In Celebration – Yoga Teacher Training Graduation: Chole Curry and Pulao
April 15, 2010
After seven months of weekend-long intensives, weekly classes, teaching practicums, readings, personal practice and study; the nine ladies of the Shakti Mind Body Studio 2009 – 2010 yoga teacher training class have been initiated into the transformative practice of yoga as teachers and life-long students.
As a member of this class, I’m grateful for the experience of the program and I thoroughly enjoyed it. My interest in food and nutrition goes hand in hand with my study of healing movement through yoga and dance, as they all have the power to heal and foster well-being – body, mind and spirit.
During our graduation celebration this past Sunday, we all brought a vegetarian dish just as we had for our lunches throughout the teacher training program. The spread was delicious and beautiful from roasted vegetables to an Asian noodle stir-fry to chocolate dipped strawberries.
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Filed Under Grains, Rice & Pasta, International Flavors, Vegan, Vegetarian/Conversions | 5 Comments | Print This Post
Moroccan Chermoula Sauce Over
Grilled Halibut with CousCous
April 8, 2010
Well, I didn’t get a spot on the 3rd season of the Food Network’s Grill It With Bobby Flay, but no worries because I still have my recipe for chermoula marinated grilled fish with a savory, yet fruity couscous to share with you. I made some tweaks to my Moroccan chermoula sauce and used it this time to marinade halibut instead of mahi mahi, and I like the dish even better now.
Since I made the first version of this fragrant and earthy sauce used widely in Moroccan, Algerian and Tunisian cooking, I attended a cooking demo with Moroccan native, Chef Samir Labriny of Moroccan Cuisine Academy. At the demo I learned even more about Moroccan cooking, including more about chermoula sauce.
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Filed Under Grains, Rice & Pasta, Seafood | 4 Comments | Print This Post
Spring Fresh, Summer Ready Pasta Salad
March 24, 2010
Hopefully, where ever you are the weather has been as beautiful and uplifting as the gorgeous spring weather we’ve been experiencing here in the D.C. area. The breakthrough of sunny skies, gentle winds and comfortable warmth has been a refreshing detour from the harsh winter we experienced this year. Now with all the snow melted and days warm enough to leave the jacket at home and breakout the sandals, it’s time to ease up on soups and stews, and move on to lighter and refreshing dishes.
The first touch of spring and lighter fare in my kitchen comes from this nutritious whole wheat pasta salad. Working well as a light side dish for lunch or an afternoon snack, a tasty pasta salad is also a good thing to have in your collection of dishes for your first cook out or BBQ of the season.
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Filed Under Grains, Rice & Pasta, Light & Tasty, Quick & Easy, Salads, Vegan, Vegetarian/Conversions | 2 Comments | Print This Post
Moroccan-Inspired Grilling with Bobby Flay … Perhaps?
March 1, 2010
I recently found out about an opportunity to be on Grill It with Bobby Flay on the Food Network. The network is currently looking for guests to appear on the show for its 3rd season and asking for recipes and 3-minute video clips of contenders doing their thing on the grill.
While getting on TV or having a cooking show had never been a particular aim or objective of mine since I began my journey into food blogging, when this opportunity arose, I thought, why not? Making a TV appearance with Bobby Flay would be a great experience and way to share my recipes with a broader audience as well as learn from a great chef and one of the best food TV personalities around.
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Filed Under Flavor Notes, Seafood, Vegetables | 5 Comments | Print This Post
A Stir for Haiti: Diri Et Pois Coles
Haitian Red Beans and Rice
February 18, 2010
Familiar foods, recipes and approaches to cooking are a real comfort to most of us. They remind us of home, childhood, and good times with loved-ones. They’re guaranteed to satisfy our taste buds and “hit the spot.” However, I’ve realized through my passion for adventure and exploration, that flavors and cuisines from other countries can add a new enjoyment to our meals and even provide a window into understanding other people of the world and their cultures.
The recent disaster in Haiti has me thinking about their foodways and dishes, which you don’t usually hear much about. Despite this, I’ve discovered that this tiny Island country has a diverse, yet simple, flavorful cuisine that reflects the country’s Caribbean heritage and historic ties to Africa, France and Spain.
If you look at the names of dishes from cookbooks like A Taste of Haiti by Mirta Yurnet-Thomas and Fine Haitian Cuisine by Mona Cassion Ménager, you’ll see chili pepper spiced dishes, quiches, plantains, sweet potatoes, breadfruit, salt cod, and other seafood listed. Fowl, pork and beef, and a variety of rice and beans dishes are also major contributors to Haitian cuisine.
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