Stuffed Mushrooms with Goat Cheese

I adore mushrooms. I could eat them almost everyday. They are so versatile, they are good at any time of the day in combination with a variety of foods. I was looking to fill out a meal of leftovers, and so decided to prepare some stuffed mushrooms with goat cheese. As I am also fond of spicy food, I added some cayenne pepper and chopped fresh chillies to the stuffing, along with a little cornmeal for texture. Simple and delicious, they didn't last long.

Stuffed Mushrooms with Goat Cheese and Cornmeal

Recipe by Lisa Turner Published on May 30, 2007 Mushrooms stuffed with a tangy, spicy and creamy filling of goat cheese, garlic, chilies and shallot with a little cornmeal for texture Print this recipe Ingredients: 10 - 12 large white mushrooms 1 tablespoon butter or oil 1 clove garlic, minced 2 fresh green chillies, seeded and minced 1 shallot, minced 5 oz (140 g) soft goat cheese 1/2 cup cornmeal 1/4 cup fresh grated Parmesan cheese 1/4 teaspoon cayenne fresh ground black pepper Instructions: Grease a baking sheet or 9 × 13 inch baking pan. Wash the mushrooms with a damp cloth and carefully scoop out the stems. Finely chop the mushroom stems. Heat the butter or oil in a frying pan over medium heat. When hot, fry the garlic, shallot, mushrooms stems and chillies for 6 to 8 minutes or until the mushroom liquid has evaporated. Transfer to a medium bowl and let cool for a few minutes. Mix in the goat cheese. I worked it in with my hands rather than using a spoon. Then add the Parmesan, cornmeal, pepper and cayenne, and stir well to combine. Using a small spoon, fill each mushroom cap with the stuffing. Transfer the filled mushrooms to the baking sheet or pan and cook in a preheated 350° oven for 20 minutes. You can also put the mushrooms under the broiler for a few minutes at the end of the cooking time to brown the tops a bit. Makes 10 to 12 appetizers

Cherry Ricotta Crêpes

Watching cooks flip crêpes at a crêperie might make the prospect of making your own intimidating, but you don't even have to turn over these wonderfully light melt-in-your-mouth ricotta crêpes from Mollie Katzens Sunlight Café. In fact, they're so fast and easy to prepare and cook that they were done before I knew it — great for a summer weekend breakfast. I love the flavour of sweet Rainier cherries for the filling, but you can use any kind of cherry or any other berry for that matter.

Cherry Ricotta Crêpes

Recipe by Lisa Turner Adapted from Mollie Katzens Sunlight Café Published on May 28, 2007 Fast and easy, light and fluffy no-flip ricotta cheese crêpes filled with fresh sweet cherries Print this recipe Ingredients: 4 large eggs 1/3 cup ricotta cheese 1 cup milk 1 1/2 teaspoons vanilla 2 teaspoons sugar 2/3 cup unbleached all-purpose flour 1/4 teaspoon sea salt 1 cup fresh cherries, chopped Instructions: Place all the ingredients except the cherries in a blender and process until smooth. Pour into a bowl and let the mixture sit for at least 15 minutes. If you are going to let it rest for more than an hour, cover the bowl tightly and store in the refrigerator. Butter an 8-inch frying pan and place over medium heat. When the pan is hot, scoop 1/3 of a cup of the batter and pour it into the pan. Wait a few seconds, then swirl the batter around the pan just enough to cover the bottom and let the batter climb just a little bit up the sides. Cook until the top surface is dry and the edges release easily from the sides, just a minute or so. Place a tablespoon of the cherries directly in the centre of the crêpe and then fold the crêpe across bottom to top and then again on each side to make two small corners. Remove from the pan right away. Cook the rest of the batter the same way, stirring the bowl briefly before measuring each 1/3 of a cup. Serve each crêpe right from the pan with a little drizzle of pure maple syrup, or keep them warm in a 200° oven. Makes 8 to 10 crêpes

Eggs in a Vegetable Mulligatawny Sauce

The other day, I made a thick, creamy and spicy vegetable Mulligatawny soup. Delicious the first day, it tastes even better the second day when the flavors have mingled longer. The second day is then a great opportunity to use it as a sauce for serving hard-boiled eggs in, and makes for a delightfully simple and attractive dish.

