SIMPLE ALOO CURRY / POTATO CURRY

This is my mom’s recipe. I make this twice a week for my daughter.She loves this curry a lot. Its very simple to prepare .Tastes the best with dal rice & rasam rice. I’ve given the quantity of chilly powder according to my doter’s taste. I make it less spicy. Please adjust as per ur tastebuds .

INGREDIENTS

Potato – 4 nos ( If medium sized) Big onion -  1 no (finely chopped ) Ginger – 1/2 inch piece (-do-) Garlic cloves – 5  nos (-do-) Chilly powder – 1 tsp ( U can replace with sambar powder) Turmeric powder – 1/8 tsp Salt – As needed Curry leaves – a few Mustard seeds – 1/4 tsp Urad dal – 1/4tsp Jeera – 1/4 tsp Cooking oil – 2 tbsp Coriander leaves – to garnish Lime juice – a few drops.

METHOD

Pressure cook potatoes with little turmeric powder. Cut into bite sized pieces. In a kadai , heat oil and temper with mustard seeds , urad dal & jeera. Add the finely chopped onions , ginger & garlic pieces , curry leaves and saute for few mins. Then add the potato cubes , turmeric powder, chilly powder and salt. Toss well for few minutes and finally garnish with coriander leaves. Switch off the flame and add a few drops of lime juice.Mix well and serve. Serve with rice . It goes well with lemon rice too…

Note :My mom adds G&G paste. But we don’t like it.So i add pieces of G&G.If u want u can add garam masala powder at the end to make it more flavourful. The same can be used as a stuffing for masala dosa, stuffed buns etc. It tastes good with roti..

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Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

My best friend Basil usually comes over for a weekend evening visit and when he does, I like to think of a creative meal to make for him. Basil is a good cook, but as he is busy, he usually makes a handful of tried and tested recipes during the week so it is a treat for him to visit my kitchen for dinner. Food blogging does have one advantage and that is rarely do we eat the same dishes because I need to come up with new material. The disadvantage is that dinner has to wait until the photos are taken … ah well, that is a small price to pay for a satisfying and interesting meal.

This salad was inspired by Ancient Grains for Modern Meals by Maria Speck. I am absolutely smitten with this cookbook and lots of the recipes have been bookmarked to try because I enjoy dressing up my grain dishes. I could not resist another cooking session with Halloumi cheese, and this is one of the few recipes I have tried so far. A traditional salty Cypriot cheese made from sheep's, goat's and frequently cow's milk known for its ability to hold its shape and firm texture when cooked and for the "squeaky" sound it makes when you chew it, Halloumi is a perfect choice to fill out a salad. It may be difficult to find, but can often be purchased at specialty cheese or Greek shops. If you can't find it, other Greek saganaki cheeses can be substituted. Similarly, rye berries can be substituted with other whole grain berries if necessary, but the rye berries have a depth of flavor that is wonderful in this salad.

A rather unconventional pairing perhaps, but I served it with oseng oseng tempe and a peanut butter loaf for dessert. Overall, a delicious meal.

Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Cuisine: Greek Published on April 29 , 2012 A fresh-tasting and gorgeous Greek-style salad with chewy rye berries, leeks, olives, and fresh herbs topped with fried Halloumi cheese — an astonishing and wonderfully pleasing array of different textures and flavors Print this recipe Ingredients: 3/4 cup of rye other whole grain berries 1 1/2 cups water 6 sun-dried tomatoes 2 medium leeks, trimmed and sliced 1/2 cup water or vegetable stock 1/4 cup fresh mint leaves, chopped 2 tablespoons capers 3/4 teaspoon fennel seeds 1/2 to 2/3 cup Kalamata olives, pitted and chopped 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper, or to taste Halloumi: 1/4 pound Halloumi cheese 2 teaspoons dried thyme 1 teaspoon olive oil 1/4 teaspoon fresh cracked black pepper, or to taste 1/2 teaspoon dried red pepper flakes pinch of cayenne Instructions: Rinse the rye or whole grain berries and soak overnight in enough water to cover. Drain and transfer to a medium saucepan. Add 1 1/2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 50 to 60 minutes or until the grains are slightly chewy. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop, setting aside 2 tablespoons of the soaking liquid. In a large heavy-bottomed pot, bring the leeks, water or stock, and orange zest to a boil. Reduce the heat to medium-low, cover, and cook for 10 minutes or until the leeks are tender, stirring occasionally. Drain. To assemble the salad, scatter the cooked rye berries onto a serving plate, and top with the leeks, sun-dried tomatoes, mint leaves, capers, fennel seeds, olives, and salt and pepper. Cut the Halloumi cheese into thin (1/8-inch thick) slices and transfer to a plate. Sprinkle with thyme, olive oil, the reserved liquid from the sun-dried tomatoes, black pepper, red pepper flakes and cayenne. Brush the mixture evenly over the cheese, and gently turn and coat the other side. Heat a cast-iron or non-stick skillet over medium heat. When hot, add the cheese to the pan and cook until it begins to brown around the edges, about 5 minutes. Flip and cook until the other side is browned. Top the salad with the fried cheese, and garnish with some additional fresh mint leaves. Makes 4 to 6 servings

More Greek recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Baked Gigantes Beans in Tomato Sauce
Greek Feta & Olive Frittata

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Simple Green Curry Potato and Corn Soup

A hot bowl of a simple homemade cream of potato soup is one of life's many comforts, especially as we wait for the temperatures to rise here in Ontario. But our lifelong appreciations for this and other favorite comfort foods can be enhanced with "grown-up" flavors. Borne out of a craving for the mild starchy goodness of potato soup, for example, this recipe adds chewy niblets of sweet corn and hints of hot and sour from a homemade Thai green curry paste to make a winning combination of simplicity and sophistication in one bowl. Both the inner child and the adult in you will be delighted.

Simple Green Curry Potato and Corn Soup

Recipe by Lisa Turner Cuisine: Thai Published on April 27, 2012 A warm and comforting cream of potato and corn soup enhanced with hints of hot and sour from Thai green curry paste Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 scallions, white and green parts, sliced 1 celery stalk, sliced 2 pounds white or yellow potatoes, chopped 4 cups water or vegetable stock 1 cup sweet corn, fresh or defrosted frozen 1/2 cup milk or cream 1 to 2 tablespoons green curry paste, to taste 1 teaspoon sea salt, or to taste Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onion and the white parts of the scallions, and sauté for 2 to 3 minutes or until the onion is soft. Add the celery and stir for another minute. Toss in the potatoes and pour in the water or vegetable stock. Raise the heat slightly and bring to a slow boil. Reduce the heat to medium-low, cover the pan, and cook until the potatoes are just tender, about 30 minutes depending on the size of your potato cubes. Stir in the corn and continue to simmer for 10 minutes. Stir in the milk or cream and green curry paste, and simmer for 2 to 3 more minutes. Remove from heat and purée a portion of the soup with a hand blender or in a countertop blender. Season with salt and serve hot or warm, garnished with the green parts of the scallions. Makes 6 to 8 servings

Other simple comfort soups from my vegetarian kitchen:
Creamy Beet Borscht
Hungarian Mushroom Soup
Indian Sour Mung Bean Soup
Quinoa Soup with Corn

On the top of the reading stack: Quinoa 365: The Everyday Superfood

Audio Accompaniment: Tlon - Acoustic Lazy Dolls

Indian Lentil and Rice Pancakes

These Indian pancakes are not like the ones we typically think of in North America or in most of the Western world for that matter. Here we think of cake-like little rounds served with some maple syrup and butter. Delicious for sure, but Indian pancakes are a different and savory experience altogether, as often made with whole rice grains or dals as with flour. I so adore Indian pancakes — great for breakfast, brunch or dinner, or even as a snack. Rather like thick crêpes, this recipe was inspired by 1,000 Indian Recipes by Neelam Batra. Another must for your bookshelf. How can you go wrong with 1,000 offerings that will please anyone who enjoys Indian cooking with suggestions for any meal of the day? As noted in previous posts, this book is not strictly vegetarian, but I bet you can imagine just how many of the recipes are vegetarian, and how many others are easily adaptable to suit a meat-free diet. I have no affiliation with the author, but I continue to promote a book that has proved such a staple for ideas and information. Spread the word and keep the marketplace free and informed.

