Black Bean Chili With Mushrooms and Toasted Spices

Spring is finally here, though in a rather cool manner, but warmer weather is coming soon and that means lighter meals for most of us. Usually more salads appear on the table, along with a greater selection of raw creations. Still, no matter the season, there is always a place on the table for a thick, steamy and spicy chili, unless of course it is blazing hot outside, but even then, you won't be slaving over a hot stove for this pot of comfort — besides, spicy foods do have a cooling effect for some relief from the heat as they raise your body temperature and induce sweating.

I've shared this recipe before, shortly after starting up Lisa's Kitchen, but revised it to include mushrooms, changed the spicing somewhat and updated the photos. Dry-toasted spices, along with the perhaps surprising addition of fennel, give this dish a unique and delicious smoky pungency. Best of all, one large bowl is a meal unto itself though it does goes well with a fresh lightly dressed green salad.

Black Bean Chili with Mushrooms and Toasted Spices

Recipe by Lisa Turner Originally published on December 9, 2007 Black bean and brown rice chili with mushrooms, dry toasted spices and fennel for a unique and delicious smoky pungency — a warming, filling and nourishing one-pot meal Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1/2 cup brown rice or millet 1-inch piece fresh ginger, minced or grated 2 jalapeños, seeded and minced 2 tablespoons fresh cilantro, chopped 1 bay leaf 1/2 teaspoon turmeric   4 to 6 sun-dried tomatoes 1 teaspoon cumin seeds 2 teaspoons chili powder 1/2 teaspoon ground coriander 1/4 to 1/2 teaspoon asafetida pinch of cayenne 1 teaspoon dried oregano 1 large tomato, chopped finely 1 1/2 teaspoons sea salt, or to taste 8 oz (225 g) large white mushrooms, sliced generous handful of dried curry leaves 1 teaspoon yellow mustard seeds 1/2 teaspoon fennel seeds fresh ground black pepper to taste 2 to 3 tablespoons fresh cilantro, chopped, for garnish Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Rinse the brown rice or millet and soak in a separate small pan or bowl in 1 cup of water. Drain and rinse the beans, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low and add the ginger, jalapeños, 2 tablespoons fresh cilantro and the bay leaf. Cover and simmer for 1 1/2 hours or until the beans are soft but not falling apart. Meanwhile, bring the rice or millet to a boil in a small saucepan, reduce heat to low, cover, and cook for 30 to 40 minutes or until the water is absorbed. Fluff with a fork and set aside. While the rice and beans are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, reserving the soaking liquid, and chop. In a small saucepan or frying pan, toast the cumin seeds for 2 to 3 minutes over medium-low heat until the seeds darken. Add the chili powder, ground coriander, asafetida, cayenne and oregano, and stir for 1 minute. Now stir in the tomatoes, sun-dried tomatoes and salt. Turn the heat up slightly to bring the sauce to a gentle boil, then reduce the heat to low and let simmer for 10 to 15 minutes or until the sauce is thickened, stirring occasionally. When the beans are cooked, remove from the heat and drain, reserving the cooking liquid. Return the beans to the stove and add 1/2 cup of the reserved cooking liquid. Stir in the tomato sauce, rice or millet, mushrooms and salt, and simmer for another 10 to 15 minutes. Add more of the reserved cooking liquid or sun-dried tomato soaking liquid or water as necessary. Put the mustard seeds in a small saucepan over medium heat, cover with a lid, and toast, shaking the pan, until the seeds begin to pop. Quickly toss in the fennel seeds, cover again, and continue to toast until the mustard seeds stop popping. Pour into the beans, cover, and let sit for about 5 minutes to allow the flavors to blend. Season the chili with black pepper and more salt as desired. Serve hot, garnishing each serving with chopped cilantro. Makes 6 to 8 servings

Other vegetarian chili recipes you are sure to enjoy from Lisa's Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Audio Accompaniment: Marko Furstenberg

Gigantes Bean Tomato Casserole

I never used to like lima beans, which is rather odd I suppose as I have quite a supply of different dried beans on hand at all times as they occupy such a central place in my diet. My first experience was less than pleasant, as I used beans from a can that had a slimy texture that just didn't work with a mixed bean salad, and another time I made a huge pot of "lucky bean" soup that lacked any real flair and seemed as if it could have fed five thousand men.