Eggs in a Mulligatawny Sauce

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on May 27, 2007 Hard-boiled eggs served in a creamy, spicy and fragrant Mulligatawny soup sauce Print this recipe Ingredients: 1 tablespoon butter or oil 1/2 teaspoon brown mustard seeds 4 - 5 cups vegetable Mulligatawny soup (below) 6 - 8 hard-boiled eggs, peeled and halved lengthwise sea salt to taste fresh ground black pepper to taste squeeze of fresh lime or lemon juice Instructions: Heat the butter or oil in a medium saucepan over medium-high heat. When hot, add the mustard seeds. As soon as they begin to splutter and pop — less than a minute — add the soup and bring to a simmer. Ladle the sauce into shallow serving dishes. Put the eggs in the sauce, cut sides up so that the tops rise above the sauce. Sprinkle the dish with some salt and pepper and sprinkle with lime or lemon juice. Makes 3 to 4 servings

Vegetable Mulligatawny Soup

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian First published on May 21, 2007 Thick, creamy, fragrant and spicy Mulligatawny soup — a perfect starter for any Indian meal Print this recipe Ingredients: 1 teaspoon black peppercorns 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 1 teaspoon turmeric 1/2 - 1 teaspoon cayenne 2 tablespoons chickpea flour (besan) 5 - 6 cups vegetable stock 1 large potato, diced 6 large button mushrooms, roughly chopped 2 medium carrots, sliced 2 small turnips, peeled and diced 4 tablespoons red lentils small handful dried curry leaves or 2 crushed bay leaves 2 cloves garlic, coarsely chopped 1 medium onion, coarsely chopped 1-inch piece fresh ginger, minced 14 oz can coconut milk 1 teaspoon sea salt, or to taste Instructions: In a heavy frying pan, dry roast the peppercorns, coriander seeds, cumin seeds and fennel seeds over medium-high heat. Stir for a couple of minutes or until the seeds begin to emit a roasted aroma and darken a couple of shades. Remove from the pan, let cool, and grind the seeds in a coffee or spice grinder. If desired, press the ground spices through a fine mesh sieve for a finer soup. Add the turmeric and cayenne to the ground spices and set aside. Add the chickpea flour to a medium bowl and add a few tablespoons of the stock. Stir and remove any lumps. Add another 5 cups of stock and mix. Combine the chickpea flour and stock mixture, ground spices, mushrooms and vegetables, lentils, curry leaves or bay leaves, garlic, onion and ginger in a large soup pot and bring to a boil. Cover, reduce the heat to low, and gently simmer for 45 to 50 minutes or until the vegetables are tender. Add more stock if necessary. Remove from heat and blend the soup with an immersion blender or in batches in a countertop blender. Return the soup to the stove, stir in the coconut milk and salt, and simmer the soup for a couple of minutes to combine the flavours. Again, more stock can be added if you wish. Serve hot in warm bowls garnished with lime wedges. Makes 8 to 10 servings

Lentils with Browned Onion and Garlic

Tonight I was looking for something fast as it's been a busy week, and so I decided to make this quick and easy lentil dish flavored with garlic and chilies, and topped with crispy slices of fried onion. It may be simple, but it isn't lacking in taste. Serve it with bread and lemon rice with toasted cashews for a satisfying light dinner.

Lentils with Browned Onion and Garlic

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Middle Eastern Published on May 26, 2007 Quick and easy garlic and chili flavored lentils topped with crispy fried onions Print this recipe Ingredients: 3 tablespoons olive oil 1 onion, cut into thin slices 1 dried whole red chili 1 - 2 fresh red chilies, seeded and chopped 3 cloves garlic, finely chopped 1 cup dried green lentils, rinsed 2 1/2 cups water 1 teaspoon sea salt fresh ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. When hot, add the onion and stir for 8 to 10 minutes or until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and transfer to a paper towel to drain. Put the dried and fresh red chillies and garlic into the pan, followed immediately by the lentils and water. Bring to a boil and then reduce the heat to medium-low. Partially cover the pan and simmer the lentils gently for about 30 minutes or until the lentils are cooked. Season with salt and pepper. Scatter pieces of fried onion over each serving. Makes 2 to 4 servings

Lucknow Rajma with Sautéed Chard

Rajma is a curried tomato and kidney bean dish that's strikingly reminiscent of Southwestern-style chilis, but it's all Indian in origin and spicing, and made everywhere across the Indian subcontinent with all kinds of regional variations. It's also one of my favourite Indian dishes, so I'm always on the lookout for new versions to try. And since, oddly enough, only one of the local Indian restaurants actually serves rajma, I just have to make my own!

