Monday, August 31, 2009

Halibut with a Mango-Teriyaki Glaze

Halibut with a mango-teriyaki glaze served with mashed potato, steamed broccoli and bok choy.

This is a wonderful Asian inspired meal, easy to prepare and sure to impress. I featured it on Alaskan Seafood Harvest the company I blog for 

Halibut - is a great source of protein, is rich in niacin, phosphorus and selenium, and very low in saturated fat.


  • halibut steaks
  • Marinade Bay Mango and Teriyaki marinade
  • cherry tomatoes
  • 1/4 red onion
  1. Marinate the halibut steaks in the mango and teriyaki marinade for one hour.
  2. Poach the steaks with cherry tomatoes and red onion for 10 min.
This was served with mashed potatoes steamed broccoli and bok choy.

Bok Choy - a great source of vitamin C, calcium and vitamin A.
  • One bunch of bok choy
  • soy sauce
  • sugar
  • ginger/garlic paste
  • sesame oil
  1. Heat some olive oil and add a little sesame oil, ginger/garlic paste and sugar.
  2. Add chopped bok choy to the pan, cover and simmer on a medium heat for 5 minutes.
  3. Add desired amount of soy sauce and simmer/steam for a further 3 minutes.

Guest Post By Anita: Onam Festival

Anita one of my close friends and first supportive followers wrote this for us,  enjoy....



Onam is the national festival of the people of Kerala. It is the festival of flowers, which falls in 'Chingam' or Bhadrapada usually in August or September. It is a harvest festival and goes for 4 colourful days with song and Kathakali dances, feasting and boat races.


There is a legend behind Onam. In ancient times Kerala was ruled by an asura King Mahabali who was very wise and greatly loved by the people. Because of jealousy, the king of gods, Indra, hatched a plot to oust Mahabali. To execute the scheme Vishnu disguised himself as a Brahmin boy, Vamana, and went to the asura King. He asked as much land as he could cover in three steps and King Mahabali agreed to the request. Vamana immediately began to grow as big as the universe and with two steps, he covered the earth, the heavens and the nether world. He looked at Mahabali to place his third step and the King offered his head for Vamana to place his foot. Vamana pushed Mahabali down to the ground and before he disappeared Mahabali asked Vishnu for a boon to come to the earth once a year to see his people and the request was granted.

The celebration of Onam is a tribute to Mahabali's sacrifice.


After traditional prayers and worship the head of the household presents new clothes to the family and friends. There will be variety of entertainments like dances, sports etc. 

The festival lasts at least for four days. In many parts it goes beyond that period and occupies 6-8 or even 10 days.  The younger generation keep up the mirth and jollity which sets foot on this day till the end of the festival. The elders join them only on the last four days. The children of the village, assemble early morning and set about collecting flowers to decorate the yards of their houses for the ten days from Atham to Thiruvonam.. 


Ingredients :
Green chilies 1 or 2 nos
Cumin seeds one teaspoon
Turmeric powder ½ teaspoon
Raw coconut or coconut powder (½ cup)
Salt to taste (one teaspoon)
Yogurt 3 Tablespoons or lemon juice 1 Tablespoon or diced raw mango 1/3 cup
Fresh curry leaves or pre-soaked dry curry leaves
Mixed vegetables 5 cups (kumbalanga, kathirikka, padavallanga, muringakka, raw plantain),
Carrots (1 or 2 only) or long beans or french beans, cucumber, potatoes, zucchini other kinds of squash.

Cut plantain or raw banana into long pieces and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. Boil the remaining veggies in ½ cup of water add salt and turmeric powder. When boiling add very little water if the veggies we add are rich in water (cucumber, cumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut. Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with mustard seeds if you wish.



