No Croutons Required - The Winner for March

The challenge for March was to come up with a raw soup or salad. All of the submissions were mouthwatering, but we do have to crown a winner. Congratulations to Ingrid of Kitchen Tales of Sugar and Spice who entered this month with an elegant and unique Ajo Blanco. I'm certainly looking forward to trying a raw version of a Spanish classic.

Jacqueline will be hosting the April 2013 edition of No Croutons Required. Check back at the beginning of the month for the theme.

Miso Mushroom Risotto

Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.

Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or shiro miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.

Miso Mushroom Risotto

Recipe by Lisa Turner Cuisine: Asian / Italian Published on March 29, 2013 Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock Print this recipe Ingredients: 4 cups vegetable stock 3 tablespoons white (shiro) miso paste 2 tablespoons sesame oil 2 cups oyster or shitake mushrooms, sliced 1 clove garlic, minced or crushed 1 bunch green onions, green and white parts, sliced 1 cup dry unwashed arborio or other risotto rice 1/2 teaspoon cayenne 1 tablespoon rice vinegar sea salt to taste (optional) 1 tablespoon toasted sesame seeds (optional) Instructions: Heat the vegetable stock in a saucepan to a gentle simmer and stir in the miso paste until dissolved. Reduce the heat to low and keep on a gentle simmer. Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, garlic and the white parts of the green onions and sauté for 5 minutes. Add the rice and stir to coat the grains. Add a 1/2 cup of the miso vegetable stock and the rice vinegar, and bring to a boil. Cook, stirring constantly, for 3 to 4 minutes or until the liquid is absorbed. Continue to add the miso vegetable stock 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Repeat this process until the stock is used and the rice is cooked but still slightly chewy. The risotto should be creamy. Season with salt if desired (the miso is quite salty itself) and remove from heat. Serve hot or warm garnished with the green parts of the green onions and a scattering of toasted sesame seeds if desired. Makes 4 servings

Other risottos from my kitchen you may enjoy:
Spicy Azuki Bean Risotto
Baked Mushroom Risotto
Lemon Risotto with Leeks and Mushrooms

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living

Audio Accompaniment: The Orb

Cauliflower and Pea Curry

There is yet another new addition to my extensive cookbook collection and this one has quickly become one of those must-recommend books to my readers who are interested in Indian cooking. After reading an extensive review of the book by Sia of Monsoon Spice, I promptly ordered a copy and already I've been inspired to make a few dishes from the book.

Prashad — Indian Vegetarian Cooking by Kaushy Patel is the result of a lifelong journey of passionate cooking by the author. Focusing on Gujarati food, Ms. Patel moved to England as a young woman and soon after got into the food business beginning with a deli specializing in Indian street food that eventually blossomed into a restaurant that received high praise and recognition from Chef Gordon Ramsay — that's saying something because he is no vegetarian and his standards at times are nearly impossible to meet. Come to think of it, I do recall the episode of the Best Restaurant series when Ms. Patel and her family's business was featured and was quite charmed. Sia was blessed to eat at the restaurant in Bradford, England and I must confess I am burning with envy.

"None of the curries we ordered tasted the same or had just one ingredient overpowering the other. The food was hot, fresh, vibrant, and delicately spiced with different textures and flavours making it clear that none of the food served here was mass produced or doused in ready to use spice mixes or sauces."

Contained within the covers are recipes ranging from starters and street snacks, mains, rice dishes and breads, soups and sides and desserts and sweets. Whether you are a novice or an experienced cook, you will find plenty of inspiration for your own cooking experiences. Many of the recipes are Indian classics with a fresh look, and we are treated to some treasured creations that Ms. Patel has crafted, shared and served up to eager family and customers with great success. Plenty of vegan recipes are offered up too along with onion and garlic free delights.

Sia had done an excellent job discussing and reviewing the book, so do check out her review. I'll have more to say about this wonderful book as I continue to explore.

The key to this wonderfully flavorful dish is to cook the cauliflower until just tender and have a rather gentle hand with the spicing, though you will want some Indian heat.

