The votes are in for June's challenge of soups and salads featuring grilled or roasted ingredients and we have two winners this month.
Congratulations to Michelle of Food, Football and a Baby who submitted this mouthwatering Indian Roast Potatoes salad. I so love Indian dishes, and I will be trying this one soon.
Also congratulations to Raven of Cook.Eat.Delicious who entered this most tempting Roasted Vegan Corn Chowder that I could not resist trying.
I will be hosting the July edition of No Croutons Required. The theme this month is hot peppers and my regular readers will know that they are dear to my tummy. Any variety is welcome included in a vegetarian soup or salad of your choice. Hot chilies, red or green, Jalapenos, habaneros, or any hot peppers that suit your fancy. I very much look forward to your creations. If you grow your own peppers, it would be a welcome addition if you included a picture of your plant or garden, along with a picture of your finished dish.
Such a treat to eat outside in the warmth after such a cruel winter.
Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano
4 large beets
1/2 cup of cashews, split and dry roasted over medium heat until lightly browned
3/4 cup of crumbled feta cheese
1 small red onion, cut into fine strips
mixed fresh greens
For the dressing:
4 tablespoons of olive oil
2 tablespoons of walnut oil
2 tablespoons of honey
1 tablespoon of red wine vinegar
1 tablespoon of balsamic vinegar
1 clove of garlic, minced
2 tablespoons of fresh oregano
2 teaspoons of Dijon mustard
sea salt and freshly cracked black pepper to taste
Trim the beets, wrap in foil and roast in a preheated 425 degree oven until the beets are fork tender - about 1 hour. Cool, peel and set aside.
Whisk together or blend the dressing together in a small food processor.
Arrange a heathy pile of fresh greens on a serving plater and top with chopped beets, sprinkle with cashews, feta and red onion and spoon some dressing over the mix. Season with salt and pepper, add more feta and serve with crusty bread. Such a perfect spring or summer meal.
More beet recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
On the top of the reading stack: Guy De Maupassant
Audio Accompaniment: Marsen Jules
This delightful spiced rice and split mung dal dish with toasted cashews is typically prepared as an everyday breakfast in south India were it is cooked to be creamy or almost mushy, but I made a drier version to serve as a dinner dish along with this amazing coconut tamarind chutney. Adapted from "Mysore Style Cooking" by V. Sandhya, you won't be lacking for nourishment no matter the time of day you serve this dish. So easy to digest, it is perfect for those recovering from an ailment. South Indian cuisine is my new passion.
One of my husband's favourite comfort foods — and one shared by many others — is a big helping of macaroni and cheese. In his case, he remembers the Kraft Deluxe Macaroni & Cheese that his father baked with a can of crushed tomatoes. Of course, now that he's eating out of my kitchen he gets my own brand of comfort food, meaning fresh quality ingredients assembled by hand and with a little spicy touch of my own tossed in. I'm happy to say that a big helping of warm and creamy homemade jalapeño and tomato mac'n'cheese did just the comfort trick for him while giving him a taste of something new at the same time. After all, moving forward is important even when we want to indulge our nostalgic feelings.
This is my submission to Presto Pasta Nights, a very popular weekly event started by Ruth of Once Upon a Cook, and hosted this week by Pictures of all my princesses. I am running on about two hours of sleep in the last 48 hours and sick besides, but I wanted to share this recipe because it is so good and easy to prepare.
|Jalapeño and Tomato Macaroni & Cheese|
|Recipe by Lisa Turner|
Published on June 13, 2011
A classic comfort food with an extra loving homemade touch
Print this recipe
Other great mac'n'cheese recipes from Lisa's Kitchen:
Classic Macaroni & Cheese
Macaroni & Paneer Cheese
Greek Macaroni & Cheese
On the top of the reading stack: Sukham Ayu: Cooking at Home With Ayurvedic Insights
Audio Accompaniment: Rustling Leaves
This is another recipe adapted from "Mysore Style Cooking" by V. Sandhya. Such an elegant and informative book that is essential for cooks wishing to learn more about south Indian cuisine. As I enjoy toor dal and soup, I decided to make what she so charmingly calls "Sandhya's Soup". She tells us that it is particularly good for babies and children as it is easy to digest. You may wish to omit the hot peppers. It is also easy to prepare and delicious. Adjust the amount of water to achieve your desired consistency. I opted for a thicker version.
My Legume Love Affair, a most popular event started by lovely Susan and hosted this month by Aqua of Served with Love.
Sweet and Sour Beet and Sprouted Mung Salad
a generous handful of fresh beet greens
3 beets, peeled and grated
1 cup of mung bean sprouts
3 tablespoons of unsweetened coconut
2 tablespoons of fresh parsley, chopped
juice from one lime
1 cup of pineapple, finely chopped
1 teaspoon of sea salt
For the tempering:
2 teaspoons of oil
1 teaspoon of black mustard seeds
1/4 teaspoon of asafetida
pinch of cayenne
pinch of turmeric
Rinse the mung beans well and soak overnight in enough water to cover. Drain and transfer them to the center of a few paper towels. Wrap with string, transfer to a pot, cover and let sit for 24 hours.
In a large bowl, combine the beet greens, grated beet, mung bean sprouts, coconut, parsley, lime juice, pineapple and salt.
For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Now add the asafetida, cayenne and turmeric and stir into the salad, taking care to mix until everything is well combined.
Serves 4 - 6.
More Mung Bean Recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Mung Bean and Vegetable Soup
Mung and Azuki Beans with Fresh Peas and Spices
On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Audio Accompaniment: silence, finally
Just yum! One of the tastiest dishes I have made recently. Adapted from Closet Cooking, I used gigantes beans instead of the cod that Kevin's recipe called for. Such a perfect spring meal, and how can I resist the excellent sheep milk Feta cheese and beautiful colossal Kalamata olives from the Perfect Bakery, located at 116 Hamilton Road here in London, Ontario. They have the best olives and Feta in the city. It's also a pleasure to grow fresh herbs outside too that are an ideal addition to meals. You must try this creation. Nourishing and creative, you can't go wrong with this dish. Your carnivorous friends won't miss the meat at all.
I made this coconut and tamarind flavored chutney to go along with a rice-based dish known as pongal that will leave you begging for seconds. It is adapted from "Mysore Style Cooking" by V. Sandhya, an essential book for those curious about the intricate and healing properties of South Indian cooking. We are told it works well as a spread for flatbreads and sandwiches. My chutney had a bit drier consistency than the creamier ones I usually prepare in anticipation of serving it with the pongal.