Spicy Baked Potato Wedges

Although I like potatoes, I don't tend to eat them very often, as I prefer to limit my consumption of carbohydrates. I recently had a craving for potatoes though and decided to make these baked potato wedges which also gave me an excuse to warm up the kitchen with the oven. This recipe turned out better than I imagined and I even went back for seconds. The addition of egg adds a bit of extra crunch to the wedges. A half cup or so of Parmesan cheese would also be a nice addition to this recipe. Dip the baked wedges in sour cream or salsa if desired.

Spicy Baked Potato Wedges

Recipe by Lisa Turner Published on December 30, 2007 Easy, spicy and non-greasy potato wedges baked in the oven Print this recipe Ingredients: 4 large potatoes 1/2 to 1 teaspoon cayenne, to taste 1 teaspoon ground cumin pinch of turmeric 1 1/2 teaspoons sea salt 1/2 teaspoon fresh cracked black pepper 1 egg, beaten 2 to 3 tablespoons oil Instructions: Preheat an oven to 450° and coat a large baking sheet with oil. Coat a large baking sheet with oil and set aside. Slice the potatoes into 1/2 inch wedges. Beat the egg in a small bowl, and stir in the spices, salt and pepper. Transfer the potatoes to a plastic food bag, add the egg and spices and oil, and shake to coat the potatoes. Spread the potatoes evenly unto the prepared baking sheet. Bake for 40 minutes, flipping the potatoes halfway through the cooking time, until the potatoes are tender to the fork. Makes 4 to 8 servings

Cracked Black Pepper Cheddar Muffins

The combination of black pepper and sharp extra-old Cheddar cheese make these savory muffin-type dinner rolls a particularly flavorful addition to any winter meal. I made a batch to go along with Christmas dinner. The vegetarians at the table enjoyed these alongside sour chickpeas, brown rice and millet and some vegetables. Though not a traditional Christmas meal, it was a very satisfying and warming vegetarian alternative.

Cracked Black Pepper Cheddar Muffins

Recipe by Lisa Turner Published on December 28, 2007 Easy, fluffy and delicious savory Cheddar cheese dinner muffins with fresh cracked black pepper seasoning Print this recipe Ingredients: 2 cups unbleached white flour 1 tablespoon white sugar 3 teaspoons baking powder 1/2 teaspoon fresh cracked black pepper 1 egg 1 1/4 cups whole milk 2 tablespoons olive oil 1 cup fresh grated sharp Cheddar cheese Instructions: Preheat an overn to 350° and grease or butter 12 standard size muffin cups. In a large bowl, combine the flour, sugar, baking powder and black pepper. In another bowl, whisk together the egg, milk and oil. Add the milk mixture to the dry ingredients and stir until just combined. Fold in the cheese. Fill the muffin cups 2/3 full. Bake for 25 to 30 minutes or until a cake tester or toothpick inserted into the centre of a muffin comes out clean. Cool for 5 minutes and then remove from the pan and serve warm. Makes 12 muffins

Simple Chana Dal, Dill and Tomato Khichri

Indian khichris — also known as kidgerees or kitcherees — are simple rice and split bean pots flavored with herbs, spices or vegetables. They're a favorite of mine for very quick, easy and nourishing lunches or suppers. Not surprisingly, the full texture of cooked chana dal makes it a popular variety of split bean to use in khichris alongside the delicate texture of rice, and while I've already posted one chana dal and dill khichri, that particular combination of split beans and herbs is worth another recipe.

While the first was a dry, fragrant medley of rice, split beans and herbs — or a "sookha khichri" — this second version is a moist and savory stew, known as a "geeli khichri". Adapted from Yamuna Devi this khichri takes a little longer to cook but is almost just as simple to prepare, and makes a hearty and delicious supper served with bread and a green salad. Chana dal is easily available at Indian and Asian grocers, but substitute yellow split peas for an equally delicious meal.

