Sublime Saffron Rice

The simplicity and elegance of basmati rice is clearly understated as evidenced by this lovely rice dish that will surely be a staple in my kitchen now. Simmered with cardamom and cloves and seasoned with delicate saffron threads, this fragrant and delicious rice pairs perfectly with hot legume curries, adding a mellow touch to the meal but shining all by itself. This dish speaks to the palate and was served with black-eyed peas with potatoes and tamarind and a lovely and refreshing avocado salad. Nothing else needs to be said.

Sublime Saffron Rice with Cardamon

Recipe by Lisa Turner Cuisine: Indian Published on August 31, 2012 Simple, elegant and fragrant saffron rice with cardamom and cloves Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 3 green cardamom pods, slightly crushed 3 whole cloves 2/3 teaspoon turmeric 1 teaspoon sea salt 1/2 teaspoon saffron threads 3 tablespoons heavy cream, milk or yogurt Instructions: Thoroughly rinse the rice in a strainer under cold running water. Transfer to a medium saucepan, add 2 cups of water, and let soak for 2 to 3 hours. Add the cardamom, cloves and turmeric to the pan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes or the liquid is absorbed. Remove from heat and let stand for a few minutes uncovered. While the rice is cooking, combine the saffron and cream, milk or yogurt and salt in a small saucepan and gently heat. After the cooked rice has sat for a few minutes, fluff with a fork and then stir in the saffron mixture. Let the rice stand for another 5 minutes and serve hot. Makes 4 servings

Other delightful rice dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Chickpea and Brown Rice Patties
Tamarind and Coconut Pulao Rice
Mushroom Pulao Rice

On the top of the reading stack: cookbooks as I am trying to plan a special labour day meal for friends.

Audio Accompaniment: Solar System

No Croutons Required - The Winners for August and the Theme for September

The theme for August was to come up with a soup or salad with coconut as the star ingredient. Jacqueline mixed things up a bit this month and chose her two favorite recipes from this inspiring roundup. Short, but sweet, and very impressive creations from contributors.

Congratulations to Johanna of Green Gourmet Giraffe who came up with this stunning African Curried Coconut Soup. I am quite certain this will be on my menu soon. Such a perfect blend of ingredients.

Congratulations also to Stuart of Cakeyboi who presented us with a mouthwatering Coconut Fruit Salad with Chocolate Balsamic Dressing. Why not feature coconut for both dinner and dessert. Pure heaven.

I will be hosting the September edition of No Croutons Required. This month I am inviting readers to submit a vegan soup or salad. Though I am not a vegan but a vegetarian who enjoys dairy products, I often find it cleansing to go without animal products for days on end. The possibilities are endless and I am looking forward to your inspired contributions to this long running event. As you head into your kitchens, you might also want to consider your gluten-free friends. Guidelines for entering can be found here.

Eggplant and Tomato Caponata

Eggplant is not something I cook with very often, but during a trip to visit my Dad and his lovely girlfriend Lois, it was up to me to come up with something with a large eggplant that was given to them by my Dad's cousin (who has a rather impressive garden). After some discussion and some frowny faces because neither my Dad nor Lois have enjoyed eggplant in the past, I did not want that lovely and lonely eggplant to go to waste. After some brainstorming, I came up with a delicious broiled and breaded version served with my favorite mushroom curry. This went over well with my family.

The process was easy. You simply line a broiler pan with foil, top with a metal rack and brush with oil. Preheat your broiler while preparing the eggplant. Peel the eggplant and slice into 1/4 inch rounds. In a small bowl, beat together a large egg, 1 teaspoon or so of olive oil, 1 garlic clove, crushed sea salt and fresh cracked black pepper to taste, dried herbs such as oregano, rosemary and basil, and a pinch of cayenne and maybe some freshly grated Parmesan cheese if desired. Now you just need to brush the eggplant with some more olive oil, dip into the egg mixture, and then transfer to a plate with some bread crumbs or cornmeal and coat both sides. Place the eggplant slices onto the prepared pan and broil, flipping the eggplant after 10 minutes and then continuing to bake for another 10 minutes until golden brown, making sure not to burn the eggplant.

