Nectarine and blackberry crumble

Last time I posted a crumble recipe here I told you about one movie I loved watching as a kid – this past weekend I finally watched, from beginning to end with no interruptions, my husband’s favorite movie as a kid, “Stand by Me”; it amazes me how someone who directed this movie and “Misery” is also responsible for “Rumor Has It…” – that’s life, I guess. :)

To go with the subject above another

Tandoori Chicken at Home style

Tandoori chicken is one of the most favourite starter of many of us.And I know that we have to go out in a restaurant always if want to have it.But here I will tell you how you can prepare this dish at home very easily.

I have done this with a difference.Yes I have added few vegetables also so that we can have the fusion taste of veg & chicken.And believe its a wonderfull experiment.

Its my own style tandoori chicken with lot of passion and new flavour.My family loved that most, and I am sure you will also try this and surprise your family. Lets start preparing.

Preparation Time : 45 min

Ingredients:
1 full chicken cut into 4-5 big pieces(I opt for skinless chicken)
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
1 tbsp of Ginger
1 tbsp garlic
1 tbsp Jeera powder
1 tbsp Dhania powder
1/2 tbsp chilli powder
2-3 green chillis chopped
Chopped Carrot
2 Chopped onoins
1 big potato cubes
1 capsicum chopped
Salt to taste
Vegetable oil

Now we will prepare tandoori Masala:(You can purchase the packed masala from market also)
7-8 Cloves (Lavang)
little Nutmeg (Jaiphal)
little Mace (Javitri)
1 tbsp Cumin (Jeera)
1/2 tbsp Fenugreek (Methi)
1 tbsp ground Cinnamon (Tuj/Dalchini)
1 tbsp fresh ground Black Pepper (Kalimirchi)
1 tbsp ground brown Cardamom (Elaichi) Seeds

Now we need to roast all these masalas and grind them to powder.Need to be carefull that they should be fine powder.

How To Cook :
First of all we need to prepare our chicken.This is the most time taking part.
Wash the chicken properly ans put in a bowl.You have to cut the chicken body with knife so that masalas can go inside chicken pieces.

Now add yogurt, prepared tandori masala and other spices to chicken. Marinate them throughly.Now refregerate these marinated chicken for 7-8 hours or over night if possible. We want the masalas to mix with chicken.

Now we will start ou final preparation. I have prepared this dish in my electric oven. You can do that in pressure cooker or offcourse microwave.

Add some vegetable oil in the bottom of that container whichI ll put into my oven. Now take out the marinated chicken and add them in that container. Add all the chopped vegetables over the chicken and spread the marinated masala over the vegetables, which is left in that bowl.Add little salt and ghee over the vegetables.

Now its time to cook. Close the oven lid and cook for 40-45 min.
If you use pressure cooker you have to be very carefull.The flame should be very low or you can place the cooker after putting a tawa. This will supply even heating.

After 40-45 min check out the chicken. You can feel the aroma of chicken.
By the time the chicken will be perfectly cooked and also you ll see that little bit of burn aroma,like tandoori chicken.

All the vegetables are also well cooked and will give a perfect combination with the chicken.

Have this with roti or rice.

Hope you like the recipe and try this at home.

Enjoy!!!!

Mini Pizzas Served on Toasted English Muffins

This might not seem like much of a recipe but these little mini pizzas are easy to prepare and make for a most satisfying brunch or evening snack. When the craving hits, you just don't want to be bothered ordering pizza and instead just want an essentially homemade cheesy bite. If you want a truly homemade version, you might consider making your own English muffins from scratch ahead of time and have them on hand when you need a fix. If you want to spice things up, you may also consider my Spicy Sun-Dried Tomato Sauce or perhaps my Gingered Tomato Sauce. Any extra sauce that you don't need for the mini pizzas will keep in a sealed jar in the fridge for a few days.

The possibilities for these satisfying bites are endless. Consider using goat cheese instead of the cheddar, some sliced onion and perhaps some herbs.