Simple Chana Dal, Dill and Tomato Khichri

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on December 26, 2007 One-pot rice and split pea "kitcheree" cooked with dill and tomatoes for a simple, nourishing and delicious meal Print this recipe Ingredients: 3/4 cup chana dal or yellow split peas 3/4 cup basmati rice 1 1/2 teaspoons dried dill 1 teaspoon turmeric 1/2 teaspoon garam masala 2 tablespoons ghee or 1 tablespoon each butter and olive oil 2 teaspoons cumin seeds 4 dried whole red chilies 1/4 teaspoon asafoetida 2 medium tomatoes, cut into narrow wedges 1 teaspoon sea salt, or to taste Instructions: Rinse the chana dal under cold running water and soak in water for at least 4 hours. Drain before cooking. Rinse and drain the rice. Put the dal, rice, dill, turmeric and garam masala in a large saucepan with 5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the liquid is absorbed. Remove from heat. Heat the ghee or butter and oil over medium heat in a large frying pan or medium saucepan. When hot, add the cumin seeds and red chilies and stir until the cumin seeds turn brown. Toss in the asafoetida, then immediately add the tomatoes. Fry, stirring gently, for 2 minutes, making sure that the tomato pieces are coated and glistening with the ghee or oil. Pour into the dal and rice and stir in the salt. Serve hot. Makes 4 to 6 servings

Best-Ever Rum Balls

I made these rum balls a few years back for a Christmas treat and have made them every Christmas since. They are somewhat like truffles, only stronger in taste because of the rum. Yum! I suggest you use a nice dark Jamaican rum for this recipe. If you want to include crushed nuts, substitute 1 cup of the wafers for 1 cup of nuts, such as hazelnuts. And use 4 1/2 tablespoons of chocolate chips to equal 1/2 cup of chocolate.

I have submitted this recipe to Food Blogga who is currently showcasing Christmas cookies from around the world.

Best-Ever Rum Balls

Recipe by Lisa Turner Published on December 21, 2007 Dark, rich and sweet with a truffle-like consistency and the wonderful aroma of a good dark rum — these are the best-ever rum balls for a holiday treat Print this recipe Ingredients: 1/2 cup dark chocolate 1/2 cup milk chocolate 1/2 cup icing sugar 3 tablespoons corn syrup 3 cups vanilla wafers, crushed 1/4 teaspoon salt 2 teaspoons vanilla 1/3 - 1/2 cup dark rum icing sugar, rice flour or cocoa for coating Instructions: In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm. Roll the mixture into small 1-inch balls. Roll in the coatings of your choice. I like cocoa and rice flour. Makes about 3 dozen rum balls

Vegetable and Paneer Hot and Sour Soup

If you are looking for a spicy and warming soup to ease the winter chills, I would highly recommend this hot and sour soup that I came across at Food and Fun. As usual, I've made a few modifications but I believe that I've captured the unique flavor of this vegetable soup that Mansi describes as "Chinese, Indian style". Unlike most soups, this one is best enjoyed shortly after its prepared.

Vegetable and Paneer Hot and Sour Soup

Recipe by Lisa Turner Adapted from Fun and Food Blog Cuisine: Chinese / Indian Published on December 19, 2007 Simple hot and sour vegetable soup with paneer cheese combining Chinese and Indian tastes for a burst of wonderful flavor Print this recipe Ingredients: 4 cups of water 1 to 2 teaspoons chili powder, to taste 1/4 teaspoon cayenne 2 tablespoons tamari (soy) sauce 2 tablespoons balsamic vinegar 1/2 teaspoon sugar 1 teaspoon sea salt 1 teaspoon fresh ground black pepper 2 teaspoons fresh ginger, minced 3 green onions, green and white parts, chopped 2 jalapeños or chilies, seeded and minced 1 small tomato, chopped 1 carrot, diced 1/4 cup green cabbage, finely chopped 1/4 cup fresh or frozen corn 1/4 cup fresh or frozen peas 1 tablespoon corn starch 1/2 cup water 1/2 cup paneer cheese, cut into small cubes Instructions: In a large saucepan, bring the water, chili powder, cayenne, tamari, balsamic vinegar, ginger, sugar, salt and pepper to a boil. Add the white parts of the green onions, jalapeños or chilies, tomato, carrot and cabbage. If using fresh corn and peas, add now, but if frozen do not add them yet. Reduce heat to medium and cook for 5 to 10 minutes or until the vegetables are just tender. Dissolve the corn starch in the 1/2 cup of water and stir into the soup. If using frozen corn and peas, add them now and cook for another few minutes. Add the paneer cubes at the end of the cooking time. Serve hot and garnish with the chopped green parts of the green onions. Makes 4 to 6 servings On the menu with: Yunnan Stir-Fried Azuki Beans and Green Pepper Simple Lemon Rice