Because I was rather pleased with that simple little side, I wanted to explore eggplant yet again when I got home. So I present you with a caponata — a classic Sicilian cooked salad with eggplant, tomatoes, olive and capers served at room temperature. Very much like a Mediterranean relish or salsa, it's especially suited for serving with toasted flatbreads. I will note that this is also a perfect way to take advantage of homegrown tomatoes.

Tomato and Eggplant Caponata

Recipe by Lisa Turner Cuisine: Italian Published on August 28, 2012 Classic Sicilian cooked salad of eggplant with tomatoes, celery, capers, olives and a little added spice Print this recipe Ingredients: 2 medium eggplants, peeled and cut into small cubes 2 teaspoons sea salt 2 tablespoons olive oil 1 small onion, finely chopped 2 stalks celery, finely sliced 1 clove garlic, minced 3 large tomatoes, seeded and finely chopped 2 jalapeños, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon curry powder (optional) 1/2 teaspoon cayenne 2 tablespoons balsamic vinegar 2 tablespoons capers 2/3 cup Kalamata olives, pitted and chopped 1 tablespoon brown sugar (optional) 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste large handful fresh parsley, chopped Instructions: Place the eggplant cubes in a strainer and sprinkle with the salt. Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside. Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and sauté for 5 to 10 minutes or until the vegetables are tender. Now add the tomatoes, jalapeños, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes. Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned. Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning. Remove from heat and let cool to room temperature. Garnish with parsley and serve with flatbreads or toasted pitas. Makes 2 1/2 cups

More Italian dishes from my vegetarian kitchen:
Baked Mushroom Risotto
Wild Mushroom Soup
Olive and Goat Cheese Bruschetta
Rum and Ricotta Fritters

On the top of the reading stack: browsing, browsing, browsing the shelves

Audio accompaniment: Mechanical Lifeform EP

Rice and Lentil Indian Pancakes

Here we go again. More Indian savory pancakes, this time a spicy and filling thin pancake made with a seasoned rice and dal or lentil batter. Easy to make, easy to eat and easy to keep. Delicious on their own or with yogurt, sour cream, or your favorite chutney. I pretty much make a batch of crêpes or pancakes once a week to keep me going for breakfast and snacks for a few days.

My thanks again to Raghavan Iyer who inspired this recipe from his most excellent cookbook, 660 Curries. More recipes will continue to be forthcoming from one of my favorite Indian cookbooks. Readers who enjoy Indian food will be missing out if they don't have this essential book. I can't heap enough praise upon Mr. Iyer — I wish I could visit his kitchen. His efforts are certainly appreciated in my home and my friends and family always give a nod to his creations that I am fortunate to recreate with my own spin on the dishes.

Rice and Lentil Indian Pancakes

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 26, 2012 Spicy and filling Indian pancakes made with a seasoned rice and dal batter Print this recipe Ingredients: 1/2 cup basmati rice 1/4 cup channa dal or yellow split peas 1/4 cup whole mung beans 1/4 cup toor dal 2 teaspoons coriander seeds 4 - 6 dried whole red chillies 3 - 4 fresh green or red chilies, seeded and chopped 1/2 teaspoon cayenne 1/2 teaspoon ground cumin 1 cup plain yogurt 1 small onion 1 large tomato, finely chopped 1/2 cup fresh parsley, finely chopped generous handful of dried curry leaves 1 1/2 teaspoons sea salt or rock salt 1/2 teaspoon asafetida sesame oil for frying Instructions: Thoroughly rinse the rice, dals and beans under cold running water and transfer to a large bowl. Add the coriander seeds and dried chilies and cover with water. Cover with plastic wrap and let soak overnight. Drain the rice and dal mixture and rinse. Transfer to a blender along with 1/2 cup of water, fresh chilies, cayenne and cumin. Purée, stirring as necessary and adding another 1/2 to 2/3 cup of water until you have a fairly thin batter. Transfer to bowl and then stir in the yogurt, onion, tomato, parsley, curry leaves, salt and asafetida. Cover and let stand at room temperature for 20 to 30 minutes. Heat a teaspoon or so of oil over medium heat in a non-stick skillet. When hot but not smoking, ladle in 1/2 cup of the batter and shape it into a 6-inch circle with the back of the ladle. Cook the pancake for 5 minutes, until little holes form on the top. Sprinkle a little oil over the top of the pancake and flip, cooking for another few minutes until both sides are a light golden brown. Transfer to a plate and keep warm in a 150° oven covered with some foil. Repeat the process with the remaining batter, brushing the pan with more oil as needed. Refrigerate leftover pancakes in aluminum foil and reheat at 300° for 10 minutes. Makes 12 to 14 pancakes

