Creamy Italian Dressing

As I have noted here before, Lisa's Kitchen never contains any pre-made salad dressings. There is simply no comparison between freshly made dressing and the store bought, preservative filled variety. This easy to prepare Italian dressing goes well with any combination of vegetables.

Creamy Italian Dressing

2 tablespoons of red wine vinegar
1 tablespoon of balsamic vinegar
3 cloves of garlic, finely minced
3 teaspoons of Italian seasoning
1 tablespoon of Dijon mustard
1 tablespoon of honey
1 tablespoon of grated Parmesan cheese
2 tablespoons of olive oil
1/2 teaspoon of black pepper
dash of mustard powder
1 cup of yogurt or sour cream

Blend or whisk together all of the ingredients except the yogurt. Add the yogurt and whisk or blend until just combined.

Darkest Chocolate Crepe Cake

I want to start by thanking my dear fellow Daring Baker Brilynn for choosing this recipe – it was a challenge, indeed, and one of the most interesting recipes I have ever made. Joao kept telling me how beautiful the cake looks – and he’s not into sweets, I have to say.I guess I would never have chosen something like this to prepare and I’m so glad I have made it.Not only it looks superb, it also

Wild Rice and Asparagus Salad

Asparagus is one of the first tastes of spring in Ontario, and the season for fresh local asparagus is right around the corner. But I can never properly wait for the local growings to arrive — as soon as the weather warms up, I'm reminded of this sweet, tender full-flavoured delicacy. Fortunately a nearby store has top quality and astoundingly fresh imported produce all year round — it may be cheating a bit, but who's going to be upset about that?

This simple-to-prepare wild rice and asparagus salad is something that I make every year. The earthy flavours of the wild rice, lentils and mushrooms are accented perfectly by the sweet and crisp asparagus and the tart warmth of a balsamic vinegar dressing. For the vegans in the audience, simply leave out the Parmesan cheese.

Wild Rice and Asparagus Salad

1 cup wild rice, washed and drained
1 cup green or brown lentils, washed and drained
1 bay leaf
1 pound white mushrooms, thinly sliced
2 medium onions, chopped
3/4 teaspoon celery seed
1/2 teaspoon ground fenugreek (optional)
1/2 teaspoon sea salt
1 pound asparagus
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 cup fresh grated parmesan

Combine the rice with 8 cups of water in a large saucepan and bring to a boil over high heat. Reduce heat to low and cover. Let simmer for 20 minutes.

Add the lentils to the rice and continue to simmer for another 25 minutes or until the rice and the lentils are tender but not overcooked. Remove from heat, drain and let cool in a large bowl.

Snap off and discard the tough ends of the asparagus, then snap off the tips. Cut the rest of the stalks into 1 1/2-inch to 2-inch pieces and slice the pieces lengthwise into thin slivers. Set the asparagus tips and slivers aside.

Add mushrooms, onions and 3/4 cups of water to a large frying pan, wok or saucepan. Cook over medium high heat, stirring often. When the pan is filled with liquid, add the celery seed, ground fenugreek and salt, and continue to stir until the liquid is completely evaporated and bits of the mushrooms and onions begin to stick on the bottom. At this point, stir constantly to loosen the mushrooms and onions from the pan until they begin to brown all over. Remove from heat and add to the rice and lentils.

Return the pan to the heat and add 1/4 cup of water and the asparagus. Cook for a few minutes, tossing the asparagus around with a spoon to give all the pieces a bath in the hot water, until the pieces just begin to soften. Remove from heat and add to the salad.

Add the oil and vinegar and toss the salad gently but thoroughly. Sprinkle with the parmesan and serve at room temperature or cold.

Mattar Paneer

One of my favorite Indian creations is Mattar Paneer. I never fail to order the dish when dining out at Indian restaurants because I am fascinated by the multitude of variations and can rarely resist pleasurable mouthfuls of melt in your mouth paneer and peas, cooked in an aromatically spiced tomato sauce. The following version of Matar Panir is adapted from Yamuna Devi's "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking." The addition of fresh mint makes this an especially unique and appetizing version.


I highly recommend you use fresh herbs and take care to cook the peas just to the point where they will pop in your mouth with every delectable bite. If you are using frozen peas, defrost them and add them during the final stages of cooking.

It goes well with Black Cracked Pepper Rice, any Indian flatbread and a vegetable dish.

Mattar Paneer

3-4 hot green chilies, finely chopped
1 inch piece of fresh ginger, finely sliced
5 tablespoons of water
1 - 2 tablespoons of ground coriander
2 teaspoons of turmeric
1 teaspoon of paprika
1/2 teaspoon of cayenne
12-14 ounces (or 300 - 400 grams) of fresh paneer, cut into cubes, or a package of pre-fried paneer cubes
2 teaspoons of cumin seeds
1/2 teaspoon of black mustard seeds
1/2 teaspoon of fennel seeds
2 cups of finely diced tomatoes (approximately 1 1/2 pounds or 685 grams)
2 cups of yogurt or whey
2 cups of fresh or frozen peas
1 teaspoon of sea salt
1/2 tablespoon of garam masala
2 tablespoon each of freshly chopped mint and parsley

In a blender or food processor, mince the green chilies and ginger. Add the water, coriander, turmeric, paprika, cayenne and process until smooth. Transfer to a small bowl and set aside.

Heat a few tablespoons of ghee, or a mixture of butter and oil in a large pot. If you are using fresh paneer, fry the cubes into browned on all sides. Remove with a slotted spoon and set aside. If you are using pre-fried cubes, when the oil is hot, add the cumin seeds, mustard seeds, and fennel seeds and stir and fry until the mustard seeds being to pop. Immediately add a few more tablespoons of ghee, or butter and oil, and the spice paste. Fry, stirring, until most of the water evaporates. Add the tomatoes and cook, stirring often, until the tomatoes turn into a thick sauce - approximately 10 - 20 minutes.

Add the whey or yogurt, the fresh peas if you are using them and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes or so, or until the peas are nearly tender. Add the fried paneer cubes, and defrosted frozen peas if you are using them, and simmer over low heat for 5 minutes.

Remove from the heat, and stir in the salt, garam masala and fresh herbs.

Lime polenta cake

Barbara is one of my favorite foodies. She’s a wonderful cook and has some great victories in life – surviving cancer is one of them. Not to mention she’s the mind behind “Hay, Hay, it’s Donna Day” – and if you think this is not enough (are you crazy??), she’s promoting “A Taste of Yellow”, a foodblog event linked to (and approved by) the Lance Armstrong Foundation as a part of LiveStrong Day.All

Waiter there's something in my... bread! Berry Twist Bread

Sometimes I wonder why it takes me forever to choose certain recipes. I make up my mind just to change it a minute later. So complicated.Just for a change, the same thing happened while I was trying to decide what to bake for this “Waiter there’s something in my… bread”, hosted by Spittoon Extra.In the last minute before leaving the office yesterday I picked a recipe from this site. And I was so

Cheddar Dijon Biscuits

Biscuits are a simple solution for filling out a meal. These biscuits have a delicately crusted exterior, containing a melt in your mouth interior of cheese, accented by parsley and Dijon. They taste especially good when made with a sharp aged cheddar.

Cheddar Dijon Biscuits

Recipe by Lisa Turner Published on April 24, 2007 An old favorite — light and fluffy dinner biscuits with melt-in-your-mouth cheese accented by parsley and Dijon mustard and surrounded by a delicately crusted exterior Print this recipe Ingredients: 2 cups unbleached white flour 1 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup cold unsalted butter 1 cup fresh grated Cheddar cheese 2 tablespoons fresh parsley, chopped 1 tablespoon Dijon mustard 1 cup cold milk Instructions: Preheat an oven to 450° and lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour until only small pieces are butter are visible. Stir in the cheese and parsley. Make a well in the center of the bowl. In another bowl, whisk the Dijon mustard into the milk. Pour the milk into the flour and mix just to combine. Spoon the dough onto the baking sheet, dividing the dough into 12 equal mounds about 2 inches apart. Bake until golden brown, about 10 - 12 minutes Makes 12 biscuits

Quinoa with Mushrooms and Scallions

Recipes for quick and tasty side grain dishes are a great thing to have on hand to complement main courses, and this quinoa with mushrooms and scallions fits the bill on both counts. Quinoa is a wonderfully versatile grain that goes with almost any vegetable or seasoning, and it takes very little time to cook.

Quinoa with Mushrooms and Scallions

1 cup of quinoa
2 cups of water or vegetable stock
1 tablespoon of olive oil
1/2 teaspoon of brown or yellow mustard seeds
2 large mushrooms, finely diced
1 inch piece of ginger, finely diced
1 scallion, cut into small rings
sea salt to taste

Wash and rinse the quinoa under warm water for a few minutes. Soak in the water overnight.

Drain the quinoa, reserving the soaking liquid. Put the oil in a heavy frying pan over medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the diced mushrooms, and ginger. Stir a few times and turn down the heat slightly. Put in the scallion and stir for a minute.

Next add the quinoa and stir for a minute. Put in the stock or water and salt and bring to a boil. Immediately reduce the heat to low, cover and simmer for about 20 minutes, or until the liquid is absorbed. Remove from the heat and set aside, covered, for about 15 minutes. Fluff the quinoa with a fork and serve.

Pink cupcakes with crystallized violets

The theme for this Sugar High Friday, hosted by Monisha, is Flower Power. I had a hard time trying to find a recipe for that!



I ended up making these cupcakes decorated with these lovely crystallized violets I received as a gift from a dear friend.

Recipe taken from Donna Hay Magazine, issue 29 - I used a conversion table from one of her books to get the amounts in both cups and grams.