Tropical Christmas Steamed Pudding

There's a popular school of thought out there that romanticizes a White Christmas as something very much to be wished for every year. Well, speaking as someone who lives in a part of the world where there is rarely any other alternative, I can say that all those people who spend their time listening to Irving Berlin songs can have my White Christmas … I'd much rather be spending my Christmas on a tropical island. So this tropical twist on the traditional steamed Christmas pudding can at least let me imagine a little bit sitting on a sandy island beach at Christmas-time surrounded by warm tropical breezes as I watch the snow drift outside my window.

The steaming of these kinds of puddings really brings out the plumpness and freshness of dried tropical fruits… any kind that you can find or that strikes your fancy. For my own pudding I used an equal mixture of mangoes, papayas, pineapples and bananas, but any combination of any sort of tropical fruit that you can like — guava or jackfruit for example — can be used here. Make sure to look for dried tropical fruits without sugar and preservatives at a specialty store like an Asian grocery or a natural food store.

Tropical Christmas Steamed Pudding

Recipe by Lisa Turner Cuisine: English Published on December 17, 2007 Moist, delicious almost-traditional steamed rum Christmas pudding with an exotic twist from plump steamed tropical fruits Print this recipe Ingredients: 2 1/3 cups dried mixed tropical fruit, diced (see below) 2 tablespoons crystallized ginger, chopped 1/3 cup sultanas 1/3 cup golden raisins 2/3 cup dark rum 2 tablespoons corn syrup 1/3 cup pistachios 1/3 cup roasted cashews, chopped 1 1/3 cups unbleached all-purpose flour 1/3 cup unsalted butter, softened 1 cup coconut cream 3/4 cup packed brown sugar 3 large eggs 1/2 cup whipping cream 1 1/2 cups fresh bread crumbs 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves To serve: 1/2 cup whipping cream 1 teaspoon dark rum Note: use any combination of mangoes, papayas, pineapples, bananas, guava or jackfruit — look for dried fruit without addeds sugar Instructions: Stir together the chopped tropical fruits, ginger, sultanas and raisins along with 1/3 cup of the rum and let stand at room temperature for at least 4 hours, or overnight, stirring once in a while. Thoroughly grease a 2 quart (2 liter) pudding mould or heatproof bowl. Pour the syrup into the mould and sprinkle 1/2 cup of the fruit mixture on top. Stir the pistachios and cashews along with 1/3 cup of the flour into the remaining fruit mixture, and set aside. In a large mixing bowl, cream the butter and then beat the coconut cream into the butter until smooth. Beat in the brown sugar until the mixture is light and fluffy. Beat in the eggs, followed by the whipping cream and the other 1/3 cup of rum. In a separate large mixing bowl, whisk together the remaining cup of flour together with the bread crumbs, baking powder, salt, nutmeg, cardamom and cloves. Pour the coconut mixture into the dry ingredients and stir until thoroughly blended. Fold in the reserved fruit and nut mixture. Scrape the batter into the mould, smoothing and tapping with a spatula as you pour to remove air pockets. Place a circle of parchment paper directly on the surface of the batter and cover the mould with a tight-fitting lid or with aluminum foil securely tied with kitchen string. To steam the pudding, you will need a pot wide and deep enough to accommodate the mould or bowl comfortably with some room at both the sides and the top. Place the mould in the pot and fill the pot halfway up the sides of the mould with boiling water. Bring the pot to a boil on the stovetop, then cover and reduce the heat to a strong simmer. Simmer for 2 to 2 1/2 hours, adding water occasionally to keep it level halfway up the side of the mould. The pudding is finished when a cake tester comes out the pudding completely clean. Let the pudding cool slightly before removing the parchment paper and lid or foil. To serve, run a knife gently down the sides of the mould and invert on to a warmed plate. Just before serving, beat the whipping cream until whipped and drizzle in the rum. Serve in a bowl with a spoonful of the whipped cream and rum on top or on the side. *If you are making this ahead of time, remove the pudding from the mould, wrap in plastic wrap, and refrigerate up to a week. To reheat, unwrap the pudding and return to the mould. Cover with parchment paper and a lid or securely tied foil and repeat the steaming process in a pot as before for 1 hour. To reheat in a microwave, turn out the pudding onto a serving plate and cover with large microwaveable bowl. Heat on High until hot, 7 to 10 minutes.

