Staple Corner: Oat Porridge for Two

By now everyone is familiar with the advice to eat whole grains as part of their daily diet, but many people still don't know how to go about getting them properly. Whole grains are widely marketed these days in all kinds of breads, granolas, cereals and snacks, but unless you're familiar with the actual process used in their productions, you're better off without them. Most commercial whole grain products are baked at too high temperatures — it's quick and efficient for the producers, but these temperatures destroy most of the nutritional content of the foods. Another common problem in modern production processes is the use of rancid grains — the outer layer of the whole grains are especially susceptible to becoming rancid quickly without freezing.

Most importantly, however, the grains used in most commercial processes have not been soaked before being cooked. All grains contain phytic acid in their outer layer, or bran, that when left untreated combine with calcium, magnesium, copper, iron and zinc in the intestinal tract and block their absorption. Soaking grains in warm water overnight allows enzymes and lactobacilli to break down the phytic acid so that the benefits of grains are realized. Soaking and fermenting also helps break down the complex proteins in grains, especially gluten, into simpler components that are much more easily digested by the body.

It's ridiculously easy to prepare whole grains for yourself, and one of the best times to get them is in the morning with your breakfast. Grain porridges have been a staple of cultures around the world for as long as anyone knows, and they're almost as quick as pouring a bowl of corn flakes. Oat porridges are fondly remembered by older generations of Canadians as a staple breakfast food, and they're also one of my favourite quick morning pick-me-uppers. Rolled or steel-cut oats are almost as good as using the whole oat groats, because they've only been lightly processed with light steaming and rolling or cutting.

Oat Porridge for Two

Add 1 cup of rolled or steel-cut oat flakes to 1 cup of warm water, yoghurt, or any mixture of the two, and add a small stick of cinnamon. Let the oats and liquid soak together for at least seven hours and as much as twenty-four hours.

Bring 1 cup of water to a boil with a pinch of sea salt if desired. Toss in some finely diced apple pieces, and add the soaked oats. Reduce the heat to low, cover and simmer for a few minutes until thick. Just before taking the oats off the stove, add fresh or frozen berries or raisins and stir in for thirty seconds.

Take the oats off the stove and let cool for just a few minutes before serving.

Whole grains should always be eaten with good fatty dairy products to provide the catalyst for mineral absorption. The easiest way to do this is to add some whole cream, yoghurt, buttermilk, or a pat of butter to the porridge. A few freshly ground flax seeds to give you a good dose of omega-3 fatty acids are always a good addition to the porridge after it's cooked. If you like a little extra sweetness, swirl in a bit of maple syrup or raw honey.

Although oat flakes are what I usually use in porridge, other grains can be substituted as well, although some grains like rye or teff may require soaking for longer than seven hours. Two popular alternatives in my house are spelt, an ancient member of the wheat family with a gluten that breaks down more easily during soaking and is often more digestible for people with digestion problems, and kamut, another ancient grain with a mild nutty taste. Give them a try, they're all good, and good for you.

Raspberry cake with almond icing

I’d had an eye – ok, maybe both eyes – on this recipe for months! When my friend posted this cake I was immediately hypnotized by the photo.
Those spots of cake trying to cover the filling and the delicious raspberries fighting to show on the surface gave the cake a wonderful look.
Since I love raspberries and almonds I had to give it a try.

It is delicious!! If you have raspberries on your

Oven-Roasted Winter Vegetables

A simple and delicious way to prepare and serve up winter vegetables. This is a suggested combination of winter vegetables, but any mix that you choose will work out just as nicely.

Oven-Roasted Winter Vegetables

1 lb. parsnips
1 lb. potatoes
1/2 lb. carrots
1/2 lb. sweet potatoes
8 medium onions

Wash and cut the vegetables into chunks at least 1 1/2 inches large and put in a large bowl for mixing. The vegetables may be prepared a day or two in advance and put in the refrigerator.

In a separate bowl, mix together 6 tablespoons of olive oil, 3 or 4 large cloves of garlic, crushed, 2 tablespoons of fresh chopped herbs like rosemary, thyme, oregano or parsley, and freshly milled salt and pepper to taste.

Pre-heat the oven to 425° and set the rack on a high shelf. Pour the oil mixture over the vegetables and toss by hand. Spread the vegetables out on a baking tray and cook in the pre-heated oven for 30-40 minutes, until they're turning good and brown around the edges. Serve up right away, because they're delicious when hot.

Adapted from Delia Smith's, "Delia's Vegetarian Collection".

Conversions and Substitutions for cooking and baking

Diversity in the kitchen depends on translation and flexibility, thus I present the first installment of Conversion Corner, because not all recipes use the same measurement guidelines, nor does the cook necessarily have all ingredients conveniently available. Conversion and substitution guidelines with be updated along the way.

Cooking Measurement Equivalents

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon

Imperial/Metric Conversions

Liquid and dry ingredients

US 1/4 tsp 1/2 tsp 1 tsp 1 tbl 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 quart

Canadian 1 mL 2 mL 5 mL 15 mL 50 mL 75 mL 125 mL 150 mL 175 mL 250 mL 1 liter

Weight

US 1 ounce 1 pound

Canadian 28 grams 448 grams

Beans

I highly recommend you soak and boil dried beans for the recipes presented on this blog instead of using the canned variety. The taste and nutritional value is far superior, and really takes very little extra time, as you can prepare the other ingredients for the dish, or answer your email while the beans boil.

