Spicy Indian Cabbage and Green Peas

Cabbage is one of those vegetables I buy without knowing what I'm going to do with it and then look for a solution. Fortunately this vitamin C-rich vegetable is widely used around the world, so there's no shortage of ideas. And if you like Indian spicing and green peas as much as I do, then this bandhgobhi hari matar tarkari that I've adapted from Yamuna Devi's Lord Krishna's Cuisine is the cabbage idea for you.

A specialty of the Amritsar region, this fragrant and spicy cabbage and pea dish is made with a very aromatic spice blend unlike any other I've come across, and is typically cooked in clay pots over open fires. But since most of us don't have that luxury (!) this recipe has been adapted for modern stovetops and ovens. Serve over white rice, on its own, or with a dollop of yogurt on top as an accompaniment to any Indian meal. If you're planning on eating this dish over more than one day, you might want to reduce the spices slightly as the heat in the vegetables increases over time.

Spicy Indian Cabbage and Green Peas

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on October 31, 2007 Spicy and delicious cabbage and green peas baked in a fragrant tomato sauce Print this recipe Spice blend: 1 teaspoon cardamom seeds 1/2 teaspoon caraway seeds 1/2 teaspoon coriander seeds 6 to 8 black peppercorns 5 whole cloves Vegetables: 4 tablespoons ghee or a mixture of butter and oil 2 large tomatoes, seeded and chopped 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne 1 small cabbage (1 lb or 450 g) cored, trimmed and shredded 1 cup fresh or frozen and defrosted green peas 4 tablespoons fresh dill, chopped 1 teaspoon sea salt Instructions: Combine the spice blend ingredients in a spice mill or coffee grinder and grind to a powder. Set aside. Preheat an oven to 325°. Heat the ghee or butter and oil in a large saucepan over medium-high heat. When hot, add the tomatoes, half of the spice blend, turmeric, paprika and cayenne, and cook, stirring frequently, for 10 minutes or until the tomatoes are reduced to a thick sauce. Add the cabbage and stir to cover the vegetable with the sauce. Remove the cabbage and sauce to a large casserole dish. Cover and place in the preheated oven. Cook for 30 minutes, stirring once or twice. If you are using fresh peas, stir in the peas after 15 minutes. Otherwise, stir in the defrosted frozen peas only in the last 2 to 3 minutes, along with the dill, salt and remaining spices. Toss to mix and serve hot. Makes 6 to 8 side servings

Japanese-Style Quinoa Salad with a Tamari-Ginger Dressing

Judging by the number of requests I've received for quinoa recipes, it seems that this ancient staple food of the Andes, otherwise known as Inca rice, is enjoying a surge in popularity these days. And with its unique delicately sweet and nutty flavor as well as a nearly perfect amino acid balance rare to plant foods, it's a popularity that's well deserved. Toss in a good source of fibre, protein, iron, calcium, phosphorus and vitamins B and E, and it's a wonder that everyone's not eating quinoa.

I'll often cook 1/2 cup of quinoa in a cup of water in the manner I've described below and dress it with some toasted sesame seeds and a little tamari sauce if I just need a quick and easy grain side dish for dinner. But it's always nice to try something different, and this simple and hearty quinoa salad takes only a little more time and is not only very hearty and healthy, it's absolutely delicious!

I use red cabbage here to give the salad colour, but green or Chinese cabbage will taste just as good. Another option is to add a 1/4 cup of slivered almonds.

