Monica Saigal Bhide's Blog, page 12

PRE-ORDER NOW!!!!!!!

 

So delighted to share that my brand new book, A Life of Spice, releases on April 27th, 2015. It is a collection of new and published food essays.. all very close to my heart! The book features photography by the amazingly talented photographer Simi Jois. It is priced at a very reasonable $3.99

PRE-ORDER NOW!!!!!!!

 

So what is this book about?

In A Life of Spice celebrated writer Monica Bhide explores her romance with food. As in any romance, there are moments of great heartache and unbelievable happiness; betrayals and breakups; and, of course, intimacy. The essays in this book show how food affects all the areas of our lives: family, friends, love, culture, faith, and more. They capture the delights of cooking as wooing and of food as nurturer, and the sadness of the heartbreak kitchen. This collection of powerful and thought-provoking vignettes makes us examine our relationship with food deeply—and what food really means to us. A Life of Spicegives readers a front-row view—and deliciously stolen peeks behind the curtain—into those choice moments that define a lifetime.

Celebrating the powerful memories of food that bind us all together, A Life of Spicefeatures essays that first appeared on Monica’s blog and in national and international publications, as well as new, never-before-read tales of family and food.

Want to know what people are saying about the book? Here are a few thoughts.. 

“Monica writes stories about food, but often they are really stories about searching. She looks for what the world will reveal if you ask questions of the things we usually keep silent. She’s a generous writer, seeking the finer, richer sides of us.” – Francis Lam, editor-at-large, Clarkson Potter, and New York Times Magazine columnist

“Monica Bhide is more than a food writer. She’s a chronicler of culture and family history. She is a romantic for the bond between parent and child. She is an essayist of her own heart and mind, fearlessly searching for the truth in both. She is endlessly fascinating to read.” – Tim Carman, James Beard Award–winning food writer for The Washington Post 

“Monica’s stories take us on a journey through time, across continents and cultures. With her we fast and feast for love, we share the wonder of fairy tales with a child, we feel the longing for a lost homeland, we delight in culinary discoveries, and we find our own identity in a new land. Throughout Monica reminds us that the essence of food is love—love for our family, our history, our humanity.” – Elise Bauer, Creator of SimplyRecipes.com

 “Monica Bhide’s unbridled devotion to food, words, family, and history is crystal clear in this delicious collection. Whatever Monica’s subject —her father as a young boy, the connection between her family and their mouthwatering food, or the importance of saving recipes—she writes with warmth, a keen eye, and an open and abundant heart.” –Elissa Altman, author of Poor Man’s Feast

“Monica Bhide weaves magical spells with her words. Brilliantly describing cuisines and stories that echo the chimes of a far away land while somehow simultaneously making one feel as if they are in her very backyard. Monica is magician with both words and food.”

Chef Maneet Chauhan, judge on Food Network’s Chopped

PRE-ORDER NOW!!!!!!!

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Last year I ran a successful year-long program called Powered by Hope. The intent of the program is to help you follow your creative dreams by powering your spirit with hope! I am glad the program was so well received. This year, in addition to new posts, I will also be sharing a few of the best posts from the program. From now until the end of 2015, you will receive a minimum of two posts a month focused on hope. I hope you will enjoy them and that they will inspire you to follow your dreams!

 

FOCUS

It is said that when the student is ready, the teacher appears.

A few years ago, I found myself in a difficult spot. I was surrounded by noise: it seemed I needed more of everything and yet nothing that I got made me happy. I recall feeling overwhelmed and yet very empty at the same time. It was a classic situation of water water everywhere.

In a feeble attempt to clear my head, I began to clean my son’s toy room. As I was putting away his books and toys, I found a bunch of Indian comic books lying around. I picked up the one about Arjuna, a talented prince in Hindu mythology. My younger son is named after this brave warrior prince and I thought perhaps I could read my son the story that night. Turns out the lesson applied to me more than it applied to my son: The story opens with a teacher, guru Dronacharya, training a group of royal Indian princes, the Pandava brothers, in the art and skill of archery. The guru ties a fish to the branch of a tree. He then calls all the warriors and says to them, “See that bowl of oil placed below the fish? I want you to aim your arrow at the fish’s eye, while looking only at its reflection in the oil below.”

