Natural crystal salt is a wonder, packed with health-giving benefits!!

• According to Ayervedic doctors from India, rock and sea salt are the most beneficial forms of natural crystal salt because they don’t raise blood pressure.

• Natural crystal salts can aid digestion and improve eyesight.

• Crystal salt also activates the flavors of foods, enhancing the taste.

• When used in lotions and bath salt compounds, salt softens the skin and deodorizes.

Source: Water & Salt: The Essence of Life by Dr. Barbara Hendel, MD and Biophysicist Peter Ferreira. (Natural Resources, Inc., 2003)

Makes about 1 ¼ cups

Make a batch of this vibrant spice blend and use it to flavor all types of seafood. 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

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

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

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

Ingredients:
1 1/2 pounds boned chicken breast, skin removed

Marinade:
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 1/2 tablespoons canola or corn oil

Seasonings:
1 1/2 tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chile paste or dried chile flakes (or to taste)
1 1/2 cups thinly sliced canned water chestnuts,
blanched for 10 seconds, then refreshed in cold water and drained

Sauce (mixed together)
3/4 cup classic chicken broth
3 tablespoons soy sauce
2 1/2 tablespoons rice wine or sake
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons Chinese black vinegar or Worcestershire sauce
1 1/4 tablespoons cornstarch
1 1/4 cups dry-roasted cashews

1. Trim the chicken of any fat or gristle. Cut it into 1/2-inch cubes and place in a bowl. Add the premixed Marinade ingredients, and toss the chicken cubes to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes.
2. Heat a large wok or large skillet, add 2 1/2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken cubes become opaque and are cooked, about 3 to 4 minutes. Remove with a slotted spoon to a plate. Wipe out the pan.
3. Reheat the pan, add the remaining 2 tablespoons oil, heat, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the water chestnuts, and stir-fry over high heat for about 1 1/2 minutes to heat them through. Add the premixed Sauce, and cook, stirring continuously to prevent lumps, until thickened. Return the cooked chicken and add the cashews. Toss lightly to coat and heat through. Scoop everything onto a platter. Serve with a vegetable and steamed rice.

© Copyright Nina Simonds Spices of Life 2008

3 to 4 small, dried red Thai chilies (if dried, reconstitute in hot water for 15 minutes.) or ½ teaspoon crushed, dried chili flakes
4 cloves garlic, skins removed and minced
¼ cup virgin olive oil
1 ½ teaspoons toasted sesame oil
½ cup clear rice vinegar
3 tablespoons soy sauce

1. To prepare the Chile Dressing, trim the ends and stems from the chilies, remove the seeds, and coarsely chop by hand.
2. Mix together the olive oil and the toasted sesame oil in a saucepan and heat until very hot, about 400 degrees. Carefully add in the hot chilies, cover, and let sit for 5 minutes. Uncover and drop in the minced garlic, cover and let sit until warm. Pour in the rice vinegar, soy sauce, stir, and taste for seasoning, adjusting if necessary.

© Copyright Nina Simonds Spices of Life 2008

Serves Four to Six

1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil

Seasonings:
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)

3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *

Sauce
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch

1. Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
2. Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
3. Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.

*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.

Watch the video: Weeknight Dinner: Quick and Easy.

© Copyright Dinner Doctor

Daikon Fettucine With Tomato-Basil Sauce
Makes 3 to 4 servings

1 pound (450 g) daikon
1 can (14 1/2 ounces/400 g) plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon chopped basil
Salt and freshly ground black pepper

1. With a swivel-blade vegetable peeler, peel the outer skin of the daikon and discard. Continue to strip the length of the daikon, peeling off long, narrow noodlelike ribbons. Soak “noodles” in cold salted water for 15 to 20 minutes.
2. Meanwhile, make the Tomato-Basil Sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash; mix with juice, about 2 cups.
3. In a heavy saucepan, heat the oil medium-hot. Saute the onion and garlic until softened, not browned, about 3 minutes. Add the tomatoes, reserved juice, sugar and salt. Boil vigorously, stirring often, until thick, 10 to 15 minutes. Stir in the basil. Season with salt and pepper to taste.
4. Drain the “noodles” on a kitchen towel, add to the sauce and toss gently, taking care not to break noodles. Cook just to heat through, about 1 minute. Divide on plates, teasing the fettuccine into mounds. Serve immediately.

- From Morimoto: The New Art of Japanese Cooking.