Avocado Chickpea Hummus

Hummus is something that I like to have on hand often. Not only is it delicious and good for you, but it always encourages me to eat raw vegetables too. It makes for a perfect appetizer, lunch, snack or accompaniment to your dinner table. I've made several different hummus recipes in the past as it is such a versatile dip and varieties and serving possibilities are endless and certainly inspiring. Here there is an extra boost of healthiness because of the addition of fresh avocado. Hummus also reminds me of summer patio dining that I am especially nostalgic for as this seemingly never ending Canadian winter continues to frost up the windows.

Store-bought hummus simply does not compare when it comes to freshness and flavor, and apart from fighting with and cleaning the food processor, it is ridiculously easy to make up a batch because it all gets tossed together and whizzed up. This version of hummus might best be described as a meeting between Mexican and Indian flavors — in fact, I made homemade chapatis to go along with the dip in addition to plenty of fresh vegetables.

Avocado Chickpea Hummus

Recipe by Lisa Turner Published on February 18, 2013 Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado Print this recipe Ingredients: 1 1/4 cups dried chickpeas (3 1/2 cups cooked or 2 14 oz cans) 1 medium avocado 2 to 3 jalapeños, seeded and chopped 2 small cloves garlic, chopped juice from 2 limes (4 tablespoons) 1/3 cup tahini 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste 2 tablespoons olive oil, or as needed Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool. Transfer the cooled chickpeas to a food processor and add the rest of the ingredients. Process until you have a smooth and creamy mixture, adding more olive oil as needed to achieve your desired consistency. Serve with lightly toasted Indian flatbreads and/or pita breads and plenty of chopped raw vegetables. Makes 4 cups

More hummus recipes from Lisa's Kitchen you will want to try:
Spicy Indian-Style Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Spicy Roasted Red Pepper Hummus
Pinto Bean and Zucchini Hummus

CHILLI PAROTTA – Easy dinner recipes

Chilli parotta was in my try list for a long time. My sister told me to try long back but that time i dint have any idea about its taste & look.Recently i tasted this dish in some restaurants , did research  & finally i tried at home to match the taste of chilli parotta i had in restaurants.I rarely buy ready made parotas as my hubby is not much fond of them.So far i have bought them only thrice. First two times to try parotta salna recipe & this time to make chilli parotta. We loved it and planning to make this for my guests too . I made it little spicy to suit its name. If u wanna make it less spicy , reduce the quantity of red chilli powder OR add lime juice before serving.. Do try this simple ,colourful , easy dinner recipe & let me know how u liked it …

INGREDIENTS

Parotta – 2 nos Cooking oil –  2 tbsp Small Bell pepper – 1/2 no ( cut into small cubes) Big onion – 2 nos (medium size , slice cut) Tomato – 1 nos ( finely chopped) Ginger – Garlic paste – 1/2 tsp Curry leaves - few Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp ( Use 1/2 tsp for less spice) Coriander powder – 1/2 - 3/4 tsp Garam masala powder – 1/2 tsp Tomato ketchup / sauce – 1 tbsp Salt & water – As needed Lime juice – few drops (optional) Coriander leaves – to garnish

METHOD

Cook the frozen parotta as per the directions given in the pack .. Cut into strips & then into square pieces..Keep aside. In a kadai heat oil , saute the ginger garlic paste ( be careful , it splutters while u saute) till its raw smell leaves.Now add the onions, curry leaves ,bell pepper pieces & saute till it turns transparent.. Then add the tomato pieces & saute till it turns mushy.. Now add all the powders , salt .. Mix well in low flame for few minutes. Finally add the tomato sauce , mix well , add a tbsp of water (optional) if the mixture is too dry..Then add the parota pieces..Toss it well with a fork like ladle to avoid turning mushy.. Switch off the flame & garnish with coriander leaves.. Add lime juice if desired & serve hot immediately !!

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Cinnamon Spiked Black-Eyed Peas Curry

This an easy dish to make, making use of staples that most of us who cook Indian dishes on a regular basis will likely have on hand, and thus especially suited for busy weeknights or just days when you really don't feel much like cooking and failed to really plan ahead. Let me assure you though, it is delicious and the layering of spices with aromatic cinnamon really complements the natural earthy and nutty flavor of the black-eyed peas. Easy does not mean you have to sacrifice taste or nutrition. It can be served as the main dish for a rather simple meal with rice and flatbreads, or as part of a grander spread, because it is that good and will shine on the table and have your diners ready to eat once the lovely scents start coming from your kitchen.

Note: It is not absolutely essential that you soak the peas overnight as they do cook fairly quickly, but I would recommend soaking them for at least 4 to 6 hours to help break them down and speed up the cooking time.

