Homemade Creamed Corn

As a child I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.

I made this in preparation for some johnny cakes to go along with a baked potato puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.

Homemade Creamed Corn

Recipe by Lisa Turner Published on January 31, 2011 Simple and rich homemade creamed corn — so easy to make, and so much tastier than store-bought canned creamed corn Print this recipe Ingredients: 5 cups frozen corn, defrosted 1 1/2 cups heavy cream 1 teaspoon sea salt 1 1/2 tablespoons sugar fresh cracked black pepper to taste 2 tablespoons butter or oil 2/3 cup whole milk 2 heaping tablespoons chickpea flour (besan) 1/4 to 1/2 teaspoon red pepper flakes 1 tablespoon fresh chives, finely chopped 1/2 cup fresh grated Parmesan cheese Instructions: Heat the butter or oil in a large saucepan or wok over medium heat. When hot, add the corn, cream, salt, pepper and sugar. Bring to a boil. Whisk together the milk and chickpea flour. Once the corn mixture is boiling, add the milk and flour to the pan, along with the red pepper flakes and chives. Reduce the heat to medium and cook, stirring frequently, for 10 to 15 minutes or until the mixture is thickened. Add more cream if desired to reach your desired consistency. Remove from heat, stir in the cheese, and serve warm. Makes 6 servings

More corn recipes from Lisa's Kitchen:
Tomato Corn Chowder
Quinoa Soup with Corn
Corn and Pinto Bean Dip
Corn Pancakes with Fresh Chunky Salsa

On the top of the reading stack: The National Post

Audio Accompaniment: Dynamic Stillness by Steve Roach

RAVA ROTI / SOOJI ROTI- EASY BREAKFAST RECIPES

I got this recipe from a website. I usually make dosa & upma with rava. I found this one very easy & can be made in jiffy.Tasted so good. Do try this.I am sure u’ll like it.

INGREDIENTS 
 1 cup - 200ml

• Semolina/Rava / Sooji -  1 cup
• Sour Curd – 1/4 cup ( OR 1/2 cup of buttermilk)
• Big onion – 1 no (Finely chopped )
• Green chilly – 1-2 no (-do-)
• Ginger – 1 inch piece (-do-)
• Curry leaves – a few (-do-)
• Coriander leaves – Few (-do-)
• Salt & water – As needed.

METHOD :

• Mix all the ingredients given above in a bowl. Add water to make the batter slightly thicker than idly batter.
• Now in a dosa tawa , pour the batter & spread it with ur hands or spatula. ( if u find difficult to spread , add more water.)
• Drizzle little oil around it.Cover & cook for sometime.
• Flip it & cook for some more time.

Enjoy with the chutney of ur choice..

For variations u can also use sour buttermilk instead of curd & water ..

No Croutons Required - The winner for January

The winner for the January Rice Challenge is Kevin of Closet Cooking who entered this elegant and tempting Mushroom and Leek Wild Rice Salad. Congratulations Kevin. I can't wait to try this dish. You can be sure to find more creative mushrooms recipes from Kevin, so if you are a mushroom fan and just want mouthwatering recipes to try, do visit his blog.

Jacqueline will be hosting the next edition of No Croutons Required. The challenge for February is to come up with a creamy soup or salad. It does not have to be dairy based unless you choose, but it must be vegetarian friendly. We look forward to your entries.

Pickle Flavored Chickpeas

Yes, I am offering up another chickpea dish. As far as I am concerned, you can never have enough recipes for this most tasty legume. I can never resist nibbling on the cooked beans before they even make it into the dish I am preparing. The addition of potato here adds a nice texture to this North Indian entree and the spicing is just the thing for cold winter evenings. Serve with brown basmati rice for an especially nourishing meal.

I adapted the recipe from 1000 Indian Recipes by Neelam Batra. This cookbook was a gift from my dear friend Susan of The Well Seasoned Cook and it comes highly recommended from my kitchen. Though not strictly vegetarian, there are tons of options for vegans and vegetarians, and lots of room to play around with the recipes that are presented. I rarely follow a recipe to a tee but instead like to add my own touches and spicing and ingredient options.

Pickle Flavored Chickpeas

1 1/4 cups of chickpeas, soaked in water overnight
1 large potato, roasted and peeled and chopped
2 tablespoons of tamarind pulp
1 tablespoon of panch-phoran
2 tablespoons of ghee, butter or oil
2 tablespoons of ginger, peeled and finely chopped
1 clove of garlic, minced or crushed
2 green chilies, seeded and finely chopped
1 large tomato, finely chopped
1/2 teaspoon of turmeric
1 tablespoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of asafoetida
1 tablespoon of dijon mustard
sea salt to taste
1/2 cup of fresh parsley or coriander
1/2 teaspoon of garam masala

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to medium low, cover and cook until the chickpeas are buttery soft - roughly 1 hour. Drain and set aside.