1 pound of dried beans = 2 1/2 cups dry beans = about 6 - 7 cups cooked beans

1 cup of dried beans = about 3 cups cooked beans

14 oz/398 ml can beans = about 1 1/2 cups cooked beans

19 oz/540 ml can beans = about 2 cups cooked beans

Butter

One stick of butter = 1/4 pound or 1/2 cup.

Buttermilk

1 cup of milk plus 1-3/4 Tbsp cream of
tartar or sour cream, or plain yogurt

Cinnamon

1 stick cinnamon = 1/2 teaspoon ground
cinnamon

Ginger

1 teaspoon finely chopped fresh ginger = 1/4 teaspoon
ground ginger

Herbs

Substitute one teaspoon of dried
herbs for one tablespoon of fresh herbs and vice-versa

Indian Yellow Rice

This simple rice dish is a delightful compliment to any meal. If you don't have ajwain seeds, add a dash of cumin and thyme. It has a delicate, though distinguishing flavor. I included it on the menu with tonight's Spicy Chickpeas in Tangy Tomato Glaze.

Yellow Rice

1 cup of basmati rice
2 tablespoons of ghee, or a mixture of butter and oil
1 1/2 teaspoons of cumin seeds
1/4 teaspoon of ajwain seeds
6 whole cloves
1 1/2 inch piece of cinnamon stick
2 cups of water
1 teaspoon of salt
1/2 teaspoon of fresh ground pepper
1/2 teaspoon of turmeric
3 tablespoons of chopped fresh parsley or coriander

Rinse the rice well in a strainer. Place the rinsed rice in a bowl and soak in the water for about 20 minutes. Drain, saving the soaking liquid and set aside for at least 15 minutes.

Heat the oil in a medium sized pot. When it is hot, add the cumin seeds, ajwain seeds, cloves, and cinnamon. Stir-fry until the cumin seeds turn brown.

Pour in the rice and stir-fry for about a minute. Add the water, salt and pepper, turmeric, and chopped herbs. Increase the heat, and bring the water to a full boil.

Immediately reduce the heat to very low and cover, simmering gently for 15 - 20 minutes, or until the liquid is absorbed. Remove from the heat, and let sit undisturbed for 5 minutes. Remove the cinnamon stick and the cloves, fluff with a fork and serve.

Spicy Chickpeas with a Tangy Tomato Glaze

On tonight's menu, one of my favorite chickpea dishes. If you are using whole beans, and prepare the ingredients while the beans cook, the dish is complete and ready to eat in about a hour and a half, depending on the cooking time of the chickpeas that you use. Goes very well with Indian flat breads and a rice dish.

Savory Chickpeas in Tangy Tomato Glaze

1 1/4 cups of dried chickpeas
5 1/2 cups of water
4 tablespoons of ghee, or a mixture of oil and butter
2 teaspoons of fresh ginger, finely minced
2 - 3 hot chili peppers, finely minced
2 teaspoons of cumin seeds
2/3 teaspoon of black mustard seeds
12 curry leaves, preferably fresh
5 medium sized tomatoes, seeded and finely diced
1 1/2 teaspoons of turmeric
1 teaspoons of chat masala, or 2 teaspoons of freshly squeezed lemon juice
1 teaspoon of garam masala
1/4 cup chopped fresh parsley or coriander
1 1/4 teaspoons of salt

Soak the chickpeas in a large pot overnight in the water.

Bring the beans to a boil in the soaking liquid with a dab of butter and bring to a full boil over high heat. Immediately reduce the heat to low and cover and simmer until the beans are tender - about 1 - 3 hours, depending on how fresh the beans are. Drain the beans, saving 1/4 - 1/3 cup of the cooking liquid.

Heat 3 tablespoons of the ghee, or butter and oil mixture in a large heavy pot over moderately high heat. When the oil is hot, stir in the ginger root, chillies, cumin seeds, and black mustard seeds. Fry until the cumin seeds turn brown - approximately 5 minutes.

Add the curry leaves, quickly stir and then add the tomatoes. Next toss in the turmeric, chat masala (or lemon juice) garam masala and half of the minced parsley or coriander. Stir-fry over moderate heat for 5 - 10 minutes, or until the tomato mixture turns into a smooth sauce.

Add the chickpeas and the reserved cooking liquid and reduce the heat to low. Cover and simmer for about 10 minutes, stirring occasionally.

Remove from the heat and add the salt and 1 tablespoon of ghee or oil and butter, and the remaining fresh herb.

Yet another delightful dish adapted from Yamuna Devi's "Art of Indian Vegetarian Cooking."

Waiter There’s Something In My… Easter Basket! Chocolate heart filled with beijinho

When I saw this month’s “Waiter There’s Something In My… Easter Basket”, hosted by Johanna the Passionate Cook I knew I had to participate – I thought of making a special chocolate egg like the ones I made last year. The egg shells were filled with the most delicious fillings – brigadeiro, beijinho, creamy truffles, dulce de leche, Nutella…Unfortunately, with the hot weather we’ve been having

Caesar Salad

Since I started making my own salad dressings, I've not once purchased the bottled kind at the store. The premade varieties are rather expensive in comparison, and tend to be full of preservatives and of inferior quality and taste. Besides, it's ridiculously easy to make up a cup or more of fresh dressing, like my famous Caesar dressing for example.

