Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Indian-Style Split Pea Soup with Cornmeal Dumplings

Recipe by Lisa Turner Cuisine: Indian Published on February 19, 2016 Split peas and vegetables simmered in a delicious, fragrant and warming Indian-seasoned broth, served with beautiful plump spiced cornmeal dumplings Print this recipe Soup: 1 cup green split peas 2 tablespoons olive or sesame oil 1 small red onion, chopped 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 teaspoon turmeric 1 teaspoon ground coriander 4 sprigs of fresh thyme small handful of dried curry leaves 6 cups water or vegetable stock, or more as needed 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper, to taste handful of fresh chopped parsley Dumplings: 1/2 cup yellow cornmeal 1/2 cup unbleached white flour, or more as needed 1 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 cup almond milk, or more as needed Tempering: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds Instructions: Rinse the split peas and soak for 4 hours or overnight in several inches of water. Drain and rinse, then set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, carrot and celery, and sauté until the the vegetables are softened — about 5 to 7 minutes. Now add the garlic, jalapeño and ginger, and stir for another few minutes. Add the turmeric, coriander, thyme sprigs and curry leaves, and stir for another minute. Pour in the split peas and water or stock, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the peas are tender. While the soup is simmering, prepare the dumplings. Combine the cornmeal, flour, baking powder salt, turmeric, cumin and almond milk in a large bowl. Stir to combine until you have a soft and pliable dough, adding more flour if the dough is too moist or more almond milk if the dough is too dry. Cover with a clean kitchen towel and let the dough stand for 15 minutes. Form into small 1-inch oblong shapes or rounds. Cover again until ready to add to the soup. When the peas are tender, drop the dumplings into the soup and simmer until they float — about 15 minutes. To prepare the tempering, heat the oil in a small saucepan or skillet over medium heat. When hot, add the mustard and cumin seeds and stir until the mustard seeds begin to splutter and pop. Quickly add to the soup, cover, and let sit for 5 minutes. Stir in the parsley and serve hot with a grain of your choice or some nice crusty bread. Makes 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other recipes featuring split peas:
Indian-Style Split Pea Soup
Ash-e Anar ( Persian Split Pea and Pomegranate Soup )
Indian-Style Yellow Split Pea Curry (Matar Dal)
Split Pea Cilantro Dumplings in a Coconut Curry

Light Talk about Food Styling 1 : Property

Where did you buy your cutting board?
Where do you normally go for props hunting?
Wow, your bowl is so pretty. How does it match nicely with other props?
. and so ...
. and so ...
and never ending questions regarding the food styling come to me.

Food styling is not only about props. It's about styling the food and the elements around it. Food, props, art, knowledge are involve to produce a

Delicacies from Our Short Visit to Chinatown.

Just a week before Chinese New Year, we made a short trip to Jakarta's China Town.
Visiting the Petak Sembilan area, in Glodok, Jakarta, the place where so many good Chinese food are available. My daughter was so excited to buy the delicious kwotie (semi fried-steamed dumpling), one of the best in town.

The Chinatown atmosphere became more special at that time, when we saw so many people were

Quinoa Salad with Vegetables and Cashews

It's bitterly cold right now here in London, Ontario, and despite the fact that this winter has been mostly free of snow, it has started to pile up these last few days. The virtual lack of light drags one down too, so comfort food is in order. And this is one power-packed salad that goes well with a hot bowl of soup to give one a glimmer of energy.

Quinoa comes together with sweet roasted root vegetables, dry roasted cashews and seeds, earthy kale and some plump cherry tomatoes. Tossed with a zesty and zingy lemon, garlic, Dijon mustard and olive oil dressing, this colorful salad is perfect for serving with a split pea soup for a nutrient and protein packed meal.

Note: Millet or pearl barley could be used in place of the quinoa if desired.

Quinoa Salad with Vegetables and Cashews

Recipe by Lisa Turner Published on February 14, 2016 A colorful and nourishing roasted winter root vegetable salad with quinoa, kale and toasted nuts and seeds Print this recipe Salad: 2 1/4 cups cooked quinoa (3/4 cup dried) 1 medium parsnip, chopped 2 medium carrots, chopped 1 1/2 cups Brussels sprouts, halved 4 tablespoons sesame oil 1/3 cup raw cashews 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 5 stalks of green kale, trimmed and chopped 1/2 cup cherry tomatoes, halved Dressing: 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 clove garlic, minced or crushed 1 teaspoon Dijon mustard Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time. Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned. Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes. Whisk together the dressing ingredients. Pour the dressing over the salad and toss. Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds. Makes 4 to 6 servings

This is also my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosting by my good friend Jacqueline and myself. To join in, see Jac's post here.

