Cauliflower & Olive Salad

The middle of summer represents such a cornucopia of fresh vegetables and fruits coming from the farms of southwestern Ontario that I have to restrain myself from buying everything I see at the local market. I always find at this time of year that I can't keep up with all the possibilities these wonderfully fresh flavours present, but this week I found myself particularly attracted to some large, beautiful and perfectly unblemished heads of local cauliflower. Since I haven't used cauliflower for some time now, I decided to dress it up in this simple and colourful cauliflower & olive salad that's one of my summer favourites. Considering it's sweltering hot here in London, this no cook salad was a perfect compliment to a light summer meal.

I like to use colossal kalamata olives when olives are called for, but you can also use green or black olives in this salad according to your preference. But I should add that if you love olives as much as I do, avoid ordinary canned or jarred olives and do yourself a favour by visiting local Greek food shops where the best olives are usually found, not to mention Greek sheep's milk feta cheese, and at very affordable prices. For those of you who live in or near London, I've never had any better olives or feta than at the Perfect Bakery on Hamilton Rd.

Cauliflower & Olive Salad

Recipe by Lisa Turner Published on July 31, 2007 Simple and vibrant flavorful summer salad with cauliflower and Kalamata olives Print this recipe Salad: 1 medium head of cauliflower, cut into 1/4" slices 1 cup Kalamata olives, coarsely chopped 1 green bell pepper, seeded and diced 1 small onion, chopped 1/4 cup pimento pepper, chopped Dressing: 1/2 cup olive oil 3 tablespoons lemon juice 3 tablespoons red wine vinegar 1 teaspoon sea salt 1 teaspoon sugar fresh ground black pepper Instructions: Combine the salad ingredients in a large salad bowl. In small bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss. Cover and refrigerate for at least 4 hours before serving. Makes 4 servings

Jalapeño Pie

Inspired by one of the staple ingredients of her native Indian kitchens, Nandita at Saffron Trail is hosting a round-up of recipes featuring chillies this August. While anyone who reads this blog knows that I'm equally inspired by Indian cuisine, I decided to make this remarkably simple and fast jalapeño pie for the round-up, not only because it showcases these hot and juicy chillies so prominently, but also because my jalapeño pepper plants are raging out of control just right now and I need to find ways to use them in quantity!


Two cups of jalapeños might sound overwhelming, but the eggs and extra-old Cheddar cheese temper the heat enough that not only will most people be comfortable with it but they'll be coming back for more. I like to serve this pie as part of a light dinner on a hot, sweltering summer day with some fresh bread and a salad with vinaigrette to cut the dairy a bit. Roughly chopped mushrooms and a dash of cayenne can be added if desired.

Jalapeño Pie

Recipe by Lisa Turner Published on July 29, 2007 A simple, delicious and surprisingly mellow jalapeño, egg and cheese pie — a great way to use an abundance of hot peppers Print this recipe Ingredients: 2 cups fresh jalapeños (about 14 - 18 peppers), seeded and sliced into rounds 1 cup fresh grated extra-old Cheddar cheese 6 large eggs, beaten 1/4 cup fresh grated Parmesan cheese Instructions: Preheat the oven to 250° and butter the bottom and sides of a 9 × 9 baking pan. Spread the jalapeños over the bottom of the pan, then spread the grated Cheddar cheese evenly over the peppers. Pour the eggs over the cheese. Bake for 45 minutes or until the pie is set. Remove the pan and turn the oven to the broiler. Sprinkle the Parmesan cheese over the pie and put under the broiler for a few minutes until the top is golden brown. Let stand a few minutes to cool before serving. Makes 4 servings

Curried Black-Eyed Peas with Dried Mushrooms

It's been a while since I've cooked a dish with black-eyed peas, so the other day I flipped through some recipes for a curry dish featuring this delicate bean which originated in Africa. I couldn't find anything that quite captured the taste I was looking for, but my determination inspired me to make up my own recipe. I've used dried wild mushrooms here, but fresh mushrooms can be used instead of or in addition to the dried ones — just put them in when you add the cooked beans.