I was on the lookout for a really good creamy Caesar salad dressing for years, and my search came to an end while browsing through the food section of a newspaper. I modified it a bit and now it's a staple recipe, as it's the best Caesar salad dressing I've ever tasted. Many of my dinner guests have requested the recipe after tasting my Caesar salad.

Caesar Salad Dressing

1/4 - 1/2 cup of mayonnaise
2 - 3 tablespoons of red wine vinegar
2 cloves of garlic, minced
2 teaspoons of dijon mustard
1/2 teaspoon fresh cracked pepper
1/4 - 1/2 cup of olive oil
1/2 cup of parmesan cheese, grated

1. Combine mayonnaise, vinegar, garlic, mustard and pepper in a bowl. Whisk until well blended.

2. Drizzle in the oil and add the cheese.

3. Add to a large head of romaine lettuce broken into pieces, toss and serve.

A splash of freshly squeezed lemon juice can also be added if desired.

Whole Wheat Tea Biscuits

Tea biscuits are a popular treat and a good addition to a light meal. I make a variety of recipes, but I had a craving for the whole wheat variety tonight, so I whipped up a batch of these.

Whole Wheat Biscuits

1 cup of unbleached white flour
1 cup of whole wheat flour
4 teaspoons of baking powder
1 tablespoon of sugar
3/4 teaspoon of sea salt
4 tablespoons of cold butter
3/4 cup of milk, or plain yogurt

Preheat the oven to 450 degrees F. Combine the flour, baking powder, sugar and salt in a large bowl.

Cut in the butter using a pastry cutter or folk. Mixture should be crumbly.

Add the milk or yogurt and stir with a fork until a soft dough is formed. Put the dough onto a lightly floured surface and gently knead 8 - 10 times. Roll or pat the dough to a 3/4 inch thickness. Cut into 2 inch round shapes with a cooking cutter, or cut into squares or triangles.

Arrange on an ungreased baking sheet. If you want the biscuits to have crisper sides, leave about an inch between the biscuits, otherwise bake them close together.

Bake in the oven for about 10 - 12 minutes, or until browned. Let sit on a wire rack for a few mintues and serve hot, with a dab of butter. Makes about 10 - 12 biscuits.

Five-Dal Soup With Spinach

This is a delicious and hearty thick soup that is perfect for regular family lunches or as part of a more elaborate dinner. The five dals, or split beans, are easily available in any Indian grocery store. Although it takes quite a while to cook, the preparation is actually very simple, and the soup will keep in an air-tight container in the refrigerator for days. The final addition of a pan of seasonings and spices fried in oil makes for a quick burst of fantastic flavours that permeate the soup and will have your family or guests asking for seconds.

Five-Dal Soup With Spinach

3 tablespoons split mung dal, without skins
3 tablespoons split urad dal, without skins
3 tablespoons split toor dal, or yellow split peas
3 tablespoons green split peas
3 tablespoons split chana dal

3 tablespoons ghee, or use 3 tablespoons of a mix of butter and olive or sesame oil
1 1/2 tablespoons finely shredded or minced fresh ginger root
1 teaspoon turmeric
1 1/2 tablespoons ground coriander
1 bunch fresh spinach or chard, washed, dried, stemmed and coarsely chopped
2 teaspoons cumin seeds
4 hot red or green chilies, seeded and finely chopped
1 bay leaf
1/2 teaspoon asafoetida powder
1/2 teaspoon cayenne powder, or to taste
3 tablespoons water
3/4 teaspoon garam masala
1 1/2 teaspoons salt, or to taste
2 tablespoons fresh parsley or coriander, finely chopped

Wash the dals and peas thoroughly and cover with 7 cups of water in a large soup pot. Let the dals and peas soak for at least two hours.

When the dals and peas have been soaked for at least two hours, add the ginger, turmeric, ground coriander and one tablespoon of the ghee or butter and oil mixture. Bring to a boil over high heat. Reduce the heat to moderately low and cover with a tight-fitting lid. Cook gently, stirring occasionally, for 1 hour, or until the dals and peas are soft.

Remove the pot from the heat and whisk the dals and peas with a wire whisk or beater until the soup is creamy. Add the spinach or chard and cover. Put the pot back on the low heat and cook gently for another 5 or 10 minutes, until the greens are wilted.

Heat the remaining ghee or butter and oil mixture in a small frying pan over medium high heat. When it is hot, add the cumin seeds and chilies. When the cumin seeds turn brown, toss in the bay leaf, asafoetida powder and cayenne, and immediately after add the three tablespoons of water. After 15 seconds, pour the fired spices into the soup, and sprinkle in the garam masala. Let the seasonings soak in the hot soup for a few minutes, then stir in the parsley or coriander. The soup is now ready to serve, either in a bowl by itself or over hot white basmati rice.

Adapted from Yamuna Devi's Lord Krishna's Cuisine

Spicy Indian Green Beans

I had some green beans left over after making Millet with Browned Onions and Green Beans the other night, so I cooked up a spicy side dish tonight that I haven't made in years, and after eating it, it won't be years before I make it again. This is a popular method of cooking vegetables in Southern India. The crisp fried vegetables combined with the aromatic seed mixture give this simple dish a tantalizing crunch. You can leave out the fenugreek seeds if you don't have them on hand, though I recommend you visit an Indian grocery store and add them to the list of spices you have on hand.

