Paneer Tikka Masala

This was my first time making the classic Indian appetizer paneer tikka masala, and it certainly won't be my last! Delicious chunks of paneer cheese are marinated in a spicy yogurt mixture and then fried, roasted or broiled. I made these in preparation for Paneer Tikka Pizza on Naan Bread, but the serving possibilities are endless. Serve with a tomato based gravy, on a bed of rice, with some stir-fried vegetables, or eat as is for a tasty snack. This would also be a good vegetarian barbeque choice.

Paneer Tikka Masala

Recipe by Lisa Turner Cuisine: Indian Published on January 31, 2008 Delicious chunks of paneer cheese marinated in spicy and tangy yogurt and then broiled to a beautiful golden brown — a classic Indian appetizer Print this recipe Ingredients: 14 oz (400 grams) paneer cheese 1 clove garlic, peeled 1/2-inch piece fresh ginger, chopped 1/2 teaspoon chili powder 1/2 teaspoon turmeric 1/2 teaspoon ground cumin dash of cayenne 1 teaspoon dried fenugreek (methi) leaves, crumbled 1/2 teaspoon garam masala 1/4 teaspoon sea salt 1/2 cup plain yogurt juice from 1 lemon Instructions: Cut the paneer cheese into 1-inch cubes. Crush the ginger and garlic together to make a paste. Combine with the rest of the ingredients. Coat each piece of paneer with the yogurt spice marinade. Cover the paneer cheese and refrigerate for a least 4 hours, preferably overnight. Coat a baking sheet with oil. Spread the marinated paneer cheese cubes in a single layer on the baking sheet, and place under the broiler. Broil until the cubes brown up, taking care to turn the cubes frequently so they brown evenly on all sides Makes approximately 2 dozen pieces

Egg Pakoras

India's street food is famous for its tasty and savoury snacks and meals, and one of these days I'd like to eat myself right across the sub-continent. But in the meantime, even if I've never actually been to India, I can still bring the Indian street to my kitchen. Egg pakoras, also known as egg bhajis, are batter-fried hard-boiled eggs that are one of those fabled Indian street snacks, and they're also very simple to make if you don't mind cleaning up a little splattered oil mess afterwards. They're great at any time of day, on their own or with a fresh green chutney, but I have to confess that I like to eat them for breakfast on a Sunday morning when I'm feeling indulgent.

The chickpea-flour batter also adapts very well to different seasonings, so the spicing I use here can be played around with to suit your own tastes. For example, try using chat masala or amchoor powder in place of the garlic, ginger and cumin. You can find besan or chickpea flour as well as ajwain seeds at any Indian and most Asian grocers.

Egg pakoras

6 eggs, hard-boiled
1 egg, beaten
2 tablespoons water
1 cup besan (chickpea flour)
1 clove garlic, crushed
1 teaspoon fresh ginger, minced or grated
1/2 teaspoon chilli powder
1/2 teaspoon sea salt
1/2 teaspoon ajwain seeds
1/4 teaspoon ground cumin
pinch of baking soda

Cut the eggs into half length-wise.

To make the batter, combine the dry ingredients together with the garlic and ginger in a mixing bowl. Stir in the beaten egg and water until the batter is combined, adding a little extra water only if necessary to mix. It should be a very thick sauce that will coat and stick to the eggs.

Heat 1/4-inch or more of oil in a frying pan over medium-low heat.

Dip the egg halves one at a time into the batter, turning around so that every surface of the egg is coated, and place gently into the heated oil. Fry, turning frequently, until the pakoras are golden brown all over.

Remove with a slotted spoon and drain with paper towel on a plate. Serve hot or warm with a dipping sauce or chutney.

Feta and Olive Scones

After reading Johanna's post on the biscuit / scone "controversy," I wasn't sure what to call these savory little quick breads. Probably they are best described as scones, but depending on where you live, they could also be dubbed a biscuit. Regardless of what you call them, if you love feta cheese and olives as much as I do, you'll want to try these Turkish pastries that I was inspired to make after finding a recipe for Dill-Feta Poğaça at Almost Turkish.

Perfect for breakfast, brunch or as an accompaniment to a Mediterranean meal. Quite simply appropriate at any time of day.

Feta and Olive Dill Scones

1 cup of plain yogurt (preferably goat's milk yogurt)
1/2 cup of olive oil
1/2 cup of melted butter
2 eggs (reserve the yolk of one egg for coating the scones)
2 teaspoons of baking powder
2 2/3 cup of flour
1 cup of crumbled feta cheese
1/3 cup of finely chopped dill
1/3 cup of olives, pitted and chopped
1 teaspoon of sea salt
1/4 teaspoon of dried red chili flakes
1/4 teaspoon of freshly cracked black pepper

sesame seeds
kalonji (also known as Nigella sativa seeds or black onion seeds)

Grease or line a baking sheet with parchment paper.

In a medium bowl, whisk together the yogurt, melted butter, eggs (minus the yolk of 1), baking powder, feta, dill, olives, red chili flakes and salt and pepper. Stir in the flour until just combined.

Shape roughly 1/3 cup portions of the dough with your hands and drop onto the prepared baking sheet and brush with the reserved egg yolk. Sprinkle with kalonji and sesame seeds.

Bake in a 350 degree oven for 45 - 50 minutes, or until the tops of the biscuits are slightly browned.

Makes 12 - 14.

Chocolate chip-stuffed cookies

I have been meaning to post a new recipe since yesterday but could not decide between sweet and savory… I finally made up my mind about it after I read Mrs. Presley’s post about chocolate chip cookies – btw, if you don’t know her blog yet, take a look; the recipes are really good, I have some on my "to try" list already.