Cauliflower and Pea Curry

Recipe by Lisa Turner Adapted from Prashad — Indian Vegetarian Cooking Cuisine: Indian Published on March 26, 2013 Green peas and cauliflower cooked until just tender in gentle and fragrant Indian spices and seeds Print this recipe Ingredients: 4 to 5 fresh green chilies, partially seeded and chopped 1-inch piece fresh ginger, chopped 2 tablespoons oil 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 1 medium cauliflower, cut into 1-inch pieces 1 teaspoon turmeric 1/2 teaspoon chili powder 1 tablespoon ground coriander 1 1/2 teaspoons sea salt 2 3/4 cup fresh or frozen peas 1 medium tomato, finely chopped generous handful of dried curry leaves, crumbled juice from 1 fresh lime handful of fresh parsley or coriander, chopped Instructions: Begin by making a coarse paste of the chilies and ginger in a mortar and pestle or blender. Set aside. In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and quickly stir once. Add the chili and ginger paste, cauliflower, turmeric, chili powder, ground coriander, salt and a few tablespoons of water, and stir well to coat the cauliflower with spices. Cover and cook for about 8 to 10 minutes or until the cauliflower is just tender, stirring often. Now add the peas, tomato and curry leaves, stir well, and continue to cook, covered, for another 5 minutes or until the peas are tender, stirring occasionally. Turn off the heat, stir in the lime juice and fresh parsley or coriander, reserving some for garnish, and let stand for 5 to 10 minutes to allow the flavors to blend. Serve garnished with the remaining parsley or coriander with a dal soup, rice and homemade chapati breads for a comforting and complete meal. Makes 6 servings

More vegetable curries from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Mixed Vegetable Coconut Curry
Paneer Cheese and Vegetables in a Creamy Gravy

On the top of the reading stack: various selections

Audio Accompaniment: The Orb

This is my contribution this week to Ricki's Wellness Weekend.

Greek Omelette

On the rare occasions that I go to a diner for breakfast, I'll most often order a Greek omelette … in part that's because it's usually one of the few omelettes in diners that doesn't have meat, but mostly because I love Feta cheese with eggs. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. So when my husband suggested a trip to the diner on a cold winter morning that didn't make going outside very appealing, I thought that a homemade Greek omelette could be so much nicer and keep me indoors as well. So off to the refrigerator and cupboards to find the ingredients for a simple but terrific home cooked Greek omelette with a fair bit more of the ingredients and flair that you'd expect to find in Greek food — spinach, tomatoes, Kalamata olives, oregano, and of course some delicious imported sheep's milk Feta from the local delicatessen.

This colorful and delicious four-egg omelette easily filled both of us up — it could really have fed three people — and left us wanting to make our own Greek omelette again soon. It's also quite simple too. If I keep spoiling us with homemade omelettes, the local diners won't be seeing very much of us in the future.

Greek Omelette

Recipe by Lisa Turner Cuisine: Greek Published on March 24, 2013 Simple, colorful and delicious four-egg Greek-style omelette with spinach, tomatoes, olives and Feta cheese — a wonderful breakfast or light lunch for two or three people Print this recipe Ingredients: large handful of fresh spinach leaves, trimmed and chopped 2 green onions, sliced 1 small jalapeño, seeded and chopped 4 eggs 1/2 teaspoon dried oregano 2 tablespoons olive oil 1/2 cup Feta cheese, crumbled small handful of grape tomatoes (8 to 10), halved small handful of Kalamata olives (10 to 12), halved or chopped sea salt and fresh ground black pepper Instructions: Heat a large 9 or 10 inch non-stick skillet over medium-low heat and toss in the spinach leaves, the white parts of the green onions and the jalapeño. Add a few drops of water and cook, stirring frequently, for 8 to 10 minutes or until the spinach leaves are wilted. Add a few more drops of water if the pan becomes too dry. When the spinach has wilted, remove from the pan and set aside. Wipe down the pan with paper towel. Meanwhile, break the eggs into a bowl and add the green parts of the green onions and the dried oregano. Beat lightly with a fork. Return the pan to the stove, add the olive oil, and turn up the heat to medium. When the oil is hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Add the wilted spinach mixture, 1/4 cup of the Feta cheese, and the grape tomatoes and olives to the middle of the omelette. Let the eggs cook for another 20 to 30 seconds until they're set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate, scatter the remaining Feta cheese over top, and season with salt and black pepper to taste. Serve right away. Makes 2 to 3 servings

Other breakfast ideas you'll enjoy from Lisa's Kitchen:
Greek Feta & Olive Frittata
Fennel and Grape Tomato Frittata with Goat Cheese
Greek Scrambled Eggs with Tomatoes and Feta
Asparagus & Feta Cheese Scramble

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living by David Cote and Mathieu Gallant

Audio Accompaniment: morning silence

No Croutons Required - Raw Soups and Salads

The challenge for March was to come up with a raw soup or salad to inspire us to eat more cleansing foods after such a long winter oftentimes dominated by rich foods. Thanks to everyone who found time to share their recipe. The roundup is rather short this month but I am sure you will agree that all of the submissions are lovely and, in this case, quality more than makes up for quantity. Please vote for your favorite dish in the comment section or via email so we can crown a raw winner. Note that neither my contribution nor Jacqueline's is in the vote. Here's hoping spring will finally arrive though I would be proud to serve and enjoy any of these dishes year-round. And now onto the entries...

