Quick and Easy Brownies with Xylitol

I was recently treated to complimentary bags of Xylitol and Erythritol. These natural sweeteners, which are safe for diabetics and reportedly good for dental health, are produced from corn cobs or the bark of hardwood trees such as birch. Xylitol actively promotes their products in the US and Canada. They only use North American hardwood for their natural sugarless sweetener. Apart from the "sugar", this company offers an array of delightful products, including candy, chocolate, jam, syrup, ketchup, honey and some delightful mints that are rather addictive and most refreshing. This company also offers generous discounts.

As I prefer natural products, I was most excited to learn about Xylitol. I decided to try it with some brownies that are based on my recipe for Quick and Easy Fudgy Brownies. My husband and my best friend Basil wanted a treat and so I tried out the sweetener. It is as good as refined sugar and I would say even better. Chewy and moist — a perfect late night snack and you don't even have to feel guilty about indulging in a few.

More expensive, but worth the price. There are a few tips to follow when baking with this sweetener. It can be substituted for any recipe calling for sugar, though it does not work well with yeast meaning your bread won't rise as you wish. As for baking, like these brownies, you may need to add a bit more liquid or butter to maintain moisture because Xylitol does not caramelize when baking.

Verdict: just perfect and even more enjoyable than the original recipe I based it on.

Quick and Easy Brownies with Xylitol

Recipe by Lisa Turner Adapted from Quick and Easy Fudgy Brownies Published on October 30, 2011 These quick and easy-to-make brownies are moist, chewy, fudgy and sweetened with all-natural Xylitol for a guilt-free treat Print this recipe Ingredients: 1 cup Xylitol 1/2 cup cocoa 6 tablespoons plain or Greek yogurt 1 egg, beaten 1 teaspoon natural vanilla 1/2 cup unbleached white flour confectioners sugar for dusting (optional) Instructions: Preheat the oven to 350°. Butter an 8-inch square baking pan or line with parchment paper. In a medium sized bowl, combine the Xylitol, cocoa and yogurt. Add the beaten egg and vanilla and mix well. Stir in the flour and then transfer the batter to the buttered pan. Bake for 20 - 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Dust with confectioners' sugar. Makes sixteen 2-inch brownies

More brownie recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Cocoa Brownies with Peanut Butter Chocolate Icing
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

On the top of the reading stack: cookbooks

Audio Accompaniment: Arvo Part

Staple Corner: How to Make Your Own Goda Masala

As I have noted before, fresh homemade spice blends are always superior to store-bought blends. For example, I whipped up a batch of goda masala for a tangy red lentil curry and was struck by the heavenly fragrance. The goda masala spice blend is a specialty of Maharashtrian cooking, adding a hot, earthy and dry seasoning to foods of the region, like dals, rice dishes, vegetable curries and khichadis. A pinch of goda masala would be an excellent choice for homemade flatbreads. The recipe for the blend comes from Sukham Ayu: Cooking at Home With Ayurvedic Insights by Jigyasa Giri and Pratibha Jain, who included it as a tribute to the hills of Maharashtra. A big thanks again to these ladies for sending me a copy of their book.

I should repeat that this elegant book will tantalize your taste buds and introduce you to vegetarian Ayurvedic cooking principles. So many easy to prepare appetizer sweets, soups, vegetables, pulses, breads, rice, snacks and chutney, salads and beverages. Keep the goda masala blend in a well-sealed glass container for three to six months and spice up your dishes. A ready well-stocked and tidy kitchen makes for an excellent cook. Concentrate on your food and put positive energy into what you are making for nourishment.