Mini Pizzas Served on a Toasted English Muffin

4 - 6 english muffins, sliced in the middle
pasta sauce
shredded extra old cheddar cheese
freshly grated Parmesan cheese (optional)
pitted Kalamata olives, sliced
Jalapeno peppers, seeded and sliced into rounds
red chili powder flakes

Toast the english muffins.

Cover each round with pasta sauce, top with cheddar cheese, Parmesan if using, olives, Jalapenos and red pepper flakes. Transfer to the oven rack and broil until the cheese is melted - about five minutes.

Note: Just in case you are over zealous with the toppings, you will want to ensure you have an oven liner or a strip of aluminum foil on the rack below the pizzas just in case the cheese spills over. Us cooks know what it is like to have a spill over in the oven and what a mess it can be to clean up.

This recipe can be increased or decreased as desired.

Other quick savory treats to please your palate from Lisa's Vegetarian Kitchen:
Devilled Curried Eggs
Goat Cheese Olive Balls
Wine Inspired Popcorn
Lisa's Spicy Nachos

On the top of the reading stack: blogs that I have been meaning to keep up with.

Audio Accompaniment: A tribute to Alvin 'Kojo' Brown. Nice chillin' music. Apparently he was a mentor to Black Uhuru among other reggae musicians.

Cherry almond bars

I watched “Ides of March” last week and liked it a lot; it is very difficult to pay attention to anything else when Gosling and Clooney are on the screen – and I am sure the girls will agree with me on that –
but Paul Giamatti, Philip Seymour Hoffman and Evan Rachel Wood deliver great performances, too. I usually do not like political thrillers that much but “Ides of March” surprised me in a

Payesh or Kheer

We will find out a very popular sweet dish of Bengal as well as North india. That one is KHEER or PAYESH. I think in south also its equally famous with name PAYASAM.

In Bengal we generally have it during puja or as a sweet item after meal.In north india kheer puri very popular. 

Lets see how quickly and easily we can prepare this dish at home and enjoy.

Preparation Time: 30 min

Ingredients:

100 gm Gobindobhog rice (if not available, you can use Jeera Rice also)

1 lt cow milk

Sugar around 150 gm or as per taste

1 Bay Leaf

2 Cardamoms (crushed)

½ cup Kaju, kismis, almonds (half broken)

½ tsp ghee

How to cook:

First of all take the milk in a heavy bottom vessel & bring it to boil. Reduce the flame & simmer until the milk is reduced by 2/3^rd. Wash the rice grains properly & add them to the boiling milk. Stir every 3-4 min. 

When the rice is half done add the bay leaf & sugar & stir on continuous basis. Add the kaju, kismis, almonds & cardamom seeds. Stir well & check whether it’s done. You can spread  ½ tsp ghee to enhance the flavour. Your payesh is ready to serve.

Fennel and Grape Tomato Frittata with Goat Cheese

Thick, sturdy Italian omelette pies loaded with almost any sort of vegetables, herbs and cheese, frittatas are an easy way to make a special breakfast or lunch on the weekend. The otherwise strong flavour and aroma of fresh fennel (which makes it one of my favourite vegetables to chop) is mellowed in this frittata by sautéing in butter until just soft, but leaving just a hint of crunchiness. Paired with the sweetness of sautéed grape tomatoes and the creamy saltiness of fresh goat cheese rounds, the fennel becomes a modest star of this colourful and delicious frittata.

Any assortment of fresh herbs to your taste will add a little springy step to this frittata — I used a blend of rosemary, thyme and parsley, but basil or dill would make delightful choices as well.

