No Croutons Required - The winner and the theme for April's Challenge

The votes are in and the winner of the March edition of No Croutons Required is Helen of Food Stories who made this incredible Smoky, Sweet & Spicy Red Pepper Soup with Feta and Mint. I can't wait to try this one. Congratulations Helen! This is certainly one fine looking soup.

I will be hosting the April edition of No Croutons Required, a monthly vegetarian soup and salad challenge started by Holler of Tinned Tomatoes and myself. The first two themes have centered around soups. In anticipation of Spring, this month we would like participants to submit a soup or a salad or anything in between featuring mushrooms of any variety. Regular readers of our respective blogs will know that Holler and I can never eat enough mushrooms. Though mushrooms are probably the meatiest of vegetarian fare, we do ask that you stick to the vegetarian theme, meaning no meat, poultry or seafood. We are excited to see what everyone will come up with this month and look forward to some new mushroom dishes to grace our tables. Entries are due by April 20th. For a recap of the submission guidelines, please go here.

Parmesan wafer salad

Donna Hay again. Bear with me, please. :)

This salad was published on her magazine #29, in 2006, and it was part of an article in which she showed the readers some of the recipes from a book she was releasing back then. Such a teaser! I chose this salad because I love each and every ingredient in it, but I must admit that seeing it on the cover of the book made me think of how special it would

Mixed Greens with Blueberry Balsamic Vinaigrette

I've enjoyed blueberry pancakes on many occasions, but the idea of blueberries with vegetables for dinner is a new culinary possibility that I've only begun to explore. Not too long ago, I made Red Cabbage with Mushrooms and Blueberries after finding the recipe on Laurie's fine Mediterranean inspired food site. The sweet blueberries complimented the earthy flavour of the cabbage to perfection. Yes, this works for me.

Shortly after making that recipe, I came across Peter G's recipe for Spinach Salad with Blueberry Vinaigrette. I bookmarked it immediately and now I have tried it. This proved to be the ideal accompaniment to my Friday menu of Cheese and Herb Fritters with Tomato and Balsamic Jam and Honey Lemon Seed Poppy Cake for dessert.

Peter suggests you make this dressing with red wine vinegar and a neutral flavoured oil, but vinaigrettes are very versatile and like Peter, I opted for the olive oil and balsamic vinegar combo. I'm sharing this with Kalyn, who is hosting Weekend Herb Blogging this week.

Mixed Greens with Blueberry Balsamic Vinaigrette

1/2 pound or so of mixed greens such as spinach, radicchio, chard, arugula, beet greens

4 ounces of fresh blueberries
1/2 cup of olive oil
2 - 3 tablespoons of balsamic vinegar

Blend the blueberries and whisk together with vinegar and oil. Drizzle over mixed greens.

Sun-Dried Tomato Scones

The older I get, the more I prefer savory over sweet. I do enjoy baking up elaborate treats but I really don't need cheesecakes, cookies and pies around on a regular basis to tempt me, nor do I have much time left over after cooking a good meal. Scones and biscuits and muffins are my favoured baking outlet. Not only are they fairly foolproof, they don't take much time to whip up and they make a good meal accompaniment as well as a nice snack or light breakfast. I've had this recipe for Sun-dried Tomato Scones in my binder of mean-to-tries for years, but somehow, never got around to making it until just recently. This one's a keeper.

The sun-dried tomatoes add a pleasing sweetness to these savory scones that are much like little triangles of pastry. Adhere to the rules of making perfect pastry, meaning don't overwork the dough and take care to use cold ingredients. These are perfect with a bowl of hot soup or simply enjoy as a satisfying savory snack throughout the day.

Sun-Dried Tomato and Basil Scones

2 cups of flour
1/2 cup finely grated Asiago or Cheddar cheese
2 teaspoons of baking powder
1 teaspoon of dried basil
3/4 teaspoon of salt
1/3 cup of cold butter, cut into pieces
1/3 cup of milk
2 eggs, lightly beaten
1/2 - 2/3 cup of sun-dried tomatoes

Lightly grease or line a baking pan with parchment paper. Soak the sun-dried tomatoes in a small bowl of hot water for roughly 15 minutes. Squeeze out the excess water, pat dry with paper towel and cut into little pieces.

In a large bowl, combine the flour, cheese, baking powder, basil and salt. Cut in the butter using a pastry cutter or fork until the butter is in small pieces.

In a small bowl, whisk together the milk and eggs. Transfer to the flour mixture, along with the sun-dried tomatoes and stir to combine.

Flour your hands and shape the dough into a ball. On a floured board, knead the dough roughly 10 times. Transfer to the baking sheet and form into a 8 - 9 inch circle. Cut into 8 wedges, but don't separate. In a preheated 400 degree oven, bake until golden and baked throughout - about 18 - 20 minutes. Separate the wedges and transfer to a wire rack to cool. Serve warm or cool.

Dal Makhani

Like Chana Masala and Rajma, Dal Makhani is one of those signature Indian dishes that one never tires of experimenting with. The essentials remain the same but every cook has their own favoured variations. Part of the gastronomical fun is attempting to top your last effort. For a complete vegetarian meal, serve this creamy Punjabi delicacy with a vegetable side dish and flatbread or grain dish.

