Mini Pizzas Served on Toasted English Muffins

This might not seem like much of a recipe but these little mini pizzas are easy to prepare and make for a most satisfying brunch or evening snack. When the craving hits, you just don't want to be bothered ordering pizza and instead just want an essentially homemade cheesy bite. If you want a truly homemade version, you might consider making your own English muffins from scratch ahead of time and have them on hand when you need a fix. If you want to spice things up, you may also consider my Spicy Sun-Dried Tomato Sauce or perhaps my Gingered Tomato Sauce. Any extra sauce that you don't need for the mini pizzas will keep in a sealed jar in the fridge for a few days.

The possibilities for these satisfying bites are endless. Consider using goat cheese instead of the cheddar, some sliced onion and perhaps some herbs.

Mini Pizzas Served on a Toasted English Muffin

4 - 6 english muffins, sliced in the middle
pasta sauce
shredded extra old cheddar cheese
freshly grated Parmesan cheese (optional)
pitted Kalamata olives, sliced
Jalapeno peppers, seeded and sliced into rounds
red chili powder flakes

Toast the english muffins.

Cover each round with pasta sauce, top with cheddar cheese, Parmesan if using, olives, Jalapenos and red pepper flakes. Transfer to the oven rack and broil until the cheese is melted - about five minutes.

Note: Just in case you are over zealous with the toppings, you will want to ensure you have an oven liner or a strip of aluminum foil on the rack below the pizzas just in case the cheese spills over. Us cooks know what it is like to have a spill over in the oven and what a mess it can be to clean up.

This recipe can be increased or decreased as desired.

Other quick savory treats to please your palate from Lisa's Vegetarian Kitchen:
Devilled Curried Eggs
Goat Cheese Olive Balls
Wine Inspired Popcorn
Lisa's Spicy Nachos

On the top of the reading stack: blogs that I have been meaning to keep up with.

Audio Accompaniment: A tribute to Alvin 'Kojo' Brown. Nice chillin' music. Apparently he was a mentor to Black Uhuru among other reggae musicians.

Fennel and Grape Tomato Frittata with Goat Cheese

Thick, sturdy Italian omelette pies loaded with almost any sort of vegetables, herbs and cheese, frittatas are an easy way to make a special breakfast or lunch on the weekend. The otherwise strong flavour and aroma of fresh fennel (which makes it one of my favourite vegetables to chop) is mellowed in this frittata by sautéing in butter until just soft, but leaving just a hint of crunchiness. Paired with the sweetness of sautéed grape tomatoes and the creamy saltiness of fresh goat cheese rounds, the fennel becomes a modest star of this colourful and delicious frittata.

Any assortment of fresh herbs to your taste will add a little springy step to this frittata — I used a blend of rosemary, thyme and parsley, but basil or dill would make delightful choices as well.

Fennel and Grape Tomato Frittata with Goat Cheese

2 tablespoons butter
1 small onion, sliced
1 fennel bulb, trimmed, cored and sliced
1/2 pint (12-16) grape tomatoes
large handful fresh herbs, finely chopped
8 large eggs
1/2 teaspoon sea salt
8 oz goat cheese, sliced into rounds
fresh ground black pepper

Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes.

Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set.

Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Serves 4-6.

Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes.

Other frittatas from my vegetarian kitchen that you may enjoy:
Potato, Onion and Stilton Frittata
Greek Feta & Olive Frittata
Asparagus and Feta Cheese Frittata

On the top of the reading stack: cookbooks

Audio Accompaniment: Brian Eno Neroli

Indian-Style Spicy Cream of Corn Soup

Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavour and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl.

Urad dal and black mustard seeds are easily found in any Indian or Asian grocer.

Indian-Style Spicy Cream of Corn Soup

2/3 cup skinless urad dal
2 cups vegetable stock
2 cups water
1/4 teaspoon turmeric
1 tablespoon olive oil
1/2 teaspoon black mustard seeds
1 red onion, chopped
2 green chilies, seeded and chopped
1 teaspoon ground cumin
1 tomato, chopped
1/4 teaspoon cayenne, or to taste
1 1/2 cups fresh or defrosted frozen corn
1 teaspoon sea salt, or to taste

Rinse the urad dal under cold running water and let soak for 20-30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a large saucepan and cover with the vegetable stock and water. Bring to a boil, then reduce the heat to low, toss in the turmeric, and cover. Simmer for 20-30 minutes or until the dals are tender but still hold their shape. Remove from heat and blend until smooth with an immersion blender or in batches in a countertop blender. Return the pan to the stove and continue to keep warm at a low temperature.

Heat the olive oil in a frying pan over medium heat. When hot, toss in the black mustard seeds. As soon as the mustard seeds turn grey and start to splutter and pop — about 30-60 seconds — add the onion and cook for 4-5 minutes or until the onion is translucent. Toss in the chilies and stir for 1 minute. Add the ground cumin and stir to coat the vegetables, then add the tomato and cayenne and continue to cook for 1-2 minutes or until the tomatoes are just soft.

Pour the tomato and onion mixture into the soup and raise the heat to medium-low. Add the corn and simmer for 10-15 minutes.

Remove from heat, stir in the salt, and serve hot. Serves 4.

Other corn recipes you may enjoy:
Homemade Creamed Corn
Roasted Corn and Jalapeño Cheese Soup
Black-Eyed Pea Soup with Corn and Dill
Quinoa Soup with Corn

On the top of the reading stack: Writer's Diary Volume 1: 1873-1876 by Fyodor Dostoevsky.