Spiced Green Beans

2 tablespoons of ghee, or a combination of oil and butter
1 tablespoon of finely chopped or grated ginger
2 finely diced green or red chillies
2 cloves of garlic, finely chopped or crushed
2 teaspoons of coriander seeds
1 teaspoon of black mustard seeds
1/2 teaspoon of fenugreek seeds
2 large bunches of green beans
1/2 cup of coconut milk or plain yogurt
2 tablespoons of finely chopped fresh parsley or coriander leaves

Heat the oil in a wok or large frying pan. When it is hot, stir-fry the ginger, chillies, garlic and seeds for about 2 minutes.

Add the beans and stir-fry for about 5 minutes or until the beans are just tender. Next add the coconut or yogurt, cook, stirring for about 6 minutes or until the liquid has mostly evaporated.

Just before serving, add the coriander or parsley leaves. Serve hot.

Staple Corner: Quinoa and Millet

Quinoa is one of the most nutritious grains available as it contains a nearly perfect balance of all eight essential amino acids, and is very high in protein. Make sure to rinse the grain well, and soak the quinoa overnight. Serve with a bean and vegetable dish for a complete meal.

Quinoa and Millet

2 1/4 cups of water
A pinch of sea salt
1/2 cup of millet
1/2 cup of quinoa
2 tablespoons of toasted sunflower or sesame seeds

Rinse the quinoa for a few minutes under cool water and place in a small bowl. Quickly rinse the millet and place in another small bowl. Divide the water evenly between the two bowls of grains and soak overnight.

Drain the millet, saving the soaking water, and set aside. Drain the quinoa, saving the soaking water, and set aside.

Bring the collected soaking water to a boil with the salt in a medium sized pot. Add the millet, cover and simmer for 15 minutes.

Add the quinoa and toasted sunflower seeds, cover, and continue to simmer for another 15 minutes or until the water is absorbed. Remove from the heat, letting the grains sit in the covered pot for 5 to 10 minutes. Fluff with a fork and serve.

Note: You can season the grain with tamari or soy sauce.

Alternately, you can add a small, finely chopped onion, along with a teaspoon of curry powder and a dash a cayenne pepper. If you make this variation, fry the onion for a few minutes in the pot with a small amount of butter or oil before adding the water. Add the spices with the millet.

Pasta with lemony broccoli, walnuts and toasted breadcrumbs

Want a delicious dish that is put together in no time? Try this recipe.Susan’s pasta is one of those recipes you’ll cook once, twice, 15 times - and will always feel like cooking again.I made just 2 changes: onions instead of garlic + shallots and parmesan instead of Grana Padano.I also made my own breadcrumbs using stale homemade white bread.Click here and check her post – just be careful not to

Indian Black-Eyed Peas

Black-Eyed peas are a staple bean in my kitchen. They don't take long to cook, and they are easily digestible. Serve with Indian Millet and Green Beans, or Simple Pulao Rice.

Spicy Black-Eyed Beans

1 cup of black-eyed beans
1/4 cup of sesame oil
2 medium onions, sliced into thin strips
2 teaspoons of fresh ginger root, finely chopped
1 teaspoon of fresh garlic, finely chopped or crushed
1 - 2 teaspoons of chili powder
1 1/2 teaspoons of sea salt
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1/4 - 1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
2/3 cup of water
2 green or red chillies, finely sliced into strips
2 - 3 tablespoons of finely chopped fresh parsley or coriander
2 tablespoons of freshly squeezed lemon juice

Rinse and soak the black-eyed peas overnight.

In a large pot, bring the beans to a boil in water, and immediately reduce the heat to low. Cook gently for about 30 minutes. Drain the beans and set aside.

Heat the oil in a large saucepan. When hot, add the onions and fry until golden brown. Add the ginger, garlic, ground spices and salt. Stir-fry for 3-5 minutes.

Next, add the water and cover and cook until the water has evaporated.

Add the cooked beans, sliced chili peppers, and parsley or coriander leaves, and stir to combine. Stir fry the mixture for 5 minutes.

Remove from heat, and add the lemon juice. Can be served hot or cold.

Indian Millet with Green Beans

I've been asked to provide a few recipes for spicy side dishes of a milder nature, so I cooked up this flavorful millet dish for dinner tonight. If you're into heat like I am, increase the amount of cumin and cayenne slightly, and add a dash of turmeric. It goes well with vegetables and bean dishes. Include a small bowl of yogurt with the meal, as yogurt has a cooling effect.

Millet with Browned Onions, and Green Beans

2 tablespoons of sesame oil
1 cup of millet
2 cups of water
1/2 - 1 teaspoon of whole cumin seeds
1 small onion, cut into fine half rings
20 - 30 green beans, cut crosswise into 1/4 inch pieces
1 medium tomato, seeded and finely diced
1 teaspoon of sea salt
1/4 - 1/2 teaspoon of cayenne
2 tablespoons of fresh lemon juice

Soak the millet in the water overnight.

Heat the oil in a heavy pan over medium-high heat. When the oil is hot, put in the cumin seeds, stir fry about 10-15 seconds and then add the onion. Cook the onion, stirring frequently until browned.