She’s wants to find the best chocolate chip cookie recipe and I’m here to

Toor Dal Pumpkin Soup

My habit of collecting recipes is becoming an addiction of sorts, but I never forget my treasured copy of Lord Krishna's Cuisine by Yamuna Devi. I've had this book for years, but there remain many culinary delights I have yet to explore. I was browsing through what I like to call the bible of Indian cuisine last week, looking for something warming, and also new. Ms. Devi's recipe for Golden Pumpkin Toovar Dal Soup seemed like an ideal soup to ease the Canadian January blues. The tartness of the lemon compliments the sweetness of the pumpkin perfectly in this soup. Yellow split peas or chana dal can be substituted for the toor dal though you may need to cook the soup for a little longer. This soup is even better and spicier when eaten the day after it's cooked.

It was also a good opportunity to use some of the pumpkin from the freezer left over from the Pumpkin Pie I made back in the Fall. Uncooked winter squash, such as butternut, or acorn, can be substituted for the pureed pumpkin.

Toor Dal Pumpkin Soup - adapted from Lord Krishnas Cuisine

2/3 cups of toor dal
6 1/2 cups of water
1/2 teaspoon of celery seed
1 cup of pureed pumpkin
2 teaspoons of finely minced ginger
4 - 5 hot green chillies, finely minced
juice from one lemon or lime
1 bay leaf
1 teaspoon of turmeric

2 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of sea salt
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of fenugreek seeds
dash of cayenne
1 teaspoon of black mustard seeds
2 - 3 whole dried red chillies
1 tablespoon of sugar
1/2 teaspoon of asafetida powder
8 curry leaves, fresh or dried
2 - 3 tablespoons of fresh parsley, chopped

Rinse the toor dal well and soak in 3 cups of hot water for 3 hours. Drain and set aside.

In a large pot, combine the water, celery seed, toor dal, pumpkin, ginger, green chillies, lime or lemon juice, bay leaf , turmeric and a dab of butter or oil. Stirring frequently, bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour or until the dal is cooked completely. Remove the bay leaf and beat the soup with a wire whisk or puree with an electric hand blender.

Heat the ghee (or oil and butter) in a small pot over medium-high heat. When the oil is hot, toss in the cumin and fenugreek seeds, black mustard seeds, cayenne, dried red chilies and sweetener. Stir fry for a minute or two. Remove the pot from the heat, drop in the asafetida powder and curry leaves and quickly pour the fried seasoning into the cooked dal. Cover immediately and let sit for a few minutes so the flavours blend into the dal. Stir in the parsley and serve.

Yields approximately 6 servings.

I'm sharing this recipe with Pam who will shortly be hosting the next round of Leftover Tuesday's.

Greek Salad

Considering Feta cheese and Kalamata olives are two of my favorite foods, it's no wonder I enjoy Greek salad as much as I do.

The key to a perfect Greek salad is to use fresh lemon juice, and to purchase good quality Feta and olives. Cheap Feta cheese is too salty, while cheap olives are definitely inferior in taste and not worth the money. For my London area readers, I would highly recommend you visit Perfect Bakery, located at 116 Hamilton Road here in London. Perfect Bakery offers a wide variety of European pastries and a good selection of Greek groceries, including the best sheep's milk Feta cheese and colossal Kalamata olives in the city.

On the menu with:

Baked Gigantes Beans in Tomato Sauce
Greek Tomato Rice

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on January 26, 2008 The classic Greek salad — fresh, robust and zesty Print this recipe Salad: 1 small red bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips 2 large firm tomatoes, chopped 2 - 3 cups mixed greens, torn into bite-sized pieces 1 Spanish, red or yellow onion, sliced into rings 1 scallion, chopped 1 small cucumber, sliced 1 - 1 1/2 cups Feta cheese, crumbled 1 cup Kalamata olives, pitted and chopped Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar juice from 1 lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste Instructions: In a large bowl, combine the vegetables, Feta cheese and olives. In a small bowl, whisk together the oil, vinegar, lemon juice, thyme, basil and black pepper. Pour over vegetables and toss. Makes 6 - 8 servings

Indian Style Lentils

Lentils are a staple legume to have on hand, especially if you forget to soak a whole bean the night before. I used green lentils for this easy dish, but you can substitute brown lentils if you like. Serve with rice and a vegetable dish for a satisfying and easy digestible meal.

Indian Style Lentils

1 1/4 cups of green or brown lentils, rinsed well
1 large onion, chopped
2 cloves of garlic, minced
1 inch piece of ginger, finely chopped
1 tablespoon of butter or olive oil
1 teaspoon of turmeric
2 teaspoons of cumin seeds
2 teaspoons of ground coriander
1/2 teaspoon of cayenne
1 tomato, chopped
3 cups of water
juice from one lemon

In a large pot, heat the oil until hot. Saute the onions, garlic and ginger until the onion starts to brown. Stir in the salt and spices and stir and fry for a minute. Add the tomato, cook for another minute or two and then add the water and lentils. Bring to a boil, reduce the heat to a simmer and cook, covered, for about 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary. Add the lemon juice when the lentils are nearly done.

Serves 4.

