June 2010 | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints

No Croutons Required - The Winner for June and the Theme for July

The challenge for June was to come up with a vegetarian soup or salad featuring zucchini (or courgette as it is also known as). We received lots of wonderful entries this month and I am certain it was hard to choose a favorite, but a winner we have. Congratulations to Vanessa of Sweet Artichoke who submitted this mouthwatering Zucchini and Lentil Cold Soup. This would be ideal for those hot summer days.

I will be hosting the July edition of No Croutons Required. I'm changing things up this time around. Normally, the theme is vegetarian soups and salads but this month I want to challenge you to come up with a bread recipe that goes well with soups and salads. Quick breads, such as scones, biscuits and muffins, or yeast breads; whatever you think might go well with your favorite soup or salad is welcome. I also encourage you to mention and link to a salad or soup that would go well with your bread creation. I will except entries until the 20th of July.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavour of quinoa and a lively tamari, sesame and wasabi dressing in this colourful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

If you don't have powdered wasabi on hand, substitute a lesser amount of cayenne pepper. Tamari sauce, however, is almost a kitchen essential — traditionally brewed from slow-fermented soy beans, it is far superior to anything marketed as just soy sauce, which is typically 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. You can find tamari sauces from such reputable suppliers as San-J or Eden Foods at most health food stores and large supermarkets.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan and hosted this month by Diana of Spain in Iowa.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Salad:

1 cup dried quinoa
1/2 cup dried cannellini (white kidney) beans
1 bunch fresh asparagus
olive oil for brushing
1 red bell pepper, seeded and chopped
2 green onions, sliced

Dressing:

2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sesame oil
juice of 1/2 lemon
1 - 2 teaspoons wasabi powder, or to taste

Garnish:

1 tablespoon sesame seeds

Scrub the quinoa under cold running water. Add to a pan, cover with 2 cups of cold water, and soak overnight at room temperature. Separately, rinse the beans and cover with cold water with a little yogurt whey or lemon juice added. Let stand overnight at room temperature.

The following day, bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Meanwhile, drain and rinse the beans. Add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool.

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush each side of the spears lightly with olive oil. Roast the asparagus for 10 minutes, turning the spears over once. Remove from the oven and set aside to cool for a few minutes. Cut the spears into halves or thirds.

Meanwhile, toast the sesame seeds in a small pan over medium-low heat, tossing frequently, for 5 minutes until golden brown.

Mix the tamari sauce, sesame oils and lemon juice in a small bowl. Whisk the wasabi into the dressing, a 1/2 teaspoon at a time to create the desired spiciness.

Gently combine the quinoa, beans, asparagus, red pepper and green onions in a large mixing bowl. Pour the dressing over the salad and gently toss.

Serve cold or at room temperature, with a scattering of toasted sesame seeds over each serving. Serves 4 to 6.

Other asparagus recipes you may enjoy:
Wasabi Roasted Asparagus
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Rustling leaves, chirping birds and lawnmowers

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

Here is another classic from Raghavan Iyer's indispensable book 660 Curries. This recipe has been adapted from his Contemporary Curries section that includes many inspired vegetarian recipes that are sure to please fans of Indian creations. I'd be willing to sacrifice a lot to actually eat this man's food cooked by his own hands. Thankfully, I was fortunate to come across his book when I used to work at a local branch library. As I have noted before, this treasured cookbook has made a delightful gift on more than a few occasions.

This is a rich meal, but one that you will remember for years afterwords and also one that you will well consider making to wow your dinner guests. I admit I didn't prepare my own fresh tortellini, but it is summer after all, and warm weather in Ontario is too sacred not to enjoy while it lasts.

I am sending this off to Mansi of Fun and Food who is hosting this week's edition of Presto Pasta Nights, a popular food event started by Ruth.