Add the green beans and stir and fry for about 30 seconds. Next, add the tomato, and stir fry for about a minute.

Stir in the salt, cayenne, lemon juice and the millet, including the soaking liquid. Mix well and bring to a boil. Cover with a tight-fitting lid, turn the heat to very low and simmer for about 30-40 minutes, or until the liquid is absorbed.

Remove from the heat, and leave covered for 15 minutes or longer. Fluff with a fork and serve.

Adapted from "Madhur Jaffrey's World Vegetarian"

Cardamom yogurt pudding with grapefruit and cardamom honey syrup

I’d never tasted anything with cardamom – seen in many recipes, it made me curious a bunch of times but not enough for me to buy it.The event on “Colher de Tacho” (the blog with events for blogs written in Portuguese) was the perfect excuse for me to try it. And the conclusion is: I shouldn’t have waited that long. :DThis dessert is fabulous: a few ingredients, simple to make and a visually rich

Quick and Easy Corn Muffins

These cornbread muffins make a good breakfast snack or addition to a meal as they contain little sugar. They are really easy to prepare and best enjoyed fresh out of the oven with a dab of unsalted butter.

Corn Muffins

1 1/4 cups of unbleached white flour
1 cup of cornmeal
1/4 cup sugar
4 teaspoons of baking powder
1/2 teaspoon of salt
1 large egg
1/4 cup of sesame oil
1 cup of milk or plain yogurt

1. Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Stir together and make a well in the center.

2. Beat the egg in a small bowl until frothy. Mix in the oil and milk or yogurt. Pour into well and stir just enough to moisten. The batter should be lumpy.

3. Fill 12 greased muffin cups. Bake in a 400 degree oven for 20 to 25 minutes, depending on how energy efficient your oven is. Leave the muffins in the pan for 5 minutes, then remove and cool on a wire rack. Good warm or cool, depending on your personal preference.

Curried Red Kidney Beans with Paneer Cheese

The following Indian equivalent of Mexican chili is adapted from "Lord Krishna's Cuisine: The Art of Vegetarian Cooking" by Yamuna Devi. This extensive cookbook was my very first introduction to Indian cooking, and I highly recommend it to both novice and veteran cooks alike. A few of my dinner guests have purchased the book after tasting some of my creations inspired by the delicious recipes contained within. I frequently refer to it as the bible of Indian cooking, as the recipes are easy to follow, though they vary in complexity, and a wide variety of traditional Indian dishes are presented. The book is nearly 800 pages, and includes recipes for beans and legumes, grain, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, and beverages, in addition to a very helpful glossary of terms and definitions.


As I have already noted here, normally I prefer cookbooks with lots of pictures, but the little illustrations throughout the book, along with the detailed descriptions preceding each section and recipe, complete with serving suggestions and information regarding the origins and traditions of the dishes presented, more than compensate for the lack of food photography.

This dish is fairly easy to make, though you'll be hanging in the kitchen for a couple of hours and it's totally worth the time and effort. Serves approximately 6-8 people. If you don't have ajwain seeds on hand, add a little extra cumin, with a small dash of thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk, rather than bean curd, and much tastier, rather like a firm version of cottage cheese. Paneer is available at Indian grocery stores, and if you can't readily procure it, you can make your own (recipe coming once I actually make my own.) The dish can also be made without the paneer.

RAJMA

For the Beans:

2 1/4 cups of dried red kidney beans
6 cups of water
1 bay leaf
2/3 teaspoon of turmeric
1/2 teaspoon of cayenne pepper
1/2 teaspoon paprika
1 tablespoon of butter or ghee

Remaining ingredients:

3 tablespoons of coriander seeds
1 tablespoon of cumin seeds
1/2 teaspoon of fennel seeds
1/2 teaspoon of ajwain seeds
3 tablespoons of shredded or finely chopped fresh ginger (or 2-3 teaspoons of dried ginger)
1/2 cup of water
2 teaspoons of garam masala
1 teaspoon of turmeric
1 tablespoon of sea salt
2 tablespoons of fresh lemon or lime juice
4 tablespoons of ghee, or a mixture of butter and oil
8-12 ounces (or 200 - 300 grams) of fresh paneer cheese, cut into 1/2 inch cubes, or use pre-fried paneer cubes
4 medium-sized firm ripe tomatoes, finely diced
1/2 cup of chopped fresh parsley

1. Soak the kidney beans in 4 cups of water for at least 8 hours or overnight at room temperature.

2. Drain the beans in a colander, collecting the soaking water in a bowl. Add enough cold water to make 6 cups and put it, along with the beans and the other ingredients for the cooking the beans in a large pot. Bring the beans to a boil, cover and gently simmer over low heat for 1 - 2 hours, or until the beans are soft and tender but not broken down.

3. Mash 3/4 cups of the cooked beans to a puree. The cooking liquid should be quite thick, but if not, ladle out the cooked beans with a slotted spoon and transfer them to a bowl. Gently boil the sauce until it is reduced to about 1 1/2 cups. Remove from the stove and set aside.

4. Combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in an electric coffee mill and reduce to a powder. Transfer to a small bowl.

5. Place the ginger and 1/2 cup of water in a blender, cover and blend on high speed until the mixture is a smooth liquid. Pour it into the powdered spices and add the garam masala, turmeric, salt and lemon or lime juice, then stir. The mixture should have the consistency of a thin cream. Add a bit more water if it is too thick.

