No Croutons Required - Vegetable Soups

The winner for December's festive photo challenge is Wendy of A Wee Bit of Cooking who submitted this gorgeous image of frost laden berries. Congratulations Wendy!

I will be hosting this month's edition of No Croutons Required. Even the most moderate among us tend to overindulge at Christmas time. Sweets are abundant, as are decadent savory delights. Accordingly, January is a time of cleansing, so this month we are asking for nourishing veggie soups. Any vegetarian soup creation is welcome, but the focus should be on vegetable concoctions. For a recap of the submission guidelines, please go here.

Wild Rice and Portobello Mushroom Soup

Harsh winters call for some serious comfort food. As the wind rages outside, I take shelter inside with a warming bowl of thick and earthy mushroom soup and a big glass of red wine. Dried porcinis and plump portobellos are here combined with some wild rice to add some extra chewiness and substance. A mushroom lovers delight, serve with Whole Wheat Olive Oil Biscuits for a most satisfying cold weather meal.

Wild Rice and Portobello Mushroom Soup

3/4 cups of wild rice
1 bay leaf
2 1/2 cups of vegetable stock
2 tablespoons of butter
397 grams of portobello mushrooms, chopped
20 grams of dried porcini mushrooms
1 tablespoon of olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, chopped (or 1 1/2 teaspoons of dried rosemary)
1 large potato, diced
1 teaspoon of sea salt
freshly cracked black pepper
generous cup of heavy cream
2 tablespoons of red wine

Rinse the wild rice and place in a medium saucepan with a cup of the stock and the bay leaf. Bring to a boil, reduce the heat to low, cover and simmer until the water is absorbed - roughly 30 - 40 minutes.

Soak the dried mushrooms in hot water for 30 minutes. Drain, reserving the soaking liquid, and chop the soaked mushrooms.

Heat 1 tablespoon of the butter in a large pot over medium heat. Saute the portobello mushrooms until they begin to release their liquid - roughly 10 minutes. Transfer to a bowl and set aside.

Heat the remaining tablespoon of butter in the same pot. Saute the onion for 10 minutes or until translucent. Add the garlic, rosemary and potato and stir and fry for another few minutes.

Add the remaining stock, reserved mushroom soaking liquid and simmer until the potatoes are tender. Puree the soup with a hand blender or in a blender or food processor. Add the cream, salt, black pepper and red wine. Stir to combine over low heat.

Add the mushrooms and wild rice and cook gently for another few minutes. More stock can be added if you want a thinner broth. Serve hot and garnish with rosemary sprigs if desired.

Yields roughly 4 large servings.

Other mushroom soup recipes you are sure to enjoy:

Hungarian Mushroom Soup
Wild Mushroom Soup
Coconut Soup with Mushrooms

Black-Eyed Peas with Fresh Dill

I was browsing a few of my favorite blogs a short while back and came across this delightful black-eyed bean stir fry at Red Chillies. I happen to have a friend who adores black-eyed peas, and always alert to easy but flavourful bean dishes to serve for dinner when I am pressed for time, I immediately resolved to make it, with a few minor modifications. Serve with a grain or Indian flatbread for a tasty and satisfying mid-week meal.

Black-Eyed Peas with Fresh Dill

1 cup of dried black-eyed peas
1 tablespoon of oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
a small handful of dried curry leaves
1/2 teaspoon of ground coriander
dash of cayenne
1 medium onion, finely chopped
2 cloves of garlic, mince
3-4 green chilies or jalapeno peppers, finely chopped
1 medium tomato, finely chopped
1 1/2 cups of fresh dill, chopped
1 teaspoon of sea salt
juice from one lemon

Soak the beans overnight in enough water to cover. Drain, transfer to a medium-large pot, cover with water, bring to a boil, reduce the heat to low and simmer until the beans are soft - roughly 45 minutes. Drain and set aside.

Heat the oil in a large wok or frying pan over medium heat. When hot, add the cumin seeds and mustard seeds. Stir and fry until the mustard seeds begin to pop. Add the curry leaves, ground coriander and cayenne to the pan. Stir and then toss in the onion, garlic, and green chilies. Saute until the onion is soft.

Now add the tomato and cook for another 5 minutes or so. Add the cooked black-eyed peas to the pan, along with the dill, salt and lemon juice. Cook for another few minutes to blend the flavours.

Serve with rice or a grain of your choice for a balanced meal.

Yields 4 servings.

Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil

As I've noticed with many other foodies in the northern hemisphere, I've been re-discovering the extraordinary taste and versatility of winter squashes lately, along with their abundant nutritional benefits. While each of the typical varieties enjoyed in southwestern Ontario — butternut, acorn and pumpkin — have their own delights, I've yet to find anything to compare for flavour or ease of use than the long and slender pale yellow gourd striped with green known as the sweet potato or delicata squash. Easy to peel and seed, and with very little loose or stringy flesh to scoop out, the tender inside has a sweet potato bouquet that immediately welcomes the senses and an equally inviting mild and delicate sweet potato flavour.

This lovely recipe, adapted from Eggs on Sunday's always attractive and informative food site, will convince your guests that they're dining in gourmet style with surprisingly little effort on your own part.

Eggs on Sunday's roasted delicata squash stuffed with white beans and wilted spinach with basil

Squash:

2 delicata squashes, halved and seeded
sea salt and fresh ground black pepper
olive oil for drizzling

Stuffing:

2/3 cup dried cannellini or other white beans
1 tablespoon olive oil
1 dried hot red chili
1 shallot, minced
1 clove garlic, minced
generous pinch dried thyme
1 small bunch fresh spinach or other greens, washed and dried
small handful fresh basil leaves, torn
sea salt and fresh ground black pepper
2 thick slices fresh bread, broken into chunks
1/4 cup grated Parmesan cheese

Rinse the dried beans under running water and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. After soaking, drain the beans and add to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside.