Curried Black-Eyed Peas with Dried Mushrooms

Recipe by Lisa Turner Cuisine: Indian Published on July 24, 2007 Vibrant, zesty and earthy black-eyed pea curry with dried mushrooms in a spicy tomato sauce Print this recipe Ingredients: 1 1/4 cups dried black-eyed peas (3 1/2 cups cooked or 2 15 oz cans) 1/2 oz (14 g) dried wild mushrooms 2 tablespoons ghee, butter or oil 1-inch piece cinnamon stick 1 teaspoon cumin seeds 1 onion, finely chopped 2 to 3 fresh chilies, seeded and finely chopped 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon turmeric 1/2 teaspoon cayenne 2 medium tomatoes, diced juice from 1 lemon 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste pinch of garam masala handful of fresh parsley, finely chopped Instructions: Rinse the black-eyed peas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 40 to 60 minutes or until tender. Drain and reserve the cooking liquid. Set aside. Meanwhile, soak the dried mushrooms for 20 to 30 minutes in warm water. Drain, squeezing out excess liquid from the mushrooms. In a large saucepan, heat the ghee, butter or oil over medium heat. When hot, add the cumin seeds and cinnamon stick and stir for a few seconds. Add the onion and stir for 5 minutes or until the onion begins to brown. Toss in the chilies, garlic, ginger and mushrooms, and continue to stir for another 2 to 3 minutes. Add the ground coriander, ground cumin, turmeric and cayenne, stir for 30 seconds, then stir in the tomato. Simmer for 10 minutes or until the tomatoes are reduce to a thick sauce, adding a ladleful of the reserved cooking liquid as needed if the sauce becomes too dry. Now stir in the beans, lemon juice, salt and black pepper. Continue to simmer for another 10 minutes, again adding a ladleful of reserved cooking liquid if the curry becomes too dry. Add a pinch of garam masala near the end of the cooking time, stir in the fresh parsley, and serve hot. Makes 4 to 6 servings

Paneer Cheese and Vegetables in a Creamy Gravy

I was browsing through some of my favorite blogs a few days ago and came across a recipe for paneer cheese and vegetables in a creamy gravy over at As Dear as Salt. Richa's version looked delicious, and as I'm a huge fan of paneer, I just had to try it. I've adapted the recipe somewhat to suit my tastes. Feel free to use any combination of vegetables — just use about 2 to 3 cups worth. Adjust the amount of yogurt to obtain the desired consistency of the gravy.

Paneer and Mixed Vegetables in a Creamy Gravy

Recipe by Lisa Turner Adapted from As Dear As Salt Cuisine: Indian Published on July 24, 2007 Tender fresh vegetables and paneer cheese simmered in a fragrant, creamy and spicy tomato gravy Print this recipe Paste: 1-inch piece fresh ginger, minced or grated 3 to 4 fresh green chilies or jalapeños, seeded and minced 2 tablespoons ground coriander 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 1/2 teaspoon turmeric Other ingredients: 2 tablespoons ghee, butter or oil 1 teaspoon cumin seeds 1/2 teaspoon asafetida 1 bay leaf 2-inch piece cinnamon stick 2 to 3 green onions, chopped 1 medium tomato, diced 1 large carrot, thinly sliced generous handful of green beans, trimmed and chopoed 1 red bell pepper, seeded and chopped 1 cup frozen or fresh peas 1 teaspoon sea salt, or to taste 14 oz (400 g) paneer cheese, cut into cubes 2/3 to 1 cup yogurt, as desired 5 to 6 mushrooms, chopped 1/2 teaspoon garam masala 1/2 cup fresh parsley or coriander, chopped Instructions: In a mortar and pestle or food processor, make a paste with the ginger, chilies or jalapeños, ground coriander, ground cumin, chili powder, cayenne and turmeric. Set aside. In a wok or large frying pan, heat the ghee, butter or oil over medium heat. When hot, add the cumin seeds, asafoetida, bay leaf and cinnamon stick. Stir for 1 minute, add the green onions and continue to stir for 2 to 3 minutes. Now add the spice paste and a teaspoon of water, stir for 30 seconds, and stir in the tomato. Let the tomato simmer for a minute. Next stir in the carrots, red pepper, green beans, and fresh peas if you are using them, along with the salt. Add a 1/4 cup of water, cover, and simmer for 10 minutes or until the vegetables are just tender, adding a little water if the vegetables are too dry. Stir in the paneer cheese, mushrooms, frozen peas if you are using them, yogurt and garam masala. Simmer for another 5 minutes, adding more yogurt as desired. Add half of the parsley or coriander near the end of the cooking time. Serve hot garnished with the remaining parsley or coriander. Makes 6 servings

