Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

This was my first time cooking with fresh figs and as the weather warms up, I look toward offering more salads at my dinner table. The blend of flavors here is magnificent. How can you go wrong with mixed greens and herbs, sun-dried tomatoes and olive oil? And then, there is goat cheese … a must for this recipe that I have adapted from Plenty by Yotam Ottolenghi.

This is one of my favorite books that has so many offerings for vegetarians and vegans too. The pictures are divine and really, this should be a coffee table book in addition to a guide for wonderful meal ideas. Certainly a prize for us cookbook fiends. Indeed, there's plenty of goodness here and also lots of easy and adaptable recipes. I was considering adding black olives to this beautiful warm weather salad, but I think this dish stands on its own just as I outline here because the olives might be a bit overpowering, but perhaps green olives might be a nice addition.

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on June 7, 2012 A fresh peppery arugula and basil summer salad served with a pomegranate vinaigrette and topped with fresh figs and crumbled goat cheese Print this recipe Dressing: 1 large shallot, finely sliced 1 teaspoon Dijon mustard 2 teaspoons pomegranate molasses 1 teaspoon sea salt fresh cracked black pepper to taste 3 tablespoons extra virgin olive oil Salad: 1 1/2 cups fresh arugula (reserve a small handful for garnish) 3/4 cup fresh basil (reserve a small handful for garnish) 4 - 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 8 ripe figs, rinsed and kept at room temperature, sliced vertically and then cut into quarters 5 oz (140 g) goat cheese, crumbled Instructions: To prepare the dressing, whisk together the shallot, Dijon mustard and pomegranate molasses in a small bowl. Add salt and pepper and then whisk in the olive oil gradually. In a large bowl, combine the arugula, basil and sun-dried tomatoes, reserving some of the arugula and basil leaves for garnish. Toss with the dressing. Transfer portions to plates and serve at room temperature topped with figs, crumbled goat cheese and more olive oil and seasoning if desired, and garnished with the remaining arugula and basil leaves. Makes 4 servings

More salads that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Salad
Lisa's Classic Vegetarian Caesar Salad
Ethiopian Lentil & Mustard Salad (Azefa)
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The Ethnic Vegetarian by Angela Shelf Medearis

Audio Accompaniment: Jan Jelinek

South Indian Egg Curry

I don't eat eggs very often these days, but I had a craving and the theme for this month's No Croutons Required is soups or salads featuring eggs. I will also accept egg curries, like this one. I invite fellow bloggers to submit their creations. You have until the 20th of the month to participate in the challenge.

The combination of lightly boiled eggs in a rich tomato based spicy sauce is surely one you will want to try if you enjoy eggs and Indian cuisine. It's easy to prepare too and the sauce is such a delight that you may want to make it without the eggs, include some cooked legumes as the sauce is simmering and serve with rice and/or Indian flatbreads.

Either way, with or without the eggs, I recommend pairing this dish with a bed of hot buttered rice and some Indian pancakes.

South Indian Egg Curry

Recipe by Lisa Turner Cuisine: Indian Published on May 13, 2012 Hard-boiled eggs simmered in a rich, spicy and fragrant Indian tomato sauce Print this recipe Ingredients: 4 large eggs 2 tablespoons ghee or olive oil 2 teaspoons black mustard seeds 1 large onion, finely chopped 1 clove garlic, crushed 1-inch piece fresh ginger, minced 4 green chilies, seeded and minced 2 teaspoons turmeric 2 teaspoons cumin seeds 1/2 teaspoon cayenne 3 tablespoons fresh or dried grated coconut sea salt and fresh cracked black pepper to taste generous handful of dried curry leaves 4 medium tomatoes, finely chopped 2/3 cup plain yogurt fresh parsley, chopped Instructions: Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pot, set aside to cool, and then peel off the shell. Heat the ghee oil in a medium-large saucepan or wok over medium heat. When hot, toss in the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the onion to the pan and stir and fry for 10 minutes or until the onions turn golden. Next add the garlic, ginger, green chilies, turmeric, cumin seeds, cayenne, coconut, and salt and pepper to taste. Stir and fry for a minute or two. Add the curry leaves and tomatoes, and simmer until you have a thick sauce, stirring occasionally. Stir in the eggs, simmer for another few minutes, and gradually stir in the yogurt. Cut the eggs in half and serve hot or warm with plenty of the curry, garnished with fresh parsley. Makes 4 servings

More egg dishes you are sure to enjoy from Lisa's Kitchen:
Asparagus & Feta Cheese Scramble
Cheddar and Mushroom Shirred Eggs
Devilled Curried Eggs
Egg Masala Curry in a Spicy Tomato Gravy

On the top of the reading stack: browsing my shelves

Audio Accompaniment: Heligoland

Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

My best friend Basil usually comes over for a weekend evening visit and when he does, I like to think of a creative meal to make for him. Basil is a good cook, but as he is busy, he usually makes a handful of tried and tested recipes during the week so it is a treat for him to visit my kitchen for dinner. Food blogging does have one advantage and that is rarely do we eat the same dishes because I need to come up with new material. The disadvantage is that dinner has to wait until the photos are taken … ah well, that is a small price to pay for a satisfying and interesting meal.

This salad was inspired by Ancient Grains for Modern Meals by Maria Speck. I am absolutely smitten with this cookbook and lots of the recipes have been bookmarked to try because I enjoy dressing up my grain dishes. I could not resist another cooking session with Halloumi cheese, and this is one of the few recipes I have tried so far. A traditional salty Cypriot cheese made from sheep's, goat's and frequently cow's milk known for its ability to hold its shape and firm texture when cooked and for the "squeaky" sound it makes when you chew it, Halloumi is a perfect choice to fill out a salad. It may be difficult to find, but can often be purchased at specialty cheese or Greek shops. If you can't find it, other Greek saganaki cheeses can be substituted. Similarly, rye berries can be substituted with other whole grain berries if necessary, but the rye berries have a depth of flavor that is wonderful in this salad.

A rather unconventional pairing perhaps, but I served it with Oseng Oseng Tempe and a peanut butter loaf for dessert. Overall, a delicious meal.

Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Cuisine: Greek Published on April 29 , 2012 A fresh-tasting and gorgeous Greek-style salad with chewy rye berries, leeks, olives, and fresh herbs topped with fried Halloumi cheese — an astonishing and wonderfully pleasing array of different textures and flavors Print this recipe Ingredients: 3/4 cup of rye other whole grain berries 1 1/2 cups water 6 sun-dried tomatoes 2 medium leeks, trimmed and sliced 1/2 cup water or vegetable stock 1/4 cup fresh mint leaves, chopped 2 tablespoons capers 3/4 teaspoon fennel seeds 1/2 - 2/3 cup Kalamata olives, pitted and chopped 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper, or to taste Halloumi: 1/4 pound Halloumi cheese 2 teaspoons dried thyme 1 teaspoon olive oil 1/4 teaspoon fresh cracked black pepper, or to taste 1/2 teaspoon dried red pepper flakes pinch of cayenne Instructions: Rinse the rye or whole grain berries and soak overnight in enough water to cover. Drain and transfer to a medium saucepan. Add 1 1/2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 50 to 60 minutes or until the grains are slightly chewy. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop, setting aside 2 tablespoons of the soaking liquid. In a large heavy-bottomed pot, bring the leeks, water or stock, and orange zest to a boil. Reduce the heat to medium-low, cover, and cook for 10 minutes or until the leeks are tender, stirring occasionally. Drain. To assemble the salad, scatter the cooked rye berries onto a serving plate, and top with the leeks, sun-dried tomatoes, mint leaves, capers, fennel seeds, olives, and salt and pepper. Cut the Halloumi cheese into thin (1/8-inch thick) slices and transfer to a plate. Sprinkle with thyme, olive oil, the reserved liquid from the sun-dried tomatoes, black pepper, red pepper flakes and cayenne. Brush the mixture evenly over the cheese, and gently turn and coat the other side. Heat a cast-iron or non-stick skillet over medium heat. When hot, add the cheese to the pan and cook until it begins to brown around the edges, about 5 minutes. Flip and cook until the other side is browned. Top the salad with the fried cheese, and garnish with some additional fresh mint leaves. Makes 4 - 6 servings

More Greek recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Baked Gigantes Beans in Tomato Sauce
Greek Feta & Olive Frittata

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Audio Accompaniment: The The

Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan

Not technically a grain but considered by the ancient Incans as the "mother of all grains," quinoa is not really a cereal grass but is used just like a grain, with the important difference that is contains a food value that no grain can match. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom, and is also a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E. A perfect choice for vegetarians and vegans too. Quinoa is also gluten-free, but it is advised that if you have severe allergies to wheat products to make sure quinoa is processed separate from the other grains containing gluten.

Simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavour of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes.

I have made this recipe three times already. The first time, the photos turned out like mud. The second time, I was distracted and forgot to add the Parmesan, but oh well, as this would be a good version for vegans and it was very tasty anyway. The third time around, I put everything together as planned. Paired with mushrooms and sun-dried tomatoes, this is one flavour-packed dish.

Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan Cheese

Recipe by Lisa Turner Published on April 19, 2012 A rich, hearty and wholesome quinoa pilaf cooked with mushrooms and sun-dried tomatoes, and topped with fresh Parmesan cheese Print this recipe Ingredients: 1 cup quinoa 1 1/2 tablespoons butter or olive oil 1 large shallot, finely sliced 1 clove garlic, crushed or minced 2 jalapeños, seeded and finely chopped 1/2 teaspoon cayenne 1 cup quartered white mushrooms 1 cup quartered cremini mushrooms 5 - 6 sun-dried tomatoes 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons fresh parsley, chopped 3/4 cup fresh grated Parmesan cheese Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the butter or oil in a large saucepan over medium heat. When hot, add the shallot and stir and fry for a few minutes. Now add the garlic and jalapeños and stir and fry for another minute or so. Next stir in the cayenne and then add the quinoa with the water it has been soaking in. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes or until most of the liquid is absorbed. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Now add the mushrooms to the pan, along with the sun-dried tomatoes, salt and pepper, and cook, stirring often, for 10 to 15 minutes or until the liquid is absorbed. Stir in the parsley and Parmesan cheese and serve. Makes 4 - 6 servings

Other quinoa recipes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Quinoa, Mushroom, Goat Cheese Cake
Breakfast Quinoa Porridge
Spicy Lentil Quinoa Nut Loaf

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Trentemøller: My Dreams feat. Marie Fisker

Goan Egg Curry with Tamarind and Coconut

If you enjoy Indian spicy egg dishes, you will for sure want to try this one. Spices, sweet tamarind and coconut come together to make a delightful gravy that smoothers the egg with goodness. Local farm fresh eggs were used in this dish. What a treat and a great deal for $2.00 a carton.

I adapted this recipe from 1,000 Indian Recipes by Neelam Batra. I do enjoy cookbooks with illustrations, but I can ensure you that the quality of the offerings more than make up for the absence of gorgeous shots. Not strictly vegetarian, but no matter, as this thick volume of delights is sure to please those who prefer not to have meat on their plate. I know of a few fellow food lovers who enjoy this cookbook as much as I do. When stuck for a dinner plan, I often find myself flipping through the pages. Great ideas from throughout India. There are many easy Indian recipes that you will find to inspire your cooking and helpful ideas for homemade spice blends, condiments, appetizers, soups, salads, sides, vegetables, cheese, eggs, legumes, curries, rice, breads and desserts, in addition to meat dishes and beverages. Now, I don't eat meat, but if I did, this would be an ideal book to consult. Menu suggestions are also informative as is the glossary. Surely this is one of my most treasured cookbooks and I enjoy adapting the recipes to suit my preferences. The exploration continues … good eats.

Goan Egg Curry with Tamarind and Coconut

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on April 4, 2012 Hard-boiled eggs simmered in a creamy, tart and spicy gravy Print this recipe Ingredients: 8 large eggs Paste: 2/3 cup dried unsweetened coconut 1 clove garlic 1 tablespoon ground coriander 1 teaspoon ground mustard powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon cloves 1 star anise 1/2 teaspoon cayenne pinch of asafoetida Curry: 2 tablespoons sesame oil 1 medium onion, chopped 2 green chilies, seeded and minced 2 tablespoons tamarind pulp 2 1/2 cups water 1 1/2 teaspoons sea salt, or to taste 1/2 cup + 2 tablespoons coconut milk handful of fresh parsley, chopped Instructions: Place 6 of the eggs in a medium saucepan and cover with water. Bring to a boil and cook for two minutes. Remove from heat, cover the pan, and let the eggs sit for 10 minutes. Plunge the eggs into a bowl of cold water, then peel and cut lengthwise. Set aside. In a food processor or blender (I used my trusty Magic Bullet), combine the ingredients for the paste and add a few teaspoons of water. Blend until you have a relatively smooth paste, adding more water if necessary. Set aside. Heat the oil in a large saucepan or wok over medium heat. When hot, toss in the onion and fry for 5 - 6 minutes or until it turns a golden brown. Stir in the chilies and the spice paste, and fry for another 5 minutes. Add the tamarind, water and salt. Bring to a boil, then reduce the heat to a medium-low, cover, and simmer for 15 minutes or until the sauce is smooth. Now add 1/2 cup of coconut milk and simmer for another 10 minutes. Meanwhile, lightly beat together the remaining 2 tablespoons of coconut milk and the remaining 2 eggs. Add this to the curry, stir, and simmer until the eggs come together, about 2 - 3 minutes. Finally, add the hard-boiled eggs and gently simmer for another 5 minutes. Serve hot and garnish with fresh chopped parsley. Makes 4 - 6 servings

More Indian egg recipes you are sure to enjoy from my kitchen:
Egg Pakoras
Eggs Vindaloo
Shahi Egg
Egg Masala Curry in a Spicy Tomato Gravy

On the top of the reading stack: cookbooks featuring grains

Audio Accompaniment: Vic Chesnutt

Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

Whenever I am treated to a visit from my charming and cherished father-in-law, I like to treat him to something from my kitchen. He always enjoys my baked goods and, like me, is a fan of cornmeal. I drafted this recipe after some brainstorming. Quick breads like this are a speciality of mine. If you can't find blue cornmeal, use yellow cornmeal instead.

A moist cornbread that packs a bit of a punch, baking the jalapeños results in a slightly sweet flavor that reduces the heat and the goat cheese and sun-dried tomatoes lend a delightful, rather understated tartness to the bread. Easy to prepare, and for best results use a seasoned cast-iron skillet. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300°. Let the pan cool and wipe off any excess oil. It is also important to note that if you need to wash your cast iron-skillet in dishwater instead of wiping it down, make sure to dry it right away to prevent rust. As well, seasoning it every once in a while helps to make this a perfect non-stick pan. Generally speaking, teflon skillets should be avoided because as they age, little bits of the toxic chemical component of teflon break up and leak into your food.

Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

Recipe by Lisa Turner Published on March 4, 2012 A moist and ever-so-slightly sweet cornbread packed with sun-dried tomatoes, jalapeños and tart goat cheese Print this recipe Ingredients: 3/4 cup unsalted butter at room temperature 2 - 3 tablespoons sugar 1 cup blue cornmeal 4 large eggs 1 1/2 cups unbleached all-purpose or spelt flour 1 tablespoon baking powder 1 teaspoon sea salt 14 oz can of creamed corn (or 1 1/4 cups homemade creamed corn) 3 tablespoons plain yogurt 2 jalapeños, seeded and finely chopped 4 - 5 sun-dried tomatoes, soaked in hot water for 20 minutes, drained and finely chopped 5 1/2 oz goat cheese, crumbled dash of cayenne Instructions: Preheat an oven to 375°. Butter a cast-iron skillet or 13 × 9 inch baking dish. In a large bowl, combine the butter and sugar and beat with an handheld mixer or stand mixer until creamy. Now add the cornmeal to the bowl and beat until blended. Add the eggs, one at at time, beating well after each addition. In another bowl, combine the flour, baking powder and salt. Stir and add to the bowl with the butter, eggs and cornmeal and beat until well combined. Now stir in the creamed corn, yogurt, jalapeno peppers, sun-dried tomatoes, goat cheese and cayenne. If you are using a cast-iron skillet, heat the buttered skillet in the oven for about 5 minutes. Add more butter to the pan and transfer the mixture to the prepared pan. Bake for 35 - 40 minutes or until golden and a cake tester comes out clean. Let sit for 15 - 20 minutes, cut into wedges and serve. Makes 6 -8 servings

More cornmeal recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Corn Cakes with Blue Cheese and Honey
Cornmeal Crusted Chili
Blueberry Cornmeal Muffins
Polenta Croutons

On the top of the reading stack: Simply South by Chandra Padmanabhan

Audio Accompaniment: Orphx and other Mutek sounds

Lemon Curd Ricotta Pancakes

A batch of my homemade golden lemon curd provided the inspiration for these lemon curd ricotta pancakes, and I've got to say that they really are among the most extraordinarily delicious pancakes I've ever tasted. Made from a thick batter without any added sugar except for the sweetness of the lemon curd, these are dense, sturdy and hearty pancakes with a bit of "chew" to them. At the same time, they have a beautifully delicate and almost savory lemon taste and fragrance that makes them a pleasure to nibble on even as they come off the griddle without any toppings. But they made for a lovely treat on a chilly morning covered with some extra homemade lemon curd, warmed on the stovetop, and with some whipped cream and blackberries.

They're also very easy to make and take no more than 10 minutes of preparation and 15 minutes of cooking. Of course I would suggest making your own lemon curd at home to enjoy the rich butteriness and "egg-ness" that store-bought varieties can't quite manage, but these pancakes will still be enjoyable if using the latter.

Lemon Curd Ricotta Pancakes

Recipe by Lisa Turner Published on February 25, 2012 Thick, sturdy and hearty ricotta pancakes made with lemon curd and no added sugar, with a delicate and almost savory lemon taste and fragrance — wonderful on a chilly morning or any morning really, topped with warmed lemon curd or maple syrup, whipped cream, or your favorite berries Print this recipe Ingredients: 4 large eggs, separated 1 1/4 cup ricotta cheese 2 generous tablespoons lemon curd 1 1/3 cup all-purpose flour Instructions: In a small mixing bowl, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the egg yolks, ricotta and lemon curd. Mix in the flour and stir to combine. Fold in the egg whites. Heat a buttered or greased skillet over medium heat. Scoop a 1/4 cup to 1/3 cup of batter for each pancake on to the skillet and use a wooden spoon to spread the batter into a roughly circular shape. Cook for 3 - 4 minutes or until the bottom is a golden brown. Turn over and cook for 5 more minutes or until both sides are golden brown and the pancakes are cooked through (you can test with a cake tester or toothpick). Serve hot topped with warmed lemon curd or maple syrup, whipped cream or berries. Makes four 6-inch pancakes

Other pancake recipes from my kitchen:
Light and Creamy Ricotta Pancakes
Vanilla Oat Pancakes
Blueberry & Cornmeal Buttermilk Pancakes
Buckwheat and Molasses Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit

On the top of the reading stack: "1000 Indian Recipes" by Neelam Batra

Audio Accompaniment: the blues

Egg Masala Curry in a Spicy Tomato Gravy

Pure bliss for connoisseurs of spicy Indian food, I came up with this recipe one evening when I didn't feel like spending time on the net or reading. The result was a fantastic and fiery dish that I have every reason to be proud of - modest girl that I am. If only the local Indian restaurants cooked up a variety of dishes instead of staying with the same menu for years on end without even offering daily specials. Though there are some good Indian restaurants in London, their offerings are restricted to North Indian dishes which is a shame as I really enjoy dishes from various regions of India.

Thankfully, I have a decent knowledge of the art of vegetarian Indian cuisine and can make whatever I choose in my own kitchen. My kitchen is overflowing with spices, including homemade spice blends and pastes. Meals made at home are much better and more economical besides. A varied menu is the motto in my kitchen because your taste buds will thank you, and a well-balanced vegetarian diet should always include a variety of different legumes, grains, dairy and vegetables.

For those new to Indian cooking, a masala is essentially a blend of spices, most often dry roasted, or a paste made up of spices and other ingredients. The tomato sauce with the coconut paste would also go well over rice or with dumplings or vegetables without the eggs.

Serve with rice and homemade rotis.

Egg Masala Curry in a Spicy Tomato Gravy

Recipe by Lisa Turner Cuisine: Indian Published on February 20, 2012 Indian-style eggs simmered in a rich and incredibly flavorful spicy tomato gravy — an extraordinary lunch or dinner Print this recipe Eggs: 6 large eggs 2 tablespoons ghee or a mixture of butter and oil 2/3 teaspoons turmeric Sauce: 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 small onion, finely sliced 1-inch piece of ginger, grated or minced 3 - 4 fresh green chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon curry powder (optional) pinch of ground cinnamon pinch of asafoetida 2 large tomatoes, finely chopped good handful of dried curry leaves Paste: 1/2 cup coconut milk 3 tablespoons plain yogurt 1/4 cup raw cashews, halved 1/4 teaspoon red chili and vinegar paste (optional) pinch of dried mint 1 1/2 teaspoons sea salt Finish: 1/2 teaspoon garam masala fresh parsley or coriander leaves for garnish Instructions: Begin by hard boiling the eggs. Place the eggs in a medium large heavy bottomed pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat, cover and let sit for 15 minutes. Transfer to a bowl of ice water, let sit for a few minutes and peel. Heat the ghee, or a combination of butter and oil in a wok or large heavy bottomed pot over low heat. When hot, add the eggs along with the turmeric and gently stir and fry for a few minutes until the eggs are slightly browned. Remove with a slotted spoon and set aside. In the same pan, increase the heat to medium and toss in the mustard seeds and cumin seeds. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Now add the onion and stir and fry for another five minutes or so or until the onion begins to turn slightly brown. Next add the ginger and chilies and stir and fry for another few minutes. Next into the pot are the spices. Toss in the coriander powder, chili powder, cayenne, curry powder (if using), ground cumin, cinnamon and asafetida. Stir and fry for a minute and then add the tomatoes and curry leaves. Simmer until the tomato mixture is thickened - roughly 10 - 15 minutes. While the tomatoes are simmering, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) blend together the coconut milk, cashews, yogurt, red chili vinegar paste (if using), dried mint and salt. Add the paste to the tomato mixture and continue to simmer until you have a gravy that has thickened to your desired consistency. Add the garam masala and eggs and gently simmer for a few more minutes, stirring occasionally. Garnish with fresh parsley or coriander and serve hot. Makes 4 - 6 servings

More egg recipes from Lisa's Vegetarian Kitchen you will enjoy:
Shahi Egg
Shakshouka
Greek Scrambled Eggs with Tomatoes and Feta
Indian-Style Fried Egg and Potato Cake

On the top of the reading stack: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon

Audio Accompaniment: Arthur Oskan

Risotto-Style Barley with Kale, Goat Cheese and Parmesan

Here is yet another recipe from my new favorite cookbook (though I really can't pick a favorite but easily become obsessed with my newest acquisitions). Completely vegetarian, with gorgeous photos accompanying mostly all of the recipes, veggie lovers will certainly want to obtain a copy of this comprehensive book. River Cottage Everyday Veg by Hugh Fearnley-Whittingstall will please the palates of vegetarians, vegans and carnivores alike. Each chapter has a charming introduction and the recipes included are not strictly comprised of just vegetables. Cheese is included in many of the dishes, and legumes, pasta and breads and mini bites are also featured.

Risotto type dishes such as this have always been comfort food for me. Though they take a bit of time to make because you have to make sure to add the broth a bit at a time and stir, it is well worth the effort.

Hint: save rinds from blocks of Parmesan cheese and add them to your stocks and soups and remove when the dish is done. I added a rind to my stock and cheated and used some veggie cubes free of artificial additives. Serve with Black-Eyed Pea Soup with Tomatoes, and you are in for one satisfying and nourishing meal.

Risotto-Style Barley with Kale, Goat Cheese and Parmesan

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on January 23, 2012 A charming, earthy and wholesome seasoned barley risotto cooked with kale and Parmesan and dressed with rounds of creamy goat cheese Print this recipe Ingredients: 4 cups vegetable stock or water 1/4 cup unsalted butter 2 tablespoons olive oil 1 small onion, finely chopped 1 small clove garlic, crushed or minced a few sprigs fresh thyme leaves, trimmed and finely chopped 2 medium leeks, trimmed and sliced 1/3 pound kale, trimmed and roughly cut 1 1/2 cups pearl barley, rinsed 1/2 cup dry white wine 1/2 cup fresh grated Parmesan cheese a few slices of goat cheese for garnishing each bowl sea salt and freshly ground black pepper to taste Instructions: Heat the stock or water with some salt in a medium sauce pan and simmer over low heat. In a large saucepan, heat half of the butter and 1 tablespoon of oil over medium heat. When hot, add the onion, garlic and thyme and fry and stir occasionally until the onion is softened. Add the barley and stir for a minute or so. Now add the wine and stir until the liquid is absorbed. Gradually add a ladle spoon of the stock, and stir until each addition is absorbed. Repeat until the barley is al dente. This should take about 20 - 25 minutes. Meanwhile, heat the rest of the butter and another tablespoon of oil in a small saucepan over medium heat and when hot, add the leeks and stir and fry until tender. In a medium saucepan, heat some water over medium heat and add the kale. Simmer until the kale is slightly wilted. Drain off excess liquid. When the barley is done, stir in the leeks and kale and grated Parmesan cheese. Add more salt and freshly cracked pepper to taste and a bit more oil. Serve in bowls, topped with a few slices of goat cheese. Makes 4 - 5 servings

Other risotto dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Adzuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: rain and wind