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 freshly made dressing and the store bought, preservative filled variety. This easy to prepare Italian dressing goes well with any combination of vegetables.

Creamy Italian Dressing

2 tablespoons of red wine vinegar
1 tablespoon of balsamic vinegar
3 cloves of garlic, finely minced
3 teaspoons of Italian seasoning
1 tablespoon of Dijon mustard
1 tablespoon of honey
1 tablespoon of grated Parmesan cheese
2 tablespoons of olive oil
1/2 teaspoon of black pepper
dash of mustard powder
1 cup of yogurt or sour cream

Blend or whisk together all of the ingredients except the yogurt. Add the yogurt and whisk or blend until just combined.

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

1 cup wild rice, washed and drained
1 cup green or brown lentils, washed and drained
1 bay leaf
1 pound 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 pound asparagus
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 cup fresh grated parmesan

Combine the rice with 8 cups of water in a large saucepan and bring to a boil over high heat. Reduce heat to low and cover. Let simmer for 20 minutes.

Add the lentils to the rice and 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 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 and salt, and 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 parmesan and serve at room temperature or cold.

Mattar Paneer

One of my favorite Indian creations is Mattar Paneer. 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 melt in your mouth paneer and peas, cooked in an aromatically spiced tomato sauce. The following version of Matar Panir is adapted from Yamuna Devi's "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking." The addition of fresh mint makes this an especially unique and appetizing version.

I highly recommend you use fresh herbs and take care to cook the peas just to the point where they will pop in your mouth with every delectable bite. If you are using frozen peas, defrost them and add them during the final stages of cooking.

It goes well with Black Cracked Pepper Rice, any Indian flatbread and a vegetable dish.

Mattar Paneer

3-4 hot green chilies, finely chopped
1 inch piece of fresh ginger, finely sliced
5 tablespoons of water
1 - 2 tablespoons of ground coriander
2 teaspoons of turmeric
1 teaspoon of paprika
1/2 teaspoon of cayenne
12-14 ounces (or 300 - 400 grams) of fresh paneer, cut into cubes, or a package of pre-fried paneer cubes
2 teaspoons of cumin seeds
1/2 teaspoon of black mustard seeds
1/2 teaspoon of fennel seeds
2 cups of finely diced tomatoes (approximately 1 1/2 pounds or 685 grams)
2 cups of yogurt or whey
2 cups of fresh or frozen peas
1 teaspoon of sea salt
1/2 tablespoon of garam masala
2 tablespoon each of freshly chopped mint and parsley

In a blender or food processor, mince the green chilies and ginger. Add the water, coriander, turmeric, paprika, cayenne and process until smooth. Transfer to a small bowl and set aside.

Heat a few tablespoons of ghee, or a mixture of butter and oil in a large pot. If you are using fresh paneer, fry the cubes into browned on all sides. Remove with a slotted spoon and set aside. If you are using pre-fried cubes, when the oil is hot, add the cumin seeds, mustard seeds, and fennel seeds and stir and fry until the mustard seeds being to pop. Immediately add a few more tablespoons of ghee, or butter and oil, and the spice paste. Fry, stirring, until most of the water evaporates. Add the tomatoes and cook, stirring often, until the tomatoes turn into a thick sauce - approximately 10 - 20 minutes.

Add the whey or yogurt, the fresh peas if you are using them and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes or so, or until the peas are nearly tender. Add the fried paneer cubes, and defrosted frozen peas if you are using them, and simmer over low heat for 5 minutes.

Remove from the heat, and stir in the salt, garam masala and fresh herbs.

Cheddar Dijon Biscuits

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

Cheddar Dijon Biscuits

2 cups of unbleached white flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/4 cup of cold butter
1 cup of grated cheddar cheese
2 tablespoons freshly chopped parsley
1 tablespoon of Dijon mustard
1 cup of cold milk

Preheat the oven to 450 degrees. 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 - 12 minutes.

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

1 cup of quinoa
2 cups of water or vegetable stock
1 tablespoon of olive oil
1/2 teaspoon of brown or yellow mustard seeds
2 large mushrooms, finely diced
1 inch piece of ginger, finely diced
1 scallion, cut into small rings
sea salt to taste

Wash and rinse the quinoa under warm water for a few minutes. Soak in the water overnight.

Drain the quinoa, reserving the soaking liquid. Put the oil in a heavy frying pan over medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the diced mushrooms, and ginger. Stir a few times and turn down the heat slightly. Put in the scallion and stir for a minute.

Next add the quinoa and stir for a minute. Put in the stock or water and salt and bring to a boil. Immediately reduce the heat to low, cover and simmer for about 20 minutes, or until the liquid is absorbed. Remove from the heat and set aside, covered, for about 15 minutes. Fluff the quinoa with a fork and serve.

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 favourite 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 & feta cheese frittata

2 tablespoons olive oil
1 bunch fresh asparagus
5 green onions
2 large cloves garlic, minced
8 large eggs
2 tablespoons finely chopped parsley
1 cup feta cheese, crumbled
fresh ground black pepper
1/4 cup grated parmesan cheese

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-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.

Lemon Rice with Toasted 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.

Piquant Lemon Rice

1 cup of basmati rice
2 cups of water
1 teaspoon of sea salt
2 - 3 tablespoons of ghee or a combination of butter and sesame oil
1/2 - 2/3 cups of raw cashew pieces
1 tablespoon of split urad dal
1 teaspoon of black mustard seeds
1/2 teaspoon of turmeric
1/2 cup of fresh lemon juice or lime juice
4 tablespoons of minced fresh parsley or coriander
1/4 cup of coconut for garnishing

Soak the rice in the water for a couple of hours or more. Drain the rice, reserving the soaking water and let air dry for about 15 minutes.