That was during my early days of exploring vegetarian food and cooking. Since then, my cooking skills have strengthened and my knowledge and palate are more refined, and this recipe certainly proved to me that often when we think we don't like certain foods, it is because of how they have been prepared and served. Lima beans or giant lima beans — gigantes — have joined the ranks with the other dried legumes in my kitchen.

I've shared this dish before on this space but made a few minor changes to the recipe and it's worth sharing again. It's a comforting casserole that you will want to serve on a regular basis. Easy to make, you can prepare the rest of your meal while it bakes in the oven. If this recipe doesn't convert lima bean skeptics, I don't know what will.

Gigantes Bean Tomato Casserole

Recipe by Lisa Turner Cuisine: Greek Published on April 28, 2013 Simple, rich, tangy and flavorful Greek baked bean casserole with dried herbs Print this recipe Ingredients: 1 1/2 cups dried gigantes (giant lima) beans 1 bay leaf 2 to 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 1 celery stalk, diced 1 medium carrot, diced 2 jalapeños or green chilies, seeded and minced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried dill 1/2 teaspoon dried basil 4 medium tomatoes, finely chopped 3 tablespoons tomato paste 1/2 cup fresh parsley, chopped 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the gigantes beans and soak overnight covered in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Drain, reserving 2/3 cup of the cooking liquid, and set aside. Lightly grease a large casserole dish. In a large saucepan, heat the oil over medium heat until hot. Add the onion and fry until it begins to brown. Next add the garlic, celery, carrot and jalapeños or chilies and stir for a 2 to 3 minutes. Next add the paprika and dried herbs, stir for another minute, and then add the tomatoes, tomato paste, parsley, the reserved cooking liquid from the beans, and salt and pepper to taste. Cook until the sauce begins to thicken, about 15 minutes, stirring occasionally. Gently stir in the beans and transfer to the casserole dish. In a preheated 350° oven, bake the beans, uncovered, until the top of the casserole is browned and most of the liquid has evaporated, about 50 to 60 minutes. Makes 6 servings

More Greek recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Quinoa Dolmadakia (Stuffed Grape Leaves)
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Greek Lentil Soup - Fakes
Skewered Greek Salad

Indian-Spiced Chayote (Chow Chow) Rice

An enormous array of fresh exotic vegetables and fruits is something I've become accustomed to seeing in the big city supermarkets and ethnic grocery stores, but it's something that would have astonished me as a girl growing up in a small northern Ontario town where dinner produce consisted mostly of potatoes, onions, carrots, corn and peas with brussels sprouts, cabbage and cauliflower occasionally making their appearance on the supper plate.

I like to take advantage of the abundance to be found in my urban centre and test produce that is completely new to me. I've discovered the delights of bottle gourds, bitter melons, mustard greens and plantains this way, and the exercise adds adventure to the kitchen and the dining experience.

This time around I've added a chayote to the basket and come up with a lightly spiced white rice dish to serve as a backdrop for it. Pronounced "chi-YOH-tee", the chayote or custard marrow is the fruit of a squash plant native to central America that looks like a green apple with a large wrinkled pleat tucked in at one end, with a firm white crispy and juicy flesh like an apple and a mild and slightly sweet flavor that resembles the tastes of apples, cucumber and summer squash. The chayote is widely used in Latin America and in the American South, where it is known as a mirliton or merleton. It's also used occasionally in India where it goes under the charming name of "chow chow" and where it's mild flavor makes it a perfect vehicle for the characteristic assertive spicing of Indian food.

