Jacqueline will be hosting the April edition of No Croutons Required. The challenge for this month is to come up with a soup or salad featuring the allium family. Choose from onions, shallots, leeks, spring onions, garlic or chives.
Peter is always an inspiration for authentic Greek food, and I finally got around to making his Greek Macaroni and Cheese for a precious lady friend of mine. As usual I tweaked the recipe a bit, but a big thanks to Peter for the inspiration. I served this with Jalapeño and Cheddar Scones for an especially cheesy meal. Soon it will be time to go vegan for a few days to cleanse myself of all of these rich dinners! Spring can't come soon enough.
|Greek Macaroni and Cheese|
|Recipe by Lisa Turner|
Adapted from Kalofagas
Published on March 30, 2010
This easy-to-prepare Greek-style macaroni cheese is loaded with Kalamata olives and fresh Gruyère and Feta cheeses — absolutely heavenly
Print this recipe
More pasta recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Macaroni and Paneer Cheese
Vegetarian Mushroom Bourguignon
Pasta and Feta Cheese Casserole
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
On the top of the reading stack: The Death of Ivan Ilych by Leo Nikolayevich Tolstoy
Audio Accompaniment: Vantage Isle Sessions by Deepchord
Mustard Seed Rice (Kadugu Sadam)More rice suggestions from Lisa's Vegetarian Kitchen:
Slightly adapted from Dakshin
1 cup of Basmati rice
1/4 cup of raw cashews
1 teaspoon of sea salt, or to taste
For the Paste:
1 tablespoon of black mustard seeds
1/2 cup of dried coconut
4 - 6 dried red chilies
1 teaspoon of turmeric
1/2 teaspoon of asafoetida powder
roughly 1 inch piece of tamarind
1/4 cup of water
For the Tempering:
1 tablespoon of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
3 teaspoons of ural dal, rinsed
2 dried red chilies, broken into bits
a handful of dried curry leaves
Rinse the rice thoroughly under cold running water and let sit for an hour or more in two cups of water. Drain, reserving the soaking liquid and air dry for 30 minutes in a fine-meshed strainer, tossing now and then to bring the moist grains to the surface. Transfer the soaking liquid to a medium large pot, along with the rice, bring to a boil, reduce the heat to low and simmer, covered, until the rice is tender and the water is absorbed - about 15 minutes. Set aside.
To make the paste, put the mustard seeds, coconut, red chilies, turmeric, asafoetida powder and tamarind in a food processor or blender with the water. Blend into a smooth paste, adding a bit more water if necessary. Set aside.
For the tempering, heat the ghee or butter and oil in a frying pan over medium heat. When hot, add the mustard seeds, urad dal, red chilies and curry leaves. Stir and fry until the mustard seeds begin to sputter and pop. Add the raw cashews to the pan and stir and fry until they begin to brown - roughly 3 - 5 minutes. Now add the paste and salt to the pan, stir and fry for another few minutes. Add to the cooked rice and toss until well combined.
Serve with a cooked dal such as Spicy Lentil Rasam.
Serves 4 - 5. Just yummy.
Lemon Rice with Toasted Cashews
Indian Lemon Brown Rice
On the top of the reading stack: Selected Prose of Heinrich von Kleist
Audio Accompaniment: Quiet Music by Steve Roach
Ricotta cheese lends delicious warmth and creaminess to make these pancakes a perfect way to greet a cool early spring morning. Light and fluffy besides, a thorough and patient beating of the egg whites with an electric hand mixer is essential … I still can't quite believe that I used to beat egg whites by hand with a whisk, but it is good exercise for the arm.
