A Christmas Giveaway

I am excited to offer my Canadian readers a chance to win a KitchenAid food processor. A well-stocked kitchen of appliances surely should include KitchenAid equipment. I love my KitchenAid stand mixer - it is gorgeous and handy and reliable. My inferior brand of food processor works well, but it is a pain to put together and clean. This KitchenAid food processor is a must have. All you need to do is leave a comment citing your favorite creation using a food processor by the 8th of December for a chance to win. I will choose a random winner and the food processor will be shipped out to you. If you don't have a blog, please do include your email when you comment. Only Canadian addresses are eligible.

Valued at $399.99, this wonderful machine features an external adjustable stainless steel slicing disc, dual shredding disc, a large 13-cup leak-proof work bowl, along with a chef's bowl and mini bowl, an ultra-wide mouth feed tube that adjusts to three different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers, 17 precise food processing options for speed-controlled slice, shred, chop and puree functions, plus three maximized slice, shred and puree/chop blades, and bonus dough, egg whip and julienne blades and 4-speed functions.

Convenient, sleek, and perfectly suited for all of your cooking preparations. This is my own Christmas wish, though I don't qualify for the giveaway that one of my lucky readers does.

I always enjoy making hummus and a trusty food processor works much better than a blender. You might wish to try this tasty dip:

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

1 cup of dried chickpeas
5 - 6 sun-dried tomatoes
1/2 cup of pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves of garlic, peeled and finely chopped
1 1/2 teaspoons of sea salt
juice from 2 fresh limes
2 - 3 tablespoons of tahini
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
2 tablespoons of parsley or cilantro, chopped, for garnishing

Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.

In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.

Garnish with the remaining parsley or cilantro.

Serves 4-6.

You might also want to try this Holiday Slaw recipe from KitchenAid:

½ large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 green pepper, cored
1 cup (250 mL) dried cranberries
½ cup (125 mL) white wine vinegar
cup (75 mL) each oil and maple syrup
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
¾ tsp (4 mL) salt

Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on high speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.

Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (3 L).

Ottolenghi's Chickpea Sauté with Greek Yogurt

Good cookbooks provide instruction and inspiration, but some of my favourites have an additional benefit — beautifully crafted photographs that illustrate the wonders and creativity of food. One of the finest collections of mouth-watering food photographs in my library is contained in Plenty by Yotam Ottolenghi, a London chef and restauranteur with very inventive styles of cooking and presentation. I especially respect a master chef who pays more than just lip service to vegetarian cooking — the subtitle of the book is "Vibrant Vegetable Recipes", which includes legumes, grains, eggs and dairy. I can highly recommend this cookbook for more than just the pictures.

The following is a minor adaptation of one of Ottolenghi's more colourful and nourishing recipes. I've kicked up the heat a little with some dried red chili flakes, but the real attractions of this dish are the fragrance and sounds of caraway seeds and carrots sizzling in hot oil, the warm anise-like flavour of the seeds permeating the vegetables, and the zesty tang of lemon juice and a large dollop of Greek yogurt on top. By the way, I urge you to buy a whole-fat Greek yogurt (if you are not making your own) and avoid the no-fat varieties — without the milk fat, a Greek yogurt is just flat.

Chickpea Sauté with Greek Yogurt

Chickpeas:

1/2 cup dried chickpeas
1 lb Swiss chard
2 tablespoons olive oil
4 medium carrots, diced
1 teaspoon caraway seeds
1 teaspoon dried red chili flakes
1 clove garlic, minced or crushed
juice of 1 lemon
small handful fresh mint leaves, chopped
small handful fresh cilantro or parsley, chopped
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Yogurt:

1/2 cup Greek yogurt
2 tablespoons olive oil
1/4 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the chickpeas under cold running water and soak 8 hours or overnight under several inches of cold water. Drain and rinse the soaked chickpeas, then place in a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside.

Prepare the Swiss chard by separating the stems from the leaves. Chop the stems into bite-size pieces and chop the leaves coarsely. Fill a large saucepan with plenty of water, bring to a boil, and blanch the stems for 2 minutes. Add the leaves and cook for 2 more minutes, then remove from heat and drain. Rinse the chard under cold running water and squeeze dry. Set aside.