Fennel and Grape Tomato Frittata with Goat Cheese

Recipe by Lisa Turner Published on December 23, 2011 A simple and sturdy egg "pie" with mellow and slightly crunchy butter-sautéed fennel as well as sweet grape tomatoes and creamy and salty goat cheese Print this recipe Ingredients: 2 tablespoons butter 1 small onion, sliced 1 fennel bulb, trimmed, cored and sliced 1/2 pint (12-16) grape tomatoes large handful fresh herbs, finely chopped 8 large eggs 1/2 teaspoon sea salt 8 oz goat cheese, sliced into rounds fresh ground black pepper Instructions: Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes. Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set. Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes. Makes one 10-inch frittata or 4 - 6 servings

Other frittatas from my vegetarian kitchen that you may enjoy:
Potato, Onion and Stilton Frittata
Greek Feta & Olive Frittata
Asparagus and Feta Cheese Frittata

On the top of the reading stack: cookbooks

Audio Accompaniment: Brian Eno Neroli

Gingerbread chocolate madeleines

My last holiday post almost turned out like a big FAIL: after baking these delicious and oh, so tender madeleines I decided to deep them on a chocolate glaze I’d seen in one of my cookbooks. But the problem was that the glaze never set. Not ever. So I recommend dipping them in tempered chocolate to avoid that problem (just so you know it, the madeleines are great without the chocolate coating,

Indian-Style Spicy Cream of Corn Soup

Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavour and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl.

Urad dal and black mustard seeds are easily found in any Indian or Asian grocer.

Indian-Style Spicy Cream of Corn Soup

Recipe by Lisa Turner Cuisine: Indian Published on December 21, 2011 A simple warm and nourishing Indian-style spicy cream of corn soup — with the "cream" supplied by puréed protein-rich urad dal Print this recipe Ingredients: 2/3 cup skinless urad dal 2 cups vegetable stock 2 cups water 1/4 teaspoon turmeric 1 tablespoon olive oil 1/2 teaspoon black mustard seeds 1 red onion, chopped 2 green chilies, seeded and chopped 1 teaspoon ground cumin 1 tomato, chopped 1/4 teaspoon cayenne, or to taste 1 1/2 cups fresh or defrosted frozen corn 1 teaspoon sea salt, or to taste Instructions: Rinse the urad dal under cold running water and let soak for 20-30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a large saucepan and cover with the vegetable stock and water. Bring to a boil, then reduce the heat to low, toss in the turmeric, and cover. Simmer for 20-30 minutes or until the dals are tender but still hold their shape. Remove from heat and blend until smooth with an immersion blender or in batches in a countertop blender. Return the pan to the stove and continue to keep warm at a low temperature. Heat the olive oil in a frying pan over medium heat. When hot, toss in the black mustard seeds. As soon as the mustard seeds turn grey and start to splutter and pop — about 30-60 seconds — add the onion and cook for 4-5 minutes or until the onion is translucent. Toss in the chilies and stir for 1 minute. Add the ground cumin and stir to coat the vegetables, then add the tomato and cayenne and continue to cook for 1-2 minutes or until the tomatoes are just soft. Pour the tomato and onion mixture into the soup and raise the heat to medium-low. Add the corn and simmer for 10-15 minutes. Remove from heat, stir in the salt, and serve hot. Makes 4 servings

Other corn recipes you may enjoy:
Homemade Creamed Corn
Roasted Corn and Jalapeño Cheese Soup
Black-Eyed Pea Soup with Corn and Dill
Quinoa Soup with Corn

On the top of the reading stack: Writer's Diary Volume 1: 1873-1876 by Fyodor Dostoevsky.

Audio Accompaniment: Paul Kalkbrenner

Skillet Corn Bread

I made this cornbread for my father-in-law and brother-in-law and it was a hit. Taking it easy on Christmas gifts this year, but what better way to say I love you then to present homemade food? Does not matter what time of year it is for that matter. This cornbread can be made in a cast-iron skillet or a loaf pan, but I would recommend that you use a trusty cast-iron skillet that is seasoned properly. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300 degrees. Let the pan cool and wipe off excess oil.

I adapted this recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I was to visit New York, I would be sure to stop by their bakeshop and cafe for some most delicious eats and I would bring my dear friend Susan too. In addition to tarts, they serve mouthwatering soups, sandwiches, salads, condiments, quick breads and cookies. All of the recipes I have tried from this beautifully illustrated informative book have worked out perfectly. I think this cookbook is out of print and that is a shame. If your wallet is stuffed with cash, the used copies are truly worth the money.