Audio Accompaniment: Paul Kalkbrenner

Skillet Corn Bread

I made this cornbread for my father-in-law and brother-in-law and it was a hit. Taking it easy on Christmas gifts this year, but what better way to say I love you then to present homemade food? Does not matter what time of year it is for that matter. This cornbread can be made in a cast-iron skillet or a loaf pan, but I would recommend that you use a trusty cast-iron skillet that is seasoned properly. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300 degrees. Let the pan cool and wipe off excess oil.

I adapted this recipe from "Once Upon a Tart" by Frank Mentesana and Jerome Audureau. If I was to visit New York, I would be sure to stop by their bakeshop and cafe for some most delicious eats and I would bring my dear friend Susan too. In addition to tarts, they serve mouthwatering soups, sandwiches, salads, condiments, quick breads and cookies. All of the recipes I have tried from this beautifully illustrated informative book have worked out perfectly. I think this cookbook is out of print and that is a shame. If your wallet is stuffed with cash, it truly is worth the money.

I have always been looking for blue cornmeal and finally found some at a local health food store. Made from whole blue corn and with a slightly sweet flavor, this is surely a staple to have on hand in addition to yellow cornmeal. I will be exploring this hard to find grain often.

Yet another idea for your Christmas dinner.

Skillet Corn Bread

5 tablespoons of unsalted butter, melted and cooled
1 large egg
1 1/3 cups of whole milk
1 1/3 cups of unbleached white flour
1/4 cup of whole wheat flour or spelt flour
1/2 cup of yellow cornmeal
1/2 cup of blue cornmeal
2/3 cup of sugar
2 - 3 Jalapeno peppers, seeded and finely chopped
1 tablespoon + 1 teaspoon of baking powder
1/2 teaspoon of sea salt

Grease a cast-iron 9 - 10 inch skillet with a generous amount of butter or conversely a 5 X 9 inch loaf pan, buttered. Preheat the oven to 450 degrees (it will keep you warm as you mix up the ingredients).

In a large bowl, whisk the egg together with the milk and melted butter.

In another medium-sized bowl, whisk together the flours, cornmeal, sugar, jalapenos, baking powder and salt.

With a spatula transfer the dry ingredients to the batter and gently fold taking care not to over mix as you incorporate the mixture so that the flour is mixed throughout. Transfer the batter to the pan of your choosing, level with the spatula and bake in the middle rack of the oven for 20 - 30 minutes until the bread is browned and separates slightly from the side of the pan. Insert a cake tester until is comes out clean and you are done. Cool on a wire rack and serve warm or at room temperature.

Yields roughly 6 servings.

Other cornbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Classic Cornbread
Yogurt Cornbread
Jalapeno Spoon Bread
Cornmeal Johnny Cake

On the top of the reading stack: Dostoevsky - "The Diary of a Writer"

Audio Accompaniment: B3yond

Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes

Winter time calls for nourishing soups but salads are always an ideal accompaniment to warming soups, such as this intensely flavored and colorful salad. The combination of sweet beets contrasts so well with the sharp flavor of the oranges, olives, sun-dried tomatoes and goat cheese. You may wish to use feta instead of the goat cheese, though you would want to be sparing with the salt and perhaps use fewer olives. The inclusion of oranges in vegetable salads is a relatively new idea for me. I was smitten with the idea when I tried some of the salads that my Dad makes. There is usually always a salad to go along with dinner with his meals and it is always best to make your own salad dressing because it takes no time at all, you avoid all of the preservatives that are typically included in store-bought versions, and you save money too.

This unusual salad would be a lovely addition to your Christmas dinner table. For vegetarians a feast would consist of this salad accompanied by a refreshing vegetable soup and my Mushroom Nut Loaf in Golden Puff Pastry and for dessert Christmas Pavlova. After opening your gifts, you may wish to devour some of my famous Rum Balls, but do take care as they are addictive and might fill you up before the main feast. Perhaps the rum balls are better served on Christmas eve, though every family has their own traditions.

The pantry is always full when I go home for Christmas to visit my Dad and when my mom was alive, it was even more packed. Mom and I always prepared some snacks, simple as cheese and crackers and cookies (of course shortbread cookies) to serve as we opened our gifts and enjoyed each other's company. Not a lavish affair and only the close knit family, but my goodness, my mom would be talking about Christmas for the next year the next day and in early January. She spoiled my brother and I to the point of embarrassment really. I am glad she got some pleasure from the occasion, and she was such a treasure, though visiting my family is precious anytime of year. I miss my mom and think of her during the Christmas holidays and dream about her loving presence all of the time.

Beet, Orange, Olive Salad with Goat Cheese

5 small beets, roasted in the oven until fork tender
2 medium-sized oranges, peeled and pith removed, or 4 - 5 clementine oranges
1 medium sized radicchio, rinsed and cut into slices
1 small red onion, cut into slices
3 tablespoons of fresh parsley, chopped
1/2 cup of black olives, pitted and halved
4 - 6 sun dried tomatoes, soaked in hot water for 20 minutes, and drained
1/2 cup of crumbled goat cheese and a few more tablespoons for garnishing

For the dressing:

a dash of Balsamic vinegar
3 tablespoons of Camelina oil (or olive oil, or any nut oil)
2 tablespoons of red wine vinegar
sea salt and black pepper to taste

Roast the beets in a 400 degree oven until they are fork tender - about 1 hour depending on the size of the beets. When the beets are cool, remove the skins and cut into wedges. Transfer to a large bowl.