Dal Makhani

1 cup of whole urad dal (black gram)
1/2 cup of red kidney beans
4 cups of water
1/2 teaspoon of turmeric
2 dried red chili peppers
2 teaspoons of sea salt

1 teaspoon of cumin seeds
1/2 teaspoon of fennels seeds
1 onion, finely chopped
1 inch piece of ginger, finely minced
3 green chilies, finely minced
2 teaspoons of ground coriander
1/2 teaspoon of cayenne
1 teaspoon of chili powder
pinch of asafetida powder
1 teaspoon of garam masala
2 medium tomatoes, finely diced
1/2 cup of heavy cream, or sour cream

Rinse the urad beans and kidney beans and soak overnight in enough water to cover.

Drain, transfer to a large pot, along with 4 cups of water, the turmeric and dried red chilies. Bring to a boil, reduce the heat to low and cover and cook, stirring occasionally, until the beans are soft - about 1 hour.

In a frying pan, heat a few teaspoons of olive oil over medium heat. When hot, add the cumin and fennel seeds and stir fry for a minute or two. Now add the onion and cook until it begins to brown. Next add the ginger, green chillies, coriander, chili powder and cayenne. Stir fry for a minute. Add a pinch of asafetida powder to the pan, stir and add the tomatoes and garam masala. Cook, stirring occasionally, until the tomatoes thicken - about 10 minutes.

Stir the tomato mixture into the cooked beans, and cook for another 5 - 10 minutes. Mash some of the beans against the side of the pot, add the cream, stir, and cook gently for another few minutes.

Serves 6.

Carrot and Turnip Kinpira

And now for some purity in the kitchen. Simplicity can't get much tastier than this. Sometimes there's nothing more satisfying than some gently sauteed and simmered root vegetables, lightly seasoned with a bit of salt, tamari and sesame seeds.

Carrot and Turnip Kinpira

1 cup turnips, cut into matchsticks
2 cups carrots, as above
sesame oil
pinch of sea salt
2 tablespoons sesame seeds, toasted
tamari sauce, to taste

Brush the oil in a frying pan and heat over medium heat. Add the turnips and carrots with a pinch of sea salt and saute for 2-3 minutes. Add enough water to just cover the bottom of the pan. Cover and cook until the vegetables are almost cooked. Add tamari to taste, cover again, and cook for 2-3 minutes more. Remove the cover and cook off excess liquid. Mix in sesame seeds and serve hot.

Delia's Spiced Chickpea Cakes with Red Onion and Coriander Salad

Delia's Vegetarian Collection is one of the finest cookbooks on my shelf. This is yet another book that could just as easily serve as a coffee table book, for it contains some of the most beautiful photographs of food I've seen. Surprising, I've had this book for a few years now but I've only recently started to give it the attention it deserves. Delia presents over 250 recipes of varying complexity for soups and salads, eggs and cheese, starters, pasta, grains and beans, vegetables and baked treats. Although each and every dish is sure to wow your diners, she also includes a section entitled "Food for Friends" should you have the time and inclination to cook up something extra special, such as Quattro Formaggio Pizza, Wild Mushroom Stroganoff or perhaps a Thick Onion Tart or Savoury Feta Cheesecake.

I've had my eye on this recipe for Spiced Chickpea Cakes with Red Onion and Coriander Salad for quite some time and after tasting it, I can't believe it took me this long to make. I've modified Delia's recipe slightly to suit my spicy tastes. The texture of these little cakes is much like a baked falafel, though the seasonings are quite different. Delia suggests serving the chickpea cakes with brown rice, and I went one step further and served them alongside Mushrooms Paprika with Brown Basmati Rice.

Spiced Chickpea Cakes with Red Onion and Coriander Salad

For the Chickpea Cakes:

1 1/4 dried chickpeas
2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
butter
1 small onion, finely minced
1 large jalapeno pepper, finely minced
2 - 3 garlic cloves, minced
2 red chillies, finely chopped
1 green chili, finely chopped
1 1/2 teaspoons of turmeric
2 handfuls of fresh coriander
3 - 4 tablespoons of yogurt (preferably goat's milk yogurt)
1/2 teaspoon grated lemon zest
1 large egg, beaten
1/2 cup of wholemeal or chickpea flour
2 tablespoons of sesame oil
sea salt and freshly cracked black pepper

For the Onion Salad:

1 medium red onion, cut into thin slices
1 teaspoon of grated lemon zest
juice from 1 lemon
3 tablespoons of fresh coriander leaves

Soak the chickpeas overnight in enough water to cover. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes, or until the chickpeas are tender. Drain and set aside.

While the beans are cooking, prepare the salad. In a small bowl, toss together the onion, lemon zest, lemon juice and coriander leaves. Marinate for at least 30 minutes, tossing occasionally.

Now roast the seeds. In a small frying pan, over medium heat, dry roast the cumin and coriander seeds for a few minutes. Grind them to a powder in a mortar and pestle or electric coffee grinder. Set aside.

Heat a tablespoon or two of butter or oil in a saucepan over medium-low heat. Add the onion, jalapeno, chillies and garlic to the pan. Cook for 5 minutes or so, or until the onion begins to lightly brown. Stir in the toasted and ground coriander and cumin, and the turmeric and stir and fry for another 30 seconds. Remove from heat and set aside.

Transfer the cooked and drained chickpeas and coriander leaves to a food processor and process until evenly chopped. In a medium bowl, combine the chickpeas, cooked onion mixture, powdered roasted spices, lemon zest and juice, and 3 - 4 tablespoons of yogurt. Season to taste.

