Happy Birthday to Me…with Help from my Dog!

Posted on April 24, 2011

While I was organizing my photos today I came across this picture of my birthday cake…well, it’s actually chocolate pavlova. I wanted to do something different this year and everyone agreed that a chocolate pavlova with whipped cream and strawberries sounded wonderful. For my birthday dinner (on March 21) we went out to an Indian restaurant…a tradition I’ve been keeping alive for a few years now to celebrate the fact that I was born in New Delhi, India. Sometimes, when the stars really line up, my mother-in-law, Evelyn Jones, who was also born in India (Bombay, now called Mumbai, her birthdate is April 7), happens to be visiting us wherever we are in the world…Thailand, the Philippines, and Malaysia are a few places she’s traveled to…and we celebrate our birthdays together in an Indian restaurant, with a special toast to India, where our lives began.

Oh…and here’s Pucci, my beloved blond, seven-year-old labradoodle, helping me open my gifts while ingesting bits of yellow tissue paper. He’s soooo cute with the gold bow around his neck. :)

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Getting Juiced Up!

Posted on April 23, 2011

Today’s juices come in seemingly endless varieties, each offering a spectrum of benefits from which to choose. Some are fortified with calcium and antioxidants, others have low acid and extra pulp, while still others are juice combinations that offer a blast of vitamins and calories. To control your calorie intake, it is advisable to to limit juice consumption to 8 ounces per day. To give you an idea of the calories and benefits of an 8-ounce serving, following is a list of fruit juices with their primary vitamin content and calorie values based on the recommended daily allowances for a 2,000-calorie diet. (This information comes from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mother’s-to-Be.)

After you choose your juice, here’s my simple health tip: add water. I always water down my juice, usually a half-half ratio (I add more for high-calorie juices, and less for vegetable ones ), and whenever I serve juice to my kids I do the same for them. No complaints, and since they’ve gotten used to the watered-down version, they agree with me that undiluted fruit juice is way too sweet. In this photo I show two glasses: the light one is pink guava juice, loaded with vitamin C and A, and the other is mangosteen-pomegranate juice, super high in vitamin C. Having these delicious varieties so readily available is one of the many perks of living in Malaysia. Makes me thirsty just looking at them.

Orange:         C = 207%   111 cals
Grapefruit:   C = 156%   96 cals
Carrot:           A = 539%, C = 35%   98 cals
Mango:         C = 130%   130 cals
Tangerine:   C = 128%  106 cals
Pineapple:    C = 45%   140 cals
Cranberry:    C = 149%  144 cals
Tomato:        C = 74%, A = 27%   41 cals
V-8 Juice:    C = 100%, A = 40%   50 cals

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One of My Favorite Kitchen Gadgets and a Spice Tip

Posted on February 16, 2011

Roasted coriander and cumin seeds about to be ground and added to a spicy chickpea dish called Pindi Chana.

I picked up this gorgeous antique mortar and pestle in one of Sri Lanka’s open air markets about eighteen years ago. Solid brass…it weighs a ton. Paul, then-boyfriend-now-husband, and I fled Moscow’s bitter winter for a dose of tropical sunshine in Sri Lanka and the Maldives. On our last day of vacation, he was rightfully shocked when I purchased about ten pounds of spices. My suitcase never quite recovered from the pungent smells, but back in Moscow, my curries were a hit. In hindsight, Paul’s total willingness to put up with my food and antique schlepping was a test of sorts, which he passed with flying colors.

Since then, I can’t tell you how much food we’ve carted around the globe, from gallons of homemade Greek olive oil and feta cheese to endless bags of pecan nuts and cans of pumpkin pie mix. Just last week, when Paul left KL to attend a conference in Washington, D.C. for U.S. Ambassadors from all embassy posts, he had a long shopping list. Despite his busy schedule, he made time to shop at Whole Foods for some dried herbs I requested. In KL, finding high-quality Italian seasoning, tarragon, oregano, and rosemary is difficult…turnover is low, so bottles collect dust on the grocery shelves. On the flip side, we do have fabulously fragrant Chinese spices (I’m in love with Sichuan pepper and five spice powder) and super intense Indian spices (I’ve just discovered dried pomegranate seeds, which add a slightly sour zing to chickpeas and other vegetables, delicious on boiled potatoes, too).

Spice Tip

Never add unroasted spices to curries, stews, dals, raitas, and other dishes. Dry roasting unlocks the flavors. To dry roast whole seeds (cumin, coriander, fennel), use medium, not high, heat and stir or shake the pan constantly. To dry roast ground spices (curry powder, garam masala, cumin, coriander, turmeric), use low heat and stir constantly. Whole and ground spices can also be roasted in oil or butter as part of the initial cooking process.