Peel the oranges, and remove the pith. Separate the segments of the oranges and transfer to the bowl with the beets. Now add the radicchio to the bowl, along with the onion, parsley, olives, sun-dried tomatoes and goat cheese.

In a small bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary. Garnish with crumbled goat cheese.

Serves 4 - 6.

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beet and Feta Salad
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

On the top of the reading stack: The Cat's Table by Michael Ondaatje.

Audio Accompaniment: Dropsonde by Biosphere

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Pissaladières are simple but stunning little savoury pies from Provence in the south of France that are traditionally topped with little more than caramelized onions, anchovies and olives, befitting the bounties of the coastal Mediterranean region. Well, no anchovies for me, thank you, but for the sake of creativity and tastes pissaladières can also be considered a kind of pizza, even if the natives might disagree.

But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavours of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this version of a pissaladière has plenty of full-flavoured good quality kalamata olives and some generous rounds of fresh soft unripened goat cheese, while the sweetness comes from caramelized fennel as well as onions, in addition to some colourful roasted grape tomatoes.

Pissaladières are also typically made with a bread dough, but I loved the idea of making little savoury pancakes from chickpea flour as a base for these "pizzas", as suggested in Yotam Ottolenghi's beautiful and inventive cookbook "Plenty". Quite honestly, the aroma of these pancakes alone is so inviting you'll be tempted to eat them without any topping at all. You can easily find chickpea (garbanzo bean) flour in Italian, Middle Eastern, Indian or Asian grocers, or at many natural food stores.

Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Tomatoes:

1 pint grape tomatoes, halved
olive oil for drizzling
sea salt and fresh ground black pepper

Onions and Fennel:

4 tablespoons olive oil
2 large onions, thinly sliced
1 fennel bulb, trimmed, cored and thinly sliced
2 tablespoons fresh thyme (or 1 tablespoon dried)
1/2 teaspoon sea salt
1/2 teaspoon white wine vinegar
fresh ground black pepper

Pancakes:

1 3/4 cups chickpea flour
2 cups water
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
fresh ground black pepper
2 egg whites
olive oil for frying

10 oz soft unripened goat cheese, cut into rounds
1 cup kalamata olives, pitted and halved

Preheat an oven to 275°. Arrange the tomatoes cut-side up on a baking sheet, drizzle with olive oil and sprinkle with salt and fresh ground black pepper. Roast for 25 minutes or until cooked and slightly shriveled but not dry. Remove from heat and set aside.

Meanwhile, heat 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the sliced onions and fennel and thyme. Cook, stirring occasionally, for 10 minutes, then lower the heat to medium and sprinkle the vegetables with salt. Continue cooking, stirring occasionally, for another 20 minutes or until the vegetables are soft and lightly browned. Stir in the vinegar, heat for 30 seconds, and remove from heat. Season with fresh ground black pepper and additional salt if desired, and set aside.

When the tomatoes are done, raise the temperature of the oven to 325° and line two baking sheets with parchment paper brushed with a little olive oil. Whisk the chickpea flour, water, olive oil, salt and pepper in a mixing bowl until smooth. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter.

Brush a small non-stick frying pan with a little olive oil and heat over medium-high heat. When hot, pour a quarter of the chickpea flour batter in the pan. Cook for 2 minutes or until air bubbles appear on the surface and the bottom is set. Use a rubber spatula to gently turn the pancake and cook for another minute. Transfer to a lined baking sheet and repeat with the rest of the chickpea flour batter. When all the pancakes have been made, arrange the goat cheese rounds on the pancakes, scatter with fresh ground black pepper, and place the baking sheets in the 325° oven for 5 minutes.

Remove the pancakes from the oven and spread the onion and fennel over the pancake surfaces. Arrange the tomatoes and kalamata olives on top, and return to the oven for 4 to 5 minutes. Serve warm.

Other recipes from my kitchen you may enjoy:
Grape Tomato and Goat Cheese Clafouti
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Cassoulet with Bread Topping
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: the web

Audio Accompaniment: Nulleins

Chana Saag

One of my readers requested a version of Chana Saag because she was not able to find one that pleased her palate. I did some research and came up with this most tasty version. This was my first time making it and chickpeas and spinach are always a perfect combination. My dinner guests were most pleased with the result. Don't let the number of ingredients discourage you from trying this popular Punjab dish that is especially wonderful with corn flour roti.

Chana Saag

1 cup of dried chickpeas, rinsed and soaked overnight in enough water to cover
2 teaspoons of olive oil
1 small onion, diced
1 small clove of garlic, crushed
3 - 4 fresh green chilies, seeded and finely chopped
1 inch piece of ginger, peeled and finely chopped
1 teaspoon of cardamon powder
a few cloves
1 teaspoon of turmeric
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds
2 teaspoons of ground coriander
1 inch piece of cinnamon stick
2 dried red chilies
1/2 teaspoon of cayenne
1/2 teaspoon of asafetida
dash of chili powder

A generous handful of dried curry leaves
1 pound of spinach, washed and trimmed
1 large tomato, chopped
2 teaspoons of garam masala
2 cups of whisked yogurt
1/2 cup of dry roasted chickpea flour
1 teaspoon of sea salt

Drain the chickpeas, transfer to a heavy bottomed pot with enough water to cover. Bring to a boil, cover and simmer until they are buttery soft - roughly 1 hour. Drain and set aside.

