The flavors and spices of this Chicken and Yogurt Curry dish will keep you warm on a winter night. There are notes of ginger, garlic, coriander, turmeric, and garam masala. Yum. So here’s another fantastic recipe that I made last night thanks to The Complete Asian Cookbook.

Ingredients
2 lb roasting chicken (I used boneless, skinless chicken thighs)
1 medium onion, roughly chopped
3 garlic cloves, peeled
1 tsp chopped fresh ginger
1/2 cup fresh coriander or mint leaves (I used coriander)
1 1/2 tbsp ghee or oil (I used vegetable oil)
1 tsp ground turmeric
1 1/2 tsp garam masala
1 tsp salt
1/2 tsp chili powder
1/2 cup plain yogurt
2 ripe tomatoes, diced
extra mint or coriander leaves to garnish

Directions
Cut chicken into servings pieces, or use chicken pieces of one kind – drumsticks, thighs, or half breasts. Put into container of food processor or electric blender the onion, garlic, ginger, fresh coriander or mint. Blend to a smooth puree. Heat oil in sauce pan and fry the blended mixture, stirring, for about 5 minutes. Add turmeric, garam masla, salt, chili powder and fry for a further minute. Stir in yogurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree. Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender (~ 30 minutes). If liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently to prevent burning. Garnish with chopped herbs and serve with rice or chapatis.

The days are getting longer and the weather is getting warmer . . feels like spring is just around the corner! Before we say farewell to the snow, here are some parting thoughts about winter exercise. First of all, get outside. There’s nothing like clean, crisp winter air. It’s invigorating! Second, get moving. This year, in place of my snowblower, we used a snow scoop. It’s great exercise and there’s no gasoline smell. Lastly, make outdoor activities a family affair. I promised my boys that if they helped me clear the driveway, we’d go sledding and have a snow battle. We had a lot of fun!

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Two years ago, I was in line at the pharmacy waiting to pick up some antibiotics for a nasty nose/throat cold. I asked the pharmacist what I could do to help prevent future sinus issues, and she recommended using a Neti Pot with salt/baking soda packets. She said that not only was it the best way to remove excess mucus due to congestion (I could barely breathe), but I could use it to relieve nasal dryness (that happens a lot to me in the winter), and remove pollen (spring is in the air) and other airborne contaminants. So give it a try, and you’ll breathe a little easier.

Often found in Asian cuisine, tofu is an excellent source of protein and calcium. It can absorb flavors from marinades and spices plus it adds an interesting texture to many dishes. Here’s a delicious recipe that takes less than 30 minutes to prepare.

Ingredients
4 tablespoons peanut oil
2 scallions, chopped
4 slices ginger, chopped
1 lb large shrimp
1 egg white
1 teaspoon salt (optional)
3 teaspoons cornstarch
1 package of tofu
1/2 cup frozen peas, defrosted
1 tablespoon sherry
1 tablespoon light soy sauce

Preparation
Shell, devein and wash shrimp. Split each into 2 pieces. Dry with paper towels. Mix shrimp with egg white, salt, and 1 teaspoon of cornstarch.
Cut tofu cake into bite-size pieces.
Mix sherry, soy sauce, and 2 teaspoons of cornstarch with 1/2 cup broth or water

Cooking
Heat oil in wok or large skillet. Add scallions, ginger, and stir a few times. Add shrimp mixture and saute over high heat 2 minutes. Add tofu pieces and peas. Mix well, keep stirring a minute or so. Add sherry/soy sauce mixture and stir until sauce is thickened. Serve hot with rice.
Recipe from An Encyclopedia of Chinese Food and Cooking: 1000 Recipes Adapted to the American Kitchen

Before shoveling snow from your driveway and sidewalk, loosen up your back and shoulders with these three great stretches.

Nonfat and just two grams of sugar, these refreshing and lightly sweet meringues are the perfect holiday cookie!

Ingredients
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
1/4 tsp mint extract
3 to 5 drops food color
multicolored candy sprinkles, if desired

Directions
Heat oven to 200 degrees. Grease 2 large cookie sheets. In a small bowl, combine egg whites, cream of tartar and salt; beat at medium speed until foamy. Increase speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy, and sugar is dissolved. Beat in mint extract. Fold in food color 1 drop at a time until desired color.

Use decorating bag or food storage bag with 1/2-inch hole cut in bottom corner of bag. Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto greased cookie sheets. Sprinkle each with candy sprinkles. Place cookie sheets on center rack in oven.

Bake for 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Makes 4 dozen cookies

Recipe from Pilsbury Holiday Cookies & Candies

Celebrate the last night of Hanukkah with potato latkes! Quick, easy and delicious, these golden crispy pancakes make a special holiday meal.

Ingredients
6 medium potatoes
1 large carrot
1 onion
1/4 cup matzo meal
2 eggs
1/4 cup vegetable or olive oil (or as needed)
salt and pepper to taste

Directions
Grate the potatoes, carrot, and onion. Mix together in a bowl, then add the matzo meal and eggs. Mix well. Heat oil. Place large spoonfuls of the mixture into pan. (We cooked the latkes on a nonstick griddle with less oil.) Cook on both sides until golden brown. Serve with applesauce and sour cream.

Thanks for the recipe, Mom!