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Homemade Rocks! Roasted Peanuts

Posted on February 2, 2011

peanuts

I never thought I’d roast peanuts…then, the other day, I bought a bag of raw peanuts from an Indian food vendor, and my cook showed me how to roast them. Simple, easy, delicious is all I can say. I mixed them with roasted lentils, cashew nuts, salted green peas, and a crispy, churros-shaped, deep-fried savory snack made from dal flour, salt, tapioca flour, and chili. I served my concoction as pre-meal nibbles at a luncheon my husband, Paul, and I hosted  for thirty people.

I have to share the lunch menu catered by The Big Rajah (I love the name!)  because it was really fantastic…I particularly liked the Golden Fish Cutlets, which had a similar consistency to falafel and just the right amount of spice.

  • Basmati Briyani Rice
  • Vegetable Dal
  • Chicken Coriander Masala
  • Spicy Lamb Cubes
  • Golden Fish Cutlets
  • Brinjal Sweet Sour Spicey
  • Cucumber Pineapple Salad
  • Pampadam
  • Sauteed Bean Sprouts with Chinese Chives
  • Spicy Fried Chicken
  • Mango Pudding
  • Coconut Macaroons
  • Assorted Cookies

Roasted Peanuts: To roast raw peanuts, preheat the oven to 250 degrees F. Spread out the peanuts on a baking tray and remove all foreign objects (stones, clumps of dirt, and the like) and any nuts that appear damaged. Place the tray in the oven and roast until firm and nicely browned, about 1 hour. The best way to test the peanuts for doneness is to eat one: it should be crunchy. Add 2 tablespoons of unsalted butter and sea salt to taste (you can add any other spices at this point). Mix well, then roast for 5 minutes more. When the peanuts have completely cooled, store them in an airtight container for up to 3 weeks. They can also be frozen.

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Homemade Rocks! Rich and Creamy Vanilla Ice Cream

Posted on January 31, 2011
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Homemade vanilla ice cream being churned.

Homemade ice cream really rocks! If you’ve ever tried it, you know what I mean. Expensive boutique ice creams are all good, but homemade is great. I first learned how to make ice cream when I attended La Varenne Cooking School in Paris in the late 1980s. My ice cream repertoire has since expanded after working in a string of restaurants, the most memorable by far being a stint at Restaurant L’Arpege in Paris (then 2 Michelin stars, now 3!).  During my two-week internship in the kitchen I was blown away by chef Alain Passard’s curry ice cream, made with an Indian-spice-infused caramel. Sweet, spicy, and cold all at the same time, it was magical.

Here’s my basic recipe for rich vanilla bean ice cream.

Homemade Vanilla Bean Ice Cream

Makes about 1 quart
1 cup whole milk
2 cups heavy cream
¾ cup sugar
Pinch of salt
1 vanilla bean
6 egg yolks
½ teaspoon vanilla extract

  1. Combine the milk, heavy cream, sugar, and salt in a heavy-based nonreactive saucepan. Using a paring knife, cut the vanilla bean in half lengthwise, then scrape out the black seeds and add them directly to the milk mixture. Place the saucepan over medium heat and bring just to boiling point. Remove from heat and allow the vanilla bean to infuse the milk mixture for least 15 minutes and up to 2 hours. If longer than 15 minutes, reheat the milk again just to boiling point before proceeding.
  2. Prepare a heatproof bowl with a fine-mesh sieve placed over it; set aside. Place a quart-size metal bowl in the freezer for the freshly churned ice cream.
  3. Whisk the egg yolks in a heatproof bowl. Slowly pour 1 cup of the hot milk mixture into the bowl, whisking constantly. Transfer  the egg yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to leave a clean streak (sometimes called a ribbon) across the back of the spoon. This usually takes about 7 to 9 minutes.
  4. Strain the custard into the prepared bowl, and return the vanilla bean to the custard. Cool to room temperature, then cover and refrigerate until thoroughly chilled.
  5. Remove the vanilla bean and freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to the chilled metal bowl and freeze until set: this can take anywhere from 2 to 6 hours.


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Happy Chinese New Year!

Posted on January 27, 2011

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Gong Xi Fa Cai! Wishing you happiness and prosperity!