Ingredients :
Finely chopped green chillies - 25gm
One ripe lemon deseeded and chopped into small pieces - 200gm (if the lemon is green, peel it).
Red chilli powder - 50gm
Asafoetida (Kayapodi) - Half a teaspoon
Fenugreek powder (uluvapodi) - Half a teaspoon
Salt to taste
Coconut oil - One tablespoon
Mustard seeds - One teaspoon
Three red chillies chopped into three pieces each
Curry leaves - Two sprigs

Mix the chopped lemon, green chillies, red chilli powder, asafoetida, fenugreek powder and salt, well with your hands and keep aside for an hour. Heat the coconut oil and add the mustard seeds. When they splutter, add the red chillies and the curry leaves and add them to the lemon mix. If you feel that the pickle is too dry, then add a little water at room temperature. Do not cook the lemon. Choose one that is not too bitter



Ingredients :
Ginger-1/2 kg
Green chillies-1/2 kg
Oil-1 cup
Mustard-1 tsp
Turmeric-1 tsp
Salt to taste
Bengal gram-1 tbsp
Urad dal-2tbsp
Fenugreek seeds-2 tbsp
Jaggery-4 tbsp
Tamarind-4 tbsp
Black sesame-1 1/2tbsp(roasted)

Cut ginger and green chillies into small pieces and keep aside. Heat oil in a deep pan. Add the mustard and all the dals, ginger and green chillies and saute for a minute. Now, add water, tamarind paste, turmeric, asafoetida, salt and jaggery to this. Keep stirring and cook on a low flame till it becomes reduced to half. Garnish with sesame seeds.


Nicely chopped ginger - 4 spoons
Curd - 6 spoons
Salt - as required

Mix all the ingredients and stir well. The injithair is ready.


Yogurt 2 tbsp
Coconut paste 1/2 cup
Oil 1tbsp
Mustard seeds pinch
Onion 1 tbsp chopped
Whole red chilly 4 broken
Garlic 1/2 tsp
Ginger 1 tsp
Curry leaves
Fenugreek powder1/4 tsp(optional)
Cumin seeds 1/2 tsp
Turmeric 1/8 tsp

Mix coconut, curd and green chillies in a blender. To this paste, add 1-cup water, red chilly powder, turmeric and salt. Bring to a boil and remove from the heat. Heat the oil separately .Add mustard seeds cumin seeds, fenugreek seeds to the oil and then, add the chopped onion, the red chillies, the garlic, the ginger and the curry leaves. Vegetables like zuchini ,yam etc can also add, but make sure that the vegetables are cooked before adding the curd. Then boil the curd only 

(I have edited this a lot, if you would like the full article drop me a line with your email its a great article with loads more recipes, I just felt it a wee bit long for chow and chatter LOL)

oh this blog owner just added me as a friend on blog catalog he is a tour guide from Kerala and has a nice blog on the state with great pictures heres a link, we love Kerala, went there on honeymoon!

Sunday, August 30, 2009

Grandma's salad

I just had to add this image my hubby emailed it to me from the UK, he went to see his sister with back pain, today he went to visit my Grandparents and he ate this and tea and her famous chocolate cake, wish me and Jasmine were there. Aw well I spoke with everyone on skype, and took my father in law safely to the airport for his long journey back to India.

My Mum in Law returns here in a week, so will get some more Indian recipes for us all, will be stocked up on tea and British goodies again soon.

I am blessed to have a lovely family, what have your family done to support your love of food?  


Award and The Giving of Awards

I got the kreativ blogger award from Laura of a world in a pan 
I love her blog she is an American married to a French man living in Paris and if you read her post she is truly a world traveler you will really enjoy her blog.
I have gotten this a couple of times and shared things about me and I pretty much do that all the time LOL
I want to pass it along to a few new blogs I have started to read
and I want to give Laura this award, oh I love blogging you make new friends from around the globe 

Saturday, August 29, 2009

The Best Brother in The World and Brinjal Curry

I made Amma's Brinjal Curry today my first time and father in law even said super! its just me and him as my hubby flew to England the same day his sister called saying she was in terrible pain with her back. Poor thing has a fracture and has been working way too hard in the last few months and its getting worse, she's a Pediatrician and Jasmines Godmother. I am pleased he went to examine her (he is a Dr. as well) and give her a hug from us. Unfortunately we couldn't go as my father in law flies back to India on Sunday.
Wish we were there though he is having tea with my Grandma and Granddad tomorrow sob sob

Not to worry we will plan another trip soon.....