I have always been looking for blue cornmeal and finally found some at a local health food store. Made from whole blue corn and with a slightly sweet flavor, this is surely a staple to have on hand in addition to yellow cornmeal. I will be exploring this hard to find grain often.

Yet another idea for your Christmas dinner.

Skillet Corn Bread

Recipe by Lisa Turner Adapted from Once Upon a Tart Published on December 19, 2011 A moist and delicious cornbread cooked in a skillet — with a beautiful soft texture like a cake and a wonderful blue and yellow cornmeal taste with a little mellow sweetness and gentle jalapeño heat, this cornbread is a great choice for an afternoon tea, and could almost be served as a guilt-free dessert Print this recipe Ingredients: 1 large egg 1 1/3 cups whole milk 5 tablespoons unsalted butter, melted and cooled 1 1/3 cups unbleached white flour 1/4 cup whole wheat flour or spelt flour 1/2 cup yellow cornmeal 1/2 cup blue cornmeal 2/3 cup sugar 2 - 3 jalapeños, seeded and finely chopped 1 tablespoon + 1 teaspoon baking powder 1/2 teaspoon sea salt Instructions: Grease a cast-iron 9- or 10-inch skillet or a 9 × 5 loaf pan with a generous amount of butter. Preheat the oven to 450° (it will keep you warm as you mix up the ingredients). In a large bowl, whisk the egg together with the milk and melted butter. In another medium-sized bowl, whisk together the flours, cornmeal, sugar, jalapenos, baking powder and salt. With a spatula transfer the dry ingredients to the batter and gently fold, taking care not to over mix as you incorporate the mixture so that the flour is mixed throughout. Transfer the batter to the pan of your choosing, level with the spatula, and bake in the middle rack of the oven for 20 - 30 minutes until the bread is browned and separates slightly from the side of the pan. Insert a cake tester until is comes out clean and you are done. Cool on a wire rack and serve warm or at room temperature. Makes 6 servings

Other cornbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Classic Cornbread
Yogurt Cornbread
Jalapeno Spoon Bread
Cornmeal Johnny Cake

On the top of the reading stack: Dostoevsky - "The Diary of a Writer"

Audio Accompaniment: B3yond

Eggnog pound cake with crystal rum glaze

I told you I was going to make Flo Braker’s eggnog pound cake, didn’t I? I am so glad I did – this cake is delicious! Very tender, with a crunchy glaze and a boozy touch – perfect.

I finally watched “TRON: Legacy” this weekend – I hate 3D movies, that is why I did not watch it in the theaters; up to this moment I still haven’t decided what I love the most about the movie: the creative plot,

Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes

Winter time calls for nourishing soups but salads are always an ideal accompaniment to warming soups, such as this intensely flavored and colorful salad. The combination of sweet beets contrasts so well with the sharp flavor of the oranges, olives, sun-dried tomatoes and goat cheese. You may wish to use feta instead of the goat cheese, though you would want to be sparing with the salt and perhaps use fewer olives. The inclusion of oranges in vegetable salads is a relatively new idea for me. I was smitten with the idea when I tried some of the salads that my Dad makes. There is usually always a salad to go along with dinner with his meals. I also always recommend making your own salad dressing as it takes no time at all, you avoid all of the preservatives that are typically included in store-bought versions, and you save money too.

This unusual salad would be a lovely addition to your Christmas dinner table. For vegetarians a feast could consist of this salad accompanied by a refreshing tomato and corn chowder, my mushroom nut loaf in golden puff pastry, and a beautiful Christmas pavlova for dessert. After opening your gifts, you may wish to devour some of my famous rum balls, but do take care as they are addictive and might fill you up before the main feast. Perhaps the rum balls are better served on Christmas eve, though every family has their own traditions.

