Savory Goat Cheese Cakes

Perhaps because I am on the small side of the weight spectrum, or maybe because I adore small things and small meals, little bites of goodness often make their way to my dining table and I never seem to tire of such delights. Whether it be grain patties, legume cakes or koftas, or — in this instance — a savory fried goat cheese round, it's my idea of comfort food. Serve these soft creamy and tangy goat cheese cakes with a golden brown crispy outside as an appetizer or even as a side alongside dinner. For a light dinner, I served them up with marinated mushrooms. You might also consider making up a salsa sauce to go with them or this spicy sun-dried tomato paste.

Savory Goat Cheese Cakes

Recipe by Lisa Turner Published on February 8, 2014 Simple soft tangy goat cheese cakes with a golden crispy outside Print this recipe Ingredients: 16 oz (454 g) package soft goat cheese, chilled 1/2 cup cornmeal 1/2 cup bread crumbs 1/2 teaspoon cayenne 1/2 teaspoon dried red pepper flakes 2 teaspoons dried parsley 1/2 teaspoon dried basil 1/2 teaspoon sea salt, or to taste fresh ground black pepper 1 large egg 1/2 cup spelt or all-purpose flour oil for frying Instructions: Line a plate with waxed paper. In a medium bowl, combine the cornmeal, bread crumbs, cayenne, red pepper flakes, parsley, basil, salt and black pepper. Beat the egg in small bowl. Put the flour in a small bowl or on a plate. Using a sharp knife, cut the goat cheese into 3/4-inch thick rounds. Coat a piece of goat cheese with flour, shaping as necessary so you have a small patty or cake. Next, brush the patty with beaten egg and then coat with the bread crumb mixture. Transfer to the lined plate and repeat for the rest of the cheese. Chill in the refrigerator for 30 minutes. In a large non-stick skillet, heat a few teaspoons of oil over medium-high heat. When hot, add the cakes to the pan (you may need to do this in batches, depending on how many rounds you are frying and the size of your pan). Fry until each patty is browned on the bottom — about 1 to 2 minutes, then flip and fry for another minute or two until both sides are browned. Transfer to a plate lined with paper towel. Makes 8 small cakes or 4 servings

More goat cheese delights from my kitchen:
Quinoa Goat Cheese and Parmesan Cakes
Tomato and Goat Cheese Crustless Quiche
Pasta and Goat Cheese Casserole with Black Olives
Spicy Goat Cheese Olive Balls

On the top of the reading stack: Selected stories of Willa Cather

Audio accompaniment: Nicolas Bacher

EASY TOMATO THOKKU RECIPE/THAKKALI THOKKU

Tomato thokku is my favourite side dish for idli,dosa.Usually my mom makes thokku with onions.My MIL makes it like tomato pickle adding roasted methi seeds powder.I’ll soon post that version here.But this recipe is very simple.Last month, my sister was telling about her sis-in-law’s tomato thokku recipe.She told it tastes very good and it can be used as tomato rice paste,side dish for idli,dosa and chapati.It is ideal for travel too.I wanted to try it badly.Immediately i called her SIL Mrs.Thangam and tried it.Yes,as she said it tasted great with everything.I had as an accompaniment for curd rice too.This is a very simple recipe with three major ingredients.I am very thankful to her for teaching me this yummy recipe.To make it easier,u can also grind the tomatoes and proceed as mentioned..

Easy tomato thokku

Easy tomato thokku recipe - Yummy side dish for idli,dosa and chapati.Tastes great when mixed with rice too !!

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

To saute Gingely oil - 3 tbsp Mustard seeds-1/2 tsp Ripe tomatoes - 5 nos(medium) Red chilli powder – 2-3 tsp Turmeric powder - 1/8 tsp Salt& water - as needed

METHOD

Wash and chop tomatoes. In a kadai,heat 1 tbsp of gingely oil.Splutter mustard seeds.Add tomatoes and salt.Saute till all the water content evaporates. When it becomes thick,add red chilli powder,turmeric powder.Add 2 tbsp of oil again.Saute for few minutes till raw smell leaves it.Check for taste.No problem if spicy taste is more because,it gets balanced the next day. Stir now and then so that it won’t get burnt. Add little water(say 3 tbsp) and allow it to boil for few minutes.After all the moisture is absorbed,it starts to ooze out oil in the sides.After it becomes a shining thick paste,remove.The total process takes 15-20 mins in medium low flame. Let it cool and then store in an air tight container.Use a clean spoon every time.It stays good for one month too. NOTE Nalla ennai/Gingely oil is mandatory for this recipe.Please do not replace it. The method i have shared here is the original recipe given by my relative.For variations,u can replace red chilli powder by sambar powder+red chilli powder combination.Also u can add a pinch of jaggery. This recipe gives u mildly spiced thokku.U can add 2 tsp more for super spicy thokku. Stays good for one month when refrigerated.Use a dry,clean spoon always.