The most time-consuming aspect of this recipe is frying up each pancake, but the heavenly aroma of fried spiced batter will keep you going, and when it is time for dinner you will especially enjoy the fried-up fermented and ground-up little creations. Consider adding some green peas to the batter for an extra boost of flavor. Serve with salsa, chutney (pictured below), Indian pickles, yogurt, a sambar, or any side vegetable dish that suits your fancy. I do believe that Indian crêpes and pancakes are my new passion. Next stop is stuffed mung bean pancake rolls with paneer cheese. Stay tuned … and healthy!

Indian Lentil and Rice Pancakes

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on April 25, 2012 Soft, savory and spicy Indian pancakes made with slightly fermented and ground rice and dals — a heavenly breakfast, light lunch or snack served with chutney and yogurt Print this recipe Preparation: 2/3 cup basmati rice 3 tablespoons whole mung beans 3 tablespoons urad dal 3 tablespoons toor dal 3 tablespoons channa dal, Other ingredients: 1 small onion, chopped 1/4 cup fresh parsley or cilantro, chopped 2 - 3 fresh green chilies, seeded and finely chopped 1/2 - 1 teaspoon sea salt, to taste 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cayenne a few pinches of asafetida 1 1/3 cups water 1/4 cup sesame oil or ghee Instructions: Rinse the rice, mung beans and dals and soak overnight in enough water to cover. Drain the rice, beans and dals, and transfer to a blender or food processor along with the onion, parsley or cilantro, chilies, salt, turmeric, cumin, cayenne and asafetida. Add the water gradually to the blender and process until you have a smooth, semi-thick batter that is of pouring consistency. Transfer the batter to a bowl and whisk with a fork for a few seconds to fluff up the mixture. Let the batter sit, covered, for 4 hours. Fluff again with a fork before frying. Heat a teaspoon or so of the oil in a non-stick skillet over medium heat. When hot, ladle about 1/2 cup of the batter into the hot pan and, with the back of the ladle, spread the batter out into a thin 5 to 6-inch circle. Fry for 2 to 3 minutes or until the pancake begins to set and the bottom starts to brown. Brush the pancake with a bit of oil along the edges, with a dab into the center, and cook for another minute. Flip and cook until the other side turns a golden color, about a minute. Remove from the pan and keep warm in a 200° oven while you cook the remaining pancakes. Makes about 10 5" or 6" pancakes

More Indian breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Savoury Rice and Ural Dal Pancakes
Rice Flour Pancakes
Besan Roti
Savoury Rice and Split Pea Pancakes with Buttery Green Beans and Tomato-Cilantro Sauce

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Ridis

Peanut Butter Loaf with Dates and Prunes

After a brief taste of spring in the middle of March, cold temperatures are once again the norm here in Ontario. What better excuse to get into the kitchen and cook and bake to warm up and cheer up? Moist with a melt-in-your-mouth sensation, this loaf is quick to prepare. If you like peanut butter as much as I do, this is just the bread for you. The peanut flavour really comes out here but it does not overpower the other ingredients present in the loaf.

As has become my tradition, I always make a treat to share with my charming and loving father-in-law when I get a chance to see him. Such a precious man deserves to be spoiled. He told me that it was one of the best things he had the pleasure to try from my kitchen. It won't be the last either and I do take requests, although there is nothing like a surprise for brunch. Of course, my husband never complains when I bake — he had his fair share and I told him that he had to leave some for our friend Basil who was expected for dinner the next day. He too likes my baked offerings. Homemade baked goods easily trump those you can find at most retail outlets.