Heat a large saucepan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the carrots and caraway seeds, and sauté for 5 minutes, stirring occasionally to keep the seeds from sticking. Stir in the dried red chili flakes, and continue to sauté for another 30 seconds. Now stir in the chickpeas and chard, and cook for 5 more minutes to warm the ingredients, stirring occasionally.

Stir in the garlic, lemon juice, mint and cilantro or parsley, and remove from heat. Season with salt and black pepper to taste.

Mix the Greek yogurt, olive oil, and salt and black pepper to taste in a small bowl. Serve the chickpeas hot or warm on plates with a generous dollop of the yogurt mixture on top. Sprinkle with more black pepper if desired. Serves 4.

More ideas from my kitchen that you may enjoy:
Tuscan-Style Pinto Bean Soup with Kale
Vegetarian Mushroom Bourguignon
Sautéed Spinach and Cannellini Beans with Balsamic Vinegar
Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Audio Accompaniment: Radiohead

Paneer Cheese Cubes with Sun-Dried Tomatoes

Because one can never have too many paneer dishes on hand ... here is another from my vegetarian kitchen. Ovo-Lacto-Vegetarians are in for a most satisfying meal, especially if this dish is served along with a steaming bed of rice and some Indian flat breads. Paneer cubes are cooked in fragrant spices and then gently simmered in a sun-dried tomato sauce. Sun-dried tomatoes are not part of traditional Indian cooking, but I also enjoy fusion-style interpretations. I might add that sun-dried tomatoes feature in many of my dishes that go well with tomatoes.

Paneer Cheese Cubes with Sun-Dried Tomatoes

Adapted from 1000 Indian Recipes by Neelam Batra

12 ounces of paneer, cut into cubes
6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
1 medium tomato, diced
3 tablespoons of ghee, butter or olive oil
1 teaspoon of black mustard seeds
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of black pepper seeds, crushed
1 medium onion, finely sliced
2 - 3 fresh chili powders, or jalapenos, finely chopped
1 1/2 tablespoons of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
small handful of dried fenugreek leaves
sea salt to taste
a few tablespoons fresh chives, finely chopped
1/2 cup of frozen peas

Cut the paneer into 1/2 - 1 inch sized cubes. Heat the oil in a large wok or large frying pan over medium heat until hot. Toss in the black mustard seeds and stir until they begin to splutter and pop. Immediately add the cumin seeds and peppercorns and stir and fry for another minute. Next add the onion and stir and fry until they begin to soften and turn golden.

Now add the paneer cubes, along with the green chilies, ground coriander, ground cumin, cayenne, fenugreek and salt and cook, stirring and turning the paneer cubes every few minutes until golden - roughly 5 - 10 minutes. Add the sun-dried tomatoes and diced tomato and cook for another 5 - 10 minutes. Sprinkle with chopped chives and serve hot.

Yields 4 - 6 servings

More paneer dishes from Lisa's Indian Vegetarian Kitchen you may enjoy:
Wild Mushroom and Paneer Pilaf with Urad Dal
Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Mung Beans and Paneer Cheese

On the top of the reading stack: Dakshin by Chandra Padmanabhan

Audio Accompaniment: 50 Words For Snow by Kate Bush

Apfelpfannkuchen (Baked German Apple Pancake)

Also known as a "Dutch Baby" in much of the United States, this sweet eggy apple treat speaks directly to my weakness for baked pancakes. Rising like a soufflé and turning a beautiful golden brown colour in the oven, the pancake gently falls when removed and quickly fills the kitchen with the tempting aroma of brown sugar, cinnamon and nutmeg. Perfect for warming the flesh and spirit on a cool autumn morning, or even for serving as dessert, the "apfelpfannkuchen" is worth the little time and effort it requires. Weekends deserve a treat such as this.

I'm sending this off to Simply Food who is celebrating apple desserts this month. Raven of Cook Eat Delicious is the founder of this monthly food event and giveaway.

Apfelpfannkuchen (Baked German Apple Pancake)

1/2 cup unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
pinch of sea salt
4 large eggs
1 cup whole milk
2 tablespoons melted butter
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large apple, cored and cut into thin slices
1/4 cup brown sugar

In a large bowl, mix the flour, sugar, baking powder and salt. Mix in the eggs until combined. Stir in the milk, followed by the melted butter, vanilla and nutmeg. Let the batter rest for 30 minutes to an hour.

Preheat an oven to 425°. On the stove, melt the butter in a large 10-inch cast-iron or oven-safe skillet over low heat, and use a brush to coat the sides of the pan.