Gourmet A Go-Go's Eye-Opening Blueberry French Toast

A friend of mine was recently complaining that I hadn't yet put up a recipe for French Toast on Lisa's Kitchen. Well, he won't be complaining now because I went out and made the most gorgeous and delicious French Toast that I've been meaning to make ever since coming across it at a now sadly defunct food blog called Gourmet A Go-Go. A trip to the weekly Farmer's Market at the Covent Garden Market to pick up a loaf of bakery-fresh multi-grain bread and a few pints of the plump local blueberries that have just come into season was just the excuse to put it together — a small effort that was amply rewarded.


Not only is this delicious French Toast a warming and filling breakfast treat, it is baked instead of fried and can be completely prepared the night before so that all you have to do in the morning is pop it into the oven. That's my kind of morning preparation! Dress it up after it comes out of the oven with a few more fresh blueberries and a drizzle of maple syrup.

Gourmet A Go-Go's Eye-Opening Blueberry French Toast

Recipe by Lisa Turner Published on July 23, 2007 Brown sugar and loads of fresh blueberries in a creamy and mouthwatering baked French Toast Print this recipe Ingredients: 1 cup brown sugar, packed 1 1/4 teaspoon ground cinnamon 1/4 cup butter, melted 12 slices bread 1 1/2 cups fresh blueberries 5 eggs 1 1/2 cups milk 1 teaspoon vanilla 1/2 teaspoon sea salt Instructions: Combine the brown sugar, cinnamon and melted butter. Mix well. Sprinkle 1/3 of the mixture evenly in the bottom of a 9 × 13 inch pan. Cover with 6 slices of bread. Sprinkle another 1/3 of sugar mixture over the bread and scatter the berries over top. Place the remaining bread on the fruit and sprinkle with the remaining sugar mixture. Beat the eggs, milk, vanilla and salt together. Pour evenly over the bread and press down lightly. Cover with plastic wrap and refrigerate overnight, or let stand at room temperature for 2 hours. Bake uncovered at 350° for 40 to 45 minutes or until puffed and golden. Serve hot as is or with warm maple syrup. Makes 6 servings

Flourless Chocolate Cake with Bittersweet Chocolate Glaze

This is quite possibly the most decadent chocolate cake I have ever made, or eaten for that matter. There's so much chocolate in this cake, it will satisfy even the meanest chocolate craving. It's not your traditional chocolate cake, as it doesn't contain any flour. The main ingredients are chocolate, eggs, butter, sugar, and more chocolate. I'd describe it as a cross between cake, brownies and fudge. I could only eat one small piece but thankfully I had eager friends to share with.

If you want to make your cake look even prettier and your plate easier to clean, tuck bits of waxed paper under the baked cake on the plate before glazing. Simply remove when the glaze stops dripping.