Other quinoa recipes you are sure to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Quinoa Soup with Corn
Quinoa Stuffed Portobello Mushrooms
Quinoa Soup with Beets and Fresh Dill

Pampoenmoes - South African Food

Pumpkin is one of South Africa’s favourite vegetables.  Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families.  There are many ways in which you can serve the great varieties of pumpkin available like butternut squash, herbert squash, “boer” pumpkin or red pumpkin, to mention just a few.

Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time.  The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon.  Otherwise you can mix the pumpkin with flour, salt and egg and bake “pampoenkoekies” in a little bit of oil, sprinkle with cinnamon sugar and serve warm.

Another favourite recipe from times gone by, a truly traditional South African recipe, is “pampoenmoes”.  You can either bake this in the oven or boil it in a little bit of water in a saucepan.  This is a recipe worth trying:

Ingredients:
8 slices of white bread
Butter
Apricot jam
2 cups of pumpkin (1 butternut squash should do.  Slice very thinly)
Salt
Sugar
Cinnamon

Method:
1. Butter the bread on both sides and spread apricot jam on the side facing up.  Place one layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread.
3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.
4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin.  Dot a few extra clots of butter on the top.    
5. Bake for 45 minutes to an hour in a pre-heated oven of 180°C

Serve the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie?  This is a great dish to try and impress your friends with.  It is very easy to make, so try it and see what happens!

Melkkos - another South African great

"Melkkos" is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.

It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.

What can be nicer, I ask you all! If you have never tried it, I would say it is time. 

Ingredients:

1 cup of flour

1 1/2 tablespoons of hard butter

A pinch of salt

2 1/2 cups of milk

Method:

1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.

2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.

3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.

4. Sprinkle cinnamon sugar on the top and enjoy it warm!

You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.

It’s getting hot in here

Whether you’re a food freak for frittatas or a veteran vegan – all-about-foods.blogspot.com is the place to join and explore.  Want to record a cooking video that requires 10, 20, 30 minutes of taping time?  No problem!

Unlike most other video social network sites which restrict you to 100MB or so of video space per video upload (this equates to just 5-10 minutes of playtime), all-about-foods.blogspot.com allows you 1GB of space for every recipe you upload, and they don't, even, have a limit on the number of recipes you can upload!  Finally, people who understand that cooking is a process which involves food selection, prep work, cooking techniques and tips - all of which we want to watch.

So, go ahead - upload your favorite “comfort food,” or that recipe from home that reminds you of your childhood and the sweetness of it all.  Or, perhaps you’ve just learned a new concoction that you’ve added your special twist to that you just can’t wait to exchange.

Share your skills and love of food with the rest of the all-about-foods.blogspot.com community – and the world!  There’s no place like it on the ‘net.

all-about-foods.blogspot.com is where food lovers, home cooks, chefs and food-related businesses have an outstanding, free vertical social network to fully interact – sharing food-related videos, recipes, Forum discussions and food-related shopping deals.  

You can broadcast your favorite recipe via your personal MyKitchen – and, sooner than you think, you’ll be able to share your video directly to your home TV via IPTV!  Sorta’ boggles the mind, doesn’t it?

Even if you’re archaic and don’t have a video camera (yet) – IPTVRecipes is still the most informative, interactive and innovative all-things-food site you’ve ever seen!  Imagine being able to, virtually, eavesdrop while someone presents, step-by-step, right in front of you, their favorite recipe for …. [fill in the blank].  It’s (almost) as good as being there- once they get smell-a-video up and running.

Food Of The Future - 40 Years In The Making

Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.

General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.

"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."

The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.

Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.

Happy Birthday, Bac-Os!

Italian Spinach and Mushroom Salad

This seasonal salad for special gatherings has extra crunch and a burst of added flavour.

1 package (10 oz.) fresh spinach leaves, rinsed and patted dry

1 package (8 oz.) sliced mushrooms

1 can (19 oz.) Progresso chick peas, drained and rinsed

1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips

1/2 cup seasoned croutons

1/2 cup Italian dressing

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.

Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

It's that time of year when soup is so often on the menu. Craving mushrooms, I came up with this nourishing soup that includes peppery Puy lentils for depth and substance, green kale for some extra earthy flavor, sun-dried tomatoes and a jalapeño for some tang and just a little heat … and, of course, mushrooms. This is a bold full-flavored soup that comes across as equally elegant as rustic, depending on how you look at it, but it is quite simple enough to serve as a delightful hearty lunch with some crusty bread. It is also a good choice for dinner, and I served it up with some pearl barley cooked in vegetable stock.

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

Recipe by Lisa Turner Published on February 8, 2016 This bold-flavored French lentil soup with mushrooms, kale and sun-dried tomatoes is hearty enough to serve for dinner and simple enough to serve for lunch Print this recipe Ingredients: 1 cup Puy (French) lentils 1/2 cup sun-dried tomatoes 1/2 oz (14 g) mixed dried mushrooms 1 tablespoon olive oil 2 shallots, finely chopped 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 2 teaspoons fresh thyme leaves, minced (or 1/2 teaspoon dried) 1/2 teaspoon mustard powder 1 lb (450 g) fresh mushrooms, sliced 2 tablespoons rice vinegar 1 teaspoon tamari (soy) sauce 1 1/2 cups vegetable stock or reserved sun-dried tomato and dried mushroom soaking water 2/3 cup coconut milk 4 stalks of kale, trimmed and chopped sea salt and fresh cracked black pepper to taste Instructions: Rinse the lentils and place in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until just tender, about 20 minutes. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain, reserving the soaking water to use as a broth if desired. Chop the sun-dried tomatoes and mushrooms, and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the shallots and sauté for 5 minutes until softened. Toss in the jalapeño, garlic and thyme, and stir for another few minutes. Add the mustard powder, stir once, and turn up the heat to medium-high. Add the fresh mushrooms and cook for a few minutes to soften. Add the sun-dried tomatoes, dried mushrooms, vinegar, tamari, stock or reserved soaking water, and coconut milk. When the mixture comes to a boil, reduce the heat to medium-low and cover. Simmer for another 5 minutes. Stir in the lentils and add a few handfuls of chopped kale at a time until slightly wilted. Add more water or stock if necessary to achieve your desired consistency. Stir in the salt and black pepper and taste for seasoning. Serve with crusty bread and you are all set. Makes 4 to 6 servings

This is my contribution this month to My Legume Love Affair, a monthly event celebrating legumes. Lovely Susan of The Well Seasoned Cook was the originator, I'm now the administrator and this month Rafeeda of The Big Sweet Tooth is kindly hosting.

Other mushroom dishes you are sure to enjoy from my kitchen:
Creamy Thai Coconut Mushroom Soup
Miso Mushroom Risotto
Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Belanja Mudah di Mumu.id

Sibuk? Jalan macet, jadwal pekerjaan yang padat, kurangnya waktu untuk keluarga, dan sederet permasalahan warga ibukota sudah bukan lagi hal yang dianggap aneh.

Mengatur jadwal berbelanja yang harus diselipkan di antara jadwal kegiatan lainnya, jujur saja ... kadang saya keteteran. Jadwal memasak 2 kali sehari, jam 5 pagi dan 5 sore membuat saya harus memastikan bahan-bahan segar, bumbu dapur,

White Bean and Parsnip Vegetable Soup

Several months of winter starts to induce a degree of laziness in me. Fortunately, this coincides with cravings for simple soups that take little effort to make but warm and comfort the body and soul. This particularly soup was inspired by the presence of several parsnips in the crisper, remnants from a previous recipe which I had been too lazy to make use of before! Simple as this soup is, it is colorful, hearty and delicious and is just the thing to share on a cold winter evening.

White Bean and Parsnip Soup

Recipe by Lisa Turner Published on February 3, 2016 Simple, hearty, colorful and warming white bean soup with parsnips and winter vegetables Print this recipe Ingredients: 1 1/2 cups dried cannellini (white kidney) beans (4 1/2 cups cooked) 6 cups water 1 bay leaf 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 3 parsnips (1 lb or 450 g), sliced 1 large potato, diced 1 large carrot, sliced 1 jalapeño, seeded and chopped 1 cup green beans, trimmed and chopped 1 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon ground cumin 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper small handful of fresh chives, chopped Instructions: Rinse the white beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, parsnips, potato, carrots, jalapeño and green beans, and sauté for 1 minute. Toss in the paprika, thyme and cumin, stir for 1 minute to coat the vegetables, and then pour in the white beans with their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender. Remove from heat and discard the bay leaf. Season with salt and plenty of fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped chives on top. Makes 6 to 8 servings

I'm sharing this recipe with Jac's Weekly Meat Free Mondays event.