Bring the soaking water to a boil in a heavy medium-sized pot. Stir in the rice, salt, and a dab of butter. Cover, and reduce the heat to very low and gently simmer for about 15 - 20 minutes, or until the water is absorbed. Remove from the heat and set aside.

Heat the ghee, or butter and oil in a small frying pan over moderate heat. When it is hot, fry the cashew pieces until golden brown. Remove with a slotted spoon and add to the rice.

Raise the heat in the frying pan slightly and add the urad dal and mustard seeds. Fry 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, add the turmeric, lemon juice and parsley. Gently mix with a fork until well combined. Sprinkle each serving with a bit of coconut.

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.

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.

Note: If you are using frozen blueberries, do not thaw before adding the berries.

Blueberry Cornmeal Muffins

1 cup of unbleached white flour
1 cup of cornmeal
1/4 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon finely grated lemon zest
1 1/2 cups of buttermilk
1 egg
1/4 cup of melted butter
1 teaspoon of vanilla
1 1/3 cups of fresh or frozen blueberries

Grease 12 muffin cups with butter. Preheat the oven to 400 degrees.

In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, salt and lemon zest. Make a well in the center.

In another medium sized bowl, whisk together the buttermilk, egg, 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 - 25 minutes or until golden brown. Leave the muffins in the tins for about 10 minutes to cool before removing.

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.

Chana Masala

1 1/4 cups of dried chickpeas
a few tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
2 onions, finely chopped
2 inch piece of ginger, crushed
2 cloves of garlic, crushed
2 - 3 green chillies, finely chopped
3 teaspoons of chana masala powder
1 - 2 tomatoes, finely diced
1 bay leaf, crushed into small bits
1 - 2 teaspoons of chili powder
1 teaspoon of turmeric
1/2 teaspoon of garam masala powder
1 cup of reserved cooking liquid
1 teaspoon of sea salt
1/4 cup of freshly chopped parsley or coriander

Soak the beans overnight in water.

Bring the beans to a boil, reduce to a simmer and cook until the beans are soft, about 1 - 2 hours. Drain the beans, reserving the cooking liquid. Mash about 1/4 cup of the cooked beans into a paste. Set aside.

Heat the oil in a large pot. When hot, add the mustard and cumin seeds and stir fry for a few minutes or until the mustard seeds begin to pop. Next add the onion, fry for a few minutes and then add the crushed ginger and garlic. Stir and fry for a few more minutes. Add the green chilies and chana masala powder and stir fry for a minute or two.

Now add the tomatoes to the pot, along with the crushed bay leaf, turmeric and chili powder and cook until the tomatoes thicken - about 5 - 10 minutes. When the tomatoes are nearly done, add the mashed chickpeas and the garam masala and cook for a few minutes. Then add the cooked chickpeas, along with about 1 cup of the reserved cooking liquid and the salt. Cook for about 10 minutes longer, or until most of the liquid is absorbed and finish off by adding the chopped herbs.

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

1/3 cup of granulated sugar
1 tablespoon of unbleached white flour
pinch of salt
1/3 cup of milk or buttermilk
1 tablespoon of melted butter
1 egg, separated
1 teaspoon of finely grated lemon rind
2 tablespoons of freshly squeezed lemon juice

Preheat the oven to 350 degrees. In a large mixing bowl, whisk together 2 tablespoons of the sugar, the flour and salt. Next whisk in the milk, butter and egg yolk. Now whisk in the lemon rind and the lemon juice.

In another medium sized 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 until the lemon mixture, then fold in the rest of the egg white and sugar into the lemon mixture.

Divide the batter into two 3/4 cup souffle cups. Transfer the cups to a 8 X 14 inch loaf pan. Pour boiling water into the loaf pan until the water comes halfway up the sides of the souffle cups. Carefully place the pan in the center of the oven and bake until the tops are lightly brown and set, about 20 - 25 minutes.

Remove from the oven, let cool for about five minutes. Remove the souffle cups from the pan and transfer to a wire rack to cool - about 30 minutes. Can be served warm or cool.

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

1 cup rolled oats
1 cup spring water
1 cup yogurt
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/4 tsp. ground coriander
A pinch of saffron (optional)
2 tsp. honey
1/4 tsp. vanilla

Soak the oats overnight at room temperature with half the water and yogurt.

Pour the other half of the water and yogurt in a small saucepan, and whisk in the salt and spices. Put on stove over medium heat and bring almost to a boil. 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 by itself, or with raisins, apples or pistachios.

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

2 large potatoes
3 tablespoons olive oil
1 teaspoon brown mustard seeds
1 medium onion, finely chopped
2 green onions, finely sliced,
green and white parts separated
1 large garlic clove, crushed
2 fresh hot green chiles, finely chopped
1 teaspoon fresh ginger root, minced
4 tablespoons fresh cilantro or parsley,
finely chopped
4 large eggs
1/2 teaspoon cayenne
1/2 teaspoon sea salt
freshly ground black pepper

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 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 couple of seconds, toss in the onion, the white parts of the green onions, garlic, chiles, and ginger and stir fry until the onions are golden, about five minutes. 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.

In a separate bowl, lightly beat the eggs. Pour into the potatoes, along with 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 everything together.

Heat the other 2 tablespoons of olive oil over medium heat in a 7-inch frying pan, which can be the same one used to fry the onions. 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 the 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. Serve hot.

This tasty dish feeds two hungry people, or up to four people altogether.

Staple Corner: How to make your own Chana Masala Powder

Whenever possible, I prefer to make my own spice mixtures. Quality pre-blended varieties are available at Indian grocery stores, but not everyone has local access to a neighborhood Indian grocery, and it's much more fun to concoct your own mixture to complement your culinary creations. I made this mixture in preparation for the chana masala I will be making this week. If you want to make your own garam masala, some recipes can be found here.

Homemade Chana Masala Powder

1 tablespoon of coriander seeds
2 tablespoons of cumin seeds
2/3 teaspoons of black cardamom seeds
1/3 teaspoons of yellow cardamom seeds
1 2/3 teaspoons of black peppercorns
2 - 3 dried red chillies
1/3 teaspoons of whole cloves

pinch of ground ginger
pinch of mace
pinch of nutmeg
1/3 teaspoon of ground cinnamon
1/3 teaspoon of amchoor powder

Dry roast the seeds, peppercorns, chillies and cloves in a large frying pan over low heat until they begin to brown. Transfer to an electric coffee grinder with the ground spices and grind to a fine powder.

Makes about 1/3 cup. The recipe can be increased if you want to make a larger quantity.

African bean and peanut soup

This is an easy-to-prepare and hearty soup that is delicious spiced mild or hot. The warming peanut flavour with the black eye peas make it reminiscent of West African cooking, and I like to serve it with other African-flavoured dishes like Northeast African Millet Patties:

African bean and peanut soup

1/2 cup dry black eye peas
1/2 cup dry navy beans
5 cups water
1 1/2 tbsp. butter
1 small onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
1/2 tsp. dried red pepper flakes
1 medium green pepper, seeded and diced
1/3 cup peanut butter, smooth or crunchy
3/4 cup unsalted peanuts
1/2 tbsp. dried basil
3/4 tsp. ground coriander
2 unrounded tsp. sea salt

Rinse the black eye peas and navy beans in water with a little bit of yoghurt whey or lemon juice over night at room temperature.

Drain and rinse the peas and beans.

Melt butter in a large saucepan at medium heat. Add onions, carrots and celery and stir fry for five minutes or until onions are translucent and starting to brown on the edges.

Add the peas and beans, water and red pepper flakes. Turn up the heat to high and bring the mix to a boil, then immediately turn to low and cover. Cook, covered, until the peas and beans are tender, about 1 to 1 1/2 hours.

Add peanut butter, peanuts, green pepper, basil and coriander. Turn the heat up slightly and cook for 15 more minutes.

Add salt, and taste to correct seasonings. If you like your soup spicy, add more dried red pepper flakes and even a dash of cayenne. If you want more of a peanut flavour, add more peanut butter and peanuts. This should be a thick soup, but more water can be added if necessary if it's too thick for your taste.

Ginger Muffins

Spring in Ontario has been overtaken by Winter, which is a good excuse to turn on the oven to heat the place up and produce some home baked goodness. I was in the mood for something different today, so I made up a batch of ginger muffins. The delicious aroma of these miniature ginger cakes baking still lingers in my kitchen. These nicely spiced muffins contain very little sugar, and make for a satisfying morning or afternoon snack, or a fulfilling addition to lunch.

Ginger Muffins

1/4 cup of butter, at room temperature
1/4 cup of sugar
1 egg
1/2 cup of molasses
1/4 cup of hot water

1 3/4 cups of unbleached white flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves

1/4 cup of hot water

Grease 12 muffin cups with butter or oil. Preheat the oven to 400 degrees.

Combine the butter, sugar, egg, molasses and first amount of hot water in a large mixing bowl. Beat well.

Add the flour, baking soda, salt, cinnamon, ginger and cloves to the bowl. Stir to combine.

Gradually stir the second amount of hot water into the batter. Fill the muffin cups with the batter and bake in the oven for about 20 minutes, or until a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for about 5 minutes, and then transfer to a wire rack to cool.

Northeast African Millet Patties

Millet is one of the oldest grains known to be cultivated by humans, and is one of the staple foods in many parts of the world like India, northern China, Korea, Japan, Russia and eastern Europe, and of course Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, as well as non-glutenous and non-acid-forming to make it one of the most easily digestible and least allergenic of grains. It is nearly 15% protein, contains high amounts of fibre, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also particularly high in the minerals iron, magnesium, phosphorous, and potassium. The only drawback is that its hull is rich in phytic acid, but a good soaking overnight in water at room temperature allows enzymes to break down the phytic acid.

These easy to prepare millet patties are a great way to enjoy the mildly sweet and nutty flavour of millet.

Northeast African Millet Patties

1 cup millet, uncooked
2 cups water
3/4 cup tahini (or any other nut butter)
1 small onion, finely diced
1 1/2 tsp. celery seed
2 tbsp. tamari or fermented soy sauce (or to taste)
1 tbsp. sesame oil

Rinse the millet and soak in the water at room temperature over night.

Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for about 20 minutes or until the water is absorbed. Remove from heat, fluff, and let sit uncovered for a few minutes to cool down.

Add all the other ingredients and mix well. Form into patties, and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with a condiment or chutney, like Simple Tomato Chutney for example.

Alternatively, the millet may be served when warm without frying. It's delicious this way as well.

I like everything spicy, so I decided to serve the millet patties with some of my Mushroom Curry. India meets Africa. Yum!

Mushroom Curry

I enjoy cooking with mushrooms. The possibilities are endless and generally they are very easy to prepare. This spicy mushroom curry side dish goes well with any Indian meal. I recommend serving them with Spicy Chickpea Koftas and a Simple Lemon Rice.

Mushroom Curry

14 oz. of sliced mushrooms
2 - 3 tablespoons of ghee, or a mixture of butter and oil
1 small onion, finely chopped
3-4 cloves of finely minced or crushed garlic
2 teaspoons of ground cumin
2 teaspoons of coriander
1 - 2 teaspoons of chili powder
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1 teaspoon of turmeric
1/2 teaspoon of salt
2 - 3 fresh chillies, finely chopped
2 tablespoons of tomato paste or a small tomato, seeded and finely chopped
3 tablespoons of chopped fresh parsley or cilantro

In a large frying pan, saute the onion in the oil. Add the garlic and fry for another minute or so.

Add the spices, a few teaspoons of water and stir-fry for a few minutes over medium heat.

Next, add the mushrooms to the pan, along with the tomato paste or tomato, chopped chillies and salt. Add a few tablespoons of water and stir. Lower the heat, and cover and cook for about 10 minutes.

Remove from the heat and stir in the fresh herb.

Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. This is my version of the traditional recipe.

Rich Nanaimo Bars

Bottom Layer 1/2 cup of butter 1/4 cup of sugar 5 tablespoons of cocoa 1 egg, beaten 1 3/4 cups of graham cracker crumbs 3/4 cups of fine coconut
Second Layer 1/2 cup of butter 3 tablespoons of milk or yogurt 2 tablespoons of vanilla custard powder 2 cups of icing (confectioners) sugar
Third Layer 1/2 cup of dark chocolate (bittersweet, containing 71% cocoa) 1/2 cup of milk chocolate 3 tablespoons of butter

To make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.

To make the second layer: Cream the butter, milk or yogurt, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.

Chill in the fridge while you make the third layer.

To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.

Oatmeal apple pancakes

Nothing warms up a cold morning like hot homemade pancakes with fresh butter and pure maple syrup… especially when I've just returned home with a jug of my parents' own homemade syrup! These oatmeal apple pancakes are my favourites; they're ridiculously easy to make, and they make a perfect start to a weekend morning. Enjoy!

Oatmeal apple pancakes

3/4 cups large rolled oat flakes
1/2 cups whole spelt or wheat flour
1 cup yoghurt
1/3 cups spring water
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 small apple, any variety, diced
2 eggs
2 tablespoons butter, melted
1 tablespoon honey

Soak the oats and flour in the yoghurt and water at room temperature overnight. In the morning when you're ready to make the pancakes, stir in the baking powder, cinnamon, nutmeg and apple.

In a separate bowl, mix the eggs, melted butter and honey. Pour over the oat and flour mixture and mix well.

Lightly butter a large cast-iron skillet or frying pan and warm up on medium-low heat. At the same time, preheat an oven to 175°.

Drop in a few tablespoonfulls of the batter for each pancake and fry for a couple of minutes before turning over and frying on the other side until the pancakes are golden brown on both sides. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.

Serve the pancakes warm and pour over them some pure maple syrup. Add a little butter if you like, and any fresh fruit toppings that tickle your fancy.

Makes about 10-12 five-inch pancakes.

Simple Lemon Rice

I served this delicately flavored rice dish with Mung Beans and Paneer Cheese.

Lemon Rice

1 cup of basmati rice
1 3/4 - 2 cups of water
1/2 teaspoon of sea salt
1 tablespoon of ghee, or a mixture of butter and oil
1 teaspoon of whole brown mustard seeds
10 fresh curry leaves (or a generous handful of dried curry leaves and a dash of basil)
freshly squeezed juice from one medium sized lemon
1 teaspoon of finely grated lemon rind

Thoroughly rinse the rice and soak in the water for at least a couple of hours.

Bring the rice, soaking liquid, half of the lemon juice and salt to a boil in a medium pot. Immediately reduce the heat to very low, cover with a tight fitting lid and cook for 15 - 20 minutes, or until the liquid is absorbed. Remove from heat and set aside.

Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the mustard seeds. As soon as the seeds begin to pop, add the curry leaves, quickly stir and add the contents to the rice. Add the rest of the lemon juice and the rind to the rice. Gently mix the rice with a fork to combine the ingredients and serve.

Spicy Chickpea Koftas

There are thousands of varieties of koftas, some made from vegetables, cooked dals and always herbs and spices. Usually the shaped koftas are fried in oil, though they can also be baked in the oven, as I did with these chickpea koftas. This spicy variation resembles the middle eastern chickpea falafel and goes well with a tomato based chutney, salad or vegetable side dish and a fragrant rice dish. You can also include an Indian bread to fill out the meal.

Chickpea Kofta

2 cups of cooked chickpeas (about 3/4 cups of dried beans)
1 medium baking potato, cooked, peeled and mashed
1 - 2 tablespoons of ground coriander
1/2 teaspoon of asafetida powder
1 teaspoon of paprika
1 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon of turmeric
1 - 2 teaspoons of sea salt
3 tablespoons of olive or sesame oil
olive or sesame oil
1/4 cup of sesame seeds, or ground pumpkin or sunflower seeds
2 tablespoons of plain yogurt (goat's milk yogurt is superb)
1/2 cup of chopped parsley or coriander

If you are using dried beans, soak the beans in water overnight. Bring the beans and their soaking liquid to a boil, reduce the heat to low and simmer and cook until the peas are soft (about 1 - 2 hours). Once they are cooked, drain the beans well, discarding the cooking liquid.

Using a blender or food processor, process the beans until the mixture resembles coarse crumbs. If using a blender, process the chickpeas in small batches as the blender will jam up if too many are added at once. Transfer two thirds of the ground chickpeas to a large bowl and add the mashed potato.

Include the rest of the ingredients to the blender or food processor along with the remaining third of the chickpeas. Blend until the mixture turns into a smooth paste. Add this paste to the chickpeas and potato in the mixing bowl. Mix well.

Rub your hands with some oil and shape the mixture into small patties. Add some chickpea or wheat flour, or some cornmeal if the mixture is too loose to form into balls.

The koftas can be fried or baked. If you are baking the koftas, transfer the shaped koftas to a well-greased baking sheet. Bake in a preheated oven at 350 degrees for about 10 - 15 minutes. Remove the koftas from the oven, brush the tops of each kofta with a bit of sesame oil, flip and return to the oven. Bake for another 10 - 15 minutes.

If you are frying the koftas, heat 2 inches of oil in a large frying pan or wok. When the oil is hot, fry a few koftas at a time, until they turn a reddish-brown colour on both sides - about 5 -7 minutes. Transfer the koftas with a slotted spoon to some paper towel to drain. As the koftas are best served warm, keep them in a 250 degree oven until ready to serve.

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.

Quick and Easy Tomato Chutney

Chutneys or relishes are widely used in Indian cuisine. There are thousands of different varieties, both cooked and uncooked. They are typically used as a condiment and so versatile, they go well with any meal. I made the following cooked tomato chutney to serve with my Spicy Chickpea Koftas. Homemade chutneys will keep for a few days if stored in a covered container in the fridge.

Simple Tomato Chutney

2 tablespoons of ghee, or a mixture of butter and oil
3 - 4 whole dried red chillies
2 teaspoons of cumin seeds
1 inch piece of cinnamon stick
1 2/3 cups of chopped ripe tomatoes (approximately 2 medium-sized tomatoes)
dash of ground ground coriander and cayenne pepper
2 tablespoons of rapadura sugar or sweetner of your choice
1/2 teaspoon of sea salt

Heat the oil in a large frying pan over moderate heat. When hot, add the chillies, cumin seeds and cinnamon stick. Fry until the cumin seeds turn brown - approximately 5 minutes. Add the tomatoes, sugar and salt and the cayenne and coriander. Cook and stir until the chutney is fairly dry, about 10 - 15 minutes. Can be served warm, at room temperature or chilled.

Good Friday scramble

Eggs are the perfect food for everyone, but especially for vegetarians. It's not an exaggeration to say that eating 10-20 eggs a week will do a body good — excellent protein, essential fatty acids, and pretty much the whole gamut of nutrients that contribute to the health of the brain and nervous system. I have two or three locally produced free-range and flax-fed eggs for breakfast almost every day, usually gently soft boiled or fried at a low-heat to keep the yolks soft to preserve their nutrients, along with some sourdough toast with butter, and some fruit. Simple and quick… but it can get just a little boring some days. Fortunately eggs are about the most forgiving ingredient for combining with just about anything you like, so a good tasty scramble with my favourite vegetables and spices livens things up and are just about as quick and easy as cooking the eggs plain. I find that eggs go especially well with hot spices, onions, mushrooms, celery, and almost any member of the nightshade family of vegetables (tomatoes, potatoes and peppers), and to make things even quicker in the morning any or all of these added ingredients for a scramble fry can be cut up and refrigerated the night before.

For this Good Friday I made an scrambled eggs with all my favourite scramble ingredients: mushrooms, celery, green onions, jalapeno peppers, and cayenne powder. Just fry up sliced white mushrooms in butter at medium-high heat until the moisture is gone and they're nice and brown. Turn down the heat, add some more butter to replace the butter absorbed by the mushrooms, and add lots of finely chopped up jalapeno peppers, the white parts of the green onions, and celery to give the scramble some crunch. While this is frying, break some eggs in a bowl and add plenty of yoghurt or milk, cayenne powder, the green parts of the onion, and whisk the mixture until well combined. After a few minutes, add the egg mixture to the pan and stir-fry until the eggs are cooked. Sprinkle on some sea salt and fresh ground black pepper, toast and butter some slices of Irish Soda Bread, and you've got a fantastic breakfast feast.

Irish Soda Bread

As the name suggests, Irish Soda Bread is a traditional bread originating in Ireland in the 1800's. It is a fairly dense bread, and if you have never tried it, think of it as a cross between a scone or tea biscuit and a muffin, though it is not very sweet, which makes it a satisfying addition to any meal or breakfast. There are many variations on the traditional recipe, and some bakers add raisins, caraway seeds and even whiskey.

I've tried a few variations of Irish Soda Bread in the past, and this is my version of the traditional recipe. I decided not to use raisins as they make for a sweeter bread (though the bread is very tasty with raisins), and you can omit the egg and baking powder if desired if you want a bread that is closer to the original version. Increase the baking soda to 2 teaspoons if you omit the baking powder and use a little less flour is you choose to add raisins or if you omit the egg.

Irish Soda Bread

5 cups of flour
2 tablespoons of sugar
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
4 tablespoons of cold butter
1 cup raisins (optional)
1 egg, lightly beaten
2 cups buttermilk

Preheat the oven to 425 degrees. Sift together the flour, sugar, salt, baking soda and baking powder in a large bowl.

Using a pastry cutter or two knives, cut the butter until the flour mixture until it resembles a coarse meal. If you are including raisins, stir them into the flour and butter mixture.

Make a deep well in the center of the flour mixture. Add the beaten egg and buttermilk and mix until the dough stiffens up. Dust your hands with some flour and gently knead the dough until it forms into a rough ball. If the dough is sticky, add more flour.

Form the dough into the round loaf and transfer to a lightly greased baking sheet or cast iron skillet. Score the top of the loaf with a 1/2 inch deep X shape across the top. Bake in the oven until the bread is golden brown - roughly 35-40 minutes. The bread is done when a cake tester inserted into the center of the loaf comes out clean.

Cool on a baking sheet and serve as is or with butter. This bread is best eaten within a few days, as it dries out rather quickly. Store in a covered container to preserve freshness.

Cracked Black Pepper Rice

This dish has been a staple rice dish in my kitchen as it is easy to prepare and appeals to a wide variety of tastes. It is best served chilled or at room temperature, so if you are making a more complex meal, you can make it up ahead of time. The process is rather unique, as you use a large quantity of water for a relatively small quantity of rice and cook the rice at a full boil instead of reducing the temperature to a simmer. The result is a nice sticky, zesty rice.

Cracked Black Pepper Basmati Rice

1 1/4 cups of basmati or other long-grain white rice
8 cups of water
1 - 2 tablespoons of fresh lemon or lime juice
3 tablespoons of butter
2 small bay leaves, or fresh curry leaves, crushed or finely chopped
1 teaspoon of sea salt
2 - 3 teaspoons of cracked black pepper

1. Rinse and soak basmati rice in a cup of the water for about 20 minutes. Drain into a strainer, and let dry for 15 minutes, reserving the soaking water.

2. Bring the water, including the water used for soaking the rice, lemon or lime juice, a dab of the butter and bay leaf to a full boil in a large pot over high heat. Stirring constantly, pour in the rice in a slow steady stream. Cook uncovered in briskly boiling water for 12 - 15 minutes or until rice is just tender and fluffy.

3. Pour the rice into a strainer, and drain. Let cool for about 2 minutes, pick out the bay leaves and spoon the rice into a large bowl. Stir in the remaining butter, salt and black pepper. Toss gently to mix.

4. Chill or let cool to room temperature.

Serves 5 - 6 people

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.

Tuscan Bean Soup With Fresh Rosemary

The following dish is based on a recipe appearing in "Delia's Vegetarian Collection", a cookbook compiled by Delia Smith featuring over 250 mouthwatering recipes. The photographs are orgasmic, and each recipe could easily be featured in the finest gourmet restaurant. If you have a creative flare for cooking and like to experiment with a variety of foods, this is the cookbook for you. Cheese lovers in particular will treasure this book throughout their cooking career. Though many of the recipes require a time commitment in the kitchen, especially if you are feeling ambitious and looking to cook up a three or four course meal, the directions are very easy to follow and well worth the effort. This selection is one of the easier dishes to prepare and a favorite in my kitchen.

Tuscan Bean and Pasta Soup with Rosemary

1 cup of dried romano or pinto beans
1/2 cup of spiral shaped or small tubes pasta
1 heaping tablespoon of fresh rosemary, finely chopped
2 tablespoons of olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 1/2 tablespoons of tomato paste
grated parmesan, for garnishing individual servings
salt and freshly ground black pepper

1. Soak the beans overnight in 8 cups of cold water.

2. Drain the beans, reserving the soaking liquid.

3. Heat the oil in a large saucepan, add the onion and cook gently for about 10 minutes. Then add the garlic and cook for another minute. Next, add the tomato paste and rosemary, stir for a minute, then add the beans, together with 6 cups of the reserved cooking liquid and some salt (about 1 - 1 1/2 teaspoons). Simmer gently, partially covered, for about an hour, or until the beans are tender.

4. Add black pepper to taste, then pour half of the soup into a blender and blend until smooth. Alternately, you can use a convenient electric hand blender to blend a portion of the soup within the pot.

Homemade Maple Syrup from Muskoka

A visit to my parent's home in Muskoka this past weekend coincided with the annual running of the maple sap, the short period when temperatures climb above freezing during the day and fall back below again at night that heralds every year the end of the long, cold and dreary Muskoka winter. As a child, the beginning of the Muskoka spring was a special time when my brother and I put on our winter boots and tramped about helping our folks to gather the clear sap from the hard sugar maples scattered among the beeches, cherries, oaks, birches and hemlocks of their hilly 95-acre wooded property. Turning the bountiful sap into pure delicious home-made maple syrup was an annual treat! It's been a thirty year tradition in my family, and although I've missed out on the occasion for many years now since I moved to foggier pastures, I was fortunate to once again help with the syrup… even if I mostly just stood around taking photographs, enjoying the tantalizing aroma of boiling sap, and asking questions so that I could share the process and experience with my readers.

Pure maple syrup isn't just a tasty way to dress up pancakes and ice cream; it's a far healthier alternative than refined sweeteners like sugar and corn syrup. It takes about forty gallons of maple sap to make just one gallon of syrup, so the syrup is in effect concentrated tree nutrients — calcium, potassium, phosphorus, manganese, magnesium and even iron, as well as trace amounts of B vitamins and essential amino acids. In fact, 1/4 cup of pure syrup has more calcium than the same amount of milk and more potassium than a banana. And all of these nutrients remain in the syrup during the boiling, concentrating and filtering stages, so here's a sweet that shouldn't make you feel guilty.

The sap

As soon as the days start to climb above freezing temperatures, usually around mid- to late-March, my dad goes about drilling 2 to 2 1/2 inch holes in good well-grown hard maple trees that are at least 10 inches in diameter. These days he taps about sixty trees not too far away from the syrup shack. When my brother and I were little, he'd tap over 100 trees. Wherever possible, he drills the holes on the south sides of the trees where the sap runs faster, although the holes must be drilled at least 6 inches away from the scars of previous years' drilling. After drilling, a stainless steel spout is tapped into the hole from which the sap runs into a galvanized steel pail hanging from a wire hook on the spout. The best sap runs occur when the temperature is about -5°C at night followed by a quick warming in the morning to about plus 5 or 6°C. The sap won't run when it's either too cold or too warm, but every season yields at least a couple of weeks worth of good days. On an ideal day, one tree might produce almost a gallon of sap, and over the course of the syrup season, usually about three weeks, an average maple tree will give about 10 or 12 gallons from each tap hole.

To make quality maple syrup, the sap must be fresh and cold, which means it must be gathered and boiled in the same sugarbush. If the sap is allowed to collect too long before boiling, it will sour and spoil. As soon as there's enough sap in the buckets, the pails are collected and carried to the syrup shack built by my dad, and collected into large containers. After skimming off any dirt, twigs or insects that surface at the top, the maple sap is ready for boiling.

The boil

It takes a lot of time and fuel to boil a large volume of sap into concentrated syrup, and so the process is usually started in the morning. Like most traditional sugarmakers, our family burns wood cut from our own woodlot to boil the sap and evaporate the water content. A large, shallow 40-gallon steel pan sits on top of a wide iron-cast woodstove, both made by my grandfather. Once the fire is going, the raw sap is poured into the pan and the rest of the process is pretty much simply, as my father says, "boil, boil and boil." The smell of the boiling sap is heavenly, and I can stand for minutes with my head in the steam just inhaling the delicious vapours.

As the liquid in the pan goes down through evaporation, more raw sap can be added throughout the day. One good day's pan-full can take twenty-four hours to boil away into syrup, and wood is added to the fire occasionally to maintain the boil. More dirt comes to the top in the foam, and the foam is skimmed off once in a while. A small forty-gallon batch won't be done until the evening, but most batches are just allowed to sit covered up overnight before firing up the stove again in the morning and finishing off the maple syrup.

The syrup

When the sap has been reduced and starts to thicken, a thermometer is added to the mix. As the sap concentrates, the boiling point rises. Finished syrup boils at 7° Fahrenheit above the boiling point of water, and as the temperature of the boiling sap approaches this point, the boiling is carefully watched to prevent burning and overheating. The maple syrup is done when the temperature reaches 218° Fahrenheit — but that's the temperature for our sugarbush, as the boiling point varies with altitude and barometric pressure, so sugarmakers should always check the boiling point of water when they're making syrup and add 7° to find out when their syrup is done.

As soon as the boiling point has been reached, the maple syrup is drained off into large pails through filters made of felt to remove any last suspended particles and to improve the appearance of the syrup. After filtering, we bring the syrup into the house to cool down just a little. The maple syrup is bottled while still warm.

I just brought some home with me, and I can't wait to try it again. Commercial syrups simply don't compare with the real thing — they're usually made with corn syrup, artificial flavours and additives, and only sometimes with a little real maple syrup. I think I'll whip up some of my famous oatmeal apple pancakes this weekend and pour on some fresh real maple syrup. I'll make sure to pass on the recipe.

Mung Beans with Paneer Cheese

Paneer cheese is one of my favorite foods. Soon I will be making my own, but if you don't have the time or inclination, you can easily purchase a block of paneer, or a bag of pre-fried cubes at your local Indian grocery store. The following recipe is a flavorful combination of buttery soft mung beans, paneer cheese, tomatoes and spices. It goes very well with subtle rice dishes like Pulao Rice. I've adapted the dish from "Lord Krishna's Cuisine: The Art of Vegetarian Cooking" by Yamuna Devi.

As I noted in a previous post, this cookbook was essentially responsible for my interest in Indian cooking in the first place. I received it as a gift shortly after becoming a vegetarian and with the aid of the detailed and easy to follow instructions, I familiarized myself with the essentials of Indian cuisine. I highly recommend it for beginners and veteran Indian chefs alike, as there is a wide range of recipes and processes presented by a proven master of Indian cooking.

Mung Beans and Paneer Cheese

1 1/4 cups of whole mung beans
3 1/4 cups of water
1 1/2 teaspoons of turmeric
3/4 teaspoons of cayenne pepper
1/2 teaspoon of paprika
1/2 tablespoon of brown sugar
2 teaspoons of finely shredded or minced ginger root
6 tablespoons of butter, or ghee or a mixture of oil and butter (use less if pre-fried panir is used)
8-12 ounces (or 200 - 300 grams) of fresh paneer cheese, cut into 1/2 inch cubes, or use pre-fried paneer cubes
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of asafetida powder
1 1/2 teaspoons of garam masala
1 teaspoon of ground coriander
2 medium - large tomatoes, diced
3 - 4 tablespoons of plain yogurt or sour cream
2 teaspoons of sea salt
juice from one lemon
4 tablespoons of finely minced fresh parsley or coriander

1. Rinse the mung beans and soak in a bowl of water for at least 5 hours. Drain.

2. Bring the 3 1/4 cups of water to a boil in a large pot. Add the turmeric, cayenne, paprika, sweeter, ginger root and 1 tablespoon of butter / oil mixture. Add the beans, reduce the heat to low and partially cover. Gently simmer for 50-60 minutes or until the beans are butter soft but not mashed or broken. Remove the beans from the heat.

Transfer one cup of the beans to a bowl or blender and mash up. Return to the pot of beans. Alternately, use a hand blender to mash a small portion of the beans in the pot.

3. If you are using fresh un-fried panir, heat the oil in a large pan or wok over medium heat. When it is hot, add the cheese cubes and stir-fry for about 5 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove the with a slotted spoon and drop them into the cooked beans.

If using pre-fried cheese cubes, add to the pot of beans.

4. Fry the cumin seeds in the remaining oil until they turn brown. Toss in the asafetida powder and garam masala and coriander and immediately add the tomatoes. Cook the tomatoes until they turn into a thick paste. Add the tomatoes into the beans, then add the yogurt, lemon juice, salt, parsley and gently mix.

Serves approximately 6 people

Quinoa Soup with Corn

This simple soup has long been one of my favourite recipes for quinoa, a nutrient packed and intense flavoured grain that was the staple food in the South American Andes for thousands of years. As a grain, it has no rival for its nutritional value — not only does it have the highest and most complete protein profile of all grains, it has more calcium than milk and is a very good source of lysine, iron, phosphorus, B vitamins and vitamin E. Best of all, its slightly sweet and sour and nutty flavour makes it absolutely delicious, and this easy-to-make soup takes full advantage of all of its goodness.

Quinoa Soup with Corn

3 cups of water or vegetable broth
1/2 cup of quinoa
1/4 - 1/2 teaspoon of cayenne pepper
dash of cumin
dash of turmeric
1/2 teaspoon of celery seed
2 cloves of garlic, finely minced
1 small onion, finely chopped
1 small carrot, diced
1 small stalk of celery, finely chopped
1 cup of fresh of frozen corn
2 tablespoons of chopped parsley or cilantro
2 tablespoons of fresh lemon or lime juice
1 teaspoon of sea salt

Put the quinoa in a fine strainer and rinse well in water water. Many people recommend rubbing the grains together while rinsing to reduce the slight bitterness found in the surface of the quinoa, but unless you're eating it plain I find this step to be unnecessary. Soak the quinoa in the water or broth overnight, where you'll find it starts sprouting amazingly quickly.

In a medium sized pot, bring the quinoa and soaking liquid, spices, celery seed, garlic, onion, carrots and celery to a boil.

Reduce the heat and cook for about 10 minutes.

Add the corn and cook for another 3 minutes.

Next add the parsley or cilantro and cook for another minute.

Remove from the heat and add the lemon or lime juice and the salt.

Can be served hot or cold.

Staple Corner: How to make your own vegetable stock

Many recipes call for vegetable stock instead of water. It's easy to make your own and a good way to use up vegetables that have lost their freshness. The use of vegetable stock enhances the flavor and nutritional value of soups, dals, stews and other dishes. Pretty much any vegetable can be used, including scraps and trimmings, though it is best to avoid vegetables that have a strong flavour, such as cabbage, broccoli, cauliflower and radishes. Use roughly equal amounts of vegetables and water.

Seasoned Vegetable Stock

2 tablespoons of butter or oil
3 large carrots, coarsely chopped
2 large celery stalks, corsely chopped
1 potato, cut into cubes
5 - 8 mushrooms, chopped into pieces
1 onion, coarsely chopped
1 small turnip
1 small parsnip
12 cups of water
1 bay leaf
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
1/2 teaspoon freshly cracked black pepper
1/2 inch piece of fresh ginger root, scraped and cut into thin slices
3 whole cloves
2 teaspoons of salt
1 tomato, chopped

Melt the butter or oil in a large stockpot over medium high heat. Add the vegetables and cook slowly for about 15 minutes, stirring occasionally.

Add the water and remaining ingredients and bring to a boil over high heat. Reduce the heat to low, partially cover and simmer for about 1 hour.

Strain the stock and discard the vegetables.

I divide the stock into one or two cup portions and freeze in small ziploc bags.

Stuffed Tomatoes

I like to try different recipes and while visiting my parents this past weekend, I prepared these delicious baked tomatoes stuffed with herbs and cheese. Goats cheese can be used in place of the cheddar and parmesan.

Herb Stuffed Tomatoes

5 large beefsteak tomatoes
1 cup of chopped fresh parsley
3/4 cup of bread crumbs or cornmeal
3/4 cup of grated cheddar cheese
1/4 cup of grated parmesan cheese
1 tablespoon of lemon juice
1/2 teaspoon of freshly cracked black pepper
2 tablespoons of olive oil

Preheat the oven to 375 degrees.

Butter a large casserole dish and set aside.

Cut the tops of the tomatoes off. Using a small spoon, gently hollow out the inside of the tomatoes. Discard the seeds, and reserve the pulp.

Chop up the reserve tomato pulp, and put in a medium sized bowl. Add the parsley, bread crumbs or cornmeal, cheese and pepper and stir to combine.

Put the tomato halves into the casserole dish and fill with the cheese and crumb mixture. Drizzle a bit of olive oil on each tomato.

Bake until the tops are browned, about 20 - 25 minutes.