Serve with idli,dosa,chapathi,curd rice ! Stays good for a month!

Technorati Tags: Easy tomato thokku,tomato thokku,tomato thokku recipe,easy tomato pickle,tomato pickle,thokku recipes,tomato recipes,side dish for dosa idli,side dish for curd rice

Very good recipes Tags: Tomato, spicy, vegetable, vegan, sidedish

Thai Red Curry Vegetable Soup

My husband adores my Thai-style soups and curries nearly as much as he enjoys my Indian creations. I made this just as I was coming down with a cold (which I am still fighting) and it was just what I needed. The soup was soothing on the throat, warming and packed full of vital nutrients. Once everything is prepped, it comes together in no time at all and fills the kitchen with the lovely aroma of Thai flavors. The addition of coconut milk lends a delightful creaminess to the soup and surely adds to the elegance.

I usually have homemade Thai red curry paste on hand, so when the craving hits for Thai, I have most of the staples on hand. You can of course use any Thai curry paste, but I encourage you to make your own because it's superior in flavor to most store-bought brands and you can make it as hot or mild as you wish. An additional bonus is that my version is completely vegetarian. It keeps well in a sealed glass jar for a good month or more.

Thai Red Curry Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on February 5, 2014 A Thai-style "cream of tomato" soup with coconut milk and loaded with fresh vegetables Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 tablespoon sesame oil 3 cups cauliflower florets 4 green onions, green and white parts sliced and separated 2 to 3 tablespoons Thai red curry paste, to taste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 fresh green chili, seeded and finely chopped 1-inch piece galangal or ginger, minced 3 large tomatoes, diced 14 oz (400 mL) can coconut milk 2 cups vegetable stock or water (add more as needed) 1 lemongrass stalk, trimmed, cut into quarters and crushed with a knife 1/2 tablespoon tamari (soy) sauce 1 cup green beans, trimmed and cut into 1-inch pieces 1/2 cup bean sprouts 8 fresh oyster mushrooms, roughly chopped juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper Instructions: Soak the dried mushrrooms in 1 1/4 cups of hot water for 20 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the cauliflower and the white parts of the green onions. Stir for 5 to 6 minutes or until the vegetables begin to brown. Add the curry paste, cumin, coriander, paprika, green chili and galangal or ginger, and continue to stir for another minute. Add the tomatoes and pour in the coconut milk, vegetable stock or water, and the reserved mushroom soaking water. Stir in the lemongrass and tamari. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the green beans, bean sprouts, fresh and dried mushrooms, and continue to simmer for another 5 minutes or so. Season with salt and pepper and stir in the lime juice. Serve hot or warm. Makes 6 to 8 servings

More Thai dishes that you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Coconut Mango Salad
Massaman Curry with Paneer Cheese

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: various noises

TOMATO SOUP RECIPE

This is my first post on soup recipes.Tomato soup is the one and only soup i order whenever we go out for dinner.But no two restaurants serve tomato soup in same taste.Everybody has their own variations.Among all the soups i have tasted,i would say the best tasting soup is the one in salem”Lakshmi Hotel -Salem,Tamilnadu’'.It was the bestest.My total family is a big fan of that soup and sometimes we have gone there for dinner just to taste that soup.Every time i keep sniffing the soup to find out the ingredients and i tried many times to recreate the same.At last i succeeded in my attempt.This tastes 90% close to that soup.I got the same color and taste.I have not used carrots or beets here.This is just the original color of tomato.Sendhil and Raksha loved it a lot.Do try this simple,easy and yummy restaurant style recipe and let me know your feedback.Here is my small attempt in capturing the steam..How is it ?  Lets see how to make this easy south indian tomato soup recipe.

Tomato soup recipe

Restaurant style yummy tomato soup recipe..

Cuisine: Indian

Category: Soup

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To saute Butter - 1 tbsp Cinnamon - 1 inch piece Cloves - 1 no Bayleaf - 1 no Garlic cloves - 10 nos Big onion - 1 no(small size) Ripe tomatoes - 4 nos(chop finely) To mix in the soup Salt - as needed Sugar - 1/4 tsp Tomato sauce -1 tbsp Corn flour - 1 tbsp Water- 3 cups Pepper powder -  to serve

METHOD

In a pressure cooker base,melt butter.Add the cinnamon,clove and bay leaf.Saute for few seconds.Add onions,chopped garlic cloves and saute well.Finally add the chopped tomato pieces and saute till mushy. To this,add 3 cups of water, salt and pressure cook in high flame for 3-4 whistles.After the steam is released,remove the bayleaf,cinnamon and grind it with a hand blender or a juicer. Strain the sediments and discard.Add the bay leaf and cinnamon back to the strained soup. Now add sugar,tomato sauce,1/4 tsp of white pepper powder and allow it to boil for a minute.Dilute corn flour in little water and add to the soup.Allow it to boil till raw smell emanates completely. Serve hot with bread croutons.

