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Makes about 1 ¼ cups

Make a batch of this vibrant spice blend and use it to flavor all types seafood. (See the next recipe.) I also use it to season roasted and grilled vegetables such as eggplant, zucchini, sweet potatoes and squash. It will keep for months stored in an air-tight container in a cool, dry place.

¼ cup dried red chilies (measuring about 2 to 3 inches long), ends trimmed and seeds removed
½ cup coriander seeds
2 ½ tablespoons fennel seeds
2 ½ teaspoons cumin seeds
3 to 4 whole stars anise, smashed with the flat side of a kitchen knife
1 teaspoon cardamom seeds, smashed with a rolling pin
½ teaspoon whole cloves
2 ½ teaspoons whole black peppercorns
4 cinnamon sticks, broken in half and then smashed into bits with a rolling pin
1 to 2 whole bay leaves

1. Heat a heavy skillet or a cast iron pan and add the spices. Toast them over low heat, stirring frequently with a wooden spoon for 4 to 5 minutes until very fragrant.
2. Let cool slightly and carefully pour the spices into a spice grinder or a food processor and grind to a coarse powder, about 4 to 5 minutes. Use as directed in the recipe(s).

© 2008 Nina Simonds

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Six servings

Too many cooks overlook sweet potatoes, except during the winter holidays when they are often candied to a cloying sweetness. What many don’t realize is that their firm texture makes them perfect for stewing and braising and their sweet flavor makes them a perfect complement to any type of meat-chicken, beef or pork as in the spicy curry below.

1 ½ pounds boneless pork shoulder or bones Country-style sparerib, trimmed of excess fat or gristle
2 sweet potatoes or yams, about 2 pounds, peeled and cut into 1 ½ -inch cubes sweet potatoes
¾ pound green beans or assorted fresh or frozen vegetables such as carrots, peas, shelled edamame, etc.
2 tablespoons virgin olive or safflower oil
2 medium red onions, peeled, ends trimmed and cut into small dice

Curry Seasonings:
1 teaspoon dried chile pepper flakes
3 Tablespoons chopped fresh ginger, peeled
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper

Sauce
mix all together
1 28-ounce can whole tomatoes, seeded and diced with juice (about 2 cups) ½ cup light coconut milk
3 tablespoons fish sauce or soy sauce
1 ½ tablespoons firmly packed light brown sugar
½ cup fresh basil shredded or torn into small pieces

1. Cut the pork into 1 ½-inch cubes. Defrost or blanch the vegetables in boiling water briefly, then refresh in cold water.
2. Heat a heavy casserole or a Dutch oven with a lid. Add the oil, and heat until hot, about 20 seconds. Add the Curry Seasonings and red onion, stirring over medium-low heat with a wooden spoon for about 3 minutes until the onion is tender and seasonings are fragrant.
3. Add the Sauce and bring to a boil. Add the pork and sweet potatoes and stir to coat the potatoes with the sauce. Bring the mixture back to a boil, reduce the heat to low, cover, and cook for about 20 to 25 minutes, or until the sweet potatoes are tender. Add the defrosted or pre-cooked vegetables and cook for one minute to heat through. Sprinkle in the fresh basil (if using) and toss lightly for a few seconds to coat. Serve with steamed rice or garlic naan and simple raita (recipe below).

©2008 Nina Simonds

Four to Six Servings
1 ½ cups low-fat Greek yogurt
½ teaspoon ground cumin
¼ teaspoon chili flakes (optional)

1. Mix together the yogurt, cumin, and chile flakes (if using) in a bowl and serve with the curry and rice.

© Copyright Nina Simonds 2008

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6 Cups Cooked Rice

There’s nothing more basic or delicious than fragrant white rice, particularly when you toss in a few smashed pods of cardamom. I prefer the fluffy long-grain varieties such as Basmati and jasmine, which are sold in Asian markets. The cooking time varies depending on the rice, so test the rice for doneness and cook until JUST tender. It will continue cooking even after being removed from the heat.

2 cups long-grain rice
3 pods cardamom, smashed with the flat side of a knife
3 1/4 cups water

1. Put the rice in a bowl and, using your fingers as a rake, rinse the rice under cold running water to remove some of the talc. Drain the rice in a strainer.
2. Put the rice, water, and smashed cardamom in a heavy, 2-quart saucepan with a lid. Heat, uncovered, to the boiling point. Reduce the heat to low, cover, and simmer for about 12 to 15 minutes, or until the water has evaporated and craters appear on the surface. Remove from the heat and fluff lightly with a fork to separate the grains. Serve, or, if using for fried rice, spread the rice out in a thin layer on a tray. Let cool completely, cover with plastic wrap, and chill in the refrigerator overnight.

© Copyright Nina Simonds 2008

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This simple master marinade is excellent for six to eight servings of salmon and other fish fillets and seafood including halibut, cod, haddock, and scallops. I sometimes like to substitute maple syrup for the honey which gives it an appealing alternate flavor.

1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey
1 teaspoon toasted sesame oil

Mix all the ingredients in a saucepan and bring to a boil. Reduce heat slightly and simmer 5 minutes. Use as directed in the recipe below or for other foods.

© Copyright Nina Simonds 2008

Six Servings

The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.

1 recipe Ginger-Honey Marinade
6 Salmon steaks, weighing about 6 ounces each and about 1-inch thick, rinsed and drained
3 tablespoons virgin olive oil

1. Pour half of the prepared Ginger-Honey Marinade into a bowl and cool slightly. Keep the other half warm.
2. Put the salmon in one layer on a shallow pan, pour half the marinade mixture on top and turn the fish so that all sides are covered. Cover with plastic wrap for 30 minutes. Place the salmon on a cookie sheet or pan that has been covered with aluminum foil.
3. Preheat your oven to 450 degrees. Place the salmon on the middle rack of the oven and bake for 12 to 15 minutes, or until salmon flakes when prodded with a fork. Remove and serve. Carefully slide the fish off the pan and serve with the remaining marinade spooned on top of each hot steak. Serve with a stir-fried geen vegetable and steamed rice or quinoa.

*Eating oily fish three times per week may reduce the risk of heart disease and blood clots. I prefer wild salmon when available, but you can also use trout or Atlantic char.

© Copyright Nina Simonds 2008