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

2 tablespoons of ghee, or a mixture of butter and oil
1 1/4 pounds of wild mushrooms (I used cremini)
14 grams of dried mushrooms (I used lobster mushrooms)
2 cloves of garlic, minced
4 - 6 dried red chilies, crumbled
2 1/2 cups of sour cream
1/2 cup of mashed goat cheese
1 1/2 teaspoons of sea salt
2/3 teaspoons of garam masala
1/2 cup of finely chopped fresh dill
1 1/2 pounds of fresh cheese filled tortellini

Heat the ghee, or butter and oil in a large saucepan over medium - high heat. when hot, add the mushrooms, garlic and chilies and cook, stirring occasionally, until the mushrooms shrink and brown and begin to lose their liquid, roughly 10 - 15 minutes.

Reduce the heat to medium low, stir in the sour cream and goat cheese, along with the garam masala and salt. Cover and simmer, stirring occasionally, for roughly 15 minutes.

While the sauce is cooking, prepare the pasta. Bring a large saucepan of salted water to a boil over high heat. Add the pasta, reduce the heat to medium - high, and cook until tender. Drain and transfer to a serving dish.

Stir the dill into the sauce and cover the pasta with the mushroom sauce.

Yields roughly 6 servings.

More pasta recipes from Lisa's Vegetarian Kitchen that you will be sure to enjoy:
Mushroom Marinara Sauce with Quinoa Pasta
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
Macaroni and Paneer Cheese with Spinach
Penne with Fennel, Tomato Sauce and Blue Cheese

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: street noise, chirping birds, rustling leaves and a dripping tap

Gooey Peanut Butter Brownies with Carob Chips

Inspired by dear sweet Susan, who is hosting Sugar High Fridays, I went into the kitchen and whipped up this gooey blondie mixture with carob chips. The theme this time is bar cookies. I am not especially smitten with sugar or sweets at this point in time, but many of my gentleman friends appreciate my efforts and how could I fail to disappoint? Of course, I had a few nibbles. Nice moist brownies are always a treat, especially with a cup of tea, or a glass of red wine.

These brownies are very easy to prepare, and honestly, the clean up time is more exacting.

Gooey Peanut Butter Brownies with Carob Chips

6 tablespoons of melted unsalted butter
3/4 cup of lightly packed brown sugar
1/4 cup of honey (I used a delightful mix of honey and peanut butter from HoneyCo, based in New Zealand)
1/2 cup of crunchy peanut butter
1 large egg
1 1/2 teaspoons of vanilla
1 cup of unbleached white flour or spelt flour
1/8 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of crunchy peanut butter
1/2 cup of carob chips
2 tablespoons of almond butter

Grease an 8 inch square pan with butter. Line with parchment paper, leaving roughly 2 inches of overlap. Grease the paper in the bottom of the pan with a bit more butter.

In a large bowl, combine the melted butter, brown sugar, honey and peanut butter until smooth and creamy. Beat in the egg and vanilla. Gently beat in the flour, baking soda and baking powder. Stir in the carob chips and remaining peanut butter and almond butter.

Spread evenly into the prepared pan and bake at 350 degrees for 20 - 30 minutes. Transfer to a wire rack to cool for 15 minutes or so, and then cut and serve.

More brownie recipes from Lisa's Vegetarian Kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Quick and Easy Fudgy Brownies
Cocoa Brownies with Peanut Butter Chocolate Icing
Peanut Butter Brownies

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: Multila by Vladislav Delay

Mixed Berry Cornmeal Muffins

Muffins are a treat anytime of year, and these berry delights were a perfect excuse to take advantage of the exceptionally plentiful harvest this year. I highly recommend using fresh berries rather than frozen ones. The addition of cornmeal adds a wonderful crunch to the moist berries and some fine dark chocolate doesn't hurt either.

Just one bite and you will be hooked!

The warm weather has been too alluring to resist, so posting might be a bit lighter around here for a bit. The landlady's sister has also moved in downstairs with her two sweet little doggies - a very good excuse to go out for walks indeed. And yard work and sunshine beckons besides.

