Mushrooms with Coriander and Cumin

This mushroom curry is a slightly modified version of the recipe I usually make. The mushrooms are cut into larger chunks, and the serving size is smaller. It's an ideal side dish for two people.

Mushrooms with Coriander and Cumin

Recipe by Lisa Turner Cuisine: Indian Published on June 28, 2007 Quick and simple spicy mushroom curry for two Print this recipe Ingredients: 1/2 lb (225 g) large white mushrooms 2 tablespooons sesame or olive oil 1/2 teaspoon cumin seeds 2 cloves garlic, finely minced 1-inch piece fresh ginger, minced or grated 1 scallion, green parts, finely chopped 2 to 3 fresh red or green chilies, finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 to 1/2 teaspoon cayenne, to taste 1 small tomato, grated or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper 3 tablespoons fresh parsley, chopped Instructions: Wipe the mushrooms with a damp cloth and cut them into large slices. Heat the oil in a wok or frying pan over medium-high heat. When hot, add the cumin seeds and stir for 1 minute. Then add the mushrooms and stir to coat the mushrooms with oil. Next add the garlic, ginger, chillies, scallion and spices. Stir and fry for a couple of minutes. Add the tomato, stir, and season with salt and pepper. Reduce the heat to low and cook gently for another 5 minutes. Stir in the parsley and serve hot. Makes 2 servings

Asparagus and Oriental Tamari Dressing with Pine Nuts

This oriental-style asparagus and pine nut dish is a perfect accompaniment to small light summer meals, and takes little time to prepare and cook. Fried pine nuts give it nutritious protein-packed crunch, while the asparagus is… well, it's asparagus, nothing more needs to be said.

If you don't have some already, I urge you to buy a traditionally brewed tamari sauce made from slow-fermented soy beans instead of anything marketed as just soy sauce, which are usually made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. Fortunately, they're also widely available these days from reputable suppliers like San-J or Eden Foods.

Asparagus and Oriental Tamari Dressing with Pine Nuts

Recipe by Lisa Turner Published on June 27, 2007 Asparagus tossed with a simple and flavorful oriental tamari and sesame dressing and fried pine nuts Print this recipe Ingredients: 1 bunch (1 lb) fresh asparagus 4 tablespoons sesame oil 4 tablespoons pine nuts 2 green onions, thinly sliced 3 fresh green chilies, seeded and minced 1 tablespoon tamari or soy sauce juice of 1 lemon 1/2 teaspoon sea salt 1/2 teaspoon sugar pinch of cayenne, or to taste 2 tablespoons sesame seeds Instructions: Wash the asparagus and snap off the woody ends, then cut into halves or thirds and soak in water to keep crisp. Heat 2 tablespoons of the sesame oil in a large frying pan or wok over medium heat. When very hot, toss in the pine nuts and stir a few times until the nuts are golden brown. Remove with a slotted spoon to paper towel and set aside. Add the white parts of the green onion and the chilies to the oil and stir once. Quickly drain the asparagus and stir into the pan right away. Add 3 tablespoons of water, cover, and cook for 2 minutes. Uncover and add the tamari sauce, lemon juice, salt, sugar, cayenne and the remaining 2 tablespoons of sesame oil. Stir to mix and cook for another 5 minutes or so, boiling away most of the liquid as you stir. Remove from heat and add the pine nuts and toasted sesame seeds. Toss and serve. Makes 4 servings

Egg And Cornmeal Pudding With Refried Beans

Anyone who reads this blog already knows that I use cornmeal in all kinds of dishes, not only for its sweet corn flavour and crunchy-chewy texture, but for its incredible versatility — and this smooth and creamy pudding takes full advantage of the versatility of both cornmeal and eggs to take care of almost any kind of bean or vegetable leftover that you might have on hand. Here I use my leftover refried beans to give it a zesty Mexican flair, but even if you don't have any leftovers on hand, this pudding works just as well with a good few handfuls of some sautéed peppers, mushrooms, potatoes, corn, or whatever you've got on hand. For a more savoury version, add some of your favourite herbs or try using fresh grated parmesan cheese or crumbled goat's cheese for the topping.