It’s the Year of the Golden Rabbit! And, Kuala Lumpur is abuzz with Chinese good luck symbols, red lanterns, red window stencils, and red rabbits. The key word here is red. I got in on the act, and have placed two red and gold lanterns in the portico of my circular driveway; two orange trees, decorated with red ribbons, mini lanterns and gold fish, flank my front door; and lucky bamboo plants are perched on my  kitchen shelves. I’m giving each of my six household staff a box of mandarin oranges and an ang pow envelope filled with crisp new bills.

allie-beating-the-drum

Allie, my daugter, is seen here beating the Drum for Good Wealth at the mall. There were other drums for prosperity, health, happiness, and peace, which we all took turns pounding. Allie is a Rat, and so is my husband. Rats are predicted to have a good year, but not without stress and strains. They must be patient; make no hasty decisions. They have high stores of inner energy and self confidence, which will lead  to success and popularity. Health luck is moderate. Love is good, but they must be considerate and avoid arguments.

My son is a Rabbit, and it’s supposed to be a tough year full of obsactles for Rabbits. But I attended a brilliant Feng Shui convention featuring Master  Lillian Too, and she offered endless advice on how to transfer bad forces into good ones. Basically, Rabbits should lie low and stay cool. They should not exceed their budgets, and they must work hard. Be patient, success will come, but along with a few setbacks. Rabbits must take care of their health and preserve their inner energy.

I’m a Dragon. Dragons can expect windfall luck (yippee), and a series of small but continuous successes. They must avoid stress as much as possible. Love and relationships will be mellow, and inner energy will be a bit low.

Alas, no one can predict the future, but my family is ready to face the coming year with positive energy and a great attitude. I hope you and your family  are too!

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The Secret Recipe to Longer Lasting Blooms

Posted on January 12, 2011

flowers1

I LOVE  flowers, especially on my desk. When I need inspiration, I look at them, marveling at their brilliant colors, shapes, and forms, true gift from Mother Nature. Brimming with positive energy, they make people happy.

These gorgeous blooms have been sitting on my desk for more than a week, and I can’t believe that they are still as perky, beautiful, and alive as ever. But, there is a secret here, that I will share.

Over the years, I have found that different flowers seem to like different water levels in the vase. For tulips, daffodils, and other spring flowers that drink a lot, I fill the vase about three-quarters full. For roses and lillies, I remove all the leaves below the water line and fill the vase about half way. For orchids and mums, I drop the water level to about one-third. I haven’t seen these formulas written anywhere else; they are my simple observations.

Now, for the Flower Power Secret Recipe. First, make a batch of homemade plant food (remember my “Homemade Rocks” theme for 2011) by mixing one part Sprite or 7-Up with three parts water. Add 1 teaspoon bleach for every 4 cups water. Second, cut the stems under water before arranging them. And third, when finding the perfect spot for your blooms, avoid direct sunlight and fans or vents. Also, remove any dead flowers or greens immediately as they tend to cause other blooms to wilt prematurely.

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Strategies for Dealing with Picky Eaters

Posted on December 2, 2010

picky-eaterIf you’ve got a picky eater at home, these 10 rules should help you keep your sanity. My kids have been well trained over many years to try almost everything I put in front of  them, both at home and in restaurants, and as a food writer-author, I’ve dragged my family through some pretty strange eating experiences. My daughter tried duck brains in Beijing at the famous Da Dong Peking Duck Restaurant (“they’re okay, but I prefer the pancakes and duck,” was her response, and mine too). When we lived in the Philippines, my then seven-year-old son tried deep-fried mole crickets at a food festival. The little Filipino boy sitting next to him was chomping away on a handful of the dark nuggets, so my son felt compelled to try them. He said they tasted like “really, really, really crispy fried chicken nuggets.” His Filipino acquaintance agreed.

I also know what each of my children doesn’t like. My son despises mushrooms, and is not keen on potatoes (except fries). My daughter  picks the arugula and mezuna leaves out of her salad claiming that they scratch her throat when she swallows. She also doesn’t like tortellini, which I think is a texture thing. I respect their wishes.

Here is a list of dos and don’ts that should help change some picky eating habits at any age.

DO

  1. Get your child involved in your family’s food decisions. Offer healthy options and allow them to voice their opinions.
  2. Include your child in food preparation and the cooking process as much as possible.
  3. Eat with your children. My rule at the table is that my kids must try everything. They don’t have to like it, but they must try it.
  4. Eliminate or reduce all snacking between meals. Get rid of any empty-calories snacks with zero nutritional value (all junk food).
  5. Focus on healthy eating not dieting. Dieting can be a real problem during the teenage years and can lead to eating disorders down the road. Tell your kids why a particular food is good for them. Protein helps  build strong muscles. Vitamins and minerals are critical for healthy cells, tissues and organs. Omega-3s in fish fuel the brain. And, complex carbohydrates from whole grains give long-lasting energy to run and play…and to win that soccer game or swim meet.