Soak the tamarind pulp in one cup of hot water for 20 minutes. Press through a sieve, discard the pulp and reserve the water.

Mash the garlic and ginger in a mortal and pestle. Heat the oil over medium heat in a wok or large pan. When hot, add the garlic, ginger mixture, along with the chillies and panch-phoran and stir and fry for 5 minutes. Add the turmeric, ground coriander, cayenne, asafoetida and stir and fry for 2 minutes. Add the tomato, stir and fry for 5 minutes and then add the drained and cooked chickpeas, along with the reserved tamarind water, potato and Dijon mustard and salt. Cook for another 5 - 10 minutes until most of the liquid is evaporated and the flavors are blended. Stir in the parsley, and sprinkle with garam masala.

Serves 4 - 6.

More Chickpea Recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Scrambled Chickpea Flour with a Fiery Red Chili Paste

On the top of the reading stack: Company's Coming Muffins & More by Jean Pare

Audio Accompaniment: Biosphere

Easy Fudgy Brownies

Savory girl that I am, I don't often make decadent treats, but a dear friend of mine wanted to learn how to make gooey squares. What better way to start than with this ridiculously simple recipe for rich fudgy brownies — 10 minutes or less of prep time, and a little washing up while waiting for them to come out of the oven.

It was fun spending time in the kitchen baking and getting warm, and I spread the wealth around to neighbors and friends. There is simply no way that a huge pan of these brownies could be consumed in a household with just two people — or maybe it could, but it wouldn't be a good idea as these brownies are rich and really should be consumed in moderation. So I made them along with some poppy seed muffins in preparation for a visit with my charming and caring father-in-law. What a treasure he is — and yes, he liked them a lot too!

Easy Fudgy Brownies

Recipe by Lisa Turner Published on January 25, 2011 Quick and easy brownies — 10 minutes prep, hardly any fuss, and delicious fudgy and chocolate-y brownies right out of the oven Print this recipe Ingredients: 1 1/3 cups unsalted butter, softened 2 2/3 cups white sugar 4 large eggs 1 tablespoon vanilla 2 cups unbleached white flour 1 cup cocoa 1/2 teaspoon sea salt Instructions: Grease a 13 × 9 inch baking pan or line with parchment paper. Preheat an oven to 350°. In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla and beat well to combine. In another large bowl, combine the flour, cocoa and salt. Add to the creamed mixture and mix well. Transfer to the prepared pan and spread evenly. Bake for 25 to 30 minutes or until the top is dry and a cake tester comes out clean. Let stand for 15 minutes to cool. Serve warm, dusted with icing sugar if desired. Makes about 2 dozen squares

More brownie recipes from Lisa's Kitchen:
Brownies with Dried Fruit
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Dropsonde by Biosphere

Greek Lentil Soup (Fakes)

Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not-so-traditional version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

This is my second contribution to this month's My Legume Love Affair, a popular event focusing on the goodness of beans, started by lovely Susan of The Well Seasoned Cook and hosted this month by Simona.

Greek Lentil Soup (Fakes)

Recipe by Lisa Turner Cuisine: Greek Published on January 23, 2011 Simple, flavorful and nourishing — a slightly spicy update on a traditional Greek soup of lentils and vegetables Print this recipe Ingredients: 3 tablespoons olive oil 1 large onion, chopped 1 medium carrot, chopped 2 green chilies or 1 jalapeño, seeded and finely chopped 1 1/4 cups brown lentils, rinsed 2 bay leaves handful of curry leaves (optional) 1 teaspoon dried oregano 2 teaspoons paprika 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 1/2 cups diced tomatoes, canned or fresh 1 tablespoon tomato paste 3 1/2 cups vegetable stock 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste handful of fresh parsley, chopped, for garnish balsamic or red wine vinegar and olive oil to serve Instructions: Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 2 to 3 minutes until softened. Add the carrot and chilies or jalapeño and continue to stir for another few minutes. Now add the lentils, bay leaves, curry leaves if using, oregano, paprika, cumin, chili powder, cayenne, tomatoes and tomato paste, and pour in the vegetable stock. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender — about 40 minutes. Add water to achieve your desired consistency if necessary. Season with salt and pepper and serve hot. Garnish with parsley and a splash of balsamic or red wine ovinegar and olive oil. Makes 6 servings

