Radish Pickle

This dish is flavorful and refreshing as a side. Add a healthy dose of cayenne for an extra kick!

What you need:

• 1 bunch of red radishes (approximately half a pound)
• Juice from one lemon
• Cayenne pepper, to taste
• Salt, to taste

Directions:

1. Remove greens from the radishes if they came attached (you can save them for greens but won't be needing them for this dish). Rinse and cut off browned or dirty parts of the radishes.
2. Shred radishes. If you have access to a food processor that has the capacity to shred, that works well.
3. Mix with lemon juice, cayenne pepper and salt to taste.
4. Serve cold, if possible.
5. Enjoy!

Goan Fish Fry

Melt-in-your mouth, savory fish. Recipe courtesy of Rohit and his mom.   

What you need:

• Two fish filets (salmon works well), split into four halves
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1/2 tablespoon garlic ginger paste (available at Indian stores)
• 1/4 tablespoon salt
• 1 tablespoon lemon juice
• 1 cup cream of rice

Directions:

1. Place the cayenne pepper, turmeric, garlic ginger paste, salt and lemon juice in a bowl. Mix until it becomes a paste.
2. With clean hands, gently massage paste onto both sides of filet.
3. Heat a large frying pan on low heat. Add 1 tablespoon oil.
4. Place cream of rice in a bowl. Dip fish filets in cream of rice, coating both sides, and then placing into the pan. 
5. After all filets have been placed into the frying pan, change temperature to medium, cover and cook.
6. After approximately five minutes, flip the filets, cover and continue cooking.
7. Filets are ready when lightly browned and internal temperature is 145 degrees or flesh is opaque and separates easily with a fork.
8. Serve and enjoy!

Plan ahead tip:

Complete steps 1 and 2 one day prior. Allow fish to marinate in the refrigerator until ready to cook.

Vegetarian Stuffed Mushrooms

Delicious stuffed mushroom recipe. Stuffed mushrooms are juicy, savory and have an appetizing crunch. This easy recipe is perfect to add to a routine meal and also a great choice for entertaining--especially for providing vegetarian options for guests.

What you need:

• 12 baby bella mushrooms, whole
• 1 celery stick, chopped as finely as you can
• 3 cloves of garlic, minced
• Handful of cilantro leaves, chopped
• Salt to taste
• Cayenne pepper to taste
• 1/2 cup favorite cheese, shredded (Le Gruyere or white cheddar work well)
• 2 tablespoons vegetable oil, divided into 1 tablespoon each
• 1/2 cup - 1 cup French's french fried onions

Directions:

1. Pre-heat oven to 350 degrees Fahrenheit. 
2. Grease a baking tray with 1 tablespoon of the vegetable oil, some salt and cayenne pepper and place to the side.
3. Wash whole mushrooms. 
4. Remove the stems from the mushrooms and dice the stems only. Leave the rest of the rest of the mushroom intact.
5. Place mushroom caps on tray with opening facing up and massage in oil and spices all over.
6. Combine in a mixing bowl the diced mushroom stems, chopped celery, minced garlic, chopped cilantro, shredded cheese, remaining one tablespoon of oil. Add salt and cayenne pepper to taste (remember all items in the mix can be eaten raw, so tasting is not harmful). This is your stuffing [shown].
   
7. Evenly distribute the stuffing into mushroom caps, slightly overfilling them. Top the mushrooms off with the french fried onions as shown.
   
8. Bake for 20-25 minutes, until the cheese has melted and the french fried onions have browned. [If desired, the baking temperature can be adjusted to 425 degrees mid-way.]
9. Serve and enjoy! Be careful--the mushrooms will be hot on the inside.
   
   
   

Kathmandu - Before the Quake

Jonah M. Kessel captures the beauty of Kathmandu through the lens of his camera in footage that he took prior to the 2015 earthquake. Through his narrative, he also offers a view of Kathmandu and the livelihoods of people who live there.

To donate to Nepal relief efforts, visit:

• Facebook - Donation Matching to International Medical Corp

• Global Giving

Additional good reads:

• Perseverance and Grace as Nepal is Turned Upside Down

• Don't Rush to Nepal to Help. Read this First.

Another public health post...

Please vaccinate for the health of your family and your community

In the words of Melinda Gates:

"We take vaccines so for granted in the United States. Women in the developing world know the power of [vaccines]. They will walk 10 kilometers in the heat with their child and line up to get a vaccine, because they have seen death. [Americans have] forgotten what measles deaths look like. I'd say to the people of the United States: we're incredibly lucky to have that technology and we ought to take full advantage of it."

Source: www.vox.com/2015/1/26/7907067/melinda-gates-measles-vaccines

Life is Better with You by Michael Franti

Since seeing Michael Franti's proposal/wedding video, I have been loving this song. The original video is pretty awesome.

 

Lamb Curry

This is a family recipe for lamb curry.

Makes 3-4 servings [varies based on portion size].

What you need:

• 1 dried chili
• 1 tablespoon oil and 1 teaspoon oil, divided
• 1 and a half pounds leg of lamb, cut into 1-inch by 1/2-inch pieces
• 1 and a half teaspoon minced ginger
• 1 and a half teaspoon chopped garlic
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon tumeric
• 2 tablespoons plain yogurt
• 1 teaspoon salt and additional salt to taste
• Cilantro leaves [optional]

Directions:

1. Pre-heat 1 tablespoon oil over medium heat for 30 seconds in a large pot with a lid.
2. Add the chili to the pot and a few seconds later, add the onions. Cover the pot.
3. While the onions are cooking, in a prep bowl, add the 1 teaspoon oil, ginger, garlic, cayenne powder, cumin powder, coriander powder, turmeric, yogurt and 1 teaspoon salt to the lamb. Massage it in well.
4. Stir the onions occasionally to prevent  it from burning. Continue cooking them until they have turned light brown [about 10 minutes total].
5. Once browned, add the seasoned raw meat to the pot. Cook uncovered over medium heat until the meat changes in color.
6. Cover and continue to cook for approximately 15 minutes.
7. Garnish with cilantro and add additional salt if desired.
8. Serve and enjoy! 

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.