More simple winter soup ideas:
Beet, Lentil and Vegetable Soup
Chickpea and Cabbage Soup
Curried Parsnip and Wild Rice Soup
Mushroom, Lentil and Barley Soup

No Croutons Required - January Roundup of Soups and Salads

It is time for the No Croutons Required monthly roundup of vegetarian soups and salads, alternately hosted by my treasured friend Jac of Tinned Tomatoes and myself. We had a great turnout this month and I'm happy to present you with 21 delicious recipes. As always, a special thanks to all of our fellow bloggers who took the time to share their creations. Now cuddle up and get some inspiration from these recipes.

Recipe: Curry Laksa

Chef: Persephone
Blog: Persephone H
Location: UK

First up is this lovely Malaysian curry that is sure to warm your toes during the cold winter months. You won't miss the meat in this dish made up of shallot, garlic, chilies, ginger, mushrooms, a bit of soy sauce, coconut milk, noodles, bean sprouts, spinach, fresh cilantro and some fresh lime juice. I've been craving mushrooms and could not resist this soup.

Recipe: Quinoa Salad with Kale, Pomegranate Seeds, Persimmon and Cranberries

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Canada

Next up is a super packed nutritious salad that was made to celebrate Hannukah. I've no doubt it was a hit. Quinoa, kale, persimmon, pomegranate seeds, roasted almonds and cranberries are dressed up with an orange maple dressing. Certainly a dish to impress dinner guests.

Recipe: Winter Slaw Salad with Apple, Celery & Cucumber

Chef: Lisa
Blog: We Don't Anything With a Face
Location: UK

Here we have another salad because even in the winter, salads are enjoyable and good for you. This one features apples, cucumber, celery, walnuts, mayonnaise or a mixture of olive oil and white wine vinegar if you please and some fresh dill or parsley. Easy to make and delightful to put on the table.

Recipe: Cauliflower Leaf Miso Soba Soup

Chef: Kate
Blog: Veggie Desserts
Location: UK

Waste not want not, and Kate doesn't waste any of the cauliflower, including the florets, leaves and stalk. This impressive soup is comprised of cauliflower leaves, mushroom stock, miso paste, fresh ginger, soy sauce, mushrooms, carrots, soba noddles and garnished with sesame seeds. Served along with Miso Ginger Roasted Cauliflower, you have everything you need for a nourishing and delightful meal.

Recipe: Carrot and White Bean Soup

Chef: PJ
Blog: Seduce Your Tastebuds
Location: India

Bean soups are always a treat, especially during the cold months. This easy soup features white beans, onions, carrot, garlic, king masala and is garnished with some chili flakes and toasted sesame seeds. Served along with mint flavored sub rolls, you are in for a pure comfort meal.

Recipe: Spiced Wild Rice and Pea Salad

Chef: Corina
Blog: Searching for Spice
Location: UK

This adaptable salad would be wonderful anytime of year. Rice is cooked with cardamon pods and bay leaves. Then green peas are added along with carrot that is spiced up with allspice, ground coriander and cumin. Add some fresh parsley, some diced red onion, lemon juice and sprinkle with some toasted pine nuts and dinner is ready.

Recipe: Mexican Cabbage Soup

Chef: Janet
Blog: The Taste Space
Location: Canada

This beautiful soup features green cabbage. Considering the cost of veggies these days in Canada, this was an economical choice. Cabbage comes together in this soup with onion, garlic, carrot, diced tomatoes and soy chorizo crumbles. This is an ideal soup for the cold weather months.

Recipe: Salad plate with Teff, Hummus and Vegetables

Chef: Veg Hog
Blog: The VegHog
Location: UK

This is a plate I would hover over. Teff is a favorite grain of mine that I don't cook nearly enough. It is served here with homemade hummus, roasted tomatoes and carrots and toasted nuts. I'll be keeping this in mind for the near future.

Recipe: Scotch Broth Soup

Chef: Janice
Blog: Farmersgirl Kitchen
Location: UK

This Scot makes a beautiful thick soup with veggies, grains and pulses. Broth, carrots, onions and celery, vegetable stock are simmered and then we have yellow split peas, pearl barley, red lentil and kale is added near the end of the cooking time. Served with wholemeal bread, bannocks or oatcakes this is surely a meal to enjoy.