Although paired here with cumin, coriander, cloves and cayenne, this chayote rice is really quite mild and serves as a delicious and palate-soothing accompaniment to a hot and zesty curry. Tender pieces of lightly cooked chayote add wonderful bursts of crisp, juicy and refreshing light sweetness that make a wonderful contrast in flavor and texture to the soft buttery rice and astringent spices. This is really a lovely dish to add to any Indian meal, and I quite plan to use chayote again soon … possibly just simmered in a little milk or cream with cinnamon and nutmeg for a simple palate-cleansing dessert.

The recipe below includes instructions for opening a chayote and removing its single seed. I must note that it's considered by some people desirable to peel a chayote with kitchen gloves or under running water to avoid an irritating stickiness from the raw vegetable (a stickiness that disappears when cooked), but I was not bothered myself. When buying a chayote, look for one that is firm but not too hard and with an unblemished skin.

Indian-Spiced Chayote (Chow Chow) Rice

Recipe by Lisa Turner Cuisine: Indian Published on April 26, 2013 Simple and lightly spiced basmati rice with tender pieces of crisp and juicy chayote — a great side for a spicy curry Print this recipe Ingredients: 1 chayote 1 cup basmati rice 1 teaspoon sea salt, or to taste 2 tablespoons dried grated coconut 1/2 teaspoon tamarind paste (optional) 1 tablespoon ghee or olive oil 1 tablespoon urad dal 1 tablespoon chana dal 1/2 teaspoon brown mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 3 whole cloves 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pinch of asafetida fresh ground black pepper Instructions: Peel the chayote and run a knife gently through the fruit lengthwise until you can pry the two halves apart. Use a knife to gently pry the seed out of the center. Chop the fruit into small pieces and set aside. Rinse the rice and add to a medium saucepan. Add 1 3/4 cups of water and bring to a boil. Immediately reduce the heat to low, cover, and simmer undisturbed for 15 minutes or until the liquid is absorbed. Fluff with a fork and stir in the salt. Set aside. Meanwhile, toast the coconut in a dry skillet or small saucepan over medium-low heat, tossing frequently, for 10 minutes or until the coconut is lightly browned. Remove and set aside. If using, dissolve the tamarind paste in 1/2 cup of hot water. Heat the ghee or olive oil in a medium saucepan over medium heat. When hot, toss in the urad dal, chana dal, brown mustard seeds, cumin seeds, fenugreek seeds and cloves, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the ground coriander, cayenne and asafetida, stir once, then add the chopped chayote and the tamarind water. Turn the heat down to medium-low and cook partially covered for 10 to 15 minutes, stirring occasionally, or until the chayote is just tender but still crisp. Add more water if the pan becomes too dry. Remove the chayote from the heat and discard the cloves. Gently fold the chayote and toasted coconut into the rice and season with black pepper. Serve at room temperature. Makes 4 to 6 servings

Other Indian side rice dishes you will enjoy:
Yellow Lemon Rice with Fried Cashews
Tamarind and Coconut Pulao Rice
Sweet and Spicy Rice
Green Tea & Curry Rice

Mini Vanilla Cupcakes with Cream Cheese Molasses Icing

I'm a savory gal, but sometimes I like a wee treat and I do like to bake. Most cakes are loaded with way more sugar than I can handle and the culprit is often the icing, so I came up with a mini cupcake recipe with reduced sugar content and one of the most mellow but pleasing toppings that I have enjoyed on a baked good. Cream cheese with a few dashes of molasses and powdered sugar really take the cake to the next level without overpowering the taste buds or spiking blood sugar to near lethal levels.

My husband and best friend Basil were most pleased with the result and I indulged in a few of these cute bites myself.

Notes: Eggs are easier to beat if left to sit for a while so they reach room temperature. You can choose to line your muffin tray with parchment liners though they will come out just as well if you grease your non-stick pan. I prefer them that way to avoid the paper mess that results in more crumbs than I care for. Another tip if you want a fancier presentation is to pipe the icing onto the tops of the cakes. I don't have a "proper" piping bag, but a cheap, disposable and less messy solution is to cut a small hole in a corner of a ziplop bag, scoop in the icing, and there you go.

Mini Vanilla Cupcakes with Cream Cheese Molasses Icing

Recipe by Lisa Turner Published on April 23, 2013 Moist, cakey and not-too-sweet vanilla cupcakes with a delicious cream cheese and molasses icing Print this recipe Cupcakes: 1 cup spelt or unbleached white flour 1/3 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2/3 cup sugar 1/4 cup unsalted butter 2/3 cup whole milk 1 1/2 teaspoons lemon zest 2 eggs 1 1/2 teaspoons vanilla Icing: 1/2 cup unsalted butter, room temperature 8 oz (225 g) cream cheese, room temperature 2 to 3 teaspoons molasses, to taste 2 tablespoons powdered sugar Instructions: Grease 24 mini muffin cups or line with mini parchment paper cups. Preheat the oven to 350°. In a large bowl, sift together the flour, baking powder, baking soda and salt. Stir in the sugar. In a small heavy-bottomed saucepan, combine the butter, milk and lemon zest and heat over medium-low heat until the butter is melted. Make a well in the center of the dry ingredients and stir in the butter and milk mixture until well combined. Now beat in the eggs and vanilla until well blended. Divide the batter evenly into the prepared muffin cups and bake for 12 to 14 minutes or until the cupcakes begin to lightly brown on top and a cake tester inserted into a cupcake comes out clean. Remove from the pan and transfer to a wire rack and let cool completely before adding the icing. For the icing, beat together the butter and cream cheese in a mixing bowl until well combined and creamy. Add the molasses and powdered sugar and stir well to combine. Spread the icing over the cupcakes or, if you want a fancier presentation, pipe the icing onto the tops. Makes 24 mini cupcakes

More cakes you may wish to try from Lisa's Kitchen:
Guinness Gingerbread Cake
Gluten-Free Honey, Lemon & Poppy Seed Cake
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake

On the top of the reading stack: Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney

Audio Accompaniment: Robert Rich

Kashmiri Chickpeas with Mushrooms

This dish is an easy, nourishing and satisfying curry with bold and complex flavors that is an especially good choice for a midweek meal when you are pressed for time and energy and want some spice in your life. I will add that it is a good choice for mushrooms fiends like myself to get their weekly fix. Serve with a bed of hot steaming buttered rice and you have all the makings for happy tummies.

Amchoor or dried mango powder and Kashmiri chili powder are easily available at any Indian grocer, but you can substitute any other chili powder for the Kashmiri, and add the juice from one fresh lime or lemon at the end of the cooking time to substitute for the amchoor.

Kashmiri Chickpeas with Mushrooms

Recipe by Lisa Turner Cuisine: Indian Published on April 20, 2013 Simple, nourishing and filling chickpea curry with mushrooms and robust Kashmiri seasonings Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoon ghee or oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 medium onion, chopped 2 to 3 cloves garlic, minced 1 1/2 inch piece fresh ginger, peeled and finely chopped 2 to 3 green chilies, seeded and finely chopped 1 heaping tablespoon dried fenugreek leaves 1 tablespoon amchoor powder (optional) 1 tablespoon garam masala 2 teaspoons Kashmiri chili or other chili powder 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon ground nutmeg 1 1/2 teaspoons sea salt or to taste 2 large tomatoes, finely chopped 8 oz (225 g) button mushrooms water as needed juice from 1 lime or small lemon (optional) 1/4 cup fresh parsley or cilantro, chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the chickpeas are soft. Drain and set aside. Heat the ghee or oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Now add the onion and stir for 3 to 4 minutes or until the onion has softened. Stir in the garlic, ginger and chilies and continue to stir for another minute. Add the fenugreek leaves, amchoor powder if using, garam masala, chili powder, turmeric, cayenne, nutmeg and salt, stir for a minute until the spices are fragrant, and then add the tomatoes and cook for 10 minutes or until the mixture is thickened. Next add the mushrooms, stir well, and add 1 cup of water along with the cooked chickpeas. Simmer for another 10 minutes, adding more water to achieve your desired consistency. Stir in the parsley and fresh lime or lemon juice if using in place of the amchoor powder. Serve with rice and/or Indian flatbreads. Makes 4 to 6 servings

More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chana Saag
Chickpea Vindaloo
Chickpeas in a Tomato and Tamarind Gravy with Spices
Chickpeas Smothered in a Tangy Tomato Gravy

Black Bean and Quinoa Chili Casserole

Every year I sound like a broken record as I declare that each winter is the one that will never end, because it always feels like that, even in March and now April. Comfort food can often improve my mood. and although this dish is not the most photogenic, or at least I was in too much of a rush to spend much time with plating and lighting, it is a balanced, substantial and comforting meal.

Vegetables, grains and legumes are all baked together in the same dish with lots of grated cheese. I usually go light on the cheese, but there are times when a cheesy dish is just the thing to cheer you up and fill a grumbling tummy. Besides, I don't feel too guilty at all because of the nutrients that are scooped onto the dinner plate. I suggest serving with a refreshing lightly dressed leafy green salad to complete the meal. You may also wish to serve with a few dollops of sour cream for some extra decadence and maybe some crusty bread or cornbread if you are feeding a small crowd. Either way, frigid temperatures and dreary weather won't be the focus of your attention after a few forkfuls of this.

Black Bean and Quinoa Chili Casserole

Recipe by Lisa Turner Published on April 17, 2013 Rich, delicious and comforting spiced bean and vegetable baked casserole with quinoa and loads of cheese — a complete meal Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 2/3 cup dried azuki beans (2 cups cooked or 1 19 oz can) 3/4 cup quinoa 1/2 cup sun-dried tomatoes   1 medium sweet potato, peeled and cut into thin slices 1 red pepper, seeded and cut into strips 1 medium eggplant, peeled and sliced   3 teaspoons olive oil 1 onion or 3 shallots, cut into fine rings 2 to 3 jalapeños, seeded and thinly sliced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 to 1 teaspoon chipotle powder 1/2 teaspoon paprika 1/2 teaspoon cayenne 10 to 12 button mushrooms, sliced 2 large tomatoes, finely chopped sea salt and fresh ground black pepper to taste heavy cream (optional) juice from 1 lime (2 tablespoons) 1 1/2 cups grated Cheddar cheese, grated 2/3 cup black olives, pitted and chopped 1 cup grated Fontina Cheese sour cream for garnish (optional) Instructions: Rinse the black beans and azuki beans separately. Soak separately for 8 hours or overnight, each covered in several inches of water. Meanwhile, rinse the quinoa and soak for 8 hours or overnight in 1 1/2 cups water in a small saucepan. Drain and rinse the beans, then transfer to separate saucepans. Cover each saucepan with several inches of fresh water, then bring to a boil, reduce heat to medium-low, cover, and cook until tender — about 45 minutes for the azuki beans and 1 hour for the black beans. Drain and set aside to cool. Bring the quinoa to a boil in its soaking liquid, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 15 to 20 minutes, then drain and chop. Grease a 9 × 13 inch baking dish. Line it with the sweet potato, red pepper and eggplant. Sprinkle with a bit of salt. Heat the oil in a large saucepan over medium heat. When hot, add the onion or shallots and jalapeños., and stir for a few minutes. Add the spices, stir for a few seconds, then turn up the heat, add the mushrooms, and stir for 5 minutes. Now add the tomatoes and sun-dried tomatoes and reduce the heat to medium. Simmer for 5 to 7 minutes or until the mixture begins to thicken. Season with salt and pepper and set aside to cool, whisking in a bit of cream if more liquid is needed. Toss the quinoa with the lime juice and spread over the vegetables in the baking dish. Top with most of the beans and most of the grated Cheddar cheese. Pour the tomato mixture over this layer and spread evenly. Top with remaining beans and grated Cheddar cheese, sprinkle with olives and, to finish, the grated Fontina cheese. Bake in a 350° oven for 30 to 40 minutes or until most of the liquid is absorbed and the cheese is nicely browned. Let stand for 5 to 10 minutes and serve hot, garnished with sour cream if desired. Makes 6 to 8 servings

More comforting casseroles you are sure to enjoy from Lisa's Kitchen:
Pasta and Goat Cheese Casserole with Black Olives
Azuki Bean Casserole
Baked Tempeh & Japonica Rice Casserole

On the top of the reading stack: notes

Audio Accompaniment: Erot

Spicy Yellow Lentil Tomato Soup

This vibrant and elegant soup is not only easy to make, but full of lovely and subtle flavors. It makes for a perfect nourishing light lunch or side for dinner. Sometimes there is nothing better than a comforting warm soup, especially during this chilly time when spring just doesn't want to shine. Yes, spring seems to be poking around the corner, and a few robins have been sighted, but it’s still mainly soup weather if you ask this chilled girl.

Serve with lemon cashew rice, chickpea koftas and some Indian flatbreads for a special meal.

This is my contribution to this month's No Croutons Required challenge hosted by my dear friend Jacqueline this time around. The theme this time is Indian spices and, well, that's easy for me as Indian cuisine is always on the menu at my house. I was going to challenge myself and come up with a salad, but this soup was so delicious and warming, I just had to share. Sharing also with Ricki's Wellness Weekend.

Spicy Yellow Lentil Soup

Recipe by Lisa Turner Cuisine: Indian Published on April 14, 2013 Simple, fragrant and flavorful yellow lentil soup with vibrant Indian seasonings Print this recipe Ingredients: 1 cup toor dal or yellow split peas 7 cups water 4 large plum tomatoes, finely chopped 1 1/2 inch piece fresh ginger, finely chopped 2 to 3 green chilies, seeded and finely chopped 2 teaspoons sea salt 1 teaspoon turmeric 1 teaspoon chili powder or Kashmiri chili 1 teaspoon ground coriander 1 tablespoon brown sugar or jaggery generous handful of dried curry leaves, crumbled handful of fresh parsley or coriander, chopped Tarka (tempering): 2 tablespoons oil 2 to 3 dried whole red chilies, broken into bits 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon asafetida Instructions: Wash the lentils well under warm water. Transfer to a large saucepan, pour in 7 cups of water, and let sit for 30 minutes as you assemble the other ingredients. Bring the lentils to a boil with the water, reduce the heat to medium, and cover. Simmer for 25 to 30 minutes or until the lentils are soft, stirring occasionally. Add the tomatoes and up to 2 cups more water if you want a thinner soup. Bring to a boil again, then reduce the heat to medium and simmer for another 5 minutes. Purée some of the soup with an immersion blender or transfer some of the soup to a food processor or countertop blender, and then return the puréed portion to the saucepan. Stir in the ginger, chilies, salt, spices, sugar and curry leaves, and continue to simmer for another few minutes. For the tarka, heat the oil in a small saucepan over medium heat. When hot, add the chilies, cumin seeds and mustard seeds to the pan. Stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the asafetida and quickly pour the contents of the pan into the soup. Stir once, cover, and remove the soup from the stove. Let stand for 10 to 15 minutes to blend the flavors. This soup can be made ahead of time and gently reheated before serving. In fact, it even tastes better the next day once the flavors have had a chance to blend and dance together. Makes 6 to 8 servings

More delicious dal soups you are sure to enjoy from Lisa's Kitchen:
Dal Makhani (Black Gram and Kidney Bean Curry)
Mixed Lentil Indian Dal
Mung Tamarind Dal
Tarka Dal With Tomato and Spices
Urad Dal and Tomato Soup (Urad Tamatar Dal)

Classic Blueberry Muffins

For many years I have been trying to come up with a classic blueberry muffin that focuses on the natural sweetness of fruit. Too often, blueberry muffins are loaded up with refined sugar and are more like mini cakes. The twist here is adding some chopped apple that adds extra moistness and more natural sweetness combined with the berries. I like to bake, usually simple quick breads, as they are ideal for breakfast, brunch or lunch and indeed a snack when the craving hits. Yes, there is still sugar in these delights, but much less than most blueberry muffins I have tried.

Classic Blueberry Muffins

Recipe by Lisa Turner Published on April 11, 2013 Simple, moist and not-too-sweet blueberry muffins with a classic texture and delicious blueberry flavor Print this recipe Ingredients: 2/3 cup cake flour 1 cup unbleached spelt or white flour scant 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup sugar zest from 1 lemon (1 tablespoon) juice from 1 lemon (3 tablespoons) 1 1/2 cups buttermilk 1 large egg 1 tablespoon vanilla 4 tablespoons (1/2 stick) unsalted butter, melted 1 1/2 cups fresh blueberries 1 small apple, peeled, cored and finely chopped Instructions: Preheat an oven to 375° and grease 10 to 12 standard muffins cups. In a large bowl, combine the flours, baking powder, baking soda, salt, sugar and lemon zest. Make a well in the center. In a small bowl, gently whisk together the lemon juice, buttermilk, egg and vanilla until smooth. Pour into the dry ingredients, along with the melted butter, and stir until everything is just combined and the dry ingredients are moist. Gently fold in the blueberries and chopped apple. Evenly spoon the batter into the prepared muffin cups. For larger muffins, fill only 10 cups. Bake for 20 minutes or until a cake tester comes out clean and the tops of the muffins begin to brown lightly. Let sit in the pan for a few minutes and then transfer to a wire rack to cool. Makes 10 to 12 muffins

Other muffin recipes from my kitchen you are sure to enjoy:
Blueberry Goat Cheese Muffins
Cherry Blueberry Muffins
Cornmeal Honey Muffins
Tomato Cornmeal Muffins with Cheddar Cheese

On the top of the reading stack: various selections

Audio: Carbon Based Lifeforms

Mixed Lentil and Rice Indian Pancakes

Adored is an understatement for me when it comes to Indian savory pancakes. Breakfast, brunch, lunch, snack or dinner accompaniment pretty much covers the range of my favorite ways to serve up delights like these soft and fragrant Indian-spiced griddle-fried flatbreads. Very easy to make too, though they do take a bit of time to cook up, one by one. It's more than worth it, though, and if you have breads leftover, they store well in the refrigerator for a few days and can be reheated in foil with most satisfying results. I served them up with a chickpea curry and a chunky cashew-tamarind chutney. Lots of legume goodness in that meal.

Mixed Lentil and Rice Indian Pancakes

Recipe by Lisa Turner Cuisine: Indian Published on April 8, 2013 Soft, savory and fragrant Indian-spiced pancakes made from mixed dals and rice — flourless and gluten-free, they're perfect for rolling up with a dal or vegetable curry or serving with your favorite chutney Print this recipe Ingredients: 1 cup toor dal 1/2 cup chana dal 1/2 cup split urad dal with skins 1/2 cup split mung dal 1/2 cup basmati rice 4 to 6 dried whole red chilies, broken into pieces   2 to 3 cups warm water 2 to 4 fresh green or red chilies, seeded and finely chopped a few handfuls of dried curry leaves, crumbled 1/2 to 1 teaspoon chili or Kashmiri chili powder 1/2 teaspoon ground cumin a few pinches of asafetida pinch of cayenne 1 to 1 1/2 teaspoons sea salt oil for frying Instructions: Thoroughly rinse the dals and rice. Soak in 6 cups of water overnight with the dried red chilies. Drain and rinse. Process in a blender in batches, adding about 2 cups of the dal and rice mixture and 1/2 cup of warm water each time. Transfer each processed batch to a large bowl. Stir in the fresh chilies, curry leaves, chili powder, cumin, asafetida, cayenne and salt. Cover with plastic wrap and let rest for an hour or two, or refrigerate for up to a few days and cook up the pancakes as needed. Whisk in more water as needed to achieve a fairly thick but pourable consistency. Brush a non-stick skillet with a little oil and heat over medium heat. When hot, scoop 1/3 cup of the batter into the pan and quickly spread into a 6- to 8-inch circle. Cook for 3 to 4 minutes or until small bubbles begin to form and the bottom is lightly browned. Flip and cook for another few minutes. Transfer to a plate and keep the cooked pancakes wrapped in foil. Brush the pan with more oil as needed and repeat with the remaining pancakes. Makes 12 to 15 pancakes

More Indian savory breads you are sure to enjoy from my kitchen:
Besan Roti
Fenugreek Roti
Chickpea Flour Crêpes

On the top of the reading stack: Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney

Audio Accompaniment: Biosphere

Chickpeas Smothered in a Tangy Tomato Gravy

Tender and plump chickpeas really need no introduction as far as I'm concerned. Even my comrades who profess not to like beans can be persuaded to enjoy them. And they present so many possibilities to the cook. Now, as should be clear from even a quick look at my blog, I adore spicy food so it's no wonder that I should be especially smitten with spicing them up. When I cook them, I always boil up more than I need for the dish as I can never resist snacking on them just as they are while I complete my dinner prep.

I tend to eat small meals throughout the day, but this longtime favorite dish is one that I am tempted to eat just a bit more than maybe I am accustomed to at one sitting. But so long as I am not too stuffed, I don't feel guilty in the least. Despite its relative simplicity, or perhaps because of, it's a signature dish that I have perfected over the years. If you like a thick and spicy chickpea curry with a tangy and tart flavor, consider this as a meatless alternative to your usual fare or another recipe to add to your vegetarian or vegan repertoire. Give this one a try. You won't be disappointed.

This is also my contribution to MLLA #58, started by dear Susan of The Well Seasoned Cook and now administered by me. This month, Claire is hosting.

I'm also sharing this treasured recipe with Ricki's Wellness Weekend.

Chickpeas Smothered in a Tangy Tomato Gravy

Recipe by Lisa Turner Cuisine: Indian Published on April 5, 2013 Tender chickpeas simmered in a thick, rich and tangy spiced tomato gravy Print this recipe Ingredients: 1 1/4 cups chickpeas (3 1/2 cups cooked or 2 14 oz cans) 1 1/2 teaspoons turmeric 3 tablespoons ghee or oil 1 teaspoon brown mustard seeds 2 teaspoons cumin seeds 1-inch piece fresh ginger, finely chopped 2 to 3 black cardamon pods, crushed 2 green chilies, seeded and finely chopped a few handfuls of dried curry leaves, crushed 1 teaspoon ground cumin 1 teaspoon amchoor powder 1 teaspoon garam masala 1 teaspoon chat masala 1/2 teaspoon chili powder 1/4 teaspoon cayenne pinch of asafetida 3 large tomatoes, partially seeded and finely chopped handful of fresh parsley or cilantro, chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Add 1/2 teaspoon of the turmeric and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain, reserving 1 cup of the cooking liquid, and set aside. Wipe the saucepan dry and add 2 tablespoons of the ghee or oil. Heat over medium heat, then add the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the ginger, cardamon and chilies to the pan and continue to stir for another 2 minutes. Add the curry leaves, ground cumin, amchoor powder, garam masala, chat masala, chili powder, cayenne, asafetida and the remaining turmeric. Stir once, then add the tomatoes. Simmer for 5 to 10 minutes until the tomatoes thicken, stirring occasionally. Add the chickpeas and the reserved cooking liquid, reduce the heat to low, and cover. Simmer for another 10 minutes, stirring occasionally. Add water as necessary or desired. Stir in the remaining tablespoon of ghee or oil, most of the parsley or cilantro, and lime juice. Season with sea salt and black pepper to taste. Serve hot or warm, and garnish each portion with some of the remaining chopped parsley or cilantro. Serve with fresh hot cooked basmati rice, a vegetable dish and some homemade chapatis. Makes 6 servings

More chickpea recipes you are sure to enjoy from Lisa's Kitchen:
Avocado Chickpea Hummus
Chickpeas with Mushrooms
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Tamarind Chickpeas

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Audio Accompaniment: Tim Hecker