oil over medium heat and add the ginger, shallot and garlic; cook just 1 minute to soften. Add to the bowl with the seaweed.

Season the mixture with a lemon juice or additional tamari.

Dollop about 1 tablespoon of the caviar onto each cracker and top with a little creme fraiche. Garnish with the dill sprigs.

Food Photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Sweet and sour tropical flavors caramelize on the grill to tantalize the taste buds. Bonus: Make a double batch of sauce for dipping. Shellfish, including shrimp, mussels and scallops, are the most environmentally friendly of all farmed fish. Always choose US raised (farmed or wild).

PEANUT SAUCE
1/4 cup peanut or almond butter
1/2 cup coconut milk
1 tablespoon toasted sesame oil
1 small shallot
2 cloves garlic
1/2-inch piece ginger, peeled
2 teaspoons sugar or honey
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch red chili flakes (optional)

SKEWERS
24 prawns, shelled and de-veined
1 (14 ounce) can pineapple chunks
6 (12-inch) skewers, or 24 toothpicks

1. Blend sauce ingredients in a food processor until smooth. If making a double batch for dipping, reserve half the sauce. Marinate the prawns in the remaining sauce for 30 minutes, up to 8 hours. Stir occasionally.

2. Heat the grill to medium-high. Slip shrimp and pineapple chunks onto skewers, using 3 prawns and 4 pineapple chunks for each skewer (for appetizers, place 1 each onto 24 toothpicks). Grill 3 minutes each side, until shrimp turn pink and pineapple chunks are slightly browned. Remove from heat and serve with the optional remaining sauce.

This Mexican salsa soup makes a light lunch or colorful first course for festive dinner parties. Tilapia is a mild and flaky white fish, and is a good, low-impact choice for farmed fish. Buy US raised if you can.

4 tablespoons fresh lime juice, plus 1 tablespoon for finish
2 cloves garlic, minced
3 tablespoons chopped cilantro, plus extra for garnish
1 1/2 teaspoons salt
1 1/2 pounds US tilapia
1 (16 ounce) jar tomato salsa
1 1/2 cups chicken broth
4 small handfuls tortilla chips
1 tablespoon olive oil, for drizzling
1 avocado, diced

1. Mix 4 tablespoons of lime juice with garlic, cilantro and salt in a large casserole dish. Line tilapia over the marinade in a single layer. Let sit 15 minutes, turning once or twice to coat all sides.

2. Bring salsa and chicken broth to a simmer in a large skillet. Add the tilapia with juices. Simmer 10 minutes, until fish is firm and opaque. Break the fish into large pieces with a wooden spatula.

3. To serve, line four bowls with a handful of tortilla chips. Spoon stew over chips and drizzle with a touch of the remaining lime juice and olive oil. Garnish with avocado and cilantro.

The exotic flavors of cardamom and coconut make this sweet rice pudding a comforting treat to end any meal. It’s even healthy enough to serve as a high-protein, high-fiber snack for the kids.

3 cups water
1 cup brown basmati rice
1/4 teaspoon salt
1 cinnamon stick
1/8 teaspoon whole black cardamom seeds (not whole pods)
3/4 cup coconut milk
1/3 cup agave nectar
1/8 cup chopped almonds, plus a little more for garnish
2-3 dates, chopped
ground cinnamon (for garnish)

1. Bring the water to a boil in a large saucepan. Add the rice, salt, cinnamon stick and cardamom seeds; bring to a simmer and reduce the heat to low. Cover and cook for 35 minutes, until the rice is just tender and there is still a bit of water in the pan.

2. Add the coconut milk and agave nectar. Simmer another 25 minutes, stirring occasionally to keep the coconut milk from scorching. The rice should be soft and tender.

3. To give the pudding a creamier texture, let cool slightly and blend with a hand blender or food processor for several seconds.

4. Stir in the chopped almonds and dates. Ladle into bowls and garnish with chopped almonds and a pinch of ground cinnamon. Serve warm.

This traditional yogurt sauce is used as a side to balance pungent curries. It also makes a cooling dressing for green salads or a dip for fresh vegetables.

2 cups plain yogurt
1/2 teaspoon unrefined sugar
1/2 teaspoon salt
dash cayenne or red pepper flakes
1/2 cucumber, diced
2 tablespoons chopped scallions
8 mint leaves, minced

1. Blend the yogurt with the sugar, salt and cayenne.

2. Add the remaining ingredients and blend. Let stand at least 10 minutes before serving.

This staple flatbread can be grilled right over a charcoal, gas or stovetop grill. For flavor and flair, top the bread with sesame seeds, green onions, or sautéed shallots and garlic.

3/4 cup very warm water
2 tablespoons unrefined sugar
1 (1/4-ounce) packet active dry yeast
3 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons salt
1 egg, beaten
3 tablespoons melted ghee or butter
1/2 cup plain yogurt

1. Whisk the water, sugar and yeast together in a small dish and set aside for 5 minutes.

2. Using a fork, mix the flours and salt together in a large bowl. Stir the yeast water, egg, melted ghee and yogurt into the flour, mixing until the flour starts to come together to form a soft, sticky dough.

3. Generously flour your work surface and knead the dough about 3 minutes, adding more flour a tablespoon at a time (you may need 3-4 additional tablespoons) until the dough is smooth and elastic. It should remain soft and light, yet should no longer stick to your fingers.

4. Drizzle a little melted ghee into the original bowl and transfer the dough ball to the bowl, turning the ball over once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour.

5. Punch the dough down and divide into golf ball-sized rounds. Flatten each into a disc and then roll them into 1/4-inch thick ovals. Let the dough rest 10 minutes before baking.

