Anizham - fifth day of Onam

Anizham - Day Five

Anizham is the fifth day of Onam celebrations. High point of the day is the grand Snake Boat Race event called Vallamkali, which takes place on the fifth day of the Onam. The hugely popular competition happens on the banks of the river Pamba at Aranmulla. A multitude of domestic and international tourists come to witness the colourful spectacle of the race.

A large number of long snake like boats called chundan vallams participate in Vallamkali. Each picturesquely decorated boat is oared by hundreds of oarsmen dressed in the traditional dhoti and turban. Boats are oared on the rhythm of vanchipattu or boat songs. Vallamkali is essentially a team event as a single mistake by a oarsman can lead to overturning of the boat.

On the home front, more flowers are added to the Pookalam laid in the front courtyard of the house. Women become extremely busy making preparations for Thiru Onam and a general atmosphere of excitement prevail at this time in Kerala.

Onam recipes-Lady's Finger Kichadi

Lady's Finger Kichadi

ingredients:
Lady's finger pieces 3 1/2cup
Thick Curd from 1/2 litre milk 2cups
Green chillies 2
Dry Red chillies 3
Mustard 1dsp
Grated coconut 1/2cup
Curry leaves 2 springs
Oil 2 tsp
Salt to taste

Method:

1. Slice the ladies finger in small round pieces.
2. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Visakam -forth day of Onam

Visakam - Day Four

VisakamVishagam or Visakam is the fourth day of the Onam festivities. As the number of days left for the big days are very few now, excitement becomes palpable amongst the people of Kerala. Brisk activities in the market and households can be witnessed on the day of Visakam. Women who have to prepare the elaborate meal of Onasadya on Thiruvonam, gets engaged in the prior preparations on Visakam. Making of various types of pickles and pappadams (papad) besides various other things begins now. Girls engage themselves in making new designs for Pookalam with flowers of different colours and shapes. It is an endearing sight to watch women dressed in their traditional attire working on the Pookalam. They sing and make merry as and at the same time give shape to their creativity. Pookalam designing competitions are also organised at various places. These are extremely popular in Kerala and witness a participation of large number of designers and onlookers.

Athapoovu Competetions
An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. Creativity of the designers is unleashed through such competitions as they come up with innovative designs each year

Onam recipes-Pineapple Pachhady

Pineapple Pachhady

Ingredients:

Ripe pineapple cut into 2cups
1/2" square pieces

Turmeric powder 1/2tsp

Salt to taste

Grated coconut 1 cup

Dried red chilli 1

Coconut oil 2dsp

Mustard seeds 1/2tsp

Dried red chillies 3 (cut into 6 pieces)

Curry leaves 1sprig

Crushed mustard 1tsp

Method:

1. Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
2. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

Chodhi-Third day of onam

Chodhi - Day Three

Third day of the ten-day-long carnival of Onam is called Chothi or Chodi. The day is marked by buzz and lot of activities. Frenzied shopping can be witnessed in the market place all over the state as everybody buys new clothes and accompanying accessories for the grand festival of Onam. Gifts are also procured for everyone in the house including the servants. Some shopping is also done for closed relatives. With the increasing hype for the festival, thanks to the media, shopkeepers too come up with innovative incentives to lure the customers who are in the mood to spend. These days even electronic good keepers offer attractive discounts to cash in on the bullish mood of the festivities.

Well, there are no set rituals for Chothi. Specific flowers are added to Pookalam on this day too. It may be noted that different types of flowers are added to Pookalam on each day as each flower is devoted to a particular deity. As a result Pookalam increases in diameter on this day and gets a refreshing new design.

Pulikali

Pulikali is a colorful recreational folk art from the state of Kerala. It is performed by trained artists to entertain people on the occasion of Onam.

Pulikali, also known as Kaduvaakali, is a 200 year old art, carefully preserved by the artists of the state. Literal meaning of Pulikali is the 'play of the tigers' hence the performance revolve around the theme of tiger hunting. The folk art is mainly practiced in Thrissur (Trichur) and Palghat districts of Kerala. Best place to watch the show is Swaraj Ground at Thrissur on the fourth day of Onam, where Pulikali troupes from all over the district assemble to display their skills.