Meanwhile, combine 1/4 cup of brown sugar with the cinnamon and nutmeg. Sprinkle the mixture over the bottom of the skillet and then line the pan with slices of apple. Sprinkle the remaining 1/4 cup of brown sugar over the apples. Turn up the heat to medium-high and let the pan sit for a few minutes until the brown sugar starts to bubble.

Remove the pan from heat, and gently pour the batter over the apples. Place the pan in the preheated oven and bake for 15 minutes, then reduce the heat to 375° and bake for 10 more minutes or until the pancake is a deep golden brown and a toothpick inserted in the pancake comes out clean.

Remove from heat and slide a rubber spatula around the edges to loosen the pancake from the sides. Serve hot or warm. Leftover pancake can be wrapped in aluminum foil and refrigerated for up to 2 days, then reheated at 300° for 15-20 minutes.

Other baked breakfast delights from Lisa's Vegetarian Kitchen:
Baked Blueberry & Peach Pancakes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce
Baked Strawberry Pancakes
Baked Strawberry Ricotta French Toast

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller vs. Massive attack

Tangy Red Lentil Dal with Goda Masala

For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala would work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavour and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.

I served this with Carrot and Turnip Kinpira as well as a good helping of plain "cavena nuda". Literally meaning "naked oat", cavena nuda is a high-fibre, high-protein and gluten-free Canadian oat whose bran remains on the kernel after hulling, and that stores for years without spoiling or growing rancid. Cavena nuda cooks like rice into soft and chewy grains with a nutty flavour. Look for it at your local health food store, or order online, for a delicious and healthy grain accompaniment to your meals.

I'm sending this off to this month's edition of No Croutons Required. The theme this month is to choose a random vegetarian soup recipe. Dom is pitching in this month for the roundup.

Tangy Amti

2/3 cup of split red gram (red lentils)
1/2 teaspoon of turmeric powder
2 tablespoons of tamarind pulp
1 tablespoon of Jaggery, grated, or brown sugar
2 teaspoons of goda masala
1/2 teaspoon of red chili powder
3 - 4 hot chilies, seeded and finely chopped
dash of cayenne
sea salt to taste
1/4 cup of unsweetened coconut, for garnish
handful of fresh coriander or parsley, chopped, for garnish

For the tempering:

2 teaspoons of ghee or oil
1 teaspoon of black mustard seeds
1 inch piece of ginger, peeled and finely chopped
1/4 - 1/2 teaspoon of fenugreek seeds
1/2 teaspoon of asafoetida powder
a handful of dried curry leaves

Wash the lentils well and soak in a pot for 1/2 - 1 hour in 1 1/2 cups of water. Add the turmeric, bring to a boil and cover and gently simmer until the lentils are tender and start to break apart - roughly 20 - 30 minutes. Stir occasionally and set aside when done.

In a heavy bottomed pot, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds until they turn grey and begin to splutter and pop. Reduce the heat slightly, add the fenugreek seeds, stir until they brown a few shades and then stir and fry the ginger for a minute of so. Stir in the asafoetida and curry leaves and then toss in the tamarind, hot chilies, sugar, goda masala, chili powder, cayenne, lentils and salt along with 2/3 - 1 cup of water. Cover and simmer for 5 - 10 minutes, stirring often, until your reach your desired consistency. Garnish with coconut and fresh parsley or coriander.

Serves 4.

More lentil dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Madras Red Lentil Soup
Greek Lentil Soup - Fakes
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Urad Dal and Chana Dal with Fresh Fenugreek and Tomatoes

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Trentemoller

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Recently I was treated to a lovely package of California Walnuts that included a handy little cutting board, a nut cracker, a cute oven mitt and a useful jar. The presentation was most impressive. I was invited to enter a holiday contest using the walnuts and decided upon this appetizer that can be most pleasingly served with chopped vegetables such as carrots, celery, green and red pepper or any other veggie you fancy. This tapenade - or pate if you prefer - also goes well with crackers and seedy flatbreads. We all know we enjoy snacking more at holiday time and this recipe is guilt-free as it is packed full of nutrients and not in the least bit decadent, though you might think so because you won't be able to stop nibbling on it. Tangy, with a bit of kick, the flavours compliment each other for one fine dip or spread. This recipe makes a fair amount so if you are looking for something to bring to a holiday gathering (vegans can enjoy it too) do consider offering up this tapenade.

