Quick and Easy Brownies with Xylitol

Given my preference for natural products, I decided to try xylitol with some brownies that are based on my recipe for Quick and easy fudgy brownies. My husband and my best friend Basil wanted a treat and so I tried out the sweetener. It is as good as refined sugar and I would say even better. Chewy and moist — a perfect late night snack and you don't even have to feel guilty about indulging in a few.

More expensive, but worth the price. There are a few tips to follow when baking with this sweetener. It can be substituted for any recipe calling for sugar, though it does not work well with yeast meaning your bread won't rise as you wish. As for baking, like these brownies, you may need to add a bit more liquid or butter to maintain moisture because xylitol does not caramelize when baking.

Verdict: just perfect and even more enjoyable than the original recipe I based it on.

Quick and Easy Brownies with Xylitol

Recipe by Lisa Turner Published on October 30, 2011 These quick and easy-to-make brownies are moist, chewy, fudgy and sweetened with all-natural Xylitol for a guilt-free treat Preparation: 5 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 cup xylitol 1/2 cup unsweetened cocoa 6 tablespoons plain or Greek yogurt 1 egg, beaten 1 teaspoon natural vanilla extract 1/2 cup unbleached white flour confectioners sugar for dusting (optional) Instructions: Preheat the oven to 350°F. Butter an 8-inch square baking pan or line with parchment paper. In a medium sized bowl, combine the xylitol, cocoa and yogurt. Add the beaten egg and vanilla and mix well. Stir in the flour and then transfer the batter to the buttered pan. Bake for 20 to 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Dust with confectioners sugar. Makes sixteen 2-inch brownies

More brownie recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

Staple Corner: How to Make Your Own Goda Masala

As I have noted before, fresh homemade spice blends are always superior to store-bought blends. For example, I whipped up a batch of goda masala for a tangy red lentil curry and was struck by the heavenly fragrance. The goda masala spice blend is a specialty of Maharashtrian cooking, adding a hot, earthy and dry seasoning to foods of the region, like dals, rice dishes, vegetable curries and khichadis. A pinch of goda masala would be an excellent choice for homemade flatbreads. The recipe for the blend comes from Sukham Ayu: Cooking at Home With Ayurvedic Insights by Jigyasa Giri and Pratibha Jain, who included it as a tribute to the hills of Maharashtra. A big thanks again to these ladies for sending me a copy of their book.

Huevos Rancheros Con Frijoles

A dear friend who moved up here from Arizona a couple of years ago has returned there this fall. I'll miss her very much, but she left me with a renewed appreciation for southwestern cooking and the inspiration for my own version of "huevos rancheros con frijoles" — a Mexican breakfast classic that translates as "ranch eggs with beans". I much prefer the Mexican name. Consisting of hot fried corn tortillas loaded with cheese, beans, salsa and topped with eggs, "rancheros" are hearty, zesty and delicious, and will warm you up and fill you up on a cool fall morning. You'll want them again and again.

Dried Mushroom Curry

My cast-iron skillet always turns out excellent results. I didn't have fresh mushrooms on hand, but I did have a good variety of dried mushrooms in my cupboard. I wish I had a pantry as my cupboards are packed full. I have a difficult time finding necessary ingredients, and what an avalanche of spice jars and such falling out of the cupboard when I am searching for a desired ingredient. The trials and tribulations of having a packed kitchen, but I can't resist having staples on hand and then, all my spices — roughly 40 different ground spices, seeds and homemade blends.

Curry-Laced Pumpkin and Potato Soup

Laced with just a hint of curry spice, this pumpkin and potato soup will invite your diners with a pleasing fragrance and the warm golden hues of autumn. Filled with anti-oxidants and vitamins and gentle on the tummy, this is a warming soup that helps strengthen your immune system. Simple but delicious, this is a perfect soup to serve on a cold fall day, and it's also a great way to use up any pumpkins that aren't turned into jack-o-lanterns.

Jalapeño Frittata

My jalapeño crop is growing like crazy this year and what better way to use up a bunch than to a make a nourishing and filling frittata. Perfect for breakfast and a good dinner too. I know 12 peppers sounds crazy, but when they are baked with eggs and cheese, the heat is not unbearable. This is an easy frittata to make because you cook it in the oven and don't have to worry about flipping it onto a plate from the frying pan. Stress free. I do so love my cast iron skillet and consider it an essential cookery item for a well stocked kitchen. Now, if only I could find more room for all my staple food stuff and cookery.

Fall is setting in, and I don't like it one bit, especially considering there has been nothing but days and days of constant rain and high winds here in Ontario. I much prefer warm sunshine and fresh air without having to bundle up. Let us hope winter holds off for a good few months at least, or maybe "global warming" or "climate change" will fix the problem of all the snow we get here in Ontario. I suppose more cooking will be going on to warm me up.