Friday, August 28, 2009

Good Tips from a Dietitian......

Its so cool to see dietitians in the media giving evidence based advice, maybe one day it will be me, you can dream right!

Green Beans with a Kick!


  • 1/2 red onion
  • 2 green or red chili's
  • salt
  • masala powder
  • mustard seeds
  • ginger and garlic paste
  • green beans, lightly steamed
  1. steam green beans and finely chop as this makes the process quicker he he
  2. heat canola oil and pop mustard seeds, add curry leaves, this is optional and chili's saute for 4 min
  3. then add masala powder and salt and ginger/garlic paste to the onions, adding green beans
  4. saute for a further 5 minutes and its done.
It is also great with coconut in it. Green beans are in season now and I got some lovely fresh ones in my farm box yesterday interesting they are taken off the plant while the beans are still immature and are one of the few beans eaten fresh. They are packed with nutrients especially vitamin K, vitamin C, vitamin A and fiber.

Food Chart

Thursday, August 27, 2009

Food For Thought....

This is a neat clip and makes you think lets buy local when we can, especially with produce, as you know I recently joined a food guild/community supported agriculture. So far so good its such fun to look in the box and see what's in there.
Of course if you want banana's, mangoes and Alaskan Salmon it may be tough, but we can all do our bit to prevent food wastage..

any other ideas?

Top Reasons To Drink More Water

Sometimes we need a little reminder why we need to drink water

  • 2/3 of our body weight is water
  • water is our bodies natural lubricant
  • water helps to create saliva and joint fluid
  • its vital in our bodies regulation of temperature
  • helps prevent constipation
  • It prevents dehydration

Entry for Freelance Writing Jobs Community Photo

Wednesday, August 26, 2009

Thai Chiang Mai Restaurant High Point NC

So today we ate with lovely friends in a family owned authentic Thai restaurant in High Point NC. These same friends often eat with us in Greensboro at a Vietnamese restaurant see my header LOL.
Tilusha in fact is a fellow foodie, I adore the way she gets excited about food and often say's when she likes something "thats what I am talking about!" so anyways she is a fellow dietitian, was born in England and is Indian raised in the US how cool. She is planning to start a blog with my help of course!, will give you the link to her blog soon.

Papaya Salad, Traditional Thai salad with raw papaya, chili and fish sauce, yummy

Phrang Curry Chicken, nice and spicy

Homemade coconut ice-cream
Little Jasmine's Treat 
What's your favorite Thai food?


Guest Post: How to Stay Healthy and Fit in a Snap of Your Day

It is with great pleasure to give you a guest post by Gera of Sweet Foods, I can't resist asking folks to do guest blogs for Chow and Chatter as they are always so good:

I'm Gera (short name of Gerardo) a foodie and food blogger. As food enthusiast, the extra kcals are burned by running, mountain bike, swimming, kayaking, adventure races.

My food blog is about all kind of foods - sweets gifts including thoughts, reviews, culinary travels, healthy eating plans - habits, fitness, beverages and so on.

Rebecca of Chow and Chatter has invited me to do a guest post. I'm so flattered about it! Theme: how to get time to stay fit, what a big challenge!

On these times when you're frenetic, finding time to do some type of exercises to stay healthy is complicated.

You've zero time for everything, right? Really?? You spend hours watching TV or a movie, surfing on the net hours & hours,  reading a book and I can continue …but if we take a bite of some minutes of the day to improve your health and to stay fit?

Healthy eating (without crash diets more the unpleasant yo-yo effect), combined with some easy workouts can avoid back pains and other type of injuries. Try not having overweight watching what you eat and achieve to lose weight and keep it off.