High in omega-3 acid (especially essential for vegetarians) and antioxidants, the fat in walnuts is polyunsaturated and contains no cholesterol nor trans fat. Walnuts are also a good source of magnesium, folic acid, omega-6, thiamine, niacin, B6, iron, zinc and fibre. A daily dose of walnuts is just plain good for you and the possibilities are endless. Excellent just on their own, or make up an appetizer, incorporate them into a main dish (I'm thinking nut loaf - yum), consider dressing up your grain dishes or presenting an awe-inspiring dessert.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

2/3 cup of dry red lentils, rinsed
juice of a lemon (or lime)
1 - 1 1/2 teaspoons of sea salt
2 fresh chilies
a few crushed dried red chilies
1 teaspoon smoked paprika
dash of cayenne
6 - 8 sun-dried tomatoes
1/2 cup of pitted Kalamata olives
1 cup California walnut pieces
1/2 teaspoon whole cumin seed
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary and a bit more for garnishing

Begin by cooking the lentils. In a medium pot, bring the lentils to a boil in two cups of water. Cover and simmer until the lentils are soft and tender. Drain off any excess liquid.

While the lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, Drain, reserving some of the soaking liquid in case the mixture is too dry.

Combine the cooked lentils, lemon or lime juice, salt, chilies, paprika, cayenne, sun-dried tomatoes and olives in a food processor and pulse.

Heat a frying pan over medium heat and dry roast the walnuts and cumin seeds until lightly toasted. Make sure to stir frequently. Add the walnuts and cumin to the food processor. 

Now add the olive oil over medium heat and when hot add the onion and stir, stirring and fry until the onion begins to soften.  Stir in the rosemary and stir and fry for another minute or two.  Add the cooked onion mixture to the food processor. If it is too dry, add a bit of the reserved sun-dried tomato soaking liquid.

Process the mixture until smooth and garnish with a few sprigs of rosemary. Can be served warm or cold or at room temperature.

Makes about 3 cups.

More holiday appetizers you may enjoy from Lisa's Vegetarian Kitchen:
Olive Tapenade
Marinated Sun-Dried Tomato Hummus with Olives
Sun-Dried Tomato and Olive Hummus with Goat Cheese

Greek-Style Rice and Split Pea Pilaf with Artichokes

Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

Greek-Style Rice and Split Pea Pilaf with Artichokes

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced or crushed
1/2 green bell pepper, seeded and chopped
1 jalapeño, seeded and chopped (optional)
1 sprig fresh thyme (optional)
3 cups cold cooked rice
juice of 2 lemons
2 cups cooked green split peas
14 oz. can artichoke hearts packed in water or brine, drained and quartered
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
1 cup grape tomatoes, halved
1/2 teaspoon sea salt, or to taste
fresh ground black pepper to taste
1 cup kalamata olives, pitted and halved
1 cup feta cheese, crumbled

Heat a large skillet or wok over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the onions and garlic, and sauté for 1 minute. Add the green pepper and jalapeño and sprig of thyme if using, and continue to sauté for another minute. Pour in the rice and lemon juice. Stir to break up clumps of rice.

Reduce the heat to medium-low, and stir in the green split peas, artichoke hearts and oregano. Continue cooking, stirring occasionally, for 10 minutes or until the pilaf is heated through. Stir in the grape tomatoes, salt and pepper, and let rest on the heat for 2-3 minutes more.

Remove from heat and discard the thyme sprig. To serve, stir in the olives and ladle the pilaf onto a serving plate or individual plates, and garnish with feta cheese. Serve warm.

Serves 6.

Other ideas from Lisa's Vegetarian Kitchen you may enjoy:
Greek Macaroni and Cheese
Greek Tomato Rice
Quinoa Dolmadakia (Stuffed Grape Leaves)

On the top of the reading stack: the manual that goes with my camera

Audio Accompaniment: Mitchell Akiyama

Saag Paneer (Palak Paneer)

A reader recently emailed me looking for a good version of saag paneer, the classic spiced spinach and paneer dish from North India. As popular as this dish is, I couldn't believe that I didn't have a recipe for it on my blog. Inspired by the absence, I consulted my treasured copy of Lord Krishna's Cuisine by Yamuna Devi where we find that although this dish is usually made with spinach, sometimes it is made with various mixed greens such as combinations of spinach and mustard leaves, collard greens, fenugreek leaves or beet greens. The possibilities are endless.