Some curry dishes and sauces to go along with your pancakes that you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Indian Style Spicy Mung Beans (Moong Dal)
Spicy Sun-Dried Tomato Paste
Tomato Chutney, South Indian-Style

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Subtara - Darkness Into Space

Chickpea and Fresh Ginger Salad

It is well known that ginger is one of nature's best digestive aids. Load of pieces of fresh zesty ginger are combined with chickpeas and a tangy lemon and chat masala dressing to make this simple salad a tasty and easy to digest side salad or light lunch. Serve with some cooked grain, such as millet or rice, and you have all the makings for a perfectly balanced and delicious vegetarian meal. After cooking the beans and roasting the tomatoes if you wish (pretty much a hands off affair), the whole prep time is about 10 minutes. Simplicity is bliss.

Notes: If you wish to roast the tomatoes, prepare a large batch as they go well with a variety of dishes and are just wonderful to snack on between meals. Chat (or chaat) masala is a tart, hot and salty spice blend that is easily found in any Indian or most Asian grocers, but it is simple to make at home using this recipe.

Chickpea and Fresh Ginger Salad

Recipe by Lisa Turner Cuisine: Indian Published on August 24, 2012 A simple chilled chickpea salad dressed with pieces of fresh zesty ginger and a tangy lemon and chat masala dressing Print this recipe Salad: 1/2 cup dried chickpeas 1/2 cup cherry tomatoes (optional) 2-inch piece fresh ginger, cut into small thin strips 2 fresh green chilies, seeded and cut into strips Dressing: juice from 1 small lemon 2 teaspoons white wine, champagne or rice vinegar 1 teaspoon chat masala powder 1/4 teaspoon cayenne 1/2 teaspoon sea salt fresh ground black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside to cool. If you are roasting the tomatoes, preheat an oven to 250°, cut the tomatoes in half, and transfer to a baking sheet brushed with olive oil. Sprinkle more olive oil over of the tomatoes and season with a light sprinkle of salt and fresh cracked black pepper as well as some dried herbs if desired. Bake for at least two hours, turning the tomatoes over occasionally, until they are slightly browned, shriveled and dry but still tender with a little juiciness left. Remove from the oven and let cool. Meanwhile, whisk together the lemon juice, vinegar, chat masala, cayenne, salt and black pepper. Transfer the cooked and drained chickpeas to a medium mixing bowl and add the ginger, green chilies and cherry tomatoes if using. Toss with the dressing and chill for an hour or more before serving. Makes 2 to 3 dinner servings or 4 to 6 side servings

More light salads from Lisa's Vegetarian Kitchen:
Chickpea Salad with Tamarind Dressing
French Lentil Salad with Sweet Corn and Tomato
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Wild Rice and Asparagus Salad

On the top of the reading stack: World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen by Celia Brooks Brown

Audio Accompaniment: Nicholas Rich: "Big Circles" for amplified viola and electronics (excerpts)

Baked Avocado and Egg with Miso Butter

When I saw this recipe for eggs baked in avocado halves and dressed with a light miso butter, I knew I wasn't going to be wasting any time making it. I've been craving the smooth texture and rich nutty and buttery taste of avocados lately, and the recipe is so extraordinarily simple and quick — 3 or 4 minutes preparation and 10 to 20 minutes baking time — that it makes a perfect lunch or breakfast idea when you haven't anything planned ahead.

The wonderful health benefits of avocados are certainly inviting features of this dish, but the real attractions are the simple and elegant flavors. The baked avocado and egg is delicious on its own sprinkled with a little salt and pepper, but the sweet and salty miso butter that can be whipped up while the dish is baking makes a great companion for the mild base. Try a salsa or chili sauce as well, and add this terrific idea to your list of regular light meals.