Cinnamon Spiked Black-Eyed Peas Curry

Recipe by Lisa Turner Cuisine: Indian Published on February 16, 2013 Simple, spicy, delicious and aromatic cinnamon black-eyed pea curry Print this recipe Ingredients: 1 cup dried black-eyed peas 1 small onion or 2 small shallots, finely chopped 2 small cloves garlic, crushed 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 small tomato, partially seeded and finely chopped 1/2 cup water 1 to 2 teaspoons chili powder or Kashmiri chili powder) 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/4 to 1/2 teaspoon amchoor (optional) 1 teaspoon sea salt, or to taste 2 tablespoons ghee or oil 2 cinnamon sticks, broken in half 1/2 teaspoon cumin seeds 2 to 3 black cardamon pods, slightly crushed a few handfuls of dried and crumbled curry leaves (or 1 to 2 bay leaves) handful of fresh cilantro or parsley, chopped Instructions: Rinse the black-eyed peas and soak in enough water to cover for 4 to 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and add 3 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes or until the peas begin to soften. While the peas are cooking, whisk together the onion or shallots, garlic, chilies, ginger, tomato and water. Stir in the chili powder, turmeric, cayenne, amchoor powder if using, and salt. Heat the ghee or oil in a medium skillet or saucepan over medium heat. When hot, toss in the cinnamon sticks, cumin seeds, cardamon pods and curry or bay leaves. Stir for a minute and then add the tomato and onion-spice mixture and simmer, stirring often, for 10 minutes or until the mixture begins to thicken. Add the tomato mixture to the pan of simmering beans and continue to cook, partially covered, for 15 to 20 minutes or until the beans are tender and and the curry has thickened. Remove the cinnamon sticks and cardamon pods. Serve in small bowls or spoon over hot fresh cooked white basmati rice and garnish with the chopped cilantro or parsley. Makes 4 servings

More delicious and easy recipe ideas for black-eyed peas:
Curried Black-Eyed Peas
Black-Eyed Pea and Mung Bean Sambar
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Potatoes and Tamarind

I'm sharing this with Ricki's Wellness Weekend

Blueberry Lemon Cake Cookies

I suppose these are really more like miniature cakes rather than cookies, but they are baked like a cookie and essentially can perhaps be best described as cake, muffin and cookie all rolled into one. You can't get much better than this I figure, if you want to indulge without completely overdoing it. And no, I am not claiming that these are good for you, because they're not particularly, despite the presence of fresh blueberries and lemon juice, but I CAN claim that they are delicious. Just in time for Valentine's Day too in case you wish to make a somewhat decadent treat. Even if you don't observe cupid's day, which I don't really, after a few long months of winter and spring still too far away, sometimes a little comforting indulgence is just want is needed.

I promise my next post will be much healthier, but in the meantime, have a cookie.

Blueberry Lemon Cake Cookies

Recipe by Lisa Turner Adapted from Miss Karli Brae Published on February 14, 2013 Soft, sweet and heavenly lemony cookies with fresh blueberries Print this recipe Wet ingredients: 1 cup unsalted butter, softened scant cup of white sugar 2 eggs, at room temperature 2 teaspoons vanilla juice from 1 lemon Dry ingredients: 3 1/4 cups cake flour or soft unbleached white flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon zest from 1 lemon Other ingredients: 1 1/2 cups fresh blueberries 2/3 cup white chocolate chips Instructions: Line two baking sheets with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and fresh lemon juice. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon and lemon zest. Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in the blueberries and chocolate. Chill the dough for an hour or longer in the refrigerator. Preheat an oven to 350°. Spoon rounded tablespoons of dough onto the prepared sheets, about 1-inch apart. Bake until the bottoms are lightly browned — about 12 to 14 minutes. Let sit on the sheet for a minute, then transfer to a wire rack and let cool completely. The little cookie cakes will keep in a well-sealed container for a few days. Makes about 2 1/2 dozen 2-inch cookies

More treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chocolate Orange Cookies
Quick and Easy Healthy Peanut Butter Balls
Spicy White Cheddar Shortbread Crackers
Flourless Peanut Butter Chocolate Chip Cookies

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: Luomo

BHEL PURI – EASY SNACKS RECIPES

Bhel puri is one of the easiest , tasty and guilt free snack .. I used to make this very often in my home .. Whenever i have chaat chutneys in my hand , bhel puri is the first snack recipe that hits my mind..I  make it very simple by just adding the raw veggies ,sweet & sour chutneys and sev.. I usually don’t add papdi..Of course adding crushed papdi makes this snack more crunchy.. So i add more sev , roasted peanuts , cashews etc to replace papdi .. As u all know , this snack should be served immediately after u mix.. By the time i finished clicking , it became soggy & i ate a soggy bhel ….

INGREDIENTS

Bhel / Puffed rice – 2 cups Sev / Oma podi – 1 cup Chopped onion – 1 no Chaat chutneys ( sweet & spice) – 2 tsp each Chopped tomato – 2 nos Finely chopped carrots – 1 no Chopped Boiled potato – 1 no Chopped Raw mango – 1/4 cup (optional) Roasted cashews & peanuts – 2 tbsp Turmeric powder – 1/4 tsp  (optional) Pepper powder – 1/2 tsp Salt – As needed

METHOD

Mix all the veggies & chutneys. Finally add the puffed rice , little salt , pepper powder. Garnish with fried nuts & sev.Serve immediately …

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Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been acquainted with this wonderful food for years, I am not, nor are many or most of my readers, "quinoa dummies" by any stretch. But it was not too many years ago when quinoa was only readily available at specialty food stores, but with a relatively recent surge in popularity of this "superfood", quinoa — including various types of the whole grain, flour and flakes — is now easily found at most grocery stores. I found this book could be much more than a comprehensive introduction for people who are new to quinoa. Written by Cheryl Forberg, who acts as the nutritionist for the show "The Biggest Loser", it's also a thorough guide to all the types and forms of quinoa, the benefits of eating quinoa, and a great variety of the many uses and methods for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and desserts and even beverages await the cook. There's plenty to learn from this book, even for us quinoa veterans.

Of the over 140 recipes included in this collection, the one that struck my fancy first was for gluten-free cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm always on the lookout for pancake ideas, and the leftovers from a big Sunday morning pancake cook-up session make great homemade on-the-go breakfasts for my early rising husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, but the essentials of cornmeal, oat flour and quinoa flakes remain the same, and make for wonderful chewy-textured pancakes with a delightful nutty taste. Guilt-free too, with no added sugar but just the natural sweetness of the grains. I'll be making these again, and I hope you try them too.

Note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on February 11, 2013 Wholesome, nutty and chewy gluten-free pancakes made with dried cherries, cornmeal, oats and quinoa Print this recipe Dry ingredients: 1 cup yellow cornmeal 3/4 cup oat flour* 1/3 cup quinoa flakes* 2 teaspoons baking powder 1/4 teaspoon sea salt Other ingredients: 1 cup whole milk 1 cup plain whole fat yogurt 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla 2 large eggs, separated 1/2 cup dried cherries, chopped Notes: (1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead (2) if quinoa flakes are unavailable, substitute rolled oats. Instructions: Combine the dry ingredients in a large mixing bowl. In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture. Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight. Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown. Keep the cooked pancakes warm in a preheated 200° oven while the remaining pancakes are prepared. Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 300° oven for 10 to 15 minutes. Makes 14 four-inch pancakes

Other breakfast and brunch ideas with cherries you will enjoy from my vegetarian kitchen:
Cherry Cornmeal Scones
Dried Cherry Scones
Cherry Ricotta Crêpes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: LTJ Bukem

Easy Cabbage Poriyal Recipe / Stir Fry - Bachelors Recipes

This recipe was lying in my drafts for long time.Its a simple stir fry recipe which u would have tasted in most of the restaurants during lunch closing time i.e around 2.30pm. Whenever i feel lazy to cook for myself , i make this poriyal .It has no grinding or boiling part & no coconut.Its very easy & can be made in jiffy.. Before marriage , when i was working , my colleagues used to bring this poriyal for sambar rice.. I love its taste & simplicity. My husband hates cabbage because of its smell. We can easily remove its smell to some extent by adding finely chopped ginger.It smells great while u saute..I hope most of u know this tip & make this stir fry at home.. Bachelor's , do try this recipe & let me know how u liked it..

INGREDIENTS
1 cup - 200ml

Grated cabbage – 1cup Big onion – 1no (finely chopped) Red chilli powder / Sambar powder – 1 tsp (adjust as per ur spice level) Turmeric powder – 1/4 tsp Salt – As required Ginger – 1 inch piece (finely chopped) Curry leaves – few Sugar – A pinch To temper Oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1tsp Channa dal – 1 tsp Cumin seeds / jeera – 1/2 tsp Coriander leaves – to garnish (optional)

METHOD

In a wide mouthed kadai , heat oil and temper mustard seeds.. After it splutters add urad & channa dal , Curry leaves.. After the dals turn golden brown , add the onions & ginger bits.Mix well and saute till onion turns transparent. Now add the grated cabbage & the required salt , a pinch of sugar.Then add the sambar powder/Red chilli powder & turmeric powder.. Mix well & saute till cabbage shrinks in quantity. Keep the flame low & cover the kadai with a lid for few minutes. Stir in between.. Make sure the cabbage doesn’t get burnt..If u feel the mixture is very dry , sprinkle little water , mix well & cover the kadai.. After the cabbage is cooked well , switch off the stove .. Garnish with chopped coriander leaves if u like.. Enjoy with sambar rice !!

NOTE: Adding ginger is a must to remove the raw smell of cabbage. If u like cabbage smell , u can skip ginger..

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