Homemade Goda Masala

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on October 28, 2011 A pungent and hot spice blend from Maharashtra that adds a unique earthy and dry seasoning to curries — try substituting for garam masala asa finish occasionally Print this recipe Ingredients: 1/4 cup sesame seeds 1/2 cup unsweetened dried coconut 1 tablespoon ghee or sesame oil 1 tablespoon whole cloves 4 1-inch pieces of cinnamon stick 1/2 teaspoon fenugreek seeds generous handful of dried curry leaves 2 1/2 tablespoons cumin seeds pinch of kalonji (nigella) seeds (optional) 2 cups coriander seeds 20 to 30 dried whole red chilies 1 tablespoon asafetida 1/2 teaspoon turmeric Instructions: Dry roast the sesame seeds and coconut over low heat in a heavy-bottomed frying pan, stirring often. When slightly browned, remove from the pan and set aside. In the same pan, heat the ghee or oil over medium heat and add the cloves, cinnamon sticks, curry leaves, cumin seeds, kalonji seeds and the fenugreek seeds. Stir and fry for a few minutes and then add the coriander seeds and dried chilies. Continue to stir and fry until the coriander seeds darken a few shades. Toss in the asafetida powder and turmeric and roast for another few minutes, taking care to stir often. Put all of the ingredients into a food processor and grind into a fine powder. Makes 1 1/2 cups

Other Spice Powders from Lisa's Vegetarian Kitchen you may enjoy:
Garam Masala
Chat Masala
Sambar Masala
Chana Masala Powder

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

Audio Accompaniment: Creation Rebel: Trojan Remixed - DJ Spooky

Huevos Rancheros Con Frijoles

A dear friend who moved up here from Arizona a couple of years ago has returned there this fall. I'll miss her very much, but she left me with a renewed appreciation for southwestern cooking and the inspiration for my own version of huevos rancheros con frijoles — a Mexican breakfast classic that translates as "ranch eggs with beans". I much prefer the Mexican name. Consisting of hot fried corn tortillas loaded with cheese, beans, salsa and topped with eggs, "rancheros" are hearty, zesty and delicious, and will warm you up and fill you up on a cool fall morning. You'll want them again and again.

The eggs can be prepared in any style or in any number as you prefer (the rancheros are so filling, I have just one egg per tortilla). But I recommend cooking the eggs sunny side up or over easy for a soft center — the warm yolk running down through the salsa and beans is a delicious gooey treat! I also recommend making your own fresh uncooked salsa for an especially vibrant taste — you can try Basic Fresh Salsa or my Simple Salsa for ideas.

I used dried pinto beans in this recipe, but a 19-oz. can be substituted for faster results, though I find that if you take a few minutes to soak your beans the night before and boil them while you are preparing the rest of the steps for your dish, you won't really find that you save much time opening a can of beans instead of boiling up a batch. My palate prefers split and whole beans in their dried form because I find the canned varieties rather oily. I want control over how my legumes are cooked and I can only do that if I cook them myself. Certainly the dried variety is more economical too.

This is my submission to My Legume Love Affair, a popular monthly event started by lovely Susan of the The Well Seasoned Cook. Every month a generous and gorgeous array of recipes is featured consisting of one of the most nourishing foods that is especially suitable for vegetarians and non-vegetarians alike. The host for the October edition is Suma of Veggie Platter.