Our first entry is this gorgeous Mango Gazpacho from Janet of The Taste Space. This chilled soup with summer salsa flavors certainly has me craving warm weather months. A Thai-fusion twist on a classic, here mango is combined with tomato, onion, cilantro, red pepper, garlic, chili flakes, fresh lime juice, chili powder, cayenne and parsley. The delightful concoction is then partially whizzed up in a blender and chilled. Surely a cleansing and purifying soup. Do check out Janet's menu selections to go along with this dish. Heavenly.

Next up is Aparna of My Diverse Kitchen with this stunning Persimmon and Paneer Salad with an Orange-Honey Dressing. Fuyu persimmon shines here along with ripe pear, tomato, orange, crumbled paneer, green onions, spinach, cranberries and cashews. Then to make the whole salad even more impressive, it is dressed with honey, orange juice, olive oil, red pepper flakes and fresh herbs. I never can resist paneer and adding it to a fresh fruit and vegetable salad would have made a fine birthday dinner - this a brilliant creation and from a woman who says she is not overly fond of raw salads. I feel healthier just looking at this dish.

Johanna of Green Gourmet Giraffe is back again this month with a refreshing and tangy Tomato Pomegranate Vinaigratte made of red wine vinegar, basil infused olive oil, pomegranate molasses, tomato, spring onion and garlic. The first night, it was used to dress up corn, snow peas, red pepper, feta and carrot - the second night, spinach, red capsicum, mushroom, raw corn, carrot sticks. This is surely a fine way to encourage us to eat more raw salads and as with most dressings, a snap to whip up. I'd enjoy this anytime of year, but especially when blazing hot temperatures hit as they did where Johanna lives.

My contribution this month is a Classic Greek Salad. Though it's been a rough and cold winter, I still require a frequent intake of fresh vegetables and this favorite of mine never fails to please. I've mixed things up here and loaded of the salad bowl with Belgian endives, radicchio, 3 kinds of peppers, leaf lettuce, cucumber, red onion, feta cheese and kalamata olives. All this goodness is then gently tossed and coated with a dressing of olive oil, red wine vinegar, white balsamic vinegar, fresh lemon juice and dried herbs. Greek salads from grocery stores and restaurants are always a disappointment as the vegetables never seem fresh enough and you get only a sprinkling of olives with pits and scant amounts of overly salty feta. Making your own at home truly takes this classic to a whole new level.

Lata of Flavours and Tastes treats us to this nutrient packed Sprout and Mixed Vegetable Salad. I adore sprouts, especially when sprouted at home and here they mingle with papaya, carrot, Chinese cucumber, tomato and fresh herbs. This cheering and colourful salad is then dressed with home set yogurt, dried herbs and seasoning. This refreshing dish would not last long at my house and just look at that cute presentation and her menu suggestions to go along with it, though it indeed is a meal in itself.

From Hetal who posts at Gujarati Zaika and specializes in Gujarati recipes, we have a colorful and refreshing Carrot and Pomegranate Salad. This raw delight will come together in no time at all especially if the seeds are already removed from the fruit. All you do is whisk together some olive oil, lemon juice, chili powder and then add some grated carrot, the pomegranate seeds, chopped tomato, toss well and garnish with some fresh cilantro. Seems like a fine way to enjoy the benefits of raw carrots and the goodness of pomegranate.

Ingrid of Kitchen Tales of Sugar and Spice has my mouth watering with this elegant Ajo Blanco. This is a raw version of a Spanish classic. Inspired by the challenge and then inspired further by a raw cookbook, the soup is made up of peeled almonds, almond milk, garlic, olive oil and sherry vinegar. After these ingredients are blended and chilled, the soup is served garnished with some halved white grapes and fresh chives. I have a fondness for fruit in soups and with the menu suggestions, or even without, I'd be a happy and healthy diner indeed.

