Lime and Thyme Chicken

Ingredients
1 small bunch fresh thyme
Juice of 2 limes
4 cloves garlic, smashed
3 jalapeno peppers, halved, seeded and thinly sliced
1/2 cup extra-virgin olive oil
2 tablespoons honey
1 tsp soy sauce
Kosher salt
3 half chickens (about 1 1/2 pounds each)
3 tablespoons unsalted butter, cut into pieces
Directions
Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey, soy sauce, and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.

Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices and garnish with some parsley.

Maple Syrup and Chili Beans

Ingredients
1 pound dry red kidney beans
1 cup water
1 large yellow onion, cut in big slices
I large potato, peeled and cubed
1 bay leaf
6 whole black peppercorns
3/4 cup medium amber pure maple syrup
1/2 cup light brown sugar, lightly packed
1/2 cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
1 cup of english peas
5 ounces thick-cut smoked bacon, cubed(optional)

Directions
Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.

Place the beans in large pot with a cup of water(you can add more if necessary), the onion,potato bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.

Preheat the oven to 225 degrees F.

In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.

Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid and the peas. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Simple Yellow Bundt Cake

Ingredients:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs, kept at room temperature for 30 minutes
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk

Method:

Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan (not dark) or 2 (8- or 9-inch) round pans.

Sift together flour, baking powder, and salt into a bowl.

Beat butter and sugar with an electric mixer (fitted with paddle if using a standing mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth, then spread evenly in the bundt pan (regular pan can be used as well).

Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, about 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely. Decorate the middle with chocolate chips/ strawberries or blueberries. Serve with whipped cream. YUMMY!

A good meal, anyone?

What makes a good meal?
A tried and tested (or tasted!)recipe? Hearty and fresh ingredients? A honed skill of many years or simply good company? Perhaps all of these.
My husband often asks me how I can cook so many different dishes. I hardly ever make the same recipe more than a couple of times. Even when I make the same dish twice, adding the same ingredients etc they always manage to taste a bit different. Maybe cooking a dish is just like having a relationship with someone. It may be your best friend from high school your ex-boyfriend, the postman who has been delivering mail for years now, your swimming instructor, the local barista, the man who sells you fish at the grocery store, your aunt from Hyderabad, your husband or your favorite teacher---it's all so different and yet so similar in some ways. Like the spices that add flavor to a dish, in a relationship you must have respect, love, trust, expectation, reliability and so on. Well, of course you don't need to love your barista, you just rely on her to help you start the day with a perfect cup of coffee. Maybe you don't have to trust the mailman not to peek into your mails (it's a bunch of bills anyways!) but you do expect him to be there---a familiar face somehow makes the everyday chores so much easier! You don't obviously need to love your ex (unless you are not over him yet!) but perhaps you hate him; or trust him with the secrets you shared...or not!

Like a good meal, you need all these different people and all the myriad emotions attached to each of them. Makes life so much more complicated and yet so much more interesting!

A cup of Cha (tea)...

As far as I remember I was twelve years old when my mom taught me how to make tea. The sole purpose of teaching me this complicated recipe of boiling the water for a certain period of time, measuring the tea leaves accurately, adding the right amount of ginger or green cardamoms---all seemed geared to making me independent in making my own cup of tea whenever I would feel like it. Yes, I was drinking at least four cups of tea from the time I was 12! Bad parenting, I say!:)

The morning started with my dad making tea for me and then hurrying off to the local bazaar before all the fresh vegetables and fruits would disappear. The next two cups would be consumed after I came from school and finally one last cup with my mom before she retired for the night and I went back to finishing homework. Even today, more than the cups of cardamom-infused tea, I remember the conversations that flowed with it. Tea almost acted as a lubricant, clearing way for me and mom to communicate. Perhaps it also gave her a rushed guideed tour through the hours of my life which at the time was surrounded by friends, sports, gossip, fashion concerns and efforts toward having the perfect skin. My monosyllabic answers to all my mom's questions gave way at night when we relaxed on the couch holding our individual cups of this wonderfuly warm liquid in our palms. The inhibitions just melted away. Tea just made me and my mom friends for an hour each day. It was a precious hour for her and a relief for me in many ways. No more hiding, no more judgments, just plain and simple conversation. No holding back, no bars.

Today as I sit in my house, thousands of miles away from home, and drink my steaming cup of coffee( I drink tea only when I go back home to India), I often fondly smile as the memories of Ma and those many cups of Cha, flood my thoughts.

Pot Orzo!!

Ingredients
1 pound orzo
1 cup peas
2 cloves of garlic, minced
2 teaspoons dried basil
Salt and pepper
1/4 cup white balsamic
vinegar(can be substituted with 1tbsp of lemon juice)
1/3 cup olive oil
1/4 cup parsley, finely chopped
1 cup shredded Parmesan

Preparation
Cook orzo in a large pot of boiling salted water according to package directions. Two minutes before pasta is done, add peas. Cook until pasta is done and peas are tender. Drain; pour into a bowl.

Whisk together garlic, basil, salt, pepper, vinegar, olive oil and parsley. Pour dressing over hot pasta and sprinkle with Parmesan. Toss well to combine and you ready to eat a healthy and nutritious meal all in one pot!

Salmon with Tomato-Basil Sauce

Ingredients
Cooking spray
4 wild salmon fillets
Salt
Freshly ground black pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
2 tbsp corn kernels

Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.


Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.


Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.


In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.


Serve 4 of the salmon fillets with tomato mixture spooned over top.
Sprinkle some corn for a crunchy taste.