Sublime Saffron Rice with Cardamom

The simplicity and elegance of basmati rice is clearly understated as evidenced by this lovely rice dish that will surely be a staple in my kitchen now. Simmered with cardamom and cloves and seasoned with delicate saffron threads, this fragrant and delicious rice pairs perfectly with hot legume curries, adding a mellow touch to the meal but shining all by itself. This dish speaks to the palate and was served with black-eyed peas with potatoes and tamarind and a lovely and refreshing avocado salad. Nothing else needs to be said.

Eggplant and Tomato Caponata

Eggplant is not something I cook with very often, but during a trip to visit my Dad and his lovely girlfriend Lois, it was up to me to come up with something with a large eggplant that was given to them by my Dad's cousin (who has a rather impressive garden). After some discussion and some frowny faces because neither my Dad nor Lois have enjoyed eggplant in the past, I did not want that lovely and lonely eggplant to go to waste. After some brainstorming, I came up with a delicious broiled and breaded version served with my favorite mushroom curry. This went over well with my family.

Rice and Lentil Indian Pancakes

Here we go again. More Indian savory pancakes, this time a spicy and filling thin pancake made with a seasoned rice and dal or lentil batter. Easy to make, easy to eat and easy to keep. Delicious on their own or with yogurt, sour cream, or your favorite chutney. I pretty much make a batch of crêpes or pancakes once a week to keep me going for breakfast and snacks for a few days.

Chickpea and Fresh Ginger Salad

It is well known that ginger is one of nature's best digestive aids. Load of pieces of fresh zesty ginger are combined with chickpeas and a tangy lemon and chat masala dressing to make this simple salad a tasty and easy to digest side salad or light lunch. Serve with some cooked grain, such as millet or rice, and you have all the makings for a perfectly balanced and delicious vegetarian meal. After cooking the beans and roasting the tomatoes if you wish (pretty much a hands off affair), the whole prep time is about 10 minutes. Simplicity is bliss.

Baked Avocado and Egg with Miso Butter

I've been craving the smooth texture and rich nutty and buttery taste of avocados lately, and this recipe for eggs baked in avocado halves and dressed with a light miso butter is so extraordinarily simple and quick — 3 or 4 minutes preparation and 10 to 20 minutes baking time — that it makes a perfect lunch or breakfast idea when you haven't anything planned ahead.

Skewered Greek-Style Salad

Savoring the last few weeks of summer, I decided to bring the Mediterranean to Canada on a stick. Here we have a Greek-Style salad on a bamboo stick with a refreshing vinaigrette. Serve as an appetizer to highlight your main courses. This fancy presentation will have your diners in suspense as they await what comes next.

Thai Coconut Mango Quinoa Salad

The term salad is really rather elastic, so I am hoping Jac will accept this for my submission to the August edition of NCR. The challenge this month is to come up with a soup or salad featuring coconut. Diners might consider this more of a side dish as it is thick and rather creamy, but I am calling it a salad because it is served chilled with fresh mangoes and a refreshing Thai green curry dressing. Bursting with fresh flavors complimenting the goodness of nutty quinoa, here this popular gluten-free grain is simmered in coconut milk to bring out even more flare in this dish. Now recognized as a superfood containing many essential amino acids and a nearly complete balance of proteins, minerals and vitamins, quinoa is simply delicious in addition to being good for your body too.

I am also sharing this with Ricki of Diet, Dessert and Dogs who is once again offering up healthy, sugar-free vegan recipes for the weekly Wellness Weekend. Be sure to check out all of the delicious offerings from around the blogosphere.

I highly recommend making your own Thai green curry paste for this dish. It is easy to prepare and the paste will keep in the fridge for a week or more — just think of all of those Thai dishes you have been meaning to try with the remaining paste! If you choose not to make your own paste but want a vegetarian option, chop up some shallots, another hot pepper, ginger, a dash or two extra olive oil, and more parsley and whisk together with the dressing.

Thai Coconut Mango Quinoa Salad

Recipe by Lisa Turner Cuisine: Thai Published on August 17, 2012 Wholesome quinoa cooked in coconut milk and tossed with pieces of sweet juicy mango, fresh herbs and a green curry dressing Print this recipe Salad: 14 oz (400 mL) can coconut milk 1 cup dried quinoa 2 large firm mangos, peeled and diced 2 - 3 jalapeños, seeded and finely chopped Dressing: juice from 1 lime or small lemon 1 tablespoon olive oil 1/2 teaspoon white wine vinegar or rice vinegar 1/4 - 1/2 teaspoon cayenne 1 tablespoon honey or agave nectar 3 - 4 teaspoons green curry paste (recipe below) 1/2 teaspoon sea salt, or to taste fresh cracked pepper to taste Finish: 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley or cilantro, chopped 1/2 cup dried unsweetened coconut 1/2 cup dry-roasted unsalted cashews, broken into pieces Instructions: Whisk the coconut milk with enough water to make 2 cups. Rinse the quinoa and combine with the coconut milk and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool. When the quinoa is cooled to room temperature, transfer to a large bowl and add the mangos and jalapeños. Gently toss to combine. In a small bowl, whisk together the lime or lemon juice, olive oil, vinegar, honey, cayenne, green curry paste, salt and pepper. Add to the quinoa and gently toss until combined. Cover and chill for 2 to 3 hours. When ready to serve, gently stir in the basil, parsley or cilantro, and coconut. Transfer to serving plates and garnish with the cashews and additional fresh parsley or cilantro if desired. Makes 4 to 6 servings

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 to 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

More quinoa recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Portobello Mushrooms Stuffed with Quinoa
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Soup with Corn
Quinoa Mushroom Goat Cheese Cake

On the top of the reading stack: High-Rise by J. G. Ballard

Audio Accompaniment: Seconds (Colour & Sound) - Minilogue

Samosa-Style Stuffed Baked Potatoes

Specializing in Indian food as I do, I am rather ashamed to admit that I do not often make samosa, though my favorite way to do so is to bake them rather than fry them. They are not overly complicated but a bit time consuming.

So after browsing through some of my cookbooks for light dinner ideas, I was inspired to make a samosa-style dish that used hollowed out potato skins instead of a pastry to enclose the spicy filling. More of a light meal than an appetizer because these potato halves are really rather filling, especially when served with a side salad and grain dish or Indian flatbread, such as besan roti. A most impressive presentation, it is the next best thing to traditional samosas — and healthier besides.

I served them with my tried and tested mushroom curry and topped the potatoes with velvety tomato chutney. This is one fine healthy meal for a warm summer day and to be enjoyed anytime of year for that matter.

Strawberry-Rhubarb Cottage Cheese Pancakes

This is the summer that I'm finally taking advantage of the rhubarb that grows so copiously and easily in the corner of our backyard. The tartness of rhubarb makes it a wonderful companion to the sweet fresh local strawberries that are still readily available, and I've already enjoyed using the combination in a colorful, sweet and tart strawberry-rhubarb syrup.

Velvety Tomato Chutney

The rich aroma in your kitchen will have you wanting to just eat this thick tomato based chutney all on its own. After a taste test, I nearly did eat it all up. An ideal accompaniment to fried savories with a consistency rather like a relish or western-style ketchup with a hint of sweetness, I am thinking a small spoonful of tamarind paste could be used instead of the sugar for an even better result. Toss in some fresh cilantro for even more flavor and a few seeded and finely chopped hot chillies if desired. I'll be making this again and again.

Transfer to a sealed container if not using right away and the freshness will be waiting to dress up your meals for a few days. I know that I will always have some of this easy to prepare goodness on hand. If I can resist sticking the spoon into the chutney prior to dinner and into my mouth, a variation on my famous mushroom curry is next up for review along with a topping for easy potato-style samosas without pastry.

Black-Eyed Peas with Potatoes and Tamarind

One of the most enjoyable aspects of gatherings with friends and family is to make a well-planned meal. Often it is a lot of work, but satisfying when you know that your guests are pleased with the result and well nourished. The gift of creative and delicious food is one of the best you can give.

This black-eyed pea curry was part of a three course meal that I served to my husband and best friend Basil. Hubby was sous chef that day and my thanks to him for his patience because I can be rather bossy in the kitchen. Everything has to be just right!

This dish was served with an elegant saffron rice and an avocado salad presented in the hollowed-out shells of the fruit. The light rice and cooling avocado salad tempered the complex heat that is a signature of this dish. Yet another successful Indian inspired meal.

Home Baked Taco Bowls

Call me crazy, but on one of the hottest days of the year I decided to turn my kitchen into a baking test zone. The occasion was prompted by ingenious ideas floating around the internet instructing cooks on how to make their own homemade taco bowls or shells from corn tortillas. I very much enjoy tacos rolled up in soft tortillas, especially as they are so easy to put together with your favorite filling, but this time around I wanted a hard-shell taco and I was surprised how easy they are to prepare at home after just a little practice.

Avocado Salad

This one is hard to classify. Flavors of India and Mexico come together here for a most refreshing and impressive salad. The presentation really stimulates the appetite. Usually a salad is the first course or appetizer, but in this case I would suggest you leave it for the final course to cleanse your palate. This went along with a three course meal that I cooked up. Spicy Indian black-eyed pea curry with potatoes and tamarind and an elegant saffron-flavored rice made up the bulk of the meal and then my diners were all the time wondering how this salad would satisfy the taste buds. I must say, everyone went home will full tummies and happy with Lisa the cook who always aims to please and banish the hunger angel. Long a drifter, I now know my calling is very much mixed up with creating nourishing and irresistible food.

Chickpeas with Yogurt and Fresh Mustard Greens

I do believe this is the first time I have cooked with or even tasted fresh mustard greens, and what a great culinary experience it turned out to be combined with chickpeas, spices and yogurt in this creamy curry. I was struck by the robust and piquant mustard taste of the greens, having to sample some raw before I put them in the dish of course. Somewhat bitter, they do add an underlying zesty flavor to this chickpea curry that is now a favorite in my kitchen. Mustard greens can often be found at an Asian or Indian grocer, and maybe even at your run-of-the-mill grocery store if you are lucky.