No Croutons Required - Vegetable Soups

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

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

Wild Rice and Portobello Mushroom Soup

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

Wild Rice and Portobello Mushroom Soup

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

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

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

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

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

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

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

Yields roughly 4 large servings.

Other mushroom soup recipes you are sure to enjoy:

Hungarian Mushroom Soup
Wild Mushroom Soup
Coconut Soup with Mushrooms

Black-Eyed Peas with Fresh Dill

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

Black-Eyed Peas with Fresh Dill

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

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

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

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

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

Yields 4 servings.

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

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

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

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

Squash:

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

Stuffing:

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

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

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

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

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

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

Serves 4.

Another idea for delicata squash you might enjoy:

Sweet potato squash soup with pinto beans and chard

Cinnamon scented challah

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

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

Orange snickerdoodles

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

Spicy Potato Pancakes

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

Spicy Potato Pancakes

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

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

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

Yields roughly 12 pancakes.

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

Brown Lentils and Moong Dal in a Cashew-Almond Sauce

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

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

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

Brown Lentils and Moong Dal in a Cashew-Almond Sauce


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

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

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

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

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

Stir in the parsley or cilantro and serve hot.

Serves 4.

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

Goat Cheese Parmesan Biscuits with Dill

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

Goat Cheese Parmesan Biscuits with Dill

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

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

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

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

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

Yields: 12

Related:

Feta, Olive and Sun-Dried Tomato Scones

Feta and Olive Scones

Olive Oil Parmesan Biscuits

Cheddar Dijon Biscuits

Nigella Lawson's Christmas Pavlova

Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top. One of the most ridiculously simple desserts you can possibly make, the entrance of a fresh pavlova at any holiday gathering will make a disproportionately cheerful and enchanting impression upon your guests. And if after one slice you're tempted to swear off sugar for the rest of your life, be comforted that you're probably lying in the first place and, in the second place, that leftover pavlova will keep refrigerated in an airtight container for almost two weeks.

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

Nigella Lawson's Christmas Pavlova

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

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

Yoyo cookies with creamy passion fruit filling

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

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



Yoyo cookies

Green Pea Soup

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

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

Green Pea Soup

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

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

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

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

Serves 6.

Brown Rice with Lime, Cilantro and Jalapeño

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

Brown Rice with Lime, Cilantro and Jalapeño

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

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

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

Serve hot or warm. Serves 2 to 4.

A big hug, flavored with passion fruit

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

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

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

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

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

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

Black-Eyed Pea and Quinoa Croquettes


For the Croquettes:

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

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

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

Combine the ingredients for the coating in a small bowl.

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

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

Serves 4.

Coconut madeleines

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

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

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

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

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

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

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

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

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

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

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

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

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

Banana almond cake

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

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

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

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