6. If you are using fresh un-fried panir, heat the oil in a large frying pan or wok over medium heat. When it is hot, add the cheese cubes and stir-fry for about 5 - 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove them with a slotted spoon and transfer them to a dish.

If you are using pre-fried cheese cubes, there is of course no reason to fry them twice. Instead, heat the oil in the pan and pour in the spice paste. Stir-fry for about 2 minutes. Stir in the tomatoes and cook for about 8 minutes or until the tomatoes are reduced to a thick paste.

7. Add the whole cooked beans, mashed beans, fried cheese cubes and 1 1/2 cups of the cooking liquid. Reduce the heat to low and simmer for about 15 minutes.

Serve with a mellow Indian rice, like Simple Pulao Rice.

Salt-baked fish stuffed with onion farofa

I’ve posted several beef recipes because those are the dishes I usually cook for João. This time I’ll post a delicious recipe of something I love so much – fish.
My mom cooked fish at least once a week – she used to say that it was good for the brain. :D

Flipping through a cookbook I found this beautiful fish, made in a very unusual way – I immediately knew I had to try it. I know my

Simple Pulao Rice

This is a very simple rice dish that goes especially well with spicy bean dishes, though the mild and fragrant flavour of this dish makes it a delightful side dish for any meal.

Pulao Rice

1 cup of basmati rice
2 tablespoons of ghee, or a combination of butter and oil
3 green cardamom pods
3 cloves
4 peppercorns
1/2 teaspoon of salt
2/3 teaspoon of saffron strands
2 cups of water

1. Rinse the rice and set aside.

2. Heat the ghee or butter and oil in a saucepan over medium heat. When hot, add the cardamom pods, cloves and peppercorns to the pan and fry, stirring for about a minute.

3. Add the rice and stir-fry for about 2 minutes.

4. Add the salt, saffron and water to the rice mixture and reduce the heat. Cover the pan and leave to simmer over a low heat until the water has evaporated (about 20 minutes).

5. When the rice is finished cooking, remove the pan from the burner, and let the rice sit for about 5 minutes, fluff with a fork and serve hot.

Staple Corner: How to Make Your Own Garam Masala Spice Blend

As some of my readers might not have ready access to some of the spice mixtures that will appear in these pages, I will be providing recipes so you can make your own at home. Since garam masala is so often used in so many Indian dishes, I'll provide a few variations here for my readers to try.

Update: Please see this post for another version of garam masala

Classic Garam Masala

Recipe by Lisa Turner From Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on March 20, 2007 A classic and simple version of the famous warming and fragrant Indian garam masala spice blend Print this recipe Ingredients: 1 tablespoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon black peppercorns 1 teaspoon cumin seeds 2-inch stick cinnamon 1/3 of a whole nutmeg or 1 teaspoon ground nutmeg 1 bay leaf Instructions: Grind the spices to a fine powder in a coffee grinder or blender. Store in a tightly-sealed jar in a cool and dry place for up to 4 months. Use an opaque jar or keep the spice blend away from light. Garam masala spices can also be used whole. For a milder version, decrease the amount of cardamom seeds, increase the amount of cumin seeds, and add some coriander seeds. Makes about 2 tablespoons

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Yamuna Devi's Garam Masala

Recipe by Lisa Turner From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 20, 2007 A smoky and aromatic and slightly spicy garam masala blend made from dry-roasted seeds and spices Print this recipe Ingredients: 1 dried whole red chili 1/2 teaspoon saffron threads 5 cloves mace 1/4 cup whole cloves 3 3-inch sticks cinnamon 15 black cardamom pods 1/2 cup cumin seeds 2/3 cups coriander seeds 1/4 cup fennel seeds 1 1/2 tablespoons ground nutmeg Instructions: Toast the seeds and spices in a heavy pan over low heat for about 15 minutes to release the flavor, stirring occasionally. Crush the cinnamon sticks and remove the black seeds inside the cardamom pods. Discard the pods. Grind to a fine powder and store in a tightly-sealed jar in a cool and dry place for up to 4 months. Use an opaque jar or keep the spice blend away from light. Makes about 1 cup

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Delhi-Style Garam Masala

Recipe by Lisa Turner From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 20, 2007 A simple dry-roasted version of garam masala with a sweet, earthy and pungent essence Print this recipe Ingredients: 1/3 cup whole cloves 5 3-inch sticks cinnamon 1/2 cup green cardamom pods 1 cup cumin seeds 3/4 cup coriander seeds Instructions: Toast the seeds and spices in a heavy pan over low heat for about 15 minutes to release the flavor, stirring occasionally. Crush the cinnamon sticks and remove the seeds inside the cardamom pods. Discard the pods. Grind to a fine powder and store in a tightly-sealed jar in a cool and dry place for up to 4 months. Use an opaque jar or keep the spice blend away from light. Makes about 1 cup