Mixed Berry Cornmeal Muffins

1 1/2 cups of spelt flour or unbleached white flour
3/4 cup of cornmeal
1/3 cup of sugar
4 teaspoons of baking powder
1/4 teaspoon of sea salt
1 teaspoon of orange zest
1 1/4 cups of mixed berries (blueberries, raspberries, blackberries)
1/3 cup of crumbled dark chocolate
1 large egg, lightly beaten
1 cup of milk
1/4 cup of sesame oil
1 1/2 teaspoons of vanilla

Butter 12 muffin cups.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and orange zest. Mix in the berries and the chocolate chunks. Make a well in the center of the bowl.

In a small bowl, whisk together the egg, milk, oil and vanilla. Fold into the dry ingredients and stir until just combined.

Divide the dough evenly into the prepared muffin tins. Bake in a preheated 400 degree oven for 15 - 20 minutes, or until a cake tester inserted into the middle of a muffin comes out clean. Leave the muffins in the tin for a few minutes and then transfer to a wire rack to cool a bit before serving.

Other muffin recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cherry Blueberry Muffins
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: There Is No-One What... by the Palace Brothers

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

This must be one of the tastiest salads I have ever prepared. I was inspired to make it in response to this month's No Croutons Required Challenge. The theme this month is zucchini. I adapted the recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. These gentlemen say this is one of the most popular recipes on their menu, and after making this salad, I can see why. The key to a nice crunchy salad is to dice the veggies to match the size of the chickpeas.

I think the addition of corn and black beans would go well with this salad.

I am also excited to note that one of my recipes is included in a soon to be published book. 50 bloggers have been represented in this cookbook focusing on brain-healthy recipes and a giveaway contest is scheduled soon. Sign up for your weekly recipe in the meantime.

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

1 cup of French lentils (Puy lentils), well rinsed
1 cup of dried chickpeas, well rinsed
1 small red onion, finely chopped
1 red pepper, finely chopped
1 large jalapeno pepper, finely chopped
1 zucchini, finely chopped
6 - 8 marinated sun-dried tomatoes
one recipe sun-dried tomato dressing
1/2 cup of fresh basil leaves, cut into strips

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a medium large pot, cover with water and bring to a boil. Reduce the heat to low, and cover and simmer until the chickpeas are tender - roughly 1 - 1 1/2 hours. Drain and transfer to a large bowl.

In another medium large saucepan, bring the lentils to a boil in 4 cups of water. Reduce the heat to low, and simmer until the lentils are tender - roughly 20 - 25 minutes. Drain and add them to the bowl of chickpeas.

Add the onion, red pepper, jalapeno pepper, zucchini and sun-dried tomatoes, along with the dressing to the beans. Toss until everything is evenly coated with the dressing. Now add the fresh basil leaves and a pinch of salt and toss again gently.

Serve chilled or at room temperature.

Yields 4 - 6 servings.

Other salads from Lisa's Vegetarian Kitchen to be enjoyed:
Vegetarian Caesar Salad
Chickpea Salad with Goat Cheese, Olives and Arugula
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Puy lentil, Feta and Roasted Red Pepper Salad

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: River Made No Sound by Pan American

Sun-Dried Tomato Dressing

As promised, here is a recipe I prepared with the most delicious Marinated Sun-dried Tomatoes I have ever tasted. I adapted it from a vinaigrette recipe that I found in Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I ever get a chance to visit New York, I will for sure seek out their cafe. In the meantime, I can enjoy their informative and colourful book filled with lots of ideas for tarts, soups, sandwiches, salads, condiments, quickbreads and cookies. So many helpful hints and amusing musings are included in this volume! Yet another treasured cookbook to add to the growing stack.