|Light and Creamy Ricotta Pancakes|
|Recipe by Lisa Turner|
Published on March 23, 2010
These light, fluffy and creamy ricotta cheese pancakes are simple to whip up
Print this recipe
Other pancake and ricotta cheese recipes you may enjoy from Lisa's Vegetarian Kitchen:
Ginger Molasses Pancakes with Mixed Fruit
Blueberry and Cornmeal Buttermilk Pancakes
Vanilla Oat Pancakes
Rum and Ricotta Fritters
Baked Ricotta Cheese
On the top of the reading stack: Selected Prose of Heinrich von Kleist
Audio Accompaniment: Insomnia by Biosphere
Our very first entry is this delightful Creamy Garbanzo-ball and Wild Rice Soup from Sarah of The Ordinary Vegetarian. Inspired by some short grain black rice, Sarah included it along with carrots, celery, onion, peas, garlic, thyme, parsley, rice milk and tofu. Of course the soup would not be complete without some scrumptious fried chickpea balls made up with some tahini, herbs and some chickpea flour to bind with the cooked garbanzos. (Aurora, IL, USA)
Next up is PJ of Seduce Your Tastebuds with a satisfying Harira Moroccan Lentil and Tomato Soup. Chickpeas, lentils, vermicelli rice, onions, tomato, ginger, cinnamon and coriander come together with a Tadouria made up of flour, tomato paste, lemon juice and coriander leaves. I would certainly to be happy to have a bowl of this flavourful soup! (India)
Ricki of Diet, Dessert and Dogs submits this lovely Warm Chickpea and Artichoke Salad. Simple to prepare, and very tempting to consume at one sitting, browned chickpeas and artichoke hearts are dressed with olive oil, lemon, basil, oregano and garlic, and then garnished with some chopped almonds. Who ever said simplicity could not be elegant too?! (Toronto, Ontario, Canada)
Jenny of Southern Fried Curry presents us with a real treat! Fresh Chickpeas, which I have never had. She dressed these little delights with a bit of sea salt, some olive oil, lemon juice and crumbled feta. Certainly a treat and fun for her little girl too who helped shell the fresh beans that Jenny describes as a bit nutty like cooked dried chickpeas, but are also sweet, a bit like peas or edamame. (Georgia, USA)
Sayantani who keeps A Homemaker's Diary is up next with this gorgeous Mediterranean Chickpea Salad with Roasted Potatoes. This hearty salad is made up of chickpeas, roasted potatoes, cherry tomatoes, cottage cheese (or feta), carrot, french beans, cucumber, onion, cabbage, olives and dressed with garlic, coriander, olive oil, lime juice, cumin seeds and harissa. This salad is just packed full of flavour and good for you too! (India)
Next up is Janet of Taste Space with a stunning Chickpea and Spinach Salad with Cumin Dressing and Orange Yogurt Sauce. Baby spinach is topped with a combination of chickpeas, cumin, mint, onion and parsley. Then a dressing of olive oil, lemon juice, cumin and cayenne covers the chickpeas and and finally a yogurt orange sauce mixed with a bit of honey is poured on top. This salad would be sure to impress your dinner guests. (Toronto, Ontario, Canada)
Ivy of Kopiaste enters the fray with a creamy Revithosoupa (Greek Chickpea Soup) that she describes as simple but most delicious, especially if you use Greek olive oil. Chickpeas here star with mashed potato, onion, olive oil and some lemon juice. Pure comfort food, especially if served with some crusty bread. (Athens, Greece)
Soma of eCurry celebrates the warm sunny weather with this delightful Roasted Artichokes Chickpeas & Garlic Salad with Lemon & Sesame. A perfect choice for artichoke fans, here they are paired with roasted chickpeas and garlic and dressed with a bit more garlic, olive oil, crushed red pepper, lemon juice and zest, sesame seeds and some sesame oil. What a delightful lunch this salad would make. ((Plano, Texas, USA)
Up next is Deepti of A Hint of Spice with this Falafel Inspired Soup. This comforting soup combines chickpeas, garlic, onion, cumin, cardamon, turmeric, vegetable stock, fire roasted tomatoes and is served with yogurt and warm pita breads. Very warming and soothing. (Charlotte, North Carolina, USA)
Kirsten of From Kirsten's Kitchen to Yours gets creative and decides to make a Mediterranean Style Chick Pea, Kale and Tomato Soup instead of the hummus she usually makes with chickpeas. This "kitchen sink" creation includes chickpeas, kale, carrot, onion, shallots and roasted tomato sauce. Sounds pretty fine to me! (Los Angeles, CA, USA)
Johanna of Green Gourmet Giraffe made three chickpea salads this month, but decided to submit this tempting Chickpea, Vegetarian Sausage, Pumpkin and Greens creation in celebration of St. Patrick's day. Chickpeas, grilled vegetarian sausages, pumpkin, tomatoes, a few mushrooms, spring onion, a handful of fresh basil, some parsley and chives are dressed up with yogurt, fresh lemon juice, olive oil, maple syrup and some mustard. Lots of flavour in this lovely green salad. (Melbourne, Australia)
Sweatha of Tasty Curry Leaf submits a simple but tasty Chilled Chickpea and Everything Salad. Chickpeas, onion, bell pepper, tomatoes and cucumber are dressed with basil, mint and lemon juice. Sweatha tells us you can add whatever you have on hand to this salad and suggests pasta, paneer and lightly cooked vegetables and nuts. Certainly this is a good standby recipe! (Bangalore, India)
My own entry this month is a Chickpea Salad with Goat Cheese, Olives and Arugula. My favorite legume is here combined with goat cheese, olives, onion, garlic, tomatoes, parsley, fresh lime juice, paprika, cayenne and chili powder and served over fresh arugula. Serve along with crusty bread for a satisfying lunch or dinner. (London, Ontario, Canada)
Susan of The Well Seasoned Cook submits this nourishing yet simple Chickpea and Pasta Soup. This colourful soup includes not only chickpeas and pasta, but also garlic, rosemary, tomatoes, Parmesan cheese and chili flakes. Susan tells us this soup is perfect if you don't feel like cooking but don't want to sacrifice flavour or nutrition. Just lovely! (New York, USA)
Next up is Maninas of Food Matters. For our event, she was inspired to make a gorgeous warm Sri-Lankan-style Chickpeas Salad. Bursting with flavour, chickpeas come together here with caramelised shallots, green chili, brown mustard seeds, cumin seeds, fennel seeds, turmeric, coconut, fresh lime juice and some fresh coriander leaves. I think this one will quickly become a favorite in my kitchen. (United Kingdom)
From Lubna of Yummy Food we have a beautiful and colourful Chickpea Soup. Inspired by Vegetarian Bible, soft and buttery chickpeas are cooked in a spicy tomato gravy with garlic, onion, fresh coriander and lemon wedges. This would be enjoyable anytime of year, especially when served with crusty bread or rice. Simply yummy! (Bangalore, India)
Jacqueline, my dear friend and co-host of No Croutons Required, submits this lovely and nourishing Warming Red Lentil & Chickpea Soup. This warming bowl of nutrients is made up of chickpeas, red lentils, garlic, onion, carrots, cumin and vegetable stock. I truly wish I lived next door to Jacqueline! Perfect creation as always. (Scotland, United Kingdom)
Our final entry is from Aqua of Served with Love. She serves up this mouthwatering Sweet Potato and Chickpeas Chaat. This Indian inspired dish combines chickpeas, sweet potatoes, fresh coriander, chilies, onion, chat masala, cumin and fresh lemon juice. I just adore Indian dishes like this one. Aqua tells us it makes a fine evening snack. I would enjoy this anytime of day. (Singapore)
Jacqueline will be hosting the April edition of No Croutons Required. Check back at the beginning of the month for the theme.
Chickpea Salad with Goat Cheese, Olives and ArugulaOther chickpea creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
1 1/2 cups of cooked chickpeas (roughly 2/3 cup dried beans)
1 tablespoon of extra-virgin olive oil
1 small onion, chopped
1 clove of finely chopped fresh garlic
1 cup crumbled goat cheese
2 small tomatoes, chopped
generous half cup of pitted kalamata olives
A handful of chopped fresh parsley
Juice from 1 lemon or 2 limes
1/2 teaspoon - 1 teaspoon of paprika
dash of cayenne
dash of chili powder
a few handfuls of arugula (rocket)
Salt and freshly ground pepper to taste
Soak the chickpeas overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are buttery soft - roughly one hour. Drain and set aside.
Heat the olive oil in a frying pan over medium heat. When hot, add the onion and cook, stirring often, until the onion is soft and begins to brown.
While the onion is cooking, combine the chickpeas (garbanzo beans), parsley, goat cheese, olives, tomatoes, paprika, cayenne, chili powder and lime juice in a large bowl. Set aside.
Add the garlic to the pan with the onions and stir and fry for about one minute.
Remove from the heat and mix into the chickpea salad. Add sea salt and freshly cracked black pepper to taste and a bit more olive oil if desired.
Serve over fresh arugula leaves, along with some crusty bread for a very satisfying lunch or dinner.
Sun-Dried Tomato and Olive Hummus with Goat Cheese
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea and Brown Rice Patties
On the top of the reading stack: Thai and South-East Asian Food & Cooking by Deh-Ta Hsiung, Becky Johnson and Sallie Morris
Audio Accompaniment: Mark Hollis
Jalapeno Cheddar SconesMore savory biscuits and scones you will be sure to enjoy from Lisa's vegetarian kitchen:
2 cups of unbleached white flour
1 tablespoon of baking powder
1 teaspoon of sea salt
8 tablespoons of butter (1 stick)
1/2 cup of heavy cream
2 large eggs
1 1/2 cups of extra old cheddar cheese
2 jalapeno peppers, minced
dash of cayenne
Line a baking sheet with parchment paper, or grease the baking sheet with butter.
In a large bowl, combine the flour, baking powder and salt. Cut the butter into the flour mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs.
Beat the eggs together with the cream and pour into the flour mixture. Stir until just combined. Fold in the cheddar and the jalapenos, along with a dash of cayenne pepper.
Shape into roughly 1 1/2 inch rounds and bake in a preheated 400 degree oven for roughly 20 - 25 minutes or until golden brown.
Yields approximately 10 scones.
Cheddar Parmesan Scones with Dill
Cheddar Dill Beer Biscuits
Raisin Cranberry Tea Biscuits
Whole Wheat Tea Biscuits
On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal
Audio Accompaniment: Shutov Assembly by Brian Eno