Cuisine Eric

Canned cherry tomatoes are hard to find in the United states, but can be found in specialty stores or online from Italy and the UK.  I got mine online from Waitros, a British specialty food store. This is a very British Christmas holiday preparation. 1 lb cod fillet 1 can cherry tomatoes dash dried dill weed crushed red pepper flakes to taste Preheat oven to 400F. Tip cherry tomatoes and liquid into an oiled casserole.  Top with cod.  Season with salt and pepper to taste and sprinkle with dill and red pepper flakes. Roast fish for about 15-20 minutes, until just cooked through and nicely browned. Serve with spinach and couscous, if desired.  Serves 4.

Growing up, chicken was a traditional meal for Christmas eve.  Our mother would roast two chickens and we would eat them cold after midnight service. Maybe that's why I gravitate towards chicken at Christmas time.  I like this prep because it has all the red and green colors of the season, and is warming against the chill of the season. Christmas cheers. 1 24 oz jar favorite tomato sauce 5 chicken thighs 1 pint grape tomatoes, halved lengthwise 1 cup kalamata olives 2 Tbsp capers 2 Tbsp fresh rosemary, minced 1/2 tsp garlic powder 12 oz rigatoni 2 broccoli crowns, broken into flowerets Preheat oven to 375F.  Spread sauce evenly in a large roasting pan. Nestle the chicken thighs in the sauce.  Season with the garlic powder and salt and pepper to taste.  Evenly distribute the tomatoes, olives, capers and rosemary over the thighs. Bake for about 30-40 minutes, until the chicken is cooked through. While the chicken cooks, bring a large pot

This is a base recipe for an Indian veg rice dish with protein.  The paneer adds the protein and the grains complement. Be sure to garnish the dish with fun flavors like lime, fried channa dal and fried onions - don't underestimate the value of the garnish! A simple toss of the hand can transform a dish - and make it accepted as a valued veg, versus the needy meat. 1/2 sweet yellow onion, diced 1 Tbsp ghee or butter 2 tsp Panchuran spice seed mix (see Cook’s Note) 3/4 cup basmati rice 1/2 cup Indian Red Matta rice (or other parboiled rice) 1/2 tsp turmeric powder 2 cups water 1/2 tsp salt 1/3 lb paneer, diced into 1/4 cubes 2 Tbsp ghee 3 cups cauliflower flowerets 1/4 cup frozen peas garnish:  fried onions crispy fried Channa Dal (an Indian snack) fresh curry leaves Sauté the onion in the ghee for about 2-3 minutes.  Add the panchuran seeds and continue cooking another 2-3 minutes.   Add the rices and a dash more ghee or butter

Lentils and sweet potato go so well together. Adding barley and yogurt fully complements the protein for a rich satisfying meal. 2 carrots, diced 1/4 inch 4 sticks celery, diced, 1/4 inch 1 sweet Vidalia onion, diced, 1/4 inch 4 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1 cup Green French lentils 1/4 cup pearl barley  1 quart beef broth 2 cups water 1/4 tsp coriander powder 1/4 tsp cumin powder 1 lb sweet potato, peeled , cubed 1/2-inch 4 oz kale leaves, stemmed and chopped Sauté the carrot, onion and celery in a dash of olive oil in a large soup pot.   Cook for about 5 minutes, until the veggies are softened. Season with salt and pepper to taste.  Add the garlic and rosemary and cook another 2-3 minutes. Add the lentils, barley, broth and water and bring to a gentle boil.  Season with coriander and cumin.  Reduce heat to a simmer, stir, cover and cook for about 15-20 minutes. Massage the kale in a dash of olive oil with your

Crisping up and flavoring tofu by tossing with cornstarch and garlic powder is a great way to add dimension and interest to tofu - an otherwise blank canvas.  Coating with a flavorful cashew sauce add yet another layer of flavor. You can use whatever veggies you have or like in this stir fry. 1 14 oz tub extra firm tofu 2 Tbsp cornstarch 1/2 tsp garlic powder 1/2 cup cashews Sauce: 1/3 cup soy sauce 1/3 cup water 2 Tbsp hoisin sauce 2 Tbsp honey 2 tsp sesame oil 2 tsp fish sauce 2 Tbsp creamy cashew butter (or almond, or peanut) At least 4-5 cups veggies - I used: 1 carrot, sliced 1 crown broccoli, cut into flowerets 1/2 red pepper, diced 1/2 sweet yellow onion, sliced 2 cups cabbage, cut into 1-inch pieces 2 cloves garlic, minced 1/2-inch fresh ginger, minced Prep: Add the sauce ingredients to a small food processor and process to blend well. Slice the tofu into 1/-2 inch slices and place on a clean flat surface.  Co

Flavored with Tex-Mex notes of chili, chipotle and salsa, and cooled with sour cream and lemon. An exciting ying and yang for a simple piece of Tilapia. 4 tilapia fillets dried dill weed chili powder 1 Tbsp butter plus 1 Tbsp olive oil 5 oz fresh baby spinach 8 oz baby portabello mushrooms, sliced dash chipotle chili powder Garnish: 1 cup green salsa fresh cilantro leaves lemon wedges sour cream Season the tilapia with the dill and chili powder and salt and pepper to taste.   Tip mushrooms into a skillet with a dash of olive oil.  Heat over medium-high heat until they have released all the water they will.  Remove to a bowl after they have browned up a bit.  Add the spinach and another dash olive oil if necessary and wilt the spinach. Turn the mushrooms back into the spinach mixture and season lightly with the chipotle chili powder.  Heat through. Heat butter and oil in a large non-stick skillet. Add the tilapia and brown gently on the sea