Flourless Chocolate Cake

Recipe by Lisa Turner Published on July 22, 2007 Rich, dense, decadent and fudgy gluten-free chocolate cake made without flour Print this recipe Ingredients: 10 oz (10 squares or 315 g) bittersweet chocolate 3/4 cup unsalted butter 2 teaspoons vanilla 5 large eggs at room temperature 1 cup sugar Instructions: Butter a standard 9-inch springform pan and line the bottom of the pan with parchment paper to fit. Preheat an oven to 350°. In a heavy saucepan, combine the butter and chocolate over medium-low heat. Stir until melted and smooth. Whisk in the vanilla. Set aside. In a large bowl, combine the eggs and sugar. Mix with an electric mixer set to medium-high for about 7 minutes. Pour in the melted chocolate and gently fold the ingredients together with a spatula. Transfer to the prepared pan. Bake for 40 to 45 minutes or until a crust forms on the top and cracks a bit. Transfer the pan to a wire rack, run a sharp knife around the edges of the pan to loosen the cake, and let cool. Release the pan from the cake and trim any loose crumbs from the side. Invert a plate over the cake and flip. Remove the bottom of the pan and the parchment paper. Pour bittersweet chocolate glaze recipe below over the cake, using a spatula or knife to spread the glaze over the top and sides. Refrigerate until the glaze sets. Serve chilled or at room temperature. Makes one 9-inch cake

Bittersweet Chocolate Glaze

Recipe by Lisa Turner Published on July 22, 2007 Dark, rich and delicious bittersweet chocolate glaze for cakes Print this recipe Ingredients: 6 tablespoons heavy cream 6 tablespoons corn syrup 8 oz (8 squares or 250 g) bittersweet chocolate Instructions: In a medium heavy saucepan, bring the cream and corn syrup to a simmer over medium heat. Reduce the heat to low and add the chocolate and whisk until smooth. Remove from heat and let cool for about 10 minutes. Makes 1 1/4 cups

Radish and Brown Rice Pulao

As in many homes around the world, rice is a definite staple food in my kitchen. Though I sometimes just add a little butter and lemon juice, it's always a treat to dress it up. This is the first time that I have used radish in a rice dish, but it won't be the last. Serve with a spicy bean curry, such as channa masala or moong dal, and an Indian flatbread for a very satisfying meal.

Radish and Brown Rice Pulao

Recipe by Lisa Turner Cuisine: Indian Published on July 20, 2007 Simple and nourishing seasoned brown rice pulao with sautéed radishes Print this recipe Ingredients: 1 cup uncooked brown rice 3 teaspoons ghee, butter or oil 5 red radishes, halved and sliced into small crescents 1 small tomato, seeded and diced 1 teaspoon garam masala 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon turmeric pinch of cayenne 2 cups warm water 1/2 teaspoon sea salt, or to taste 2 tablespoons fresh cilantro or parsley, finely chopped Instructions: Rinse the rice and soak for 8 hours or overnight in several inches of water. Drain and let dry in a strainer for 10 to 15 minutes. Heat 1 teaspoon of the ghee, butter or oil in a wok or large saucepan over medium heat. When hot, add the radish and stir for a few minutes. Remove from the pan with a slotted spoon and set aside. Add the rest of the ghee, butter or oil to the pan and toss in the tomato and spices. Stir for 2 minutes. Add the rice and stir for another 2 minutes to coat the grains with oil. Now pour in the water, stir once, and bring to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 15 minutes. Transfer the radishes and salt to the pan and stir to combine. Cover again and simmer for another 20 to 25 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 to 10 minutes. Stir with a fork and serve hot garnished with fresh cilantro or parsley. Makes 4 servings

Punjabi Rajma (Red Kidney Bean Curry)

Rajma is one of my favorite Indian dishes. It is a curried tomato and kidney bean dish that is popular throughout northern Indian. For those unacquainted with the delights of Indian cuisine, it's an Indian-style vegetarian version of Southwestern-style chili.

Punjabi Rajma (Red Kidney Bean Curry)