Baked Avocado and Egg with Miso Butter

Recipe by Lisa Turner Adapted from Jeanette's Healthy Living Published on August 22, 2012 Creamy avocado baked with an egg and dressed with a quick and easy light miso "butter" — simple, fast, delicious and healthy! Print this recipe Ingredients: 1 avocado 2 small or medium eggs Miso butter: 1 tablespoon or more white shiro or other miso 1/2 teaspoon rice or white wine vinegar 1/4 teaspoon cayenne Garnish: 1 fresh green chili, seeded and slivered chili powder Instructions: Preheat an oven to 425° and line a pan with parchment paper. Cut the avocado in half and remove the pit. Scoop some of the flesh out from around the hole to make it large enough to hold the egg. Reserve the scooped out flesh. Break an egg into each avocado half and bake for 10 to 20 minutes according to the size of the eggs and how soft or hard you want them. Remove from heat. Meanwhile, mash the reserved avocado flesh with a fork and stir in an approximately equal amount of miso. Combine with the vinegar and cayenne. Add water if you prefer a thinner butter. Plate the avocado halves and spread miso butter over top. Garnish with slivers of fresh green chili and a sprinkle of chili powder, and serve warm. Makes 2 servings

Other avocado recipes from my kitchen:
Avocado Salad
Guacamole
Mexican-Style Potato Salad With Avocado and Jalapeño

On the top of the reading stack: World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen

Audio Accompaniment: sweet silence

Skewered Greek-Style Salad

Savoring the last few weeks of summer, I decided to bring the Mediterranean to Canada on a stick. Here we have a Greek-Style salad on a bamboo stick with a refreshing vinaigrette. Serve as an appetizer to highlight your main courses. This fancy presentation will have your diners in suspense as they await what comes next.

You may omit any of the suggested ingredients that make up the combination that I have presented and/or add your favorites and mix up the order of the presentation. Surely if you want to keep things simple, you don't have to include stuffed peppers with goat cheese, nor slow-roasted cherry tomatoes, but this gourmet sensation is worth a bit of extra effort. Slow roasting the cherry tomatoes adds an extra natural sweetness to this salad and any leftovers are perfect for snacking on and will add a special flourish to many dishes gracing your table.

The stuffed peppers might be the star of the show here or maybe the slow roasted tomatoes will receive the highest praise, but everything on this skewer comes together so well and compliments the other ingredients. The basil adds a cleansing touch to the palate making this a perfect light and refreshing appetizer. Vegetarians can make skewers as well as their meat loving friends.

Skewered Mediterranean Salad

Recipe by Lisa Turner Cuisine: Mediterranean Published on August 20, 2012 Mediterranean vegetables and Feta cheese served on bamboo skewers and dressed with a light herb and olive oil vinaigrette Print this recipe Ingredients: 24 cherry tomatoes olive oil for brushing 6 pickled peperoncini (Italian) peppers 2 - 3 oz (50 - 75 g) soft goat cheese 3 oz (75 g) Feta cheese, cut into 6 cubes 1/2 small red onion, cut into small squares 12 pitted Kalamata olives 12 leaves from jarred marinated artichokes 12 fresh basil leaves fresh oregano for garnish dried red pepper flakes for garnish Dressing: 2 teaspoons lemon olive oil (or 1 1/2 teaspoon olive oil + 1/2 teaspoon fresh lemon juice) 2 teaspoons white balsamic vinegar (or 1 teaspoon each balsamic and rice vinegar) 1 teaspoon fresh oregano, finely chopped 1 teaspoon fresh basil, finely choppped sea salt and fresh cracked black pepper to taste You will also need: 6 12-inch skewers or bamboo sticks Instructions: Begin by roasting half of the tomatoes. Preheat an oven to 250° and brush a baking sheet with olive oil. Cut 12 cherry tomatoes in half and arrange on teh baking sheet. Sprinkle more olive oil over of the tomatoes and season with a light sprinkle of salt and fresh cracked black pepper as well as some dried herbs if desired. Bake for at least two hours, turning the tomatoes over occasionally, until they are slightly browned, shriveled and dry but still tender with a little juiciness left. Remove from the oven and let cool. Meanwhile, gently seed the peppers and stuff with goat cheese. Cover and refrigerate until ready to use. Whisk together the ingredients for the vinaigrette. Begin assembling the skewers with a fresh cherry tomato. Follow with a cube of Feta, a piece of onion, olive, artichoke, slow-roasted tomato, onion, stuffed pepper, olive, slow-roasted tomato, artichoke, and another fresh cherry tomato before finishing with fresh basil leaves. Repeat for the remaining skewers. Arrange on a serving plate and sprinkle the dressing over the skewers. Garnish with oregano and red pepper flakes and the remaining basil leaves to cleanse the palate. Makes 6 appetizers