This Lucknow recipe is a spicy hot rajma that I've adapted from Yamuna Devi's Vegetarian Table to compensate for the ridiculous party-sized quantity it suggests and to make it even more fiery — just the way I like it, but feel free to slightly reduce the spices or to leave out the chili pepper. What makes this rajma unique is the addition of sautéed chard to a dish that's typically made without vegetables. Make sure you use the stems of the chard as well — they're the sweetest part of the vegetable.

Lucknow Rajma with Sautéed Chard

Recipe by Lisa Turner Adapted from The Vegetarian Table: India Cuisine: India Published on May 24, 2007 Rich Indian-spiced red kidney bean curry with earthy and sweet sautéed chard added Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 2 tablespoons ghee, butter or oil 1/2 teaspoon ajwain seeds 2 teaspoons garam masala 1 1/2 teaspoons chili powder 1/2 teaspoon asafoetida 1-inch piece fresh ginger, grated or minced 2 large tomatoes, diced 1 bunch Swiss chard, stems included, sliced into strips 1/4 cup fresh parsley or cilantro, chopped 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the beans and soak overnight in several inches of water with a little yoghurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/2 hours or until the beans are soft. Drain, reserving 1/2 cup of the cooking liquid. Wipe the pan clean and return to the stove. Heat 1 tablespoon of the ghee, butter or oil in the pan over low heat. When warm, add the ajwain seeds, garam masala, chili powder, asafoetida and ginger. Stir constantly to prevent the seasonings from sticking to the bottom of the pan and cook for 5 minutes. Add half the tomatoes and turn up the heat to medium. Cook, stirring occasionally, for 10 minutes or until the sauce is thick and the oil separates from the tomatoes. Add the remaining tomatoes, and cook for 5 minutes. Stir in the beans and the 1/2 cup of reserved cooking liquid and reduce the heat, letting the mixture simmer. Meanwhile, heat the other tablespoon of ghee or oil and butter in a large frying pan or wok over medium heat. When hot, pour in the chopped chard — stems and leaves — and sauté for 10 minutes or until the leaves are wilted. Just before finishing the chard, stir in the parsley or cilantro into the bean mixture and season with salt. Stir in the chard and remove from heat. Serve hot over a bed of fresh cooked white basmati rice with dollop of yogurt if desired. Makes 4 to 6 servings

Food, Food, Glorious Food

I've been tagged by Holler of Tinned Tomatoes to come up with 7 random "foodie" facts about myself. I've become quite fond of my Scottish friend, so I'll play along.

1. I've since mellowed, but I have been known to throw dough across the room when dissatisfied with the result.

2. Relatedly, I'm pretty sure I remember throwing some phyllo pastry (my old friend Basil could verify this) and I am certain I was angry with the whole experience. I've yet to get over my fear of phyllo pastry, though my first and last attempt worked out well if one factors out the anger and I love phyllo pastry creations besides.

3. Herbs and vegetables I started growing in pots in the backyard on Monday: Snow peas, jalapeno peppers, tomatoes, parsley, chives, lemon grass, mint, bay leaves, dill, coriander.

4. When I was a kid, I did eat meat, but I preferred beef and bacon, especially because they didn't contain bones. If served chicken from a bucket, I would consume that first, dispose of the bones, and then finish my dinner. Mind you, I used to poke at the thawing ground beef marinating in blood in disgust.

5. I once told by my mother that I would never, ever, clean out a turkey or chicken, as I watched her doing several times in disgust, though I would later consume the cooked carcass. My mom assured me that one day I would prepare a chicken for consumption, though I have proved her wrong.

6. Bacon was the last meat that I enjoyed before becoming a vegetarian.

7. The spicier, the better, and everything tastes better with red wine.

Peanut Butter Brownies

Just once in a while I like to treat my husband and friends (OK, and myself a little) with a pan of homemade brownies. Brownies take very little time to think about, to prepare for, and to cook, so they're great for spur-of-the-moment treat decisions. They're versatile too, and can handle the addition of dried fruits, nuts or almost anything you want to add. In this case, it's a wonderfully sweet and creamy peanut butter topping that adds a layer of decadence on to an already rich, soft and chewy brownie. They pretty much melt in your mouth, and you'll have to exercise a little patience to let them cool a little out of the oven before indulging.

