TO MAKE IN A SLOW COOKER.

1. Combine the curry powder, oil, garlic, turmeric, and ginger in a zip-top bag. Sprinkle the chicken with salt, and place in the bag. Shake until the curry mixture evenly coats the chicken.

2. Place the cauliflower and onion in the bottom of a 4- to 5-quart slow cooker. Add the chickpeas, and arrange the chicken evenly on top. Add the tomatoes. Cover, and cook on high for 3 to 3 hours, stirring once during cooking time, until the chicken is no longer pink in the center and the vegetables are tender.

3. Transfer the chicken curry to a large bowl and stir in the yogurt. Season with additional salt if needed, and garnish with cilantro. Serve immediately with brown basmati rice.

TO MAKE ON THE STOVETOP.

1. Season the chicken with salt. In a large skillet, heat the oil over high heat. Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown. Transfer the chicken to a plate. Add the onion, and cook 3 to 4 minutes, until beginning to soften and become translucent. Add the garlic, turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.

2. Add cup water, the cauliflower, chickpeas, and tomatoes. Lower the heat to a simmer, and add more water if the mixture becomes dry. Cover and cook 8 to 10 minutes, until the cauliflower is tender. Uncover and return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.

3. Remove from heat. Stir in the yogurt. Season with salt if needed, and garnish with cilantro. Serve immediately with brown basmati rice.

PER SERVING.

437 calories, 52 g protein, 39 g carbohydrate, 8 g fat (1 g saturated), 99 mg cholesterol, 447 mg sodium, 11 g fiber; plus 537 mcg beta carotene GRILLED ROCKEFELLER OYSTERS.

When it comes to oysters, people either love them or hate them. My own household is divided. If you're a lover, you're in luck. Pacific oysters provide omega-3 fats, which have been shown to reduce inflammation in people who suffer with swollen joints. My recipe also adds olive oil and hot sauce-two more beneficial ingredients for fighting arthritis.

Makes 4 servings, 6 oysters each

2.

tablespoons olive oil

2.

tablespoons all-purpose flour .

cup water Zest and juice of 1 lemon

2.

cups spinach, wilted and chopped .

cup fresh basil, chopped

3.

cloves garlic, minced 1/8.

teaspoon hot sauce Salt Ground pepper

2.

dozen large, tightly closed fresh Pacific oysters in the sh.e.l.l

2.

tablespoons grated Parmesan cheese

1. In a small skillet, heat the oil over medium heat. Add the flour and cook 3 to 4 minutes, stirring continuously until a thick, smooth paste forms. Remove from the heat and add the water, lemon zest and juice, spinach, basil, garlic, and hot sauce. Whisk quickly until a thick sauce forms. Season with salt and pepper to taste.

2. Preheat a grill or an oven to 400F. Shuck the oysters, reserving the sh.e.l.ls. Arrange the oysters in the deepest reserved half-sh.e.l.ls, one oyster per sh.e.l.l. Top with a spoonful of the spinach mixture and sprinkle with the Parmesan.

3. If grilling, set the half-sh.e.l.ls on the grill, filling-side up. Cover loosely with a sheet of aluminum foil, and grill 8 to 10 minutes, until oysters are no longer translucent but still tender. If baking, place the half-sh.e.l.ls on a baking sheet covered with aluminum foil, and bake 8 to 10 minutes, until the oysters are cooked inside and the filling begins to brown and the oysters are no longer translucent but still tender. Serve immediately.

PER SERVING.

183 calories, 13 g protein, 9 g carbohydrate, 10 g fat (2 g saturated), 58 mg cholesterol, 178 mg sodium, 2 g fiber GINGER-SPICED PUMPKIN m.u.f.fINS.

I call these m.u.f.fins with a Mission! Enjoy one as a midday snack, or couple with an egg, fat-free yogurt, or gla.s.s of fat-free milk for a balanced breakfast. Either way, it's win/win-just 131 calories and created to help ease the aches and pains of arthritis.

Makes 12

cup packed brown sugar 1.

cups whole wheat flour

2.

teaspoons baking powder

1.

teaspoon ground cinnamon

1.

teaspoon ground ginger .

teaspoon salt

1.

egg

1.

cup fat-free milk .

cup canned 100% pure pumpkin .

cup canola oil .

teaspoon grated orange zest

1. Preheat the oven to 375F. Lightly spray 12 m.u.f.fin cups with nonstick cooking spray.

2. In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

3. In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

4. Fill the m.u.f.fin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out m.u.f.fins onto a wire rack to cool. Once cool, you can freeze the m.u.f.fins, tightly wrapped, for up to 2 months.

PER m.u.f.fIN.