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

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.

INGREDIENTS
For 1 person

Sprouted green gram - 1 handful Carrot - 1 no(grated) Beetroot - 1/2 no ( grated) (optional) Big onion - 1/2 no (chop finely) Cabbage - Few leaves ( chop finely) Pomegranate - 1 handful Guava - 1/2 no ( Chop into squares) Coriander leaves - A few Lime juice  - Few drops Pepper powder - 1/2 tsp Salt - As needed

METHOD

• Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations

1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.

Blue Grape Pancakes

Those of us living in Ontario or the northeastern United States have always been fortunate to be able to enjoy baskets of fresh Concord grapes every fall. Even more fortunate has been the arrival several years ago of a seedless variety known locally as "Coronation" or "Ontario Blue Grapes". Bursting with an unmistakeable sweet and tangy juice, I snack on these deep-blue-skinned grapes almost compulsively at this time of year, and both Concords and Coronations are great for jams, jellies, preserves, and even pies.

After the first basket or two disappeared from the snack bowls that I set out every day on the table, I knew I had to put these amazing Coronation grapes to use in a treat to share with my blog readers. I was delighted recently by Kevin's idea at Closet Cooking of freezing pieces of cream cheese to put into pancake batter for his blueberry cheesecake pancakes, and then the idea of pancakes with a blue grape sauce struck me. If you like the flavor of Concord grape jellies, you'll be blown away with this blue grape sauce! Best of all, it makes plenty extra to store in a tight-sealed container for several days to pour over ice cream or other baked treats.

If you can't find Coronation grapes, Concords may be used if they are available in your area — follow the instructions below for seeding the grapes. Muscats would make an interesting option as well. If using other table grapes, add an extra tablespoon or two of sugar or honey to the sauce.

Blue Grape Pancakes

Recipe by Lisa Turner Published on October 2, 2011 Cream cheese pancakes served with an amazing sweet and tangy blue grape sauce Print this recipe Pancakes: 4 oz (115 g) cream cheese 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons butter, melted 2 tablespoons honey 1 cup milk 1 egg, lightly beaten Blue Grape Sauce: 2 cups blue grapes 1/4 cup water 1/4 cup sugar or honey 2 teaspoons cornstarch 1 tablespoon warm water juice from 1/2 lemon Instructions: The night before making the pancakes, cut the cream cheese into small pieces. Lay the pieces between two pieces of wax paper and freeze. Prepare the blue grape sauce by mashing the blue grapes in a bowl. If using seeded grapes like Concords, first squeeze the end of each grape opposite the stem to separate the skins from the pulp and set the skins aside for the sauce. Mash the grapes well and press through a strainer to remove the seeds. Add the mashed grapes (and their skins if separated) to a medium saucepan. Bring to a boil over medium-high heat with the 1/4 cup of water and sugar or honey, stirring frequently. Reduce the heat to low and let the sauce simmer gently, stirring occasionally. Mix the cornstarch with the tablespoon of warm water, and stir into the sauce. Keep the sauce at a low simmer while the pancakes are being prepared. To make the pancakes, preheat an oven to 150°. Combine the flour, baking powder, baking soda and salt in a large mixing bowl. Melt the butter in a small saucepan. Beat the egg lightly in a small mixing bowl. Stir in the melted butter, honey, and milk. Pour the egg and cream cheese mixture into the dry ingredients and mix the batter with the frozen pieces of cream cheese. Butter a non-stick griddle or cast-iron frying pan and heat over medium heat. Pour 1/4 cups of the batter into the pan and cook for 2 to 3 minutes or until bubbles appear on the surface and the bottom is golden brown. Flip the pancakes and cook for another minute or two or until the bottom is golden brown. Keep the finished pancakes warm on an oven-safe plate in the preheated oven. Finish the blue grape sauce by removing the pan from the heat and stirring in the lemon juice. Serve the pancakes warm topped with generous ladles of the warm blue grape sauce. Makes eight or nine 4-inch pancakes

Other recipes you may enjoy from Lisa's Vegetarian Kitchen:
Concord Grape Pie
Light and Creamy Ricotta Pancakes
Vanilla Oat Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit

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Audio Accompaniment: Underworld - Diamond Jigsaw (Moguai Remix)