Recipe: January Superfood Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

Superfood indeed and just lovely to look at. This salad features quinoa, roasted parsnips, carrots and brussels sprouts, sunflower seeds, pumpkin seeds, pomegranate seeds and kale too. It is all dressed up with olive oil, lemon, garlic, Dijon mustard and some blackberries. That is packed bowl of goodness for sure.

Recipe: Sweet Potato Soup with Sumac, Peanuts and Pomegranate

Chef: Galina
Blog: Chez Maximka
Location: UK

Now for another gorgeous soup. Sweet potatoes shine here along with onion, garlic, chili paste, sumac, carrots, red lentils, coconut milk and tomatoes. The soup is garnished with some roasted peanuts, pomegranate seeds and some fresh lime juice. Just yum.

Recipe: Grilled Baby Potatoes and Creamy Broccoli Salad

Chef: Sadhna
Blog: Herbs, Spices and Tradition
Location: Canada

Next up, we have a complete and colourful meal in the form of a salad. Roasted potatoes with some paprika are combined with steamed broccoli and mixed with cream cheese and seasoning. Served with tomatoes and garnished with coriander, you are in for a treat.

Recipe: Pea and Lettuce Soup

Chef: Alison
Blog: Dragons and Fairy Dust
Location: UK

It is indeed dark outside and there is nothing like a comforting soup to warm and cheer one up. I always enjoy pea soup and this one is filled out with little gem lettuces, onion, lemon juice and some seasoning. To keep it vegetarian, use veggie stock instead of chicken stock.

Recipe: Roasted Cauliflower and Garlic Soup with Almond and Parmesan Crumble

Chef: Katie
Blog: Feeding Boys
Location: UK

Roasted cauliflower is always welcomed, especially when made into a delicious soup. Combined with roasted garlic, Parmesan cheese and then topped with a crumble of salted almonds and more Parmesan this is surely bliss in a bowl.

Recipe: Italian Stew

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Stew is always welcome in the winter months and this Italian style version should encourage you to get into the kitchen to use up any leftover veggies. This partially blended stew is made up of onion, garlic, chili, carrots, celery, borlotti beans, shredded cavolo nero, lemon juice and some fresh parsley for garnish. Warming and nourishing.

Recipe: Leek, Lemongrass, Cauliflower and Chilli Soup with Coconut Milk

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

Next up is another warming and easy to make soup. This delightful bowl includes some of my favorites. Featured here are onions, cauliflower, leeks, chili for a bit of heat, lemongrass, peas, coconut milk and some simple seasoning. I sure would like to sit by a warm fire and enjoy this.

Recipe: Drowning in Coconut Milk Korma Soup

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

The title of this soup has my mouthwatering as I happen to love korma and coconut milk. For this homemade Korma, we have onion, garlic, chili flakes, cinnamon stick, turmeric, coriander, garam masala, ginger, cauliflower, carrots, peas, cashews, veggie stock, coconut milk and some fresh coriander leaves for garnish.

Recipe: Spiced Parsnip Spinach Soup with Apple and Turmeric

Chef: Choclette
Blog: Tin and Thyme
Location: UK

Another delightful and warming soup is up next. Parsnips, onion, garlic, apple, ginger, turmeric, spinach, garam masala and coconut cream are all whizzed up for an easy to make dish that was inspired by Nigella.

Recipe: Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

My contribution this month is a salad even though it is soup weather here in London. This colourful salad has everything you need for positive nourishment. Quinoa, chickpeas, cashews, sun-dried tomatoes and dried cherries are dressed with olive oil, red wine vinegar, freshly squeezed orange juice, honey, turmeric, cumin and some thyme.

Recipe: Kale and Quinoa Salad

Chef: Dena
Blog: Oh! You Cook!
Location: USA

And now for another quinoa salad, this one with kale, red grapes, red pepper, sunflower seeds and lemon peel. This is all dressed with olive oil, honey, Dijon mustard, some seasoning, lemon juice and then generously topped with Parmigiano Reggiano. Oh my. This is better than cheesecake.

Recipe: Curly Kale and Butter Bean Soup

Chef: Kate
Blog: The Veg Space
Location: UK

Our final entry is this lovely kale and butter bean soup. Leeks, garlic, onion, potatoes, kale, butter beans, stock and parsley are all whizzed up for a nourishing lunch or dinner alongside some crusty bread.

Hope my readers were inspired by all of these delicious submissions. Jacqueline will be hosting the next edition of No Croutons Required. Check her site soon for the announcement post.

Chickpea Avocado Bites with Sun-Dried Tomatoes

I adore little bites and these filling little appetizers could surely be a meal without any other adornments — at least for me! I don't eat eggs any longer, but the creaminess and taste of this concoction could easily remind one of a deviled egg filling. In this case, I served this on crusty bread. Tart and tangy with a hint of heat, you really could just eat this by the spoonful. It's that good.

Chickpea Avocado Bites with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on January 26, 2016 Creamy, tangy and tart chickpea and avocado "deviled eggs" Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 cup sun-dried tomatoes 2 shallots, finely chopped 4 teaspoons rice vinegar or white wine vinegar 2 tablespoons olive oil 2 teaspoons sriracha or other hot sauce 1 avocado, chopped 1 1/2 tablespoons nutritional yeast 2 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste To serve: 1 baguette, cut into 1/2 inch slices fresh chopped chives paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then ransfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender — 1 to 1 1/2 hours. Drain and transfer to a food processor. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 to 60 minutes. Drain, reserving the soaking water, and chop. Add the sun-dried tomatoes, shallots, vinegar, olive oil, avocado, nutritional yeast, mustard and salt to the food processor. Process until smooth, adding some of the reserved sun-dried tomato soaking water as necessary. You want a smooth and creamy consistency. To serve, spoon some of the chickpea avocado mixture onto each piece of bread. Garnish with fresh chopped chives and a sprinkle of paprika. Serve and enjoy. Makes 15 to 18 appetizers

Other appetizers to enjoy from Lisa's Kitchen:
Baked Mini Vegetable Chickpea Samosas
Coleslaw Bites with Jalapeño Dip
Baked Quinoa Falafel Bites
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

4 Simple Chinese Food Recipes

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Berikut ini adalah resep-resep yang saya develop, style dan foto saat menjadi kontributor untuk majalah Martha Stewart Living Indonesia, dan diterbitkan pada edisi bulan Mei 2014. Satu setengah tahun yang lalu. Mudah-mudahan bisa memberi inspirasi di dapur rumah tangga.
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Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

It has been a dark winter here in London Ontario, but this salad is pretty nonetheless and packed with lots of protein. So that might cheer you up. I know it's soup season really, but I was craving salad and this one has everything you need. Each bite is a taste experience. Included along with the nutty quinoa and buttery soft chickpeas are lightly toasted cashews, tangy sun-dried tomatoes and tart dried cherries. I dressed up all that goodness with olive oil, red wine vinegar, manuka honey, some freshly squeezed orange juice and a bit of spice.

Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Recipe by Lisa Turner Published on January 19, 2016 Simple, wholesome and protein-packed chickpea and quinoa salad with cashews, sun-dried tomatoes and dried cherries Print this recipe Salad: 1 cup dried quinoa (2 cups cooked) 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup sun-dried tomatoes 1/3 cup raw cashews, chopped or left whole 1/3 cup dried cherries Dressing: 2 tablespoons olive oil 2 teaspoons red wine vinegar 1 medium orange, juiced 1 1/2 tablespoons honey 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme sea salt and fresh cracked black pepper to taste Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft. While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and wait 5 minutes before fluffing with a fork. Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned. Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled. Makes 6 servings

This is my contribution to No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jac of Tinned Tomatoes and myself. I am hosting for January.

Other salads to enjoy from Lisa's Kitchen:
Vegan Caesar Salad
Beetroot, Leek and Walnut Salad
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Indian-Style Coleslaw

Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)

I have cut most dairy from my diet these days, but if there is one dairy item that I cannot resist, it would be succulent creamy paneer cheese. It doesn't melt while cooking and takes on the flavors that are included in the dish, making it an ideal addition to curries. For this creation, I didn't even bother to fry the paneer ahead of time.

With an array of aromatic spices, tangy tomatoes, plump chickpeas, baby spinach and some almond milk to add a bit of nuttiness, this version of paneer palak (curried paneer and spinach) is a filling dish that only really needs some grain served along as a side or perhaps a favorite Indian flat bread. Traditionally, paneer palak does not contain chickpeas, but I wanted an extra boost of protein and it worked out perfectly and really comes together in hardly any time at all.