Huevos Rancheros Con Frijoles Refritos

Recipe by Lisa Turner Cuisine: Mexican Published on October 25, 2011 A Mexican breakfast classic! Melted cheese sandwiched between soft fried corn tortillas and topped with homemade refried beans, fresh salsa and runny eggs! Print this recipe Frijoles: 2/3 cup dried pinto beans 1 tablespoon olive oil 1 garlic clove, crushed or minced 2 jalapeño peppers, seeded and minced 3/4 cup fresh or frozen corn kernels 1/2 teaspoon sea salt, or to taste 1/4 teaspoon chili powder, or to taste 1/4 cup water *Note: black beans or red kidney beans can be substituted for pinto beans Rancheros: 1 tablespoon olive oil 8 7-inch corn tortillas 1 cup shredded cheddar or Monterey Jack cheese 4 or 8 large eggs, to preference 2 cups fresh salsa Instructions: Rinse the pinto beans under cold running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and gently mash with a fork or potato masher. Set aside. To make the frijoles, heat a large frying pan over medium heat. When hot, add 1 tablespoon of olive oil, wait a few seconds, then swirl to coat the pan. Toss in the garlic and jalapeños and stir for a minute or until the garlic is browned. Stir in the beans, corn, salt and chili powder and add a 1/4 cup of water. Heat for a few minutes until the beans and corn are warmed throughout, then reduce the temperature to medium-low. Keep warm, stirring occasionally, adding extra water if necessary to keep the beans moist. To make the rancheros, preheat an oven to 150° and warm an oven-safe plate. Heat a small non-stick or cast iron frying pan over medium-high heat. Brush with a little olive oil and add a corn tortilla. Heat the tortilla for a minute or two on each side until the tortilla is soft and golden brown. Remove the tortilla and set aside. Add another tortilla to the pan and cook the first side. After flipping the second tortilla, scatter 1/4 of the shredded cheese over top and cover with the first tortilla. Cook for a minute, then remove to the oven. Repeat the process for every pair of tortillas, brushing the pan occasionally with more olive oil. Keeping the tortillas warm in the oven, return the frying pan to the stove and use to fry the eggs according to taste and consistency. To serve the huevos rancheros con frijoles, place the cheese-filled tortilla pairs on four serving plates. Spread a quarter of the frijole mixture over each tortilla pair, then top with a layer of salsa and one or two eggs according to preference. Garnish with a sprinkle of chili powder and serve hot. Makes 4 servings

Other Mexican-style breakfast ideas you may enjoy:
Black and Green Bean Corn Hash
Jalapeño Breakfast Burritos
Chili Tortilla Scramble
Nigella's Mexican Scrambled Eggs
Vegetarian Stove-Top Calabacitas

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: Fennesz

Dried Mushroom Curry

My cast iron skillet always turns out excellent results. I didn't have fresh mushrooms on hand, but I did have a good variety of dried mushrooms in my cupboard. I wish I had a pantry as my cupboards are packed full. I have a difficult time finding necessary ingredients and what an avalanche of spice jars and such falling out of the cupboard when I am searching for a desired ingredient. The trials and tribulations of having a packed kitchen, but I can't resist having staples on hand and then, all my spices — roughly 40 different ground spices, seeds and homemade blends.

Morels were my choice for a light lunch. Spices make this a most tantalizing light meal and the chewy texture of the mushrooms are just right. If you want to serve this alongside dinner, consider serving it with rice, a fresh salad and some baked potatoes and a dal soup.

Dried Mushroom Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 21, 2011 A quick and easy spicy curry featuring the intense earthiness of dried mushrooms — great for a light lunch or side dish Print this recipe Ingredients: 1/2 oz. dried mushrooms (I used morels) 2 teaspoons sesame oil for frying 1 teaspoon black mustard seeds 1 small onion, finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne dash of asafoetida 3 - 5 fresh green chilies, seeded and minced 2 plum tomatoes, finely chopped sea salt to taste Instructions: Soak the dried mushrooms in hot water for 20 minutes, then drain and chop coarsely. Heat the oil over medium heat in a skillet. When hot, add the mustard seeds and stir and fry until they turn grey and pop. Immediately add the onion and cook until the onion turns translucent. Toss in the spices and chilies and stir and fry for a minute, then add the mushrooms. Stir and fry for five minutes and then add the tomatoes and salt. Simmer for another 5 minutes or until you achieve your desired consistency. Makes 2 servings

More mushroom recipes from Lisa's Vegetarian Kitchen:
Scalloped Potatoes with Best Ever Mushroom Sauce
Best Ever Mushroom Sauce
Mushroom Marinara Sauce with Quinoa Pasta
Pasta with Goat Cheese and Mixed Mushrooms
Wild Mushroom and Paneer Pilaf with Urad Dal
Wild Rice Chowder with Fresh Coconut and Dried Mushrooms

Audio accompaniment: Pearl by Brian Eno and Harold Budd

On the top of the reading stack: The Siberian Curse by Fiona Hill

Oats Kara Paniyaram Using Leftover Idli/Dosa Batter

                                     