The pantry is always full when I go home for Christmas to visit my Dad, and when my Mom was alive it was even more packed. Mom and I always prepared some snacks, simple as cheese and crackers and cookies (of course shortbread cookies) to serve as we opened our gifts and enjoyed each other's company. Not a lavish affair and only the close-knit family, but my goodness my Mom would be talking about Christmas for the next year the following day and in early January! She spoiled my brother and me to the point of embarrassment really. I am glad she got some pleasure from the occasion, and she was such a treasure, though visiting my family is precious anytime of year. I miss my Mom and think of her often during the Christmas holidays and dream about her loving presence all of the time.

Beet, Orange, Olive Salad with Goat Cheese

Recipe by Lisa Turner Published on December 17, 2011 A nourishing and colorful winter salad with the robust flavors of beets, oranges, radicchio, olives, sun-dried tomatoes and goat cheese Print this recipe Salad: 5 small beets 2 medium oranges or 4 - 5 clementine oranges 1 medium radicchio, sliced 1 small red onion, sliced 3 tablespoons fresh parsley, chopped 1/2 cup black or kalamata olives, pitted and halved 4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes, and drained 1/2 cup crumbled goat cheese + a few more tablespoons for garnish Dressing: dash of balsamic vinegar 3 tablespoons Camelina, olive or nut oil 2 tablespoons red wine vinegar sea salt and fresh cracked black pepper to taste Instructions: Roast the beets in a 400° oven until fork tender — about 1 hour depending on the size of the beets. When the beets are cool, remove the skins and cut into wedges. Transfer to a large bowl. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Peel the oranges and remove the pith. Separate the segments of the oranges and transfer to the bowl with the beets. Now add the radicchio to the bowl, along with the onion, parsley, olives, sun-dried tomatoes and goat cheese. In a small bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary. Garnish with crumbled goat cheese. Makes 4 - 6 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beet and Feta Salad
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

On the top of the reading stack: The Cat's Table by Michael Ondaatje.

Audio Accompaniment: Dropsonde by Biosphere

Holiday biscotti + Nicolas Winding Refn

I cannot wait for “Drive” to arrive here but the first time I ever heard of Nicolas Winding Refn was when he got a prize in Cannes this year; since I am a very curious creature I looked him up at IMDb, which got me to “Bronson”; now I cannot wait to watch two movies from that director. :)

And because I am a very curious creature I do not know why it took me so long to try biscotti for the

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Pissaladières are simple but stunning little savoury pies from Provence in the south of France that are traditionally topped with little more than caramelized onions, anchovies and olives, befitting the bounties of the coastal Mediterranean region. Well, no anchovies for me, thank you, but for the sake of creativity and tastes pissaladières can also be considered a kind of pizza, even if the natives might disagree.

But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavours of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this version of a pissaladière has plenty of full-flavoured good quality kalamata olives and some generous rounds of fresh soft unripened goat cheese, while the sweetness comes from caramelized fennel as well as onions, in addition to some colourful roasted grape tomatoes.

Pissaladières are also typically made with a bread dough, but I loved the idea of making little savoury pancakes from chickpea flour as a base for these "pizzas", as suggested in Yotam Ottolenghi's beautiful and inventive cookbook "Plenty". Quite honestly, the aroma of these pancakes alone is so inviting you'll be tempted to eat them without any topping at all. You can easily find chickpea (garbanzo bean) flour in Italian, Middle Eastern, Indian or Asian grocers, or at many natural food stores.