Heat the oil in a large pot over medium heat. When hot, stir and fry the onions until they are golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the cardamon powder, a few cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafetida and chili powder. Stir and fry for a few minutes.

Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve with a hot bed of rice.

Other chickpea recipes you may enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Flour Curry
Chickpea and Quinoa Salad with Lemon and Tahini
Chickpeas in a Spicy Mint Sauce

On the top of the reading stack: Plenty

Audio Accompaniment: Vladislav Delay

Gluten-Free Dietary Advice

Many people suffer from food allergies and intolerance to certain foods. One of the most common ailments that can strike is celiac disease which means an inability to consume products with gluten, also known as an allergy to wheat which is typically a genetic disorder though many of those who have trouble digesting gluten do not necessary have celiac disease. Celiac disease is when the absorptive surface of the small intestine is damaged due to gluten because it is unable to tolerate and absorb nutrients. It is best to consult your doctor or holistic practitioner if you are having problems with digestion related to gluten products. I myself do not suffer from this condition, but I certainly often prefer gluten-free products as they are easier to digest. Thankfully there are lots of options for those who cannot tolerate gluten and they don't have to sacrifice flavor, taste or nutrition either. Even treats can be enjoyed and markets and restaurants are finally offering up delicious alternatives. Many good quality breads are available without preservatives and wheat. Though often denser in texture, I really prefer these breads though I can eat almost anything without a face.

There are plenty of gluten-free grains that are digestible such as quinoa, rice, millet, gram flour (besan or chickpea flour), buckwheat, corn and teff which can be used as substitutes for wheat flour and consumed as side dishes or for breakfast. Oats may also be consumed, though there is some controversy whether or not oats are acceptable and it seems it would depend on the individual and whether cross-contamination occurs during processing of the oats. Oats should be pure and uncontaminated. It is important to check labels when buying processed food, but sometimes the labels are not always accurate unfortunately, so it is best to go with a trusted grocer and avoid processed foods as much as possible.

Other important sources of gluten-free foods include beans and legumes, the grains I have mentioned above and natural sources of sweeteners such as honey and sugar, such as xylitol. Fruits, vegetables, meats and most dairy products are also a healthy choice that won't upset the system. Most oils are also suitable and healthy for those afflicted with celiac disease. Feel free to spice up your dishes too.

I will offer up a few of my own gluten-free recipes to my readers:
Gluten-Free Honey, Lemon, Poppy Seed Cake
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Makki Di Roti (Griddle Cooked Corn Bread)
Spicy Quinoa Nut Loaf
Quinoa Soup with Corn

Some resources you may want to check for more information and recipes for those suffering from gluten-free allergies:
Diet, Desserts and Dogs
Gluten-Free Goddess
Simply Sugar and Gluten-Free
Wheat Free Meat Free
Foods that are gluten-free

Christmas Entertaining Ideas

Whether you observe Christmas, another religious or cultural holiday, or even just the opportunity for some time off, for most of us this is also a season for celebrating family, friends and — of course — food. Food plays a significant role in our observance of Christmas and seasonal holidays, with cherished traditional recipes and tantalizing displays of elegant dishes and treats, and from a special family breakfast through to the snacks passed around during the day and finally to a memorable dinner.

These are some of the most special treats, breakfasts and dinner ideas I've created for my own loved ones through Christmases of the past years, and they have become as cherished to them as to myself. Many vegetarians such as myself, or families who have one or more vegetarians, have had to forgo or add to earlier Christmas food traditions out of necessity. But this should be considered no loss as Christmas traditions have always grown throughout generations of family. One of the purposes of this food blog has always been to show that vegetarian food can be a rewarding experience, not just for everyday eating but also for the most important occasions. I hope that those of you who have followed me through the years can agree, and I hope that you will find an idea in these posts that will add to your own holiday eating and entertaining experiences. Most of all, I hope that each and everyone one of you — old friends and newcomers — have a very warm and blessed Christmas.

Nigella's Christmas Pavlova Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top.

Lisa's Famous Christmas Rum Balls A Christmas classic, these rum balls disappear in moments once they're served. Somewhat like truffles, but with a smooth chocolate interior flavoured with crushed vanilla wafers and — of course — rum. A dark Jamaican rum will add extra intensity to the taste. Crushed hazelnuts or macadamias can be substituted for the vanilla wafers for a nuttier sensation.

Tropical Fruit Christmas Fruitcake Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had. Quality dried pineapples, lychees, mangoes, golden raisins and coconut, fresh cut citrus peels, and a splash of island rum — this fruitcake only improves with age. This year you can pass around a fresh and beautiful fruitcake, instead of all those fruitcake jokes that usually get passed around at this time of year.

Tropical Christmas Steamed Pudding The plumpness and fresh vibrant flavours of dried tropical fruits are the star qualities of this steamed Christmas pudding. Any kind of dried fruit that strikes your fancy can be used, but a mixture of tropical fruits — mangoes, papayas, pineapples and bananas — will let you imagine you and your family are sitting on a sandy island beach at Christmas-time surrounded by warm tropical breezes.

Eggnog & Rum Winter Spiced French Toast The perfect wake-up on a Christmas morning, the scent of eggnog combined with the gentle hints of rum and winter spices wafting through the kitchen might just give these breakfast treats priority over the presents under the tree this year.

Ginger Molasses Pancakes with Mixed Dried Fruit These simple pancakes have the same festive flair as Christmas fruitcakes but with a much lighter, fluffier and fresher taste and texture. Perfect for serving up on a Christmas morning with some warmed maple syrup without having to wait around for the store-bought treats to be set out.