“Oh, this would be easy,” the princes said out loud.

The oldest prince, Yudhistra, came first, ready with his bow and arrow, and the guru asked, “What do you see?” He answered, “I see the fish, the leaves …”

The guru shook his head. “You are not ready. Move on.”

The next prince came up and the guru asked him the same question. He responded that he saw the sky in the bowl of oil. He was asked to move on.

The third one saw the fish, the branches and fruit. The fourth one saw the leaves and the oil. They were both asked to step aside.

Finally, it was Prince Arjuna’s turn.

“What do you see?” asked the guru.

“I see the eye of the fish.”

The guru smiled and gave Prince Arjuna the order to shoot. The ace archer’s arrow pierced the eye of the fish.

The story hit home for me. I was focused on the sky, the branches, the numbers, the followers, the echo of praise gone by and the hollowness of the feared future when what I needed to do was focus on the moment at hand and what it demanded of me. For me that meant working on a dream writing project.

 

What is your moment at hand? Are you focused on the sky, the leaves, the fish? What do you need to be focused on? What is your “eye of the fish”?

 

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I am so delighted to share this wonderful book with you. Rebecca Katz has always been one of my favorite writers. Her recipes delight and are truly good for your health. You just cannot go wrong – great tasting food that is beneficial to your body as well!!

Some of the recipes included in the book are – Gingered Butternut Squash Soup with Walnut Cream; Avocado Citrus Salad; Braised Chicken and Earthy Root Vegetables; Thai It Up Steak Salad; Pumpkin Tart in a Cashew Crust; Chocolate Cherry Walnut Truffles; and many many more

 

Here is what Rebecca has to say about why her latest book, The Healthy Mind cookbook, is good for you  -

The Healthy Mind Cookbook  will be your new favorite go-to for fresh, healthy, flavor-packed recipes for family and friends.

1.  Discover everyday foods that can lift the mental fog of of everyday life and allow you to harness the power of the mind.

2.  Understand how the food we eat directly affects how well our brain functions.

3.  Learn how four pantry staples can dramatically enhance the flavor of any dish you make.

4.  Enhance your culinary repertoire with 120 delicious recipes that tickle the taste buds and optimize your over all health and brain function.

5.  Develop your culinary mind so you can work quickly and efficiently in the kitchen.

Still want more reasons to own this book? Here you go 

What Effect Does Food Have on the Brain and Why Should we Care:  Kitchen Chat with Rebecca 

Rebecca’s Top 8 Brain Foods 

And, of course, if you want great advice on food and nutrition, I highly recommend you sign  up for her newsletter – a weekly taste of yum!  

Rebecca and I have teamed up to give away 10 copies of her book! One per household. Offer valid to US residents only. The giveaway closes on March 13th at 4:00 p.m. est. 

To enter –

1. Please leave a comment here about why you want to own this book. 

2. This is not a requirement but it would be so wonderful if you shared information about this giveaway on social media 
3.  We will pick random winners and inform you by email. Each winner will get one autographed copy of her lovely book. 

Here is Rebecca’s bio

Biography:

A nationally-recognized culinary translator and expert on the role of food in supporting optimal health, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts.

As a consultant, speaker, teacher and chef, Rebecca works closely with physicians, nurses, and wellness professionals to include the powerful tools of flavor and nutrition in their medical arsenal.

Rebecca is the Executive Chef for The Center for Mind-Body Medicine’s renowned Food as Medicine professional training in medical nutrition therapy, and consults for Arizona Center for Integrative Medicine’s premiere nutrition conference for health professionals co-directed by Andrew Weil, MD.

She is the founder and director of the Healing Kitchens Institute at Commonweal, which trains healthcare professionals and interested cooks how to translate nutritional science directly to the plate through taste and flavor.

