Rice is commonly featured on the menu at Lisa's Kitchen, but wishing for a change from my usual repetoire of recipes, and due also to a slightly weakness for fried patties and savory cakes, I came up with a simple way to use leftover rice to fill out a meal. These crispy shallow fried cakes are easy to make and remind me somewhat of arancini balls because of the addition of grated Parmesan cheese, but with much less fuss. I served with these with homemade tomato chutney, but they also make a nice addition to your favorite curries, or for any meal for that matter, or simply serve as an appetizer.

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One can never have enough recipes for vegetable side dishes, and this nutriient-packed Indian themed creation is a fine choice to fill out a meal. Here carrots and broccoli shine, dressed up with tempering spices, and simmered in an aromatically spiced tomato base with a bit of heat. Easy to prepare, with little fuss, for a reward of earthy and fresh flavors. Serve over a hot bed of fresh cooked white basmati rice for added flair and flavor.

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The toppings for this pizza are a tantalizing mix of tart, smoky and tangy, the main focus here being marinated sun-dried tomatoes. Sprinkled with shredded mozarella and fresh basil and a few dashes of red pepper flakes, the flavors here are basic, but at the same time combining for a complexity of flavors that qualifies this as a gourmet pizza with little fuss.

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Craving a chocolate chip cookie but one with a little less sugar than more traditional versions, I came up with this recipe that includes chunks of fine dark chocolate. It's a snap to whip up a batch, and though I have multiple recipes for this classic, ever-popular cookie, this recipe is now one of my favorites. Applesauce is used here in place of eggs. Chewy and soft, these cookies will keep in a well-sealed container for up to a week.

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