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Bengali-Style Garam Masala

Recipe by Lisa Turner From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 20, 2007 A robust and extraordinarily fragrant dry-roasted version of the classic Indian garam masala spice blend Print this recipe Ingredients: 3 - 4 dried whole red chilies 3 tablespoons sesame seeds 2 tablespoons green peppercorns 2 tablespoons black peppercorns 2 tablespoons white peppercorns 1 tablespoon whole cloves 3 3-inch sticks cinnamon 20 green cardamom pods 1/4 cup cumin seeds 3/4 cup coriander seeds 3 bay leaves 1 teaspoon ground ginger Instructions: Toast the seeds and spices in a heavy pan over low heat for about 15 minutes to release the flavor, stirring occasionally. Crush the cinnamon sticks and remove the seeds inside the cardamom pods. Discard the pods. Grind to a fine powder and store in a tightly-sealed jar in a cool and dry place for up to 4 months. Use an opaque jar or keep the spice blend away from light. Makes about 1 cup

Nigerian Baked Beans

This recipe is adapted from Madhur Jaffrey's World Vegetarian. I refer to this cookbook often, especially when I'm looking for new ideas as the book features over 650 recipes for various beans, vegetables, grains, and dairy. Madhur Jaffery is a renowned specialist in Indian cuisine, and accordingly her book contains an ample number of Asian recipes, though a wide range of regions and foods are represented. The ingredients used are readily available, the instructions easy to follow, and the majority of the recipes are quite simple to prepare, although there are plenty of ideas for special occasions.


Normally I prefer cookbooks with lots of pictures, but the small insert of photos in the center of the book is more than compensated by the descriptions preceding each section and recipe, which includes serving and preparation hints, along with information concerning the origins and traditions of the dishes.

Baked Beans with Nigerian Seasonings

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: African Published on March 19, 2007 One of my all-time favorite bean dishes — easy baked beans with peanut better and a delicious Nigerian-style seasoning Print this recipe Ingredients: 1/2 cup dried navy beans 1/2 cup dried cannellini (white kidney) beans 1/4 cup olive or sesame oil 1 medium onion, finely chopped 3 cloves garlic, crushed or minced 2 - 3 fresh green chilies or jalapeños, finely chopped 1 tablespoon curry powder 1/4 teaspoon cayenne 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 2 medium tomatoes, finely chopped 3 tablespoons peanut butter 1 1/4 teaspoons sea salt, or to taste plenty of fresh ground black pepper, to taste Instructions: Rinse the beans and soak the beans overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and place in a large saucepan with 3 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 - 60 minutes or until the beans are just tender. Heat the oil in a frying pan over medium-high heat. Add the onion and stir for 2 minutes or until the onion has just wilted. Add the garlic and chilies and cook for another 2 minutes, stirring frequently. Add the spices and stir once or twice to coat the onions, then stir in the tomatoes. Cook for 10 minutes or until the tomatoes have softened. Preheat an oven to 325°. Put the peanut butter in a small bowl. When the beans are finished cooking, slowly add a few scoops of the cooking liquid to the peanut butter, stirring as you go. Empty the beans with their remaining cooking liquid into a good size casserole dish. Stir in the tomato mixture and peanut butter mixture, salt and black pepper. Bake uncovered for 1 1/2 - 2 hours or until the beans are very tender and most of the liquid is absorbed. Makes 4 - 8 servings

Quick and Easy Fudgy Brownies

This is one of my favorite brownie recipes. It takes only about 10 minutes to prepare a batch, not including the baking time, and they are soft and moist, rather like cake. Even cooks who maintain they cannot bake will be amazed at the results.

Fudgy Brownies

1 cup of sugar
1/2 cup of cocoa
6 tablespoons of plain yogurt
1 egg
1 teaspoon of vanilla
1/2 cup of unbleached white flour

Confectioners' sugar for coating, if desired

1. Preheat the oven to 350 degrees. Butter an 8 inch square baking pan.

2. In a medium sized bowl, combine the sugar, cocoa and yogurt.

3. Add the egg whites and vanilla and mix well.

4. Stir in the flour and then transfer the batter to the buttered pan.

5. Bake for 20 - 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Dust with confectioners' sugar.

Asparagus risotto

When I cook beef for João, I always choose another recipe to cook for myself – and most of times I end up making risotto.
It’s my favorite dish and I’ll gladly have a big plate of it.
I should be ashamed to tell you that, but there it goes: on my honeymoon I ate so much that I had a hard time trying to get dressed for work on the following week. I literally tried almost every outfit I had back

Spicy Chickpeas

Tonight's creation is a simple and fairly quick dish to prepare, especially if you assemble the other ingredients while the beans are cooking.

Sour Chickpeas

1 1/2 cups of dried chickpeas, soaked overnight
7 1/2 cups water
3 medium onions chopped
2 1/2 teaspoons of salt
2 - 3 fresh green chillies, chopped
1 tablespoon grated fresh ginger
4 tablespoons freshly squeezed lemon juice
4 tablespoons of oil
2 medium tomatoes, chopped
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 teaspoon of turmeric
2 teaspoons of garam masala
1/2 teaspoon of cayenne

Cook the chickpeas until soft, about 1 - 1 1/2 hours, strain, saving the cooking liquid.

Mix together half the chopped onions, salt, green chillies, ginger and lemon juice and set aside.

Heat the oil in a large pot over medium to high heat. When hot put in the remaining onions and fry until they begin to brown on the edges. Add the tomatoes, stir and fry for another 6 minutes. Put in coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the chickpeas, 1 1/2 - 1 2/3 cups of the cooking liquid, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during cooking.

Add the mixture of onions, salt, chillies, ginger and lemon juice. Stir to mix and serve.