Shruti of Part Time Chef enters this graceful Cabbage and Carrot Salad with Coconut Milk and a Chili Dressing. This inspired Indo-Asian dish is described as spicy, sweet, creamy, tangy and crunchy. An additional benefit is it's also easy to whip up and a pretty and healthy addition to your table. Julienne carrots and cabbage are dressed up with coconut milk, fresh lime juice, a bit of cane sugar and Thai red chilies and then garnished with roasted peanuts, fresh coriander, cherry tomatoes and some lime wedges. Now how refreshing and rejuvenating is that?

From my dear friend Jacqueline and co-host of No Croutons Required we have this luscious Avocado, Apple and Hazelnut Salad. Mixed salad leaves are topped with grated courgette and apple dosed with a bit of lemon juice, then some avocado, red grapes and hazelnuts. This powerhouse of goodness is then drizzled with a dressing of olive oil, red wine vinegar, apple juice, dill and lots of freshly cracked black pepper. A gorgeous presentation and a fun contrast of flavours and textures that won't tax your waistline either.

And that concludes the March roundup. Jacqueline will be hosting the April edition of No Croutons Required. Check back at the beginning of the month for the theme.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

For someone as enamored of Mexican food as myself, it's rather surprising I suppose that I've seriously acquainted myself with chipotle peppers only this past year. Sure, I've used canned chipotles in adobo sauce on an occasion or two, but the adobo sauce quite overwhelmed any appreciation I might have gained for the pepper on its own. After receiving some chipotle spice blend and also finding the dried whole chipotles in the market, I am quite taken with the smoky heat and depth that these smoke-dried jalapeños bring to food. I expect that chipotles will find their way into many of my Mexican-style recipes from hereon…

…such as in this thick, smoky and spicy chili. Loaded with black beans, quinoa and plenty of vegetables, this simple and full-flavored chili is a complete, nourishing and filling meal in one pot. And it makes enough to feed a family or, in my case, to send a husband off to work with lunch for a few days. A slice of two of homemade cornbread on the side makes this chili a terrific meal.

If you don't have chipotle powder or dried whole chipotles, substitute extra chili powder or paprika and a dried whole red chili or two. For the smoky flavor, add a drop or two of liquid smoke or a pinch or two of smoked paprika.

This is my contribution to My Legume Love Affair this month, a popular ongoing event celebrating legumes started by Susan of The Well Seasoned Cook and now administered by me. The host this month is PJ of Seduce Your Tastebuds and she will be accepting entries for edition #57 until the end of the month. Looking forward to seeing all of the tasty dishes this time around. Also sharing with Ricki's Wellness Weekend.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

Recipe by Lisa Turner Cuisine: Mexican Published on March 19, 2013 Thick, smoky, spicy and zesty chili loaded with black beans, quinoa and plenty of vegetables for a complete, nourishing and filling meal in one pot Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 cup uncooked quinoa   2 dried whole chipotle peppers 1/2 cup sun-dried tomatoes 1/2 oz (14 g) dried mushrooms   1 tablespoon olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, sliced 1 small cauliflower, cut into 1-inch florets 2 cloves garlic, minced 2 to 3 jalapeños, seeded and finely chopped   2 to 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon chipotle powder 1/2 teaspoon ground coriander 1/2 teaspoon cayenne   5 to 8 button mushrooms, sliced 1 large tomato, chopped 1 to 2 cups of vegetable stock or water 2 ears fresh corn or 1 1/2 cups frozen   zest from 1 lime juice from 2 limes sea salt and fresh cracked black pepper to taste Garnish: greek yogurt or cream (optional) fresh grated Cheddar or jack cheese (optional) fresh parsley or cilantro, chopped (optional) Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Separately, rinse the quinoa and soak for 8 hours or overnight in 2 cups 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, reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain, transfer to a medium bowl, and mash about 1/3 of the beans with a fork or potato masher. Set aside. Meanwhile, soak the dried chipotles, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Heat the olive oil over medium heat in a large heavy-bottomed saucepan. When hot, add the onions, carrots, celery and cauliflower, and stir for 6 to 8 minutes or until the onion is softened and the cauliflower just begins to brown. Now add the garlic and jalapeños and continue to stir for another minute or two. Toss in the spices and stir for another minute. Now add the fresh mushrooms to the pan, turn up the heat to medium-high, and stir for 4 minutes or until the mushrooms begin to soften. Stir in the chipotles, sun-dried tomatoes, dried mushrooms, fresh tomato, black beans, and quinoa along with the quinoa's soaking water. Add about 1 cup of the vegetable stock or water. If you are using fresh corn, add it now. Bring to boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes, stirring often and adding more stock or water as needed. If you are using frozen corn, add it during the last 10 minutes of the cooking time. Remove from heat and stir in the lemon zest and juice, salt, and black pepper to taste. Serve hot garnished with a swirl of yogurt or cream, grated Cheddar or jack cheese and chopped fresh parsley or cilantro if desired. Makes 8 servings