Rebecca is the author of The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods, (Ten Speed Press, 2013) along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond (Ten Speed Press, 2009), and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Ten Speed Press, 2008, Second Edition). Her fourth book, The Healthy Mind Cookbook: Big Flavor Recipes to Enhance Brain Function, Mood, Memory and Mental Clarity, (Ten Speed Press), will be published, February, 2015

A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine with chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing. For more information: www.rebeccakatz.com

 

Please note – the amazon link is an affiliate link to my amazon associates page.

 

 

The post Giving away ten copies of “The Healthy Mind Cookbook” appeared first on Monica Bhide | Recipes, Stories, Inspiration.

Last year I ran a successful year-long program called Powered by Hope. The intent of the program is to help you follow your creative dreams by powering your spirit with hope! I am glad the program was so well received. This year, in addition to new posts, I will also be sharing a few of the best posts from the program. From now until the end of 2015, you will receive a minimum of two posts a month focused on hope. I hope you will enjoy them and that they will inspire you to follow your dreams!

 

BELIEVE

 

A several years ago, I started a vision board. You have heard of these things, right? A board where you post your goals, your dreams, your hopes. You put the board up where you can see it each day, and then the idea is that the Universe helps you achieve your dreams by helping you focus on your efforts on your highly visible and visual goals.

 

Initially, nothing happened with my vision board. I would post a lot of stuff on it and then try to work toward the goals, but it never resulted in anything. An example: I posted the picture of one of my dream magazines and wrote under it “by Monica Bhide”—implying, of course, that I wanted a byline in the magazine. I faithfully sent out queries to several editors at the magazine and gained a respectable email pile of rejections. I began losing faith. I noticed this was happening in most all the areas on the vision board.

 

Why?

 

What was I not doing right? I began to read up about vision boards and goals and tried desperately to find out what it is that I was doing wrong. I had the goals, I was working toward them—so why was I not achieving anything other than aggravation and frustration?

 

Sometimes the answer is so simple. Oprah has “Aha” moments in her magazine, I had a “Duh” moment and realized what had happened.

 

I had NO faith, none at all, that any of the goals that I had set for myself were achievable. I reread some of the queries I had sent—they sounded more like apologies than like actual notes from a seasoned writer. I have to tell you, it was eye-opening.

 

To achieve a goal that you set for yourself, you must believe that you can do it. If you don’t believe in yourself, not only will you not achieve the goal, no one else will believe in you, either. Wasn’t it Henry Ford who said something to the effect of—“If you think you can or you think you can’t, you are right.”

 

I created a new vision board that has the missing element—believing in myself and seeing myself succeed. It has worked wonders for me.

 

Thoughts?

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“The Big New York Sandwich Book” by Sara Reistad-Long and Jean Tang features delicious and doable sandwiches from famous chefs around the country. The book has 99 recipes and I kept thinking that if I timed these right, I could make all of them in the next few months! The sandwiches range from a simple tuna melt to a delightful Japanese curry roll (YUM).  The authors have included helpful tips and tricks to make the sandwiches better. I really liked the variation – vegetarian, Asian, Latin… something for everyone. And, lastly, there is a small section by yours truly on how to kick your sandwich up a notch!

Here is a wonderful recipe from the book:

George Weld’s Eggs Rothko (Eggs in a Hole)

Adapted from “The Big New York Sandwich Book” (Running Press, 2011)

1 tablespoon plus two teaspoons unsalted butter

2  1-inch thick slices of brioche or challah

2 eggs

1 cup grated cheese (preferably aged cheddar, Taleggio, or Grafton)

Heat a skillet or a griddle. Place 1 tablespoon of butter in the skillet. When the butter is melted, add the bread slices. Toast briefly (about 1 minute). Turn the heat off. Preheat the broiler.

Using a cookie cutter or a drinking glass rim, cut a hole in the middle of each slice of bread. Discard the excess bread.

Turn the heat back on, and place the bread back on the skillet. Now, add a teaspoon of the butter in each hole. Add a carefully cracked egg into the hole. Cook until the bottoms of the whites are set and the bread is golden, about two minutes. Carefully flip each slice over. Cook until the egg white is completely set, about 30 seconds to a minute.

Remove from heat.

Place the bread onto a baking pan. Sprinkle ½ cups of cheese on each slice. Slide the pan under the broiler. Melt the cheese. About one minute. The white should be set and the yolk should be runny. Serve.

NOTE: Use a non-stick pan and flip fast or the egg will fall out of the hole!

Photos by the amazing Sala Kannan.

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(photos of kebabs by the magnificent Sala Kannan taken specially for Life of Spice)

The recipe for these kebabs is in my Everything Indian book and was given to me by the very talented Lavian Melwani. My family adores these kebabs (kids get it minus the brandy sauce). I am telling you, these are just fantastic. Yes, take my word for it.

Chicken Kebabs (Sindhi Murgh Kebabs)

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

These hasty tasty kebabs require no oven or grill or special utensils. The soya and brandy in the sauce give it an oriental flavor.

 

3/4 cups water

1 tablespoon soya sauce

1/2 teaspoon red chili powder

2 tablespoons brandy

1 lb. ground chicken

1 large red onion, peeled and finely chopped

3 Serrano green chilies, seeded and finely chopped

1 1inch fresh ginger root, peeled and grated

2 garlic cloves, minced

Table salt to taste

1/2 teaspoon red chili powder

2 teaspoons coriander powder

1 tablespoon cilantro, minced

 2 tablespoons vegetable oil

 

1.                    In a bowl combine 1/4 cup of the water, soya sauce, red chili powder and brandy. Set the sauce aside.

2.                    In a bowl combine the chicken, onion, green chili, ginger, garlic, salt, red chili powder, coriander, and cilantro. Mix well. Divide into 8 equal portions. Roll into small round balls.

3.                    In a deep pan bring ½ cup of water to a boil. Add the kebabs to the water. Reduce the heat and cook for about 3–4 minutes on each side. The kebabs will begin to darken as they absorb the water. Remove the kebabs from the water and place on a paper napkin.

4.                    Heat a medium non stick skillet. Add two tablespoons of oil to it. Add the kebabs and sauté until golden brown.

5.                    Add the sauce. Mix well and cook for another minute. Serve with love.

  [image error]

The post Supercalifragilisticexpialidocious Chicken Kebabs (with brandy no less) appeared first on Monica Bhide | Recipes, Stories, Inspiration.

Last year I ran a successful year-long program called Powered by Hope. The intent of the program is to help you follow your creative dreams by powering your spirit with hope! I am glad the program was so well received. This year, in addition to new posts, I will also be sharing a few of the best posts from the program. From now until the end of 2015, you will receive a minimum of two posts a month focused on hope. I hope you will enjoy them and that they will inspire you to follow your dreams!

LAUGH

 

When my older son was two years old, he loved doing things by himself. I remember one day he was trying to put his seat belt on but it was too tight. Finally, he called to me, “Mama, can you help, this belt is too tight.” Of course, I was thrilled to help and rushed over andloosened his belt. Happy and comfortable now in his car seat, he looked at me ever so sweetly and said, “Mama, you are the best loser ever!” You know, because I had loosened his belt.

 

Each time something goes wrong, I remind myself that I am already the best loser ever—how much worse can it get?

 

What funny stories from your life get you through tough days?

 

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Friends — Thank you for being a part of my journey. I am grateful to you all for being my most trusted readers.

I wanted to share two pieces of good news.

First, the Smithsonian Associates blog covered my Sacred Foods Of India event and gave it rave reviews — READ HERE

Excerpt: ” Monica Bhide, the esteemed cookbook author and avid food blogger, lives her life in the same fashion as she signs off her emails: with relish. Even though she writes to me now with countless awards and achievements under her belt, her zest and commitment to her craft shines through in a way that reveals that she is passionate about her career and her fans.”