For a balanced meal, serve it up with a grain, such as brown rice and millet, salad or vegetables of your choice and of course, a glass of red wine.

Staple Corner: Brown Rice and Millet

Though it's always a treat to try new dishes, most cooks have a ready supply of staple recipes on hand, and Lisa's Kitchen is no different. A balanced and satisfying vegetarian diet based on whole foods is relatively easy to sustain, so take care to serve up a grain with your beans, especially if your meal includes few dairy products.

Brown Rice and Millet

1/2 cup brown rice
1/2 cup millet
2 cups of water

Soak the rice and millet in the water overnight.

Bring the rice and millet to a boil in the soaking water and immediately reduce to a simmer and cover the pot.

Cook for about 30 - 40 minutes, or until the water is absorbed.

Let sit for 5 minutes, fluff with a fork and serve as is or sprinkle with a bit of tamari or soy sauce.

Lisa's Vegetarian Kitchen

Welcome to my kitchen. This is the first post on my newly created blog that I hope will become a frequent stop for those of you looking for new culinary creations to prepare in your own kitchen. I will be showcasing some of my favorite recipes and cookbooks and providing some useful hints along the way. Most of the recipes you will find in these pages consist of easily available ingredients and most will be relatively easy to prepare. My goal is to make "Lisa's Kitchen" an important resource for vegetarians and non-vegetarians alike who appreciate the value of a good meal cooked with whole foods.

I have been a vegetarian for sixteen years, and part of my motivation for starting this blog is a response to the persistent question "what do vegetarians eat?" Contrary to popular belief, not all vegetarians subsist - or insist - on tofu burgers and salad greens, nor is a vegetarian meal lacking in taste and substance. And, I enjoy cooking, in addition to baking. I also like trying new recipes from around the world, and while my specialty is spicy Indian creations, in the upcoming weeks I will be featuring a wide variety of tantalizing dishes and treats.

Let's get cooking!

Nigella’s vanilla cupcakes

I made these cupcakes a while ago, as part of an “experiment” – I’d seen lovely cupcakes decorated with rolled fondant on the Internet and felt like making them at home.It was my first attempt at cupcakes and I really liked the result!!The flavor was wonderful!! The cupcakes were so delicious I had 2 right out of the oven… I’m not the one to blame – the smell was so tempting, I couldn’t resist!!

Big, Fat, Chewy Chocolate Chip Cookies

Joao’s nieces are the cutest things ever: they’re 3 and 2 and they call me “aunt Patricia” – I love it! :)

I wanted to bake them some cookies and used a recipe from this blog.
The cookies turned out delicious but they were so huge the girls could barely hold them with their tiny little hands…

I used a 1 ½ tablespoon to drop the dough on the baking sheets and got 8cm cookies – you can bake

White cake

I made this cake last year for my mother-in-law’s birthday party. Since she used to work as a seamstress, the cake was a pillow with sewing gadgets and a small rose.I used Nic's white cake recipe, which is just fantastic. When I took the cakes out of the oven I felt like taking a big bite of them. Seriously – the smell was wonderful!The recipe is perfect: the cake is delicious and firm enough to

Steak with maître d’hotel butter and roasted new potatoes

Jeff once wrote in one comment that you can’t beat meat and potatoes – João totally agrees with that. :)

I saw this steak recipe and then the new potatoes recipe on the same book - 140 pages apart - and decided to make both and serve them together.

João loved it so much I’ve made it twice already.

Steak with maître d’hotel butter and roasted new potatoes
from Family Food

90g (6 ½

Cooked cornmeal cake

I’d promised my dad to bake him a cornmeal cake ages ago – and he’d ask me about the cake every chance he got.I have a good friend who knows all about Brazilian cornmeal cakes – she’s baked several different recipes, all of them with beautiful results. I used one of her recipes.What a delicious cake! Since the cornmeal is cooked with the sugar, milk and oil, the result is a very moist cake.In my

Cinnamon pancakes

Valentina has created a new blog in which she wants to gather foodblogs that are written in Portuguese.Every fortnight, a special ingredient will take the stage in an event called “The king of the fortnight” - her readers are supposed to cook something using that ingredient.Her first choice was cinnamon – I can’t tell you how excited I was about that! :)I’m willing to participate with more than

Watercress and parmesan flatbread salad

This dish is a combination of two ideas: my decision to make – and post – more salads and also my first participation in the “Weekend Cookbook Challenge”, which is being hosted by Tami.

My salad is slightly different from the one in the book – I felt the need to change some ingredients – but I was happy with the result. It was refreshing and very tasty.

Watercress and parmesan flatbread salad

Apple coffee cake

Joao and I were watching TV during Carnival and the following dialogue took place:
“I want to cook something.”
“But we’ve already eaten.”
“I know, so maybe I’ll bake something. Maybe a cake.”
“Sure, honey, if you feel like it, go ahead”

I searched for something to inspire me and found a single apple in the fridge, so “lonely”, begging to be used – it was going to become a smoothie for Joao’s

Spaghetti marinara

João loves seafood but I’d never made anything aside from pasta with shrimp…
I felt a little reticent when he asked me for spaghetti marinara – I wondered if I could pull that off…
Luckily, I was able to find the seafood medley mentioned on the recipe, so it was a nice first time. Everything was clean, chopped and frozen – no traumatic contact with slimy stuff. :D

I made ¼ recipe and added king