More little bites to be enjoyed from Lisa's Vegetarian Kitchen:
Goat Cheese Olive Balls
Thai Tempeh Patties with a Red Chili Dipping Sauce
Olive Cheese Balls
Stuffed Mushrooms with Goat Cheese

On the top of the reading stack: Browsing the shelves

Audio Accompaniment: minilogue

Thai Coconut Mango Quinoa Salad

The term salad is really rather elastic, so I am hoping Jac will accept this for my submission to the August edition of NCR. The challenge this month is to come up with a soup or salad featuring coconut. Diners might consider this more of a side dish as it is thick and rather creamy, but I am calling it a salad because it is served chilled with fresh mangos and a refreshing Thai green curry dressing. Bursting with fresh flavors complimenting the goodness of nutty quinoa, here this popular gluten-free grain is simmered in coconut milk to bring out even more flare in this dish. Now recognized as a superfood containing many essential amino acids and a nearly complete balance of proteins, minerals and vitamins, quinoa is simply delicious in addition to being good for your body too.

I am also sharing this with Ricki of Diet, Dessert and Dogs who is once again offering up healthy, sugar-free vegan recipes for the weekly Wellness Weekend. Be sure to check out all of the delicious offerings from around the blogosphere.

I highly recommend making your own Thai green curry paste for this dish. It is easy to prepare and the paste will keep in the fridge for a week or more — just think of all of those Thai dishes you have been meaning to try with the remaining paste! If you choose not to make your own paste but want a vegetarian option, chop up some shallots, another hot pepper, ginger, a dash or two extra olive oil, and more parsley and whisk together with the dressing.

Thai Coconut Mango Quinoa Salad

Recipe by Lisa Turner Cuisine: Thai Published on August 17, 2012 Wholesome quinoa cooked in coconut milk and tossed with pieces of sweet juicy mango, fresh herbs and a green curry dressing Print this recipe Salad: 14 oz (400 mL) can coconut milk 1 cup dried quinoa 2 large firm mangos, peeled and diced 2 - 3 jalapeños, seeded and finely chopped Dressing: juice from 1 lime or small lemon 1 tablespoon olive oil 1/2 teaspoon white wine vinegar or rice vinegar 1/4 - 1/2 teaspoon cayenne 1 tablespoon honey or agave nectar 3 - 4 teaspoons green curry paste (recipe below) 1/2 teaspoon sea salt, or to taste fresh cracked pepper to taste Finish: 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley or cilantro, chopped 1/2 cup dried unsweetened coconut 1/2 cup dry-roasted unsalted cashews, broken into pieces Instructions: Whisk the coconut milk with enough water to make 2 cups. Rinse the quinoa and combine with the coconut milk and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool. When the quinoa is cooled to room temperature, transfer to a large bowl and add the mangos and jalapeños. Gently toss to combine. In a small bowl, whisk together the lime or lemon juice, olive oil, vinegar, honey, cayenne, green curry paste, salt and pepper. Add to the quinoa and gently toss until combined. Cover and chill for 2 to 3 hours. When ready to serve, gently stir in the basil, parsley or cilantro, and coconut. Transfer to serving plates and garnish with the cashews and additional fresh parsley or cilantro if desired. Makes 4 to 6 servings

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 to 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

More quinoa recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Portobello Mushrooms Stuffed with Quinoa
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Soup with Corn
Quinoa Mushroom Goat Cheese Cake

On the top of the reading stack: High-Rise by J. G. Ballard

Audio Accompaniment: Seconds (Colour & Sound) - Minilogue

Samosa-Style Stuffed Baked Potatoes

Specializing in Indian food as I do, I am rather ashamed to admit that I do not have a recipe for samosas on my blog. I certainly have made this staple Indian appetizer in the past with homemade pastry and filling, but so far my variations have not been showcased on Lisa's Kitchen. When the weather finally gets cooler, that omission will be rectified.

In the meantime, after browsing through some of my cookbooks for light dinner ideas, I was inspired to make a samosa-style dish that used hollowed out potato skins instead of a pastry to enclose the spicy filling. More of a light meal than an appetizer because these potato halves are really rather filling, especially when served with a side salad and grain dish or Indian flatbread, such as besan roti. A most impressive presentation, it is the next best thing to traditional samosas — and healthier besides.