 

Second — This one is beyond my wildest dreams. I am featured in India Today Woman. I never ever thought that someone like me, a recovering engineer, would ever see the day — READ HERE 

Excerpt: “Giving up a sixfigure salaried job in the US to become a writer takes some guts and just a hint of craziness. And Monica Bhide has both in the right proportions.”

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Have you met Harissa yet? If not let me introduce you to this fab condiment.  How much do I love harissa? So much that I always overdo it. I’ll use it to excess on everything in sight, then have to take a break from it for a while. I use it in stews, soups and sandwiches; as a topping for pizzas; to boost flavor in pastas; even on french fries. It truly is addictive. Well, for me, anyway.

This lovely red paste/sauce/condiment hails from North Africa and is prepared with chili peppers, ground coriander, cumin and olive oil. As with almost any other condiment, regional variations are the norm. And fair warning: It is super hot and spicy. You can make it mild, of course, by using milder peppers, but the heat is part of its charm.

Google it and you will find many recipes and many sources where you can buy it. I love the Cava brand.

One of my favorite ways to use it is in this super-simple recipe. It really doesnt require any effort and yet tastes so marvelous. SO here is what you do -

Monica’s Harissa Smeared Chicken

Heat 2 tablespoons of oil in a pan on medium heat. Add about a pound and a half of diced chicken. Cook for about 8 – 10 minutes until the chicken is completely cooked through. Now add harissa to taste – start with a tablespoon and if you like more heat, add more. Mix well. Toss in a 1/4 cup of peanuts and two handfuls of steamed green beans. Mix well. Check seasoning – you may need some salt.

Serve with a smile.

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Let me start by saying that Ruhlman is one of my heroes. I always learn from him, always. His style really appeals to me: always a no nonsense approach to cooking that is filled with common sense and a guts. I really enjoy reading his work not just for pleasure but as a form of ongoing education.

I was thrilled to receive a press copy of his newest book. Ruhlman’s Twenty. This is not the sort of book that you an review by looking through it. You really have to read it, almost as a textbook, and then apply the principles taught.

And I did just that. But before I go into that, let me tell you about this book: It is divided into sections like water, onion, poach, roast… that may seem random but are really not. Ruhlman has focused on many staples ways of working in the kitchen and really shown how to make them shine.  Each section explains the technique and then provides recipes. The photos, which will make you hungry in an instant, are all shot by his wife Donna.

I adore cooking with onions, they are a critical part of my recipes, so needless to say, the first section I turned to was on onions. I learned the difference between sweating and caramelizing onions but more importantly, I learned a technique for sweating onions with a bacon rind on top of them (there is a recipe, you should buy the book for that alone).

The recipe that I am posting here is about how to roast shallots. I made these as soon as I read the recipe and let me tell you, your taste buds will thank you for a long time to come.

My verdict on this book? Buy it and find a prominent place in your kitchen to display it. Before you cook, anything, open the book and read a section. You will learn a lot and your dishes will be better for it.

Ruhlman’s Roasted Shallots

Makes 1 roasted shallot per shallot

Roasting shallots makes them very soft and very sweet. They make a fantastic garnish and ingredient. Add them to soups, stews, or sauces, or purée them in vinaigrettes. Serve them whole alongside roast beef, pork, or chicken, or chop them to a paste and heat them with a little water and butter, seasoned with vinegar, for a quick pan sauce. They couldn’t be easier to prepare.

Shallots, unpeeled, roots cut off

Butter or canola or olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 400°F/200°C/gas 6.

Put the shallots on a piece of aluminum foil large enough to enclose them or in a cast iron pan. For each shallot, add about 1 teaspoon of butter or oil. Sprinkle with salt and a few grinds of pepper. If using foil fold it around the shallots and seal tightly.

Roast until the shallots are completely soft and a knife can be inserted without resistance, about 1 hour. When the shallots are cool enough to handle, remove the skins. Store in the refrigerator for up to 3 days.

Recipe and image reprinted with permission from “Ruhlman’s Twenty” by Michael Ruhlman (Chronicle Books, 2011)

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