Form into 8 roughly 1/2 inch patties. Coat each patty in a some of the beaten egg and coat with flour. Heat the oil over high heat in a frying pan. When hot, fry the cakes a few batches at a time, roughly a minute per side. Drain on paper towels for a few minutes and serve over an elegant portion of Red Onion Salad, with a dollop of yogurt on the side.

I'm submitting this to the Waiter, there's something in my .. food event, hosted this month by Cook Sister. The theme is pulses.

White chocolate chunk macadamia nut cookies

Move over, pecans: I have a new nut love. And it’s called macadamias.Macadamias on ice cream? So good. Paired with white chocolate in a cookie? Heavenly.I got the recipe from Lynn’s blog – don’t forget to check her cookies and while you’re at it read how funny her baking session was that day.My baking session was pretty good, too – I got loads of cookies, which I sent to Joao’s coworkers.White

Cheese pinwheel scones

Don’t let these fool you: despite their pale look, they are pretty addictive. Don’t believe me? Joao had several. And he never eats my baked goods. Ever.I usually don’t go for savory baking, but who can say no to bread filled with 3 types of cheese?Even though the scones were delicious, there are two things I’d do differently: add more salt to the dough and use an egg wash to get them nicely

Indian-Style Baked Eggs Florentine

Eggs Florentine is one of those breakfast classics that have inspired countless variations upon the simple theme of a cooked egg topped with a savoury sauce and sitting on a small bed of cooked spinach. Well, count me in for another experiment, and I can honestly say that this Easter Sunday breakfast was not just the best Eggs Florentine I've ever had but probably one of the tastiest breakfasts I've ever made. Best of all, it takes very little time to prepare, especially if you make the lightly spiced but beautifully fragrant creamed spinach that forms the Indian-style base of these Eggs Florentine the night before. Even so, the spiced creamed spinach takes only 20 minutes to prepare and cook.

You will need eight 4-ounce ramekins or custard cups to make these baked Eggs Florentine, or you can use four larger gratin dishes and divide the same ingredients four ways instead of eight. They are best served right out of the oven, but warn your diners that they are very hot indeed, and a few moments of cooling might spare them a scalded tongue!

Indian-Style Baked Eggs Florentine

Recipe by Lisa Turner Published on March 25, 2008 An Indian-style update on the classic Eggs Florentine with homemade spiced creamed spinach ̬ a simple but stunning and extraordinarily delicious breakfast Print this recipe Ingredients: butter 1 cup spiced creamed spinach 8 large eggs sea salt fresh ground black pepper 4 oz. sharp old cheddar, thinly sliced 1/4 cup bread crumbs cayenne Instructions: Lightly grease 8 ramekins or custard cups with butter and preheat the oven to 350°. Place the ramekins on a baking tray. Spoon 2 tablespoons of the spiced creamed spinach in the bottom of each ramekin. Break an egg into a saucer or cup, and slide the egg into a prepared cup. Repeat with each of the remaining eggs, putting one egg into each ramekin. Sprinkle each cup with a little salt and fresh ground black pepper, and slide the baking tray into the oven. Bake for 12 minutes. Remove the tray from the oven and carefully lay slices of the cheddar cheese on top of each egg. Sprinkle the tops with 1/2 tablespoon of bread crumbs and a pinch of cayenne, and return the tray to the oven. Bake for 5 minutes longer, until the egg whites are set, and up to 10 minutes if you prefer the yolks to be set as well. The cheese should be bubbling, and the bread crumbs browned. Very carefully transfer the ramekins to a plate and serve with a fork or spoon. Makes 8 servings

This is my submission to Weekend Herb Blogging, hosted this week by Ramona of The Houndstooth Gourmet

Spiced Creamed Spinach ( Malai Sak )

Spinach is one of the characteristic flavours of North Indian cuisine, and a spiced and creamy spinach dish is often found on tables as an accompaniment to all kinds of meals when in season. This lightly spiced creamed spinach is a modern adaptation of a Delhi-style malai sak in which flour and milk is used instead of yogurt to give the sauce a thicker and more pliable consistency, and is delicious served on its own as a vegetable side dish for North Indian meals, or spooned on rice or toast, scooped in a soft flatbread, or used as a filling in dosas. It also makes an incredible base for an Indian-style Eggs Florentine.

You can also used defrosted frozen chopped spinach in this recipe, pressed through a strain to drain away excess liquid, though I highly recommend you purchase some fresh spinach for the full flavour experience.

Spiced Creamed Spinach ( Malai Sak )

Recipe by Lisa Turner Cuisine: Indian Published on March 24, 2008 A lightly spiced and wonderfully fragrant North Indian creamed spinach classic — delicious served as a vegetable side dish, spooned on rice or toast, scooped in a soft flatbread, used as a filling in dosas, or as an elegant base for my Indian-Style Eggs Florentine Print this recipe Ingredients: 3 tablespoons ghee or butter pinch of asafoetida powder 1/4 teaspoon garam masala 1/4 teaspoon ground coriander 1/8 teaspoon cayenne 1/8 teaspoon turmeric 1/8 teaspoon ground nutmeg 1/4 cup unbleached all-purpose flour 2 cups milk, heated 10 ounces spinach, chopped 3/4 teaspoon sea salt fresh ground black pepper Instructions: Melt the ghee or butter in a large saucepan or wok over medium heat. As it melts, toss in the asafoetida powder into some of the heated butter, wait a few seconds, then stir in the garam masala, coriander, cayenne, turmeric and nutmeg. Turn down the heat to moderately low, and stir-fry the spices for a couple of minutes until fragrant. Whisking the spiced butter or ghee continually with one hand to avoid clumping, slowly sift the flour through a fine-mesh strainer into the pan with the other hand. Slowly pour in the heated milk, while continuing to whisk. As the milk is blended into the butter and flour mixture, it will become a medium-thick sauce. Continue whisking to keep the sauce smooth until it reaches the desired consistency. Add the spinach and use a fork to spread the spinach evenly throughout the sauce. Cook for 5-6 minutes, stirring frequently with a wooden spoon. Remove from heat, and season with the salt and black pepper. Serve hot. Makes about 3 cups