Peanut Butter Loaf with Dates and Prunes

Recipe by Lisa Turner Published on April 23, 2012 A soft, moist and fragrant loaf with a gentle peanut butter flavor — quick and simple to prepare Print this recipe Wet ingredients: 1/4 cup unsalted butter, softened 3/4 cup natural crunchy peanut butter (unsweetened) 3/4 cup sugar 2 large eggs 1 cup milk 1 teaspoon vanilla Dry ingredients: 2 cups spelt or unbleached white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 cup chopped dates 1/2 cup chopped prunes Instructions: Preheat an oven to 350° and grease a 9 × 5 loaf pan with butter. In a large bowl, cream together the butter, peanut butter and sugar. Beat the eggs in, one a time, until well blended. Now add the milk and vanilla and stir well to combine. In a medium bowl, combine the flour, baking powder, baking soda, salt, dates and prunes. Add this mixture to the peanut butter and milk combination and stir with a spatula until just moistened. Bake for 1 hour or until a cake tester inserted into the middle of the loaf comes out clean. Makes 1 9-inch loaf

Other quick breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños
Rice Muffins
Jalapeno Spoon Bread
Lemon Ricotta Blueberry Biscuits

On the top of the reading stack: cookbooks

Audio Accompaniment: howling wind

INSTANT MANGO PICKLE | மாங்காய் ஊறுகாய்

My mom makes this pickle for my dad . A very simple yet delicious pickle that goes well with curd rice & dal rice( paruppu sadam).I hope most of u make this kind of pickle at home . A simple , easy to make pickle for beginners.Here comes the recipe..

INGREDIENTS

Raw mango – 1 no (medium size) Red chilli powder – 1-1.5 tsp (adjust) Hing / Asafetida – 2 pinches Roasted & powdered methi seeds - 1/4 tsp (optional , i dont add) Salt – As needed To temper(optional) Mustard seeds – 1/4 tsp Urad dal – 1/2 tsp Curry leaves -  few

METHOD

Chop mango into very small pieces.Add salt and hing. Mix well and allow to sit for 30 mins.. The mango and salt leaves water and it gets soaked well. Now add the red chilli powder ,mix well.. Finally temper with the above said ingredients if desired.Usually i do. But this step is completely optional as my mom wont do this every time.

NOTE

1. My MIL also makes an instant version in which she mixes finely chopped green chillies & salt along with raw mango pieces . Keep it for 10 mins , mix well and enjoy.. This also tastes equally good as the above said pickle.Try this too.

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Tomato Chutney, South Indian Style

Spicy and tangy, you just can't go wrong with this thick chutney that pairs so well with a variety of Indian breads and crêpes. A nice dip for dried chips too. I dare say it would be lovely smothered over some fresh cooked pasta. To cool the heat, if you must, serve with a side bowl of plain yogurt or some sour cream if you are wanting to use this as a dip for dried or baked tortillas. Easy to prepare, making your own chutneys and salsa at home is far superior to store bought versions.

South Indian Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on April 21, 2012 A fresh, spicy and tangy tomato chutney — can be used as a dip or sauce, or in place of salsa Print this recipe Ingredients: 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon black peppercorns 1 teaspoon channa dal or yellow split peas, well rinsed 1 teaspoon urad dal without skins, well rinsed   1/4 cup ghee or sesame oil 1 teaspoon black mustard seeds small handful of dried curry leaves 2 to 3 dried red chilies, broken into bits 1 small onion, finely chopped 1 large clove garlic, minced 1/2 to 1 teaspoon cayenne 1 teaspoon sea salt   2 medium tomatoes, finely chopped 3 sun-dried tomatoes, soaked in hot water for 20 minutes and finely chopped 1 1/2 teaspoons tamarind pulp Instructions: In a coffee grinder, grind together the coriander seeds, cumin seeds, peppercorns and split dal to a fine powder. In a small saucepan or frying pan, heat the ghee or oil over medium heat. When hot, add the mustard seeds, curry leaves and red chilies. Stir and fry until the mixture begins to splutter and pop. Now add the onion and garlic, stir for a minute or so, and then add the ground spice and dal mixture, along with the cayenne and salt. Stir for another few minutes. Next, add the tomatoes, sun-dried tomatoes and tamarind, reduce the heat to low, and cover and simmer until the sauce is thickened, stirring occasionally. This should take about 20 minutes. Serve warm, at room temperature, cooled, or freeze until needed. Makes about 1 1/2 cups