More lentil recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Green Lentil Soup with Coconut Milk
Curried Red Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Be sure to visit some of my favorite Greek food bloggers:
Ivy, who has just published a cookbook that you will want to purchase
Peter G, who always presents the most tempting photos and delicious recipes
Peter M who offers up informative facts about Greek cuisine and traditions and fabulous recipes and images

On the top of the reading stack: The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel

Audio Accompaniment: Ben Harper

No Croutons Required - Rice

The challenge for January was to come up with a soup or salad featuring one of our favorite staples, rice. Plenty of inspiring entries this month to tickle your palate. Please do cast your vote in the comment section or via email. Neither my entry nor Jacqueline's is eligible for voting.

Our first entry is from Johanna of Green Gourmet Giraffe. Despite computer problems, she has come up with this most inspiring Vegetarian Sushi Rice Salad. Combined here is sushi rice, ginger infused cider vinegar, rice wine vinegar, carrot, red capsicum, snow peas, cucumber, spring onions, asparagus, tofu, avocado, nori and sesame seeds. Other vegetables can be substituted according to your preference. Such a nourishing dish. (Melbourne, Australia)

Next up is Janet of The Taste Space with a lovely Apple, Lentil and Wild Rice Salad. Wild rice adds a nutty compliment to lentils, shallots, apple and carrot. Then this salad is dressed with cumin, garlic, olive oil, balsamic vinegar and red pepper flakes. Surely this dish will impress your dinner guests. (Toronto, Ontario, Canada)

Megha of Live to Eat enters her hearty English Winter Soup. A meal in a bowl, arborio rice is cooked up with potatoes, peas, garlic, nutmeg and parsley. Garnished with sliced hard boiled eggs and served with toast, this soup is just the thing to help with the winter chills. (India)

Eleanor of Brownieville Girl offers up this tempting Mushroom and Chestnut Soup. I never can resist mushrooms and in this soup they are complimented by onion, chestnut puree and risotto rice. A perfect way to start the new year with healthy eating habits in mind. (Ireland)

Helen of Fuss Free Flavours serves up a delightful Red Rice and Italianesque Vegetable Salad. This pretty salad is made with wild rice, broccoli, cauliflower and cherry tomatoes and dressed with olive oil, soy sauce and lemon juice. Helen took this to a picnic at her dance club and I am sure everyone there enjoyed this fulfilling salad. (West London, UK)

My submission this month is a refreshing Curried Rice and Fruit Salad with Fresh Mango Dressing. Basmati rice is cooked with shallots, garlic, homemade curry powder and ginger and then combined with apples, pineapple, coconut, dried apricots, mint and cilantro and dressed with fresh mango chutney, lemon juice, sesame oil and honey. My friends were pleased with this dish. (London, Ontario, Canada)

Mango Cheeks of Allotment2kitchen presents a flavourful Parsnip and Wild Rice Soup. This creamy soup is made with wild rice, onion, garlic, parsnips, turmeric, curry powder, vegetable stock and fresh coriander. Good for you and tasty too. (West of Scotland, UK)

Jacqueline of Tinned Tomatoes cooked up a Potato, Leek and Spinach Soup with Rice which she describes as thick and stew-like. I am sure this combination of basmati rice, onion, garlic, leeks, potatoes, cumin, vegetable stock and baby spinach would be hard to resist. (Scotland, UK)

Sweatha of Tasty Curry Leaf serves up a warming and silky bowl of Thai Inspired Pumpkin, Rice and Coconut Milk Soup. Rice is combined with pumpkin, turmeric, fresh chilies, ginger, lemon grass, shallots and coconut milk. An inspired dish indeed. (Bangalore, India)

Valerie of City Life Eats offers up an inventive and appetizing Non-Traditional Insalata di Riso. This tempting dish is made up of brown rice, peas, grapeseed oil, tofu, tamari, turmeric, curry powder, carrots, artichoke hearts, green pepper, parsley, red onion, lemon juice and red wine vinegar. Served with shredded romaine, this salad is sure to stimulate your appetite. (Washington, DC, USA)

Susan of The Well Seasoned Cook submits a mouthwatering Shiruko - Japanese Mochi and Azuki Bean Dessert Soup. This inspired dish is made with azuki beans, a wee bit of sugar, and topped with kirimochi (hard rectangular rice cakes) cooked in a waffle iron, and a bit of mugwort. Certainly this dish would warm and comfort the soul. Definitely worth a trip to a Japanese market. (New York, USA)

Our final entry is from Kevin of Closet Cooking. This elegant Mushroom and Leek Wild Rice Salad combines wild rice, a mixture of mushrooms, leeks, garlic, thyme and roasted chestnuts and is dressed with a balsamic viniagrette. Kevin served this on a bed of arugula and shaped the salad with ramekins. I know I could not resist this fine dish. (Toronto, Ontario, Canada)

Jacqueline will be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.