Recipe by Lisa Turner Cuisine: Indian Published on July 18, 2007 Simple, rich, earthy and filling spicy red kidney bean curry Print this recipe Ingredients: 1 1/2 cups dried red kidney beans (4 1/2 cups cooked or 3 14 oz cans) 5 cups water 2 tablespoons ghee, butter or oil 1 medium onion, finely chopped 1 clove garlic, minced or crushed 1-inch piece fresh ginger, minced or grated small handful of fresh green or red chilies, seeded and minced 1 large tomato, diced 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon cayenne 1/4 teaspoon turmeric juice from 1 lemon (1 tablespoon) handful of fresh parsley, finely chopped 2 teaspoons of sea salt, or to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 5 cups of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and reserve the cooking liquid. Wipe the saucepan clean and add the ghee, butter or oil. Heat over medium heat. When hot, add the onion and stir for 5 minutes or until the onion begins to brown on the edges. Toss in the garlic, ginger and chilies, and stir for 2 minutes. Stir in the tomatoes and spices and simmer for 5 to 10 minutes or until the tomatoes begin to thicken into a sauce. Stir in the cooked kidney beans, lemon juice, half of the parsley, and 1 cup of the reserved cooking liquid from the beans. Reduce the heat to low and continue to simmer until the liquid is reduced — about 10 to 15 minutes. Remove from heat and season with salt. Serve over a bed of fresh cooked rice garnished with the remaining parsley. Makes 6 to 8 servings

Other rajma recipes you will enjoy:
Lucknow Rajma with Sautéed Chard
Curried Red Kidney Beans with Paneer Cheese

Lisa's Spicy Nachos

The other night I made these nachos for a snack. Nachos make a good appetizer, though if you load on the cheese like I do, they are filling enough to serve as a meal. I make a different version every time. For this batch, I spread some spicy blue corn tortilla chips over a baking sheet. Then, I layered the chips with some grated aged Cheddar cheese, pickled hot peppers, diced dill pickle, and finely chopped onion. To finish off, I sprinkled some hot pepper flakes and a pinch of cayenne over the top. Broil in the oven for about 5 minutes, or until the cheese melts and begins to brown.

Other suggested toppings: diced firm tomato, corn kernels, goat cheese, chopped jalapeños, finely chopped garlic and fried mushrooms. Serve with some salsa sauce or a homemade simple tomato chutney.

Southwest Vegetarian Chili

The city meets the sagebrush in this aromatic and flavourful Southwest-inspired lentil and kidney bean vegetarian chili. The secret here is the fried pine nuts that add an irresistible smoky little crunch to the herb and spice chili seasonings. Make sure to use dried oregano, sage and thyme instead of fresh for their added pungency.

Southwest Vegetarian Chili

Recipe by Lisa Turner Cuisine: Southwest American Published on July 16, 2007 An aromatic and smoky Southwest-inspired lentil and kidney bean vegetarian chili with fried pine nuts and a pungent assortment of dried herbs Print this recipe Ingredients: 1/2 cup dried red kidney beans 4 tablespoons olive oil 3 tablespoons pine nuts 1 yellow bell pepper, seeded and diced 2 jalapeño peppers, seeded and minced 1 medium onion, chopped 3 cloves garlic, crushed or minced 1/2 teaspoon cayenne, or to taste 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon dried oregano 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1 cup green lentils, rinsed 3 medium tomatoes, chopped 3 tablespoons fresh parsley, chopped 1 cup fresh or defrosted frozen corn 1 tablespoon cornmeal 1 tablespoon balsamic vinegar 1 1/2 teaspoons sea salt, or to taste Garnish: sour cream or fresh grated Cheddar or Monterey Jack cheese Instructions: Rinse the red kidney beans and soak 8 hours or overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and remove to a medium saucepan and cover with several inches of fresh cold water. Bring to a boil, then lower the heat and cover, simmering for 1 1/2 hours or until tender but not falling apart. Drain and set aside. Heat the olive oil in a large saucepan over medium-high heat. When hot, drop in the pine nuts and stir until golden brown. Remove from the oil using a slotted spoon and set aside. While the oil is still hot, add the yellow bell pepper, jalapeño peppers, onion and garlic and stir for a couple of minutes. Turn the heat down to medium and stir for a couple of minutes more, until the onion begins to brown. Stir in the spices and herbs quickly to coat the vegetables, then pour in the lentils, red kidney beans, tomatoes, parsley, and 4 1/2 cups of water. Turn up the heat now and stir to mix the chili while bringing it to a boil. Turn the heat down to low, cover, and cook gently for 45 minutes or until the lentils are tender. Mix the cornmeal with a little water and then pour into the chili along with the corn and balsamic vinegar. Stir in while bringing the mixture to a simmer again. Cover and simmer gently for 10 minutes to let the corn cook, stirring occasionally. Stir in the pine nuts and salt, and taste for seasonings. Serve hot with a dollop of sour cream or grated Cheddar or Monterey Jack cheese over the top of each bowl, and a slice of homemade cornbread on the side. Makes 6 – 8 servings