Tarka Dal

If you've ever been to an Indian restaurant in North America, you've probably seen tarka dal on the menu. Almost always a bowl of yellow lentils cooked and mashed to a thick soup-like consistency, the name tarka dal is actually a generic term for any cooked dal tempered with a a final addition of seeds and spices fried in hot oil — the tarka — to give it a simple but elegant finish.

This version of tarka dal uses toor dal, otherwise known as toovar dal or split pigeon peas, which I find are a slightly sweeter and more full-textured dal than most. These and other ingredients in this recipe are easily available at any Indian or Asian grocer, but you can substitute yellow split peas for the toor dal. With very little preparation or cooking time, this tarka dal is an excellent addition to a full-course Indian meal, or makes a quick and simple but lovely Indian supper by itself with rice and a green salad. If you'd like to serve it in bowls almost as a soup, as I find most Indian restaurants do, add another 3/4 cup of water to the dal while cooking to thin the consistency.

Tarka Dal

Recipe by Lisa Turner Cuisine: Indian Published on December 16, 2007 Simple, spicy and flavorful dry-textured pigeon pea curry — a south Indian classic Print this recipe Dal: 1 cup toor dal or yellow split peas 2 cups water 1/2 teaspoon ghee or olive oil 2 cloves garlic, peeled and left whole 3 fresh red or green chilies, slit down one side 1/4 teaspoon turmeric 1/2 teaspoon sea salt Tarka (tempering): 1 tablespoon ghee or olive oil 1/2 teaspoon brown mustard seeds 1/2 teaspoon split and skinless urad dal 4 dried whole red chillies, crumbled 1 small onion, cut lengthwise into thin wedges 2 cloves garlic, slightly crushed 6 curry leaves pinch of asafetida Instructions: Rinse the toor dal or split peas thoroughly and combine with all the other dal ingredients except for the salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and let simmer for 1 hour or until the dal is very soft and the water is mostly reduced. Remove from heat, stir in the salt, and purée to a thick soupy paste with a hand-blender or potato masher. Set aside. Heat the ghee or oil for the tarka in a small frying pan over medium heat. When hot, toss in the brown mustard seeds. As soon as the seeds start to sputter, usually a few seconds depending on the intensity of the heat, add the urad dal, chillies, onion, garlic and curry leaves. Stir fry for a few minutes until the urad dal turns reddish-brown. Toss in the asafetida, stir once, then pour the tarka into the dal and mix. Serve hot or warm over a bed of white rice, or in bowls if adding extra water. Makes 4 servings

Baked Mushroom Risotto

For all their lovely creamy textures and rich flavors, I suspect that risottos would be a far more popular part of everyday dinners if it weren't for all the fuss and stirring of their traditional reduction-based cooking methods. But as it turns out, slow baking controls the release of the starches on the outside of the risotto rice grains that give risottos their creaminess almost just as well as the typical slow and repetitive stop-pour-and-stir methods, and of course it makes cooking them so much easier that there should be almost nothing to deter you from trying it.

This idea comes Delia Smith's Vegetarian Collection, whose baked mushroom risotto I've adapted to make it even richer and more "mushroom-y". Serve with chickpea and cabbage soup for a warming and satisfying winter meal.

Baked Mushroom Risotto

Recipe by Lisa Turner Adapted from Delia's Vegetarian Collection Cuisine: Italian Published on December 14, 2007 Rich, creamy and fuss-free baked mushroom risotto — a great alternative to the stirring methods when you haven't the time to spare Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms, any variety 2 cups boiling water 1 1/2 tablespoons butter 1 medium onion, chopped 1 clove garlic, minced or crushed 8 oz (225 g) portabello mushrooms, stemmed and chopped into 1/2-inch dice 1/2 celery stalk, chopped 1 cup arborio rice 1/3 cup water 1/4 cup vermouth 1 teaspoon sea salt 2 oz (30 g) fresh Parmesan cheese, grated 2 oz (30 g) fresh Parmesan cheese, shaved fresh ground black pepper Instructions: Soak the dried mushrooms in the boiling water for 30 minutes to soften. Meanwhile, pre-heat the oven to 150° and chop the other ingredients. Melt the butter in a medium saucepan or wok over medium-low heat. Add the onion and garlic and cook gently for 5 minutes. Now stir in the portabello mushrooms and celery. Leave aside while simmering to prepare the now softened dried mushrooms. Drain the dried mushrooms in a fine strainer over a bowl to reserve the soaking liquid. Squeeze excess liquid from the mushrooms by hand, then chop finely. Add to the other mushrooms and vegetables, and continue to cook gently while the mushroom sweat their juices out — about 20 minutes. While they are cooking, put a large oven-proof casserole dish in the pre-heated oven to warm. Add the rice to the mushrooms and vegetables and stir well to give each grain a coating of butter. Pour in the water, vermouth and the soaking liquid from the dried mushrooms and stir in the salt. Raise the heat to moderately high and bring everything up to the simmering point. Transfer the mixture to the warmed casserole dish and stir only enough to spread evenly over the dish's surface. Place uncovered in the centre of the oven and cook for 20 minutes. Remove from the oven and gently stir in the grated Parmesan, being careful not to break the rice grains. Raise the heat to 175° and return the risotto to the oven. Cook until the liquid has evaporated — depending on the size of the casserole dish and the surface area of the risotto, this may take between 15 and 30 minutes. Remove from the oven and stir in fresh ground black pepper to taste. Cover with a dish towel until serving. Serve as soon as possible garnished with shavings of Parmesan cheese. Makes 3 to 4 main servings or 6 to 8 side servings

Eggnog & Rum French Toast

Or, Booze for Breakfast!

Stopping at the local Portuguese bakery the other day to pick up a loaf of their wonderful Portuguese bread, I found that I had arrived too late and had to settle for their day-olds. That was no real loss, because the bread is still soft and delicious after a couple of days, but when the lady at the counter suggested that the day-olds are perfect for French Toast it got me thinking…

Earlier in the day I'd picked up some eggnog, and as I was driving home with my groceries thinking about the bakery lady's idea to use my loaf of Portuguese bread for French Toast, it occurred to me — why not use eggnog instead of milk to make French Toast? And as everyone knows that eggnog just isn't quite the real thing without a little tot of rum added, the idea of an eggnog & rum French Toast kept sounding better and better until I had to make it the next morning. I'm glad I did — the gentle hints of rum and winter spices made it about the best French Toast I'd ever tasted.

This would be a perfect dish for a Christmas morning breakfast, and if you don't like the idea of using rum so early in the day, you can substitute it with a couple of dashes of rum or vanilla extract. If you're more ambitious than I am, you can make your own traditional eggnog to use in this recipe and, of course, to serve later on but, for Canadian readers at least, President's Choice has a new and especially creamy eggnog without artificial flavors or colors that I very much recommend. I used Portuguese bread for my eggnog & rum French Toast, but of course thick slices of any kind of bread — French, Italian, or any other simple bakery bread — will do just as well.