My dinner companions were certainly delighted with the adaptation I came up with from the book. I served it with some basmati rice, but any Indian flatbread and soup would also go just perfectly alongside this dish.

Also a reminder that you have until the end of this month to submit your favorite Indian dish for a chance to win a copy of Raghavan Iyer's 660 Curries.

Saag Paneer (Chopped Spinach with Paneer Cheese)
Adapted from Lord Krishna's Cuisine

3 - 4 hot green or red chillies, chopped
1 inch piece of ginger, peeled and chopped
4 tablespoons of yogurt or water
1 tablespoon of ground coriander
1 teaspoon of turmeric
1 teaspoon of ground cumin
1/2 teaspoon of paprika
1/4 teaspoon of cayenne
6 tablespoons of ghee or oil
400 grams of paneer cheese, cut into cubes
2 pounds of fresh spinach, rinsed, trimmed and chopped
2/3 teaspoon of garam masala
1 teaspoon of sea salt
3 generous tablespoons of cream cheese (or cream)

In a blender or food processor, blend together the chilies, ginger, yogurt (or whey, or water), coriander, turmeric, cumin, paprika and cayenne until you have a smooth puree. Set aside.

Heat the ghee or oil in a non-stick pan over medium heat. When hot, add the paneer cubes and gently fry, turning often, until the cubes are nicely browned on all sides. Remove with a slotted spoon and set aside.

In the same pan add the spice mixture, stir and add the spinach. Cover and simmer over medium low heat for about 8 minutes. Stir, cover again and cook for another 8 minutes.

Stir in the garam masala, salt, fried paneer and cream cheese (or cream). Cover and cook for another 5 minutes, stir and serve.

Serves 5 - 6

More Paneer Recipes you may enjoy:
Curried Red Kidney Beans with Paneer Cheese
Mung Bean Paneer
Macaroni and Paneer Cheese

On the top of the reading stack: cookbooks

Audio Accompaniment: Bavarian Fruit Bread by Hope Sandoval

Sour Cream Apple Muffins

I made these muffins for my dear father-in-law and husband and received rave reviews. A little more complicated than your usual quick bread, but well worth the effort. Perfect for breakfast, lunch or dessert and not too sweet either. This savory girl does not enjoy an overload of sugar, but I do like a decent sized muffin. Moist, sublime and comforting as we await Winter here in Canada. Brrr. Turn on the oven and keep warm. Much better to occupy your kitchen than your local park.

Tart Apple Muffins with Sour Cream
Adapted from The Best Quick Breads by Beth Hensperger

Streusel Topping:

1/2 cup of lightly packed brown sugar
1/3 cup of of unbleached white flour
4 tablespoons (1/2 stick) of cold unsalted butter

2 cups of unbleached white flour
3/4 cup of granulated sugar (I used Xylitol)
1 tablespoon of baking powder
3/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cloves
1/4 teaspoon of sea salt
1/2 cup of chopped walnuts
1 tablespoon of dried cranberries
2 large eggs
4 tablespoons of unsalted butter, melted
1 1/2 cups of sour cream (add a bit more if you are using Xylitol sugar)
2 cups of tart and cored chopped green apples

Grease 12 muffin cups with butter.

To prepare the streusel topping, combine the brown sugar, flour and butter in a small bowl. Cut the butter into small pieces using a pastry cutter. Set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, walnuts and dried cranberries. In another medium sized bowl combine the eggs, melted butter, and sour cream and whisk until well combined. Add the apples, sour cream and egg mixture to the dry ingredients. Stir until just combined. Do not over mix.

Spoon the batter evenly into the prepared muffin pan and then sprinkle the streusel over top. Bake in an preheated 375 degree oven for 20 - 25 minutes until the top of the muffins are browned and a cake tester comes out clean.

On the top of the reading stack: Cookbooks

Audio Accompaniment: Hope Sandoval

Spicy Mung Beans with Chilies and Fresh Lime Juice

This dish is creamy, tart, nourishing, warming and just plain delicious. Raghavan Iyer's 660 Curries is certainly a gift for Indian cooks. All of the recipes are easy to adapt to suit your preferences and a joy to prepare. Informative, succulent, opulent, assertive and wholesome, this cookbook is a staple in my kitchen.