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idli/dosa batter. The taste was awesome. It was like the usual one we make with idli batter.We loved it. Try this and let me know.I’ve also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup Idly / dosa batter – 1/4 cup Salt & water – As needed To temper Olive oil/ Cooking oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/2 tsp Channa dal – 1/2 tsp Big onion – 1 no (chopped finely) Green chilly – 1 no (-do-) Ginger – 1 small piece Curry leaves – a few SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD

• Dry roast oats for few minutes and grind to make a fine powder.
• Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
• Temper all the items given above and mix in the batter.
• Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
• Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE

1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
2. I dont like the smell of oats to be dominant here . So i’ve added equal quantity of oats and idly batter. U can lesser the amount of idli batter and try.
3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK Quaker quick Oats– 1 cup Urad dal – 1/2 cup Salt & water – as needed To temper : The same ingredients as mentioned above. METHOD Soak the urad dal for 30 mins and grind with oats in a mixie . Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

100 DIWALI SWEET RECIPES FROM INDUS LADIES- MOST AWAITED E-BOOK IS PUBLISHED

                                                            

I think i am the last one to write about this most eagerly awaited e-book from Indus ladies .U can download this e-book here . There are so many wonderful , unique recipes being published.I am elated that my BOONDHI LADOO recipe is also featured in this book :) Thanks a lot INDUS LADIES !!

Curry-Laced Pumpkin and Potato Soup

Laced with just a hint of curry spice, this pumpkin and potato soup will invite your diners with a pleasing fragrance and the warm golden hues of autumn. Filled with anti-oxidants and vitamins and gentle on the tummy, this is a warming soup that helps strengthen your immune system. Simple but delicious, this is a perfect soup to serve on a cold fall day, and it's also a great way to use up any pumpkins that aren't turned into jack-o-lanterns.

Curry-Laced Pumpkin and Potato Soup

Recipe by Lisa Turner Published on October 18, 2011 Laced with just a hint of curry spice, this simple pumpkin and potato soup will warm your spirit and your body Print this recipe Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon curry powder 2 cups fresh pumpkin, diced 1 large potato, diced 1 carrot, diced 3 cups water or vegetable stock 1 teaspoon sea salt, or to taste Instructions: Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the onion and cook for 2 minutes or until the onion starts to turn translucent. Toss in the spices and stir to coat the onions. Add the pumpkin, potato and carrot, and stir to coat the vegetables with the spices. Pour in the water or stock, raise the heat to medium-high, and bring the soup to a low boil. Reduce the heat to medium-low, cover, and cook for 20 to 30 minutes or until the vegetables are tender. Remove from heat and season with salt. Blend the soup with a hand blender or in batches in a countertop blender. Serve hot or warm in bowls with a sprinkle of fresh ground black pepper or fresh grated old cheddar cheese, or with a little swirl of cream or sour cream if desired. Reheat leftover soup on medium-low heat and thin with a little extra water. Makes 4 to 6 servings

Other fall soups you may enjoy from Lisa's Kitchen:
Indian Chickpea and Pumpkin Soup
Potato Cauliflower Soup with Brown Rice
Roasted Beet Soup with Roasted Parsnip and Carrot Purées
Toor Dal and Pumpkin Soup

On the top of the viewing list: Larisa Shepitko: Wings/The Ascent (Eclipse Series 11) (a kind gift from my dear friend Susan)

Audio Accompaniment: Octex

Jalapeño Frittata

My jalapeño crop is growing like crazy this year and what better way to use up a bunch than to a make a nourishing and filling frittata. Perfect for breakfast and a good dinner too. I know 12 peppers sounds crazy, but when they are baked with eggs and cheese, the heat is not unbearable. This is an easy frittata to make because you cook it in the oven and don't have to worry about flipping it onto a plate from the frying pan. Stress free. I do so love my cast iron skillet and consider it an essential cookery item for a well stocked kitchen. Now, if only I could find more room for all my staple food stuff and cookery.

