Spicy White Cheddar Shortbread Crackers

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas, usually as a treat sweetened with jam. This year, Gay Lea Foods has provided me with a sample of their butter and two new innovative recipes to grace your holiday table this year. While the banana coconut cream shortbread sounded appealing, my taste for savory and spicy drew me immediately to the chipotle and white Cheddar shortbread crackers. Light and buttery with a wonderful cheese flavor and a perfect piquancy from habanero powder — I didn't have chipotle on hand — my husband and I couldn't stop eating them as soon as they had cooled down! Very highly recommended for entertaining at this time of year, or for a snack if you're not so inclined to share! Although the recipe makes about 30 crackers, they're so light that they'll disappear much faster than you would expect — do double or triple the recipe if there's going to be more than a handful of people, and if there are any left by any chance they will keep in a tightly sealed container for up to a week.

Spicy White Cheddar Shortbread Crackers

Recipe by Lisa Turner Adapted from Gay Lea Foods Published on December 12, 2010 Simple, delicate and buttery shortbread crackers baked with sharp white Cheddar and a few pinches of dried hot pepper for a terrific addition to entertaining platters Print this recipe Ingredients: 2 3/4 cups unbleached white flour 1/4 cup cornstarch 2 tablespoons sugar 1 teaspoon chipotle, cayenne or habanero powder 1 teaspoon sea salt 1 1/4 cup cold unsalted butter 1 cup grated extra-old white Cheddar cheese Instructions: In a food processor, pulse the flour, cornstarch, sugar, spice and salt. Add the butter, cheese and a few tablespoons of water, and pulse until a soft dough forms. Divide the dough into two equal portions. Shape into logs about 1-inch thick. Wrap in plastic wrap and chill for at least 1 hour. Preheat an oven to 350° and line a baking sheet with parchment paper. Slice each log into rounds about 1/4-inch thick and transfer to the prepared baking sheet. Bake for 10 to 12 minutes or until the crackers begin to brown on the edges. Rotate the baking sheet part way through the baking time. Repeat with the remaining dough. Cool the crackers on a wire rack before serving. Store in a tightly sealed container for up to a week. Makes about 30 crackers

More shortbread recipes you might wish to try:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread Bars

Spicy Mixed Dal Soup

There is very little that is more comforting for the chilly weather than a combination of mixed dals combined into a thick nourishing soup with warming spices. Quick and easy to make, with the delight of sweet tamarind in the mix, those who enjoy Indian creations will not be disappointed.

Earlier in the week, London was bombarded with record amounts of snow — about 4 feet of snow in a matter of days. The city is still digging out and I continue to take refuge in my kitchen.

I'm sending this recipe to Priya who is hosting My Legume Love Affair this month, a most popular event started by my dear friend Susan of The Well Seasoned Cook.

Spicy Mixed Dal Soup

Recipe by Lisa Turner Cuisine: Indian Published on December 8, 2010 Simple, warming and nourishing spicy south Indian soup with toor dal and split mung beans Print this recipe Ingredients: 2-inch piece tamarind pulp 1/2 cup toor dal or yellow split peas 1/2 cup split mung beans 1-inch piece fresh ginger, minced or grated 3 green chilies, seeded and finely chopped 1 large tomato, chopped 1/2 teaspoon turmeric 1 teaspoon sea salt 4 cups water 1/4 cup fresh parsley or cilantro, chopped Tempering: 1 tablespoon ghee, butter or oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds large handful of fresh or dried curry leaves 2 tablespoons chickpea flour (besan) 1/2 teaspoon cayenne 1/2 teaspoon asafetida Instructions: Soak the tamarind pulp in hot water for 20 to 30 minutes, then strain the liquid into a bowl, squeezing as much water from the pulp as possible. Discard the pulp. Combine the toor dal or split peas, split mung beans, ginger, chilies, tomato, turmeric and salt in a large saucepan. Add the tamarind water and pour in 4 cups of water. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for 45 minutes or until the dals are tender. Heat the ghee, butter or oil in a small sauce pan over medium-high heat. When hot, add the cumin seeds and mustard seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, chickpea flour, cayenne and asafoetida, and stir for another few minutes. Pour into the soup and let the soup simmer for another 5 minutes to blend the flavors. Serve hot, garnished with chopped parsley or cilantro. Makes 4 servings

More delicious lentil recipes from Lisa's Vegetarian Kitchen:
Toor Dal Pumpkin Soup
Toor Dal Palak (Toor Dal & Spinach)
Mung Bean Paneer
Mung Tamarind Dal

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Tajmahal

Potato Cauliflower Soup with Brown Rice

So simple but so comforting, this steaming bowl of thick and creamy potato soup is just perfect for a chilly winter day - so much so that when it's simmering on the stove it's really all I want for supper. But potatoes, onions and milk don't quite cut it as a meal proper, so I often treat potato soup as a base for adding other complementary nutrients and flavours without compromising the simplicity and comfort that makes its appeal, as with this soup, in which cauliflower and brown rice lend a hint of elegance and a lovely bit of sweetness and nuttiness to the wonderful flavour of the potatoes, as well as a healthy portion of extra vitamins, minerals and dietary fibre.

