Thanksgiving – Gratitude for the Simplest of Gifts

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Fall brings crisp, cool weather and with it, some of my most cherished holidays – Thanksgiving prominent among them.  I love the idea of a day centered on taking time to pause and reflect (no, it’s really not just all about football).  Some people I know object to the concept of a Thanksgiving holiday, given our nation’s checkered history regarding treatment of native people.  I prefer to view the day outside its historical significance, as a time for folks of any and all shapes, sizes, races, religions and cultural traditions to come together, sharing a meal with thanks for the gifts in life, big and more often, small.  Simple gifts – those we might sometimes take for granted – our persimmon tree laden with fruit; loving sisters and daughters; autumn leaves’ fiery burst of color; older parents still with us; summer thunderstorms that arrive out of nowhere; generous husbands; a flock of robins in the rain; golden sunflower fields; infectious giggles; hot tea shared with friends – the list is, of course, endless.

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Pan-fried Okra with Onions and Tomato

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If your only experience with okra is Southern-style gumbo, try this pan-fried Indian version. Okra can turn out soggy and even slimy, but pan-frying at a high temperature creates a crisp exterior. Onions and tomatoes add caramelized flavor to the mix.  Avoid over-stirring—this promotes a slimy texture—carefully “fold” the vegetables as you might beaten egg whites.  Be sure to wash and dry the okra before you slice it into rounds—this avoids the stringy goo that oozes out of the pods when wet.  You’ll find amchoor at any Indian grocery store.  Omit it or substitute lemon juice, if you like.

Ingredients:

  • 2 pounds okra (choose small ones, they are the most tender)
  • Vegetable oil
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon mango powder (amchoor)
  • 1/2 teaspoon turmeric
  • pinch of cayenne pepper
  • Salt (to taste)
  • 1 small onion, sliced into half rounds
  • 15 cherry tomatoes or one medium tomato cut into cubes
  • 1/2 cup chopped cilantro for garnish (optional)

Method:

  1. Rinse and dry okra. Remove stems and tips (if brown or bruised) and slice into 1/2 inch rounds.
  2. Heat oil in a wok or deep skillet over medium-high heat. Cook okra, stirring occasionally for about 5 minutes, until it starts to brown. Add the coriander, cumin, mango powder (if using), turmeric, cayenne, half teaspoon salt and a splash of water.  Stir gently reduce the heat to medium-low, continue to cook until okra is crisp on the outside, and tender on the inside, another few minutes. Transfer to a bowl.
  3. Add a bit more oil to skillet over medium heat. Add onions and cook until they’ve turned a deep brown in places.  Stir in tomatoes and cook until they begin to soften and the skin blisters.  They’ll be glazed with the spices remaining in the skillet. Stir to turn the tomatoes over. Gently push on fruit to release some juice.
  4. Add okra back the pan and fold into onion/tomato mixture.  Taste for seasoning and add more salt as needed.  Heat through then transfer back the serving bowl.  Serve immediately, garnished with cilantro, if desired, and naan or other flat bread.
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Diwali – Festival of Lights, Family. And Food

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We are fortunate to be a family of blended cultures – half Indian (the sub-continent variety) and half American hodge-podge of English, Scottish, Welsh and Norwegian ancestry.   Besides the fact that our children are exposed to a rich and diverse range of cultural traditions, language and foods, we get to celebrate twice the usual number of holidays.  The bottom line – there’s always some excuse for a party around these parts.

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Quick-Sautéed Collard Ribbons

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Often collards are boiled or braised to tenderize their tough leaves, but this method of quick sautéing works great when the leaves are cut into very thin strips. From Fine Cooking June/July 201

Ingredients:

  • 1 Tbsp malt vinegar
  • 2 tsp maple syrup
  • 1 ½ lb. collard greens
  • 2 Tbsp extra virgin olive oil
  • 4 small cloves garlic, peeled and smashed
  • Pinch red pepper flakes
  • Salt

Method:

  1. In a small bowl whisk together vinegar and syrup.
  2. Trim the stem from each collard leaf with a knife. Wash and dry the leaves.
  3. Stack the leaves and roll them up tightly into a cigar shape. Cut cross-wise into ¼ inch slices. Unfurl the slices.
  4. In a non-stick skillet heat the oil and garlic over med-high. Cook garlic, stirring until just lightly brown. Remove and discard garlic.
  5. Add the red pepper flakes, and immediately add the collard greens and ½ tsp salt. Toss the greens with tongs until coated with oil and continue to toss until they are slightly wilted about 1 min. Most of the greens will have turned a bright green, and some a bit darker. Do not over cook.
  6. Take the pan off heat, drizzle with vinegar/syrup mix and serve.
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