Spaghetti with garlic and spinach and how I love You Tube

Love it. Just love it.There are loads of interesting things there - music videos (something our stupid MTV hardly ever plays), interviews (I saw a really old one with Duran Duran the other day, so much fun) and food TV shows. I can watch the ones I missed before upgrading my cable TV and also the ones that are not aired here in Brazil. Like bill’s food.Even though my heart belongs to Gordon

Cheese Puffs

Mansi's request for simple and tasty treats seemed like a good excuse to make baked Cheese Puffs. If you have the munchies, these are the perfect cure. I'm almost ashamed to admit I ate these for dinner.

Gruyere cheese is used for these yummy puffs. An ideal cheese for baking, Gruyere is a hard cheese made from cows milk, rather like a softer variety of Parmesan cheese coupled with the holey loveliness of Swiss Cheese.

Cheese Puffs

1 cups of water
1/4 cup of butter
1/2 teaspoon of sea salt
1/2 - 1 teaspoon of cayenne pepper
1 cup of unbleached white flour
3 eggs
1 cup of finely grated Gruyere cheese
1/4 cup of finely grated Parmesan Cheese

In a medium saucepan over medium heat, bring the butter, water and salt to a boil. Remove from the heat, stir in the flour and cayenne, return to the heat and cook and stir for about 1 minute, until the mixture forms into a smooth ball. Transfer to a medium-sized bowl. Add the eggs and beat the mixture with a wire whisk until well combined (about 1 - 2 minutes). Stir in the cheese.

Using a spoon, drop the batter onto a buttered or parchment paper lined baking sheet in roughly 1 teaspoon portions. Bake in a preheated 400 degree oven for 20-25 minutes, or until nicely browned. Serve warm.

Yields approximately 30 delightful puffs.

Baked Gigantes Beans in Tomato Sauce

A few weeks back, I decided to go out for an early dinner after bottling some top quality wine at Danny's Wine and Beer Supplies. My sweetie and I agreed to go to Mykonos Restaurant. The atmosphere is warming and cozy, the prices very reasonable, the staff friendly and attentive without being intrusive, and their extensive Greek menu has a number of tasty options for vegetarians. In addition to the fresh crusty bread you are served while you mull over what to order, the entrée are generous and filling, especially when served with a big bowl of lentil soup.

This visit, we opted to split the vegetarian platter that includes a sampling of phyllo-wrapped appetizers, some Greek salad, a stuffed vegetable with rice, and a tomato gigantes bean dish. Inspired by the meal, I resolved to make my own Greek meal.


This was my first time cooking with gigantes beans. For those of you unfamiliar with the bean, they are a large white bean, roughly the size of your thumb and similar to a butter or lima bean. They can be purchased at Greek grocery stores. In London, Ontario, you can find them at Perfect Bakery.

On the menu with:

Greek Salad
Greek Tomato Rice

Baked Gigantes in Tomato Sauce

Recipe by Lisa Turner Cuisine: Greek Published on January 23, 2008 Rich and beautifully seasoned Greek baked bean casserole Print this recipe Ingredients: 1 1/2 cups dried gigantes beans 1 bay leaf 2 - 3 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced or crushed 1 tablespoon tomato paste 4 medium tomatoes, diced 1 celery stalk, diced 1 medium carrot, diced 1 - 2 jalapeños or green chilies, finely diced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1/2 cup fresh parsley, chopped 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the gigantes beans and soak overnight covered in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Drain, reserving 1/2 cup of the cooking liquid, and set aside. In a large saucepan, heat the oil over medium heat until hot. Add the onion and fry until it begins to brown. Next add the garlic and stir and fry for another few minutes. Now add the tomatoes, tomato paste, paprika, thyme, oregano, alapeños or green chilies, carrot, celery, parsley, the reserved cooking liquid from the beans, and salt and pepper to taste. Cook until the sauce begins to thicken, about 15 minutes. Gently stir in the beans and transfer to a casserole dish. In a preheated 350° oven, bake the beans until the top is browned and most of the liquid has evaporated, about 50 to 60 minutes. Makes 6 servings

Black-Eyed Pea and Vegetable Soup

The earthy, starchy flavour of black-eyed peas makes these easy-to-grow and versatile legumes a favourite staple of Southern American kitchens, where they're often cooked with a little hot seasoning and served with collard greens. Easily digestible, these attractive beans are also an excellent source of calcium, magnesium, potassium, folate, and vitamin A. This very simple soup is a healthy elaboration of traditional Southern black-eyed pea dishes, and makes a warming and hearty part of almost any meal.

This is my entry to The Heart of the Matter, hosted this month by Joanna's Food; the theme this time around is heart smart soups.

Black-eyed pea and vegetable soup

1 1/2 cups dried black-eyed peas
1 tablespoon olive oil
2 medium carrots, sliced
2 celery stalks, sliced
2 medium onions, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
4 cups vegetable stock
1/2 pound collard greens (or other greens such as kale, chard or spinach), trimmed and cut into wide strips
juice of 1 small lemon
1 1/2 teaspoons sea salt
1/4 teaspoon paprika
1/4 teaspoon cayenne

Thoroughly wash and drain the black-eyed peas, then leave to soak overnight covered in at least 3 inches of water with a little yogurt whey or lemon juice added. Bring to a boil in a medium saucepan, removing foam from the top as it begins to boil, then reduce the heat to low and cover. Simmer for 30-40 minutes or until the beans are plump and tender but not falling apart.

Remove from heat and drain, reserving 1 cup of the cooking liquid. Mash about a third of the beans in a bowl with a potato masher, and set aside with the unmashed beans.

Heat the oil in a large saucepan or soup pot over medium heat. When hot, toss in the carrots, celery, onion, garlic, bay leaves and thyme. Sauté the vegetables, stirring occasionally, until they are softened, about 8-10 minutes.

Add the black-eyed peas, a reserved cup of their cooking liquid, and the vegetable stock. Bring to a boil, then lower the heat to moderately low and simmer for 20 minutes, covered.

Stir in the greens, cover again, and continue to simmer for another 10 minutes or until the greens have turned dark in colour and are just wilted.

Finally, stir in the lemon juice, salt, paprika and cayenne. Bring up the temperature slightly and simmer for just a couple of minutes more to let the flavours mingle.

Discard the bay leaves, and serve hot as part of any lunch or dinner. Serves 6-8.

Lemon truffles

Besides loving citrus flavors – something you already know – I also love white chocolate. I know it’s not considered real chocolate and all that, but I don’t care: I’m a huge fan. And the best thing is that it goes extremely well with my other favorites: yes, the citrus.

The initial idea was making caipirinha truffles – a recipe I got from a chocolate class I took ages ago; the truffles were

Spinach and Omelette Curry

This green spinach curry with omelette pieces is a very healthy side dish for almost any Indian meal, or a tasty and nutritious lunch when served on a bed of rice or even by itself. The spinach tempers the spices just enough that the curry is warming and comforting, instead of overwhelming the palette.

Spinach and omelette curry

Eggs:

1 tablespoon butter
6 large eggs
1 teaspoon garam masala
1/2 teaspoon sea salt

Curry:

1 pound fresh spinach, trimmed
1 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced or crushed
1-inch piece fresh ginger, minced
3 hot green chillies, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 large tomatoes, chopped
1 teaspoon sea salt, or to taste

Heat the butter for the eggs in a frying pan over medium heat. Beat the eggs together with the garam masala and salt, and pour into the frying pan when the butter is melted. Gently stir with a wooden spoon for a few moments, then let the eggs sit for 3-4 minutes or until the bottom is set. Flip the eggs and fry for another 2-3 minutes on the other side, until the eggs are set throughout. Remove from the pan, and cut into 1/2-inch to 1-inch pieces. Set aside.

Meanwhile, steam the spinach for 8 minutes over strongly simmering water or in a steamer. Put the spinach in a blender and grind for a few seconds until it becomes a paste, and set aside.

Heat a medium saucepan over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around. Toss in the onions, garlic, ginger, chillies, cumin, coriander and cayenne. Stir fry for 8 minutes or until the onions are well softened. Stir in the tomatoes and continue to cook for 5 minutes. Add the puréed spinach, turn down the heat slightly, and let simmer for 10 minutes or until the liquid is well reduced.

Before serving, add the salt and taste for seasoning. Stir in the egg pieces and simmer for another couple of minutes to let them warm.

Serve on a bed of rice, or by itself in a bowl. Serves 3 to 4.

Oat-Mango Smoothie with Blackberries

If you're ever looking for a super-quick, healthy and delicious pick-me-up for breakfast — or any other time of the day, for that matter — oat and fruit smoothies are the way to go, as my good friend Holler from Tinned Tomatoes has discovered. The mild flavour of oats provides just a hint of nuttiness without overcoming the tang of yogurt and the sweetness of fruit that makes these drinks so appealing, while providing an especially good source of B vitamins, calcium, iron, magnesium, phosphorus, potassium, protein, and soluble fat and fibre. Together with the vitamins from mangoes and blackberries, notably C, B6, B9 and A, and the easily digestible milk protein in fermented yogurt, what's not good about this smoothie?

Like other glutinous grains, oats must be fermented themselves to make their proteins digestible and available for absorption. For my smoothies, I use the yogurt with its whey content to soak and ferment the oats in a variation of the muesli technique. While some may find the idea of leaving yogurt overnight at room temperature unappealing, it is perfectly safe since the broken-down lactic acid in yogurt prevents harmful bacterial culturation, and it really brings out the natural tangy flavour of yogurt besides.

Oat-mango smoothie with blackberries

3/4 cup rolled or steel-cut oats
1 1/2 cups whole-fat yogurt (from raw milk if possible)
1 medium red mango, peeled and chopped
1/4 pint blackberries
2/3 cup water
2 tablespoons honey
pinch of ground cardamom
4 ice cubes

Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl.

In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Serve with breakfast, or as a snack. Makes 4 large servings.

Tempeh-Miso Breakfast Patties

Like many others, turning to a vegetarian diet for me meant, among other things, looking to take advantage of the apparent protein benefits of soy in products like tofu to replace proteins from meat consumption and provide a handy substitute for meats in familiar recipes. Fortunately it wasn't long before I learned that the benefits of soy have been greatly exaggerated by soy marketers looking to reap windfalls from a very cheap crop. Soybeans are in fact probably the most indigestible of all legumes, which means their proteins are not accessible without long and thorough natural fermentation — a process that is completely ignored in most modern soy production methods. The very high content of enzyme inhibitors and phytic acids in soybeans actually block the absorption of essential minerals and cause potential intestinal problems — most soy products, including tofu and bean curds, are made with a process called precipitation instead of fermentation. This process removes only some of the inhibitors and hardly any of the phytates, and denatures the proteins that are supposed to be of benefit in the first place. Moreover, even when fermentation is applied, modern hygienic standards actually inhibit the growth of beneficial cultures that would otherwise remove those enzyme inhibitors and phytates.

As a rule, then, processed soy products should be avoided at all times to prevent even more demands on the body to acquire proteins and minerals. The exception to the rule is in just a few products, like miso, tamari sauce and tempeh that are made through the process of fermentation — and even then only when produced by reputable companies that don't use fast or cheap end-arounds to expedite the process. Tempeh, for example, is a very malleable food of which I like to take advantage from time to time not only for its protein but for its ease of use and versatility. A traditional Indonesian food made by fermenting partially cooked soybeans with a Rhizopus fungal culture that binds the beans into firm, chewy cakes, it has a nice nutty flavour on its own, but also absorbs and adapts to almost any flavours you would like to add to it. But please make sure to find tempeh that's been properly fermented with the necessary fungal culture — as always, I can recommend to my Ontario readers at least the tempeh products from the Noble Bean, which are available in London at Grains, Beans and Things at 268 Piccadilly Street.

For more information on soy, see The Ploy of Soy by Sally Fallon.

I like to make these extraordinarily easy and tasty tempeh patties for a simple and filling breakfast with scrambled eggs and toast — almost like I might use breakfast sausages if I weren't a vegetarian. But they can also be used as burgers for summer picnics and barbecues, and can be prepared ahead of time and frozen by separating each shaped and uncooked patty with wax paper and storing in a freezer bag.

Tempeh-miso breakfast patties

12 ounces (340g) tempeh
2 tablespoons hatcho or kuro miso
2 tablespoons whole wheat flour
1 tablespoon ketchup or tomato paste
1 tablespoon olive oil
1/4 cup water
1 clove garlic, crushed
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon marjoram
1/8 teaspoon cayenne
olive oil for frying

Steam the tempeh over simmering water or in a steamer for 15 minutes. Mash thoroughly in a large bowl, and then combine with all other ingredients.

Heat 1/8-inch of olive oil in a large frying pan. In the meantime, shape the tempeh and miso mixture into flat, round patties by pressing firmly. If the mixture is a little too moist, add more flour, and if too dry, add more oil or water.

When the pan is hot, fry the patties on each side until well browned, about 5 minutes per side. Drain on paper towel and serve hot or warm. Makes 8 two-and-a-half inch burger-sized patties.

This is my entry to the next Weekend Breakfast Blogging event hosted this time around by Hunger Pangs.

Brown and Wild Rice

Whenever I need a really quick and easy idea for dinner I consult my well-used copy of Madhur Jaffrey's World Vegetarian, filled with hundreds of astonishingly simple and delicious recipes for grains, beans and vegetables that range from basic to exotic. This brown and wild rice side dish is an old favourite of mine, combining the flavour and texture of wild rice with the wholesome goodness of brown rice to go with almost any kind of meal.

Brown and wild rice

½ cup brown rice
½ cup wild rice
1 tablespoon olive oil
3 scallions, sliced, both green and white parts
2 tablespoons fresh parsley, coarsely chopped
½ teaspoon sea salt

Wash and drain the brown rice and soak overnight in 2 cups of water. Half an hour before cooking, wash and drain the wild rice and add to the brown rice.

In a small saucepan, heat the oil over medium heat. When hot, toss in the white parts of the scallions and stir around for 30 seconds. Add the green parts of the scallions, stir once, and then add the parsley, again stirring just once.

Pour in the rices with their soaking liquid as well as the salt and bring to a boil. Turn down the heat to very low and cover tightly. Simmer for 1 hour.

Serve hot. Serves 3 - 4.

Sweetened condensed milk braided bread with poppy seeds

Before I tell you all about this bread, I would like to introduce Catherine, from the food blog Munchie Musings – she’s my new blog buddy and we were introduced to each other by the lovely Kristen and her Adopt a Blogger campaign.I invite you all to visit Catherine’s blog and I would also like to thank Kristen for such a nice initiative!I made this braided bread months ago but was not sure if I

Roasted squash salad with tahini

My husband thinks I’m funny. He tells me that all the time – maybe I am. I find it a good thing, actually.
One of the things that make him laugh is when I almost scream “God I gotta eat that” while going through my cookbooks. Depending on the “reading”, I say that quite a lot.

I saw this salad on a book Monday night and more than quickly wrote down the ingredients I needed to buy, in order to

Chickpeas with Paneer Cheese

Though I have enjoyed cooking for many years, not all that long ago I would sometimes refrain from eating when faced with emotional stresses. Needless to say, this was counter-productive and not a very healthy approach to stress. One of the most important lessons I have learned this past year is the therapeutic nature of cooking. If you like to cook, producing delicious nourishing food is an excellent way to channel negative energy; we all must eat after all. 2007 was a challenging year for me, the most serious trial being the death of my mother back in June. To this day, I am thankful that my mom taught me the joy of baking and cooking because it has helped me deal with the blues on many occasions.

It is now January, a rather cheerless time of year for those of us who do not enjoy the short days and cold temperatures we get in Canada over the winter months. As Eve notes over at The Garden of Eating, that means it's time for some serious comfort food and she's calling for recipes for her upcoming Comfort Food Cook-off. Two of my favorite foods are chickpeas and paneer, so I'm submitting this warming spicy Indian Chickpea and Paneer Cheese dish.

Chickpeas with Paneer Cheese

1 1/4 cups of dried chickpeas
1 cup of fried paneer cubes
3 tablespoons of oil, or a mixture of butter and oil
1 large onion
4 cloves of garlic
1 tablespoon of ginger, grated or minced
1 teaspoon of cumin seeds
1 bay leaf, crumbled into small bits
2 - 3 hot chilies, finely chopped
1/2 teaspoon of turmeric
1 1/2 teaspoons of ground cumin
2 teaspoons of ground coriander
freshly cracked black pepper and sea salt to taste
1/2 teaspoon of cayenne pepper
1 large tomato, finely diced
1/2 - 3/4 cups of reserved chickpea cooking liquid or water
juice from one lemon
1/2 teaspoon of garam masala

Soak the chickpeas in a large pot with enough water to cover. Bring to a boil, reduce the heat to low and simmer the chickpeas until buttery soft - 1 - 2 hours. Reserve 1 cup of the cooking liquid, drain the beans and set aside.