DON’T

  1. Don’t open the kitchen after dinner. Say no to all post-meal snacking.
  2. Don’t offer bribes or rewards for eating, and don’t punish your child for not eating. Food equals emotions is not an equation you want to establish in their minds.
  3. Don’t make eating a power struggle. Neither side wins.
  4. Don’t fool your kids. If they ask what’s in a dish, answer honestly. Betrayal will result in mistrust.
  5. Don’t give up offering healthy foods no matter how many times they are rejected.

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A Heart Attack Story Every Woman Should Read

Posted on November 9, 2010

heart-attackI just received an email from a close friend of mine, Lauren. When I read it, I got goosebumps and teary eyes. She and I share something in common: Both of our mothers had heart attacks. Mine survived, hers didn’t. In her note she sent to a long list of friends, she wrote: “As many of you know my mother died 15 years ago from a heart attack. She absolutely knew something was wrong because she was in her doctor’s office parking lot when she died. She never made it into the office. She had no appt that day—but I believe she knew something was wrong.

I wonder if she had read an email like the one below—if she could have been saved. So I decided not to simply read the story below but to share it with all of you. Knowledge is power. Maybe you all can share it with the people closest to you and between all of us we can save a life.”

I want to thank Lauren and the courageous and compassionate woman who shared her story below. I don’t know her name, but it’s not important. She’s alive, which is all that matters. Please read this, ask others to do the same,  and if you or anyone around you suspects a heart attack, get help immediately. Don’t do what my mother did. She called 911, the paramedics arrived and she told them she felt better. She refused to go to the hospital. The next day she had a heart attack. I wrote Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love for my mom and millions of other people out there who need to lower their cholesterol levels and blood pressure. Heart disease is preventable. It starts in childhood. Keep it out of your life and those you love!

“NURSE’S HEART ATTACK EXPERIENCE
I am an ER nurse and…I was aware that female heart attacks are different, but this is the
best description I’ve ever read.

Women and heart attacks (Myocardial infarction)… Did you know that
women rarely have the same dramatic symptoms that men have when
experiencing heart attacks …. You know, the sudden stabbing pain in
the chest, the cold sweat, grabbing the chest & dropping to the floor
that we see in the movies. Here is the story of one woman’s experience
with a heart attack.

I had a heart attack at about 10:30 PM with NO prior exertion, NO
prior emotional trauma that one would suspect might’ve brought it on. I
was sitting all snugly & warm on a cold evening, with my purring cat in
my lap, reading an interesting story my friend had sent me, and
actually thinking, ‘A-A-h, this is the life, all cozy and warm in my
soft, cushy Lazy Boy with my feet propped up..

A moment later, I felt that awful sensation of indigestion, when you’ve
been in a hurry and grabbed a bite of sandwich and washed it down with
a dash of water, and that hurried bite seems to feel like you’ve
swallowed a golf ball going down the esophagus in slow motion and it is
most uncomfortable. You realize you shouldn’t have gulped it down so
fast and needed to chew it more thoroughly and this time drink a glass
of water to hasten its progress down to the stomach. This was my
initial sensation—the only trouble was that I hadn’t taken a bite of
anything since about 5:00 p.m.

After it seemed to subside, the next sensation was like little
squeezing motions that seemed to be racing up my SPINE (hind-sight, it
was probably my aorta spasming), gaining speed as they continued racing
up and under my sternum (breast bone, where one presses rhythmically
when administering CPR).

This fascinating process continued on into my throat and branched out
into both jaws….. ‘AHA!! NOW I stopped puzzling about what was
happening — we all have read and/or heard about pain in the jaws being
one of the signals of an MI happening, haven’t we? I said aloud to
myself and the cat, Dear God, I think I’m having a heart attack!

I lowered the footrest dumping the cat from my lap, started to take a
step and fell on the floor instead. I thought to myself, If this is a
heart attack, I shouldn’t be walking into the next room where the phone
is or anywhere else .. But, on the other hand, if I don’t, nobody will
know that I need help, and if I wait any longer I may not be able to
get up in moment.

