Rice Crackers

When I saw Usha's recipe for Rice Crackers earlier in the week, I immediately starred it in my google reader. I prefer savory snacks over sweet and so biscuits, crackers and scones are a favoured treat. This recipe didn't stay bookmarked for long, as it was relatively easy to do and a good way to heat up the cold kitchen.

I made a few minor changes to the recipe, including the addition of some Parmesan cheese. If you want a vegan snack, simply replace the cheese with some whole wheat flour. These crispy crackers were every bit as delightful as I imagined. The sesame seeds add a nice crunch and the Parmesan and spice complement the earthy grainy flavour of the cracker.

These crackers were so satisfying, I am sending them along to Ruth's Bookmarked Recipes weekly food event.

Rice Crackers with Parmesan

3/4 cup of brown rice flour
1/2 cup of chickpea flour (besan)
3 tablespoons of cornmeal
2 heaping tablespoons of finely grated Parmesan cheese
1/2 teaspoon of baking powder
1 teaspoon of sea salt
1/4 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
3 tablespoons of sesame seeds
5 tablespoons of olive oil
roughly, 1/2 cup of water

Line a baking pan with parchment paper.

In a large bowl, combine the flours, cornmeal, Parmesan cheese, baking powder, salt, spices, and sesame seeds. Add the olive oil to the dry ingredients and stir with a fork until well combined. Now gradually add the water, kneading in between additions. Aim for a dough that is soft but not too sticky. When you have finished adding the water, knead the dough for another minute or so.

Separate the dough into two pieces. Turn one piece out onto a floured board, sprinkle the top with flour and roll out to a 1/4 inch thickness. Using a round cookie cutter roughly 3-4 inches in diameter, cut the dough. Gently transfer the dough to the prepared baking sheet. Gather up the scraps and repeat. Do the same with the other half of the dough.

Bake in a preheated 375 degree oven for 10 - 12 minutes or until golden brown. Cool on a wire rack and store in an airtight container if there are any left.

Makes roughly 12 - 15 crackers.

If you like this recipe, you will most certainly enjoy my Whole Wheat Olive Oil Biscuits.

White chocolate, cranberry and Cointreau truffles

Before I got married, people used to tell me that brides never eat during the wedding – they are too busy walking around, talking to guests, thanking for presents...I might not have eaten tons of food during the wedding but not because I was terribly busy. I did talk to everyone and it was wonderful to see all those dear faces on such a magical day for me, but that was my day and I wanted it to

Chickpeas with Coconut Sauce

This past week, a treasured friend came to stay with me. Of course, I never can resist treating my visitors to some creations from my kitchen, especially when this guest was interested in some basic cooking instructions so he could produce tastier dishes. What a learning experience that turned out to be. I was rather surprised at how much I take for granted in the kitchen; experienced cook that I am, I rarely give much thought to the process of soaking beans, cooking temperatures, chopping methods, cooking times and other essentials.

In addition to serving some old favorites, like Mung Beans with Paneer Cheese, some new dishes appeared on the menu. My friend really likes beans and Indian flavours, so I turned to my new copy of 660 Curries by Raghavan Iyer for some inspiration. The biggest challenge with this book is deciding on a recipe, packed as it is with straightforward and simple ideas. I finally decided upon a chickpea Shundal. Shundals are moist curries that are usually made with whole legumes and traditionally served during India's Festival of Lights and presented as an offering to Saraswati, the Hindu goddess of learning and knowledge. An appropriate choice, as this past week was all about sharing.

I served this dish with Lime Flavoured Rice with Split Peas, a recipe from the same cookbook.

If you like coconut, do be sure to check out Ricki's site, as she is featuring coconut in her latest Lucky Comestible series.

Chickpeas with Coconut Sauce Shundal

1 1/4 cup of dried chickpeas
2 tablespoons of sesame oil
2 tablespoons of yellow split peas or chana dal
1 1/2 tablespoons of coriander seeds
1/4 teaspoon of cumin seeds
4 dried red chilies
1 inch chunk of tamarind
1 teaspoon of black mustard seeds
2 teaspoons of sea salt
1/2 teaspoon of ground turmeric
1/4 teaspoon of asafetida
handful of dried curry leaves
1 cup of shredded fresh coconut or 1/2 cup dried coconut
1/4 cup of finely chopped fresh cilantro

Rinse and soak the chickpeas in enough water to cover overnight. Drain, transfer to a pot, cover with water, bring to a boil, cover, reduce to simmer and cook until the chickpeas are soft - roughly 1 - 1/2 hours. Drain the beans and set aside.

If you are using dried coconut, reconstitute it by combining it with 1/2 of boiling water. Let it sit for 15 minutes, drain in a sieve, press out excess liquid and set aside.

In another bowl, combine two cups of hot water with the tamarind. Let sit for 15 minutes, strain, reserving the liquid and discard the tamarind bits.

Heat the oil in a medium-large saucepan over medium heat. When hot, add the split peas, coriander seeds, cumin seeds and dried chilies. Stir and fry until the split peas and seeds turn reddish brown, about 2 - 3 minutes. Remove from the heat with a slotted spoon and transfer to a spice grinder. Process until finely ground.

Return the pan to the heat. When the oil is again hot, throw in the mustard seeds. When they begin to turn grey and pop, add the cooked chickpeas to the pot, along with the salt, turmeric, asafetida and curry leaves. Stir a few times, add the tamarind water and bring to a boil. Reduce the heat to low, and cook uncovered, stirring occasionally, for roughly 10 minutes.

Remove from heat, stir in the ground spice mixture, the coconut, and chopped cilantro.

Serves 4.

Spiced yogurt mini cakes and a box of gifts

I got a box full of gifts!!These were the prizes I won with my sake panna cotta at the event hosted by my lovely friend Clarice. She sent all these amazing things all the way from Japan. Thank you, dear!I had Clarice in mind while making these mini cakes – they are delicate and pretty, just like her. She loves all things cornmeal, but the wonderful cinnamon she sent was such an inspiration and I

Black and Green Bean Corn Hash

Fresh green beans and sweet corn are two of the great early fall picks at southwestern Ontario markets, so naturally I decided to go Mexican when I found them in my basket. This simple recipe started off with a weekend breakfast in mind, but after getting up late and deciding to tinker around with the ingredients again, it became a tasty, colourful and nourishing dinner instead. Proof that the most enjoyable meals can be had by simply putting a pan together with some oil, vegetables and spices.

Black and green bean corn hash

1/4 cup dried black beans
3 tablespoons olive oil
2 large potatoes, diced
1 large onion, chopped
2 green onions, both green and white parts, chopped
2 cloves garlic, minced
1/4 teaspoon dried oregano
4 red cayenne peppers, or to taste, seeded and chopped
2 cups green beans, cut into 1-inch pieces
cooked kernels from 1 corn cob (or 3/4 cup frozen kernels, defrosted)
1/2 teaspoon chili powder
1 teaspoon sea salt
fresh ground black pepper
sour cream for garnish

Rinse the black beans and soak overnight covered with several inches of cold water with a little yogurt whey or lemon juice added. Drain and discard the soaking liquid. Cover the beans with several inches of fresh water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and lightly mash with a fork. Set aside.

Heat a large skillet or wok over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the potatoes, onion, white parts of the green onion, garlic, and oregano. Stir for a minute to coat the vegetables with oil, then cover the pan with a tight fitting lid. Cook for 10 minutes, stirring occasionally, or until the potatoes are softened and begin turning a golden brown.

Stir in the cayenne peppers, green beans, corn and chili powder. Sauté for 5 minutes or until the green beans are just tender. Mix in the black beans, green parts of the green onion and salt, and cook for another minute or two to let the black beans warm. Add fresh ground black pepper to taste, and remove from heat.

Serve hot or warm on plates, soft corn tortillas, or a bed of brown rice, with a dollop of sour cream and an extra dash of chili powder if desired. Serves 4 to 6.

Venetian biscuits

I sometimes have the impression that people tend to complicate simple things until they ruin it.Take the movie I saw last night, for instance (I’m still trying to understand all the fuss and Oscar nominations). A very interesting story – I’ve heard so much about the book I want to read it – was reduced to a sort of fashion editorial. Not to mention the awful choice for a leading lady: a girl who

Green Tea & Curry Rice

By itself, or with a little butter or fried mustard seeds stirred in, rice is of course a delicious side to almost any meal, but I have to admit that it's often an afterthought after planning a main course. Fortunately, its versatility in combining with so many flavours makes it a snap to dress up rice to make it look like you spent just as much time planning it as anything else on the table.

For just one example, cooking rice in green tea and mixing in a little curry powder and raisins will take you no more than 5 minutes longer in preparation and cooking than making a pot of plain rice, and it makes a beautiful and tasty accompaniment to any lightly-spiced meal. Adjust the curry powder to suit your taste in heat.

Green tea & curry rice

1 cup basmati rice
2 cups water
1 green tea bag or 2 teaspoons loose tea in a tea-ball
2 tablespoons raisins
1 tablespoon unsalted butter
1 generous teaspoon curry powder
3/4 teaspoon sea salt

Rinse the rice and air dry for at least 30 minutes in a fine-mesh strainer. Meanwhile, gently steep the tea in 2 cups of water over simmering heat, just until the water has a little colour without becoming a drinking tea. Remove the water from heat, and add the raisins to soak.

In a medium saucepan with a tight-fitting lid, melt the butter over moderately low heat and stir in the curry powder until blended. Add the water with the raisins, and turn up the heat to bring the water to a boil. Just as soon as it reaches a boil, add the rice and give it one quick stir. Immediately turn down the heat to low, cover, and let cook for exactly 15 minutes without disturbing.

Remove from heat, stir in the salt with a fork, and serve.