More chutneys and sauces you are sure to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Tomato Chutney
Spicy Sun-Dried Tomato Paste
Mushroom Marinara Sauce
Tamarind Chutney

Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan

Not technically a grain but considered by 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. A perfect choice for vegetarians and vegans too. Quinoa is also gluten-free, but it is advised that if you have severe allergies to wheat products to make sure quinoa is processed separate from the other grains containing gluten.

Simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavour of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes.

I have made this recipe three times already. The first time, the photos turned out like mud. The second time, I was distracted and forgot to add the Parmesan, but oh well, as this would be a good version for vegans and it was very tasty anyway. The third time around, I put everything together as planned. Paired with mushrooms and sun-dried tomatoes, this is one flavour-packed dish.

Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan Cheese

Recipe by Lisa Turner Published on April 19, 2012 A rich, hearty and wholesome quinoa pilaf cooked with mushrooms and sun-dried tomatoes, and topped with fresh Parmesan cheese Print this recipe Ingredients: 1 cup quinoa 1 1/2 tablespoons butter or olive oil 1 large shallot, finely sliced 1 clove garlic, crushed or minced 2 jalapeños, seeded and finely chopped 1/2 teaspoon cayenne 1 cup quartered white mushrooms 1 cup quartered cremini mushrooms 5 - 6 sun-dried tomatoes 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons fresh parsley, chopped 3/4 cup fresh grated Parmesan cheese Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the butter or oil in a large saucepan over medium heat. When hot, add the shallot and stir and fry for a few minutes. Now add the garlic and jalapeños and stir and fry for another minute or so. Next stir in the cayenne and then add the quinoa with the water it has been soaking in. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes or until most of the liquid is absorbed. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Now add the mushrooms to the pan, along with the sun-dried tomatoes, salt and pepper, and cook, stirring often, for 10 to 15 minutes or until the liquid is absorbed. Stir in the parsley and Parmesan cheese and serve. Makes 4 - 6 servings

Other quinoa recipes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Quinoa, Mushroom, Goat Cheese Cake
Breakfast Quinoa Porridge
Spicy Lentil Quinoa Nut Loaf

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Trentemøller: My Dreams feat. Marie Fisker

Parathas Stuffed with Vegetables and Spices

On Easter weekend, we were treated to a visit from a longtime cherished friend who moved to New Zealand about 4 years ago. He brought along his wife who is expecting soon — a pleasure to meet her. Such a lovely couple, and it was great to catch up with Mike. Certainly one of the most intelligent, witty and humorous friends I have been lucky to meet. Mike has also been a long time fan of my kitchen too and, of course, I just had to serve up a feast to celebrate the occasion of his visit, recent marriage and expected child. My best friend Basil also came for dinner and my husband was there too. Thanks to my diners for their high praise.

I started the meal with these stuffed parathas and my famous Curried Indian Vegetable Soup. The next course was Macaroni and Paneer Cheese — a nice twist on an old classic. Corn muffins were also part of the meal, and for dessert, Cocoa Fruit Treats.

These parathas are thicker than many of the ones I have come across in restaurants but I wanted something substantial and filling. Fairly easy to prepare, you may end up with more filling than you need. However, that being the case, I reserved the extra filling because it is just tasty as a side, perhaps served with a bit of yogurt or fry it up with some butter and / or a bit of egg for breakfast or brunch. Roll the dough out into thinner rounds if desired.