Fall is setting in, and I don't like it one bit, especially considering there has been nothing but days and days of constant rain and high winds here in Ontario. I much prefer warm sunshine and fresh air without having to bundle up. Let us hope winter holds off for a good few months at least, or maybe "global warming" or "climate change" will fix the problem of all the snow we get here in Ontario. I suppose more cooking will be going on to warm me up.

Jalapeño Frittata

Recipe by Lisa Turner Published on October 16, 2011 An easy oven-baked fresh jalapeño and tomato frittata — great for breakfast or for dinner Print this recipe Ingredients: 2 tablespoons olive oil 1 cup grape tomatoes 1 onion, sliced 1 tablespoon fresh basil leaves, torn 8 large eggs 12 fresh jalapeño peppers, seeded and sliced into rounds 1 1/2 cups extra old grated Cheddar cheese Instructions: Heat a large wok over medium heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside. Add the onions to the hot oil and sauté for 5 minutes until soft. Toss in the basil, stir quickly, and remove the pan from heat. Break the eggs into a large bowl and beat well with a whisk. Add the grape tomatoes, onions, basil, jalapeños, and 1 cup of the grated Cheddar cheese. Mix until combined. Preheat an oven to 350°. Meanwhile, heat a 10-inch cast-iron skillet or oven-safe frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set. Transfer the frying pan 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. Remove the frittata from the oven, sprinkle the last 1/4 cup of Cheddar cheese over the top, and return the pan under the broiler for another couple of minutes until the cheese is bubbling and the top is nicely browned. 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. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes. Makes 4 - 6 servings

More egg recipes from Lisa's Kitchen:
Fiery Deviled Eggs
Eggs in a Mulligatawny Sauce
Korean-style Poached Eggs
Indian-Style Baked Eggs Florentine

Ulundhu Kali / Urad Dal Kali Recipe - Health Food

I hope u all would have tasted this at the time of puberty.People usually make this with black urad dal with skin and palm jaggery(Karupatti in tamil) as it is supposed to be more healthy.In Tamil nadu, our grand mothers used to give this for the teen aged girls to make the bones strong especially Hip bones.When my paati gave this for me, i hesitated & cried a lot to eat this .But now i know its importance. Nowadays at this early age, we get pains in joints and back very often.We are not able to bend continuously for sometime.We get pain in spine.This shows the weakness of our bones.Urad dal helps to strengthen the bones.Apart from this urad dal has lots of other health benefits too.So its better to have urad dal in our regular diet to avoid all these problems.Apart from eating idli/dosa and vada, I feel this is also a good choice of including urad dal in our daily diet..So lets see how to make this ulundu kali/Urad dal kali at home.

INGREDIENTS

URAD DAL – 4 TBSP JAGGERY or PALM JAGGERY  – 4 TBSP GINGELY OIL – 2 TBSP CARDAMOM SEEDS – 2 NOS WATER – AS NEEDED.

METHOD

• In a kadai ,roast the urad dal till golden yellow. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
• Now take 4 tbsp of urad dal powder in a bowl and mix  2 cups of water.
• Cook the urad dal for 7-8 mins. It thickens . Stir well for sometime and make sure there are no lumps formed.
• Now add the powdered jaggery and mix well . Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates.
• Add the gingely oil and stir well.U’ll get a glossy , sliding non sticky kali is ready to njoy ..

Delicious , healthy uluthankali is ready to eat !!

NOTE

• If u use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.

Technorati Tags: kali,uluthangali,uluthangali for teens and ladies.

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Inspired by Valerie of City Life Eats who was one the winners of the August No Croutons Required Challenge featuring lentils, I adapted this recipe based on her Curried Quinoa Salad with Lentils. I just couldn't wait to try it as it contains some of my favorite ingredients and I never can resist the goodness and nutty flavor of quinoa. Known to the ancient Incans as the "mother of all grains," quinoa is not really a cereal grass but is used just like a grain, with the important difference that is contains a food value that no grain can match. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom, and is also a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E.