I pulled myself up with the arms of the chair, walked slowly into the
next room and dialed the Paramedics .. I told her I thought I was
having a heart attack due to the pressure building under the sternum
and radiating into my jaws. I didn’t feel hysterical or afraid, just
stating the facts. She said she was sending the Paramedics over
immediately, asked if the front door was near to me, and if so, to
unbolt the door and then lie down on the floor where they could see me
when they came in.

I unlocked the door and then laid down on the floor as instructed and
lost consciousness, as I don’t remember the medics coming in, their
examination, lifting me onto a gurney or getting me into their
ambulance, or hearing the call they made to St. Jude ER on the way, but
I did briefly awaken when we arrived and saw that the Cardiologist was
already there in his surgical blues and cap, helping the medics pull my
stretcher out of the ambulance. He was bending over me asking questions
(probably something like ‘Have you taken any medications?’) but I
couldn’t make my mind interpret what he was saying, or form an answer,
and nodded off again, not waking up until the Cardiologist and partner
had already threaded the teeny angiogram balloon up my femoral artery
into the aorta and into my heart where they installed 2 side by side
stents to hold open my right coronary artery.

I know it sounds like all my thinking and actions at home must have
taken at least 20-30 minutes before calling the Paramedics, but
actually it took perhaps 4-5 minutes before the call, and both the fire
station and St. Jude are only minutes away from my home, and my
Cardiologist was already told to go to the OR in his scrubs and get
going on restarting my heart (which had stopped somewhere between my
arrival and the procedure) and installing the stents.
Why have I written all of this to you with so much detail? Because I
want all of you who are so important in my life to know what I learned
first hand.
1. Be aware that something very different is happening in your body not
the usual men’s symptoms but inexplicable things happening (until my
sternum and jaws got into the act). It is said that many more women
than men die of their first (and last) MI because they didn’t know they
were having one and commonly mistake it as indigestion, take
some Maalox or other anti-heartburn preparation and go to bed, hoping
they’ll feel better in the morning when they wake up ……. which
doesn’t happen. My female friends, your symptoms might not be exactly
like mine, so I advise you to call the Paramedics if ANYTHING is
unpleasantly happening that you’ve not felt before. It is better to
have a ‘false alarm’ visitation than to risk your life guessing what it
might be!

2. Note that I said ‘Call the Paramedics.’ And if you can take an
asprin.. Ladies, TIME IS OF THE ESSENCE! Do NOT try to drive yourself
to the ER – you are a hazard to others on the road. Do NOT have your
panicked husband who will be speeding and looking anxiously at what’s
happening with you instead of the road.

Do NOT call your doctor — he doesn’t know where you live and if it’s
at night you won’t reach him anyway, and if it’s daytime, his
assistants (or answering service) will tell you to call the Paramedics.
He doesn’t carry the equipment in his car that you need to be saved!
The Paramedics do, principally OXYGEN that you need ASAP. Your Dr. will
be notified later.

3. Don’t assume it couldn’t be a heart attack because you have a normal
cholesterol count. Research has discovered that a cholesterol elevated
reading is rarely the cause of an MI (unless it’s unbelievably high
and/or accompanied by high blood pressure). MIs are usually caused by
long-term stress and inflammation in the body, which dumps all sorts of
deadly hormones into your system to sludge things up in there. Pain in
the jaw can wake you from a sound sleep. Let’s be careful and be aware.
The more we know, the better chance we could survive.

A cardiologist says if everyone who gets this mail sends it to 10
people, you can be sure that we’ll save at least one life.
**Please be a true friend and send this article to all your friends
(male & female) you care about!**”

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Top 17 High Antioxidant Fruits and Vegetables

Posted on October 2, 2010

Beet vegetable

The more colorful (inside and out) the better! Carry this list with you next time you go to the grocery store! As a rule, the degree of color in fruits and vegetables corresponds to the amount of antioxidants they contain. These foods are listed in alphabetical order. Try to include some of them in every meal. For example: Grapefruit or papaya for breakfast, spinach salad for lunch, and broccoli for dinner. Fresh fruit/vegetable juice is another great way to get antioxidants into your diet any time of day.

Top 15 High Antioxidant Fruits and Vegetables

  1. Beets
  2. Blackberries
  3. Blueberries
  4. Broccoli
  5. Brussels sprouts
  6. Cherries
  7. Kale
  8. Kiwifruit
  9. Mango
  10. Oranges
  11. Papaya
  12. Pink grapefruit
  13. Prunes/Plums
  14. Red grapes
  15. Red peppers
  16. Spinach
  17. Strawberries

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