Eggnog & Rum French Toast

Recipe by Lisa Turner Published on December 12, 2007 Eggnog and winter spices dress up this simple but rich and flavorful French toast — a great winter morning breakfast treat Print this recipe Ingredients: 1 cup eggnog 2 large eggs 2 teaspoons dark rum pinch of ground cinnamon pinch of ground nutmeg 6 thick slices of bread Instructions: Heat a large cast-iron frying pan on the stove over medium-low heat. Meanwhile, beat the eggnog together with the eggs, rum and spices. When the frying pan is hot, lightly grease the surface with butter. Trawl each slice of bread slowly through the eggnog mixture to let it soak in slightly, then place on the frying pan. Fry for a few minutes on each side until golden brown. Serve hot from the pan with fresh maple syrup and berries. Makes 2 to 3 servings

Chickpea and Cabbage Soup

This chickpea and cabbage soup has been a winter favorite of mine for years. Loaded with vitamins and minerals, the stewed flavors of chickpeas and vegetables combined with just a little spice makes for a very simple, nutritious and delicious cold weather beater.

Chickpea and Cabbage Soup

Recipe by Lisa Turner Published on December 10, 2007 Simple, warming and nourishing soup with chickpeas, cabbage, potatoes and tomatoes Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/2 cups cooked) 1 medium onion, chopped 2 cloves garlic, minced or crushed 1 small green cabbage, shredded 1 tomato, diced 2 cups vegetable stock 1 large potato, diced 1 1/2 teaspoons sea salt 1 teaspoon paprika 1/4 teaspoon cayenne 1/4 cup fresh parsley, chopped juice of 1 lemon (3 tablespoons) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with 3 1/2 cups of fresh water. Bring to a boil, reduce the heat to low, and cover. Simmer for 1 1/2 hours or until the chickpeas are soft and tender. Drain the chickpeas and reserve the cooking liquid. Using a potato masher, genty mash a quarter to a third of the chickpeas. In a large saucepan, cook the onion and garlic in 2 tablespoons of water over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Remove the vegetables from the pan into a bowl and set aside. Return the saucepan to the stove and add the potato, vegetable stock, and 2 cups of the reserved cooking liquid from the chickpeas. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving. Serve hot in large bowls with a grain dish or fresh bread on the side. Makes 8 servings

Chickpea, Quinoa and Mushroom Croquettes

I'm always on the lookout for nutty flavor and crunchy texture and this recipe for chickpea, quinoa and mushroom croquettes from Pig in the Kitchen turned out to be as satisfying as it sounded and looked. Composed of a grain, legume and vegetables, theses croquettes are a meal onto themselves. Consider serving them with a chutney or tomato based sauce or as a vegetarian burger. I served them alongside butter paneer masala.

I happened across Pig's blog shortly after starting Lisa's Kitchen via a Google search for I can't remember what, but I've become a regular reader ever since. Her writing is inspired and witty, and her pictures are sure to stimulate your appetite even if you aren't hungry. Featured are tasty and healthy recipes that are dairy, egg and soya-free, including many gluten-free choices, so if you suffer from food allergies, be sure to stop by Pig in the Kitchen. Thankfully, I don't suffer from food allergies and among the modifications I have made are using eggs instead of egg substitute.

Chickpea, Quinoa and Mushroom Croquettes

Recipe by Lisa Turner Adapted from Pig in the Kitchen Published on December 8, 2007 Filling and nourishing croquettes with a satisfying nutty flavor and crunchy texture made from chickpeas, quinoa and mu Print this recipe Croquettes: 2/3 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1/2 cup uncooked quinoa (1 1/2 cups cooked) pinch of saffron threads, crushed 3 tablespoons olive oil 8 white mushrooms, chopped 3 cloves garlic, chopped 2 tablespoons fresh parsley, chopped 1 large jalapeño, seeded and chopped 3 medium carrots, grated 2 tablespoons sesame seeds 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons sea salt 4 tablespoons rice flour Coating: 2/3 cup uncooked quinoa 6 dried whole red chillies 1 1/2 teaspoons sea salt 2 teaspoons black peppercorns 2 eggs, well beaten Instructions: Scrub and rinse the quinoa for the croquettes under cold running water in a strainer. Cover with water in a bowl and soak overnight. At the same time, soak the chickpeas in water overnight in a saucepan with a little yogurt whey or lemon juice. Drain and rinse the chickpeas, then transfer to a large saucepan and cover with fresh water. Bring to a boil, then reduce the heat to low and cover. Simmer for 1 1/2 hours or until the chickpeas are soft. Drain and put into a large bowl. Mash thoroughly with a potato masher until they become a dry paste. Set aside. Meanwhile, drain the quinoa. Bring a medium saucepan of water to a boil. When hot, add the crushed saffron threads and quinoa, reduce heat to low and cover. Simmer for 15 minutes. Drain the quinoa well, pressing with a spoon to remove as much water as possible, and add to the chickpeas. While the quinoa is cooking, put the olive oil, mushrooms, garlic, parsley and jalapeño into a blender or food processor and process until blended. Add the mushroom paste to the chickpeas and quinoa in the large mixing bowl and stir in the carrots, sesame seeds, cumin, coriander and salt. Stir in the rice flour one tablespoon at a time. Form into burger-sized patties with your hands. Prepare the coating by briefly grinding the dried quinoa with the red chillies, salt and pepper in a food processor or mortar and pestle to make a coarse powder with many of the quinoa grains left unpulverized. Pour into a bowl for turning the croquettes. Dip each croquette into a bowl containing the beaten eggs, shake off the excess, and transfer to the quinoa coating bowl. Pick up gently, shake off the excess coating, and transfer to a plate. Heat a quarter-inch of olive oil in a frying pan over slightly less than medium heat and pre-heat the oven to 175°. When hot, add as many croquettes as will fit in the pan, cover, and fry for 5 minutes or until the bottom side is browned. Flip over and cover again, frying for a few more minutes until the other side is browned. Remove and drain on paper towel. Keep warm on an oven-safe plate in the preheated oven until all the croquettes are cooked. Repeat the frying process, adding more olive oil if necessary, until all the croquettes are fried. Serve hot, or re-heat on a grill or covered with foil wrap in a warm oven. Makes 12 burger-size croquettes

Mung Beans with Carrots and Cashews

Lucy from Nourish Me's re-working of a "revolting" cookbook recipe for mung beans to create what she calls an "inauthentic dal" looked to me so wholesome, attractive and tasty that I figured nothing could be wrong with adding my own little tweaks to make it even more inauthentic!

Apart from making Lucy's wonderful recipe just a little spicier — my trademark, I suppose — I fried up the garlic, ginger, dried red chili and curry leaf spicing to draw out their flavors in a bit of oil before cooking with the mung beans, and fried the carrots and cashews a little as well to preserve some of the crispness of the carrots while they're being cooked and, well, because I love the fragrance and character of fried cashews. The result, much like Lucy's, is a light, warming and nourishing dal that's so easy to digest it's a pleasure going back for seconds and thirds. Thank you, Lucy!

Mung Beans with Carrots and Cashews

Recipe by Lisa Turner Adapted from Nourish Me Cuisine: Indian Published on December 6, 2007 Simple, creamy, spicy and nourishing mung dal cooked with carrots and cashews and simmered in coconut milk Print this recipe Ingredients: 1 1/2 cups dried mung beans 1 tablespoon olive oil 6 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 4 medium carrots, chopped 1/2 cup raw cashews, chopped 4 dried whole red chilies small handful of dried curry leaves 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1 1/2 tablespoons brown sugar 14 oz (400 ml) can of coconut milk 2 cups fresh baby spinach, packed 1 teaspoon sea salt juice of 1 lime (2 tablespoons) 1 fresh green chili, thinly sliced Instructions: Rinse the mung beans and soak for 6 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse. Heat the oil in a large saucepan over medium heat. When hot, add the garlic and ginger and stir for 1 minute. Toss in the carrots and cook, stirring frequently, for 5 minutes. Add the cashews and continue to stir for another 5 minutes or until the cashews just start to change color. Toss in the dried chilies and curry leaves, stir for 30 seconds, then add the beans, turmeric, cayenne and brown sugar. Pour in 3 cups of water and raise the heat. Bring to a boil, then reduce the heat to low and stir in the coconut milk. Cover and simmer for 45 to 60 minutes, stirring occasionally, until the beans are soft and tender. Add more water as necessary or desired. Add the spinach and simmer for another 10 minutes to wilt the leaves. Just before serving, stir in the salt and lime juice. Garnish each serving with slices of green chilies. Makes 6 to 8 servings

Vegetarian Stove-Top Calabacitas

Calabacitas is a traditional Pueblo Indian squash and chili pepper casserole that's become very popular in its many spicy American Southwest variations. Often baked and usually made with chicken or beef, this colorful vegetarian version uses pinto beans to add heartiness and protein, and cooks on top of the stove in just 20 minutes. While it makes a wonderful vegetable side dish for any Southwest or Mexican style dinner, I like to serve it up as a quick and filling breakfast wake-me-upper, although the beans should be cooked the night before if you're going to do this to speed up the morning preparation.

This calabacitas can be found by many to be quite hot, so if you're serving guests with a gentle palette, you can omit the chile powder. Serve with warm corn tortillas and sour cream.

Vegetarian Stove-Top Calabacitas

Recipe by Lisa Turner Cuisine: American Southwest Published on December 3, 2007 A vegetarian stove-top version of a traditional Pueblo Indian baked squash and chili pepper casserole — colorful, hearty and spicy, this can be served for breakfast, lunch or dinner Print this recipe Ingredients: 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can) 2 tablespoons olive oil 1 large onion, chopped 1 cup chopped jalapeños 1 tablespoon tomato paste 1/2 teaspoon chili powder 1/4 teaspoon dried oregano 1 teaspoon sea salt, or to taste 2 medium zucchinis, diced 2 cups corn, fresh or frozen and defrosted 2 large cloves garlic, minced or crushed 1 cup fresh grated Cheddar or Monterey Jack cheese fresh ground black pepper Instructions: Rinse the beans and soak the beans overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, and cover. Simmer for 1 hour or until the beans are tender but not falling apart. Heat a large frying pan or wok over medium heat for a couple of minutes. When the pan is hot, add the olive oil, wait a few seconds, then swirl around the pan. Add the onion, jalapeños, tomato paste, chili powder, oregano and salt. Fry, stirring frequently, for about 10 minutes or until the onions are very soft. Add the beans, zucchini, corn, and garlic and continue to cook, stirring gently to avoid breaking the beans, for about 5 more minutes until the zucchini is just tender (avoid overcooking). Remove the pan from the heat and stir in the cheese until it melts. Add black pepper to taste. Serve with lime wedges or jalapeño slices as garnish. Makes 4 - 6 servings

Spicy Indian Fried Rice

This is a very easy and tasty rice dish that would complement any Indian meal or any other meal that you would serve with rice. I suggest you serve it with chana masala or moong dal and a vegetable dish.

Spicy Indian Fried Rice

Recipe by Lisa Turner Cuisine: Indian Published on December 2, 2007 Simple spicy fried rice with Indian seasonings, buttery basmati rice and fried onions — a great side for any Indian meal Print this recipe Ingredients: 1 cup basmati rice 1 tablespoon ghee, butter or oil 1 medium onion, chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 teaspoon cumin seeds 3 whole cloves 3 green cardamom pods 1-inch piece cinnamon stick 4 to 5 black peppercorns 1/2 teaspoon sea salt pinch of saffron threads (optional) Instructions: Thoroughly rinse the rice and soak in 2 cups of war water for at least 30 minutes. Drain, reserving the soaking water, and let the rice dry in a fine-mesh strainer for abut 20 minutes. Heat the ghee, butter or oil in a medium saucepan over medium heat. When hot, add the onion and stir for 5 minutes or until it begins to brown. Add the ginger and garlic and continue to stir for 2 to 3 minutes. Remove a few tablespoons of the fried onion for garnish and set aside. Now add the rice, cumin seeds, cloves, cardamom pods, cinnamon stick and peppercorns to the pan, and stir for a few minutes to coat the rice grains with oil. Add the reserved rice-soaking water and stir in the salt. Bring to a boil, reduce the heat to low, and cover with a tight-fitting lid. Cook for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, discard the cardamom pods and cinnamon stick, and serve with a scattering of the fried onion on top along with a few threads of saffron if desired. Makes 4 servings