  NOTE

• Generally a piece of carrot or beetroot would be added to the tomatoes while cooking to give a nice color.But i din’t use any as my tomatoes itself were ripe with a nice color.
• If u add carrot or beetroot,do not grind it along with tomatoes.Please discard them after u pressure cook.
• For making bread croutons,cut the bread into slices,apply little oil.Bake in a convection oven at 180c for 20 mins.Flip it once in the middle.U’ll get a super crispy bread croutons which u can serve with this yummy soup.It tastes great !

Serve hot topped with bread pieces and pepper powder ! It tastes yummy!

Technorati Tags: Tomato soup,tomato soup recipe,Tomato soup preparation,Tomato soup recipe indian,tomato soup restaurant style,Soup recipes

Southern-Style Eggplant and Potato Casserole with Chickpeas

I was never really crazy about eggplant until a few years ago, but now I often find myself drawn to recipes that showcase this versatile vegetable. Although it doesn't have much flavor in itself, it becomes spongy when cooked and beautifully absorbs fragrant spices and melds well with the other components it's combined with. Those that think they don't like eggplant are very likely to change their mind after feasting on this casserole.

Essentially a vegetarian version of "Country Captain", a popular curried dish in the Southern states that usually contains chicken and is served with rice, eggplant is here used in place of the chicken. The Indian influence is obvious. How could I resist spiced up eggplant with loads of vegetables and chickpeas? Often made on the stovetop, this one is baked. As this is one of the coldest winters I can remember, I have been looking for lots of excuses to turn on the oven these days.

I almost decided to skip the almonds, due to laziness on my part, but I'm glad I didn't, as they are an ideal garnish for the casserole for textural and nutty contrast. I used my own vibrant blend of curry powder. I suggest you try it as it's easy to make and will keep for a good few months in a well-sealed jar. I've also included some homemade fiery curry paste, but that is optional. As a spice fiend, I added it for some extra kick. Traditionally, Country Captain is served with rice, but I thought some nutty quinoa was a perfect substitute.

Southern-Style Eggplant and Potato Casserole with Chickpeas

Recipe by Lisa Turner Adapted from The Southern Vegetarian Cookbook Cuisine: Southern Published on February 3, 2014 Rich and savory baked chickpea and potato stew with eggplant and curry spices Print this recipe Paste: 1 medium onion, roughly chopped 3-inch piece fresh ginger, peeled and roughly chopped 2 to 4 large cloves garlic, roughly chopped 3 jalapeños, seeded and roughly chopped 1 medium tomato, roughly chopped 1 medium apple, peeled, cored and roughly chopped 1 cup fresh parsley or cilantro, roughly chopped 1 tablespoon rice vinegar zest from 1 lime Casserole: 2 tablespoons butter or oil 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon turmeric 2 teaspoons curry powder 13 1/2 ounce (400 mL) can coconut milk 1 cup water or vegetable stock 2 cups cooked chickpeas (2/3 cup dried or 1 19 oz can) 2 teaspoons red chili and vinegar paste or other hot curry paste (optional) 1 teaspoon coconut sugar or brown sugar 1 teaspoon sea salt 1 cinnamon stick 1/3 cup raisins 1 large potato, peeled and diced 1 small red bell pepper, seeded and diced 1 small green bell pepper, seeded and diced 2 medium eggplants sea salt and fresh ground black pepper 1 cup almonds, slivered and lightly toasted, for garnish chopped fresh parsley or cilantro, for garnish Instructions: Blend together the paste ingredients in a food processor until smooth — about 2 to 3 minutes. Heat the butter or oil in a large saucepan over medium-high heat. Toss in the ground coriander, ground cumin, paprika, tumeric and curry powder, and stir until fragrant — about 1 minute. Pour in the paste from the food processor and cook, stirring occasionally, until most of the liquid is absorbed and you are left with a fairly thick paste — 10 minutes. Stir in the coconut milk, water or vegetable stock, chickpeas, chili or curry paste if using, sugar, salt, cinnamon stick, raisins, potato and peppers. Reduce the heat to low, cover, and simmer for 5 to 10 minutes. Preheat an oven to 350°. Trim the edges of the eggplant and cut into generous 1/2-inch thick slices. Season both sides with salt and pepper to taste. Arrange the slices in a 13 × 9 inch casserole dish. Discard the cinnamon stick and ladle the sauce over the eggplant slices. Cover the baking dish with foil and bake for 60 minutes. To serve, dish out one or two pieces of eggplant and spoon some sauce on top. Garnish with some almonds and fresh parsley or cilantro and serve with rice or quinoa on top or on the side. Makes 6 main servings

I'm submitting this to Jac's Bookmarked Recipes.

More dishes featuring eggplant from Lisa's Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Marsen Jules

TOMATO CHUTNEY RECIPE |SIDE DISH FOR DOSA IDLI

I love to try different side dish for idli,dosa everytime.Most of the days,our breakfast would be either idli or dosa.So i keep thinking and searching for varieties of side dishes and that too i pay special attention to tomato chutney recipes because tomato is my moooossttt favourite vegetable.I love anything based on tomatoes.I got this chutney recipe from my lovable sister Radha.My dad had told many times about this chutney and it tempted me to try.We loved its flavour a lot.As tomato prices have crashed, i bought 2 kgs last week and i tried some yummy,interesting recipes with it.This week, i have planned to post them one by one.Keep visiting!!

Tomato chutney recipe

Tomato chutney recipe -Yummy side dish for idli,dosa

Cuisine: Indian

Category: Side dishes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

To saute Ripe tomatoes - 2 nos Big onion - 1 no Red chillies – 4 or 5 nos Tamarind – Small pinch Cooking oil -  1 tbsp Salt & water - as needed To grind Ginger - 1/2 inch piece Curry leaves - 1 sprig(around 8 leaves) To temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Small onions or big onion - 10 nos/1 no (finely chopped)

METHOD

Wash and chop the tomatoes,onions roughly. In a kadai,heat oil and saute the onions,tomatoes,red chillies adding the required salt.Saute till tomato turns mushy.Add tamarind,mix well & let it cool. After it cools down,add the ginger and curry leaves.Grind them to a smooth ,semi solid paste adding required water.Set aside. Heat oil in a kadai,temper mustard,urad dal and saute onions till transparent. Now add this chutney and allow it to boil well for few minutes.Remove after it becomes slightly thick. Serve with hot idli,dosa !

NOTE

• Prepare this chutney at least 30 minutes before serving so that all the flavors gets enhanced by the time u serve.
• Add more red chillies based on ur taste.
• U can also add a tbsp of grated coconut for variation.

Enjoy this chutney with hot idli,dosas.It tastes yum!!

Technorati Tags: Tomato chutney,Tomato chutney recipe,Thakkali chutney,Side dishes,Side dish for dosa idli,side dish recipes,Chutney varieties

My Legume Love Affair - #68

I am pleased to be hosting My Legume Love Affair this month here on this space. As many readers will know, this long running event is the creation of lovely Susan of The Well Seasoned Cook. It's been a popular destination for lovers of all things legumes since 2008. For a year now, I have been the "legume mistress" and will continue as coordinator. Already I have hosts booked up until July and a list of those who have expressed an interest. I will be sorting out that list soon and hopefully filling in the remaining spots for 2014. A special thanks to Susan for her gorgeous logos each month and also for sponsoring a prize. I hope that this event will continue to be a popular spot to share your treasured bean creations.

Now unto the details...

What you need to know to participate:

I own and maintain a vegetarian cooking site, so only entries that are free of meat, fowl and seafood will be accepted. Please only one submission per blogger. Recipes from your archives will be accepted if reposted and updated. You may submit your recipe to other events.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, carob, peanuts and derivative products like tofu or besan are all acceptable. Please ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient.

Simply showcase your legume-centric dish on your blog by the end of February,
link to this announcement and the ongoing MLLA page. Kindly send a nod to Susan, our beloved creator of MLLA. Use of the logo is optional but appreciated.

Email the following information to legume.lisa AT gmail DOT com:

1. Your name
2. Name of your blog
3. Title and url of your post
4. A photo (320 px wide or larger) - this is optional, but helpful
5. Location, for prize purposes

Prize information:

1) Susan is generously sponsoring a prize that she will ship worldwide, at her own expense. This month she is offering a silicone gel non-stick multi-purpose mould.

2) Hurst Beans continues as a sponsor meaning US residents have a chance to win a 6-pack assortment of products by the N.K. Hurst Company. Due to shipping restrictions, this prize is restricted to residents of the US.

If the random winner is a resident of the US, they will win both the Hurst Bean Prize and Susan's offering - otherwise a second draw will take place for the Hurst prize from the pool of US residents.

The winner or winners will be contacted via email once a random draw has taken place.

*Note: my immediate family and friends are ineligible to win a prize. Links to products are for non-commercial purposes and intended as prize descriptions. Neither Susan nor myself are receiving monetary or product compensation.