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: French (Southern) Published on December 15, 2011 Savory Mediterranean "pizzas" loaded with pungent olives, salty and creamy goat cheese, and sweet roasted tomatoes and caramelized fennel and onions Print this recipe Tomatoes: 1 pint grape tomatoes, halved olive oil for drizzling sea salt and fresh ground black pepper Onions and Fennel: 4 tablespoons olive oil 2 large onions, thinly sliced 1 fennel bulb, trimmed, cored and thinly sliced 2 tablespoons fresh thyme (or 1 tablespoon dried) 1/2 teaspoon sea salt 1/2 teaspoon white wine vinegar fresh ground black pepper Pancakes: 1 3/4 cups chickpea flour 2 cups water 1 1/2 tablespoons olive oil 1/2 teaspoon sea salt fresh ground black pepper 2 egg whites olive oil for frying Finish: 10 oz soft unripened goat cheese, cut into rounds 1 cup kalamata olives, pitted and halved Instructions: Preheat an oven to 275°. Arrange the tomatoes cut-side up on a baking sheet, drizzle with olive oil and sprinkle with salt and fresh ground black pepper. Roast for 25 minutes or until cooked and slightly shriveled but not dry. Remove from heat and set aside. Meanwhile, heat 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the sliced onions and fennel and thyme. Cook, stirring occasionally, for 10 minutes, then lower the heat to medium and sprinkle the vegetables with salt. Continue cooking, stirring occasionally, for another 20 minutes or until the vegetables are soft and lightly browned. Stir in the vinegar, heat for 30 seconds, and remove from heat. Season with fresh ground black pepper and additional salt if desired, and set aside. When the tomatoes are done, raise the temperature of the oven to 325° and line two baking sheets with parchment paper brushed with a little olive oil. Whisk the chickpea flour, water, olive oil, salt and pepper in a mixing bowl until smooth. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter. Brush a small non-stick frying pan with a little olive oil and heat over medium-high heat. When hot, pour a quarter of the chickpea flour batter in the pan. Cook for 2 minutes or until air bubbles appear on the surface and the bottom is set. Use a rubber spatula to gently turn the pancake and cook for another minute. Transfer to a lined baking sheet and repeat with the rest of the chickpea flour batter. When all the pancakes have been made, arrange the goat cheese rounds on the pancakes, scatter with fresh ground black pepper, and place the baking sheets in the 325° oven for 5 minutes. Remove the pancakes from the oven and spread the onion and fennel over the pancake surfaces. Arrange the tomatoes and kalamata olives on top, and return to the oven for 4 to 5 minutes. Serve warm. Makes four 8-inch pissaladières (4 - 8 servings)

Other recipes from my kitchen you may enjoy:
Grape Tomato and Goat Cheese Clafouti
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Cassoulet with Bread Topping
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: the web

Audio Accompaniment: Nulleins

Eggnog truffles

The eggnog flavor, here transformed into truffles (a very easy recipe that does not call for many ingredients) has already been around my kitchen in cookie, crème brûlée and ice cream form; I loved each and every one of the twists on that classic holiday flavor and maybe, if there’s still time, I will also try Flo Braker’s eggnog pound cake.

Another twist on a classic I adore is Eric Prydz’s “

Chana Saag (Chickpea and Spinach Curry)

One of my readers requested a version of Chana Saag because she was not able to find one that pleased her palate. I did some research and came up with this most tasty version. This was my first time making it and chickpeas and spinach are always a perfect combination. My dinner guests were most pleased with the result. Don't let the number of ingredients discourage you from trying this popular Punjab dish that is especially wonderful with corn flour roti.

Chana Saag (Chickpea and Spinach Curry)

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2011 A rich, creamy and flavorful Indian-spiced chickpea and spinach curry — a wonderful meal for special guests Print this recipe Ingredients: 1 cup dried chickpeas 1/2 cup chickpea flour 2 teaspoons olive oil 1 small onion, chopped 1 small clove garlic, crushed 3 - 4 fresh green chilies, seeded and minced 1-inch piece ginger, minced 1 teaspoon ground cardamom a few cloves 1 teaspoon turmeric 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons ground coriander 1-inch piece cinnamon stick 2 dried whole red chilies 1/2 teaspoon cayenne 1/2 teaspoon asafoetida dash of chili powder generous handful of dried curry leaves 1 pound spinach, washed and trimmed 1 large tomato, chopped 2 teaspoons garam masala 2 cups plain yogurt, whisked 1 teaspoon sea salt Instructions: Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 - 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant. Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 - 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafoetida and chili powder. Stir and fry for a few minutes. Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice. Makes 4 - 6 servings