More one-pot meals from Lisa's Vegetarian Kitchen:
Azuki Bean Casserole
Black Bean Chili with Toasted Spices
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Simple Chana Dal, Dill and Tomato Khichri

On the top of the reading stack: Mollie Katzens Sunlight Cafe

Audio Accompaniment: silence

Linguine with Pea-Basil Pesto and Mushrooms

It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varieties, the possibilities for pasta are endless, and if you are extra ambitious you may want to make your own fresh pasta at home. I rather cheated here I suppose because I used fresh pasta from the grocery store down the street. No matter, as it didn't spoil the dish in the least. And it's green too and thus a timely post for an easy St. Patrick's Day meal.

Opting out of a tomato based sauce, I went for this fresh pesto sauce with peas and basil. Keep this one in mind for summer when you have an overabundance of fresh basil growing in your herb garden and fresh peas on hand at your local market. The depth of flavors goes so well with sautéed mushrooms, which are pretty much a must for me when I think of pasta for dinner.

This dish is vegan friendly too, if you omit the cheese. I was rather sparing with it myself because I wanted the fresh pesto flavor to shine along with the meaty mushrooms, and I don't think you will be disappointed if you leave it out altogether. Use your favorite pasta because it will taste just as well with any noodle or shell pasta, and feel free to load it up with lots of cheese if that suits your fancy too.

I'm sharing this with Pasta Please, an ongoing monthly event administered by my good friend Jac of Tinned Tomatoes and hosted this month by Jen of Blue Kitchen Bakes. Pesto is the theme this month.

 

Linguine with Pea-Basil Pesto and Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on March 17, 2013 Pasta tossed with mushrooms and a fresh and delicious basil, pea and walnut pesto Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms 3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 to 2 jalapeños, seeded and chopped 1 1/4 cup fresh or frozen peas a few handfuls of walnuts, chopped large handful of fresh basil, torn or chopped sea salt and fresh cracked black pepper to taste 2 to 4 tablespoons soft goat cheese or ricotta (optional) 8 oz (250 g) button mushrooms, sliced 12 to 16 oz (350 to 450 g) fresh or dried linguine or other pasta 1/2 cup fresh grated Parmesan cheese (optional) Instructions: Soak the dried mushrooms in 1 1/2 cups of hot water for 20 minutes. Drain, reserving the soaking liquid, and roughly chop the mushrooms. Set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the onion, garlic and jalapeños, and stir for 3 to 4 minutes to soften the onion. Stir in 3/4 cup of the peas along with most of the walnuts (reserve some for garnish) and continue to stir for another minute. Toss the basil into the pan, pour in 2/3 cup of the reserved mushroom soaking liquid, and season with salt and black pepper to taste. Stir in the cheese if using, remove from heat, and set aside to cool for a few minutes. Transfer the mixture to a mortar and pestle, blender or food processor, and process until mostly smooth, adding more of the reserved liquid as necessary. Set aside. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. When hot, toss in the fresh and dried mushrooms and stir for 5 minutes or until the fresh mushrooms begin to brown and lose some of their juices. Remove from heat. In a large pot, cook the pasta according to the instructions on the package, adding any remaining mushroom soaking liquid to the cooking water along with salt and a drop of oil. Drain, rinse quickly with cold water, and return to the pot and gently reheat, stirring in the pesto and cooked mushrooms. Add a few sprinkles of water if it is too dry and stir in the remaining peas and check for seasoning. Serve hot, garnished with Parmesan, walnuts and fresh basil leaves if desired. Makes 4 to 8 servings

Other pasta creations you are sure to enjoy from Lisa's Vegetarian Kitchen:
Kamut Pasta with Sun-Dried Tomato Sauce
Penne with Indian-Style Tomato Sauce and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

On the top of the reading stack: notes

Audio Accompaniment: Danny Cudd

Rice and Cauliflower Pilaf

Readers will certainly want to try this incredible curried rice and cauliflower dish that I often make for special occasions. Certainly underrated, cauliflower just happens to be a winter vegetable that will enhance your dining experience and it's plenty good for you too. I think the reason vegetables are often absent from the dining table is because many of us grew up with vegetables that were either frozen, canned or cooked into submission so they ended up reaching the plate bland and soggy. The key to this dish is not to overcook the cauliflower. You will want the vegetable to have a just tender texture. Both the cauliflower and rice are a perfect platform for the spices that make this dish extra special.

I have adapted this from Yamuna Devi's Indian bible of authentic dishes entitled Lord Krishna's Cuisine. My regular readers will know that this book was my earliest introduction to Indian cooking shortly after becoming a vegetarian and there was no going back after that.

The recipes are easy adaptable for cooks outside of India and you will find plenty of elegant ideas to grace your breakfast, lunch and dinner tables. If you are new to Indian cooking, this is a most valuable resource, complete with tips and an extensive chapter devoted to general information about basics and important elements of Indian cuisine.

Covered in the book are all the essentials that make up the rich culture of Indian cooking. Dals, breads, vegetable dishes, dairy based dishes, chutneys, sauces and relishes, savories, snacks, sweets and beverages. This is my favorite gift to give if I think my recipient is keen on Indian food and wanting to learn how to make some wonderful dishes in their own kitchen. Perfect for novices and experienced cooks alike, how can you resist over 500 recipes complete with tips and serving ideas.

Rice and Cauliflower Pilaf

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 14, 2013 Simple, fragrant and delicious spiced rice pilaf with tender seasoned cauliflower — a stunning side dish for an Indian meal Print this recipe Cauliflower: 1/2 cup grated fresh coconut or dried unsweetened coconut 2 to 4 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 3 tablespoons fresh parsley or coriander, chopped 1/2 cup whole fat yogurt or coconut milk 1 teaspoon ground turmeric 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons ghee or oil 1 small cauliflower, chopped into 1 1/2 inch pieces Rice: 1 cup white basmati rice soaked in 2 cups of water for 20 minutes 3 tablespoons ghee or a mixture of butter and oil, or oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds generous handful of dried curry leaves 3 black cardamon pods, crushed 1 teaspoon ground coriander 1/2 teaspoon cayenne a few pinches asafetida 1 scant teaspoon jaggery or brown sugar (optional) lime wedges for garnish Instructions: Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper. Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside. Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes. Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges. Makes 6 servings

More rice dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Buttered Lime Rice
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Lemon Rice with Toasted Cashews
Baked Italian Brown Rice Balls (Arancini)

Classic Greek Salad Revisited

I've been making my own Greek salad for years. The ones I have tried from most restaurants rarely satisfy. There is just no comparison to homemade versions. First, you typically only get about 4 olives, the Feta is not good quality and tends to be overly salty, and the vegetables are not as fresh as I would like, nor is iceberg lettuce of much use in terms of taste and nutritional value — it adds some crunch, but that's about it.

From my kitchen, you get a loaded up fairly classic version, with lots of good quality olives that are pitted just before being added to the salad and a decent quantity of delicious Greek sheep milk Feta. In addition to peppers, red onion and cucumber, I've added some slightly bitter endives, radicchio and some fresh leaf lettuce. For best flavor, mix your salad up ahead of time, seal tightly and chill in the refrigerator for a few hours before serving to blend the loveliness.

This is my contribution to No Croutons Required this month. The theme is raw soups and salads.

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on March 12, 2013 A dressed-up modern-style Greek salad with an assortment of leaf vegetables and plenty of Feta cheese and Kalamata olives Print this recipe Salad: a few handfuls of leaf lettuce, torn into pieces 4 Belgian endives, trimmed and chopped 1 small radicchio, trimmed and chopped 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips 1 banana pepper, seeded and cut into strips 1 small red onion, cut into half rings 1/2 English cucumber, sliced few handfuls cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 cup Kalamata olives, pitted Dressing: 1/3 cup extra virgin olive oil 1/4 to 1/3 cup red wine vinegar 2 to 3 tablespoons white balsamic vinegar juice from 1 fresh lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste pinch or two of dried red chili flakes Instructions: Combine the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients. Pour over the salad and gently toss to coat. Garnish with extra crumbled Feta cheese. Makes 6 servings

More Greek creations you are sure to enjoy:
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Skewered Greek-Style Salad

Audio Accompaniment: Erot