My version of their vinaigrette uses a lot more sun-dried tomatoes than the original recipe called for and actually resembled a sauce, rather than a vinaigrette, but turned out to be a wonderful accompaniment to a bean and vegetable salad that I will be sharing soon. My take on the recipe would also be a delightful pasta sauce combined with some fresh herbs and nuts.

Sun-Dried Tomato Dressing

1/2 cup of marinated sun-dried tomatoes
1 clove of garlic, minced
1/3 cup of balsamic vinegar
1/2 teaspoon of sea salt
freshly cracked black pepper to taste
1/2 cup of freshly grated Parmesan cheese
1/3 cup of olive oil

In a food processor, combine the sun-dried tomatoes, garlic, balsamic vinegar, salt, black pepper and Parmesan cheese. Puree until well combined. Drizzle in the olive oil while the machine continues to blend.

Other sauces and dressings from Lisa's Vegetarian Kitchen you may enjoy:
Mushroom Marinara Sauce
Spicy Sun-Dried Tomato Paste
Gingered Tomato Sauce
Ranch Dressing

Audio Accompaniment: Birds and Rain

On the top of the Reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Kamut is an ancient variety of wheat believed to have originated in ancient Egypt and — as the story goes — only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins, vitamin E and unsaturated fatty acids, and is more generally more easily digested and tolerated by people with gluten sensitivities.

Aside from these benefits, the whole kernel or berry of kamut has a warm buttery and nutty taste that is equally appealing by itself or paired with stronger flavours, both sweet or spicy. The whole kernel or berry is also much larger than that of wheat, and has a nice chewy texture that contrasts beautifully with both delicate and crunchy foods.

This contrast is played for full and delicious effect in this Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick. Whole grains, legumes and fresh vegetables makes this salad not only a colourful addition to your table, but a complete and refreshing meal by itself on a warm summer day. Look for whole kamut berries at natural food stores and in many supermarkets.

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Salad:

1/2 cup dried black beans
1/2 cup whole kamut berries
3 ears fresh corn
3 jalapeño peppers, seeded and cut into 1-inch matchsticks
2 shallots, chopped
2 green onions, white and green parts, sliced
1 celery stalk, diced
large handful fresh cilantro, chopped
3 large tomatoes, chopped
1 avocado, peeled and diced

Dressing:

1 teaspoon ground cumin
juice of 3 limes
1/2 tablespoon balsamic vinegar
1/2 teaspoon chili powder
1 teaspoon sea salt

Separately rinse the kamut berries and black beans under cold running water. Place in separate bowls and cover with several inches of cold water. Add a little yogurt whey or lemon juice to each bowl, and let soak overnight at room temperature.

Drain and rinse the black beans, then place in a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool.

Meanwhile, drain and rinse the kamut berries and place in a small or medium saucepan. Cover with 1 cup of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until tender. Drain any excess liquid and set aside to cool.

While the beans and kamut are cooking, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks, pare the kernels from the ears and set aside.

Heat a small skillet over medium heat. Toss in the ground cumin and toast, stirring frequently, for 5 minutes or until the cumin is fragrant and has darkened a few shades. Remove from heat and set aside.

In a large mixing bowl, combine the beans, kamut, corn, jalapeños, shallots, green onions, celery and cilantro. Season the tomatoes with a little salt and drain for 5 minutes in a colander. Gently fold the tomatoes and avocado into the salad.

In a small mixing bowl, whisk together the toasted ground cumin, lime juice, balsamic vinegar, chili powder and salt. Drizzle the dressing over the salad and toss gently.

Serve at room temperature or cold. Serves 6 to 8.

Other summer salads you may enjoy:
Mexican-style Potato Salad With Avocado and Jalapeño
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cauliflower & Olive Salad
Chickpea, Olive and Feta Cheese Salad
Creamy Coleslaw

On the top of the reading stack: Penguin Classics Village Of Stepanchikovo by Fyodor Dostoyevsky

Audio Accompaniment: Chirping birds and traffic

Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

I can never heap enough praise on Raghavan Iyer, the author of 660 Curries. A truly indispensable addition to any spice filled kitchen, this inspired cookbook is consulted weekly, and I certainly will be revisiting many of the creations I have tried already. It has proved to be a well received gift on more than a few occasions.