All these measures are good to begin!

Raise your hand, how many of you haven't had a problem with your wrist, ankle, knee, or lumbar?

They're sensible points that every now and then can be harmed.

The better way is to have them flexible (no hard) so if you've an unfortunate twist or a bad support, you wouldn’t damage it.

In a storm the flexible tree that follows the wind doesn't break. The same with your body!

How many times I've put my feet in a hole, bending my ankle while I was walking /running. After a while I continue like nothing has happened. This is because I've this zone rather flexible. Before trained them, I've had problems many times, finger crossed! now are almost minimum.

The most important about the next simple exercises is that they require no-time and you can do them when you're in a queue of some type of boring-paperwork, or while seeing your favorite TV series.

These types of exercises have reminiscences of tai-chi and they're very used by physiatrists.

Here they're for your prevention to diminish possible injuries.

10 Tips Can Help You: They are Very Easy & Useful

1. Wrist

Pick up your wrist with your other hand and turn the hand slowly 10-15 times for one side and for other side.

Lean your hand softly and slowly against a table/wall in every form that you can occur (with the palm of your hand, with the opposite face, of side…)

Now switch to the other hand.

2. Ankle

Keep your leg stretched out and turn your foot slowly 10-15 times for one side and for other side. (The same theme like you've done with your wrist. Please slowly ;)

Try to lean your foot in irregular surfaces. They can be over a floor with little stones or small differences in level in every position that you can occur.

3. Knee

The big thing of the runners! The muscle that holds the knee is called the quadriceps (the stronger & flexible the muscle is, then your knee will be in a better state)

Stand up straight and without incline your chest & head, kick with one leg very slowly 10-15 degrees and return to normal position. Repeat 15-20 times and switch to the other leg.

This type of exercise supply extra-blood-nutrients to the quadriceps improving your state and is very common to use to recover from knee problems. You can do it every time, everywhere and takes only few minutes!

4. Lumbar

Check out the post about 20 body tips and fitness to prevent back injury. This will help you with this zone of your body.

Now a little harder!

A coach I've had for long distance running always said that your body muscles must be accustomed to unexpected situations.

Expect the unexpected (the same leitmotiv found in martial arts). The idea is that if you're walking-running and you must evade a no anticipated obstacle, the muscle involved won't suffer for this quick and sudden change.

You can do the following exercises when you're in a plane path & without people crossing in front of you.

5. Walk backward some distance and return to a normal walking.

6. Walk of side switching from one side to another side.

7. Walk with the eyes closed and "feel" your movement and respiration for some minutes.

8. While walking stop breathing for 20-30 seconds (in that way you accustom your muscles to work without oxygen in a small anaerobic zone)

Go to harder workouts?

9. Repeat the points (5 to 8) but while you're going up a small slope. On the top, rest for 1 or 2 minutes. Go down slowly normally, is your rest and repeat several times according to your physical state. You know that if you're sedentary, you'd visit a doctor before doing some type of workouts (especially with the small slopes exercises)

10. This point corresponds to you! There're tons of simple and elaborated exercises to begin and to stay in fit. Which ones do you do normally?

Hope this article is useful for you!

Tuesday, August 25, 2009

Fun Food Facts About Brits!

This was in the Daily Mail very interesting just had to share:


  • There were only six Indian restaurants in Britain in 1950, but by 2004 their number had grown to around 9,000. They account for two-thirds of all eating out
  • We eat at least twice as many baked beans per person as any other nationality
  • Each week, the average person scoffs three chocolate bars, three packets of crisps, one cereal bar, one bag of nuts, one muffin, four biscuits and six sweets
  • We drink 165 million cups of tea a day - around three cups a day for every man, woman and child. While we account for a mere 0.91 per cent of the world's population, we are responsible for 6 per cent of its tea consumption
  • Eighty-eight per cent of breakfasts are eaten at home. But 15 per cent of Londoners eat them at work

Read more:

FDA studying reports of liver failure with weight loss drug orlistat

FDA studying reports of liver failure with weight loss drug orlistat

Posted using ShareThis

Hi all this is very important to share if you or anyone you know is on orlistat to be aware of this report. 


Glossary of Indian Ingredients

On the comments Jennifer had a good idea of a glossary for the ingredients as she had to look them up so here goes, any time you see ingredients in the recipes and your not sure what it is leave a message I would love to help. Before I meet my hubby I would have been clueless!
  • mustard seeds- little black seeds very common in South Indian cooking, can get in Indian store 
  • urad dal, also used to make dosa/idly
  • curry leaves can be found in Indian stores and grown in Florida they give a lovely flavor and aroma to cooking.
  • aestofida or hing comes from a gum of a tree and is used as a digestive aid, my Mum in Law adds to almost everything to prevent gas!
  • turmeric

Lemon Rice

My Mum in Law made this the other day before leaving to go to New York its a famous traveling food in India, as it lasts a long time. It's so simple to make and tastes great.
You can get it with tomato chutney, plantain slices (per Amma) or fish fry. I plan to make it with fish fry soon, of course with eat fish with lemon all the time in the West it must be great.

  • 1 lemon
  • mustard seeds
  • urad dal
  • curry leaves
  • Bengal gram
  • aestofida
  • turmeric
  • cooked rice
  1. heat oil and pop mustard seeds add the above the mustard seeds, dal's curry leaves, turmeric and aestofida then mix in the cooked rice
  2. squeeze a lemon then slowly add to the rice to taste.

Monday, August 24, 2009

Chicken Quesadailla

Sometimes its good to get a quick take out type meal, my in laws have gone to NYC for 2 days, so today was lovely and chilled, then I had a dietetic association meeting in the evening. I am on the board and the webmaster, I bet I never would have thought of this a while back!
On the way home I got this from whole foods, very good. Little Jasmine was still up and gobbled up 4 strawberries.

What's your favorite fast food 


Cool Find: Omega 3 Website

This is a neat site with lots of top Universities involved siting all the evidence related to Omega 3 fatty acids, commonly found in oily fish, flax seed and walnuts and health, with articles and newsletters you can subscribe to.

Enjoy browsing and learning...

Your Guide to Tune Up in Front of the TV |

Your Guide to Tune Up in Front of the TV |

Shared via AddThis

This is a great article nice tips you could also do pilates or yoga in front of the Box.

Sunday, August 23, 2009

Carrot, Lentil and Coriander Soup

I made this the other day and it was so good and healthy.

  • carrots - 8-10 I had lots in my Farm box, so thought this would be great
  • 1/2 red onion
  • 1.2 l vegetable stock
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • salt and pepper
  • fresh coriander/cilantro
  • one cup small red lentils
  1. heat oil and add onions and carrots, then add spices
  2. add broth and lentils and simmer for 30-45 min until very soft
  3. use a hand blender to make into a puree
  4. then add fresh chopped fresh cilantro
Me and Jasmine loved it, in fact she had a little leftovers on her birthday 

Have a blessed week 


Birthday Cake

Hi all just thought I would treat you to a picture of our darling daughter eating her birthday cake. We had a lovely party with close friends and family, Jasmine wore an Indian dress then American!, ate cake and fun. She feed a friends little boy some cake as well.
We got Indian catering from a local lady great food and no stress for me, can't beat that.

Have a relaxing Sunday 


Saturday, August 22, 2009

Part Two: Photography Tips from a Pro

Here's part 2 of Aleksi's tips, he has also kindly agreed to another post with tips for a basic start up kit in the near future:

4. Think even. Once you master the art of using available light, you may want to attempt to push your photography to the next level. Learning how to use a fill light is crucial in many situations where the available light is casting shadows over portions of the dish. Especially with white plates, a harshly dark shadow can kill the mood of the shot, and turn a great looking dish into something that isn't meant for a dog. A great resource to learn about flash photography and manipulating artificial light is As is the concept with photography, start small and master the baby steps first, so that when you reach the further chapters, your established knowledge will help you embrace the new concepts and apply them immediately to your images.

