Readers must know by now that I enjoy both making and eating soups and usually make them with whatever vegetables I have available. I use fresh herbs when available and any combination of spices that I think will work well together. It means that my soups never taste the same and there is some risk of … Continue reading

Okra is one of my all time favorite vegetables.  No vegetable stall we frequented in India would be without this ubiquitous ancient mallow.  In curries, in sambar, and in other assorted sauces with fresh cocunut, okra was just delicious.  My mother would make the best dry okra curry with thin slices of okra sauteed in … Continue reading

 Assemble ingredients. I like my green tomatoes coarse chopped, and my  cilantro. The chile peppers are deribbed and deseeded to provide flavor without burn, and diced. The spring onions are simply chopped. The mini-cucmbers – quartered lengthwise and diced. The avocadoes are halved and pitted.  I like my avocadoes on the ripe side. You may … Continue reading

A tasty variation with a more c0mplex flavor than the earlier recipe which was for children.  This one uses tamarind and jaggery and a mix of a couple of different types of beans. You can make it as spicy or mild as you prefer and serve with a variety of carbohydrates; fresh bread, pita, chapati, … Continue reading

My daughter’s school was having a pioneer history week and the firts grade kids were all excited. Every time I saw my daugher she had little tidbits of information that had captured her imagination that she would share with me. At school they made a large covered wagon and they learned about the Oregon trail … Continue reading

vegetarian-tacos

Here’s another quick and yummy meal that you can bring to the table in a few minutes. Serve for lunch or dinner or even as an after school snack. It honestly took me less than 20 minutes to get on the table with available ingredients in my kitchen. And that last point is the big … Continue reading

Winter is for soup.  Who doesn’t feel embraced and cared for when served a steaming mug of soup bursting with flavors. The best soups have some depth and complexity of flavor.  But that doesn’t make them difficult to make. It is all about ingredients and combinations.  Feel free to experiment with what you have available … Continue reading

Ratatouille

Ratatouille Nicoise is one of those dishes that sounds terribly sophesticated but is really a simple peasant dish, a vegetable stew, of the Provencal region of France.  Fresh onions,zucchini, garlic and herbs and olive oil make the characteristic aromas that can make your head swim and tummy rumble.  Serve it hot or cold and with … Continue reading