Homemade Creamed Corn

As a child I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.

I made this in preparation for some johnny cakes to go along with a baked potato puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.

Pickle Flavored Chickpeas

Yes, I am offering up another chickpea dish. As far as I am concerned, you can never have enough recipes for this most tasty legume. I can never resist nibbling on the cooked beans before they even make it into the dish I am preparing. The addition of potato here adds a nice texture to this North Indian entrée and the spicing is just the thing for cold winter evenings. Dijon mustard is not a traditional Indian ingredient, but it kicks up the flavor in this dish which should not be described as pickles as we ordinarily understand them here in North America but the robust and spicy Indian pickles known as achar. Serve this with brown basmati rice for an especially nourishing meal.

Easy Fudgy Brownies

Savory girl that I am, I don't often make decadent treats, but a dear friend of mine wanted to learn how to make gooey squares. What better way to start than with this ridiculously simple recipe for rich fudgy brownies — 10 minutes or less of prep time, and a little washing up while waiting for them to come out of the oven.

Greek Lentil Soup (Fakes)

Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not-so-traditional version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

Curried Rice and Fruit Salad with Fresh Mango Dressing

This colorful salad of curried rice with a beautiful array of sweet, tart and tangy fruits provides plenty of contrasts in flavor and texture to delight the eye and palate, and it's terrific served as part of or as the main feature of a warm weather meal. There's nothing more refreshing than a fresh mango dressing! I made my own mango chutney with fresh fruit juices and chilies to provide an extra fresh taste in the dressing, but you can use your own favorite mango chutney, homemade or store-bought — although you will find that store-bought chutneys may be more pungent and less fresh-tasting, so you may want to mix in a little extra honey in the dressing if going that route.

Shredded Mango and Coconut Chutney

Attractive and almost uncooked, this bold and assertive mango chutney is layered with intriguing sweet, tart and peppery flavors from coconut, orange and lime juices, dried fruits, fresh chilies and cilantro … and, of course, there's the sweet and tangy star of the chutney, fresh ripe red mangoes. I prepared this easy-to-make chunky chutney in preparation for a rice salad, but you can enjoy it with almost any other Indian meal, especially if there are other bold and assertive flavors on the plate. It's really very tasty on its own, too!

Mixed Vegetable Curry (Sabzi Bhaji)

Seems most everyone likes potatoes and if you enjoy your vegetables spicy, this is the dish to try, especially if it's so very cold outside, as it is here in London this week. Easy to prepare, very warming, and a delightful accompaniment to serve with any Indian flatbread or savory bread. Feel free to adjust the spice mixture to suit your preferences. My cupboard is always overflowing with spice jars, so I like to experiment with a variety of mixtures in my Indian dishes. Without further ado, onward to the recipe.

Savory Blue Cheese Crackers

A cross between a biscuit and a cracker, these flaky and puffy little blue cheese nibbles go well with cheese, soups or just on their own. Baking the blue cheese helps to cut the sharp and salty flavor, while at the same time adding a unique burst to the palate in these otherwise simple crackers. Any sharp cheese can be substituted, such as extra old Cheddar or perhaps aged Gouda. I might add that baking is a good way to warm up on a chilly winter day.

Black-Eyed Peas in a Yogurt Curry

Black-eyed peas are traditionally served on New Year's Day in the American southeast and around the world as they are thought to bring prosperity. Because they swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins as well. Frequently the peas are served with cooked greens, which symbolize money, and cornbread — representing gold — is also a feature of the New Year's Day table. This earthy legume is a favorite at any time of year for me, but how could I resist the promise of good luck? This black-eyed pea curry simmered in a tangy spiced yogurt sauce has a wonderful aroma and an incredible flavor — it's a good start to any year!