Other chickpea recipes you may enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Flour Curry
Chickpea and Quinoa Salad with Lemon and Tahini
Chickpeas in a Spicy Mint Sauce

On the top of the reading stack: Plenty

Audio Accompaniment: Vladislav Delay

Gluten-Free Dietary Advice

Many people suffer from food allergies and intolerance to certain foods. One of the most common ailments that can strike is celiac disease which means an inability to consume products with gluten, also known as an allergy to wheat which is typically a genetic disorder though many of those who have trouble digesting gluten do not necessary have celiac disease. Celiac disease is when the absorptive surface of the small intestine is damaged due to gluten because it is unable to tolerate and absorb nutrients. It is best to consult your doctor or holistic practitioner if you are having problems with digestion related to gluten products. I myself do not suffer from this condition, but I certainly often prefer gluten-free products as they are easier to digest. Thankfully there are lots of options for those who cannot tolerate gluten and they don't have to sacrifice flavor, taste or nutrition either. Even treats can be enjoyed and markets and restaurants are finally offering up delicious alternatives. Many good quality breads are available without preservatives and wheat. Though often denser in texture, I really prefer these breads though I can eat almost anything without a face.

There are plenty of gluten-free grains that are digestible such as quinoa, rice, millet, gram flour (besan or chickpea flour), buckwheat, corn and teff which can be used as substitutes for wheat flour and consumed as side dishes or for breakfast. Oats may also be consumed, though there is some controversy whether or not oats are acceptable and it seems it would depend on the individual and whether cross-contamination occurs during processing of the oats. Oats should be pure and uncontaminated. It is important to check labels when buying processed food, but sometimes the labels are not always accurate unfortunately, so it is best to go with a trusted grocer and avoid processed foods as much as possible.

Other important sources of gluten-free foods include beans and legumes, the grains I have mentioned above and natural sources of sweeteners such as honey and sugar, such as xylitol. Fruits, vegetables, meats and most dairy products are also a healthy choice that won't upset the system. Most oils are also suitable and healthy for those afflicted with celiac disease. Feel free to spice up your dishes too.

I will offer up a few of my own gluten-free recipes to my readers:
Gluten-Free Honey, Lemon, Poppy Seed Cake
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Makki Di Roti (Griddle Cooked Corn Bread)
Spicy Quinoa Nut Loaf
Quinoa Soup with Corn

Some resources you may want to check for more information and recipes for those suffering from gluten-free allergies:
Diet, Desserts and Dogs
Gluten-Free Goddess
Simply Sugar and Gluten-Free
Wheat Free Meat Free
Foods that are gluten-free

Chocolate ginger crinkle cookies and movies I cannot wait to watch

In my world, there is no such thing as too many cookies, especially at this time of the year – therefore, my baking spree included these crinkle cookies (along with the almond spice wafers).

On a different note, have you seen this poster? Absolutely amazing – I have the feeling that a masterpiece is coming (as if I did not have enough to long for already). :)

Chocolate ginger crinkle cookies

Christmas Entertaining Ideas

Whether you observe Christmas, another religious or cultural holiday, or even just the opportunity for some time off, for most of us this is also a season for celebrating family, friends and — of course — food. Food plays a significant role in our observance of Christmas and seasonal holidays, with cherished traditional recipes and tantalizing displays of elegant dishes and treats, and from a special family breakfast through to the snacks passed around during the day and finally to a memorable dinner.

These are some of the most special treats, breakfasts and dinner ideas I've created for my own loved ones through Christmases of the past years, and they have become as cherished to them as to myself. Many vegetarians such as myself, or families who have one or more vegetarians, have had to forgo or add to earlier Christmas food traditions out of necessity. But this should be considered no loss as Christmas traditions have always grown throughout generations of family. One of the purposes of this food blog has always been to show that vegetarian food can be a rewarding experience, not just for everyday eating but also for the most important occasions. I hope that those of you who have followed me through the years can agree, and I hope that you will find an idea in these posts that will add to your own holiday eating and entertaining experiences. Most of all, I hope that each and everyone one of you — old friends and newcomers — have a very warm and blessed Christmas.