Jalapeño Frittata

Recipe by Lisa Turner Published on October 16, 2011 An easy oven-baked fresh jalapeño and tomato frittata — great for breakfast or for dinner Print this recipe Ingredients: 2 tablespoons olive oil 1 cup grape tomatoes 1 onion, sliced 1 tablespoon fresh basil leaves, torn 8 large eggs 12 fresh jalapeño peppers, seeded and sliced into rounds 1 1/2 cups extra old grated Cheddar cheese Instructions: Heat a large wok over medium heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside. Add the onions to the hot oil and sauté for 5 minutes until soft. Toss in the basil, stir quickly, and remove the pan from heat. Break the eggs into a large bowl and beat well with a whisk. Add the grape tomatoes, onions, basil, jalapeños, and 1 cup of the grated Cheddar cheese. Mix until combined. Preheat an oven to 350°. Meanwhile, heat a 10-inch cast-iron skillet or oven-safe frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set. Transfer the frying pan to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, sprinkle the last 1/4 cup of Cheddar cheese over the top, and return the pan under the broiler for another couple of minutes until the cheese is bubbling and the top is nicely browned. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes. Makes 4 - 6 servings

More egg recipes from Lisa's Kitchen:
Fiery Deviled Eggs
Eggs in a Mulligatawny Sauce
Korean-style Poached Eggs
Indian-Style Baked Eggs Florentine

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Inspired by Valerie of City Life Eats who was one the winners of the August No Croutons Required Challenge featuring lentils, I adapted this recipe based on her Curried Quinoa Salad with Lentils. I just couldn't wait to try it as it contains some of my favorite ingredients and I never can resist the goodness and nutty flavor of quinoa. Known to the ancient Incans as the "mother of all grains," quinoa is not really a cereal grass but is used just like a grain, with the important difference that is contains a food value that no grain can match. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom, and is also a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E.

This tantalizing salad is perfect for a summer meal. I served it to my family along with a leafy green salad. A crowd pleaser for sure. An interesting range of textures and flavors all in one dish, the crunch of the vegetables, the nutty fluffiness of the quinoa combined with lentils, the flavors all come together with the spices and cashew dressing. Refreshing, perfectly balanced, making this dish an excellent choice for vegetarians.

Instead of the curry powder and other spices, you can use 2 teaspoons of garam masala and 2 teaspoons of a fresh curry blend made up of the following: a dash of asafoetida, a 1/2 teaspoon of ground mustard, a 1/2 teaspoon of ground fennel seeds, 1 - 2 green chilies, seeded and finely chopped, a 1/4 teaspoon of ground cloves, a 1/4 teaspoon of ground cardamom, a pinch of saffron, fresh cracked black pepper to taste, and 3 tablespoons of dried crumbled fenugreek leaves.

Feel free to reduce the recipe for a smaller serving and do increase the spices if you like it hot like I do. I was a bit more modest with the spicing than usual as I was serving it to my family who are not used to the heat like I am.

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from City Life Eats Published on October 12, 2011 Packed with flavor and nutrition, this quinoa and lentil salad is perfect for summer meals Print this recipe Ingredients: 1 cup dried quinoa 1 cup green or brown lentils 6 sun-dried tomatoes 3/4 cup raw cashews, broken into pieces juice from two lemons 1 teaspoon of curry powder dash of mustard powder fresh cracked black pepper to taste 1/4 teaspoon of cayenne pepper 1/2 teaspoon of ground coriander 1/2 teaspoon of ground cumin 1/2 teaspoon of garam masala 1/2 teaspoon of sea salt 1/2 cup of water 1 - 2 teaspoons of honey 1 large red pepper, seeded and finely chopped 2 - 3 jalapeños, seeded and minced 1/2 cup of scallions, both green parts and white parts, finely chopped Instructions: Rinse the quinoa under cold running water and soak overnight in 2 cups of water. Bring the quinoa to a boil, reduce the heat to low, cover and simmer for 15 minutes or until the liquid is absorbed. Rinse the lentils, transfer to a medium pot, and cover with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the lentils are tender, about 20 to 30 minutes. Drain off any excess water. Combine the cooked quinoa and lentils in a large bowl, and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop finely. Dry roast the cashew pieces over medium-low heat until golden brown, and set aside. To make the dressing, blend the roasted cashews, mustard powder, black pepper, spices, salt, water and honey in a blender or food processor until creamy. Add some of the dressing to the quinoa and lentils and toss. Now add the red pepper, jalapeños, scallions and sun-dried tomatoes. Add the rest of the dressing and stir well to combine. Serve chilled or at room temperature. Makes 6 - 8 servings

Other quinoa dishes you are sure to enjoy:
Spicy Lentil Quinoa Nut Loaf
Quinoa Stuffed Portobello Mushrooms
Breakfast Quinoa Porridge
Quinoa Soup with Corn

Popovers

Hot popovers slathered with butter and sprinkled with salt and pepper fresh out of the oven have long been among my favorite late-night treats — provided I've got the patience to wait the half hour that they take to bake, time that's usually spent gazing through the oven door with anticipation. But any patience exhausted by waiting on baking time is compensated for by a quick and easy preparation, and rewarded by light and fluffy treats with a delicious egg-y flavor. A perfect treat to go along with your meal at holidays.

Mixed Lentil Dal

A proper and nourishing vegetarian diet must consist of a balance of legumes, grains and vegetables for complete proteins. This dal is easy to prepare and just right with a dressed up rice dish on the side such as Indian Lemon Brown Rice. A creamy blend of split dals, and a most delectable blend of spices along with the paste that makes the dish full of flavor and just right.

Blue Grape Pancakes

Those of us living in Ontario or the northeastern United States have always been fortunate to be able to enjoy baskets of fresh Concord grapes every fall. Even more fortunate has been the arrival several years ago of a seedless variety known locally as "Coronation" or "Ontario Blue Grapes". Bursting with an unmistakeable sweet and tangy juice, I snack on these deep-blue-skinned grapes almost compulsively at this time of year, and both Concords and Coronations are great for jams, jellies, preserves, and even pies.