Thai Pumpkin Curry

Nothing warms the heart and body like a good curry. Curries come in all shapes and sizes: from a Japanese curry made with stock and wheat flour to Indian dal whose beans act at thickeners. "Curry" is a blanket term for a saucy or stew like dish that is rich in ground spices and herbs. Most curries slow cook so the ingredients (typically vegetables and meat) have time to absorb the flavors and spices.

 

The "heat" in curries has several health benefits. First and foremost, studies show that the main compound in chilies (called capsaicin) has a thermogenic effect that boosts metabolism. Chili peppers can reduce the damaging effects of bad cholesterol and capsaicin may fight inflammation. And my personal favorite: spicy foods boost production of feel-good hormones, such as serotonin. So they may help ease depression and stress AND make you feel more satisfied at the end of your meal. Eat curry for these reasons or eat it because it's just plain delicious. 
 

Thai Pumpkin Curry 

1 tablespoon extra virgin Coconut Oil or Vegetable Oil
2 garlic cloves, minced
1 teaspoon ginger, grated or minced
1 white onion, diced
1 15oz can of Coconut Milk (I used Thai Kitchen's Light)
1 ½ cup pureed pumpkin
2-3 tablespoon curry paste (I used Thai Kitchen's Green Curry Paste) 
1 tablespoon fish sauce or soy sauce
½ cup raw cashews
1 head broccoli, chopped
1 red bell pepper, chopped
2 large carrots, chopped  
1 head bok choy, chopped
*other veggies: cubed butternut squash, eggplant, cauliflower, bamboo shoots etc
* Optional Protein: 1lb chicken, cut into cubes; 8 jumbo prawns
 
pinch of cinnamon
salt and pepper, to taste
Garnish: basil, shredded coconut, cashews 


Melt the coconut oil in a large pot set to medium high heat. Saute the onion and garlic until fully cooked. Add the coconut milk, curry paste, soy sauce and pumpkin. Heat until well mixed. Add the veggies, cashews and optional protein (chicken or prawns-add 5 minutes earlier). Simmer till veggies are tender but firm (and protein cooked). Serve with brown rice or quinoa and enjoy!

Seafood Cioppino

I'm back at it! Believe it or not I have been cooking. As we can all relate, life is busy! Working a 9 to 5 on top of socializing and athletics doesn't leave much time for food blogging. However, it would be short of a crime to not share some of the recipes I've come across lately. As per usual, I am challenging myself to cook food I love to eat but have never created in my own kitchen. Last week this pursuit had me cooking up Seafood Cioppino-- a beautiful mussel and fish stew featured at many high end restaurants. It is the legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—have lived on these surprisingly easy to make North Beach favorite, with fresh parsley this stew is both hearty and fresh.  

Cioppino

                          1 medium onion, quartered
                          3 garlic cloves, smashed and peeled
                          3 tablespoons extra-virgin olive oil
                          2 Turkish bay leaves or 1 California
                          1 1/2 teaspoons dried thyme
                          1/8 teaspoon dried hot red-pepper flakes
                          1 (28-ounce) can crushed tomatoes in juice
                          1 1/2 cups water
                          1 cup full-bodied red wine such as Zinfandel or Syrah
                          1 8 ounce can of tomato paste
                          1 (8-ounce) bottle clam juice
                          1/2 to 1 pound skinless fillets of thick white-fleshed fish cut into 1- inch  .   chunks (I used halibut; hake or pollack can also be used)
                          1/2 to 1 pound fresh mussels
                          1 bunch fresh parsley chopped

Heat olive oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped  onion, garlic, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.  | Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften (about 4 minutes).   | Add tomatoes with their juice, water, wine, clam juice, tomato paste and boil covered for 20 minutes.  | Stir in seafood and 1/4 to 1/2 cup fresh parsley and cook, uncovered, until fish is just cooked through and mussels open wide. This should take 4 to 6 minutes (discard any that remain unopened mussels after 6 minutes). Discard bay leaves.

 

And serve HOT! Preferably with a toasted bread and a nice bottle of wine :)