Nigella's Christmas Pavlova Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top.

Lisa's Famous Christmas Rum Balls A Christmas classic, these rum balls disappear in moments once they're served. Somewhat like truffles, but with a smooth chocolate interior flavoured with crushed vanilla wafers and — of course — rum. A dark Jamaican rum will add extra intensity to the taste. Crushed hazelnuts or macadamias can be substituted for the vanilla wafers for a nuttier sensation.

Tropical Fruit Christmas Fruitcake Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had. Quality dried pineapples, lychees, mangoes, golden raisins and coconut, fresh cut citrus peels, and a splash of island rum — this fruitcake only improves with age. This year you can pass around a fresh and beautiful fruitcake, instead of all those fruitcake jokes that usually get passed around at this time of year.

Tropical Christmas Steamed Pudding The plumpness and fresh vibrant flavours of dried tropical fruits are the star qualities of this steamed Christmas pudding. Any kind of dried fruit that strikes your fancy can be used, but a mixture of tropical fruits — mangoes, papayas, pineapples and bananas — will let you imagine you and your family are sitting on a sandy island beach at Christmas-time surrounded by warm tropical breezes.

Eggnog & Rum Winter Spiced French Toast The perfect wake-up on a Christmas morning, the scent of eggnog combined with the gentle hints of rum and winter spices wafting through the kitchen might just give these breakfast treats priority over the presents under the tree this year.

Ginger Molasses Pancakes with Mixed Dried Fruit These simple pancakes have the same festive flair as Christmas fruitcakes but with a much lighter, fluffier and fresher taste and texture. Perfect for serving up on a Christmas morning with some warmed maple syrup without having to wait around for the store-bought treats to be set out.

Rum & Ricotta Fritters Christmas mornings are the perfect time to put on a pot of hot coffee and stir up a batch of these simple little rum and ricotta fritters — light, airy and golden like the day to come, and just like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavors will linger gloriously in your nose and mouth for hours.

Spiced Pumpkin Waffles These light and fluffy waffles practically spring out of the waffle iron and onto the plate. The heavenly aroma of baked pumpkin and spices dressed with a little warmed maple syrup makes the most fragrant and delicious Christmas breakfast imaginable. Best of all, the aroma lingers through the house for hours to keep the festive cheer in the air.

Mushroom Nut Roast in Golden Puff Pastry Rich, hearty, earthy and delicious, this flavorful and gorgeous mushroom nut roast wrapped in a golden puff pastry is the centerpiece of any Christmas dinner, vegetarian or otherwise. Loaded with quinoa, different kinds of mushrooms and nuts, sun-dried tomatoes and plenty of spices and seasonings, it's extraordinarily nutritious as well, but you won't have to mention that to your guests to get them to finish it off.

Vegetarian Mushroom Bourguignon It is often said that mushrooms are the meat of vegetarians, and after eating this mushroom bourguignon you just might be convinced yourself. Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a rich, thick and fragrant sauce highlighted by a robust red wine and served over a bed of steaming egg noodles. Even your carnivorous guests won't miss a thing.

Tuscan Bean & Pasta Soup with Fresh Rosemary Fragrant and colorful, this simple but rich and flavorful bean and pasta soup will satisfy your guests in so many ways, from pleasing their tastes and filling their stomachs, to warming their bodies and cheering their souls. This soup is always a winner.

Scalloped Potatoes with Best-Ever Mushroom Sauce Scalloped potatoes are a tradition at many Christmas tables, and these soft, creamy and buttery potatoes get a special treatment worthy of the occasion with generous layers of a tangy and aromatic mushroom sauce that I maintain is simply the "best ever".