Savoury Rice and Split Pea Pancakes with Buttery Green Beans and Tomato-Cilantro Sauce

Over the past few months, I've been able to try my hand a couple of times at making dosas, the delicately thin and soft but sturdy savoury pancakes that are traditional in South Indian kitchens. Made with a lightly seasoned batter of fermented and ground basmati rice and split beans, dosas have a savoury fragrance that makes them a delight to munch on by themselves, but they're also versatile enough to roll and dip into all kinds of chutneys or sauces or stuff with almost any kind of filling for breakfast, lunch, dinner or a snack.

Except for taking a fair investment of time in the kitchen, there's nothing not to love about dosas, and when I found out that Srivalli was hosting a roundup of dosa recipes, I couldn't resist the opportunity to try out a new version. In the past, I've used the extensive collection of traditional Indian recipes in Yamuna Devi's Lord Krishna's Cuisine cookbook for dosa ideas, but for this occasion I thought I would go with something a little more contemporary.

These savoury rice and split pea pancakes with buttery green beans and tomato-cilantro sauce are only slightly changed from a recipe in Yamuna's Table, another cookbook from Yamuna Devi that this time features Indian dishes updated for modern Western kitchens and often fused with other cuisines. Devi's recipes always have a perfect blend of complementary flavours, but the contrast in flavours and textures in this dish is simply amazing.

Savoury rice and split pea pancakes with buttery green beans and tomato-cilantro sauce

Pancakes:

1/2 cup basmati rice
2/3 cup split green peas
2 jalapeño peppers, seeded and chopped
1/2 teaspoon cayenne
1/2 teaspoon sea salt
1 3/4 cups water
1/2 cup unbleached all-purpose flour
1/4 cup cilantro leaves
olive oil for frying

Green beans:

1 1/2 pounds green beans, trimmed and cut into 1/2-inch pieces
1 tablespoon unsalted butter
1 tablespoon fresh dill, chopped
sea salt and fresh ground black pepper to taste

Tomato-cilantro sauce:

1 1/2 cups whole-fat yogurt
1/4 cup cilantro leaves, chopped
1 tablespoon tomato paste
1 teaspoon cayenne
1/2 teaspoon chili powder
1 teaspoon sesame oil

Rinse the split peas thoroughly under cold running water for several minutes, then place in a bowl. Add 3 cups of cold water and loosely cover. Similarly, rinse the rice under cold running water as well and place in a separate bowl. Again, cover with 3 cups of cold water and loosely cover. Soak overnight and then drain.

Place the rice in a blender or food processor and grind until it forms a coarse cornmeal consistency. Add the split peas, jalapeños, cayenne and salt, and continue to process until ground. Pour in the water along with the flour and cilantro and blend until the mixture is a fairly thin grainy batter.

Preheat a 10-inch frying pan or cast-iron pan over medium-low heat for 2-3 minutes. Sprinkle a few drops of water on the pan to test the temperature — if it is just right, the drops will dance and sputter before vanishing. If the drops vanish right away, turn down the temperature slightly, or if the drops just sit on the surface before boiling, turn up the temperature slightly. Brush the surface with a light film of olive oil.

Scoop 1/3 cup of the batter and place on the middle of the pan. Wait a few seconds, then place the bottom of a ladle or large spoon in the centre of the batter and spread it outwards in a continuous spiral, pressing lightly, until you have a thin round or oval pancake about 8 inches in diameter. Drizzle a teaspoon of the ghee or olive oil over the surface and around the edges of the pancake.

Cook for 3-4 minutes until the edges of the pancake curl up and the bottom is golden to reddish-brown. Turn the pancake over and fry for another 2-3 minutes. Slip the pancake out of the pan on to a plate. Repeat the water sprinkling periodically to test the temperature of the pan and brush with a little more oil before adding each 1/3 cup of batter. Stack the pancakes as they come out, separating them with wax paper.

While the pancakes are cooking, steam the green beans for about 8 minutes, until just tender, and set aside. When the pancakes are finished, melt the butter over low heat in a large wok or frying pan until nutty brown. Stir in the dill and beans and cook until heated through. Season with salt and pepper to taste.

To make the sauce, stir the yogurt, cilantro, tomato paste and spices into a bowl and mix well. Swirl in the sesame oil.

To serve, place a pancake on a serving plate glossy side up and spoon about 2/3 cup of the green beans on one half so that they spill out on the plate. Fold the pancake over and drizzle with tomato-cilantro sauce.

Makes about 10 8-inch pancakes.

No Croutons Required - Spicy Soups

The entries are in and Holler has just hosted the March roundup of No Croutons Required. The theme for this month was spicy soups. Be sure to check out all of the mouthwatering soups and don't forget to vote for your favorite.

I will be hosting the next edition of this vegetarian soup and salad event. The theme will be announced at the beginning of April.

Mushrooms Paprika with Brown Basmati Rice

I recently borrowed a new cookbook entitled World Vegetarian Classics from the library and after flipping through the extensive collection of over 250 authentic vegetarian dishes, immediately decided to purchase the book, even though I had yet to try any of the recipes. I simply could not resist the beautiful photographs contained within and the insightful descriptions of each region's culinary traditions, complete with a focus on the potentially more obscure and unfamiliar ingredients commonly used. A host shopping around for coffee tables books should take note, especially if they are planning on serving dinner to their guests.

Each recipe presented contains readily obtainable ingredients as the author has taken care to adapt her selections for the modern kitchen. The instructions are straightforward and sure to provide novice cooks with the means to produce first class meals. More experienced chefs will be inspired to add their own special and favoured touches to classic international signature dishes.

Characteristically, the first recipe I decided to make shortly after my copy of Celia Brooks Brown's book arrived was focused on mushrooms. Hungarian in origin, this easy and quick to prepare dose of mushroom bliss would be perfect served over pasta or any cooked grain. I complemented the earthy mushrooms with the nutty flavour of brown rice.

Houby Paprikas

1 cup of brown Basmati rice
2 cups of water
2 tablespoons of butter or sesame oil
1 medium onion, chopped into smallish bits
1 pound of mixed fresh mushrooms, roughly chopped (I used a combination of crimini and button)
sea salt and freshly ground pepper
1 1/2 tablespoons of paprika (I used Hungarian)
generous 1/4 teaspoon of cayenne
3/4 - 1 cup of sour cream
3 tablespoons of chopped fresh dill

Rinse the rice in a strainer under cold water. Soak in 2 cups of water overnight in a medium pot. Bring to a boil, immediately reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 35 - 40 minutes. Let sit for 5 minutes and then fluff with a fork.

While the rice is cooking, heat the oil or butter in a large wok or pot over low heat. Add the onion and cook until soft and translucent.

Next, increase the heat to medium-high and add the mushrooms to the pan. Season with salt and pepper and stir and fry until the mushrooms begin to brown in their own juices. Add the paprika and cayenne, stir and cook for a few minutes longer, add sour cream and simmer for another 5 minutes.

Spoon over steaming brown rice.

For more Hungarian mushroom inspired creations, see also Hungarian Mushroom Soup.

Baked Italian Brown Rice Balls (Arancini)

This is one version of the wonderfully crispy and spciy fried rice balls and croquettes that I used to love making all the time, but I've been out of the habit for a long time now because I despise wasting several cups of good quality olive oil for deep-frying and I absolutely refuse to use cheaper vegetable oils. But they were always such a tasty treat that I kept returning to the idea when thinking of something to accompany the Italian-style Cannellini Bean Soup with Fontina Gremolata I had planned for my menu. To overcome my scruples, I came up with a healthier alternative to deep frying and baked the rice balls instead. I was delighted when they turned out just as delicious as I had remembered them, crunchy and brown on the outside and creamy and chewy in the middle.

These rice balls would also be a good appetizer or snack, served along with some salsa.


These rice balls take little time to prepare, but can take some while to cook, especially if they don't all fit in one baking dish. You can cut down on the time by cooking the rice in the morning and letting it cool during the day. Leftovers can be wrapped in foil and reheated in a 350° oven for 15-20 minutes.

Baked Italian Brown Rice Balls (Arancini)

Recipe by Lisa Turner Cuisine: Italian Published on March 20, 2008 Crispy, spicy and cheesy Italian-style rice balls — heavenly, and baked instead of fried Print this recipe Rice balls: 1 1/3 cups brown rice 2 2/3 cups water 2 teaspoons olive oil 3 eggs 4 ounces mozzarella cheese, chopped into 1/8-inch cubes 3 tablespoons fresh grated Parmesan cheese 1/4 cup fresh basil leaves, chopped, lightly packed 1 jalapeño, seeded and finely minced 2 cloves garlic, minced or crushed 1/2 teaspoon sea salt 1/4 teaspoon cayenne Coating: 2 eggs 2 teaspoons olive oil 1 1/2 cups bread crumbs fresh ground black pepper olive oil for baking Instructions: Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30 - 40 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. In a large bowl, mix together the rest of the ingredients for the rice balls. Stir in the cooled rice until all the ingredients are combined. Preheat an oven to 400° and grease the bottom of a glass baking dish with a generous layer of olive oil. Whisk together the eggs and olive oil for the coating together in a small bowl. In another small bowl, stir together the bread crumbs with plenty of ground black pepper. Wet your hands, and shape the rice mixture into 2-inch balls. Dip each rice ball into the egg and oil mixture, then roll around to coat in the bread crumbs. Transfer to the baking dish and bake for 15 - 20 minutes until the bottoms are golden brown. Turn over and bake for another 10 - 15 minutes. Drain on paper towel, and serve hot. Makes approximately 18 2-inch rice balls

Cashew Rice with Diced Potatoes

Although one might not think to serve rice and potatoes together due to their starch content, this recipe for Cashew Rice with Potatoes from Yamuna Devi's Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking may cause you to reconsider that assumption. Ms. Devi says the starch content is about the same, so combining the two really only yields the same amount as a portion of rice. This dish uses fresh garam masala, which is really quite easy to make and more flavorful than ready made blends.

For a complete and satisfying vegetarian meal, serve with a legume dish, such as Black-Eyed Pea Soup with Corn and Dill.

Cashew Rice with Diced Potatoes

For the Garam Masala:

5 black peppercorns
6 whole cloves
2 inch piece of cinnamon stick
1/2 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1 tablespoon of sesame seeds
2 tablespoons of fresh or dried shredded coconut

For the Rice:

1 cup of basmati rice
3 tablespoons of ghee or a mixture of butter and oil
1/2 cup of raw cashews, broken into bits
1 teaspoon of ginger, finely minced or shredded
2 - 3 teaspoons of hot green chillies, finely minced
1 teaspoon of cumin seeds
1/2 teaspoon of black mustard seeds
8 - 10 fresh or dried curry leaves
1 large potato, cut into 1/2 inch cubes
1/2 teaspoon of turmeric
1 teaspoon of salt
2 - 2 1/2 cups of water
1 tablespoon of butter or ghee
3 tablespoons of fresh or dried coconut for garnishing
2 - 3 tablespoons of fresh chopped parsley for garnishing (optional)

To make the Garam Masala:

In a small heavy frying pan, roast the peppercorns, whole cloves, cinnamon stick, coriander seeds and cumin seeds over low heat for about 5 minutes. Remove from the heat and break the cinnamon stick into small pieces.

Grind together the roasted spices, sesame seeds and coconut until you have a fine powder. Transfer to a small bowl and set aside.

For the Rice:

Wash the rice well in a small strainer, soak overnight or for a few hours, drain and let air dry for about 15 minutes.

Heat the oil in a large pot over medium-low heat until hot. Fry the cashew pieces until they are golden brown. Remove with a slotted spoon and set aside.

Raise the heat and add the ginger, green chilies, cumin seeds and black mustard seeds to the pot. Fry until the mustard seeds turn gray and begin to pop. Add the curry leaves, stir, and then add the potato. Stir fry for 6-8 minutes, or until the potato is nicely browned. Now add the rice, turmeric and salt. Stir and fry for about one minute. Pour in the water, garam masala and fried cashews. Bring to a boil, reduce the heat to very low and cover and cook until the liquid is absorbed - about 20 minutes.

Remove from the heat, let sit, covered, for 5 minutes. Add the remaining tablespoon of butter, fluff with a fork. Garnish with coconut and parsley if desired.

Serves 4 - 5.

This is my entry to Weekend Herb Blogging, hosted this week by Katie from Thyme for Cooking.

Ice-cream scoop pecan and cinnamon cookies

An old love and a new love, that’s what I have here: cinnamon and pecans. Even though pecans were no stranger to me, I had never baked with them until I made these cookies. After trying them I was really glad I had another package of pecans in my fridge.

I don’t need to tell you about my love for Donna Hay’s recipes anymore, do I? Her food is oh, so good. These cookies were published on her

My Mom's Classic Butter Tarts

As of today, Lisa's Kitchen is officially one year old. Thank you to all of my regular readers for your encouraging comments and insightful ideas. I've met some special people over the course of the past year due to my blogging efforts and for that, I'll remain forever grateful. I started this site on my mom's birthday, but sadly, my mom is no longer here to brighten the days of all those who were fortunate enough to appreciate and enjoy her food, kindness and unconditional love for her family. I'm thankful she at least got a brief glimpse of my efforts here as my mother was one of my earliest culinary influences.

I can't think of a better way to remember my mom and celebrate one year of cooking from Lisa's Kitchen than by sharing my mom's best ever butter tart recipe. My mom was a master of pastry. Her pies and tarts always turned out perfectly. Though she was a good cook and excellent baker, her butter tarts are fondly remembered by all who tasted them as some of the best they ever had. The filling is gooey, but not runny, making it a perfect indulgence to enjoy without a fork. Store bought varieties of this classic Canadian treat are very pale in comparison.

I've had success in past with pastry, but I must admit, I still struggle with it. Take my first attempt at making these tarts for example. Though I understand that it is essential to use cold ingredients in order to produce a flaky, light tart shell, I was impatient to get baking and so did not chill the shortening long enough. I also overworked the dough and rolled it out too thin. The result was a rather tough, sticky pastry that tore when I transfered it to the tins. Not a good start, especially considering I had already prepared the filling. Thankfully for those unfortunate enough to be around when I'm making pastry, my once fierce temper has abated significantly. Instead of throwing the dough across the room, as I have been known to do, I merely uttered some oaths and punched the failed lump of waste before transferring the majority of it to the trash can. Then I had a cigarette before trying again.

They didn't work out quite as well as my mom's, but the filling tasted just as I had remembered it, with a slightly stronger vanilla taste because I doubled the amount called for in the recipe. Even the most classic recipes can sometimes be improved upon.

Usually I use butter for my pastry, but in the interest of documenting my mom's recipe, I've followed her version, provided here, which uses shortening instead. Feel free to substitute your own favored pastry recipe.

Mom's Classic Butter Tarts

To make the pastry:

2 cups of flour
1 teaspoon of salt
3/4 cup of shortening
5-7 tablespoons of ice water

Combine the salt and flour in a medium mixing bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse meal.

Add the water a bit at a time, mixing lightly with a fork, until the dough begins to hold together. Shape the dough into a firm ball with your hands. On a lightly floured board, roll the dough out until it is roughly 1/8" thick. Cut into 4" rounds, and transfer to muffin tins, pressing down gently.

To make the filling:

1 egg, beaten
1/3 cup of butter, softened
1 cup of brown sugar
2 tablespoons of milk
a generous 1/2 cup of raisins
1 - 2 teaspoons of vanilla

Mix together all of the ingredients in a medium bowl. Spoon the mixture evenly into the tart shells. Bake in a preheated 450 degree oven for 8 minutes. Reduce the heat to 350 degrees and bake for another 15 - 20 minutes longer, or until the filling is set and the pastry is lightly browned.

Makes 12.

Blueberry-Stuffed French Toast with Blueberry-Orange Sauce

Could anything be better than French Toast covered with a blueberry sauce? How about French Toast stuffed with blueberries and covered with a blueberry sauce? As soon as I saw Chef Tom's blueberry-stuffed French Toast with blueberry-orange sauce, I knew I was going to try this.

This is a thoroughly decadent and incredibly delicious breakfast that will cheer anyone up on a cold March weekend morning when spring refuses to come along. I haven't made any real changes to Chef Tom's original recipe except to substitute maple syrup for the sugar. There's no combination of flavours quite like blueberries and maple syrup, and the critical instruction for making this French Toast is to avoid eating the blueberry-maple syrup bread filling before stuffing the bread. With a little luck, you might have a spoonful or two left over after stuffing to put into your mouth!

Blueberry-stuffed French Toast with blueberry-orange sauce

French toast:

butter
6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons maple syrup
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices Italian bread, 1-1/4 inches thick
1/3 cup sliced almonds

Blueberry-orange sauce:

1/4 cup orange juice
1/4 cup water
1 cup fresh or frozen blueberries
2 oranges, peeled and divided into sections (I used blood oranges)
3 tablespoons maple syrup
1 tablespoon cornstarch

Preheat oven to 400º and grease a large baking sheet with a generous layer of butter.

Whisk together the eggs in a medium bowl with the orange peel, orange juice and 2 tablespoons of the maple syrup until well blended. Pour into a 13×9-inch baking pan and set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon of maple syrup. Using the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill the pockets with the blueberry mixture, dividing evenly.

Place the filled slices in the egg mixture. Let stand on each side for 5 minutes to absorb the egg mixture. Arrange on the prepared baking sheet and sprinkle with the almonds. Bake in the preheated oven for 10 minutes, and then turn over the slices to bake for another 5 minutes or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the blueberry-orange sauce by bringing the orange juice and water to a boil in a small saucepan. Add the blueberries and orange sections and bring to a boil again. Cook for another 2 minutes or until the juice is released from the fruit. Stir in the maple syrup and cornstarch, and continue to cook, stirring constantly, for another couple of minutes or until the sauce thickens. Reduce to a simmer until the french toast is baked.

Serve the french toast slices warm covered with hot blueberry-orange sauce.

Caipirinha truffles

The sweet and lovely Emiline is hosting her first food event: St. Paddy's Day Pub Crawl!!I’m not Irish like her, but I do have my share of Italian/German/Portuguese blood and I like some alcohol sometimes. :)It took me a while to decide what to prepare for the event (today is the deadline to take part in it) because I wanted something with a Brazilian feel. Finally, I went for these caipirinha

Cannellini Bean Soup with Fontina Gremolata

Chef Jules' elegant and elegantly simple recipes over at Gourmet A Go-Go have been an inspiration to me almost from the beginning of my adventures in food blogging. From desserts to soups, and every kind of fare between, I doubt there's a single vegetarian friendly dish of his that I wouldn't adore being served. The next best thing is to make them myself; I've tried my hand at a few already, and my bookmarks are filled with plenty more.

This cannellini bean soup with fontina gremolata is one I've had my eye on for a long time now. When Chef Jules remarks modestly that he "had this for lunch" and that it was good, you can be sure that it is fit for the finest dinner table.

I tinkered with some of the ingredients — substituting fresh spinach for carrot, and a handful of dried red chillies instead of half a fresh one to give it a little extra kick. I wouldn't be at all embarrassed to serve this attractive and delicious soup to anyone on any occasion. I dished this up with some Baked Italian Brown Rice Balls for a thoroughly satisfying meal. A purist would strain the puréed soup through a fine sieve, as Chef Jules suggests, to give it a perfect creaminess, but I suppose I'm not really a purist, and I would hate to have lost those little green flecks of spinach besides.

I should add that this was the first time I've ever tried a gremolata, since they're more often made as a topping for Italian veal dishes, but it won't be the last. Gremolata would be a nice garnish for a variety of soups and even a nice topping for slices of crusty bread brushed with some olive oil and toasted under the broiler.

Cannellini bean soup with fontina gremolata

1 cup dried cannellini (white kidney) beans
4 tablespoons unsalted butter
1 large onion, chopped
3 cloves garlic, chopped
2 tomatoes, chopped
4 dried hot red chillies, crumbled
2 black cardamom pods, crushed
1 teaspoon cumin seeds
5 1/2 cups vegetable stock
1 cup fresh baby spinach leaves, lightly packed
1/2 teaspoon sea salt
fresh ground black pepper

Gremolata:

3/4 cup fontina cheese, very finely grated
1 tablespoon finely grated lemon zest
1 tablespoon fresh thyme leaves
2 garlic cloves, finely minced

Soak the cannellini beans overnight in a glass or ceramic bowl covered with 2 inches of water, with a little yogurt whey or lemon juice added. Drain the beans before cooking.

Melt the butter in a large saucepan or medium soup pot over medium heat. Add the onions and garlic, and sauté for 4 to 5 minutes, until softened. Toss in the beans, tomatoes and dried chillies. Cover and cook gently for 5 minutes. Stir in the cardamom pods and cumin seeds along with the vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally, until the beans are tender.

Remove from heat and purée the soup with a hand blender until smooth. Return to the heat, and add the spinach. Cook for just 2-3 minutes until the spinach is lightly wilted. Remove from heat, and purée once again with the hand blender, this time just until the spinach is finely chopped. Add the salt and pepper, taste for seasoning, and return to a very low simmer until serving.

For the gremolata, mix all the ingredients together in a bowl and scatter over freshly ladled bowls of warm soup. Serves 4 to 6.

I'm sharing this soup with Proud Italian Cook and Finding La Dolce Vita who are hosting a new food event featuring Italian food.

Brown Rice & Corn

Like the way Europeans looked until recently upon the flours used to make brown breads, brown rice is usually regarded as poor-man's food in Asia because it has not been milled. That's a shame because the bran layer that is removed in the milling and polishing process to make white rice is actually the richest part of the grain, containing much of its fibre, essential fatty acids, magnesium, iron, and vitamins B1 and B3.

Fortunately brown rice is just as easy to cook with as white varieties, although it must be soaked before cooking and takes longer to absorb water during cooking. It also has a pleasant and slight nutty taste on its own, and is as adaptable to most of the different seasonings and vegetables that we like to use with rice.

This tasty brown rice dish is a wonderful accompaniment to almost any everyday kind of meal, and especially because it's so very simple to make.

Brown rice & corn

1 cup brown rice
1 1/2 cups water
1 small onion, chopped
2 cloves garlic, crushed or minced
1/2 cup frozen corn
2 jalapeño peppers, seeded and chopped
1 large tomato, coarsely chopped
1/2 tablespoon dried oregano
1/4 teaspoon sea salt

Rinse the brown rice under cold running water and soak overnight in 1 1/2 cups of water in a covered bowl.

Drain the rice over a medium saucepan and set the rice aside. Bring the soaking liquid in the saucepan to a boil over high heat. As the water heats, stir in the onion, garlic, corn, jalapeños, tomato and oregano.

As soon as the saucepan comes to a boil, reduce the heat to low, stir in the salt and rice, and cover. Simmer for 30-40 minutes or until the liquid is absorbed and the rice is tender.

Fluff with a fork and serve. Serves 4.

Portobello Mushrooms Stuffed with Quinoa

I've never met a mushroom I didn't like. Wild, dried or regular button mushrooms are always a welcome addition to my kitchen. I don't tend to last a week without serving a dish focused on these meaty delights. The possibilities are as endless as the creativity of the cook.

For this week's fix, I was tempted to make my Stuffed Mushrooms with Goat's Cheese again, but I also had a craving for marinated portobellos. I finally decided to combine the idea of stuffed mushrooms and marinated portobellos and came up with this recipe for stuffed marinated portobello mushrooms with quinoa. The additional bonus here is yet another idea for one of the world's most perfect grains.

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Quinoa Stuffed Portobello Mushrooms

Recipe by Lisa Turner Published on March 13, 2008 Marinated Portobello mushrooms stuffed with seasoned quinoa and baked with a cheese topping Print this recipe Ingredients: 1 cup quinoa 2 cups water 1/3 cup olive oil 1/3 cup balsamic vinegar 2 heaping teaspoons Dijon mustard 2 cloves garlic, crushed or minced 1 teaspoon dried rosemary sea salt and fresh ground black pepper 8 large portobello mushrooms, stems removed 4 sun-dried tomatoes 2 teaspoons olive oil 1 small onion or 1 large shallot, diced 1 fresh green chili, seeded and minced 2/3 cup corn, fresh or frozen Fontina cheese cut into thin strips (or Gruyère or Mozzarella) Instructions: Rinse the quinoa under cold running water and soak in 2 cups of water overnight. Whisk together the balsamic vinegar, olive oil, Dijon mustard, rosemary, a bit of salt and pepper, and half of the garlic. Coat each portobello mushroom with the marinade and leave to sit for at least 30 minutes. Meanwhile, soak the sun-dried tomatoes in a small bowl of hot water for 15 minutes. Squeeze out excess liquid and cut into tiny pieces. Set aside. In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. When hot, add the remaining garlic, shallots and green chili to the pan. Stir and fry for a few minutes. Add the quinoa along with its soaking liquid, corn, and a bit of salt and pepper to the pan. Bring to a boil, reduce the heat to low, and cover and cook for 20 - 30 minutes or until the liquid is absorbed. Let the quinoa sit for five minutes, add the chopped sun-dried tomatoes to the pan, and fluff with a fork. Stuff each mushroom with some of the quinoa and place on a baking sheet. Top each stuffed mushroom with strips of cheese. Bake in a preheated 350° oven for 10 - 15 minutes. Place the mushrooms under the broiler for another few minutes to brown the cheese. Makes 4 - 8 servings