Parathas Stuffed with Vegetables and Spices

Recipe by Lisa Turner Cuisine: Indian Published on April 17, 2012 Chewy Indian whole wheat flatbreads stuffed with a fragrant and spicy potato and vegetable filling Print this recipe Parathas: 2 cups whole wheat flour 2/3 teaspoon sea salt scant cup of water 8 tablespoons ghee or sesame oil 2 tablespoons ghee, butter or oil for frying Filling: 3 medium potatoes 1/2 cup peas, fresh or defrosted 2/3 teaspoon turmeric 1 teaspoon garam masala 1/4 - 1/2 teaspoon cayenne 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced 1 teaspoon sea salt handful fresh parsley or coriander, rinsed and chopped Instructions: To make the paratha dough, mix together the flour, salt, water and ghee or oil to form a dough. Knead gently until you have a soft dough, adding a bit more water or oil if too dry. Let sit for a while, covered with plastic wrap while you prepare the filling. Pierce the potatoes with a fork a few times and roast in a 425° oven until they are fork tender and soft enough to mash. Transfer to a large bowl, mash the potatoes and then mix in the peas. Stir in the rest of the ingredients until well mixed Divide the dough into 8 equal portions and roll out each ball of dough on a floured surface into a roughly 7-inch round. Brush the sides of a round with water and then add a tablespoon or so of the potato mixture. Top with another round and press together the edges until well sealed. Repeat with the remaining rounds. Brush a heavy non-stick frying pan with some of the oil for frying and heat over medium heat. Gently add one of the parathas and fry until golden — about 3 to 4 minutes — and then flip and fry for a few minutes longer. Keep warm in a 150° oven while you are frying the rest of the breads. Brush the pan with more oil as necessary and cook the rest of the parathas. Makes 6 parathas

More Indian flatbreads you are sure to enjoy from my Indian Vegetarian Kitchen:
Indian Besan Roti
Home-Style Chila
Paratha Stuffed with Sweet Potato and Potato
Makki Di Roti (Griddle Cooked Corn Bread)

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Trentemøller: My Dreams feat. Marie Fisker (official music video)

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

Vibrant is the first word that comes to my mind after making and tasting this dish that I slightly adapted from my dear friend Susan of The Well Seasoned Cook. Black-eyed peas are so easy to work with and don't take long to cook after a night of soaking. This was another hit with my dinner guests. To fill it out, serve with some brown rice and a nice glass of red wine. My only complaint is cracking the walnuts. What a mess all over the floor, but worth it and they are so good for you.

Apparently considered a sign of intellect because these little delights resemble the brain when cracked open, walnuts are an important source of omega-3 fatty acids, one of the highest sources of anti-oxidants found in any nut, and an especially good source of vitamin E as well as other vitamins and minerals.

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

Recipe by Lisa Turner Adapted from The Well-Seasoned Cook Cuisine: Turkish Published on April 15, 2012 A simple and nutritious but earthy, fragrant and wonderfully flavorful Turkish-style black-eyed pea salad — can be served at any time of year Print this recipe Salad: 2 cups dried black-eyed peas 1/2 cup shelled walnuts 1 bunch scallions, white and green parts, finely chopped 1/2 cup pomegranate seeds 1 cup fresh parsley, chopped 1 medium tomato, seeded and finely chopped Dressing 1/2 cup olive oil juice from 3 large lemons 4 to 5 teaspoons dukka 1 teaspoon rock salt or sea salt freshly crack black pepper to taste Instructions: Rinse the black-eyed peas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, cover, and simmer until the beans for 40 minutes or until the peas are soft. Drain and transfer to a large bowl. Meanwhile, toss the walnuts in a small saucepan or frying pan over medium-low heat for 5 to 10 minutes or until fragrant and slightly browned. Add the walnuts, scallions, pomegranate seeds, parsley and tomato to the black-eyed peas and toss to combine. To make the dressing, whisk together the olive oil, lemon juice, zahtar, salt and pepper. Gently toss with the salad ingredients. Serve at room temperature or cold. Makes 6 servings

Other black-eyed pea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Black-Eyed Peas with Dried Mushrooms
Black-eyed Peas in an Indian Curried Soup
Lobhia Masala
Black-eyed Peas in an Indian Curried Soup

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Hang Massive - Once Again - 2011 ( hang drum duo )