A little thyme and a garnish of grated aged cheddar cheese round out a wholesome and revitalized soup that's still just as simple, warming and comforting as the old standard we've all come to love.

Potato Cauliflower Soup with Brown Rice

1 cup cooked brown rice (1/2 cup dried)
1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon dried thyme
1 small head cauliflower (1 1b.) cut into florets
2 large potatoes (1 lb.) diced
3 cups vegetable stock
1/2 cup whole milk
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
aged cheddar cheese, grated for garnish

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a moment or two, then swirl to coat the pan. Add the onion and cook until translucent, about 5 minutes.

Toss in the thyme and stir once. Add the cauliflower, potatoes and rice and cover with the vegetable stock. Bring to a boil, then reduce heat to medium-low, cover and simmer for 15 minutes or until the vegetables are tender. Pour in the milk and heat the soup throughout.

Remove from heat and season with salt and plenty of fresh ground black pepper. Ladle into bowls and top with grated cheddar cheese.

Serves 4 to 6.

Other potato dishes from Lisa's Kitchen you are sure to enjoy:
Scalloped Potatoes with Coconut Milk
Crunchy Potatoes, Bengali-Style
Potato, Onion and Stilton Frittata

On the top of the reading stack: Food and Drink

Audio Accompaniment: Shuttle 358

MULLANGI THOGAYAL | RADISH RECIPES

I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

INGREDIENTS :

• Radish – 2 nos (medium sized)
• Red chilly – 4 - 5 nos
• Tamarind – Small gooseberry size
• Urad dal – 1.5 tsp
• Ginger – 1/4 inch piece ( cut into small pieces )
• Salt & water – as needed.
• Cooking oil – As needed.

METHOD :

• Peel the skin & grate the radish.Saute radish with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
• Roast the red chilly & urad dal with hing using 1 tbsp of oil.
• Grind everything with tamarind, salt & water.

Mix with hot plain rice topped with ghee and enjoy !!

My Legume Love Affair - The November Edition - 29

It is a pleasure to display a wonderful array of legume recipes this month. My dear friend Susan of The Well Seasoned Cook offered me the opportunity to host MLLA for November. Lots of healthy and tasty vegetarian recipes to choose from here. A big thanks to Susan for organizing this event and thanks to all who submitted their recipes. The random draw has taken place and Tanvi of Sinfully Spicy is the lucky recipient of a six-bag assortment case of dried beans from Hurst Beans and a choice of a cookbook or food related book from Amazon for up to $15.00US. Congratulations Tanvi and your Cornmeal Crusted Black Beans & Green Gram Cutlets will be gracing my table soon.


Shundal
from Bird's Eye View, of Food and Laughter located in Gurgaon, India. There is no picture of this dish, but it sounds lovely and she shares this darling picture of dolls instead.


Thai Coconut Curry Lentil Soup
from Jeanette's Healthy Living located in Conneticut, US. This spicy and pretty soup is pure comfort food indeed.


Cranberry Bean Mole with Roasted Butternut Squash
from Janet of Taste Space, located in Toronto, Ontario, Canada. A gorgeous dish that is just perfect for the cool weather.


Vegetarian Shepherd's Pie
from Samantha, located in Ottawa, Canada, and though she does not have a blog, she has kindly submitted this delicious recipe containing lentils and lots of delicious veggies. The photo has been contributed by Susan.


Tofu Tikka Masala
from Denny of Oh Taste n See, located in Seattle, WA, US. This lovely curry dish would certainly be heavenly alongside the Oats Roti that was served with this tempting creation.


No-oil Mattar Paneer
from Priya of Enveetu Kitchen located in Sharjah, UAE. One of my favorite Indian dishes and as far as I am concerned, you can never have enough recipes for this delightful dish.


Wild Rice and Lentil Soup
from Claire of Chez Cayenne located in Houston, Texas, US. Such a flavourful and warming combination of ingredients.


Mashed Tapioca with Sprouted Green Peas and Coconut
from Swathi of Zesty South Indian Kitchen located in Texas, US. Served with rice, enjoyed for breakfast, lunch, dinner or as a snack, this is truly a treat.


Dhokla/Steamed Gram Flour Cake
from Anu of Truth Personified, located in Los Angeles, US. Made from scratch and inspired by her mom, this creation is unique and oh so tempting.


Spicy Chickpeas with Ground Pomegranate Seeds
from Lisa of Lisa's Kitchen, located in London, Ontario, Canada. Lots of spicy goodness in this dish.


Cinnamon Spiced Chickpea & Sweet Potato Salad
from Megha of Live to Eat, located in India. Healthy, tasty and such a treat for any vegetarian or carnivore.