Rum & Ricotta Fritters Christmas mornings are the perfect time to put on a pot of hot coffee and stir up a batch of these simple little rum and ricotta fritters — light, airy and golden like the day to come, and just like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavors will linger gloriously in your nose and mouth for hours.

Spiced Pumpkin Waffles These light and fluffy waffles practically spring out of the waffle iron and onto the plate. The heavenly aroma of baked pumpkin and spices dressed with a little warmed maple syrup makes the most fragrant and delicious Christmas breakfast imaginable. Best of all, the aroma lingers through the house for hours to keep the festive cheer in the air.

Mushroom Nut Roast in Golden Puff Pastry Rich, hearty, earthy and delicious, this flavorful and gorgeous mushroom nut roast wrapped in a golden puff pastry is the centerpiece of any Christmas dinner, vegetarian or otherwise. Loaded with quinoa, different kinds of mushrooms and nuts, sun-dried tomatoes and plenty of spices and seasonings, it's extraordinarily nutritious as well, but you won't have to mention that to your guests to get them to finish it off.

Vegetarian Mushroom Bourguignon It is often said that mushrooms are the meat of vegetarians, and after eating this mushroom bourguignon you just might be convinced yourself. Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a rich, thick and fragrant sauce highlighted by a robust red wine and served over a bed of steaming egg noodles. Even your carnivorous guests won't miss a thing.

Tuscan Bean & Pasta Soup with Fresh Rosemary Fragrant and colorful, this simple but rich and flavorful bean and pasta soup will satisfy your guests in so many ways, from pleasing their tastes and filling their stomachs, to warming their bodies and cheering their souls. This soup is always a winner.

Scalloped Potatoes with Best-Ever Mushroom Sauce Scalloped potatoes are a tradition at many Christmas tables, and these soft, creamy and buttery potatoes get a special treatment worthy of the occasion with generous layers of a tangy and aromatic mushroom sauce that I maintain is simply the "best ever".

Mushroom, Lentil and Barley Soup

Winter is the time for warming and nourishing soups to make a comeback in the kitchen, the kind of soups that make you feel like you're being coddled and looked after — even if you had to make the soup yourself! But, I like to cook and enjoy the fruits of my labour. A steaming bowl of this easy-to-make soup is just the kind that makes us feel safe and comforted on a cold day, loaded with hearty vegetables, earthy green lentils, sweet pearl barley, and plenty of home-cooked goodness in a warm and inviting mushroom broth. A meal in a bowl, especially when served with a vegetable dish.

If you are concerned about your weight, which surely effects your overall well-being and health, you should consider incorporating more vegetarian dishes into your diet, especially whole grains and legumes and of course fruits and vegetables. Check your Body Mass Index (BMI) here to see how you are doing. It is a well known fact that excess weight increases the chances of heart disease, diabetes, osteoporosis, high blood pressure and back problems, to name just a few of the hazards of excess weight. Exercise and a healthy diet are of upmost importance.

Mushroom, Lentil and Barley Soup
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced or crushed
1/4 teaspoon dried red chili flakes
1/4 teaspoon curry powder
1/8 teaspoon dried thyme
12 oz. white mushrooms, sliced
1 large carrot, sliced
1 large potato, chopped
1 celery stalk, chopped
3/4 cup dried green lentils, rinsed
1/2 cup pearl barley, rinsed
5 cups water or vegetable stock
1 bay leaf
1 teaspoon sea salt, or to taste
fresh ground black pepper

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and garlic, and sauté for 2 minutes or until the onion just starts to turn translucent. Toss in the chili flakes, curry powder and thyme, and stir once to coat the onions.

Turn up the heat to medium-high and add the mushrooms with a 1/4 cup of the water. Sauté for 5 minutes, then add the carrot, potato and celery, and sauté for 2-3 minutes. Stir in the lentils and barley, pour in the water or vegetable stock, and add the bay leaf. Bring to a low boil, then reduce the heat to medium-low, cover, and simmer for 20-30 minutes or until the vegetables, lentils and barley are tender.

Remove from heat, discard the bay leaf, and season with salt and pepper. Serve hot.

Other warming soups from Lisa's Kitchen:
Beet, Barley and Black Bean Soup
Sweet Potato Squash Soup with Pinto Beans and Chard
Chickpea and Cabbage Soup
Indian-Style Split Pea Soup

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller

Bitter Melon (Bitter Gourd) Sambar

May the fruit of the bitter gourd reside in every morsel of mine
~ from "Kshema Kutuhalam", an ancient Ayurvedic text as quoted by Jigyasa Giri and Pratibha Jain

If you've grown up in North America, there's a very good chance that you've never eaten bitter melons, if in fact you've even heard of them — and that would be a shame. Also known as bitter gourds, bitter melons have a fresh crunch that tastes like something between zucchini and cucumber — except, of course, far more bitter. But while deserving of their name, bitter melons are also powerhouses of nutritional and healing benefits that are highly esteemed in India and much of Asia, where the vegetable is considered a tonic for stomach complaints and the listless appetites of the elderly and the sick. Also considered to have anti-viral, anti-anemic and even anti-diabetic properties, you don't need to be suffering any maladies to enjoy a rich source of iron, beta carotene, calcium and potassium and good source of fiber, phosphorus and vitamins A, B1, B2, B3 and C that should give bitter melons a prominent place in any nutritionist's dossier.