I served them with my tried and tested mushroom curry and topped the potatoes with velvety tomato chutney. This is one fine healthy meal for a warm summer day and to be enjoyed anytime of year for that matter.

Double the recipe if you are serving more than 2 or 3 diners.

Samosa-Style Stuffed Baked Potatoes

Recipe by Lisa Turner Adapted from Veganomicon: The Ultimate Vegan Cookbook Cuisine: Indian Published on August 14, 2012 Spicy vegetable "samosas" baked in potato skins instead of deep-fried pastry Print this recipe Ingredients: 2 large Russet or baking potatoes 1/4 cup heavy cream, vegetable stock or water 1/2 cup fresh or frozen peas 2 tablespoons olive oil 1 teaspoon black mustard seeds 1 teaspoons cumin seeds 1 small onion, finely chopped 1 small carrot, cut into small cubes 1 small clove garlic, finely minced 1 - 2 fresh green chilies or jalapeños, seeded and minced 1-inch piece fresh ginger, minced Spices: 1 teaspoon ground cumin 1 teaspoon ground coriander 2/3 teaspoons chat masala (see note) 1/2 teaspoon turmeric 1/2 teaspoon cayenne pinch of asafetida 2/3 teaspoon sea salt olive oil for brushing Instructions: Scrub the potatoes, pierce with a fork, and bake in a 400° oven for 1 hour or until fork tender. Remove from heat and let cool. When the baked potatoes are cool, slice in half lengthwise and gently scoop out the center into a medium bowl, leaving a roughly 1/4-inch of the potato in the skin. Mash the scooped out potato with the cream, vegetable stock or water. If using fresh peas, boil them with some water in a small saucepan for a minute or two until just tender. If using frozen peas, just rinse in a strainer briefly. Set aside. Heat the oil in a heavy-bottomed frying pan over medium heat. When hot, add the mustard seeds and cumin seeds to the pan. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Now add the onions and carrots and cook, stirring frequently, for 10 minutes or until the onion begins to brown. Add the garlic, chilies or jalapeños, and ginger to the pan and stir for 1 minute. Now add the spices and salt and stir for 1 minute. Add a tablespoon of water to deglaze the pan, then add the mashed potatoes and cook, stirring often, until the potato is heated throughout. Add more cream or water if the mixture seems too dry. Stir in the peas and cook for another few minutes. If you are adding lemon juice instead of chat masala, stir it in now (see note below). Remove from heat. Line a baking sheet with parchment paper and preheat an oven to 400°. Brush the potato shells with some olive oil and transfer the mashed potato mixture to the shells, pressing the filling down gently with a wooden spoon until the mixture sits firmly. Bake the stuffed potatoes for 20 to 30 minutes or until the tops are lightly browned. Remove from heat, let cool for 5 to 10 minutes, and serve hot, topped with your favorite chutney and garnished with fresh parsley and finely chopped chives if desired. Note: If you don't have chat masala powder on hand, use fresh lemon juice from one small lemon and add when the potatoes and peas are heated throughout in the frying pan. Makes 2 servings

More potato recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Scalloped Potatoes with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms
Tamarind Potatoes
Bengali-Style Potatoes in a Seasoned Yogurt-Pistachio Crust

On the top of the reading stack: Indian cookbooks

Audio Accompaniment: Minilogue - Clouds And Water (Original Mix)

Strawberry-Rhubarb Cottage Cheese Pancakes

This is the summer that I'm finally taking advantage of the rhubarb that grows so copiously and easily in the corner of our backyard. The tartness of rhubarb makes it a wonderful companion to the sweet fresh local strawberries that are still readily available, and I've already enjoyed using the combination in a colorful, sweet and tart strawberry-rhubarb syrup.



This time I've stewed the strawberries and rhubarb into a compote that's both combined in the batter of some simple and hearty cottage cheese pancakes and served on top of the finished plates, while the remaining liquid from the compote is reduced into another syrup. These pancakes are thick, sturdy and filling, and have absolutely no added sugar except the little bit of honey that goes into the compote — but they're quite delicious even on their own without the compote and syrup toppings. Weekends are always a good excuse to serve up something special for breakfast or brunch.

If you can't find pressed cottage cheese, substitute 1 1/4 cup of ricotta cheese.

