June 30, 2010

Portobello Curry with Green Rice

Posted in Food, Health, Recipes tagged , , , , at 6:43 am by Liliana

Portobello mushrooms

Portobello mushrooms

I love mushrooms and am always looking for delicious recipes that feature this exquisite fungi.

Try this  fragrant, enticing recipe and spice up your summer dinner. It will make you think of the Far East and the ancient spice rout!

Prep: 30 minutes
Cook: 15 minutes


  • 1 cup basmati rice
  • 1 cup unsweetened coconut milk
  • 1/2 cup snipped fresh cilantro
  • 4 tsp. finely minced fresh ginger
  • 2 cloves garlic, minced
  • 1 Tbsp. lime juice
  • 1 lb. Portobello mushrooms, cut in 1/2-inch slices
  • 2 Tbsp. canola oil
  • 1/2 cup sliced green onion
  • 2 tsp. Madras (spicy) curry powder or curry powder
  • 1/8 tsp. crushed red pepper
  • 1 cup cherry tomatoes, halved or quartered
  • 2 Tbsp. coarsely chopped cashews or peanuts


1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.

2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, cilantro, 1 teaspoon ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.

3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.

4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.

Source: Better Homes and Gardens


April 9, 2010

Spices for Your Mind

Posted in Cancer, Food, Health, News, Recipes, Traditions tagged , , , , , , , , , , , at 7:32 am by Liliana

Healthy and Delicious Spices

Healthy and Delicious Spices

I read an interesting article in the May/June edition of the AARP magazine. It noted new scientific research that shows how certain spices help keep your brain healthy and young. Why not try to use them more frequently? If nothing else, your recipes will taste delicious!

  • Turmeric – this is the spice that gives curry its intense yellow color. People in India eat large amounts of it and the incidence of Alzheimer’s disease there is one fourth the US rate. A study at the University of California, Los Angeles, showed that turmeric broke up brain plaques and protein build-up in mice. Add it to stews, soups or sautéed vegetables.
  • Saffron – A study done at the University of Tehran in 2007 discovered that eating this delicate spice twice a day works as well as most anti-depressants in treating mild to moderate depression. Add half a teaspoon to water when cooking rice, add to stews and soups.
  • Ginger – a recent study discovered that ginger helps with migraine prevention.  Make tea by grating three teaspoons of ginger into one cup of boiling water. Steep for ten minutes, strain and drink.
  • Garlic – long known to help keep your heart healthy, a 2007 study in the journal Cancer noted  that garlic might also help with brain cancer. Add garlic to salads, soups, stews, sautées, and anything you like.
  • Cinnamon – a recent study found that cinnamon regulates blood sugar levels, which helps you stay focused and speeds up the rate at which your brain processes visual cues. Add cinnamon to oatmeal, cookies, or any baking dish.