I adapted the recipe from his Tart Moth Beans with Lime Juice. I did not have any moth beans, so I used mung beans instead. Moth beans are readily available at your local Indian grocer and though my legume supply is practically bursting out of the cupboard shelf, I am eager to try this new to me legume. Mr. Iyer describes them as "light brown oval beans, firm and stonelike, similar in shape to green mung beans." A raw version was used to feed cattle in Texas, but us peeps prefer to simmer them until they are tender.

I am submitting this to Vanilla Clouds and Lemon Drops. Lyndsey has launched a new event featuring chilies and the theme this month for the Sweet Heat Challenge is soups that include chilies. How could I resist submitting a recipe?

Spicy Mung Beans with Chilies and Fresh Lime Juice

Adapted from 660 Curries

1 cup of whole mung beans, soaked for a few hours, or overnight in enough water to cover
2 tablespoons of ghee, butter, or oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 small onion, finely chopped
1 inch piece of ginger, peeled and finely chopped
1/2 teaspoon of turmeric
1/4 teaspoon of cayenne pepper
1/4 teaspoon of coriander powder
1/2 teaspoon of paprika
dash of asafetida
2 - 3 tablespoons of fresh coriander or parsley, finely chopped
1 1/2 teaspoons of sea salt
a generous handful of dried curry leaves
3 - 4 fresh red cayenne chilies (or green chilies), seeded and finely chopped
juice from one fresh lime

Rinse and soak the mung beans. Drain, transfer to a medium-large heavy bottomed pot along with 3 cups of water. Bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 40 minutes.

While the beans are cooking, heat the butter, ghee or oil in a frying pan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the cumin seeds and stir and fry for a minute. Add the onion and stir and fry until they turn translucent and begin to brown. Stir in the ginger and cook for another minute or so. Reduce the heat slightly, and add the turmeric, cayenne, coriander, paprika and asafetida. Stir and fry for another minute.

Add 3/4 - 1 cup of water to the skillet to deglaze the pan and pour the contents into the pot of beans. Stir in the parsley or coriander, along with the salt, curry leaves and chilies. Simmer for roughly 10 minutes to absorb the flavours. Just before serving, stir in the fresh lime juice.

More mung bean dishes from Lisa's Vegetarian blog:
Mung Beans with Mixed Vegetables
Spicy Mung Beans
Mung Tamarind Dal
Mussoorie Mung Beans and Winter Vegetables

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Underworld

A Celebration of Indian Food and a Giveaway

My dear friend Jacqueline of Tinned Tomatoes will be hosting the next two months of No Croutons Required. I will be the host for January, but for November I am going to invite readers to submit their favorite Indian dish. This one time event, unrelated to NCR, comes with a prize too. I will choose a random winner and will ship a copy of 660 Curries by Raghavan Iyer at my own expense to anywhere in the world. I often rave about this recipe book because the offerings are easy to prepare and adapt to your preferences, diverse and just plain delicious. Though not strictly vegetarian, there are loads of vegetarian dishes that will keep you going. Inspired Indian cooks will not want to be without this extensive collection of recipes for legumes, grains, spice blends, appetizers and vegetables. Informative, charming and entertaining, you won't be lacking for ideas if you consult Mr. Iyer's cookbook.

And now for submission guidelines: Submit your most cherished Indian creation from any region of India. It can be an appetizer or sweet snack, spice blend, chutney or sauce, legume dish, soup, salad, grain dish, vegetable dish, bread, dessert or snack, beverage or an Indian-style fusion dish. Please note that I will only accept one entry from participants and the recipe must be vegetarian. Your post must include a photo that I will include in the roundup. A link to this post is also required. I look forward to your creations.

The deadline for entries is November 30th. Please send your recipe to herdcreature(at)hotmail(dot)com.

Congratulations to the winner of No Croutons Required October's squash challenge. So many creative and nourishing dishes and the choice was as usual difficult, but we have a winner. Congratulations to Janet of The Taste Space who submitted this gorgeous Butternut Squash, Coconut, and Lentil Stew. Good job Janet and Rob and I was most excited to read that Janet is acquiring more legumes as she wants to cook more from 660 Curries.

The theme for November's No Croutons Required will be hosted by Jacqueline and Dom of Belleau Kitchen. They are teaming up this month and the challenge is to select a random soup recipe from one of your cookbooks. Please only submit vegetarian friendly recipes. You can submit your recipe to Jacqueline or Dom or both.