Strawberry-Rhubarb Cottage Cheese Pancakes

Recipe by Lisa Turner Published on August 12, 2012 Thick, sturdy and filling cottage cheese pancakes made with a simple homemade strawberry-rhubarb compote and syrup Print this recipe Strawberry-rhubarb compote and syrup: 1 rhubarb stem, chopped 1 pint strawberries, halved or quartered 1 tablespoon water 2 tablespoons honey Pancakes: 4 large eggs, separated 1 cup pressed cottage cheese 2 tablespoons strawberry-rhubarb compote 1/2 tablespoon strawberry-rhubarb syrup 1/2 teaspoon vanilla 1 1/3 cup all-purpose flour Instructions: Combine the rhubarb, strawberries and water in a small saucepan and bring to a boil. Reduce the heat to medium-low and stir in the honey. Simmer, stirring frequently, for 5 to 10 minutes or until the rhubarb is tender. Strain the liquid and reserve the pulped fruits as a compote. Return the liquid to the pan and continue to simmer, stirring frequently, for 30 minutes or until the liquid has reduced to a syrup. Remove from heat and set aside. In a small mixing bowl, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the egg yolks, cottage cheese and vanilla together with 2 tablespoons of the compote and 1/2 tablespoon of the syrup. Mix in the flour and stir to combine. Fold in the egg whites. Heat a buttered or greased skillet over medium heat. Scoop a 1/4 cup to 1/3 cup of batter for each pancake on to the skillet. Cook for 3 to 4 minutes or until the bottom is a golden brown. Turn over and cook for 5 more minutes or until both sides are golden brown and the pancakes are cooked through (you can test with a cake tester or toothpick). Serve hot topped with the remaining compote and syrup, and whipped cream if desired. Makes six 4-inch pancakes

More pancake recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Lemon Curd Ricotta Pancakes
Cottage Cheese Blintzes and Peach-Plum Compote
Baked Whole-Wheat Strawberry and Blueberry Pancakes

On the top of the reading stack: Indian cookbooks

Audio Accompaniment: Om Shreem Hreem

Velvety Tomato Chutney

The rich aroma in your kitchen will have you wanting to just eat this thick tomato based chutney all on its own. After a taste test, I nearly did eat it all up. An ideal accompaniment to fried savories with a consistency rather like a relish or western style ketchup with a hint of sweetness, I am thinking a small spoonful of tamarind paste could be used instead of the sugar for an even better result. Toss in some fresh cilantro for even more flavor and a few seeded and finely chopped hot chillies if desired. I'll be making this again and again.

Transfer to a sealed container if not using right away and the freshness will be waiting to dress up your meals for a few days. I know that I will always have some of this easy to prepare goodness on hand. If I can resist sticking the spoon into the chutney prior to dinner and into my mouth, a variation on my famous Mushroom Curry is next up for review along with a topping for easy potato-style samosas without pastry.

Velvety Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on August 10, 2012 A thick, rich and flavorful cooked tomato chutney seasoned with a blend of Indian spices Print this recipe Ingredients: 1 teaspoon ground cumin 2 heaping teaspoons fresh ground coriander 1 teaspoon garam masala 1/4 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon mace (optional) pinch of ground cinnamon pinch of ground cardamon pinch of ground cloves pinch of ground nutmeg pinch or two of asafetida 2 teaspoons brown sugar or jaggery 3 tablespoons water handful of dried curry leaves 1 tablespoon ghee or sesame oil 2 large tomatoes, seeded and finely diced 2/3 teaspoon sea salt Instructions: Whisk together the ground spices, sugar and water in a small bowl. Stir in the curry leaves. In a medium heavy-bottomed saucepan, heat the ghee or oil over medium heat. When hot, add the spice mixture and stir for one minute. Now add the tomatoes and salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, for 20 minutes or until you have a thick paste. Serve fresh or refrigerate in a sealed container for 2 or 3 days. Makes 1 1/2 cups

More staple chutneys and sauces from Lisa's Vegetarian Kitchen:
Tomato Chutney, South Indian Style
Fresh Tomato Chutney
Hot Green Chili Sauce
Quick and Easy Tomato Chutney

On the top of the reading stack: Whir of Gold by Sinclair Ross

Audio Accompaniment: Addis Pablo - East of River Nile