Egg and Cornmeal Pudding with Refried Beans

Recipe by Lisa Turner Published on June 26, 2007 Simple egg and cornmeal pudding with leftover refried beans Print this recipe Ingredients: 4 large eggs 3 cups milk 1 cup fine cornmeal 1 cup refried beans 1/2 teaspoon dry mustard 1/2 teaspoon sea salt fresh ground black pepper 1 cup grated aged Cheddar cheese Instructions: Preheat the oven to 350° and grease an 8-inch square baking pan with butter. In a bowl, beat the eggs. Heat the milk in a saucepan over high heat until almost boiling. Turn the heat down to medium and slowly whisk in the cornmeal. Cook for 5 minutes, stirring constantly. The cornmeal and milk should have a porridge-like consistency after 5 minutes. Remove from the heat and stir in the beaten eggs, refried beans, mustard, and salt and black pepper to taste, and half the cheese. Pour the combined mixture into the baking pan and bake for 20 minutes. Sprinkle the top with the remaining cheese and return to the oven to bake for 10 more minutes or until the pudding is firm in the center. Cut into squares and serve hot with sour cream or salsa. Makes 4 to 8 servings

Lisa's Classic Refried Beans

There are as many versions of refried beans as there are cooks. My recipe might not be the most traditional, but I've perfected it over the years to suit my tastes. As my regular readers will expect, it is an accordingly fiery varation. Simply cut down on the peppers and spices if you can't take the heat. If you are hooked on heat like me, increase the number of hot peppers and amount of cayenne.


These refried beans make a perfect filling for a tortilla wrap. Add some shredded lettuce, grated cheese, sour cream and a bit of hot sauce for a satisfying lunch or dinner.

Lisa's Classic Refried Beans

Recipe by Lisa Turner Cuisine: Mexican Published on June 23, 2007 One of my oldest and tried-and-true recipes — Mexican refried beans packed with spice and flavor Print this recipe Ingredients: 1 1/4 cups dried pinto beans 1/2-inch piece fresh ginger, minced, or 1/2 teaspoon powered ginger 2 - 3 jalapeños or fresh green chilies, finely diced 1 medium tomato, diced 1/2 teaspoon cayenne 1 teaspoon ground cumin 1 - 2 teaspoons chili powder 1/2 teaspoon hot paprika 2 tablespoons oil or butter 1 medium onion, chopped 1/2 cup - 3/4 cup fresh or frozen corn 1 teaspoon sea salt, or to taste Instructions: Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer the beans for 1 hour or until very soft. Drain and transfer to a large bowl. Put the tomato, ginger, jalapeños or chilies, and spices in a small saucepan. Simmer over medium-low heat for 15 minutes or until the tomato mixture begins to thicken. Heat the oil or butter in a cast-iron skillet or large frying pan over medium heat. When hot, fry the onions for a few minutes. Next add the beans a few tablespoons at a time, using a fork to mash the beans. Once all of the beans have been added to the pan and mashed, add the tomato mixture and corn. Stir and fry until the beans begin to dry out and brown a bit, about 10 to 15 minutes. Remove from heat, stir in the salt, and serve hot with brown rice or over warmed corn tortillas. Makes 6 - servings

Creamy Coleslaw

Creamy cabbage coleslaw is something that everybody likes, and it's a feature at so many get-togethers. It only takes about 20 minutes to throw together this classic summer and fall salad. Like almost everything I make, I like to add at least just a bit of a spicy kick to dress things up, in this case with a dash of cumin and chili, but feel free to leave these out if you prefer the traditional flavor. Red or green cabbage work equally well, but red cabbage will give your slaw a colourful visual appeal in addition to the flavour.

I've submitted this recipe to La Mia Cucina's Stravaganza of Salad.

Creamy Coleslaw

Recipe by Lisa Turner Published on June 21, 2007 Classic creamy coleslaw with a tangy dressing and a bit of a kick Print this recipe Salad: 1 small head of cabbage, chopped (4 cups) 1 large carrot, peeled and shredded 1 stalk celery, chopped 1/2 onion, chopped 2 green onions, sliced 3 tablespoons fresh parsley, chopped Dressing: 1/2 cup mayonnaise 1/4 cup sour cream 2 teaspoons Dijon mustard 2 teaspoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon sea salt 1/2 teaspoon celery seed pinch of ground cumin (optional) pinch of chili powder (optional) fresh ground black pepper to taste Instructions: Add the cabbage, carrot, celery, onion, green onion and parsely to a large bowl. In a separate bowl, whisk together the dressing ingredients, then pour over the vegetables and toss until everything is evenly coated. Transfer to a salad bowl. Cover and refrigerate for at least 1 hour to blend the flavors. Makes 4 to 6 servings

Peanut Butter Chocolate Cake

This past Sunday was Fathers Day and I wanted to make a special treat for my Dad. Peanut butter and chocolate cake! Nobody could stop eating it!