This tantalizing salad is perfect for a summer meal. I served it to my family along with a leafy green salad. A crowd pleaser for sure. An interesting range of textures and flavors all in one dish, the crunch of the vegetables, the nutty fluffiness of the quinoa combined with lentils, the flavors all come together with the spices and cashew dressing. Refreshing, perfectly balanced, making this dish an excellent choice for vegetarians.

Instead of the curry powder and other spices, you can use 2 teaspoons of garam masala and 2 teaspoons of a fresh curry blend made up of the following: a dash of asafoetida, a 1/2 teaspoon of ground mustard, a 1/2 teaspoon of ground fennel seeds, 1 - 2 green chilies, seeded and finely chopped, a 1/4 teaspoon of ground cloves, a 1/4 teaspoon of ground cardamom, a pinch of saffron, fresh cracked black pepper to taste, and 3 tablespoons of dried crumbled fenugreek leaves.

Feel free to reduce the recipe for a smaller serving and do increase the spices if you like it hot like I do. I was a bit more modest with the spicing than usual as I was serving it to my family who are not used to the heat like I am.

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from City Life Eats Published on October 12, 2011 Packed with flavor and nutrition, this quinoa and lentil salad is perfect for summer meals Print this recipe Ingredients: 1 cup dried quinoa 1 cup green or brown lentils 6 sun-dried tomatoes 3/4 cup raw cashews, broken into pieces juice from two lemons 1 teaspoon of curry powder dash of mustard powder fresh cracked black pepper to taste 1/4 teaspoon of cayenne pepper 1/2 teaspoon of ground coriander 1/2 teaspoon of ground cumin 1/2 teaspoon of garam masala 1/2 teaspoon of sea salt 1/2 cup of water 1 - 2 teaspoons of honey 1 large red pepper, seeded and finely chopped 2 - 3 jalapeños, seeded and minced 1/2 cup of scallions, both green parts and white parts, finely chopped Instructions: Rinse the quinoa under cold running water and soak overnight in 2 cups of water. Bring the quinoa to a boil, reduce the heat to low, cover and simmer for 15 minutes or until the liquid is absorbed. Rinse the lentils, transfer to a medium pot, and cover with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the lentils are tender, about 20 to 30 minutes. Drain off any excess water. Combine the cooked quinoa and lentils in a large bowl, and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop finely. Dry roast the cashew pieces over medium-low heat until golden brown, and set aside. To make the dressing, blend the roasted cashews, mustard powder, black pepper, spices, salt, water and honey in a blender or food processor until creamy. Add some of the dressing to the quinoa and lentils and toss. Now add the red pepper, jalapeños, scallions and sun-dried tomatoes. Add the rest of the dressing and stir well to combine. Serve chilled or at room temperature. Makes 6 - 8 servings

Other quinoa dishes you are sure to enjoy:
Spicy Lentil Quinoa Nut Loaf
Quinoa Stuffed Portobello Mushrooms
Breakfast Quinoa Porridge
Quinoa Soup with Corn

Popovers

Hot popovers slathered with butter and sprinkled with salt and pepper fresh out of the oven have long been among my favorite late-night treats — provided I've got the patience to wait the half hour that they take to bake, time that's usually spent gazing through the oven door with anticipation. But any patience exhausted by waiting on baking time is compensated for by a quick and easy preparation, and rewarded by light and fluffy treats with a delicious egg-y flavor. A perfect treat to go along with your meal at holidays.

A close relative of Yorkshire pudding, popovers are not only a great snack but also make a great addition to any number of meal ideas. Like Yorkshire pudding, popovers are simple to make but are very sensitive to precise mixing techniques, temperature and timing. The instructions below should guide you through the process of making perfect popovers, among which perhaps the most important is DON'T OPEN THE OVEN DOOR! I can pretty much guarantee that once you've made popovers the first time you'll be making them again soon. You will find it hard to resist eating the whole batch once they come out of the oven.

Note that the instructions call for filling alternating cups in muffin trays. There is a product available in kitchen stores called a popover tray. If you have a popover tray, disregard the instructions about alternating cups and filling empty cups with water.