The Appearance

Striking feature of this folk art is the colorful appearance of the performers. To get the semblance of a tiger artists paint themselves in bright yellow with patterns of black and red. A tiger mask on the face completes the get up.

It is a painstaking job and artists spend a whole night prior to the performance day on their make-up. Patience of artists must be appreciated, as most paints contain toxic chemicals which create a burning sensation when applied on newly shaved bodies.

The Play
It is a wonderful sight to see humans in the guise of tigers roaming in the streets. Children, specifically take great delight in their performance as the entertainers dance, pounce and walk like a tiger. Scenes of tiger hunting goats and tiger being hunted by a human beings are also beautifully depicted by them. Beat for the dance movement is provided by percussion instruments like 'udukku' and 'thakil'.

Onam Recipes-Theeyal

Theeyal

Ingredients:

Baby onions1 Cup

Curry leaves 5 no

Mustard seeds 1/2 teaspoon

Tamarind paste 2 tablespoons

Sugar 1/2 teaspoon

Asafoetida 1 Pinch

Grated coconut 1/2 c up

Red chillies 7 no

Coriander seeds 1 tablespoon

Cumin seeds 1/4 teaspoon

Black peppercorns7

Turmeric powder 1/4 teaspoon

Oil 3 tablespoons

Salt

Method

Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder

Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes.

Chithira - second day of onam

Chithira - Day Two

Today Chithira-second day of onamChithira is the second day of celebrations in the ten-day-long Onam festivities. There are not any marked rituals for the day but people offer their prayers to evoke divine blessings.

For girls the importance of the day lies in the fact they will add new flowers to Pookalam which they started on the day of Atham. So they have to unleash their creativity and think of the most innovative and creative design. Boys of the house will get the job of arranging flowers for the girls. After all everybody wishes to invite Lord Maveli in their own house by making the best Pookalam in the neighbourhood.

Planning and intense discussions for the big day of Onam begins from this day. Each event is discussed in detail so that nothing remain undone or incomplete. A long shopping list is prepared and children get the opportunity of putting in their long pending demands in the elaborate list. A time for wish fulfillment for everyone!

Atham - Day One Of Onam

Atham - Day One
Atham is the first day of festivities in the ten-day-long Onam carnival. The day of Atham comes ten days before the asterism Onam or Thiru Onam hence Atham is regarded holy and auspicious by the traditional people of Kerala.

To complete the rituals of Atham people take early bath and offer prayers in the local temple. There is also a set breakfast for Atham consisting of steamed bananas and fried pappadam (pappad). This breakfast remains the same till the tenth and the last day of Thiru Onam. A swing decked with flowers is also slung from a high branch and youngsters take great delight in swinging and singing Oonjal (swing) songs.

Major highlight of Atham is that people start making pookalam from this day. Pookalam, also called Athapoo, is an intricate floral mat laid in the front courtyard by maidens of the house. This is done to welcome the holy spirit of legendary King Mahabali whose spirit is said to visit Kerala at the time of Onam. In subsequent days more flowers and new designs are added to this pookalam. Selection of flower is also an important matter as a particular flower is selected for each day for a specific deity. Great deal of thought and creativity is employed in the making of Pookalam as girls vie with each other for the best design.

Athachamyam

A grand procession called is also carriedAthachamyam
on the day of Atham to mark the beginning of the grand carnival of Onam. The procession is carried out to commemorate the royal custom of the erstwhile state of Kochi when it was customary for the King to travel with his entire entourage to the Thripunithura Fort. Even in the absence of King today, the custom still retains its majestic charm. Elephant processions, folk art presentations, music and dancing make Athachamyam a spectacular event. The procession of Athachamyam is of marked importance at Thripunithura, Kochi.

From the day of Atham an atmosphere of joy and jubilations envelops the very air of Kerala as people get engaged in one activity or the other. Everybody wishes to celebrate Onam in best possible manner.

Onam recipes Tomato Rasam

Tomato Rasam

Ingredients:

Red Gram Dal	3-4 tbs
Tomatoes (finely chopped)	4 large
Garlic paste	1/2 tsp
Ginger (finely chopped)	1-inch piece
Water	21/2 cups
Garlic grated	1tsp
Green chilies finely chopped	1 or 2
Coriander leaves	finely chopped
Salt	to taste
Chili or pepper powder	to taste
Turmeric powder	1/2tsp
Mustard seeds	1tsp
Cumin seeds	1tsp
Whole dried red chili (halved)	1-2
Asafetida	a pinch
Curry leaves	few
Oil	2tbsp

Method:

Pick, wash and pressure cook the dal and keep side. Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.

Serve hot garnished with coriander leaves.

RICE PUTTU

RICE PUTTU

Ingredients:

1/2 Kg Raw Rice
1/2 grated Coconut
Water to sprinkle
Salt to taste

Method:

• Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
• Heat the powder for 5 mts.While heating stir it. Keep it for cooling.
• Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
• For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
• This is done till the top. Close the lid steam it for 2 mts in cooker.
• Serve it with potato curry or ghee
• Serves - 5

ONAM special--Koottucurry

Koottucurry

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

Bengal gram dal - 1/2cup Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together) Inner flesh of drum stick - 1/2cup Grated coconut - 1/2cup Turmeric powder - 1/4tsp Green chillies - 3 (split into 2) Salt to taste

Coconut oil - 1/4cup Mustard - 1tsp White gram dal - 2dsp Dried red chillies - 3 (each sliced into 3) Curry leaves - 2sprigs Ghee - 1dsp Grated coconut - 1/4cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind ¹/₂cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the ¹/₄cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

Festival of malayalees----ONAM

Onam is one of the biggest and most important festivals of Kerala. Festivities of Onam continue for ten long days. Of all these days the most important ones are the first day, Atham and the tenth day, Thiry Onam.

All the religious and traditional people of Kerala sincerely follow the customs and traditions set by their ancestors. People wear new clothes on this day and indulge themselves in dances and sports. The children and the youth join in the entertainment of the season and set about collecting flowers early in the morning to decorate the yards of their houses for the next ten days until the festival ends. The major highlight of this festival is “pookalam” the flower carpet and there are specifications of the type of flowers to be used on each day of the festival. But in today's times the artistic and skilful decorations of the traditional “pookalam” has been lost in darkness.

On the day of Utradam, ninth day since the beginning of the festival, houses are well cleaned and decorated and gala feasts are also arranged. Then the images of deities made up of sticky clay painted red are placed there. They are known as “Trikkakara Appan”. These images are adorned with the lines tastefully drawn from the rice flour mixed with water and then they are worshipped.

The next day, that is the tenth day and the main day of Onam, new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependents and hangers on present the food of their hard work, such as vegetables and coconut oil to “Karanavar”, the eldest member of the Tarawad in a ritual called “Onakazhcha”. In return they are treated with an extravagant feast on the main day of Onam. The celebrations for this harvest festival begin within a fortnight of the Malayalam New Year, Chingam, and go on for ten days. The last day called the Thiruonam is the most important. The state is in a festive mood with everyone in new clothes, traditional cuisine, folk dance and music. People clean their houses and decorate them with beautiful flower arrangements. Its a time for many rituals, family get-together and visiting almost all temples. The women-folk are dressed up in mundu-veshti, with ornamental flowers in their hair. They decorate their frontyard and "nadumittam" with flowers and light a lamp near an idol of Ganapathy, as a gesture to overcome all hurdles in their path to prosperity. One of the highlights of traditional Onam festivities is the aththa-poo, an auspicious floral decoration that is made in the compound of the house. Everyone has the pookalam , the flower mat outside their house. This is to extend a warm welcome to the King Mahabali. Usually circular in shape, it is often multi-tiered, and up to four or five meters across. It is decorated with leaves, flowers and petals of different kinds. The flower dedicated to that day of Onam, predominates the flower decorations. The swing is another integral part of Onam, especially in the rural areas. Young men and women, sing Onappaattu, or Onam songs, and sway one another on swings hung from high branches.

WISH EVERY READER'S A HAPPY ONAM

Grilled Vegetable Salad with Garlic Dressing

Ingredients

• 2 red and/or yellow sweet peppers
• 2 Japanese eggplants, halved lengthwise
• 2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
• 1 tablespoon olive oil
• 2 cups dried tortiglioni or rigatoni
• 3 tablespoons balsamic vinegar or red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 teaspoon bottled roasted minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup cubed fontina cheese (3 ounces)
• 1 to 2 tablespoons snipped fresh Italian parsley or parsley

Directions

1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.

Chicken Salad with Cucumber and Melon

Ingredients

• 2 cups shredded cooked chicken (10 ounces)
• 2 cups cubed cantaloupe and/or honeydew melon
• 1 cup very finely chopped cucumber
• 1 cup very finely chopped zucchini
• 1/4 cup thinly sliced green onions
• 1/3 cup lime juice
• 2 tablespoons salad oil
• 2 tablespoons water
• 2 tablespoons snipped fresh cilantro or mint
• 1 tablespoon sugar
• 1/8 teaspoon ground white pepper
• 4 cantaloupe and/or honeydew melon halves
• Fresh cilantro sprigs (optional)
• Frisee (optional)

Directions

1. Toss together the chicken, cubed melon, cucumber, zucchini, and green onions in a large mixing bowl.

2. For dressing, combine lime juice, salad oil, water, cilantro or mint, sugar, and white pepper in a screw-top jar. Cover and shake well. Drizzle 1/2 cup of the dressing over the chicken and melon mixture. Toss lightly to coat. Chill remaining dressing for another use.

3. Divide melon mixture among melon halves. If desired, garnish with fresh cilantro and frisee. Serve immediately. Makes 4 servings.

Food exchanges: 1/2 vegetable, 1/2 fruit, 1/2 starch, 3 meat, 1-1/2 fat.

Ice Cream Sandwiches

Ingredients

• 1 18-ounce roll refrigerated peanut butter cookie dough
• 1/4 cup all-purpose flour
• 6 tablespoons preserves, such as raspberry, cherry, or strawberry)
• 1 pint vanilla bean ice cream

Directions

1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.

Peppered Herb Cheese Ball

Ingredients

• 3 tablespoons snipped fresh chives
• 3 tablespoons snipped fresh basil
• 2 tablespoons snipped fresh parsley
• 1 8-ounce package cream cheese, softened
• 4 ounces goat cheese
• 1/4 to 1/2 teaspoon cracked black pepper
• 1 clove garlic, minced
• Assorted crackers

Directions

1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.

2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.

3. Makes twelve 2-tablespoon servings

4. Dried Beef Cheese Ball: Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers or party rye bread.

5. Italian Cheese Ball: Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with water crackers or baguette slices.
Per serving: 121 cal., 5 g total fat (6 g sat. fat), 36 mg chol., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily Values: 9% vit. A, 10% vit. C, 7% calcium, 2% iron. Exchanges: 1/2 High-Fat Meat, 11/2 Fat

Pumpkin Swirl Cheesecake

Ingredients

• 3/4 cup finely crushed graham crackers
• 2 tablespoons butter, melted
• 1 8-ounce package reduced-fat cream cheese (Neufchatel)
• 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
• 1/2 cup fat-free milk
• 2 teaspoons vanilla
• 1/2 teaspoon finely shredded orange peel
• 2 8-ounce packages fat-free cream cheese
• 1 15-ounce can pumpkin
• 1 teaspoon pumpkin pie spice
• 1 envelope unflavored gelatin
• 1/4 cup orange juice

Directions

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.

Broiled Lobster Tails with Garlic-Chili Butter

Ingredients

• 4 8-ounce fresh or frozen lobster tails
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon chili powder
• 1 clove garlic, minced
• 1/4 cup butter
• Clarified Butter (optional)

Directions

1. Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

2. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

3. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.

4. Makes 4 lobster tails

Picadillo

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 medium tomatoes
• 1 medium apple
• 1/3 cup raisins
• 2 tablespoons thinly sliced, pimiento-stuffed olives
• 1 tablespoon chopped, pickled jalapeno pepper
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/4 cup toasted slivered almonds

Directions

1. In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, peel and chop tomatoes. Peel, core, and chop apple. Stir tomatoes, apple, raisins, olives, jalapeno pepper, vinegar, sugar, salt, cinnamon, cumin, and cloves into the beef mixture. Cook, covered, over low heat for 20 minutes. Stir in the toasted almonds. Cook, uncovered, for 2 minutes more. Serve it with large corn chips or tortilla chips or in taco shells or flour tortillas. Makes about 3 cups (24, 2-tablespoon servings).

Fruit Salsa

Ingredients

• 1 cup chopped papaya or mango
• 1 cup finely chopped fresh pineapple
• 1/4 cup finely slivered red onion
• 1/4 cup slivered yellow, orange, and/or green sweet pepper
• 3 tablespoons snipped fresh cilantro
• 1 teaspoon finely shredded lime or lemon peel
• 2 tablespoons lime or lemon juice
• 2 to 4 teaspoons finely chopped fresh jalapeno pepper*
• 1 teaspoon grated fresh ginger

Directions

In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings).

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering your hands with plastic bags or plastic or rubber gloves. Be sure to wash hand thoroughly before touching your face or eyes.

Spanish-Style Chicken

Ingredients

• 1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 28-ounce can whole Italian-style tomatoes, cut up
• 4 medium potatoes, cut into 1/2-inch pieces (4 cups)
• 1 medium onion, sliced (1/2 cup)
• 1/2 cup halved pitted ripe olives
• 1/2 cup dry red wine
• 2 tablespoons capers (optional)
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 2 cloves garlic, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. Remove skin from chicken. In a large plastic bag combine flour, salt, and ground red pepper. Add chicken, a few pieces at a time; shake to coat. In a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly.

2. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if using), dried basil and dried oregano (if using), and garlic to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken to a serving dish; cover and keep warm.

3. In a small bowl combine the water and cornstarch; add to potato mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh basil and oregano (if using). Pour thickened mixture over chicken in dish. If desired, garnish with a sprig of fresh basil or oregano. Makes 6 servings.

Easy Chicken Liver Pate

Ingredients

• 3/4 cup chopped onion
• 1 large clove garlic, minced
• 2 tablespoons butter or margarine
• 1 pound chicken livers, drained
• 2 tablespoons cognac or brandy
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• Dash ground ginger
• French bread

Directions

Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.

Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.

To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.

Make-Ahead Tip: Prepare pate, cover, and chill in the refrigerator up to 1 day.

Whole Wheat Crostini with Dried Tomato Tapanade

Ingredients

• 3/4 cup water
• 1-1/2 teaspoons shortening
• 1-1/2 cups whole wheat flour
• 3/4 cup bread flour
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 2 teaspoons cornmeal
• 1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
• 1/2 of an 8-ounce tub cream cheese
• 1/2 cup pine nuts, toasted
• 1 2-1/4-ounce can sliced ripe olives, drained
• 1 tablespoon dried basil
• 2 cloves garlic
• 2 tablespoons water
• 1/3 cup water

Directions

1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.

2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.

3. Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.

4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.

5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.

6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperature for 1 hour. Prepare and cool bread; wrap in foil and place in airtight container or plastic freezer bag. Seal, label, and freeze up to 1 week. Thaw 1 hour at room temperature before slicing.

Wheat Berry-Watercress Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 eggs
• 2 egg whites
• 1-1/2 cups milk
• 1 tablespoon Dijon-style mustard
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cooked wheat berries*
• 1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Sausage, Kale, and Bean Stew

Ingredients

• 1 pound bulk mild Italian sausage
• 12 ounces kale
• 2 tablespoons water
• 1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• 3 cups Vegetarian Cassoulet beans
• 1 14 1/2-ounce can vegetable broth

Directions

Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.

Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.

Lamb Shanks with French Green Lentil and Sweet Potato Ragout

Ingredients

• 2 large onions, sliced 1/4-inch thick
• 2 cups sliced celery
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 8 lamb shanks (3/4 to 1 pound each)
• 3 cups chicken broth
• 1-1/2 cups dry red wine or reduced-sodium chicken broth
• 4 sprigs fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/3 cups dry French green lentils or other petite green lentils, rinsed and drained
• 1 28-ounce can diced tomatoes, undrained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks (about 3-1/2 cups)
• 2 teaspoons finely shredded orange peel
• Fresh rosemary sprigs (optional)

Directions

1. Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.

2. Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Carefully add chicken broth, wine or reduced-sodium chicken broth, the four sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 2 hours or until lamb is just tender.

3. Stir lentils into Dutch oven. Simmer, covered, for 20 minutes. Add tomatoes, sweet potatoes or yams, and orange peel. Simmer, uncovered, 15 to 20 minutes more or until lentils and sweet potatoes are tender. Remove rosemary stems from pot; discard. Skim fat from broth.

4. To serve, place a lamb shank in each of eight shallow pasta or soup bowls. Ladle ragout mixture into each. If desired, garnish with fresh rosemary sprigs. Makes 8 servings.

Make-Ahead Tip: Cool cooked lamb and ragout mixture for 1 hour. Divide mixture between two large refrigerator containers or 3-quart casseroles. Cover and chill in the refrigerator overnight. Remove any excess fat. Return to large Dutch oven and reheat over medium-low heat, stirring constantly.

Creme Brulee

Ingredients

• 2 cups half-and-half or light cream
• 5 egg yolks, slightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3 cup sugar
• Edible flower petals (optional)

Directions

1. Preheat oven to 325 degree F.

2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly. Combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.

3. Place four ungreased 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.

4. Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.

5. Place 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.

6. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. If desired, garnish custards with edible flower petals. Serve immediately. Makes 4 servings.

Grilled Steaks with Gorgonzola Butter

Ingredients

• 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
• 2 tablespoons crumbled Gorgonzola or blue cheese
• 2 tablespoons soft onion-garlic cream cheese
• 1 to 2 tablespoons butter, softened
• 1 tablespoon chopped pine nuts or walnuts, toasted
• Salt
• Thinly sliced fresh basil or chopped parsley

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.

3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley. Makes 4 servings.

To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

Two-Bean Chili with Avocado

Ingredients

• 1 large onion, chopped
• 2 tsp. dried oregano, crushed
• 2 tsp. canola or olive oil
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 15-oz. can black or kidney beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 1/2 cup salsa (preferably guajillo chile salsa)
• 1 medium ripe avocado, peeled, seeded, and diced
• 1/4 cup snipped fresh cilantro

Directions

1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

Basil Scrambled Eggs with Cornbread Toast

Ingredients

• 1 8-oz. pkg. corn bread mix
• 1 cup shredded cheddar cheese
• 1/2 a 32-oz. pkg. frozen hash brown potatoes (about 3-1/2 cups)
• 6 eggs
• 1/3 cup milk, half-and-half, or light cream
• 1/4 tsp. salt
• Dash ground black pepper
• 1 Tbsp. butter or margarine
• 1/2 cup snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. Prepare corn bread mix according to package directions, stirring 1/2 cup of the cheese into the batter. Spread batter in a greased 8 x 4-inch loaf pan. Bake 20 minutes or until corn bread is lightly browned and a wooden pick inserted near center comes out clean. Cool corn bread in pan on a wire rack for 10 minutes. Remove corn bread from pan; cool completely.

2. In a large skillet, prepare hash brown potatoes according to package directions. Sprinkle potatoes with remaining 1/2 cup cheese during last 2 minutes of cooking. Set aside; keep warm.

3. Preheat oven to 300 degrees F. Slice corn bread loaf into 8 slices (about 1-inch). Lay slices on a baking sheet. Place in oven to warm. Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk just until combined. In a large skillet melt butter over medium heat and pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around the edge.

4. With a spatula or large spoon, lift and fold the partially cooked egg mixture to let the uncooked portion flow underneath. Cook over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.

5. To serve, place 2 slices of corn bread on each of four plates. Divide scrambled eggs and hash browns among the plates. Sprinkle eggs and hash browns with fresh basil. Makes 4 servings.

Quiche

Ingredients

• 1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
• 4 eggs, lightly beaten
• 1-1/2 cups half-and-half, light cream, or milk
• 1/4 cup sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Dash ground nutmeg
• 3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
• 1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
• 1 tablespoon all-purpose flour

Directions

1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.