6. Fire up the gas or charcoal grill, or heat a stovetop grill over medium-high heat. Brush a little melted ghee onto each oval and place them, buttered side down, onto the hot grill. Grill 3 minutes, until puffy and grill marks are showing. Butter the top, then flip the bread over to grill another 2-3 minutes on the other side.

7. Fold and serve warm in cloth-lined baskets.

A popular item at Indian buffets, creamed spinach makes a vitamin-rich side for curries and naan. Without the added cream, this healthier version is lower in fat and calories.

1/2 cup cashews, soaked in water to cover for 30 minutes
1 yellow onion, rough chopped
1 tablespoon garlic-ginger paste (see sidebar)
1/4 cup water
2 tablespoons unrefined sugar
1 1/2 teaspoons salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala spice blend
pinch red pepper flakes
1 tablespoon vegetable oil
2 heads spinach, washed and rough chopped, some stems okay

1. Throw all of the ingredients except the spinach in a food processor and blend at least 3 minutes, until pureed. Remove to a bowl.

2. Without rinsing the work bowl of the processor, grind the spinach in batches until pureed.

3. Heat a large skillet over medium-low heat. Pour the sauce into the pan and cook, stirring frequently, for 3 minutes, until the onion has mellowed.

4. Add the pureed spinach to the pan and cook, stirring frequently, for another 5-7 minutes, until soft and bright green in color. Serve warm.

This recipe written by Alison Anton was published in Delicious Living magazine for an article on Healthy Indian Cooking. For westerners who don’t happen to have a fire-hot tandoor brick oven in their kitchen, these tender cuts of marinated lamb are grilled or broiled over high heat to mimic the traditional tandoori taste.

1 tablespoon vegetable oil or ghee
1 tablespoon garlic-ginger paste (see below)
2 1/2 tablespoons curry spice
1 teaspoon salt
1 cup plain yogurt
1/4 cup chopped cilantro
8 lamb chops, preferably from the loin or rib

1. Heat the oil in a small skillet over medium heat. Add the garlic-ginger paste and cook for one minute. Add the curry spice and salt, cooking for another minute.

2. Blend the cooked spices with the yogurt and cilantro in a large bowl. Add the meat, spreading the thick marinade onto the lamb chops, coating all sides. Refrigerate at least 4 hours and up to 8-12 hours.

3. Fire up a charcoal grill or heat a stovetop grill over medium-high heat. If broiling, heat the broiler to 450 degrees, placing the rack 3-4 inches from the broiler. Grill or broil 4-5 minutes on each side for medium-rare, adding 2-3 minutes each side for medium done.

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Garlic-Ginger Paste
Makes about 1/3 cup

This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy “grab and go” use.

1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

Milder and sweeter than most Indian curries, this veggie stew is a hit for those new to exotic flavors. If you can’t find candied dried pineapple in the bulk section of your natural foods store, use fresh pineapple slices instead.

CASHEW-COCONUT SAUCE
1 1/4 cups water
1 cup coconut milk
1/4 cup cashews
1 yellow onion, rough chopped
1 tablespoon garlic-ginger paste (see sidebar)
2 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 rounded teaspoon ground cardamom

VEGETABLES
2 tablespoons vegetable oil
5-6 cauliflower florets, halved
2 carrots, cut into 1/8-inch rounds
6-8 fresh or frozen haricots verts (fancy green beans)
1/4 cup fresh or frozen peas
2 candied dried pineapple pieces, preferably unsweetened, quartered
1/2 teaspoon garam masala spice blend

1. Throw the cashew-coconut sauce ingredients into the work bowl of a food processor and let sit for 15 minutes to allow the cashews to soften. Blend until smooth and creamy.

2. Heat the oil in a large sauté pan over medium heat. Cook the cauliflower 5-8 minutes, stirring only once so that the pieces turn golden brown.

3. Stir in the sauce and bring to a simmer. Add the carrots, green beans, peas and pineapple. Reduce the heat slightly and cook, uncovered, for 18-20 minutes, until the veggies are tender and the sauce has reduced by about 1/4.

4. Stir in the garam masala just before serving.

Anti-Inflammatory Foods: Soy, Shiitakes, Ginger

2/3 cup mirin (rice wine)
2 tablespoons tamari
1 tablespoon agave nectar or honey
8-ounces tempeh, sliced into 1-inch triangles or squares
1 tablespoon vegetable oil
1/2 cup sliced shiitake mushrooms
1 medium bell pepper, chopped into 1/2-inch squares
1/4 cup minced fresh ginger
1 tablespoon arrowroot powder
1/4 cup sliced scallions (for garnish)
1 tablespoon black sesame seeds (for garnish)

1. Mix the mirin, tamari, and agave nectar in a liquid measuring cup. Heat a large skillet over medium heat. Pour about half of the sauce into the pan and bring to a simmer. Add the tempeh and simmer uncovered for 5-7 minutes, until tempeh is soft and golden and the liquid has absorbed. Transfer to a large bowl.

2. Add the oil to the hot skillet. Add the shiitakes, bell pepper and ginger. Cook for 3 minutes, until mushrooms are slightly wilted and peppers are crisp-tender.

3. Mix the arrowroot powder into the remaining sauce and slowly drizzle into the pan, stirring constantly to prevent lumping. Cook gently for 1-2 minutes, until thickened slightly. Transfer the vegetables to the bowl with the tempeh. Toss gently.

4. Serve warm over steamed brown rice and garnish with the scallions and sesame seeds.