As I have noted before, this informative and creative book is not strictly vegetarian, but Mr. Iyer includes hundreds of vegetarian friendly recipes, most of which do not take much trouble to prepare. There is no shortage of ideas for spice blends, pastes, appetizers, paneer, legumes, vegetables and rice. His helpful cooking hints and focus on ingredients is highly instructive. Recently my focus has been on his Contemporary Curries section. If you are looking for dishes to impress your dinner guests, you need look no further. My regular readers will know I can never resist the allure of paneer cheese and this recipe for Saffron Marinated Paneer with Basil, Cashews and Pomegranate seeds was simply heavenly. Mr. Iyer describes the dish as "sexy", and humorously notes that even if you don't smoke, "you may well wish for a cigarette" afterwards.

Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Adapted from "660 Curries"

2/3 cup of heavy cream or yogurt or kefir
1 scant teaspoon of saffron threads
1 teaspoon of sea salt
3 - 4 green chilies, seeded and finely chopped
dash of turmeric
400 grams of paneer cheese, cut into squares, roughly 1 inch thick and 3 inches long and 1/2 inches wide
3 - 4 scallions, finely chopped (include some of the green tops)
1/3 cup of fresh basil leaves, finely chopped
1/3 cup of fresh cilantro, finely chopped
1/2 cup of fresh pomegranate seeds
1/3 cup of dry roasted cashews, coarsely crushed

In a medium saucepan, bring the cream or kefir to a boil over medium heat. Sprinkle in the saffron, add the salt and chillies, stir and remove from the heat. Add the paneer, gently stir to make sure the paneer is covered with the cream and refrigerate, covered, for about 1 hour.

Remove the paneer strips from the marinade and transfer to a greased broiling pan. Broil on the top rack of the oven, turning the paneer every few minutes. Bake until they are golden brown on both sides, about 10 - 12 minutes. Transfer to a serving plate.

Bring the marinade to a boil over medium heat. Simmer, uncovered, until the mixture thickens. Stir in the scallions, basil and cilantro. Pour the sauce over the broiled paneer and sprinkle with the pomegranate seeds and roasted cashews.

Serves 4 - 6

Other delightful paneer dishes from Lisa's Kitchen:
Mung Bean Paneer
Massaman Curry
Macaroni and Paneer Cheese
Mattar Paneer

On the top of the reading stack: Elias, Or, the Struggle with the Nightingales by Maurice Gilliams

Audio Accompaniment: Translucence/Drift Music by Harold Budd and John Foxx

Marinated Sun-Dried Tomatoes

I'm quite certain I will always have a batch of these freshly marinated sun-dried tomatoes on hand for numerous recipes from now on. I originally found this recipe in Once Upon a Tart by Frank Mentesana and Jerome Audereau, a fairly recent addition to my cookbook collection that has quickly become a favorite. I tweaked the recipe a bit in preparation for a bean and zucchini salad that I'm looking forward to trying and will be my submission to this month's No Croutons Required. The rest of the puzzle pieces will be coming soon. In the meantime, just indulge as is, over pasta, or with crusty bread. Use your culinary imagination. The jarred variety pales in comparison. Trust me. A bonus is this recipe is so easy to prepare. It took only 15 minutes to whip together with staple ingredients and this includes the cleanup time.

The marinated tomatoes will keep in the fridge for a few weeks in a sealed jar or container. Just stir them every few days to distribute the marinade over the tomatoes.