Peanut Butter Chocolate Cake

Recipe by Lisa Turner From Death by Chocolate: The Last Word on a Consuming Passion Published on June 19, 2007 Rich, decadent and irresistible peanut butter chocolate cake with peanut butter chocolate icing Print this recipe Cake: 1 cup unbleached white flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup packed brown sugar 1/3 cup peanut butter 1/4 cup (1/2 stick) unsalted butter, room temperature 1 large egg 1 egg yolk 1/4 cup sour cream 1/4 cup hot water 1/2 teaspoon vanilla 1/2 cup semi-sweet chocolate chips Instructions: Preheat an oven to 325°. Grease a 9 × 13 inch baking pan and line with parchement paper. Combine the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, combine the brown sugar, peanut butter and butter. Beat with an electric mixer for 2 minutes. Next add the egg and egg yolk and beat for another 2 minutes. Now add half of the flour mixture and mix until well combined, about 30 seconds. Then add the sour cream and mix for another 20 to 30 seconds. Gradually add the remaining flour mixture along with the hot water, and mix on low speed for another 30 seconds. Add the vanilla, mix for about 10 seconds, and then fold in the chocolate with a rubber spatula until all of the ingredients are well combined. Transfer the cake batter to the prepared pan and bake for about 20 to 25 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Let the cake cool for 20 to 30 minutes before adding the icing. Icing: 2/3 cup semi-sweet chocolate chips 1/2 cup heavy cream 1/8 cup white sugar 1 tablespoon unsalted butter 2 tablespoons peanut butter Instructions: Put the chocolate in a medium bowl and set aside. Combine the cream, sugar, butter and peanut butter over medium heat in a heavy saucepan. Once the sugar has dissolved and the butter has melted, bring the mixture to a boil. As soon as it reaches a boil, remove from the stove and pour over the chocolate. Wait 5 minutes, and then stir the mixture until smooth and well combined. Place the icing in the fridge for about 5 to 10 minutes, and then pour the icing into a piping bag. Note: If you don't have a piping bag, simply pour the icing into a ziploc bag and cut a small corner of the bag off. The icing can be squeezed through the hole. Assembly: To complete the cake, cut the cake into small square pieces. Place one piece onto a plate and pipe the icing just around the edges of the piece of cake. Place another piece of cake on top, pipe the icing just around the perimeter again, and then top with one last piece of cake. Combine the flour, baking powder, baking soda and salt in a medium bowl.

Blueberry-Raspberry Pudding Cake

If you are looking for a quick and easy dessert that can be made up ahead of time, I highly recommend this berry pudding cake. It is good hot or at room temperature. If you do prepare the pudding ahead of time, and want to serve it hot, simply heat it up in the oven for about 20 minutes before serving. I've used a combination of blueberries and raspberries here, but any combination of berries can be used. One of these days I'm going to make it using fresh cherries.

Blueberry-Raspberry Pudding Cake

Recipe by Lisa Turner Published on June 18, 2007 Simple and delicious soft spongey pudding cake made with blueberries and raspberries Print this recipe Ingredients: 1 cup fresh or frozen blueberries 1 cup fresh or frozen raspberries 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 cup unbleached white flour 3/4 cup white sugar 1 teaspoon baking powder 1/2 cup milk or plain yogurt 3 tablespoons unsalted butter, melted Ingredients: 3/4 cup white sugar 1 tablespoon cornstarch 1 cup boiling water Instructions: Preheat an oven to 350° and butter or grease an 8-inch baking pan. Toss the blueberries and raspberries with the cinnamon and lemon juice in a mixing bowl and pour into the prepared baking pan. In another mixing bowl, combine the flour, sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries. Combine the sugar and cornstarch in a small bowl and srinkle over the batter. Slowly pour boiling water over the entire dish. Bake for 45 to 50 minutes or until the pudding has risen and the top is golden brown. Serve hot or warm. Makes 4 to 6 servings

Mushroom Pulao Rice

This zesty and creamy basmati rice cooked with fresh button mushrooms, tomatoes and spices is a favorite.