I'm not fond of soy products myself, but you could use tofu in place of the paneer and cut out the yogurt if you want to keep this dish vegan.

Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)

Recipe by Lisa Turner Cuisine: Indian Published on January 11, 2016 Simple, rich and flavorful spinach and chickpea curry with pieces of tender paneer cheese simmered in a gravy of tomatoes and aromatic spices Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 2 medium tomatoes, chopped 1 to 2 fresh green or red chilies, seeded and chopped 2 dried whole red chilies, broken 1/3 cup red onion, chopped 2 cloves garlic, chopped 1-inch piece ginger, peeled and minced 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 tablespoon sesame or olive oil 1 cup baby spinach 2 tablespoons yogurt 1/2 cup milk or almond milk 2/3 cup water 1/2 teaspoon brown or coconut sugar 1/2 teaspoon apple cider vinegar 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1/4 cup fresh parsley, chopped Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside. Combine the tomatoes, chilies, onion, garlic, ginger and ground spices in a blender or food processor. Blend until smooth. Heat the oil in a large saucepan over medium heat. When hot, add the spiced tomato purée to the pan and cook for 10 minutes, stirring often, until thickened. Now add the spinach and yogurt and cook until the spinach leaves are just wilted. Add the milk, water, sugar and vinegar, bring to a gentle boil, and simmer for another 5 minutes. Add the paneer cubes and chickpeas and simmer, covered, for another 5 to 10 minutes. Add more water to achieve desired consistency. Stir in the salt, black pepper and chopped fresh parsley and serve with hot fresh cooked white rice or flat breads of your choice. Makes 6 servings

Other paneer dishes to enjoy from Lisa's Kitchen:
Paneer Tomato Curry with Indian and Thai Flavors
Curried Red Kidney Beans with Paneer (Paneer Rajma)
Chickpea and Paneer Tomato Curry
Indian-Style Macaroni and Paneer Cheese with Spinach

Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

Serving black-eyed peas with collard greens is apparently good luck for the New Year. It's a tradition in the American South and around the world. Because the beans swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins and the collard greens paper money.

Whatever you think of that tradition, the meal I served was delicious enough for me and my dining companions and even a more nourishing dinner served up with some rice. I steamed the collard greens and sprinkled them with a bit of sea salt. It's a snap to put together too, which is a bonus when you are tired from lack of sunshine.

The black-eyed peas are moderately spiced with a bit of tangy tomato. The addition of coconut milk reduces the heat besides but feel free to ramp up the spices if desired. Many of us indulge somewhat over the holidays, so a wholesome but fulfilling dinner is most welcome to ring in the New Year. That's good luck enough for me because money can't buy happiness or prosperity.

Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2016 A simple and delicious black-eyed pea curry simmered in a warm coconut milk and tomato gravy with smoky spices Print this recipe Ingredients: 1 cup dried black-eyed peas 1 cinnamon stick 2 tablespoons sesame or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves, crumbled 1 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground mustard powder 1/4 teaspoon cayenne 1 small red onion, finely chopped 2 to 3 fresh chilies, seeded and minced 1 medium tomato, seeded and finely chopped 2/3 cup coconut milk 2/3 cup water 1 teaspoon sea salt, or to taste plenty of fresh cracked black pepper, to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the cinnamon stick and bring to a boil. Reduce the heat to medium-low and cover and simmer until the beans are tender - roughly 40 minutes. Drain and set aside. In the same pan, heat the oil over medium heat. Toss in the mustard seeds and cumin seeds and stir until the mustard seeds turn grey and begin to splutter and pop. Stir in the curry leaves and spices and fry for another minute or two. Add the onion to the pan and cook until softened, about 5 minutes. Add the chilies, stir for another minute, and then add the tomato and simmer for another few minutes to thicken. Stir in the black-eyed peas along with the coconut milk and water. Bring to a gentle boil and simmer, uncovered, until thickened to the desired consistency. Stir in the salt and black pepper and serve over piping hot fresh cooked basmati rice and steamed greens on the side. Makes 4 servings

This is my contribution to My Legume Love Affair, a monthly event created by lovely Susan of The Well Seasoned Cook and now administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds. I'm also sharing with Jac's weekly Meat Free Mondays event.

Other black-eyed pea dishes to enjoy:
Spicy Black-Eyed Pea Sambar
Black-Eyed Peas with Tamarind and Coconut Milk
Savory Black-Eyed Pea Pancakes (Poora)
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing