Creamy Italian Dressing

As I have noted here before, Lisa's Kitchen never contains any pre-made salad dressings. There is simply no comparison between fresh made dressing from home and the store-bought, preservative-filled variety. This easy to prepare creamy Italian dressing has a wonderful fresh and vibrant flavor, and goes well with any combination of greens or vegetables.

Creamy Italian Dressing

Recipe by Lisa Turner Published on April 30, 2007 Simple, vibrant and fresh-tasting homemade creamy Italian dressing Print this recipe Ingredients: 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 3 cloves garlic, crushed or minced 3 teaspoons Italian seasoning 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon fresh grated Parmesan cheese 2 tablespoons olive oil 1/2 teaspoon fresh ground black pepper pinch of mustard powder 1 cup plain yogurt or sour cream Instructions: Blend or whisk together all of the ingredients except the yogurt. Add the yogurt and whisk or blend until just combined. Refrigerate in a sealed jar for up to 3 days. Makes 1 1/4 cups

Wild Rice and Asparagus Salad

Asparagus is one of the first tastes of spring in Ontario, and the season for fresh local asparagus is right around the corner. But I can never properly wait for the local growings to arrive — as soon as the weather warms up, I'm reminded of this sweet, tender full-flavoured delicacy. Fortunately a nearby store has top quality and astoundingly fresh imported produce all year round — it may be cheating a bit, but who's going to be upset about that?

This simple-to-prepare wild rice and asparagus salad is something that I make every year. The earthy flavours of the wild rice, lentils and mushrooms are accented perfectly by the sweet and crisp asparagus and the tart warmth of a balsamic vinegar dressing. For the vegans in the audience, simply leave out the Parmesan cheese.

Wild Rice and Asparagus Salad

Recipe by Lisa Turner Published on April 28, 2007 Simple cooked salad with earthy wild rice, lentils and mushrooms, sweet fresh asparagus and a tart balsamic vinegar dressing Print this recipe Ingredients: 1 cup wild rice 1 cup green or brown lentils 1 bay leaf 1 lb (450 g) white mushrooms, thinly sliced 2 medium onions, chopped 3/4 teaspoon celery seed 1/2 teaspoon ground fenugreek (optional) 1/2 teaspoon sea salt 1 bunch (1 lb or 450 g) asparagus 4 tablespoons balsamic vinegar 1 tablespoon olive oil 1/2 cup fresh grated Parmesan cheese Instructions: Rinse the wild rice and combine with 8 cups of water and the bay leaf in a large saucepan. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 20 minutes. Rinse the lentils and add to the rice. Continue to simmer for another 25 minutes or until the rice and the lentils are tender but not overcooked. Remove from heat, drain, and let cool in a large bowl. Snap off and discard the tough ends of the asparagus, then snap off the tips. Cut the rest of the stalks into 1 1/2-inch to 2-inch pieces and slice the pieces lengthwise into thin slivers. Set the asparagus tips and slivers aside. Add the mushrooms, onions and 3/4 cups of water to a large frying pan, wok or saucepan. Cook over medium high heat, stirring often. When the pan is filled with liquid, add the celery seed, ground fenugreek if using, and salt. Continue to stir until the liquid is completely evaporated and bits of the mushrooms and onions begin to stick on the bottom. At this point, stir constantly to loosen the mushrooms and onions from the pan until they begin to brown all over. Remove from heat and add to the rice and lentils. Return the pan to the heat and add 1/4 cup of water and the asparagus. Cook for a few minutes, tossing the asparagus around with a spoon to give all the pieces a bath in the hot water, until the pieces just begin to soften. Remove from heat and add to the salad. Add the oil and vinegar and toss the salad gently but thoroughly. Sprinkle with the grated Parmesan and serve at room temperature or cold. Makes 6 to 8 servings

Mattar Paneer

One of my favorite Indian creations is mattar paneer, the classic paneer cheese and pea curry. I never fail to order the dish when dining out at Indian restaurants because I am fascinated by the multitude of variations and can rarely resist pleasurable mouthfuls of tender paneer and peas, cooked in an aromatically spiced tomato sauce. The following version of mattar paneer is adapted from Yamuna Devi's wonderful Lord Krishna's Cuisine.

The addition of fresh mint makes this an especially unique and appetizing version, and I highly recommend using fresh herbs instead of dried. But the best part of this recipe is frying cubes of paneer cheese until a golden brown chewy crust surrounds the creamy milky inside. Yum! Do take to cook the peas just to the point where they will pop in your mouth with every delectable bite.

This mattar paneer goes very nicely with cracked black pepper rice, any Indian flatbread and a vegetable dish for a satisfying vegetarian dinner.

Mattar Paneer

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on April 26, 2007 Fragrant and creamy spiced paneer cheese with peas — an Indian classic Print this recipe Paste: 3 to 4 fresh green chilies, seeded and chopped 1-inch piece fresh ginger, chopped 5 tablespoons water 1 tablespoon ground coriander 2 teaspoons turmeric 1 teaspoon paprika 1/2 teaspoon cayenne Other ingredients: 4 tablespoons ghee or butter and oil 12 oz (300 g) paneer cheese, cut into cubes 2 teaspoons cumin seeds 1/2 teaspoon black mustard seeds 1/2 teaspoon fennel seeds 2 large tomatoes, diced 2 cups plain yogurt 2 cups fresh or defrosted frozen peas 1 teaspoon sea salt, or to taste 1/2 tablespoon garam masala 2 tablespoons each of fresh chopped mint and parsley Instructions: Mince the green chilies and ginger in a blender or food processor. Add the water, coriander, turmeric, paprika and cayenne, and process until smooth. Transfer to a small bowl and set aside. Heat 2 tablespoons of the ghee or butter and oil in a large saucepan over medium heat. Add the paneer and fry for 5 to 10 minutes, stirring and turning frequently, until the cubes are browned on all sides. Remove with a slotted spoon and set aside. Add the cumin seeds, mustard seeds and fennel seeds to the pan and stir until the mustard seeds being to splutter and pop. Immediately add the remaining 2 tablespoons of ghee or butter and oil and stir in the spice paste. Cook, stirring frequently, until the paste is dry and most of the water has evaporated. Add the tomatoes and cook, stirring often, for 10 to 20 minutes or until the tomatoes turn into a thick sauce. Add the yogurt and fresh peas if using, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the peas are nearly tender. Stir in the fried paneer cubes. If using defrosted frozen peas, add them now. Simmer gently over low heat for 5 minutes. Remove from heat and stir in the salt, garam masala and fresh herbs. Serve hot. Makes 4 to 6 servings

Cheddar Dijon Biscuits

Biscuits are a simple solution for filling out a meal. These biscuits have a delicately crusted exterior surrounding a melt-in-your mouth fluffy interior of Cheddar cheese, accented by parsley and Dijon mustard. They taste especially good when made with a sharp aged Cheddar.

Cheddar Dijon Biscuits

Recipe by Lisa Turner Published on April 24, 2007 An old favorite — light and fluffy dinner biscuits with melt-in-your-mouth cheese accented by parsley and Dijon mustard and surrounded by a delicately crusted exterior Print this recipe Ingredients: 2 cups unbleached white flour 1 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup cold unsalted butter 1 cup fresh grated Cheddar cheese 2 tablespoons fresh parsley, chopped 1 tablespoon Dijon mustard 1 cup cold milk Instructions: Preheat an oven to 450° and lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour until only small pieces are butter are visible. Stir in the cheese and parsley. Make a well in the center of the bowl. In another bowl, whisk the Dijon mustard into the milk. Pour the milk into the flour and mix just to combine. Spoon the dough onto the baking sheet, dividing the dough into 12 equal mounds about 2 inches apart. Bake until golden brown, about 10 to 12 minutes Makes 12 biscuits

Quinoa with Mushrooms and Scallions

Recipes for quick and tasty side grain dishes are a great thing to have on hand to complement main courses, and this quinoa with mushrooms and scallions fits the bill on both counts. Quinoa is a wonderfully versatile grain that goes with almost any vegetable or seasoning, and it takes very little time to cook.

Quinoa with Mushrooms and Scallions

Recipe by Lisa Turner Published on April 23, 2007 Simple delicious quinoa cooked with mushrooms and scallions Print this recipe Ingredients: 1 cup quinoa 2 cups water or vegetable stock 1 tablespoon olive oil 1/2 teaspoon brown or yellow mustard seeds 2 large mushrooms, diced 1-inch piece fresh ginger, minced 1 scallion, cut into small rings 1/2 teaspoon sea salt, or to taste Instructions: Rinse the quinoa under cold running water. Soak in 2 cups of water overnight. Drain the quinoa. If using vegetable stock, discard the soaking water — otherwise reserve. Heat the oil in a medium saucepan over medium heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop — less than 2 minutes — add the mushrooms, and ginger. Stir a few times and turn down the heat slightly. Add the scallion and stir for a minute. Next add the quinoa and stir for a minute. Pour in the vegetable stock or reserved soaking water, add the salt, and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and set aside, covered, for 15 minutes. Fluff the quinoa with a fork and serve. Makes 4 servings

Asparagus and Feta Cheese Frittata

Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to the season or taste. This frittata is a springtime favorite as a breakfast or lunch dish — it's not only filling and nourishing, but it's absolutely delicious. But what else would you expect from eggs, asparagus and Feta cheese?

Asparagus and Feta Cheese Frittata

Recipe by Lisa Turner Published on April 22, 2007 Simple asparagus and Feta cheese frittata finished off under the broiler — a springtime breakfast and lunch favorite Print this recipe Ingredients: 2 tablespoons olive oil 1 bunch fresh asparagus 5 green onions 2 large cloves garlic, minced 8 large eggs 2 tablespoons fresh parsley, finely chopped 1 cup Feta cheese, crumbled fresh ground black pepper 1/4 cup fresh grated Parmesan cheese Instructions: Snap the woody ends from the asparagus and discard. Cut the tips off the asparagus and set aside. Chop the rest of the asparagus stems into 1-inch pieces. Slice the green onions into fine rings and separate the white and green parts. Heat 1 tablespoon of the olive oil over medium heat in a 7- or 8-inch oven-safe frying pan. When the oil is hot, add the asparagus stem pieces and stir-fry for 2 minutes, then add the tips and continue stirring for another 2 minutes. Add the white parts of the green onion and cook for 2 more minutes, then add the garlic and fry for another minute. Remove the pan from the heat. In a large bowl, break the eggs and beat well with a whisk. Add the fried vegetables, the rest of the green onions, parsley, crumbled Feta cheese, and fresh ground black pepper to taste and stir well. Clean and dry the frying pan and return to the stove over medium heat, adding the other tablespoon of olive oil. At the same time, preheat the oven's broiler. When the oil is hot again, pour in the egg and vegetable mixture and let it cook without stirring for 5 minutes. Place the frying pan under the broiler and broil for 2 minutes, or until the top is set throughout. Remove the pan from the oven, sprinkle the Parmesan cheese over the top, and replace under the broiler for another 2 minutes until the frittata is browning nicely all over. Lightly run a rubber spatula around the edge and under the frittata to loosen it from the pan. Put a large round plate over the pan and flip the frittata over on to the plate. Serve hot or warm in wedges. Makes 6 to 8 servings

Yellow Lemon Rice with Fried Cashews

Rice is a nutritious and versatile food that has been a staple around the world for millenia. It is easy and fast to prepare, depending on how creative the cook is feeling. The possibilities are endless and rice is tasty on its own with just a little butter or you can spice it up a bit like I did with this easy to prepare yellow rice with toasted cashews. For an especially satisfying meal, I suggest you serve this rice with spicy chickpea koftas and mushroom curry.

Yellow Lemon Rice with Fried Cashews

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on April 21, 2007 Fragrant yellow lemon rice with golden brown fried cashews and Indian seasonings Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 1 teaspoon sea salt 1/4 cup dried unsweetened coconut 2 tablespoons ghee or butter and oil 2/3 cups raw cashew pieces 1 teaspoon black mustard seeds 1 tablespoon skinless urad dal 1/2 teaspoon turmeric 1/2 cup fresh lemon juice or lime juice small handful fresh parsley or coriander, chopped Instructions: Rinse the rice under cold running water. In a bowl, soak the rice in the water for 2 to 3 hours. Drain, reserving the soaking water, and let stand in the strainer to dry for 15 to 30 minutes. Bring the reserved soaking water to a boil in a medium saucepan. Stir in the rice, salt, and a dab of ghee or butter. Cover, reduce the heat to low, and gently simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and set aside. Meanwhile, toast the coconut in a small dry saucepan or frying pan over medium-low heat, tossing frequently, for 5 minutes or until the coconut is lightly browned and fragrant. Remove from heat and set aside. Heat the ghee or butter and oil in a small frying pan over just less than medium heat. When hot, toss in the cashew pieces and stir for 5 to 8 minutes or until golden brown. Remove with a slotted spoon and add to the rice. Raise the heat in the frying pan to medium and add the mustard seeds and urad dal. Fry for a minute or two until the mustard seeds begin to pop and the urad dal turns a reddish brown colour. Pour the mustard seeds and dal into the rice and add the turmeric, lemon juice and parsley. Gently mix with a fork until well combined. Sprinkle each serving with a bit of coconut. Serve hot or warm. Sprinkle each serving with the toasted coconut. Makes 4 servings

Blueberry Cornmeal Muffins

These cornmeal and blueberry muffins are a slightly sweeter and moister version of the cornmeal muffins I usually make. The sugar content is the same, but the addition of plump blueberries make these an extra special treat.

Blueberry Cornmeal Muffins

Recipe by Lisa Turner Published on April 19, 2007 Sweet and moist cornbread muffins with plump juicy blueberries Print this recipe Ingredients: 1 cup unbleached white flour 1 cup cornmeal 1/4 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon sea salt 1 teaspoon fine grated lemon zest 1 1/2 cups buttermilk 1 egg 1/4 cup melted butter 1 teaspoon vanilla 1 1/3 cups fresh or frozen blueberries Note: If using frozen blueberries, do not thaw. Instructions: Preheat an oven to 400° and grease 12 muffins cups with butter. In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, salt and lemon zest. Make a well in the center. In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Pour into the flour mixture and stir until just combined. Take care not to overmix. Fold in the blueberries. Spoon the batter into the muffin tins. Bake in the oven for 20 to 25 minutes or until golden brown. Leave the muffins in the tins for about 10 minutes to cool before removing. Makes 12 muffins

Chana Masala

Chana masala, (or chole masala) is a very popular Northern Indian dish originating in Punjab. There are many variations, though the dish typically includes onions, garlic, ginger, tomatoes, chilies, coriander and turmeric and of course, chickpeas. This is one of the versions of chana masala that I make using homemade chana masala powder, although you can find commercial blends of chana masala powder as well as the other ingredients in this recipe at your local Indian or Asian grocer.

Chana Masala

Recipe by Lisa Turner Cuisine: Indian Published on April 18, 2007 Classic hot, tart and tangy North Indian chickpea curry Print this recipe Ingredients: 1 1/4 cups dried chickpeas 2 tablespoons ghee or butter and oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 2 onions, finely chopped 2-inch piece fresh ginger, grated or minced 2 cloves garlic, crushed or minced 2 to 3 fresh green chilies, seeded and finely chopped 1 tablespoon chana masala powder 1 large tomato, diced 1 dried bay leaf, crushed into small pieces 1 teaspoon chili powder 1 teaspoon turmeric 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste handful of fresh parsley or cilantro, chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a large saucepan. Cover with several inches of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1//2 hours or until the chickpeas are tender. Drain, reserving 1 cup of the cooking liquid. Transfer 1/4 cup of the cooked chickpeas to a bowl and mash to a paste with a fork or potato masher. Set aside. Heat the ghee or butter and oil in a large saucepan over medium heat. When hot, add the mustard and cumin seeds and stir for a few minutes or until the mustard seeds begin to pop. Next add the onion, stir for 2 to 3 minutes, and then add the crushed ginger and garlic. Continue to stir for 2 to 3 minutes, then add the green chilies and chana masala powder. Stir for a minute to coat the vegetables with the spice powder. Now add the tomatoes, bay leaf, turmeric and chili powder to the pan, and simmer for 5 to 10 minutes or until the tomatoes are thickened. When the tomatoes are nearly done, add the mashed chickpeas and the garam masala and stir for 2 to 3 minutes. Add the cooked chickpeas and the reserved cup of cooking liquid. Simmer for 10 minutes or until most of the liquid is absorbed. Season with salt and finish off by adding the chopped herbs. Serve hot. Makes 6 to 8 servings

Lemon Sponge Pudding

Joanna's food is looking for some inspiring pudding ideas, so tonight I made a soft lemon sponge pudding. The pudding has a perfect delicate balance of lemon and sweetness that will melt right in your mouth. These little sponge puddings make a perfect dessert for a couple because this recipe makes just two small servings.

Lemon Sponge Pudding

Recipe by Lisa Turner Published on April 16, 2007 Light, creamy melt-in-your-mouth golden-brown lemon sponge pudding for two Print this recipe Ingredients: 1/3 cup white sugar 1 tablespoon unbleached white flour pinch of sea salt 1/3 cup milk or buttermilk 1 tablespoon melted butter 1 egg, separated 1 teaspoon fine grated lemon zest 2 tablespoons fresh lemon juice Instructions: Preheat an oven to 350°. In a large mixing bowl, whisk together 2 tablespoons of the sugar, the flour and salt. Next whisk in the milk, melted butter and egg yolk. Now whisk in the lemon zest and the lemon juice. In a medium bowl, beat the egg white until soft peaks form. Beat in the remaining sugar, 1 teaspoon at a time, until stiff peaks form. Stir about 1/4 of the egg white mixture into the lemon mixture until combined, then fold in the rest of the egg white and sugar into the lemon mixture. Divide the batter into two 3/4 cup soufflé cups or ramekins. Transfer the cups to a 8 × 14 inch loaf pan. Pour boiling water into the loaf pan until the water comes halfway up the sides of the cups. Carefully place the pan in the center of the oven and bake for 20 to 25 minutes or until the tops are lightly browned and set. Remove from the oven and let cool for about five minutes. Remove the soufflé cups from the pan and transfer to a wire rack to cool for 30 minutes. Can be served warm or cool. Makes 2 servings

Chai Spice Oatmeal

Oats are the perfect grain for starting the day, naturally sweet and soothing, and a terrific source of calcium, iron, magnesium, phosphorus, potassium, fibre and B vitamins. Samuel Johnson once noted that oats are "a grain used in England to feed horses and in Scotland to feed the populace," which might be why there were so many splendid specimens of English horses and Scots. Oatmeal porridge was a staple breakfast food of older Canadians, and it's so quick and easy to make there's no reason why it shouldn't become a staple for a new generation as well. Avoid instant oats, because most of the nutrients are lost during a high temperature precooking stage, and they also contain preservatives and artificial sweeteners. The time saved is a matter of mere minutes, compared to a significant loss of taste and nutritional value.

Oats are easy to dress up with fresh or dried fruit, butter, milk or cream, but every once in a while I like to spice it up for a change. This recipe is adapted from Mollie Katzen's Sunlight Café The oats taste like they were cooked in a chai tea latte, and it's as simple and fast to make as any oatmeal porridge.

Chai Spice Oatmeal

Recipe by Lisa Turner Adapted from Mollie Katzen's Sunlight Café Published on April 16, 2007 Simple and quick breakfast oatmeal with fragrant chai spices Print this recipe Ingredients: 1 cup rolled or steel-cut oats 1 cup water 1 cup plain whole fat yogurt 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground turmeric 1/4 teaspoon ground coriander pinch of saffron (optional) 2 teaspoons raw honey 1/4 teaspoon vanilla Instructions: Stir the oats and half the water and yogurt in a small glass or ceramic bowl. Let stand overnight at room temperature. Pour the other half of the water and yogurt in a small saucepan, and whisk in the salt and spices. Bring almost to a boil over medium heat, then immediately turn down the heat to low and let the pan simmer for a few minutes. Add the vanilla and honey and stir until the honey is dissolved. Pour in the oat and yogurt mixture that had been soaking overnight. Cover the pan and leave it over low heat, stirring occasionally, for a few minutes until the oats have thickened to your liking. Serve hot as is, or with raisins, apples or nuts. Makes 2 servings

Tasty Dog Biscuits

Culinary Concoctions by Peabody presents some dog biscuit recipes that will make your mouth water. I don't have a dog, which is all the more reason to make these tasty looking treats, because I won't have to share.

Indian-Style Fried Egg and Potato Cake

This Indian-style fried egg and potato cake, or aloo omlate, is a simply wonderful brunch idea for a Sunday when you've got a little extra time, although it's perfect and filling for any breakfast, lunch or dinner as well. I've adapted this recipe from my essential copy of Madhur Jaffrey's World Vegetarian. The delicious aroma will linger in your kitchen for hours and keep you hungry for more.

Indian-Style Fried Egg and Potato Cake

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on April 15 2007 Delicious and filling savory fried egg and potato cake with Indian seasonings Print this recipe Ingredients: 2 large potatoes 3 tablespoons olive oil 1 teaspoon brown mustard seeds 1 medium onion, finely chopped 2 green onions, green and white parts, sliced 1 clove garlic, crushed or minced 2 fresh green chiles, seeded and finely chopped 1/2-inch fresh ginger, grated or minced 4 large eggs, lightly beaten 1/2 teaspoon cayenne 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste small handful fresh parsley or cilantro, chopped Instructions: Cover the potatoes with water in a saucepan and boil until soft. While the potatoes are boiling, heat 1 tablespoon of the olive oil in a small oven-safe frying pan over medium-high heat. When the oil is very hot, drop in the brown mustard seeds. As soon as they pop, which is only a matter of a few seconds, toss in the onion, the white parts of the green onions, garlic, chiles, and ginger, and stir for 5 minutes or until the onions are golden. Remove the pan from the heat and set aside. When the potatoes are done, drain and peel while they're still hot. Mash well in a large mixing bowl. Pour the eggs into the potatoes and add the fried onion mixture, cayenne, salt and pepper, and most of the cilantro or parsley and the green parts of the green onions (set a teaspoon of each aside for garnish). Mix. Return the frying pan to the stove and heat the remaining 2 tablespoons of olive oil over medium heat. As soon as the oil is hot, pour in the egg and potato mixture. Turn the heat down to low and cook uncovered without stirring for 15 minutes. After 10 minutes, pre-heat the broiler. When the eggs and potatoes have cooked for 15 minutes, put the frying pan under the broiler for a minute or two or until the top has just set. Cover the frying pan with a large plate, and flip the cake over on to a plate so that the fried bottom is now on the top. Slide back into the frying pan and cook on low heat for 5 more minutes. Slide on to a serving dish and sprinkle the remaining green onions and cilantro or parsley over top. Cut into wedges and serve hot. Makes 2 to 4 servings