Fortunately, bitter melons are also widely available here in any Indian or Chinese grocer, and the bitter taste — difficult to acquire on its own — is easily moderated by cooking with rich and spicy flavours as in this hearty and colourful sambar, adapted from Chandra Padmanabhan's delightful compendium of South Indian cooking "Dakshin". Served with every South Indian meal, sambars are vegetable stews cooked with toor dal (pigeon peas) and flavoured with tamarind and ground spices — bitter melons perform an admirable contrast with these rich tastes and make an astoundingly flavourful dish that is delicious served with hot freshly cooked rice.

As with toor dal, tamarind, jaggery and other ingredients in this recipe, bitter melons are easily found in Indian and Asian grocers. The immature fruits of a vine plant, Indian bitter melons are not difficult to identify by appearance — short green oval gourds with a skin covered with "warts" and ridges. Chine bitter melons have a paler and less stippled appearance — either variety can be used, and first comers may want to consider that Chinese bitter melons are a little less bitter in taste. Avoid bitter melons that are starting to turn yellow — these should be discarded — and refrigerate in a plastic bag no more than a few days before cutting and using. Gently wash the skins of the gourds, cut off the ends, and slice lengthwise to scrape out the seeds and fibrous tissue before chopping and cooking.

One further note — good commercial brands of sambar masala or sambar powder are also easily available at Indian grocers, but to get the vibrancy of a spice blend made fresh at home, just follow this very simple recipe here.

Bitter Melon (Bitter Gourd) Sambar

1/2 cup of toor dal
3 tablespoons of tamarind paste
1/2 cup of raw cashew nuts, dry roasted
2 cups finely chopped bitter melon (2-3 bitter melons)
1 teaspoon of sea salt
2 teaspoons of sambar powder
1 teaspoon of turmeric
2 teaspoons of jaggery or brown sugar
1 large tomato, finely chopped
3 cups of water

For the paste:

1/4 cup of freshly grated coconut
2 teaspoons of ghee or oil
6 dried red chilies, stemmed and broken into bits
1 tablespoon of coriander seeds
1/2 teaspoon of black peppercorns
1 teaspoon of chana dal, rinsed
1 teaspoon of urad dal, rinsed
1/2 teaspoon of asafoetida

For the tempering:

2 teaspoons of oil
1 teaspoon of brown mustard seeds
a generous handful of dried curry leaves

1/2 cup of coconut milk

Rinse the toor dal thoroughly and soak for 30 minutes in 2 cups of hot water. Place the toor dal and the soaking water in a medium heavy bottomed pot, bring to a boil, reduce the heat to medium low, and cover and simmer until the dal is soft, about 30 minutes. Remove from heat and set aside without draining.

Meanwhile, prepare the coconut. Drain the coconut water by punching holes in the sides of a fresh coconut and set aside. Now split open the coconut and grate it into a small bowl.

Now make the paste. Heat the ghee or oil in a skillet over medium heat. When hot, add the dried red chilies, coriander seeds, peppercorns, chana dal, urad dal and asafoetida, and fry for a few minutes, stirring frequently, until the mixture is fragrant. Remove the mixture to a blender or food processor (or my favored Magic Bullet), add the grated coconut, and process until it forms a grainy paste.

In a heavy-bottomed pot, heat 1 cup of water over medium heat. When hot, add the tamarind paste, chopped bitter melon, salt, sambar powder, turmeric and jaggery (or brown sugar). Cover and simmer over low heat, stirring frequently, until the bitter melon is soft and tender, about 15 minutes. Add the paste and tomato and simmer for another few minutes. Now add the undrained toor dal and continue to simmer, adding more water as desired.

While this mixture is simmering, prepare the tempering. Heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and cook until they turn grey and begin to splutter and pop. Toss in the curry leaves, stir, and add to the sambar. Simmer for a few more minutes and add 1/2 cup of the reserved coconut water just before serving. If too dry, add some extra coconut water to achieve your desired consistency.

Garnish with the roasted cashew nuts and serve with naan bread or rice.

Serves 4 - 5.

Other South Indian sambar recipes from Lisa's Kitchen:
Homemade Sambar Masala Powder
Butternut Squash Sambar
Carrot Sambar
Black-Eyed Pea Sambar

On the top of the reading stack: Healthy Eating Healthy World
by J Morris Hicks

Audio Accompaniment: silence

Tropical Fruit Christmas Fruitcake

Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had — I can say it's by far and away the tastiest I've ever eaten. I've never been very enthusiastic about the store-bought fruitcakes that are always passed around at Christmas — loaded with sickly sweet and artificially-preserved sticky fruit bits, and usually dry by the time they're cut, they seem to fail on the promise that a rich dried-fruit cake ought to be able to deliver, and deserve the fruitcake jokes that get passed around with the same frequency. But I'm always willing to overcome my food prejudices — developed in so many cases in response to store-bought versions of various recipes — with a home-cooked edition using quality ingredients along with a little twist of my own.

And so with the classic Christmas fruitcake. Starting with a highly rated recipe from Alton Brown of the Food Network, I looked out the window at the cold grey autumn skies of southwestern Ontario and decided that a Christmas spent on a warm tropical island would be far preferable than the local rendering — freezing temperatures, snow shovels, and dirt-smudged city snow aren't quite what the Irving Berlin standard had in mind, I think. Using dried tropical fruits and nuts instead of the traditional currants, raisins, sultanas, glacé cherries and almonds seemed like just the twist I was looking for to let a warm sunny breeze blow through the windows of my mind.

Like good wines and cheeses, one of the secrets to making your own great fruitcake is to let it age, tightly sealed and kept moist with periodic brushings of rum or brandy. If possible, plan to bake your fruitcake at least a couple of weeks before sharing — but even cooled and served the same day, it will still be delicious.

The second and most important secret to making your own great fruitcake — and what makes this fruitcake such an especially fresh-tasting treat — is to use quality dried fruits and fresh home-cut citrus peels. Many commercial dried fruit products have added sugar and preservatives — if sugar has been added, it probably wasn't the best quality fruit to begin with, and the sugar overpowers the natural sweetness and flavours of good fruit, giving it that sticky and artificial taste that ruins most fruitcakes. You can find good dried fruit without added sugar or preservatives in health food stores, but this can be an expensive option. Bulk food stores often stock unadulterated dried fruit, but be sure to check the ingredients. But your best bets for inexpensive quality dried fruit — especially for tropical dried fruit — are often Asian or Chinese grocers. I found all sorts of exotic dried fruits — from pineapple, mango, and lychee to papaya, mangosteen and guava — without added ingredients and at very affordable prices at my own local Chinese grocer.

Of course, you're not limited to tropical fruits but only to your dried fruit desires. The fruitcake requires 4 cups of dried fruit, and my own tropical version contained 1 cup each of dried pineapple, mango and lychee, with a 1/2 cup of golden raisins and a 1/4 cup each of dried papaya and bananas. But any assortment and ratios according to your own preferences can be used to make a delicious fruitcake. You can make this recipe a traditional fruitcake by substituting currants, raisins, sultanas, glacé cherries or dried chopped apricots for the tropical fruits in any proportion as long as you end up with 4 cups of dried fruit. Dried blueberries, cranberries or chopped dried apples can also make good choices. For a traditional fruitcake, you can also omit the coconut, substitute apple juice or cider for the orange juice, and brandy for the rum.

Tropical Blend: 1 cup dried pineapple, chopped 1 cup dried mangoes, chopped 1 cup dried lychee, chopped 1/2 cup golden raisins 1/4 cup dried papaya, chopped 1/4 cup dried bananas, chopped

Traditional Blend: 1 1/2 cups glacé cherries, chopped 1 1/2 cups sultana raisins 1 cup currants      or dried apricots or apples

Icing or decoration for the fruitcake before serving is also optional, but will make the fruitcake a splendid visual treat as well — not to mention adding extra sweetness. A traditional marzipan, fondant or royal icing topping is always appropriate, and will keep firm longer if you're expecting the cake to last more than a day after serving. Otherwise, coconut or banana flavoured cream cheese frostings or whipped cream chantillys are splendid for same day serving. But going with the theme of blending traditional and tropical, I iced my cake with a thin layer of kneaded and rolled marzipan — usually available in European grocers or delis — and scattered a quarter cup of toasted shredded coconut on top. Feel free to use your imagination.

I am sending this off to No Croutons Festival Photo Event hosted by Jackie this month and also to Susan's Black and White weekly photo event.

Tropical Fruit Christmas Fruitcake

4 cups mixed dried fruit, chopped or diced
     (see above)
1/4 cup crystallized ginger, chopped
2 tablespoons dried shredded coconut *
Peel of 1 lemon, chopped (not grated)
Peel of 1 orange, chopped (not grated)
1 cup light rum *
1 cup orange juice *
1 cup sugar
1 1/4 stick (5 oz) unsalted butter
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 3/4 cups all-purpose flour
1 1/2 teaspoons sea salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
1/2 cup macadamia nuts, chopped (optional) *
Light or dark rum for brushing *

* See notes below

Combine the dried fruits, crystallized ginger, coconut and citrus peels in a large bowl. Pour the rum over the mixture, stir once, and let stand overnight to soften the fruit, stirring once again in the morning.

Pour the fruit and liquid into a large saucepan and stir in the orange juice, sugar, butter and ground spices. Gently bring to a boil, stirring frequently, then reduce heat to medium-low and simmer for 5-10 minutes. Remove from heat and cool until room temperature or at least 15 minutes.

Meanwhile, pre-heat the oven to 325°. Spread the macadamia nuts in a single layer on a baking sheet. Toast until the nuts turn a light golden brown, about 12 minutes. Remove from the oven and set aside to cool. Leave the oven on at the same temperature.

Combine the flour, salt, baking powder and baking soda in a bowl. Sift the dry ingredients into the fruit mixture, and combine. Break the eggs in a small bowl, whisk lightly, and stir into the mixture. Fold in the macadamia nuts.

Spoon the cake mixture into a 10-inch non-stick loaf pan, and bake in the 325° oven for 1 hour or until a toothpick inserted into the middle comes out clean. Remove the cake from the oven and place on a cooling rack. Lightly brush the top with rum — be careful not to overdo the rum as it can overpower the cake — and allow the cake to cool for 10-15 minutes before turning out from the pan. Let cool to room temperature.

Wrap the cake in plastic wrap and refrigerate in a tightly-sealed container — it's not essential to refrigerate the cake, but it will hold together better when it's cut later. Check the top of the cake every 2-3 days, and lightly brush with more rum when it feels dry. Let the flavours of the cake develop with aging over a week or two before icing.

* Notes: for traditional style fruitcakes, omit the coconut and substitute brandy for rum, apple juice or cider for orange juice, and almonds for macadamia nuts.