Sambar Vegetable Soup
from Tigerfish of Teczcape - An Escape to Food, located in California, US. South Indian creations such as this are irresistible, especially with mung beans.


Sambar (Lentil and Vegetable stew)
from Akheela of Torviewtoronto, located in Toronto, Ontario, Canada. This lovely dish featuring toor dal and lots of spices is sure to please those who enjoy Indian food as much as I do.


Eggplant Rice
from Akheela of Torviewtoronto, located in Toronto, Ontario, Canada. Tamarind and split legumes are combined here with rice and eggplant for a most nourishing meal.


Eggless Pumpkin Pancakes with Cinnamon with Chickpea Flour
from Graziana of Erbe in Cucina, located in Italy. These lovely pancakes will surely please the palate.


Yam, Black Bean and Amaranth Burritos
from Janet of Taste Space, located in Toronto, Ontario, Canada. This creative dish could not fail to please, and the presentation is simply divine.


Black Bean and Tomato Quinoa Salad
from Janet of Taste Space, located in Toronto, Ontario, Canada. Quinoa combined with black beans is a delightful and healthy dish.


Mung fudge (Ashoka halwa)
from Sowmya of Vegetarian Cultural Creatives located in Indiana, USA. This south Indian sweet is often served at weddings. I'd be sure to enjoy this for any occasion.


Dahi Gujiya-Stuffed Lentil Dumplings In Yogurt Sauce
from Tanvi of Sinfully Spicy, located in USA. Urad dal shines here, especially topped with tamarind chutney.


Peanut Jaggery Balls
from Priya, of Enveetu Kitchen, located in Sharjah, UAE. Such a delightful treat that could be enjoyed on any occasion.


Rajma Cutlet
from Priya of Enveetu Kitchen, located in Sharjah, UAE. Sprouted kidney beans are transformed into a delicious crispy starter.


Quinoa, Chickpea and Fennel Salad
from Vanessa of Sweet Artichoke, located in Switzerland. Quick to prepare, this dish is certainly a complete meal in itself.


Warm Autumn Three Bean Salad,
from Apu of Annarasa - Essence of Food, located in USA. This warming salad is perfect for autumn weather, especially served with soup and freshly baked bread.


Mexican Rice Salad
from Johanna of Green Gourmet Giraffe, located in Melbourne, Australia. This spicy Mexican inspired dish would be most perfect for a picnic indeed. I am flattered that Johanna based her recipe on my Brown Rice and Two-Bean Salad.


Pumpkin, Black Bean and Leek Chilli
from Mango Cheeks of Allotment 2 Kitchen, located in West of Scotland. Lots of chilies in this spicy dish and I certainly could not resist a bowl that includes pumpkin, black beans and borlotti beans.


Quick and Spicy Tomato Soup
from Chaya, of Comfy Cook, located in New York, USA. Cannellini beans shine here with marinara sauce and veggies. Certainly worth going back for seconds.


Quinoa Twice Cooked
from Chaya of My Sweet and Savory, located in New York, USA. Black beans go along nicely with nutty quinoa and tomatoes in this dish.


Green Tuvar Ghassi/Lilva Gassi/Curry
from Veena of Veg Junction, located in India. This dish with fresh tuvar was inspired by a dish her mom often makes.


Black Bean Chili
from Honey Bean of Bee and the Fruit in the Kitchen located in USA. This delicious chili is not only pretty but quite tempting too.


Mung Beans and Buckwheat Groat Soup with Leek and Salvia
from Bril of Brilblog, located in Valsorda on Garda Lake Italy. Some of my favorite foods are in this dish that is a complete meal in itself.


Cornmeal Crusted Black Beans & Green Gram Cutlets
from Tanvi of Sinfully Spicy, located in USA. This baked cutlet with a cornbread crust is certainly healthy and how could I resist?


Penne Pasta with Lentil Sauce from Jayasri
of Cooking is Divine, located in the United Kingdom. Brown Lentils really fill out this easy to prepare dsh.


Fava Bean Dip (Gluten-Free, Vegan, Low-Glycemic, Nut-Free, Soy-Free)
from Valerie of City Life Eats, located in Washington, DC, USA. Fresh fava beans are used in this dip that is surely worth the time it takes to make.


Tomatillo Peanut Kuzhambu
from Denise of Oh Taste n See, located in Seattle, WA, US. This colorful spicy dish was originally a korma.


Akara - Nigerian White Bean Burgers
from Susan of The Well Seasoned Cook, located in New York, US. This traditional African dish includes habanero peppers and is fried in a healthy red palm oil. Serve as a veggie burger or over a bed of salad greens with your choice of garnish.


Lentil and Wild Rice Pilaf
from Matt of Hurst Bean Blog, located in the US. Garlic and herb flavoured lentils are combined here with the sweetness of dried cranberries, crunchy nuts and wild rice. Quick to prepare, this dish would be a lovely side addition to any meal or even as a meal in itself.

Priya of Mharo Rajasthans's Recipes will be hosting the December edition of MLLA.