Peanut Butter Brownies

Recipe by Lisa Turner Published on May 23, 2007 Simple, soft, chewy and chocolaty brownies with a sweet and creamy peanut butter topping Print this recipe Brownies: 1/3 cup unsalted butter 2 squares (2 oz) bittersweet chocolate 2/3 cups unbleached white flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1 cup white sugar 1 teaspoon vanilla Peanut butter topping: 1/3 cup chunky peanut butter 1 tablespoon unsalted butter, softened 2 tablespoons white sugar 1 tablespoon unbleached white flour 1 egg Instructions: Butter a 8 × 8 inch baking pan. Melt the butter and chocolate in a saucepan over low heat and set aside. Combine the flour, baking powder and salt in a small bowl. In a large bowl, beat the eggs and sugar until creamy and lightened, then stir in the vanilla. Add the chocolate and dry ingredients. Stir well to combine. Transfer the mixture to the baking pan, and prepare the topping. Preheat an oven to 350°. Combine the peanut butter, butter, sugar, flour and egg in a large bowl and beat until combined. Scoop the topping in spoonfuls over the brownie layer and use a knife to spread in swirls over the top. Bake for 30 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Let cool for 10 minutes, then cut into squares and serve warm. Makes 16 two-inch squares

Vegetable Mulligatawny Soup

A faithful reader emailed me last week wondering if I made a vegetarian version of Mulligatawny soup. Though I sometimes enjoy a bowl of this spicy soup when visiting Indian restaurants — my local favorite being the dark and very spicy version offered at Curry's here in London, Ontario — I had yet to make my own, until now.


Mulligatawny, literally "pepper water", is Anglo-Indian in origin. There are hundreds of versions of this soup. It's easy to make, though it does take a little while to prepare the ingredients for the soup. I had a browse through a few of my cookbooks, and decided to try Madhur Jaffrey's recipe. I've adapted it somewhat to suit my tastes. Free feel to experiment with different kinds of vegetables, and add some chopped fresh chillies for extra heat.

This soup is a thick version of Mulligatawny, but you can add more stock if you wish to thin it out a bit. It can be served with any Indian meal. As is the case with most soups, it tastes better the next day once the flavors have had a chance to blend, so for an even spicier soup, make it ahead of time and simply heat it up before serving.

Vegetable Mulligatawny Soup

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on May 21, 2007 Thick, creamy, fragrant and spicy Mulligatawny soup — a perfect starter for any Indian meal Print this recipe Ingredients: 1 teaspoon black peppercorns 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 1 teaspoon turmeric 1/2 - 1 teaspoon cayenne 2 tablespoons chickpea flour (besan) 5 - 6 cups vegetable stock 1 large potato, diced 6 large button mushrooms, roughly chopped 2 medium carrots, sliced 2 small turnips, peeled and diced 4 tablespoons red lentils small handful dried curry leaves or 2 crushed bay leaves 2 cloves garlic, coarsely chopped 1 medium onion, coarsely chopped 1-inch piece fresh ginger, minced 14 oz can coconut milk 1 teaspoon sea salt, or to taste Instructions: In a heavy frying pan, dry roast the peppercorns, coriander seeds, cumin seeds and fennel seeds over medium-high heat. Stir for a couple of minutes or until the seeds begin to emit a roasted aroma and darken a couple of shades. Remove from the pan, let cool, and grind the seeds in a coffee or spice grinder. If desired, press the ground spices through a fine mesh sieve for a finer soup. Add the turmeric and cayenne to the ground spices and set aside. Add the chickpea flour to a medium bowl and add a few tablespoons of the stock. Stir and remove any lumps. Add another 5 cups of stock and mix. Combine the chickpea flour and stock mixture, ground spices, mushrooms and vegetables, lentils, curry leaves or bay leaves, garlic, onion and ginger in a large soup pot and bring to a boil. Cover, reduce the heat to low, and gently simmer for 45 to 50 minutes or until the vegetables are tender. Add more stock if necessary. Remove from heat and blend the soup with an immersion blender or in batches in a countertop blender. Return the soup to the stove, stir in the coconut milk and salt, and simmer the soup for a couple of minutes to combine the flavours. Again, more stock can be added if you wish. Serve hot in warm bowls garnished with lime wedges. Makes 8 to 10 servings

Simple Dill Rice

This dill and pea rice is simple to prepare and cook, and makes a tasty and versatile accompaniment to any Indian meal. For a delicious and attractive addition, serve the rice with diced cucumber, tomato, onion or mango chutney on the side.