Classic Cornbread

Considering it seems that I put hot chillies and/or jalapeños in pretty much everything I make, my regular readers might be surprised to learn that my very favorite cornbread consists of little more than cornmeal. But my regular readers will also know that I love the sweet taste and crunch of cornmeal, and this dense and filling bread will satisfy any cornmeal craving. For a satisfying snack, serve slices of this cornbread with a bit of butter. It also goes well as a side with any spicy Mexican meal.

Classic Cornbread

Recipe by Lisa Turner Published on July 14, 2007 Simple, dense and filling classic cornbread loaded with plenty of cornmeal flavor and crunch — a great snack or addition to a spicy Mexican meal Print this recipe Ingredients: 3 cups coarse yellow cornmeal 1 cup unbleached all-purpose flour 1/4 teaspoon sea salt 3 tablespoons sesame oil or olive oil 1/4 - 1/2 cup brown sugar, honey or other sweetener, to taste 2 - 3 cups of water Instructions: Preheat an oven to 325° and grease a loaf pan with oil. Combine the cornmeal, flour and salt in a large bowl. If you are using a dry sweetener, mix in to the dry ingredients. Add the oil and rub it into the dry ingredients with your hands. If you are using a liquid sweetener, add it now and stir to combine. Gradually stir in the water until the mixture resembles a thick cookie dough — you may not have to use more than 2 cups of water. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Remove the bread from the oven and cool on a metal rack for 10 minutes. Gently remove the loaf from the pan and cool for another 30 minutes on the rack. Cut into 3/4-inch to 1-inch slices and serve. Makes 8 to 10 slices

Spicy Curried Millet and Vegetable Soup

Any combination of vegetables can be used in this nourishing and spicy curried millet and vegetable soup. I used millet, but feel free to substitute quinoa instead. As with most soups, it tastes even better the next day once the flavors have had a chance to blend together. Make it up ahead of time and simply heat it up before serving for lunch or dinner the next day. The recipe yields a large pot making it an ideal soup to serve if you have lots of mouths to feed or if you want leftovers for a few days.

Spicy Curried Millet and Vegetable Soup

Recipe by Lisa Turner Cuisine: Indian Published on July 11, 2007 Warming, wholesome and nourishing millet and vegetable soup with curry spices Print this recipe Ingredients: I cup uncooked millet 3 tablespoons olive oil 1 large onion, chopped 2 stalks celery, chopped 2 carrots, sliced 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, minced or grated 7 cups water or vegetable stock 2 teaspoons celery seed 2 to 4 fresh green or red chilies, finely chopped 1 1/2 cups broccoli stems and florets, chopped 1 large tomato, chopped 6 to 8 button mushrooms, chopped 1 tablespoon curry powder 1 teaspoon ground cumin 1 tablespoon ground coriander 1/2 teaspoon cayenne 1 teaspoon turmeric 2 teaspoons dried basil 1 teaspoon dried thyme 1 cup fresh or frozen peas 5 tablespoons tamari (soy) sauce 2 teaspoons sea salt, or to taste fresh cracked black pepper to taste juice from 2 limes (2 tablespoons) handful of fresh parsley, chopped Instructions: Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain and set aside. In a large saucepan or soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger, and stir for 5 minutes. Pour in the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes. Add the millet, chilies, broccoli stems, tomato, mushrooms, spices and herbs, and fresh peas if you are using them. Bring to a boil again, reduce the heat to low, cover, and simmer for another 20 minutes or until the millet is cooked. Now add the broccoli florets, tamari, salt, black pepper, and peas if you are using frozen. Stir in the lime juice and continue to simmer for another 10 minutes. Taste for seasoning. Serve hot and garnish each bowl with a scattering of chopped fresh parsley. Makes 6 to 8 servings