Heat the oil over medium heat in a large pot. When hot, add the onion, garlic and ginger and saute until the onions are browned. Add the whole cumin seeds and crushed bay leaf and fry for a few seconds. Now add the diced chillies, ground spices and salt and pepper, and stir and fry for another minute or so. Stir in the tomato and cook for another few minutes.

Now add 1/2 cup or more of the reserved chickpea cooking liquid, along with the cooked chickpeas and fried paneer cubes. Cook gently for another 5 - 8 minutes, adding more liquid to achieve the desired consistency. When the dish is nearly done, stir in the lemon juice and garam masala. Serve hot.

Serves 4.

Greek Lentil Soup

Although my specialty is Indian cuisine, I very much enjoy experimenting with various ethnic dishes. When I came across Peter's recipe for Greek Lentil soup, I realized that I have only posted one Greek dish to Lisa's kitchen, which is odd, as I enjoy Greek food. Peter's soup looked and sounded so good I decided to make my own version that is closely based on his. Serve with crusty bread and a grain for a complete vegetarian meal.

Greek Lentil Soup

2 cups of brown lentils, well rinsed
1/4 cup of olive oil
2 medium onions, diced
2 cloves of garlic, crushed + 2 cloves of garlic, minced
1 large carrot cut into 1/2 inch pieces
1 red pepper, seeded and chopped
3 bay leaves
2 tomatoes, chopped
2 tablespoons of tomato paste
1 tablespoon of paprika
8 cups of water or vegetable stock
2 tablespoons of dried oregano
sea salt to taste

Heat the oil in a large soup pot. When hot, toss in the onions and saute for a few minutes. Next add the crushed garlic and stir and fry for about a minute. Now add the chopped vegetables, paprika, tomatoes, tomato paste, bay leaves and water or stock. Bring to a boil, reduce the heat to moderately low, cover and simmer for an hour or until the lentils are soft.

When the soup is finished, add the minced garlic, oregano and sea salt.

Double-chocolate peanut butter cookies

Chocolate is great paired with so many things: cherries, strawberries, raspberries, bananas, caramel… Not to mention the fantastic flavor one gets by combining white chocolate and citrus flavors. But I had never tried one of the most talked about pairings: chocolate and peanut butter.I used to eat peanut butter spread on thick slices of bread as a kid but hadn’t tried it again in 20 years. Eating

Carrot Rice

As a general rule, I like to include veggies with my dinners. This carrot rice dish is an easy way to incorporate the goodness of carrots without having to make a vegetable side dish. The carrots add a bit of earthly sweetness to this mildly flavoured rice. I served it with Chickpea Vindaloo.

Carrot Rice (Gajar Ka Pulao)

1 cup of basmati rice
1 2/3 cups of water
1 large onion, sliced into thin half rounds
2 tablespoons of sesame oil, or a mixture of butter and oil
1 bay leaf
1 teaspoon of cumin seeds
2 cloves
1 cardamom pod
1/2 inch stick of cinnamon
1/2 teaspoon of peppercorns
2 cups of grated carrot
1/2 teaspoon of sea salt

In a strainer, wash the rice well and soak in a small bowl in 1 2/3 cups of water.

In a medium-large pot, heat the oil over medium heat. When hot, Add the bay leaf, cumin seeds, cloves, cardamom pod, cinnamon stick and peppercorns. Stir and fry for a few seconds. Next add the onion and saute until browned.

Add the carrot and saute for another 5 minutes. Then add the rice, along with the soaking liquid, and salt. Stir gently, bring to a boil, immediately reduce the heat to low and cover. Cook undisturbed for 20 - 25 minutes. Let the rice sit for 5 minutes, remove the cloves, bay leaf and cinnamon stick, fluff, and serve.

Serves 4.

Mongo

Who could resist a colourful and fragrant mung bean dish cooked with spinach and tomatoes and spiced with sautéed onion, garlic and lime? And who could especially resist making it if it's called "Mongo?"

This Filipino bean and vegetable medley was adapted by Madhur Jaffrey to accommodate ingredients that are easy to find, and I've made a few other changes to enhance the colour and flavour. It is not only easy to prepare, it also cooks very quickly and makes a lovely and healthy supper when served with rice.

I'm sharing this recipe with The Well-Seasoned Cook, who will be hosting a roundup of legume recipes next month.

Mongo

1 cup whole mung beans
4 tablespoons olive oil
7 cloves garlic, crushed
1 large onion, chopped
4 green onions, sliced, both white and green parts
2 fresh hot red chillies, seeded and chopped
2 medium tomatoes, chopped
1/2 pound baby spinach leaves
juice of 2 limes
1 teaspoon sea salt, or to taste
1 lime, cut into wedges for garnish

Soak the beans overnight in a large saucepan in 5 cups of water with a little yogurt whey or lemon juice added. Bring to a boil, then reduce the heat to low and cover. Simmer for 30 to 40 minutes or until the beans are tender. While the beans are cooking the rest of the ingredients can be chopped and prepared.

When the beans are finished, remove from heat and set aside. Heat a large frying pan or wok over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around the pan. Add the garlic, onion, and the white parts of the green onion, and stir fry for 3 minutes. Add the red chillies, and continue to fry for another couple of minutes or until the onions turn translucent. Stir in the tomatoes and fry for 5 minutes more or until the tomatoes are soft but not dissolving into the mixture.

Pour the onion and tomato mixture into the beans bring back to a simmer. Stir in the spinach and lime juice and simmer for a few minutes until the spinach is dark green and wilted. Stir in the salt and remove from heat.

Ladle into bowls and serve hot with lime wedges and rice on the side.

Autumn spicy rice

I know, I know, it’s not autumn anymore – and the hot days here in Sao Paulo keep me pretty aware of that… but being a rice lover it was impossible for me to resist this recipe.

I don’t eat meat and you know it – and even when I did, back in the day, I would never eat pork. It’s nothing religious or anything, I just don’t like it.

I always have chorizo sausages in the fridge since Joao loves

Lemon-Garlic Chickpeas with Sautéed Kale

When talking to other people I find that chickpeas are almost universally the most popular of all legumes. And it's little wonder — not only are they pleasantly mild enough to marry well with almost any kind of vegetable and hot or sour spicing, but their buttery and slightly sweet flavour are a delight by all by themselves. I know I always find myself snacking on them before combining my cooked chickpeas with other ingredients, and a friend of mine frequently cooks them up just to eat by themselves with a little salt.

Of course, if the natural buttery-ness of chickpeas is only enhanced by the addition of a little extra butter, then they will be made beautiful with lemon and garlic. These very easy-to-make buttery lemon-garlic chickpeas are quite delicious on their own as a simple medley of naturally complementary flavours, but sitting on a bed of sautéed kale and served with rice they become a very elegant and nutritious dinner, rich not only in calcium, phosphorus, potassium, iron, fatty acids, and B and C vitamins from chickpeas but also in the calcium, iron and carotenoids in kale.

Lemon-garlic chickpeas with sautéed kale

Chickpeas:

1 cup dried chickpeas
1/2 cup lemon juice
2 cloves garlic, minced
1 tablespoon butter
zest from 1 lemon
1 teaspoon sea salt
pinch of cayenne powder
1 jalapeño pepper, seeded and cut into thin 1-inch matchsticks
1/2 teaspoon fresh ground black pepper, or to taste

Kale:

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 to 1 1/2 pounds fresh kale, leaves and stems coarsely chopped
sea salt and fresh ground black pepper to taste

Soak the chickpeas overnight in a medium saucepan with 5 cups of water and a little yogurt whey or lemon juice added.

Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft and tender but still intact. Meanwhile, soak the minced garlic in the lemon juice.

Once the chickpeas are cooked, drain them, reserving 1/3 cup of the cooking liquid for the kale, then return the beans to the saucepan over very low heat. Stir in the butter to melt, then add the lemon juice and garlic mixture along with the lemon zest, sea salt and a pinch of cayenne. Stir and let simmer very gently while the kale is cooked.

To sauté the kale, heat the olive oil in a large saucepan or wok over medium heat. When hot, toss in the sliced garlic, stir for a few seconds to let the slices soften and start to turn brown at the edges, then add the kale and the reserved 1/3 cup of the chickpeas' cooking liquid. Cover and cook for 8 minutes, lifting the lid and stirring occasionally, until the kale is wilted and the liquid is evaporated. Remove from heat and dress with a few pinches of sea salt and fresh ground black pepper.

When the kale is finished, stir the jalapeño and fresh ground black pepper into the chickpeas. To serve, place a small bed of the sautéed kale on a plate and ladle the chickpeas on top. Serves 4 to 6.

This is my contribution to "Think Spice", a monthly event hosted by Sunita who appreciates the necessity of spices in the kitchen. The theme this month is garlic.

Three tier chocolate cake

Wow, I haven’t been here for a while - Happy New Year, everyone!I haven’t visited your blogs either – I had a few days off from work and took a short break from the computer; I organized many things at home and also did a sort of “summer cleaning”. And because of that – and also the 33-35ºC (92-95ºF) days were were having here in Sao Paulo – I didn’t cook much. But I did bake a birthday cake for

Wild Mushroom Tapas Served on Crusty Bread with Goat Cheese

Inspired by Chef Amanda's Wild Mushrooms with Sherry, Shallots and Parsley, I decided to concoct my own mushroom tapas. For those unfamiliar with the term, tapas is a Spanish name for a wide variety of cold and warm appetizers that are often combined to make a meal unto themselves. According to the wikipedia entry for tapas, it is believed the first tapas were simply slices of bread placed over glasses of Sherry to prevent fruit flies from getting into the glasses between sips. I'll have to try this in the summer on those occasions when I enjoy a glass of red wine outdoors.

I served my mushroom tapas on toasted crusty bread, spread with a generous layer of goat cheese. Next time I make this I will sprinkle some finely chopped kalamata olives over top. Mushroom lovers are sure to enjoy this special treat that takes very little time to prepare. Serve as an appetizer or a light meal.