Asparagus and Feta Cheese Frittata

Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to the season or taste. This frittata is a springtime favourite as a breakfast or lunch dish — it's not only filling and nourishing, but it's absolutely delicious. But what else would you expect from eggs, asparagus and feta cheese?

Asparagus and Feta Cheese Frittata

2 tablespoons olive oil
1 bunch fresh asparagus
5 green onions
2 large cloves garlic, minced
8 large eggs
2 tablespoons finely chopped parsley
1 cup feta cheese, crumbled
fresh ground black pepper
1/4 cup grated parmesan cheese

Cut the tips off the asparagus and set aside. Chop the rest of the asparagus stems into 1-inch pieces. Slice the green onions into fine rings and separate the white and green parts.

Heat 1 tablespoon of the olive oil over medium heat in a 7-inch oven-safe frying pan. When the oil is hot, add the asparagus stem pieces and stir-fry for 2 minutes, then add the tips and continue stirring for another 2 minutes. Add the white parts of the green onion and cook for 2 more minutes, then add the garlic and fry for another minute. Remove the pan from the heat.

In a large bowl, break the eggs and beat well with a whisk. Add the fried vegetables, the rest of the green onions, parsley, crumbled feta cheese, and fresh ground black pepper to taste and stir well.

Clean and dry the frying pan and return to the stove over medium heat, adding the other tablespoon of olive oil. At the same time, preheat the oven's broiler. When the oil is hot again, pour in the egg and vegetable mixture and let it cook without stirring for 5 minutes.

Place the frying pan under the broiler and broil for 2 minutes, or until the top is set throughout. Remove the pan from the oven, sprinkle the parmesan cheese over the top, and replace under the broiler for another 2 minutes until the frittata is browning nicely all over.

Lightly run a rubber spatula around the edge and under the frittata to loosen it from the pan. Put a large round plate over the pan and flip the frittata over on to the plate. Serve hot or warm in wedges.

Roasted tomato salad

For this edition of Weekend Herb Blogging, hosted by the lovely Sher - a wonderful cook and my fellow Daring Baker - I chose this delicious and easy to prepare salad, a recipe taken from Delia Smith’s website.I’ve made three changes: I didn’t skin the tomatoes, I pitted the olives before adding them in the end and I also scattered the tomatoes with some capers.Although I had it in room

Lemon Rice with Toasted Cashews

Rice is a nutritious and versatile food that has been a staple around the world for millenia. It is easy and fast to prepare, depending on how creative the cook is feeling. The possibilities are endless and rice is tasty on its own with just a little butter or you can spice it up a bit like I did with this easy to prepare yellow rice with toasted cashews. For an especially satisfying meal, I suggest you serve this rice with Spicy Chickpea Koftas and Mushroom Curry.

Piquant Lemon Rice

1 cup of basmati rice
2 cups of water
1 teaspoon of sea salt
2 - 3 tablespoons of ghee or a combination of butter and sesame oil
1/2 - 2/3 cups of raw cashew pieces
1 tablespoon of split urad dal
1 teaspoon of black mustard seeds
1/2 teaspoon of turmeric
1/2 cup of fresh lemon juice or lime juice
4 tablespoons of minced fresh parsley or coriander
1/4 cup of coconut for garnishing

Soak the rice in the water for a couple of hours or more. Drain the rice, reserving the soaking water and let air dry for about 15 minutes.

Bring the soaking water to a boil in a heavy medium-sized pot. Stir in the rice, salt, and a dab of butter. Cover, and reduce the heat to very low and gently simmer for about 15 - 20 minutes, or until the water is absorbed. Remove from the heat and set aside.

Heat the ghee, or butter and oil in a small frying pan over moderate heat. When it is hot, fry the cashew pieces until golden brown. Remove with a slotted spoon and add to the rice.

Raise the heat in the frying pan slightly and add the urad dal and mustard seeds. Fry until the mustard seeds begin to pop and the urad dal turns a reddish brown colour.

Pour the mustard seeds and dal into the rice, add the turmeric, lemon juice and parsley. Gently mix with a fork until well combined. Sprinkle each serving with a bit of coconut.

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.

Blueberry Cornmeal Muffins

These cornmeal and blueberry muffins are a slightly sweeter and moister version of the cornmeal muffins I usually make. The sugar content is the same, but the addition of plump blueberries make these an extra special treat.

Note: If you are using frozen blueberries, do not thaw before adding the berries.

Blueberry Cornmeal Muffins

1 cup of unbleached white flour
1 cup of cornmeal
1/4 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon finely grated lemon zest
1 1/2 cups of buttermilk
1 egg
1/4 cup of melted butter
1 teaspoon of vanilla
1 1/3 cups of fresh or frozen blueberries

Grease 12 muffin cups with butter. Preheat the oven to 400 degrees.

In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, salt and lemon zest. Make a well in the center.

In another medium sized bowl, whisk together the buttermilk, egg, butter, and vanilla. Pour into the flour mixture and stir until just combined. Take care not to overmix. Fold in the blueberries.

Spoon the batter into the muffin tins. Bake in the oven for 20 - 25 minutes or until golden brown. Leave the muffins in the tins for about 10 minutes to cool before removing.

Hearts of palm empadinhas and Limeade with raspberries

I loved this Blog Party theme, hosted by The Happy Sorcerer: picnic food!!! Yay!!!My parents, my brother and I used to have great picnics when I was a kid. We spent great days in a park in São Paulo. My brother and I would play and run around and after all that “work out” we’d have the wonderful snacks prepared by my mom. That was great!To take part I decided to make a very Brazilian recipe:

Chana Masala

Chana masala, (or chole masala) is a very popular Northern Indian dish originating in Punjab. There are many variations, though the dish typically includes onions, garlic, ginger, tomatoes, chilies, coriander and turmeric and of course, chickpeas. This is one of the versions of Chana Masala that I make using homemade chana masala powder.

Chana Masala

1 1/4 cups of dried chickpeas
a few tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
2 onions, finely chopped
2 inch piece of ginger, crushed
2 cloves of garlic, crushed
2 - 3 green chillies, finely chopped
3 teaspoons of chana masala powder
1 - 2 tomatoes, finely diced
1 bay leaf, crushed into small bits
1 - 2 teaspoons of chili powder
1 teaspoon of turmeric
1/2 teaspoon of garam masala powder
1 cup of reserved cooking liquid
1 teaspoon of sea salt
1/4 cup of freshly chopped parsley or coriander

Soak the beans overnight in water.

Bring the beans to a boil, reduce to a simmer and cook until the beans are soft, about 1 - 2 hours. Drain the beans, reserving the cooking liquid. Mash about 1/4 cup of the cooked beans into a paste. Set aside.

Heat the oil in a large pot. When hot, add the mustard and cumin seeds and stir fry for a few minutes or until the mustard seeds begin to pop. Next add the onion, fry for a few minutes and then add the crushed ginger and garlic. Stir and fry for a few more minutes. Add the green chilies and chana masala powder and stir fry for a minute or two.

Now add the tomatoes to the pot, along with the crushed bay leaf, turmeric and chili powder and cook until the tomatoes thicken - about 5 - 10 minutes. When the tomatoes are nearly done, add the mashed chickpeas and the garam masala and cook for a few minutes. Then add the cooked chickpeas, along with about 1 cup of the reserved cooking liquid and the salt. Cook for about 10 minutes longer, or until most of the liquid is absorbed and finish off by adding the chopped herbs.

Gingernut cookies

The “King of the Fortnight” on Colher de Tacho is ginger. I had a hard time choosing a recipe to make – everything I saw seemed delicious!The only thing I knew was that I wanted something sweet.Many of those recipes called for glacé ginger or crystallized ginger and I couldn’t find any where I live. I wasn’t sure I was going to have the time to search for it in São Paulo. So ground ginger became

Lemon Sponge Pudding

Joanna's food is looking for some inspiring pudding ideas, so tonight I made a soft lemon sponge pudding. The pudding has a perfect delicate balance of lemon and sweetness that will melt right in your mouth. These little sponge puddings make a perfect dessert for a couple because this recipe makes just two small servings.

Lemon Sponge Pudding

1/3 cup of granulated sugar
1 tablespoon of unbleached white flour
pinch of salt
1/3 cup of milk or buttermilk
1 tablespoon of melted butter
1 egg, separated
1 teaspoon of finely grated lemon rind
2 tablespoons of freshly squeezed lemon juice

Preheat the oven to 350 degrees. In a large mixing bowl, whisk together 2 tablespoons of the sugar, the flour and salt. Next whisk in the milk, butter and egg yolk. Now whisk in the lemon rind and the lemon juice.

In another medium sized bowl, beat the egg white until soft peaks form. Beat in the remaining sugar, 1 teaspoon at a time, until stiff peaks form. Stir about 1/4 of the egg white mixture until the lemon mixture, then fold in the rest of the egg white and sugar into the lemon mixture.

Divide the batter into two 3/4 cup souffle cups. Transfer the cups to a 8 X 14 inch loaf pan. Pour boiling water into the loaf pan until the water comes halfway up the sides of the souffle cups. Carefully place the pan in the center of the oven and bake until the tops are lightly brown and set, about 20 - 25 minutes.

Remove from the oven, let cool for about five minutes. Remove the souffle cups from the pan and transfer to a wire rack to cool - about 30 minutes. Can be served warm or cool.

Chai Spice Oatmeal

Oats are the perfect grain for starting the day, naturally sweet and soothing, and a terrific source of calcium, iron, magnesium, phosphorus, potassium, fibre and B vitamins. Samuel Johnson once noted that oats are "a grain used in England to feed horses and in Scotland to feed the populace," which might be why there were so many splendid specimens of English horses and Scots. Oatmeal porridge was a staple breakfast food of older Canadians, and it's so quick and easy to make there's no reason why it shouldn't become a staple for a new generation as well. Avoid instant oats, because most of the nutrients are lost during a high temperature precooking stage, and they also contain preservatives and artificial sweeteners. The time saved is a matter of mere minutes, compared to a significant loss of taste and nutritional value.

Oats are easy to dress up with fresh or dried fruit, butter, milk or cream, but every once in a while I like to spice it up for a change. This recipe is adapted from Mollie Katzen's Sunlight Café The oats taste like they were cooked in a chai tea latte, and it's as simple and fast to make as any oatmeal porridge.

Chai spice oatmeal

1 cup rolled oats
1 cup spring water
1 cup yogurt
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/4 tsp. ground coriander
A pinch of saffron (optional)
2 tsp. honey
1/4 tsp. vanilla

Soak the oats overnight at room temperature with half the water and yogurt.

Pour the other half of the water and yogurt in a small saucepan, and whisk in the salt and spices. Put on stove over medium heat and bring almost to a boil. Immediately turn down the heat to low and let the pan simmer for a few minutes.

Add the vanilla and honey and stir until the honey is dissolved. Pour in the oat and yogurt mixture that had been soaking overnight. Cover the pan and leave it over low heat, stirring occasionally, for a few minutes until the oats have thickened to your liking.

Serve hot by itself, or with raisins, apples or pistachios.

Hay, Hay, it's Donna Day: Passion fruit mousse in tiny chocolate cups

When Helene announced the theme for this HHDD I was petrified – despite playing around in the kitchen for as long as I can remember, I haven’t made many mousse recipes so far. Panic.I wanted to make 100 mousse recipes and 10 seconds later I wanted to make none. And then I remembered little chocolate cups filled with ganache I had seen in some weddings and also in some websites. I thought: I’m

Tasty Dog Biscuits

Culinary Concoctions by Peabody presents some dog biscuit recipes that will make your mouth water. I don't have a dog, which is all the more reason to make these tasty looking treats, because I won't have to share.

Baked zucchini and bacon risotto

Haalo is hosting this edition of Weekend Herb Blogging and being a huge fan of her blog I had to participate.



I adapted a recipe, using zucchini instead of pumpkin - it was delicious!

It was my first baked risotto and I must confess that while placing the ingredients together in the bowl I still wasn’t convinced it was going to work. I was so wrong: by the time I finished preparing Joao’s

Indian-Style Fried Egg and Potato Cake

This Indian-style fried egg and potato cake, or aloo omlate, is a simply wonderful brunch idea for a Sunday when you've got a little extra time, although it's perfect and filling for any breakfast, lunch or dinner as well. I've adapted this recipe from my essential copy of Madhur Jaffrey's World Vegetarian. The delicious aroma will linger in your kitchen for hours and keep you hungry for more.

Indian-Style Fried Egg and Potato Cake

2 large potatoes
3 tablespoons olive oil
1 teaspoon brown mustard seeds
1 medium onion, finely chopped
2 green onions, finely sliced,
green and white parts separated
1 large garlic clove, crushed
2 fresh hot green chiles, finely chopped
1 teaspoon fresh ginger root, minced
4 tablespoons fresh cilantro or parsley,
finely chopped
4 large eggs
1/2 teaspoon cayenne
1/2 teaspoon sea salt
freshly ground black pepper

Cover the potatoes with water in a saucepan and boil until soft.

While the potatoes are boiling, heat 1 tablespoon of the olive oil in a small frying pan over medium-high heat. When the oil is very hot, drop in the brown mustard seeds. As soon as they pop, which is only a matter of a couple of seconds, toss in the onion, the white parts of the green onions, garlic, chiles, and ginger and stir fry until the onions are golden, about five minutes. Remove the pan from the heat and set aside.

When the potatoes are done, drain and peel while they're still hot. Mash well in a large mixing bowl.

In a separate bowl, lightly beat the eggs. Pour into the potatoes, along with the fried onion mixture, cayenne, salt and pepper, and most of the cilantro or parsley and the green parts of the green onions (set a teaspoon of each aside for garnish). Mix everything together.

Heat the other 2 tablespoons of olive oil over medium heat in a 7-inch frying pan, which can be the same one used to fry the onions. As soon as the oil is hot, pour in the egg and potato mixture. Turn the heat down to low and cook uncovered without stirring for 15 minutes. After 10 minutes, pre-heat the broiler.

When the eggs and potatoes have cooked for 15 minutes, put the frying pan under the broiler for a minute or two or until the top has just set. Cover the frying pan with a large plate, and flip the cake over on to the plate so that the fried bottom is now on the top. Slide back into the frying pan and cook on low heat for 5 more minutes.

Slide on to a serving dish and sprinkle the remaining green onions and cilantro or parsley. Serve hot.

This tasty dish feeds two hungry people, or up to four people altogether.

Staple Corner: How to Make Your Own Chana Masala Powder

Chana masala powders are used for a tart, tangy, spicy and fragrant finish to Indian chickpea curries known themselves as chana masala or chole masala. Whenever possible, I prefer to make my own spice blends at home. Quality pre-blended varieties are available at Indian grocers, but it's much more fun to concoct your own mixture to complement your culinary creations and the flavors and aromas of seeds and spices crushed and ground right in your own kitchen can't be beat. I made this chana masala powder in preparation for the chana masala I will be featuring this week.

Amchoor powder and the other ingredients used in this recipe are easily available at Indian and Asian grocers. If you want to make your own garam masala, some recipes can be found here.

Homemade Chana Masala Powder

Recipe by Lisa Turner Cuisine: Indian Published on April 14, 2007 A wonderful tart, tangy and aromatic homemade spice blend for chickpea curries Print this recipe Ingredients: 1 tablespoon coriander seeds 2 tablespoons cumin seeds 2/3 teaspoons black cardamom seeds 1/3 teaspoons yellow mustard seeds 1 2/3 teaspoons black peppercorns 2 - 3 dried red chillies 1/3 teaspoons whole cloves pinch of ground ginger pinch of mace pinch of nutmeg 1/3 teaspoon ground cinnamon 1/3 teaspoon amchoor powder Instructions: Dry roast the seeds, peppercorns, chillies and cloves in a large frying pan over low heat until they begin to brown. Transfer to an electric coffee grinder with the ground spices and grind to a fine powder. Makes approximately 1/3 cup. The recipe can be increased if you want to make a larger quantity.

African Bean and Peanut Soup

This is an easy-to-prepare and hearty soup that is delicious spiced mild or hot. The warming peanut flavour with the black eye peas make it reminiscent of West African cooking, and I like to serve it with other African-flavoured dishes like Northeast African Millet Patties:

African Bean and Peanut Soup

1/2 cup dry black eye peas
1/2 cup dry navy beans
5 cups water
1 1/2 tbsp. butter
1 small onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
1/2 tsp. dried red pepper flakes
1 medium green pepper, seeded and diced
1/3 cup peanut butter, smooth or crunchy
3/4 cup unsalted peanuts
1/2 tbsp. dried basil
3/4 tsp. ground coriander
2 unrounded tsp. sea salt

Rinse the black eye peas and navy beans in water with a little bit of yoghurt whey or lemon juice over night at room temperature.

Drain and rinse the peas and beans.

Melt butter in a large saucepan at medium heat. Add onions, carrots and celery and stir fry for five minutes or until onions are translucent and starting to brown on the edges.

Add the peas and beans, water and red pepper flakes. Turn up the heat to high and bring the mix to a boil, then immediately turn to low and cover. Cook, covered, until the peas and beans are tender, about 1 to 1 1/2 hours.

Add peanut butter, peanuts, green pepper, basil and coriander. Turn the heat up slightly and cook for 15 more minutes.

Add salt, and taste to correct seasonings. If you like your soup spicy, add more dried red pepper flakes and even a dash of cayenne. If you want more of a peanut flavour, add more peanut butter and peanuts. This should be a thick soup, but more water can be added if necessary if it's too thick for your taste.

Ginger Muffins

Spring in Ontario has been overtaken by Winter, which is a good excuse to turn on the oven to heat the place up and produce some home baked goodness. I was in the mood for something different today, so I made up a batch of ginger muffins. The delicious aroma of these miniature ginger cakes baking still lingers in my kitchen. These nicely spiced muffins contain very little sugar, and make for a satisfying morning or afternoon snack, or a fulfilling addition to lunch.

Ginger Muffins

1/4 cup of butter, at room temperature
1/4 cup of sugar
1 egg
1/2 cup of molasses
1/4 cup of hot water

1 3/4 cups of unbleached white flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves

1/4 cup of hot water

Grease 12 muffin cups with butter or oil. Preheat the oven to 400 degrees.

Combine the butter, sugar, egg, molasses and first amount of hot water in a large mixing bowl. Beat well.

Add the flour, baking soda, salt, cinnamon, ginger and cloves to the bowl. Stir to combine.

Gradually stir the second amount of hot water into the batter. Fill the muffin cups with the batter and bake in the oven for about 20 minutes, or until a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for about 5 minutes, and then transfer to a wire rack to cool.

Northeast African Millet Patties

Millet is one of the oldest grains known to be cultivated by humans, and is one of the staple foods in many parts of the world like India, northern China, Korea, Japan, Russia and eastern Europe, and of course Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, as well as non-glutenous and non-acid-forming to make it one of the most easily digestible and least allergenic of grains. It is nearly 15% protein, contains high amounts of fibre, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also particularly high in the minerals iron, magnesium, phosphorous, and potassium. The only drawback is that its hull is rich in phytic acid, but a good soaking overnight in water at room temperature allows enzymes to break down the phytic acid.

These easy to prepare millet patties are a great way to enjoy the mildly sweet and nutty flavour of millet.

Northeast African Millet Patties

1 cup millet, uncooked
2 cups water
3/4 cup tahini (or any other nut butter)
1 small onion, finely diced
1 1/2 tsp. celery seed
2 tbsp. tamari or fermented soy sauce (or to taste)
1 tbsp. sesame oil

Rinse the millet and soak in the water at room temperature over night.

Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for about 20 minutes or until the water is absorbed. Remove from heat, fluff, and let sit uncovered for a few minutes to cool down.

Add all the other ingredients and mix well. Form into patties, and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with a condiment or chutney, like Simple Tomato Chutney for example.

Alternatively, the millet may be served when warm without frying. It's delicious this way as well.

I like everything spicy, so I decided to serve the millet patties with some of my Mushroom Curry. India meets Africa. Yum!

Donna Hay’s Hummus

I know this is a very basic recipe, but I thought it would be a simple yet delicious way to take part in April’s Monthly Mingle, hosted by Meeta.



It was my first time making hummus and the result was great - recipe from Donna Hay.

Donna Hay’s Hummus
from Modern Classics Book 1

400g drained canned chickpeas
3 tablespoons tahini
3 tablespoons lemon juice – I used lime juice
60ml (¼ cup)

Mushroom Curry

I enjoy cooking with mushrooms. The possibilities are endless and generally they are very easy to prepare. This spicy mushroom curry side dish goes well with any Indian meal. I recommend serving them with Spicy Chickpea Koftas and a Simple Lemon Rice.

Mushroom Curry

14 oz. of sliced mushrooms
2 - 3 tablespoons of ghee, or a mixture of butter and oil
1 small onion, finely chopped
3-4 cloves of finely minced or crushed garlic
2 teaspoons of ground cumin
2 teaspoons of coriander
1 - 2 teaspoons of chili powder
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1 teaspoon of turmeric
1/2 teaspoon of salt
2 - 3 fresh chillies, finely chopped
2 tablespoons of tomato paste or a small tomato, seeded and finely chopped
3 tablespoons of chopped fresh parsley or cilantro

In a large frying pan, saute the onion in the oil. Add the garlic and fry for another minute or so.

Add the spices, a few teaspoons of water and stir-fry for a few minutes over medium heat.

Next, add the mushrooms to the pan, along with the tomato paste or tomato, chopped chillies and salt. Add a few tablespoons of water and stir. Lower the heat, and cover and cook for about 10 minutes.

Remove from the heat and stir in the fresh herb.

Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. This is my version of the traditional recipe.

Rich Nanaimo Bars

Bottom Layer 1/2 cup of butter 1/4 cup of sugar 5 tablespoons of cocoa 1 egg, beaten 1 3/4 cups of graham cracker crumbs 3/4 cups of fine coconut
Second Layer 1/2 cup of butter 3 tablespoons of milk or yogurt 2 tablespoons of vanilla custard powder 2 cups of icing (confectioners) sugar
Third Layer 1/2 cup of dark chocolate (bittersweet, containing 71% cocoa) 1/2 cup of milk chocolate 3 tablespoons of butter

To make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.

To make the second layer: Cream the butter, milk or yogurt, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.

Chill in the fridge while you make the third layer.

To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.

Hearts of palm quiche

As some of you know, I love cooking with hearts of palm. So, for my first participation on Weekend Herb Blogging – this time hosted by Anh - I decided to make a hearts of palm quiche.I got the recipe from a Brazilian cookbook but the crust called for Crisco. I don’t like cooking with it. Call me silly, but I don’t even buy it.Instead, I made a delicious crust out of a Gordon Ramsey’s recipe that

Oatmeal Apple Pancakes

Nothing warms up a cold morning like hot homemade pancakes with fresh butter and pure maple syrup… especially when I've just returned home with a jug of my parents' own homemade syrup! These oatmeal apple pancakes are my favourites; they're ridiculously easy to make, and they make a perfect start to a weekend morning. Enjoy!

Oatmeal Apple Pancakes

3/4 cups large rolled oat flakes
1/2 cups whole spelt or wheat flour
1 cup yoghurt
1/3 cups spring water
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 small apple, any variety, diced
2 eggs
2 tablespoons butter, melted
1 tablespoon honey

Soak the oats and flour in the yoghurt and water at room temperature overnight. In the morning when you're ready to make the pancakes, stir in the baking powder, cinnamon, nutmeg and apple.

In a separate bowl, mix the eggs, melted butter and honey. Pour over the oat and flour mixture and mix well.

Lightly butter a large cast-iron skillet or frying pan and warm up on medium-low heat. At the same time, preheat an oven to 175°.

Drop in a few tablespoonfulls of the batter for each pancake and fry for a couple of minutes before turning over and frying on the other side until the pancakes are golden brown on both sides. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.

Serve the pancakes warm and pour over them some pure maple syrup. Add a little butter if you like, and any fresh fruit toppings that tickle your fancy.

Makes about 10-12 five-inch pancakes.

Simple Lemon Rice

I served this delicately flavored rice dish with Mung Beans and Paneer Cheese.

Lemon Rice

1 cup of basmati rice
1 3/4 - 2 cups of water
1/2 teaspoon of sea salt
1 tablespoon of ghee, or a mixture of butter and oil
1 teaspoon of whole brown mustard seeds
10 fresh curry leaves (or a generous handful of dried curry leaves and a dash of basil)
freshly squeezed juice from one medium sized lemon
1 teaspoon of finely grated lemon rind

Thoroughly rinse the rice and soak in the water for at least a couple of hours.

Bring the rice, soaking liquid, half of the lemon juice and salt to a boil in a medium pot. Immediately reduce the heat to very low, cover with a tight fitting lid and cook for 15 - 20 minutes, or until the liquid is absorbed. Remove from heat and set aside.

Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the mustard seeds. As soon as the seeds begin to pop, add the curry leaves, quickly stir and add the contents to the rice. Add the rest of the lemon juice and the rind to the rice. Gently mix the rice with a fork to combine the ingredients and serve.

Spicy Chickpea Koftas

There are thousands of varieties of koftas, some made from vegetables, cooked dals and always herbs and spices. Usually the shaped koftas are fried in oil, though they can also be baked in the oven, as I did with these chickpea koftas. This spicy variation resembles the middle eastern chickpea falafel and goes well with a tomato based chutney, salad or vegetable side dish and a fragrant rice dish. You can also include an Indian bread to fill out the meal.

Chickpea Kofta

2 cups of cooked chickpeas (about 3/4 cups of dried beans)
1 medium baking potato, cooked, peeled and mashed
1 - 2 tablespoons of ground coriander
1/2 teaspoon of asafetida powder
1 teaspoon of paprika
1 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon of turmeric
1 - 2 teaspoons of sea salt
3 tablespoons of olive or sesame oil
olive or sesame oil
1/4 cup of sesame seeds, or ground pumpkin or sunflower seeds
2 tablespoons of plain yogurt (goat's milk yogurt is superb)
1/2 cup of chopped parsley or coriander

If you are using dried beans, soak the beans in water overnight. Bring the beans and their soaking liquid to a boil, reduce the heat to low and simmer and cook until the peas are soft (about 1 - 2 hours). Once they are cooked, drain the beans well, discarding the cooking liquid.

Using a blender or food processor, process the beans until the mixture resembles coarse crumbs. If using a blender, process the chickpeas in small batches as the blender will jam up if too many are added at once. Transfer two thirds of the ground chickpeas to a large bowl and add the mashed potato.

Include the rest of the ingredients to the blender or food processor along with the remaining third of the chickpeas. Blend until the mixture turns into a smooth paste. Add this paste to the chickpeas and potato in the mixing bowl. Mix well.

Rub your hands with some oil and shape the mixture into small patties. Add some chickpea or wheat flour, or some cornmeal if the mixture is too loose to form into balls.

The koftas can be fried or baked. If you are baking the koftas, transfer the shaped koftas to a well-greased baking sheet. Bake in a preheated oven at 350 degrees for about 10 - 15 minutes. Remove the koftas from the oven, brush the tops of each kofta with a bit of sesame oil, flip and return to the oven. Bake for another 10 - 15 minutes.

If you are frying the koftas, heat 2 inches of oil in a large frying pan or wok. When the oil is hot, fry a few koftas at a time, until they turn a reddish-brown colour on both sides - about 5 -7 minutes. Transfer the koftas with a slotted spoon to some paper towel to drain. As the koftas are best served warm, keep them in a 250 degree oven until ready to serve.

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.

Quick and Easy Tomato Chutney

Chutneys or relishes are widely used in Indian cuisine. There are thousands of different varieties, both cooked and uncooked. They are typically used as a condiment and so versatile, they go well with any meal. I made the following cooked tomato chutney to serve with my Spicy Chickpea Koftas. Homemade chutneys will keep for a few days if stored in a covered container in the fridge.

Simple Tomato Chutney

2 tablespoons of ghee, or a mixture of butter and oil
3 - 4 whole dried red chillies
2 teaspoons of cumin seeds
1 inch piece of cinnamon stick
1 2/3 cups of chopped ripe tomatoes (approximately 2 medium-sized tomatoes)
dash of ground ground coriander and cayenne pepper
2 tablespoons of rapadura sugar or sweetner of your choice
1/2 teaspoon of sea salt

Heat the oil in a large frying pan over moderate heat. When hot, add the chillies, cumin seeds and cinnamon stick. Fry until the cumin seeds turn brown - approximately 5 minutes. Add the tomatoes, sugar and salt and the cayenne and coriander. Cook and stir until the chutney is fairly dry, about 10 - 15 minutes. Can be served warm, at room temperature or chilled.