5. Look at the pros. Professionals are good for a reason. They study other professionals, and always look to push their abilities to get better. We all make mistakes, lose pictures, do crazy things with lights and end up wishing we had played it more conservatively, but these are the nuances of working in photography. The same can be applied to amateurs. Believe it or not, photographing food is a skill that can be learned simply by watching and learning to look at the details in great images, and understanding how to create a desired theme. Study the details of images that cover your favorite food magazines, or packages, and you will find they have things in common. Simple backgrounds, pleasing colors, even light, and always a touch of elegance are all factors that play into the success of an image to sell. Take these thoughts into mind next time you plan your next photoshoot, and regardless of your equipment or overall abilities, your images are guaranteed to take a leap forward in quality and overall consumer appeal.

Friday, August 21, 2009

Food Photography Tips From a Pro: Sacramento Photographer

Permission given By A. Lepisto 

It is with great pleasure to offer you some food photography tips from a professional, I give you Aleksi Lepisto, a Sacramento Photographer  

Great images make a great product. Selling a vacation? You better hope your pictures make that trip look great, even if it IS just down the street. The concept is even more important with the food service industry. Whether you need pictures for a menu, your dining area, website of your blog, quality images of food will always draw the attention of the crowd. 

Here are a few tips on getting started:

1. Study first. Don't be the eager consumer who rushes out and buys the "best" camera they can get, thinking that with that new piece of equipment, you'll conquer the industry and put yourself on the map. More often than not, the overwhelming amount of features and knowledge required to even perform the simplest of tasks with your new dSLR camera will leave you frustrated, discouraged, and maybe even angry at yourself. Save yourself the headache, and do your research first. Learning terms such as "Aperture," "ISO sensitivity (ISO for short)" and familiarizing yourself with basic photographic composition will save yourself a huge hassle and help you save money trying out handfuls of products that you will convince yourself that you need! Once you grasp the basics of photography in general, you're ready to begin looking for a camera.

2. Start small. Food photography is different from other types of photography, because for the most part, your dish is in a controlled atmosphere. This means that you can afford to take a breathe, set up your lights and props correctly, and then work on different camera angles. Since that is the case, it's fairly obvious you don't need the camera that can shoot 10 frames per second and has a 50 image buffer. Unless you also shoot action sports on the side, you don't need even half the capability. If you are only using the images for the web, even something like a Nikon D70, or a Canon 20D or Rebel XTi is going to be ample. I tend to stray from recommending brands other than Nikon or Canon, only because if you get addicted to photography like many of us did when we first started, you will want to buy nicer lenses, and other manufacturer specific accessories. Canon and Nikon each have a full line of gear, and limiting yourself to a smaller brand many times has severe financial consequences later on when users wish to upgrade or expand. As is always the case with photography, the lenses make the gear, the camera is just supplemental, so invest in the future of your hobby or career, by buying quality lenses, because there is always a new camera body being released.

3. Learn your light. Even some professionals struggle with this concept. If you can master the methods of manipulating available light (say like a window, or sunlight reflecting off of a bright colored wall) you can not only make great images, but you can save yourself a lot of time and money as well. Food photography demands having great, even, and soft lighting on the food. Regardless of what you think the fashion or trend may be currently, the fact is that even light that is soft and pleasing to the eye in a picture always attracts a customer's appetite more than one with uneven, harsh lighting. If you can afford a light tent, great - but if not, you can still manipulate your light. Use a thin sheet of white bedding material for example, stretch it thin, and use it between your light source and your food to even our and soften the light. Not sure about a light source? Walk outside. Even on an overcast day, the sunlight is more than ample to make great images of food, and in fact, the more overcast, the less filtering material you will need, the clouds are a great natural light filter. 

Stay tuned for more tomorrow 


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