Preheat oven to 350°. Place the squash halves cut side up on a baking sheet. Drizzle the squash with olive oil, and season with salt and fresh ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make the stuffing by heating a large frying pan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dried chili, shallot and garlic, and sauté for half a minute until fragrant. Add the thyme and stir for a few seconds before adding the spinach or greens. Sauté for 2 to 3 minutes to let the greens wilt. Toss in the torn basil leaves and stir to mix. Now add the beans and continue cooking the mixture for another couple of minutes until the beans are heated through. Discard the chili, and season with salt and fresh ground black pepper. Set aside to cool slightly.

Preheat oven to 425°. Process the bread in a food processor for a few pulses until a coarse breadcrumb mixture has been formed. Transfer to a small bowl and mix with the Parmesan cheese. When the bean and green mixture has cooled slightly, stir in half of the breadcrumb mixture. Divide the stuffing between the cooked squash halves, mounding it in each.

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves and drizzle some more olive oil over top. Bake the squash halves until the topping is golden, about 15 minutes. Remove from heat and let cool slightly before serving.

Serves 4.

Another idea for delicata squash you might enjoy:

Sweet potato squash soup with pinto beans and chard

Cinnamon scented challah

I was watching music videos on TV other day when I saw the ugliest creature ever. Really – at the moment he took off his shirt and opened his mouth I felt like running, running like there was no tomorrow.
A quick visit to a certain profile on imdb was essential to avoid being scarred for life. :D

Making something pretty also helps. I decide for this challah, inspired by the gorgeous one Jaden

Orange snickerdoodles

I have been called a Cookie Monster by some of my blogging friends, but I believe I am not the only one – the lovely and dear Susan seems to love cookies as much as I do, because she’s hosting the second season of Eat Christmas Cookies!I took part in the first edition of the event last year and so did many of talented people. There were several delicious entries and I am sure this year will be

Spicy Potato Pancakes

The Christmas season is once again upon us. I don't fuss too much this time of year, but right now I have lots to occupy me, meaning I'm focusing on comforting meal solutions. A crispy staple is welcomed year round, and so I offer up my version of a pancake that is enjoyed around the world. I served these at dinner time to go along with some leftover green pea soup, but they are perfect for breakfast or for lunch.

Spicy Potato Pancakes

2 pounds of potatoes (roughly 4 large potatoes)
1 small onion, finely chopped or grated
1 jalapeno pepper, finely chopped
1/4 - 1/2 teaspoon of cayenne
2 eggs, beaten
1/3 cup of cornmeal
sea salt and freshly cracked black pepper to taste
oil for frying

Peel the potatoes and cover with cold water for about 20 minutes. Drain and grate the potatoes with a grater or in the food processor. Mix the grated potato with the onion, jalapeno, cayenne, eggs, cornmeal and salt and pepper.

Heat a shallow pool of oil in a large non-stick frying pan over medium heat. When hot, drop heaping tablespoons of the batter into the pan. Flatten each pancake firmly with a spatula. Fry until golden brown - about five minutes - flip and cook the other side for another 5 minutes. Transfer to paper towels to drain. Serve hot and top with sour cream if desired.

Yields roughly 12 pancakes.

Other potato recipes you might enjoy:
Scalloped Potatoes with Wild Mushroom Soup
Aloo Gobi
Bengali-Style Crunchy Potatoes

Brown Lentils and Moong Dal in a Cashew-Almond Sauce

If you are looking for curry in a hurry, then you simply must pick up a copy of 660 Curries by Raghavan Iyer. The elegance and sophistication of the offerings is an inspiration to the imagination and a treat to the palate. The book is not strictly vegetarian, including as it does recipes for meat and seafood curries, but the number of vegetarian and vegan offerings is astounding. In addition to recipes for legume, vegetable and paneer curries, the cook will find plenty of traditional, yet unique ideas for rice and flatbreads in this fat cookbook. I'm finding this book is a good one to turn to when I don't feel like spending too much time figuring out the menu, especially considering many of the recipes include staples that I am likely to have on hand. The paragraph that proceeds each entry is instructive, pleasant to mull over and the numerous tips scattered throughout much appreciated. Definitely a must for any cookbook collection.

My latest excursion between the covers inspired me to make this lentil korma. The original recipe suggested a combination of brown and green lentils, but I substituted some split mung for the green lentils, and made a few other minor modifications besides. Do double the recipe if you have more tummies surrounding you requiring good nourishment.

I'm sharing this spicy little number with Tasty Palettes, who is hosting the sixth helping of My Legume Love Affair, started by Susan of The Well Seasoned Cook.

Brown Lentils and Moong Dal in a Cashew-Almond Sauce


1/2 cup of whole brown lentils
1/2 cup of moong dal (split mung beans)
1 inch piece of ginger, finely chopped
1 clove of garlic, finely chopped
1/2 teaspoon of turmeric
dash of cayenne
6 green cardamon pods, crushed
2 cinnamon sticks
1/4 cup of yogurt
1/4 cup of almonds
1/4 cup of cashews
3 hot green or red chilies
2 tablespoons of ghee or a mixture of butter and oil
1 medium onion, finely chopped
1 1/2 teaspoons of sea salt
1/2 cup of fresh parsley or cilantro, chopped

Rinse the lentils and moong dal in a strainer under cold water. Transfer to a large pot and cover with 3 3/4 cups of water. Bring to a boil, add the ginger, garlic, turmeric, cayenne, cardamon pods and cinnamon sticks. Reduce the heat to low, cover and simmer for 30 - 40 minutes, or until the dals are tender.

To make the nut sauce, puree the yogurt, almonds, cashews and chilies in a food processor or blender.

Heat the ghee in a skillet over medium heat. When hot, add the onion and stir and fry until it is browned - about 10 - 15 minutes. To deglaze, add 1/3 cup of water and scrape the browned bits from the bottom of the pan.

Add the nut sauce and fried onions into the cooked lentils, along with the salt. Stir to combine and cook for another 5 minutes or so to blend the flavours.

Stir in the parsley or cilantro and serve hot.

Serves 4.

If this sounds tasty, they you will also be sure to enjoy:
Rice and Green Lentils in Coconut Milk
Marawadi Mixed Dal
Dal Makhani

Goat Cheese Parmesan Biscuits with Dill

What better way to warm up a cold kitchen then to whip up a batch of biscuits? I've no shortage of quick bread recipes on hand, but I was in the mood for something new. I had an opened package of goat cheese on hand, and though goat cheese never goes to waste in my kitchen, I decided a cheese biscuit was in order. Moist and flavorful, with a hint of herb, these are a perfect choice for an afternoon snack, but you might consider serving them with Almost Old-Fashioned Baked Beans and Brown Rice and Corn for a very satisfying winter meal.

Goat Cheese Parmesan Biscuits with Dill

2 cups of unbleached flour
3 teaspoons of baking powder
a pinch of sea salt
1 tablespoon of fresh dill (or a teaspoon of dried dill)
1/4 cup of grated Parmesan cheese
1/2 cup of crumbled goat cheese
1/4 cup of yogurt
1 cup of milk

Preheat the oven to 400 degrees. Grease or line 12 muffin tins.

In a large bowl, combine the flour, baking powder, salt, and dill. Mix in the Parmesan and then add the goat cheese. Use a pastry cutter or fork to reduce the goat cheese to small pieces.

Add the yogurt and milk and stir until just combined. Divide the batter equally among the prepared muffin cups.

Bake for 10 - 12 minutes or until the biscuits are golden brown.

Yields: 12

Related:

Feta, Olive and Sun-Dried Tomato Scones

Feta and Olive Scones

Olive Oil Parmesan Biscuits

Cheddar Dijon Biscuits

Nigella Lawson'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. One of the most ridiculously simple desserts you can possibly make, the entrance of a fresh pavlova at any holiday gathering will make a disproportionately cheerful and enchanting impression upon your guests. And if after one slice you're tempted to swear off sugar for the rest of your life, be comforted that you're probably lying in the first place and, in the second place, that leftover pavlova will keep refrigerated in an airtight container for almost two weeks.

Any fruit or even gummy candy topping will always look and taste delightful on a thick bed of whipped cream floating above a baked meringue, but Nigella Lawson's suggestion of juicy bright red pomegranate seeds seemed an especially seasonal choice for colour — and one in which I was so pleased that this Christmas pavlova is my entry to Holler's No Croutons Required "taste of Christmas" roundup this month. This recipe is transcribed for those of us who don't otherwise bake in British idioms or metric measures from Lawson's wonderful How to Be a Domestic Goddess collection.

Nigella Lawson's Christmas Pavlova

Recipe by Lisa Turner Transcribed from How to Be a Domestic Goddess Published on December 13, 2008 Sweet and fluffy like an enormous marshmallow meringue pillow of snow covered with bright red pomegranate arils, this is a Christmas classic. Print this recipe Ingredients: 8 large egg whites pinch of salt 500 g (17.5 oz) superfine sugar 1 tablespoon corn starch 2 teaspoons vinegar 1 teaspoon rosewater 2 pomegranates juice of 1/2 lemon 500 mL (2 cups) whipping or double cream Instructions: Preheat the oven to 350°. Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the paper with a kitchen pencil. Beat the egg whites and salt with an electric beater until thick soft peaks form. Beat in the sugar, a scattered spoonful or two at a time, until the meringue is stiff and shiny. Sprinkle over the cornstarch, vinegar and rosewater, and gently fold into the meringue. Pour and scrape the meringue into the middle of the circle — if it is well and thoroughly beaten it should flow no farther than the outer edges of the circle. Using a spatula, roughly flatten the top and smooth the sides. Place in the preheated oven and immediately turn down the temperature to 300°. Bake for 1 3/4 hours, during which time the meringue will puff up. Turn off the heat, open the door and leave to cool sitting in the oven — it should be left to cool in the oven until shortly before serving, or alternately it can be cooked ahead of time and stored in an airtight container for a week or so. When ready to serve, juice and strain half of one of the pomegranates — it's far easier to do this if you have an electric juicer provided you don't juice any of the skin, but pomegranates can also be reamed like lemons with a little bit of muscle. Put the strained juice in a small saucepan with the lemon juice and bring to a light boil. Let bubble for several minutes until the juice thickens slightly. Remove from heat and set aside. Meanwhile, remove the seeds from the remaining pomegranate half and whole. There are several methods for doing this, including scoring the pomegranate into quarters and immersing in a large bowl of cool water, then gently prying away the quarters and seeds. Another method, which while messier is much more satisfying and probably a little faster, is to hold a pomegranate half cut side down over a large bowl and bash it with a wooden spoon. The seeds will start to fall out slowly, but after repeated bashing the poor things are practically begging to get out. Whip the whipping or double cream until thick and airy but not stiff. Remove the meringue from the oven and gently invert onto a large flat-bottomed plate, peeling off the parchment paper. Pile on the whipping cream without regard for neatness — part of the charm of a pavlova is its carefree dissassembled appearance. Scatter pomegranate seeds generously over the whipping cream — you may have more than you need, but they are terrific snack by themselves. Finally, drizzle over the pomegranate juice and bring it to the table.

I am submitting this to the December Blog Hop featured at Recipe Lion featuring holiday dessert recipes.

Yoyo cookies with creamy passion fruit filling

A movie I simply adore was on TV yesterday – I believe it was the 7th time I watched it, no kidding, two of those being one right after the other, on the same day, when it was released.

Inspired by the two faces of that mirror, I bring you a buttery recipe with passion fruit, after the fresh one I posted Sunday. From a gorgeous passion fruit themed article on DH magazine #37.



Yoyo cookies

Green Pea Soup

My mom was a good cook and baker, but soup was rarely part of the menu when I was growing up. Occasionally, we would be served the canned variety for lunch, which probably explains why it took a few years of cooking for myself before I developed a passion for a comforting bowl of homemade soup. I enjoy soup year round, but when the cold temperatures have me in their grip, there's really nothing finer to ward off the winter chills.

This Indian-style creamy pea soup that includes frozen peas in addition to green split peas is quite possibly one of the best pea soups that I have ever eaten. Slightly spicy, earthy, thick and satisfying, I served it up to some friends with some cardamon rice cakes and plump Cheddar Dijon Biscuits. If my dining pals were still hungry after dinner, it wasn't food they were craving.

Green Pea Soup

1 1/2 cups of green split peas
2 tablespoons of olive oil
1 medium onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 hot red or green chilies, finely chopped
1 inch piece of ginger, finely chopped
1/2 teaspoon of turmeric
1 tablespoon of ground cumin
1 tablespoon of ground coriander
dash of cayenne
2 medium tomatoes, chopped
5 cups of vegetable stock or water
2 cups of frozen peas
sea salt and freshly cracked black pepper
1 tablespoon of fresh mint
yogurt or sour cream (optional)

Soak the split peas in enough water to cover for at least 2 hours. Drain the peas and set aside.

Heat the oil in a large pot over medium heat. When hot, add the onion, celery and carrot and saute for a few minutes, or until the onion is soft but not brown. Stir in the ground spices, ginger and chilies and stir and fry for a minute. Now add the split peas, tomato and vegetable stock to the pot. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/2 hours.

Add the frozen peas and mint and cook for another few minutes. Puree the soup with a hand blender or in batches in a food processor or blender. Serve with a dollop of yogurt or sour cream if desired.

Serves 6.

Brown Rice with Lime, Cilantro and Jalapeño

Lime, cilantro and fresh jalapeños offer a fresh and zippy contrast to the earthy nuttiness of brown rice in this simple Mexican-style side dish. This would go well with my classic Refried Beans, or Southwest Vegetarian Chili, or Black Bean and Corn Bake with Cheese Topping.

Brown Rice with Lime, Cilantro and Jalapeño

1 cup brown rice
2 cups water
2 jalapeño peppers, seeded and diced
2 tablespoons fresh cilantro, chopped
juice and zest from 1 large lime
1/2 teaspoon sea salt, or to taste

Rinse the brown rice under cold running water. Soak overnight in 2 cups of water in a small saucepan.

Bring the rice to a boil, then reduce the heat to low, cover, and simmer undisturbed until the water is absorbed, about 40 minutes. Remove from heat and stir in the rest of the ingredients. Cover again and let sit for 3 to 5 minutes.

Serve hot or warm. Serves 2 to 4.

A big hug, flavored with passion fruit

Blogging has several good aspects, and a very important one is meeting great people – and it doesn’t matter if they live around the corner or across the ocean.

The lovely Barbara is one of those people and she’s going through a hard time right now, battling cancer once again. :(

The equally lovely Bron and Ilva organized a virtual hug for Barbara and I’m glad to be a part of it. I hope she

Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

Tempted by the idea of quinoa, my favorite grain, which also happens to contain nearly complete proteins, and further attracted by the idea of combining its nutty flavour with the earthy taste of black-eyed peas, I whipped up a batch of these satisfying little croquettes that I based on a recipe I found in Vegan with a Vengeance. Because they are baked instead of fried, the effort involved is really rather minimal, but the dining experience most delightful.

This recipe can easily be doubled, which is what in fact I did. I served some cooked quinoa on the side and scooped my Best-Ever Mushroom Sauce over top. My mushroom sauce does contain yogurt, so this is not a strictly vegan combination, but I'm not a vegan and was only craving a partial cleanse of animal products, which explains why I resisted the urge to include eggs and cheese in the croquettes. Honestly, not needed, whether or not you serve them with a vegetarian or vegan friendly accompaniment.

Black-Eyed Pea and Quinoa Croquettes


For the Croquettes:

1 1/2 cup of cooked black-eyed peas
1 generous tablespoon of olive oil
1 generous tablespoon of tamari or soy sauce
1 cup of cooked quinoa
1 red or green chili, finely chopped
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of paprika

For the Coating:
1/4 cup of bread crumbs
1/4 cup of cornmeal
pinch of sea salt
freshly cracked black pepper
1/2 teaspoon of grated lemon zest

In a medium-large bowl, mash the black-eyed peas with a fork or potato masher. Mix in the olive oil, tamari and hot chili. Add the quinoa to the bowl, along with the spices and herbs and stir until well combined.

Combine the ingredients for the coating in a small bowl.

Line a baking sheet with parchment paper or lightly grease the sheet.

Shape the bean and quinoa mixture into small patties, roll in the crumb mixture and transfer to the baking sheet. Bake in a preheated 350 degree oven for 40 minutes. Turn them after 20 minutes have elapsed.

Serves 4.

Coconut madeleines

I guess I’m really getting old. Things I did not care for now bore me to death.

I remember when bands and singers came up with a new album – there would be one song to be played (to exhaustion, sometimes) at radio stations, and the musicians would perform this song in TV shows and such. After a while, they would do the same with another song, and that is how things would work.
Now I turn on

Creamy Roasted Tomato Soup with Pinto Beans and Roasted Garlic and Herbs

A hot bowl of creamy tomato soup always provides warmth and comfort on a cold winter day, so why not turn that bowl into a filling meal as well? Puréed beans lend a hearty and heartening creaminess to any soup, while adding plenty of fibre, protein and numerous essential minerals and vitamins.

This roasted tomato soup with pinto beans is flavoured with a sweet and smoky blend of roasted garlic and herbs, and while it's nothing to look at particularly, the delicious aroma will certainly draw the attention of anyone within sniffing distance. Best of all, the soup is easy enough to make that you won't flinch at having to prepare it after a long day of work.

This soup goes beautifully with grilled toast and cheese made with fresh French or Italian bread and an old sharp Cheddar.

Creamy roasted tomato soup with pinto beans and roasted garlic and herbs

1 1/4 cups dried pinto or other light-coloured beans
4-6 cloves garlic, to taste, peeled
1/2 tablespoon olive oil plus extra for drizzling
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
dash of paprika
1 pound ripe tomatoes, halved
1 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the following day, and cover with 4 cups of fresh cold water in a large saucepan or soup pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours or until the beans are very tender.

Preheat an oven to 400° and raise the rack to the second-highest level. Place the peeled garlic cloves on a baking sheet or shallow roasting pan and drizzle with a little olive oil. Roast for 10 minutes and remove from the oven.

Stir the herbs and paprika into 1/2 tablespoon of olive oil and pour into a small puddle on the baking sheet or roasting pan. Add the tomatoes to the pan, drizzle with a little more olive oil, and return to the oven to roast for 10-15 minutes longer, or until the garlic has turned a deep golden brown.

Pour the roasted garlic, tomatoes and herbs into the beans, scraping the surface with a spatula to obtain all the roasted herbs. Purée the soup with a hand blender and continue to simmer for 5 minutes to let the flavours mingle. Otherwise, process the soup in batches in a regular blender and return to the soup pot to warm.

Season with salt and plenty of fresh ground black pepper and serve hot in warmed bowls. Serves 4 to 6.

Banana almond cake

I can’t believe I finally made this cake! The recipe had been in my kitchen forever. I was about to rename it “Fight Club cake”- I have tried to watch that movie hundreds of times but never got around to do it. I’ve rented it over and over again, but for a number of reasons I always had to take it back before getting to the end. I’ve tried watching it on cable, too, with no success. And the funny

No Croutons Required - The Winner for November and December's Festive Challenge

Congratulations to Johanna of Green Gourmet Giraffe who won the November Pasta Soup and Salad challenge with this delightful Pumpkin and Tofu Laksa. Congratulations Johanna! This is the second time Johanna has emerged victorious. Her Wanton Dumplings in Ginger Broth was the winning submission to our very first challenge.

Holler has kindly offered to host December's challenge, even though it was supposed to be my turn. I've got a busy month ahead of me and dare not take on any extra projects. Holler is changing things up a bit for December. Instead of a taste sensation, the challenge this month is to post a holiday image. Your submission can be of food, your backyard, your Christmas tree or any photo that you find festive. The deadline is the 20th of this month and the winner will be announced at the end of December.

Black and Yellow Chickpeas in a Sweet and Spicy Sauce

An intense but balanced blend of smoky, hot and pungent flavours from fried spices, fresh and dried hot peppers, and mustard seeds popped in hot oil complements an earthy and buttery mixture of beans in this simple but beautiful and fragrant Indian-style chili. Black chickpeas (actually brown) and whole urad beans are easily obtained at any Indian grocer, as are black mustard seeds and asafoetida.

Adapted from Raghavan Iyer's 660 Curries, this book is quickly becoming a favourite tool for incredibly fast and easy midweek meal ideas.

Black and yellow chickpeas in a sweet and spicy sauce

1/4 cup dried black chickpeas
1/4 cup dried chickpeas
1/4 cup dried red kidney beans
1/4 cup dried whole urad beans
2 tablespoons ghee, or a mixture of butter and olive oil
1 teaspoon black mustard seeds
3 whole dried red chillies
2 teaspoons honey
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon asafoetida
1 large tomato, diced
4 fresh cayenne peppers, slit lengthwise
1 1/2 teaspoons sea salt, or to taste
chopped fresh parsley for garnish

Thoroughly rinse the dried beans together under running water, rubbing them between your palms. Soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the following day, and cover with several inches of fresh water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside, reserving 1 cup of the rich cooking broth.

Heat the ghee or butter and olive oil mixture over medium-high heat in a medium saucepan. When hot, toss in the mustard seeds and quickly cover with a lid. As soon as the seeds stop popping, about 20 to 30 seconds, remove the pan from the heat. Stir in the dried red chillies, honey, cumin seeds, ground cumin, ground coriander, turmeric and asafoetida, and cook for a minute or so in the hot oil. Now add the tomato and fresh cayenne peppers, and return the pan to the stove. Reduce the heat to medium and cook for 2 minutes. Stir in the beans and the reserved cooking liquid, and simmer for 15 minutes or until a thick sauce has formed.

Season with salt, sprinkle with parsley, and serve hot. Serves 4.

Caramelized Corsican Apple Tart

Over the years, I have collected a lot of recipes for apple treats. One such recipe is this apple tart that I remember every autumn as one of the most heavenly custard-like fruit desserts I have ever enjoyed. I only made it once, years and years ago, and though I had such fond memories of this fruity tart, I never did make it again, distracted each year by other apple creations to test out in the narrow amount of time I set aside for baking.

This year I was determined to see if my memory served me correctly, and the occasion of a dear friend's birthday provided the needed inspiration. To complete and accompany the entree of Split Pea Cilantro Dumplings in a Coconut Curry, I served up the famed Corsican apple tart.

The custard texture I was after didn't quite materialize. I used more apples than the original recipe called for, and I ended up with a fruity cake that was by no means a disappointment, but I resolved to make it again before sharing the recipe to match the texture and taste that has lingered in my memory all of these years.

Blessed am I to have friends and family surrounding me to pamper; yet another excuse to try the apple tart, with fewer apples this time and I beat the batter with an electric hand mixture instead of with a wooden spoon for an airier texture. And what a success it was! Just like I remembered it. Custard-like, coated in caramel and gooey with apples and their juice. Honestly, this is the sort of dessert that could be served in the finest of restaurants, and it really isn't difficult to make either.

Do be warned that your springform pan might leak a bit, so put a baking sheet under the pan if you don't have one of those trusty disposal foil liners to keep the bottom of your stove clean. I wrapped the sides of my pan with parchment paper the second time around, taking care to tuck the paper under the edges of the pan. Definitely a cleaner experience.

This is my contribution to Eating with the Seasons, a monthly event hosted by Maninas.

Corsican Caramelized Apple Tart

1 cup + 2 tablespoons of unbleached white flour
1 1/2 teaspoon of baking powder
1 3/4 cups + 2 tablespoons of sugar
1 1/2 teaspoons of vanilla
6 large eggs
2 1/2 pounds of golden delicious apples (approximately 4 large apples), peeled, cored and sliced

Generously butter a 9 inch springform pan.

In a large bowl, sift together the flour and baking powder. Add 1 cup of the sugar, plus 2 tablespoons, the vanilla and the eggs. Beat together with an electric hand mixer. Set aside.

In a small, heavy saucepan, dissolve the remaining 3/4 cup of sugar in 1/4 of water over medium heat. Cook, without stirring, until the mixture turns into a golden caramel (roughly 10 minutes). Pour the over the bottom of the prepared pan. Cover with the apples, and then pour the batter over the apples.

Bake in a preheated 375 degree oven for 40 - 45 minutes, or until a cake tester inserted into the center comes out clean.

Cool on a wire rack. While the tart is still warm, invert the pan onto a plate. Carefully release the pan. Serve at room temperature or slightly warm.

Serves 6 - 8.

Alfajores

I’m kind of tired of war movies – don’t get me wrong, there are wonderful ones out there, I just think that maybe I have seen too many in a short period of time. But tell me, how will I be able to resist such a beautiful poster?In the same way, you must be tired of seeing so many cookies around here. Bear with me, please – it’s just one more thing I cannot resist. :)The alfajores were a present

Pear and Fig Whole Wheat Pancakes

Fresh Ontario pears and sweet dried Calimyrna figs lend these crêpe-style whole-wheat pancakes an elegance that entirely belies the small effort that goes into making them. Adapted from a Readers Digest recipe for those of us who think more in cups and spoons than milliliters and grams, they'll add instant warmth to your kitchen and breakfast table.

Pear and Fig Whole Wheat Pancakes

Pancakes:

3/4 cup whole wheat flour
1 tablespoon sugar
1/8 teaspoon baking powder
1 1/4 cups whole fat milk
1 large egg
butter for greasing

Filling:

1 1/2 tablespoons unsalted butter
1 1/2 pounds Bartlett or other pears, cored and chopped
4 ounces dried Calimyrna figs, chopped
1/2 cup brown sugar
1/2 teaspoon cinnamon
pinch of ground cloves
zest from 1/2 orange

Sift the flour, sugar and baking powder into a mixing bowl. Make a small well, and pour in the milk with the egg. Stir until smooth, then let the batter rest for 30 minutes.

Preheat an oven to 200°. Lightly grease a small 7- or 8-inch non-stick frying pan and heat over medium heat. When hot, pour in a half cup of the batter and tilt the pan to cover the bottom. Cook for 30-45 seconds until the surface is mostly dry and the underside is a golden brown. Flip the pancake and cook the other side for another 30 seconds or until it is set.

Transfer the pancake to a sheet of parchment paper. Repeat the process until four pancakes have been cooked, separating each cooked pancake with another sheet of parchment paper. Wrap the finished stack of pancakes and parchment paper in foil and keep warm in the preheated oven.

Meanwhile, melt the butter for the filling in a medium saucepan over medium-low heat. Stir in the pears and figs, cover, and cook for about 15 minutes or until the pears are tender when pierced with a fork. Stir in the brown sugar, cinnamon, cloves and orange zest and simmer, stirring occasionally, for 5 minutes.

Remove the pancakes from the oven and lay out on separate plates. Spoon a quarter of the filling mixture into the center of each pancake and fold over in the middle. Serve hot, with warm maple syrup or fresh whipped cream on top.

Other breakfast pancake ideas you might like:

Baked whole wheat crêpes with apple blueberry sauce

Baked blueberry and peach pancakes

Baked strawberry pancakes

Spiced pumpkin waffles

Banana oatmeal pancakes

Cottage cheese blintzes and peach-plum compote

Chewy strawberry almond bars

You know that feeling? When something is so good we don’t want it to get ruined?I was watching “August Rush” on the weekend and, besides crying my eyes out, I kept thinking “Oh, please don’t let this adorable boy get lost. Don’t let him grow up and become an idiot, a crackhead, a wife beater, or anything like that”I’d cried and laughed with Freddie Highmore before, but this time I felt like

Pumpkin Scones

This recipe for pumpkin scones I'd bookmarked for over a year, and only just now got around to making them. I enjoyed these biscuits flavoured with pumpkin pie spices before dinner, for dinner accompanied by Hearty Italian Bean and Pasta Soup and for dessert, together with Roasted Pumpkin Seeds. Dense, but flaky, these are quite possibly the most satisfactory baked breaded delights I have produced to date.

Clearly, this is an appropriately tempting recipe to submit to Ruth's Bookmarked Recipes.

Pumpkin Scones

2 cups of unbleached white flour
1/3 cup of brown sugar
1/4 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/2 teaspoon of ground cinnamon
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 cup of cold, unsalted butter, cut into chunks
1/2 of buttermilk or yogurt
1/2 cup of cooked or roasted pumpkin
1 teaspoon of vanilla

In a large bowl, combine the flour, sugar, spices, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or two knives until the butter is reduced to little bits. In a small bowl, combine the pumpkin, buttermilk and vanilla. Add this to the flour mixture and stir until a dough forms.

Turn the dough out onto a lightly floured board and knead a few times. Shape the dough into little rounds (roughly 1 inch thick and 2 inches in diameter) and place on a baking sheet lined with parchment paper. Bake in a preheated 375 degree oven for 20 - 25 minutes or until golden brown.

Makes roughly 6 - 8 scones.

Curried Black-Eyed Peas

Here is another quick and easy bean curry that I was inspired to make after consulting my trusted copy of 660 curries. Elegant, but satisfying enough to placate the agitated masses.

Black-Eyed Peas with Mustard, Cumin and Curry Leaves


1 cup of dried black-eyed peas
2 tablespoons of ghee, or a mixture of butter and oil
1 heaped teaspoon of black mustard seeds
2 teaspoons of sea salt
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1/2 teaspoon of turmeric
1/2 teaspoon of ground asafetida
1 - 2 green chilies, finely chopped
1 large tomato, finely chopped
2 tablespoons of tomato paste
a generous handful of dried curry leaves
2 tablespoons of finely chopped cilantro or parsley

Soak the black-eyed peas in enough water to cover overnight. Drain, transfer to a large pot, cover with fresh water, bring to a boil, reduce the heat to low, and cover and simmer until the beans are soft - about 40 - 45 minutes. Drain and set aside.

Heat the oil in a large frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Immediately add the salt, cumin, coriander, turmeric, asafetida and hot peppers. Stir and add the tomatoes, tomato paste and curry leaves to the pan. Cook, uncovered, stirring occasionally, until the tomatoes are thickened. Stir in the black-eyed peas and cook for another 10 minutes or so. Stir in the parsley or cilantro and serve over hot basmati rice.

Serves 4 - 6.

Roasted Pumpkin Seeds

Admittedly, pumpkins are a bit of a nuisance to clean. The seeds must be separated from the goo, and paring the skin from the flesh is a task I would hand over to my sous chef if I had one. But it is not a thankless task. Oh, not at all. There is no finer treat perhaps than homemade roasted pumpkin seeds. This recipe is a variation on my standard recipe for roasted pumpkin seeds. I soaked the seeds with some tamari and sea salt and sprinkled them with some cayenne before roasting. Warning: these are addictive.

Double, triple or even quadruple the recipe if you have more seeds on hand.

Roasted Pumpkin Seeds

1 1/3 cups of water
2 tablespoons of tamari sauce
1 tablespoon of sea salt
1 2/3 cups of pumpkin seeds
1/2 teaspoon of cayenne

Bring the water to a boil and pour the water over the seeds. Stir in the sea salt and tamari. Cover the seeds and leave to stand for 12 - 24 hours.

Drain the water from the seeds, spread them evenly on a ungreased baking sheet, sprinkle with cayenne and bake in a 350 degree oven for 25 - 35 minutes or until the seeds are dry and puffy. Stir the seeds frequently - approximately every 10 minutes or so.

When the seeds are done, leave them to cool on the baking sheet, and stir occasionally. Store in an air-tight container.

Pasta with eggplant and pine nuts

Thank you all for your comments and emails – the nerd girl that never fit in is feeling pretty popular right now. :)I’m looking forward to my next blogging year!After all that icing – so much it could block one’s arteries just by looking at it – I thought you deserved something fresh and a lot lighter. Pasta + veggies seemed perfect.Despite the tiny list of ingredients, this is one of the most

Chickpea Pumpkin Burgers

Two little pumpkins, too many recipes was I tempted by. For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I saw Helen's Pumpkin and Chickpea Burgers. While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues.

I don't recall pairing chickpeas with pumpkin before, but after tasting this vegetarian burger, I now know what I was missing. Modified somewhat from Helen's original recipe, I served these with a slice of rye bread coated with caraway seeds, and my Classic Tomato Chutney, which I also changed by adding soaked sun-dried tomatoes.

This is also my submission to Weekend Herb Blogging, hosted this week by Siri.

Chickpea Pumpkin Burgers

3/4 cup of dried chickpeas (2 cups cooked)
1 1/3 cups of roasted or cooked pumpkin
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
dash of cayenne
1 small onion, chopped
1 clove of garlic, minced
1 jalapeno pepper, chopped
1 egg
1/2 cup of chickpea flour
1/2 - 2/3 cup of bread crumbs
generous handful of fresh basil and parsley, chopped
sea salt and black pepper to taste

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a pot, cover with fresh water, bring to a boil, reduce the heat to low and cover and cook until the chickpeas are soft - roughly 1 hour. Drain and set aside.

To roast the pumpkin, preheat the oven to 425 degrees. Place chucks of the pumpkin flesh on a baking sheet and brush generously with olive oil and sprinkle with sea salt and black pepper. Cook until the pumpkin can be easily pierced with a fork (roughly 20 - 30 minutes). Transfer to a bowl and mash.

Put the pumpkin in a food processor, along with the chickpeas, spices, onion, garlic, jalapeno pepper, egg and herbs and process until smooth. Transfer to a bowl. Stir in the chickpea flour and enough bread crumbs until the mixture is moist but thick and dry enough to shape into patties. Stir in the salt and pepper.

In a large non-stick pan, heat a shallow pool of olive oil over medium heat. Fry the patties until golden on each side (roughly 3 - 5 minutes per side). Drain on paper towels and serve warm.

Serves 4-6.

Hearty Italian Bean and Pasta Soup

As I was considering what to make for November's No Croutons Required, I remembered this hearty bean, veggie and pasta soup that I used to make at least once every winter. Served with crusty bread, this soup is always a filling and warming meal on a cold snowy day. This time I served the soup with Pumpkin Scones.

There are still a few days left to submit a hearty pasta soup or salad. The submission deadline is the 20th and the guidelines can be found here.

I am sending this along to the January 2012 Blog Hop at FaveDiets. The theme is to submit your favorite Winter Soup.

Hearty Italian Bean and Pasta Soup

2 tablespoons of olive oil
1 large onion, chopped
1 stalk of celery, thinly sliced
2 cloves of garlic, minced
4 cups of vegetable stock
1 carrot, thinly sliced
2 - 3 hot green chilies
1 28 ounce can of tomatoes
2 cups of cooked navy beans (3/4 cup dried)
1 cup of spinach, coarsely chopped
1 small zucchini, chopped
1/4 cup of fresh basil, chopped
1/4 cup of parsley, chopped
1 teaspoon of dried oregano
1 1/2 cups of uncooked pasta (I used rigatoni)
1/4 - 1/2 cup of grated Parmesan cheese
sea salt and freshly cracked black pepper to taste

In a large pot, heat the olive oil over medium heat. When hot, add the onion, celery and garlic and saute until the onion is soft and translucent.

Now add the vegetable stock, carrot, green chilies, and tomatoes. Simmer for 30 minutes.

Add the cooked beans, spinach, zucchini, basil, parsley and oregano and continue to cook for another 10 minutes.

Cook the pasta, drain and add to the soup pot. Cook for another few minutes. Season with salt and pepper. Sprinkle each bowl with Parmesan cheese.

Serves 8.

Two years of blogging and a polka dot cake to celebrate it

Lots of recipes and photos. Tons of comments and emails that have put hundreds of smiles on my face. So many wonderful people I have lost track of.
These are the results of 2 years of blogging – one of the most positive things I have ever done.

I read “The Hairy Ape” almost ten years ago and that book kept me thinking about several things. One of them was the feeling of “belonging”. That is

Brownies with Dried Fruit

Most of the treats that appear on Lisa's Kitchen are savory, but bleak days call for dark and decadent solutions. Rather like chocolate cake, these brownies are based on a Nigella Lawson recipe. I wanted a moist, gooey brownie, without the crunch, so I added some dried fruit instead of nuts. The flavour of the fruit pleasantly underlies the rich chocolate taste, and adds a bit of chewiness besides.

Sugar High Fridays is hosted by Susan of The Well Seasoned Cook this month. The theme is sweets that dazzle and glitter. Not many can resist the lure of moist dark chocolate. Yes, even this savory girl nibbled on a warm piece.

Brownies with Dried Fruit

1 1/2 cups of unsalted butter
375 grams of dark chocolate
6 eggs
1 tablespoon of vanilla
2 1/2 cups of sugar
1 1/2 cups of unbleached white flour
1 teaspoon of sea salt
2 cups of chopped dried fruit (I used dates, figs and a few prunes)

Grease or line a 12 X 9 inch baking pan with parchment paper.

Melt the butter and chocolate together in a large, heavy bottomed pot.

In a large bowl, beat together the eggs, sugar and vanilla. In a medium bowl, combine the flour, chopped fruit and salt.

Pour the melted chocolate and butter into the egg and sugar mixture. Beat to combine and then add the flour and fruit and beat again. Pour the batter into the prepared pan.

Bake in a preheated 375 degree oven for roughly 40 minutes, or until the top dries and begins to crack slightly and the interior is dark and gooey.

Other brownie recipes you will be sure to enjoy:

Cocoa Brownies with Peanut Butter Chocolate Icing

Peanut Butter Brownies

Quick and Easy Fudgy Brownies