Wild Mushroom Tapas

Recipe by Lisa Turner Published on January 7, 2008 An earthy and slightly spicy melange of wild mushrooms, shallots and wine served on warm toasted fresh crusty bread and a layer of tangy goat cheese Print this recipe Ingredients: 1/2 oz (14 grams) dried wild mushrooms 1 tablespoon olive oil 2 shallots, minced 1/2 teaspoon sea salt, or to taste 1 clove garlic, minced 1 jalapeño, seeded and finely chopped 16 oz fresh wild mushrooms, chopped (I used shiitake and portobello) 1/3 cup robust red wine juice of 1 lemon handful fresh parsley, chopped fresh ground black pepper 6 thick slices of fresh crusty Italian or French bread, toasted 2 tablespoons goat cheese Instructions: Soak the dried mushrooms in warm water for 20 minutes. Drain, and squeeze any excess moisture from the mushrooms. Set aside. Heat the oil in a large wok or skillet over medium heat. When hot, add the shallots and stir and fry for a few minutes. Add the garlic and jalapeño and sauté for another minute or two. Next add the fresh and dried mushrooms and sprinkle with a bit of sea salt. Sauté for 5 minutes. Add the red wine and increase the heat to high, stirring and cooking until the liquid is gone. Now add the lemon juice and parsley and cook for another minute or so. Season with fresh cracked black pepper and more salt if desired. Remove from heat and serve right away on toasted crusty bread spread with a thin layer of soft goat cheese. Makes 6 servings

Jalapeno Cheddar Shortbread

I was in the mood for a treat the other day and not wanting anything sugary, I decided to make these delicate and savory Jalapeno Cheddar Cheese Shortbread. Serve as an evening snack with wine, or as an appetizer for any occasion.

Jalapeno Cheddar Shortbread

1/2 cup of finely shredded extra-old cheddar cheese
1 medium jalapeno, seeded and very finely chopped
3/4 cup of unbleached white flour
1/4 teaspoon of dry mustard powder
1/3 cup of unsalted, cold butter
1/4 teaspoon of freshly cracked pepper
1/4 teaspoon of sea salt
3 - 4 tablespoons of ice water

In a medium-large bowl, combine the cheese, jalapeno pepper, flour, mustard, salt and pepper. Cut the butter into the flour mixture with a pastry cutter or a fork and knife until only small pieces of butter are visible. Sprinkle 3 tablespoons of ice water into the bowl and stir just until the dough holds together. Add another tablespoon of water if the dough is too dry. Transfer the dough to a piece of plastic wrap and shape into a 10 inch log. Wrap the dough with the plastic wrap and refrigerate until firm (roughly two hours).

Slice the log into roughly 1/4 inch slices and place on a parchment paper lined baking sheet. Bake in a preheated 375 degree oven for 15 - 20 minutes or until the shortbread is golden. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes approximately 15 - 18 shortbread.

Note: The molded dough can be frozen for future use. Simply thaw in the refrigerator before slicing and baking.

Beet and Carrot Salad

Within an hour of finding this recipe for Beet Red Salad at Gourmet Green Giraffe, I was in the kitchen using up the lone beet I've been meaning to do something with. Though it's summer where Johanna is, and it's winter here, this salad is perfect for any time of year. Include some finely chopped green onions if desired. Thank you Johanna for this easy and tasty recipe that I have modified only slightly.

Beet and Carrot Salad

1 medium raw beet, peeled and grated
1 large carrot, grated
1 medium-large tomato, cut into quarters and thinly sliced
2 tablespoons of cider vinegar or red wine vinegar
1 tablespoon of olive oil
1 1/2 teaspoons of Dijon mustard
salt and freshly cracked black pepper to taste
dried herbs to taste (chives, parsley, rosemary, thyme)

Put the vegetables in a large bowl. In a small bowl, whisk together the vinegar, olive oil and mustard. Drizzle the dressing over the vegetables and toss well. Season with salt and pepper and sprinkle with dried herbs of your choice.

Serves 4

Caldo Verde (Portuguese Potato and Kale Soup)

Literally "green soup," this simple and tasty potato and kale soup is served everywhere in Portugal from the meanest taverns to the fanciest restaurants, and it's a delicious and warming comforter on a cold winter evening served with crusty or Portuguese bread. Much like a potato and leek soup but with the benefits of all the vitamins and minerals that are packed in kale, it's also a great soup to nourish a loved one who's feeling under the weather.

The kick in green soup, when it's desired, usually comes from what most of us would probably consider an unbelievable amount of garlic. In my version, I temper the garlic and substitute instead a little of the fieriness of dried red chillies. And although caldo verde is almost always cooked with Portuguese sausages, we vegetarians don't need to know that, do we?

Caldo Verde (Portuguese Potato and Kale Soup)

Recipe by Lisa Turner Cuisine: Portuguese Published on January 4, 2008 Literally "green soup", caldo verde is a simple, charming and nourishing Portuguese potato and kale soup Print this recipe Ingredients: 3 tablespoons olive oil 1 large onion, chopped 6 cloves garlic, minced 2 whole dried red chillies 4 large potatoes, diced or sliced 6 cups cold water 1 large bunch kale, chopped finely 1 tablespoon sea salt fresh ground black pepper Instructions: Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the onion, garlic and dried red chillies and stir for 3 minutes. Add the potatoes and stir for another 3 minutes. Pour in the water and turn up the heat to bring to a boil. Once boiling, reduce the heat again to medium and let the soup boil gently for 20 minutes. Remove the soup from the heat and take out the red chillies temporarily. If a creamier soup is desired, use a hand blender to roughly purée the vegetables, leaving just a few of the potato chunks unblended for taste and texture. Alternately, use a potato masher to mash some of the potatoes into a coarse blend. Put the soup back on the stove and add the chillies back into the pot. Stir in the kale and resume boiling gently for about 10 minutes or until the kale is soft and wilted. Just before serving, stir in the salt and season with ground black pepper. Makes 4 - 6 servings

This is my entry for the next "Weekend Cookbook Challenge". The theme for January is appropriately "veggin' out" as most of us have had our fill of treats and sweets after Christmas.