Marinated Sun-Dried Tomatoes

2 cups of lightly salted water
1/2 pound of dried sun-dried tomatoes(roughly 60)
1/3 cup of balsamic vinegar
1/4 teaspoon of red pepper flakes
1/4 teaspoon of sea salt
freshly black pepper to taste
3/4 cups of olive oil
1 small clove of garlic, peeled and crushed

Bring the water to a boil in a medium large saucepan. Add the sun-dried tomatoes and boil them for about 1 minute to soften them up. Drain and let them cool while you make the marinade.

In a medium bowl, whisk together the vinegar, red pepper flakes, salt, pepper and garlic. Continue to whisk and pour in the olive oil. Add the tomatoes to the bowl, and stir well to coat.

On the top of the reading stack: Selected Prose of Heinrich von Kleist

Audio Accompaniment: Kompakt

Fresh Kamut Flour and Tibetan Campa

One of my favorite food events is Tried and Tasted, started by lovely Zlamushka. Due to time constraints, she has passed the reigns onto Lakshmi of Kitchen Chronicles.

Every month a blog is featured and cooks are encouraged to cook something from the archives and post about it. The founder of the event is the featured blog for this month. There are so many of Zu's recipes that I wished to try, but I finally settled on this Tibetan recipe, as Tibetan cuisine is something I have never experimented with, and I was completely smitten by the idea of using freshly ground flour. Instead of whole wheat berries, I used kamut berries and soaked them overnight, but otherwise I essentially followed the recipe that you can find here. Certainly a unique treat that can be served with a variety of vegetable dishes. I included these delightful little balls with an Indian chili. I am thinking these would be lovely baked in the oven for a short while and they were even better after a chill in the fridge. The flour can be sprinkled on a variety of dishes for some extra crunch as Zlamushka suggests.

Fresh Kamut Flour and Tibetan Campa

To make the fresh flour:

1 cup of whole wheat berries or kamut berries, soaked overnight and then air dried

For the Tibetan campa:

black tea
sea salt
ghee or oil

Begin by making the flour. Dry roast the kamut in a heavy pan over medium heat for roughly 5 minutes, until it darkens a few shades, stirring occasionally. Be sure not to overcook.

Let cool for a bit and then grind to your desired consistency in a coffee grinder.

Combine the flour with a splash of black tea and oil and sea salt. You will want a firm dough, so gradually add the tea and oil. Roll into balls and serve with your favorite vegetable dish or bean dish. I served mine with a spicy chili.

On the top of the reading stack: Short stories by Dostoyevsky

Audio Accompaniment: The ceiling fan in my office

Fiery Deviled Eggs

One of the tastiest meals my mom used to make was her famous potato salad that was always accompanied by deviled eggs. I like to spice things up, so I recently made a not so traditional, mayonnaise free, fiery version to go along with a Mexican Potato Salad for a satisfying summer meal. With the addition of habenaro powder, these eggs are quite spicy, but the egg whites help to balance the heat, and the heat is further tempered if you serve them with potatoes.

If you don't have a piping bag, then a good alternative is to simply cut off a corner of a small ziploc bag. Load the bag with your mixture and squeeze into the egg whites. Thanks to my Dad for this tip. As I have noted in a previous post, you miss out on the fancy nibs that come with traditional piping bags, but you also avoid all the clean up and fuss.

Fiery Deviled Eggs

6 large eggs
1 teaspoon of Dijon mustard
1/4 teaspoon of habanero powder or crushed chilies
dash of cayenne
1/3 cup of goat cheese
1/3 - 1/2 cup of sour cream
sea salt and freshly cracked black pepper to taste
parsley for garnishing

Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered, for 15 minutes. Transfer the eggs to a bowl of ice water.

Meanwhile, combine the mustard, habanero powder and cayenne in a medium bowl.

Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks and the goat cheese through a sieve into the bowl with the mustard. Stir in the sour cream for a creamy mixture. Season with salt and pepper.

Spoon or pipe the mixture into the hollow egg whites. Garnish with parsley and serve.