Other Christmas ideas from Lisa's Kitchen:
Nigella's Christmas Pavlova
Tropical Christmas Steamed Pudding
Rum Balls

On the top of the reading stack: the web

Audio Accompaniment: Nulleins

November Indian Vegetarian Recipe Roundup

My regular readers will know how much I adore Indian cuisine, even though I am not of Indian descent myself. So for November, I invited readers to submit one of their favourite Indian recipes, with a randomly drawn winner from the entrants receiving a free copy of 660 Curries by Raghavan Iyer. This book is a treasury of wonderful Indian recipes from traditional to modern and fusion styles, suitable for beginners and experienced cooks alike, and is used constantly as a reference in my kitchen.

A very special thanks to all who submitted their recipes. I have shelves full of cookbooks but, as far as I am concerned, one can never have enough inspiration in the kitchen. And here are the submissions:

Up first is Lisa of We Don't Eat Anything with a Face. Paneer, mushrooms, spices, chickpeas, coconut and nuts and vegetables are all included in her dish. How could I resist this Paneer and Vegetable Tikka Masala?

Janet of The Taste Space is up next this mouthwatering Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta). Though roasting the eggplants created a lot of smoke, this one-dish meal was certainly worth the trouble and effort.

Divya of Dil Se has me craving dinner right now with a Mushroom Biryani. Spicy too, this will not fail to please mushroom lovers like myself.

From Claudine of The Kathmanduo we have this delicious Channa Masala Hummus. I love hummus, and this inventive Indian-style take on it has my tummy rumbling.

Privish of Killer on the Plate offers up this most tempting Spicy Stuffed Okra dish. This is a vegetable I need to make more often. Such a lovely presentation too.

Nayna of Simply Food submits one of my all-time favorite Indian dishes, Dal Makhani. Creamy, healthy, rich in protein and packed full of flavour, everyone should try a dal makhani at some time.

From Adam and Theresa of Keen on Food we have this gorgeous and very tempting Stuffed Eggplant Poriyal adapted, I was happy to hear, from one of my favourite cookbooks. I can never resist South Indian recipes, and this reminds me that I need to explore eggplant more often.

Tangy and spicy, this beautiful Spicy Dahi Aloo, or potatoes cooked in yogurt, from Laavanya of Cookery Corner won't fail to please fans of Indian cuisine. And I don't know anyone who doesn't love potatoes.

My contribution for this event is another one of my all-time favourites, and an Indian classic. Mattar Paneer is a staple dish in any home that serves Indian food, and when I go out for dinner this is also one of my favourite menu choices.

Akheela of Torviewtoronto treats us to this Ivy Gourd Stir Fry. I've yet to try ivy gourds — small Indian summer squashes — but this would be a great place to start.

Now here is a Millet Bread from Vaishali of Ribbons to Pastas. Green chutney is of course an essential condiment to go along with this Leele Doongri ne Kadhi ane Rotlo. This innovative creation surely tempts my palate.

Geetha of Sun Moon and Tomatoes presents this lovely Kappa Curry (Tapioca in Roasted Coconut Sauce) inspired by her mom. This South Indian dish is sure to please your palate.

From Richa of Hobby and More, here is a delicious vegan and gluten-free Kaju Katli, or Indian Cashew Fudge. A perfect treat to share with friends and family to celebrate this month's Indian festivals.

Deepika of My Life and Spice certainly has my mouth watering for this Nargisi Kofta. Another beautiful dish, Deepika certainly dresses this one up. The spice mixture sounds just divine. Stuffing a paneer or chenna cheese shell with raisins and apricots is a brilliant idea.

Paneer cheese is one of my favourite foods, so how could I resist this Butter Paneer Masala from Reeta of mykaleidoscope. This is also one of my favourite restaurant dishes, but so much better when homemade in your own kitchen.

Here we have another paneer dish from Val of More Than Burnt Toast. I made Saag Paneer myself recently, and it is always a favourite. I am so happy that I inspired this dear woman to learn more about Indian cooking.

Another one of my favorites from Sweatha of Tasty Curry Leaf. A winter warmer indeed, you will have to try this Mulligatawny Soup. Adapted from another of my favourite cookbooks, this is a curry-flavoured soup from South India similar to South Indian rasams. Yum.

Sundried Tomato Chutney from Usha of Veg Inspirations. Wonderful flavours, and pictures of pretty flowers as well. I do so love sundried tomatoes and what a great creation. I am craving this just right now.

Usha of My Spicy Kitchen presents an Okra Stir Fry that will not fail to please us vegetarians. Simple and easy but surely not lacking in flavor, this is a dish I would enjoy anytime of year.

Sweet Soma of eCurry presents this tempting Pan-Fried Cauliflower with Yogurt and Soy Sauce. Inspired by her Grandmother, this Indian fusion Chinese dish is sure to please and it is easy to prepare. Wholesome and creative.

Lynds of Vanilla Clouds and Lemon Drops offers up some gorgeous Spicy Chickpea Fritters. Certainly the best Indian food is made at home and I can't wait to try this dish.

Priya of Easy N Tasty Recipes never fails to please. This one-pot meal of Soya Chickpeas Dumplings & Tomato Pulao will most certainly please and nourish hungry tummies. The possibilities are endless.

Oh, more paneer! Mansi of Fun & Food Cafe has me craving this Kaju (Cashew) Paneer Masala. You can never go wrong with cooking with paneer, in my opinion, and your dinner guests will never be disappointed — that is for sure.

Thank you again to all my readers who submitted these fantastic Indian recipes. I hope everyone finds something here to try.