Popovers

Recipe by Lisa Turner Published on October 7, 2011 Simple light and fluffy "egg-y" popovers make a great dinner addition or late night snack — slather with butter and sprinkle salt and pepper on top of a hot popover for a real treat Print this recipe Ingredients: 1 cup unbleached all-purpose flour 1/4 teaspoon sea salt 3 large eggs 1 cup milk Instructions: Preheat an oven to 450°. Using two 12-cup muffin trays, butter five alternating cups of one tray and four alternating cups of the second tray. Warm the trays in the oven while preparing the popover batter. Combine the flour and salt in a large mixing bowl. In a separate bowl, beat the eggs and milk until light and foamy. Whisk the egg and milk mixture into the flour mixture until just blended. Do not overmix. Sprinkle a little flour into the buttered cups and fill the empty cups 2/3-full with water. Fill the buttered and floured muffin cups 2/3 full with the batter. Bake at 450° for 15 minutes, then reduce the heat to 350° without opening the oven door. Continue baking for 10 to 15 minutes or until the popovers are a deep golden brown. Do not underbake. Remove from the oven and remove the popovers immediately onto wire racks. Smother with butter and sprinkle with a little salt and fresh ground black pepper, and serve hot. Makes 9 popovers

Other quick bread treats you may enjoy:
Ricotta Crumpets
Quick and Easy Corn Muffins
Olive Oil Parmesan Biscuits
Cheddar Dijon Biscuits

Mixed Lentil Dal

A proper and nourishing vegetarian diet must consist of a balance of legumes, grains and vegetables for complete proteins. This dal is easy to prepare and just right with a dressed up rice dish on the side such as Indian Lemon Brown Rice. A creamy blend of split dals, and a most delectable blend of spices along with the paste that makes the dish full of flavor and just right.

Yet another recipe adapted from Sukham Ayu by Jigyasa Giri and Pratibha Jain. I highly recommend this cookbook to people who adore Indian cooking such as I do. If you want to learn about vegetarian Ayurvedic cooking, this is the book you must have on your shelf.

Mixed Lentil Dal

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on October 5, 2011 A creamy blend of split dals and fragrant spices combined in a simple but flavorful curry Print this recipe Dals: 1/2 cup red lentils 3 tablespoons channa dal 2 tablespoons skinless urad dal 2 tablespoons split mung dal 1/2 teaspoon turmeric Paste: 2 teaspoons coriander seeds 1 teaspoon cumin seeds 3 to 4 dried whole red chilies 2 fresh chilies, seeded and chopped 4-inch piece of cinnamon stick 4 black peppercorns 2 whole cloves 1 clove garlic, chopped 1-inch piece of ginger, peeled and chopped Finish: 2 to 3 teaspoons ghee, butter or oil 1 small onion, finely chopped pinch of cayenne pinch of asafetida sea salt to taste 1/2 teaspoon amchoor (dried mango) powder Garnish: fresh coriander or parsley Instructions: Rinse the dals and soak in 3 cups of water for 1/2 hour to an hour. Bring to a boil along with the turmeric, reduce the heat and simmer until the dals are tender, about 20 to 30 minutes. Blend a portion of the dals using a hand blender or food processor or blender. Set aside. Grind or blend all of the ingredients for the paste with a tablespoon of water. Heat the ghee, butter or oil over medium heat in a heavy bottomed frying pan. Toss in the onion, stir and fry for 5 to 10 minutes. Reduce the heat to medium low, add the paste, cayenne, asafetida, and sauté for another 5 to 6 minutes. Transfer to the pot with the dal, along with the amchoor powder, sea salt and 3/4 cup of warm water. Simmer for about 10 minutes, adding more water to achieve your desired consistency. Garnish with fresh parsley or coriander and serve hot. Makes 4 to 6 servings

More lentil recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Urad Dal and Tomato Soup
Spicy Lentil Indian Stew
Mustard Roasted Adzuki Beans with Urad Dal
Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce