There are worse things to be obsessed about...

No, not the MAC cosmetics.

Food. I love food. I once weighed close to 200 pounds (196) because of my unrestrained love of food (and large stomach capacity). However even after losing 60 pounds (followed weight watchers and have maintained for almost 2 years now), I still love food. I just try and eat healthier items more frequently and watch the portions.

Because I love food, I also love to cook-convenient, eh? This week I must admit even for me I am planning on pretty ambitious (in no particular order):
1)Shrimp Vindaloo (new recipe to me---actually turned out great. See recipe below)
2)Rogan Josh--a northern Indian lamb curry that I've made before to rave reviews from C
3)Okra curry--a tried and true recipe that is easy and delicious
4)Thai red chicken curry--super easy recipe that I've made before though I'm using a different curry paste this time around
5)Curried chicken salad---hey I need one easy meal a week!

Welcome to my Asian kitchen! I do love spicy foods, and Indian dishes are a particular weakness. Fortunately most of these recipes have been tweaked to be healthier, either by me or by my best friend Cooking Light magazine.

Tonight's dish


Shrimp Vindaloo Recipe from Cooking Light April 2005 issue
Although most people know this fiery stew as an Indian dish, it actually was created in the Portuguese-Indian colony of Goa. The name comes from two of the curry's key ingredients--vinho, which refers to wine vinegar, and alhos, which means garlic. The original Goan version was not as spicy, but as India adopted the dish as its own, the seasonings became hotter. Vindaloos are often made with meat, but this seafood version is pleasantly light. Customize according to your preference--just go up or down on the ground red pepper to suit your taste. Serve over white or brown rice to cut the heat.

2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped
1 pound medium shrimp, peeled and deveined

Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.

Yield: 4 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 208(26% from fat); FAT 5.9g(sat 0.7g,mono 2.4g,poly 1.9g); PROTEIN 25.3g; CHOLESTEROL 127mg; CALCIUM 87mg; SODIUM 607mg; FIBER 1.9g; IRON 3.4mg; CARBOHYDRATE 12.5g

It was super yummy. I did sub apple cider vinegar for red wine vinegar and allspice for cloves because that's what I had. C, who is extremely picky about his seafood/shrimp preparation, even gave it his seal of approval. The shrimp were not tough (and we do the dance of joy!). Next time, I think I'll add more raisins.