Mushroom Pulao Rice

Recipe by Lisa Turner Cuisine: Indian Published on June 17, 2007 Zesty mushroom rice with tomatoes and spices Print this recipe Rice: 1 cup basmati rice 2 cups water Spice paste: 1 clove garlic, crushed or minced 1/2inch piece fresh ginger, minced 1 - 2 fresh green chilies, finely chopped pinch of ground cloves pinch of ground cinnamon Other ingredients: 1 tablespoon olive oil 1 bay leaf 1-inch piece cinnamon stick 1 whole clove or a pinch of ground cloves 1 small onion, finely chopped 8 oz (225 g) button mushrooms, chopped 1 small tomato, finely chopped 1/4 teaspoon turmeric 1/2 teaspoon chili powder 1/4 teaspoon cayenne 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste small handful fresh parsley or cilantro, chopped Instructions: Wash the rice and soak for a few hours in the water. Just before starting the dish, drain the rice in a strainer, reserving the soaking water. Using a mortar and pestle, make a paste with the garlic, ginger, chilies, cloves and cinnamon, adding a little water if needed. Set aside. Heat the oil over medium heat in a medium saucepan. Toss in the bay leaf, cinnamon stick and clove, and stir for a few seconds before adding the spice paste. Stir for 1 minute then add the onion and stir for 5 to 6 minutes or until the onion begins to brown. Add the mushrooms and tomato and stir for 3 to 4 minutes or until the mushrooms and tomato just starts to reduce. Toss in the powdered spices and salt, and cook for another 2 to 3 minutes. Stir in the drained rice, making sure to coat the grains with oil and spices, and then add the reserved water. Bring to a boil, immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot, garnished with fresh parsley or cilantro. Makes 4 servings

Indian Style Spicy Mung Beans (Moong Dal)

Native to India, the small, beautiful gold-green mung bean is one of my favorite beans to cook with. Although Indian cooks most often cook with split mungs, I particularly enjoy cooking with them whole in a dry texture finish so that the plumb and tender legumes stand out by themselves — besides, they take hardly any longer to cook than the split ones, especially if you soak them ahead of time. Serve this simple but incredibly flavorful curry with vegetables, an Indian rice dish such as simple pulao rice or piquant lemon rice and an Indian flatbread for a complete and satisfying meal.

You may also wish to try one of my all time favorite mung bean recipes: mung beans with paneer cheese. It is a flavorful combination of buttery-soft and sweet mung beans, golden-brown fried paneer cheese, tomatoes and spices — a wonderful dish to serve to your dinner guests.

Indian Style Spicy Mung Beans (Moong Dal)

Recipe by Lisa Turner Cuisine: Indian Published on June 15, 2007 A simple, colorful and spicy Indian curry featuring mung beans Print this recipe Ingredients: 1 cup whole dry mung beans 2 teaspoons ghee, butter or oil 1 teaspoon cumin seeds 1-2 teaspoons turmeric 1/2 teaspoon cayenne 1/2 tablespoon ground coriander 1 teaspoon ground cumin 1 medium onion, finely sliced 1-inch piece (1 tablespoon) fresh ginger, grated or minced 3 - 4 jalapeños or green chilies, finely chopped 1 large tomato, diced 1 teaspoon sea salt, or to taste fresh ground black pepper 1/4 cup fresh parsley or cilantro, chopped Instructions: Rinse the mung beans under cold running water and place in a bowl. Cover with several inches of cold water and soak for 6 hours or overnight. Drain, rinse, and set aside. Heat the ghee or butter and oil in a large saucepan over medium heat. Add the cumin seeds, and stir and fry for a minute or two. Next add the ground spices, stir for about 15 seconds, and then add the onion, ginger and jalapeños or green chillies to the pan. Fry until the onion wilts and begins to brown. Add the mung beans and and 1 1/2 cups of water to the pan. Bring to a boil, immediately reduce the heat and simmer, partially covered until the beans are just tender, about 20 to 30 minutes. Add more water if necessary just to keep the beans covered. Now add the tomato, salt and pepper. Simmer for another 15 to 20 minutes or until the beans are soft and the liquid is mostly absorbed. Taste for seasoning, then stir in the parsley near the end of the cooking time. Serve hot with fresh cooked rice or Indian flatbreads. Makes 4 servings

Lemon-Rice Fiddlehead Soup

It must have been a cold spring out East this year, because the fresh ostrich fern fiddleheads from the Maritimes are still showing up at my local market. It's summer now in Ontario, but I still relish this unique flavour of spring that some describe as a slightly nutty cross between asparagus and artichokes, and others as something like okra or broccoli. However you describe fiddleheads though, they are entirely distinctive in both taste and texture and deserve to be cooked simply without any other strong flavours to detract from the fiddlehead experience. This lovely lemon rice fiddlehead soup is easy to make and lets the fiddleheads shine through the mild flavours of lemon and rice.

To prepare fiddleheads, rinse them under running water and rub off the papery outer layer if it is still attached. Cut off the brown ends right before cooking, about a half inch from the head. If you are not going to cook them for a while after cutting off the stems, soak them in cold water.

Lemon-Rice Fiddlehead Soup

Recipe by Lisa Turner Published on June 14, 2007 Simple, light and refreshing spring soup with fresh fiddleheads and white rice Print this recipe Ingredients: 1 lb (450 g) fresh fiddleheads 6 cups vegetable stock or water seasoned with celery seed 1 large onion, chopped 1/2 cup uncooked white rice 1/2 cup fresh lemon juice 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper Instructions: Rinse the fiddleheads under running water and rub off the papery outer layer if it is still attached. Cut off the brown ends about a half inch from the head. Cover the fiddleheads in water in a saucepan and bring to a boil. Cook for five minutes, then drain and set aside. (Don't worry that fiddleheads are supposed to cook for at least ten minutes — they will cook more later.) Bring the vegetable stock or seasoned water to a boil in a large saucepan. Add the onions and rice, cover, and reduce the heat to low. Simmer for 20 minutes. Stir in the lemon juice and fiddleheads and raise the heat slightly, being careful not to let the mixture boil again. Simmer thoroughly for at least 10 minutes, then add salt and black pepper to taste. Serve hot or warm. Makes 6 servings

Mom's Classic Macaroni and Cheese

I'm away from home for a bit, but I haven't stopped cooking. For the past few days I've been making my culinary creations in my parents' beautiful, large and well-equipped kitchen. It's quite a treat, but every cook needs a break, so tonight I'm proud to present good old-fashioned macaroni and cheese made by my Dad using my Mom's classic recipe. Or at least, it's nearly a classic version, as I requested my Dad substitute cornmeal for the bread crumbs. Cornmeal or bread crumbs, you can't go wrong with this winning comfort food.

Mom's Classic Macaroni and Cheese

Recipe by Lisa Turner Published on June 13, 2007 Simple, classic homemade macaroni and Cheddar cheese with a bread crumb topping Print this recipe Ingredients: 2 cups dry macaroni 4 tablespoons butter 1 onion, finely chopped 1/2 teaspoon sea salt 3 tablespoons unbleached white flour 1/2 teaspoon fresh cracked black pepper, or to taste 2 cups milk 1 cup shredded Cheddar cheese Topping: 1 tablespoon butter 1/2 cup bread crumbs or cornmeal 1/4 cup shredded Cheddar cheese Instructions: Cook the pasta according to the package instructions and drain. Melt the butter over medium heat in a medium saucepan. Stir in the onions, flour, salt and pepper. Add the milk and cook, stirring frequently, until the sauce boils and thickens. Next add the cheese and stir to melt. Combine with the macaroni and then transfer to a 2-quart (2-litre) casserole dish. In a small saucepan, melt the butter for the topping over low heat. Remove from the stove and stir in the bread crumbs or cornmeal until well combined. Stir in the cheese. Sprinkle the topping over the top of the pasta in the casserole dish. Bake in a 350° oven for 30 minutes or until the cheese is melted and begins to brown. Serve hot or warm. Makes 4 to 6 servings

Cherry Cornmeal Scones

I had some cherries left over after making cherry-vanilla ricotta muffins the other day, so I decided to make some of these cherry cornmeal scones to fill out a meal of leftovers. I ate them for breakfast this morning as we didn't eat them all for dinner. These scones are filling and very easy to make. Any type of berry or current can be used instead of cherries. For a spicy scone, omit the cherries, add some finely chopped jalapeños, along with some ground chili powder and a cup of shredded extra old Cheddar cheese.

Cherry Cornmeal Scones

Recipe by Lisa Turner Published on June 12, 2007 Easy, slightly sweet cherry scones with a little cornmeal crunch Print this recipe Ingredients: 1 cup unbleached white flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/8 teaspoon baking soda 1/2 teaspoon sea salt 3 tablespoons white sugar 6 tablespoons cold unsalted butter 2/3 cup buttermilk 1 large egg 1/2 cup fresh or dried cherries, chopped Instructions: Preheat an oven to 375° and grease or line a baking sheet with parchment paper. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar. Cut in the butter with a pastry cutter or two knives until the butter is broken into little tiny pieces. Pour the buttermilk into a small bowl or 2-cup measuring cup. Add the egg and beat gently with a fork or small whisk until well blended. Make a well in the center of the dry ingredients and then pour in the buttermilk mixture. Add the cherries and stir until just combined, being careful not to over-mix. Using a greased ladle or 1/3-cup measuring scoop, drop the batter onto the baking sheet. You will have 6 to 8 scones, depending on how large you want them. Leave at least an inch between each scone. Bake for 20 minutes or until the scones begin to brown. Cool on a wire rack for 15 minutes before serving. Makes 6 to 8 scones