Simple Dill Rice

Recipe by Lisa Turner Cuisine: Indian Published on May 20, 2007 Simple rice and green pea dish cooked with fresh dill Print this recipe Ingredients: 1 cup white basmati rice 3 teaspoons ghee or butter and sesame oil 6 whole cloves 3 fresh green chilis, seeded and minced 1/3 cup packed fresh dill, chopped 1 cup fresh or frozen green peas 1 teaspoon sea salt Instructions: Rinse the rice and let dry in a strainer for 30 minutes. Heat the ghee or butter and oil in a medium saucepan over medium-high heat. At the same time, begin boiling at least 2 cups of water in a kettle. When the ghee or butter and oil is hot, add the cloves and chilis and stir for 2 or 3 minutes. Stir in the rice, dill and peas, and continue to fry, stirring, for another minute, making sure that all the grains of rice are coated in oil. Stir in the salt and add 1 3/4 cups of the boiling water. Cover the pan and turn the heat down to low. Simmer undisturbed for 15 minutes or until the rice is cooked and the water is absorbed. Fluff with a fork and serve hot. Makes 4 side servings

Chickpea, Olive and Feta Cheese Salad

This is a delicious salad that combines all the great flavours of the Mediterranean — feta cheese and kalamata olives from Greece, chickpeas from southern Europe, and some homemade harissa hot sauce from North Africa to give it a spicy kick. It's a refreshing and simple dish for the hot summer months when a light meal is called for. Serve it on a bed of salad greens with rice or as part of a picnic with crusty bread.

Chickpea, Olive and Feta Cheese Salad

Recipe by Lisa Turner Cuisine: Mediterranean Published on May 19, 2007 A simple, zesty and refreshing salad that combines all the great flavours of the Mediterranean — feta cheese and kalamata olives from Greece, chickpeas from southern Europe, and harissa hot sauce from North Africa Print this recipe Ingredients: 1 cup dried chickpeas (2 1/2 cups cooked) 8 oz Greek sheep's milk Feta cheese, cubed 4 oz Kalamata olives, pitted and halved 8 oz cherry or grape tomatoes large handful fresh parsley, coarsely chopped 5 tablespoons olive oil juice of 1 lemon 1 clove garlic, crushed 2 teaspoons harissa, or to taste 1/2 teaspoon sea salt Instructions: Soak the chickpeas overnight in water with a little yogurt whey or lemon juice. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low and cover, cooking for 1 1/2 hours or until soft. Drain and add to a large bowl. If using cherry tomatoes, halve first and add to the chickpeas, along with the Feta cheese, olives and parsley. In a small bowl, whisk together the olive oil, lemon juice, garlic, harissa and salt to make the dressing. Pour over the salad and mix gently together. Serve at room temperature or cold. Makes 6 - 8 servings

Staple Corner: How to Make Your Own Harissa

Harissa is the classic flavour of Tunisia, a fiery hot sauce that is widely used across Algeria and Morocco as well. Plenty of dried hot chili peppers, garlic and roasted cumin seeds give harissa a characteristic burst of fire that works wonderfully as a condiment for couscous, flatbreads and vegetables and also as an ingredient in soups, stews and salad dressings. If you're looking for a creative way to spice up any of these kinds of dishes, try adding a little harissa — but be sparing with it until you're used to it!


This is a typical version of harissa, although caraway seeds and tomatoes are often used in variations. It's a little trouble to make it, especially if you were to use the traditional method of grinding the ingredients with a mortar and pestle, but it keeps for months when stored in a jar with a tight-fitting lid with olive oil poured over the top.

Homemade Harissa

Recipe by Lisa Turner Cuisine: North African Published on May 19, 2007 Plenty of dried hot chili peppers, garlic and roasted cumin seeds give this traditional Tunisian condiment a characteristic burst of fire that works wonderfully for couscous, flatbreads, vegetables, soups, stews and salad dressings Print this recipe Ingredients: 24 dried whole red chilies 2 tablespoons coriander seeds 4 teaspoons cumin seeds 6 cloves garlic 1 teaspoon sea salt 6 - 8 tablespoons olive oil Instructions: Place the chilis in a bowl and cover with boiling water. Leave to soak for half an hour until softened. Meanwhile, heat the coriander and cumin seeds in a frying pan over medium heat for five minutes or until they become aromatic. Grind to a powder with a mortar and pestle or with a coffee or spice grinder. Drain the chilies when they are soft, and place in a small blender or food processor with the coriander and cumin powder, garlic and salt. Blend together while trickling in the olive oil until the sauce has a thick salsa-like consistency. Store in a jar with a tight-fitting lid with olive oil poured over the top for up to 4 months. Makes about 1 cup