Also in Recipes
Spring White Bean Asparagus Stew
In the last few years, weather patterns have been topsy turvy, to say the least. Winter weather during springtime and balmy days during wintertime are no longer uncommon. I lived in Canada for almost ten years and never quite got used to the cold. However, upon moving to Texas, I embraced the hot weather wholeheartedly, never looked back and unlike most Houstonians, welcomed the hot summers. So, these recent cold spurts have left me longing even more than usual for warming stews and curries. About half a dozen variety of beans are a staple in my pantry and my way of coping with cold weather is to dream up new ways to cook a bean stew. Simply cooking aromatic spices long and slow with the beans infuses them with flavor. Stirring in an onion and tomato adds another layer of flavor. Adding a green vegetable at the end gives it a lovely texture and brightness of flavor. This stew can be made with so many different root vegetables like potatoes, turnips, yellow beets and instead of asparagus, use fennel, kale, or spinach. Enjoy it on its own or top off with cheese or slices of avocado for added flavor.
Tindora Sabzi
Emerging wisdom is indicating that to maintain a healthy gut flora, diversity of diet is just as important as what we eat. The sheer variety of produce in an Asian grocery store from half a dozen varieties of Bok choi to other leafy greens or a whole jackfruit may seem daunting. But this is when trips to stores from other cultures can become an exciting adventure and keep in mind, it’s only food. If you don’t like it, don’t buy it again. In Indian grocery stores, aside from the umpteen aromatic spices and lentils you can peruse through, varieties of intriguing squashes can be found that resemble neither zucchini nor butternut squash. One such tender squash with a delicate burst of flavor is the tindora, or the ivy gourd. They are size of your finger, need a quick light braise, and are packed with fiber and phytonutrients.
This sabzi (which simply means cooked vegetable) is inspired by the cuisine of Gujarat. Enjoy it with dal, a lentil stew, and rice. Here is to starting the new year off with a fruit or vegetable you have not tried before…