Japanese-Style Quinoa Salad with a Tamari-Ginger Dressing

Recipe by Lisa Turner Cuisine: Japanese Published on October 30, 2007 A simple, attractive and delicious side dish for Asian meals with the wholesome goodness of quinoa and a tasty tamari, lime and ginger dressing Print this recipe Salad: 1 1/4 cups uncooked quinoa 3 tablespoon white sesame seeds 1/2 small red cabbage, chopped 5 or 6 large white mushrooms (1/2 lb or 450 g), sliced 1 stalk celery, sliced 3 scallions, thinly sliced, green and white parts Dressing: 3 tablespoons tamari or soy sauce juice of 2 lemons 1/4 cup water 1 1/2 teaspoons maple syrup 1 teaspoon fresh ginger, grated Instructions: Rinse the quinoa and soak overnight in 2 1/2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from the heat and fluff thoroughly with a fork. Set aside in a large salad bowl to cool to room temperature. Meanwhile, toast the sesame seeds in a small dry saucepan or skillet over medium-low heat, tossing or stirring frequently, for 5 minutes or until lightly browned. Shake together the dressing ingredients and set aside in a cruet or jar to let the ginger permeate through the dressing. Fluff the quinoa again after it's cooled and add the sesame seeds and the rest of the salad ingredients. Serve cold or at room temperature with a splash of the dressing, shaking the cruet a little before each serving. Makes 8 to 10 side servings

Spicy Roasted Red Pepper Hummus

When I saw a recipe for roasted red pepper hummus over at The Budding Cook, I instantly had a craving for some. Of course, it's easy to buy a small tub of good quality hummus in London, but it's much more satisfying to experiment in your own kitchen, especially if you are like me and want some hummus with a spicy kick. Originating in the Middle East and now popular throughout the world, hummus is a thick dip or spread consisting mainly of ground chickpeas, tahini, garlic and lemon juice. This versatile blend of flavors can be enhanced with an infinite combination of herbs, spices and vegetables.


I'm not one to boast, but I can honestly say the recipe I came up with yielded some of the best hummus I have tasted to date. I added a bit of cream cheese to my hummus, but I'm thinking soft goat cheese would work just as nicely and plan to try it next time. Adjust the amount of olive oil you use to achieve your desired consistency. You can use jarred roasted red peppers, but roasting your own is very easy and I've provided the instructions below.

Spicy Roasted Red Pepper Hummus

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 29, 2007 Simple, creamy, zesty and spicy roasted red pepper hummus Print this recipe Ingredients: 1 red bell pepper (or 1/2 cup jarred roasted red pepper) 1 habanero or 2 to 3 jalapeños 1 1/2 cups cooked chickpeas (14 oz can or 1/2 cup dried) 2 cloves garlic, crushed 1 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon ground cumin 1 heaping tablespoon tahini 2 to 3 tablespoons cream cheese juice from 1 lime 2 to 3 tablespoons olive oil 1/2 to 1 teaspoon sea salt Instructions: Brush the fresh red pepper (if using) and hot peppers with cooking oil and roast on a baking sheet under the broiler until dark patches begin to appear on the surface. Use tongs to turn the peppers and continue to broil until the tops begin to darken. Remove from the oven and place in a bowl. Cover with plastic wrap and let cool for 15 to 20 minutes. Once cool enough to handle, pull out the stems and gently peel off the skins. Gently cut open the peppers and shake out or scrape out the seeds and pulp. Chop coarsely and set aside. Combine the peppers, garlic, spices, tahini, cream cheese and lime juice in a small bowl. Transfer to a food processor and the chickpeas, olive oil and salt. Process until smooth, adding olive oil as necessary to reach the desired consistency. Serve at room temperature with cut raw vegetables and flatbreads, pitas or crackers. The hummus can be refrigerated in an air-tight container for up to 2 to 3 days. Bring up to room temperature before serving. Makes 2 cups

Lentil Soup with Prunes and Apricots

With the autumn weather upon us here in southwestern Ontario, I've been inspired to make more warming soups of late. This sweet and sour soup is adapted from a unique little cookbook entitled Small Bites. Once the chopping is done, it simply simmers on the stove top, allowing you time to prepare the rest of your meal. I served it with polenta and mushroom ragout for a hearty, nourishing and warming delicious dinner. It's a fairly thick soup, especially if you serve it the next day, so feel free to add more stock to suit your tastes. If you are not using vegetable stock, increase the amount of salt and add a few teaspoons of celery seed. If desired, garnish with pomegranate seeds.

Lentil Soup with Prunes and Apricots

Recipe by Lisa Turner Adapted from Small Bites Published on October 28, 2007 Simple, thick and nourishing, hot and slightly sweet spiced soup with red, green and yellow lentils and dried prunes and apricots Print this recipe Ingredients: 3 tablespoons olive oil 2 onions, chopped 2 carrots, finely chopped 2 to 3 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 6 dried prunes, pitted and roughly chopped 8 dried apricots, roughly chopped 1 heaping teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cardamom 1/4 teaspoon of ground cloves 2 cinnamon sticks 6 cups vegetable stock or water 1/2 cup red lentils, rinsed 1 1/2 cups green lentils, rinsed 1/4 cup yellow split peas, rinsed juice of 1 lemon (3 tablespoons) small handful of fresh mint, chopped small handful of fresh parsley, chopped Instructions: Heat the oil over medium-high heat in a large saucepan. Add the onions, carrots, ginger, garlic, salt and pepper, and sauté for 10 minutes or until the vegetables are softened. Add the prunes and dried apricots, ground spices and cinnamon sticks. Continue to sauté for a few more minutes and then pour in the stock or water. Stir in the lentils and split peas, bring to a boil, and immediately reduce the heat to low. Simmer, covered, for 1 hour or until the lentils are very soft. Stir occasionally. Now add the lemon juice, fresh mint and most of the fresh parsley, and taste for seasoning. Discard the cinnamon sticks and purée a small portion of the soup if desired. Serve hot garnished with the remaining parsley. Makes 6 to 8 servings

Baked Gingered Chickpea Stew with Eggplant and Spinach

A variation of this textured chickpea stew can be found in every kitchen in North India, where it is a favorite for Sunday dinners. Very much like a baked chana masala with eggplant and spinach, kabli chana baigan tarkari is almost always served with pooris, but it is also very delicious served on a bed of fresh cooked white rice with a green salad or a potato dish on the side. Like so many other Indian dishes I've come to love, this version is one I've modified from Yamuna Devi's Lord Krishna's Cuisine, a book I cannot recommend highly enough as an essential guide to authentic and delicious Indian cooking.

Baked Gingered Chickpea Stew with Eggplant and Spinach

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on October 26, 2007 Simple and delicious gingery baked chickpea stew with a spiced tomato sauce, spinach and fried eggplant Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 8 tablespoons ghee or olive oil 1 medium eggplant, cut into 1-inch cubes 1 1/2 tablespoons fresh ginger, minced handful of green chillies, to taste, seeded and minced 2 teaspoons cumin seeds 1/4 teaspoon asafetida 2 large tomatoes, seeded and chopped 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 cup water 1 lb (450 g) fresh spinach, trimmed and coarsely chopped small handful fresh coriander or parsley, chopped 1 teaspoon garam masala 1 1/2 teaspoons sea salt fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a drop of yogurt whey or lemon juice. 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 hour or until the chickpeas are tender. Drain and set aside. Preheat an oven to 325°. Meanwhile, heat 6 tablespoons of the ghee or oil in a large saucepan over medium-high heat. When hot, add the eggplant and fry, stirring frequently, for about 10 minutes or until the cubes are well-browned. Remove with a slotted spoon and set aside. Add the remaining ghee or oil to the pan. When hot, add the ginger, chillies and cumin seeds and stir for 2 to 3 minutes or until the seeds turn dark brown. Toss in the asafetida, wait a few seconds, then stir in the tomatoes. Add the coriander, paprika, turmeric and cayenne and stir for 10 minutes or until the tomatoes reduce to a thick sauce. Add the water and bring to a boil. Reduce the heat to low and stir in the chickpeas, eggplant and spinach. Remove to a casserole dish, cover, and put in the preheated oven. Bake for 30 minutes. Stir in the parsley, garam masala, salt and pepper before serving. Makes 4 to 6 servings

Blueberry Ricotta Cheesecake

One of the items on my ongoing list of recipes to make has been a baked cheesecake. Until recently I had never made a cheesecake of any sort, although cheesecake is certainly one of my favorite desserts. I have very fond memories of the no-bake cherry cheesecake my Mom used to make for me.

I don't very often have dessert, as most of the meals I make I find quite satisfying in themselves, but when I found this recipe for blueberry ricotta cheesecake in my bulging binder of food ideas I simply could not resist. It's a fancy looking cake but actually pretty easy to make — and needless to say, it's rich, creamy and absolutely heavenly to taste.

Blueberry Ricotta Cheesecake

Recipe by Lisa Turner Published on October 24, 2007 Simple, rich and creamy baked ricotta cheesecake with plump cooked blueberries Print this recipe Cheesecake: 1 lb (450 g or 1 3/4 cups) cream cheese 1/2 cup white sugar 1 lb (450 g or 1 3/4 cups) smooth ricotta cheese zest and juice from 1/2 lemon 2 teaspoons of vanilla pinch of salt 4 eggs 1/3 cup unbleached white flour 1 cup fresh or frozen blueberries Instructions: Preheat an oven to 300° and butter a 9-inch springform pan. In a large bowl, cream together the cream cheese and sugar with an electric mixer set to medium until smooth. Add the ricotta, lemon zest and juice, vanilla and salt. Blend until well mixed. Add two of the eggs, beat for a minute, and then add the remaining two eggs and beat for another minute. Add the flour and beat on low speed until well mixed. Fold in the blueberries and transfer to the prepared pan. Bake for 80 minutes or until the the cake is set and golden. Turn off the oven, open the door slightly, and let the cake sit for another 20 minutes. Transfer the cake to a wire rack and let it cool completely before removing the sides of the spring form pan. Blueberry sauce: 2 cups fresh or frozen blueberries 1/3 cup white sugar juice from 1 lemon 1 heaping tablespoon corn starch Instructions: Combine the blueberries, sugar, lemon juice and corn starch in a medium saucepan. Gently bring the mixture to a boil over medium heat. Stir for 5 minutes or until slightly thickened. Remove from heat and let cool for 15 minutes. Spoon the blueberry sauce over the top of the cheesecake. Cut into wedges and serve. Refrigerate unused portions and eat within 2 days. Makes 8 servings

Cranberry Wild Rice Soup

Inspired once again by the top quality recipes provided by Chef Jules, I made another one of his nourishing soups. This time around it was a rather unusual soup that appealed to me because of the unique blend of flavors and the colorful presentation. It's as good as it sounds and looks, and it's really easy to prepare besides. I've made a few minor modifications, but essentially just followed the original recipe. Add more salt and a few teaspoons of celery seed if you are not using vegetable stock.

Cranberry Wild Rice Soup

Recipe by Lisa Turner Published on October 23, 2007 Classic fall flavors of cranberries and wild rice cooked with vegetables in a colorful, simple, warming and delicious bowl of soup Print this recipe Ingredients: 2/3 cup wild rice 3 cups water 4 tablespoons unsalted butter 1 carrot, finely chopped 1 stalk celery, finely chopped 1 onion, chopped 1 green onion, chopped 3 tablespoons unbleached white flour 3 cups vegetable stock 2/3 cup dried cranberries 1/2 cup milk 1/2 cup plain yogurt 2 tablespoons red wine 1/4 teaspoon dried sage 1 teaspoon sea salt, or to taste fresh ground black pepper to taste small handful fresh parsley, chopped Instructions: Rinse the wild rice in a strainer. Transfer to a medium saucepan and cover with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the rice is tender and begins to puff open. Drain and set aside. Melt the butter in a large saucepan or soup pot over medium heat. Add the carrot, celery and onion, and sauté for 8 minutes or until the carrot is tender. Add the flour and stir until smooth. Gradually stir in the vegetable stock, whisking as you add it to prevent lumps from forming. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Next add the rice and cranberries. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 to 15 minutes or until the cranberries are soft and plump. Stir in the milk, yogurt, wine, sage, and salt and pepper. Cook for another few minutes to let the flavors mingle, stirring occasionally. Serve hot or warm, garnished with the chopped parsley. Makes 4 to 6 servings

Interlude

The blog quebecois points to a menu of terrifying food that I promise never to feature in my kitchen.

Warning: Not for the squeamish.

Lentils and Garlic Mushrooms

Yet another recipe inspired by Madhur Jaffrey's World Vegetarian. Serve with rice and an Indian flatbread or whole wheat olive oil biscuits for a satisfying vegetarian meal.

Lentils and Garlic Mushrooms

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 October 22, 2007 Quick and easy, juicy and garlicky mushrooms served over garlic and chili flavored lentils Print this recipe Ingredients: 3 tablespoons olive oil 3 cloves garlic, minced or crushed 1 lb (450 g or 6 cups) white mushrooms, sliced 1 teaspoon sea salt fresh cracked black pepper 1/2 teaspoon cayenne handful of fresh parsley, chopped plain whole fat yogurt Instructions: Heat the oil in a large frying pan or wok over high heat. When hot, add the garlic to the pan, followed quickly by the mushrooms. Stir for 8 to 10 minutes or until the mushrooms soften and begin to release their liquid. Add the salt, pepper, cayenne and most of the parsley. Stir to combine. Serve in bowls or pasta plates over a bed of lentils with browned onion and garlic (recipe below) topped with a dollop of yogurt. Sprinkle the browned onions over the yogurt and garnish with remaining parsley. Makes 2 to 4 servings

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 First 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 to 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

Rosemary Parmesan Shortbread

This savory shortbread smells heavenly as it bakes in the oven and it tastes even better than it smells. You can substitute 1 teaspoon of dried rosemary, but I highly recommend using fresh rosemary as it enhances the taste of the shortbread. Serve as an appetizer or for dessert or a snack.

Rosemary Parmesan Shortbread

Recipe by Lisa Turner Published on October 21, 2007 Soft, buttery and heavenly savory shortbread biscuits with Parmesan and fresh rosemary Print this recipe Ingredients: 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sugar 1 cup unbleached white flour 3/4 cup corn starch 1 teaspoon sea salt 1 cup fresh grated Parmesan cheese 1 tablespoon fresh rosemary, chopped Instructions: In a large bowl, beat the butter and sugar together until light and creamy. Add the rest of the ingredients, and mix until well blended. Transfer to a lightly floured surface and form until two logs 10 inches long. Wrap each log in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Preheat an oven to 350° and grease or line baking sheets with parchment paper. Slice the logs into 1/4-inch to 1/2-inch slices and place 2 inches apart on the baking sheets. Bake for 15 minutes or until the shortbread begins to brown. Cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool. Makes 30 to 40 shortbread biscuits

I'm sharing this recipe with The Well-Seasoned Cook who will be hosting the next edition of Weekend Herb Blogging, a weekly food event started up by Kalyn's Kitchen. Be sure to check out Kalyn's second anniversary roundup.

Beet and Feta Salad

For a long time I've enjoyed the taste of pickled beets, but only recently have I become a fiend for fresh beets. Now I find I'm always on the lookout for new ideas with beets, especially as beets are currently in season. As I also adore Feta cheese, I made this beet and Feta salad the day after I found the recipe. The strong taste of beetroot goes very well with the sharp flavor of Feta cheese.

Beet and Feta Salad

Recipe by Lisa Turner Published on October 20, 2007 This simple but classic beet and Feta salad makes a lovely and nourishing accompaniment to any meal Print this recipe Ingredients: 2 lb (900 g) beets 1 tablespoon olive oil 1 teaspoon white wine vinegar or rice vinegar 1 teaspoon red wine vinegar pinch of sea salt pinch of freshly ground black pepper 1/3 cup Feta cheese 1 tablespoon fresh mint, chopped Instructions: Trim the green tops from the beets and wash well. In a large saucepan, boil the beats until they are tender enough to be pierced with a fork - about 1 hour, depending on the size of the beets used. When the beets are done, remove them from the heat and let them cool. Remove the skins and cut into wedges. To make the vinaigrette, in a small bowl whisk together the oil, vinegar and salt and pepper. Arrange the beets on a platter and drizzle with the vinaigrette. Sprinkle with the cheese and fresh mint. Makes 4 - 6 servings