Curried Rice and Fruit Salad with Fresh Mango Dressing

This colorful salad of curried rice with a beautiful array of sweet, tart and tangy fruits provides plenty of contrasts in flavor and texture to delight the eye and palate, and it's terrific served as part of or as the main feature of a warm weather meal. There's nothing more refreshing than a fresh mango dressing! I made my own mango chutney with fresh fruit juices and chilies to provide an extra fresh taste in the dressing, but you can use your own favorite mango chutney, homemade or store-bought — although you will find that store-bought chutneys may be more pungent and less fresh-tasting, so you may want to mix in a little extra honey in the dressing if going that route.

This is my contribution to this month's edition of No Croutons Required featuring rice soups and salads. Now, I just need to find the time to tidy up my cupboards that are overflowing with foodstuffs. My temper flares when I cannot find the ingredients I need promptly when I am preparing a dish.

Curried Rice and Fruit Salad with Fresh Mango Dressing

Recipe by Lisa Turner Adapted from 366 Delicious Ways to Cook Rice, Beans, and Grains Cuisine: Indian Published on January 18, 2011 Colorful, sweet, tangy and tart curried rice salad — an attractive and delicious side or main for warm weather meals Print this recipe Rice: 2 cups white basmati rice 1 tablespoon sesame oil 2 large shallots, finely chopped 2 cloves garlic, minced 1 tablespoon curry powder 1-inch piece fresh ginger, minced or grated 1 teaspoon sea salt 3 2/3 cups vegetable stock Dressing: 2/3 cup mango chutney juice from 1 lemon (3 tablespoons) 1 tablespoon sesame oil 1 1/2 teaspoons honey Salad: 2 apples, diced 1 1/2 cups crushed pineapple, drained 1/2 cup dried apricots, diced 1/3 cup dried shredded unsweetened coconut 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped Instructions: Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, and drain. Repeat until the water is relatively clear and no longer cloudy. Drain once more, cover with water, and soak the rice for about 20 minutes or longer. Drain and set aside to air dry in a strainer for 15 minutes or so, tossing the grains occasionally. Heat the oil in a medium saucepan over medium heat. When hot, add the shallots, garlic, ginger, curry powder, rice and salt. Stir for 2 to 3 minutes to soften the shallot, then pour in the vegetable stock. Bring to a boil, reduce the heat to low, and cover. Simmer undisturbed for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool to room temperature. For the dressing, whisk together the mango chutney, lemon juice, oil and honey in a small bowl. Assemble the salad by combining the rice, apples, pineapple, apricots, coconut, mint and cilantro in a large bowl. Gently toss the dressing into the salad and season with salt and pepper if desired. Makes 6 to 8 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Greek Salad
Caesar Salad
Wild Rice and Asparagus Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Dr. Andrew Weil's Mind-Body Toolkit

Shredded Mango and Coconut Chutney

Attractive and almost uncooked, this bold and assertive mango chutney is layered with intriguing sweet, tart and peppery flavors from coconut, orange and lime juices, dried fruits, fresh chilies and cilantro … and, of course, there's the sweet and tangy star of the chutney, fresh ripe red mangoes. I prepared this easy-to-make chunky chutney in preparation for a rice salad that I am sharing soon for No Croutons Required, but you can enjoy it with almost any other Indian meal, especially if there are other bold and assertive flavors on the plate. It's really very tasty on its own, too!

Shredded Mango and Coconut Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on January 16, 2011 Bold, almost raw chutney with layers of sweet, tart and peppery flavors — great for serving with other assertive tasting foods Print this recipe Ingredients: 2 ripe red mangos, peeled and shredded 1/3 cup dried shredded unsweetened coconut 2 tablespoons diced dried apricots 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice 1 teaspoon sea salt 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 green chilies, seeded and finely chopped 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/4 cup fresh cilantro, finely chopped Instructions: In a large bowl, combine the mangos, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour. Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro. Serve right away or refrigerate and use within 1 day. Stir again before serving. Makes 1 1/2 cups

More chutney recipes from my vegetarian kitchen:
Fresh Tomato Chutney
Toasted Fresh Coconut and Tomato Chutney
Cashew Chutney
Fresh Coriander Chutney

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Neroli by Brian Eno