Whole Wheat Buttermilk Biscuits with Chives

Inspired by the success of my flaky Southern-style buttermilk biscuits, I wanted to try a version using whole wheat flour. Though these ones didn't rise as much as the other biscuits, they are perfectly flaky too and an ideal accompaniment to a bowl of steaming hot soup. Yet another biscuit to add to my repertoire.

Turkish-Style Lentil Soup

Cooking often takes longer than I figure it ought to, but that is largely because I am easily distracted and writing up the dish that I am making both in my head and on paper. Maintaining a food blog for so many years has certainly inspired variety in the kitchen, but there are times when the whole documentation process becomes rather a chore.

That said, this soup was even better than I imagined and it really took very little time at all to simmer up. This simple recipe resembles a classic Indian dal makhani both in appearance and its wonderfully creamy texture. But instead of red kidney beans and urad dal simmered in an Indian-spiced cream-based sauce, brown and red lentils are cooked here in a seasoned coconut milk sauce with sumac, mint and dill. The result is a deliciously unique and warming combination of earthy, tangy, zesty and slightly sweet flavors with a refreshing twist from the fresh mint that will have you spooning bowlfuls with increasing pleasure as you explore the layers of tastes in your mouth.

Mung Dal Chila Paneer Wraps

There is something so very comforting about cozy wraps of goodness. Most of the cuisines I am familiar with have traditional wrapped up delights and the cooks imagination adds extra flair to the plate. I went with an Indian theme for this meal as I often do, and made some Indian crêpes to serve with a quick and easy spicy paneer scramble.

I suppose this could be classified as "street food" but I've also enjoyed bites like this, especially when it comes from my kitchen. In fact, I made this meal, served along with some spinach rice, for my best friend Basil's birthday.

Blueberry Lime Biscuits

Over the years, I have gained a reputation for my savory quick breads. Scones and biscuits are always a welcome addition to meals, as are many of the breads that I make without yeast. This time, I have gone with a blueberry biscuit, so these are sweeter than the ones I often serve, but the burst comes from the natural goodness of plump berries — rather than too much added sugar — that makes its presence known in a muted way. The addition of lime adds a tangy undertone that pairs well with the berries. These biscuits work especially well for a quick breakfast, accompaniment to lunch, or as a light dessert after a meal.

Cocoa Almond Brownie Bites

Nothing like a nourishing boost for the mood than to receive a cookbook in the mail that is destined to become a treasured favorite. One of my newest acquisitions is written by Ricki Heller, a fellow cook, baker, blogger and published author whom I have been following since I ventured into the world of food blogging nearly 7 years ago.

I've tried more than a few of Ricki's recipes and I've never been disappointed. Indeed, I have been excited with the results each and every time. Her latest book, Naturally Sweet & Gluten-Free, is packed full with over 100 recipes that are free of gluten, dairy, eggs and refined sugars. Most are also soya free.

Ricki transformed her diet after years of eating refined sugars and decadent treats that led to a diet free of dairy, gluten and refined sweeteners, and to the path of wellness. You won't miss out at all when you try some of these whole food recipes that taste just as good, if not better, than the Hyde version of your favorite treats. A bonus is that many of the ingredients are already staples in my kitchen and fairly easy to find too. Informative, friendly and just what you want to eat, Ricki's book is one of the best of the season. It's lavishly illustrated too. Nourish yourself with some positive and creative energy from Ricki. Treat yourself to this lovely book and get baking to good health.

I meant to incorporate some dried fruit into the mix, such as cranberries or cherries, but I forgot … but no matter, as this is one recipe that stands alone just as developed. I only made a few minor changes. If you drink coffee, brew up a cup and indulge. Typically, I am not a big coffee girl, but in this case, that little extra indulgence is just right.

Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

There's nothing quite like a bowl of chili when you are chilly, and I often am because my apartment is on the upper flour of an old drafty house. I call it the igloo.

Not only is this dish warming, but it is especially appealing because of the multitude of perhaps surprising flavors that go into the pot. It's nice and thick with plenty of texture from the beans and nuts, and lots of spicy and salty goodness from the chipotle, paprika, tamari, Worcestershire, vinegar and tomato. The chili even includes coffee and beer, lending additional layers of flavor to the bowl. And then there is the corn and avocado salsa that proved to be an ideal and refreshing topping to the chili — actually quite delicious even on its own, I'll be keeping the salsa recipe on hand for snacking with tortilla chips. Surely this is one vegetarian meal that won't fail to impress your family, especially if you serve it up with some homemade biscuits such as these classic Southern-style buttermilk biscuits.

Paneer Tomato Curry with Indian and Thai Flavors

More often than not, when I cook with paneer cheese it usually is an Indian-style dish, although I did once make a Thai Massaman curry with paneer cheese that certainly will be making an appearance again in the near future at the table.

This time, I went with a fusion dish, mixing up typical Indian spicing with prominent Thai flavors. It was a match made in heaven.

Thai Coconut Mushroom Soup with Kidney Beans

Expect to see a fair number of soups offered up here for the next good while. Those who know me understand how much I detest the cold months. They also know my weakness for mushrooms. What better way to warm up than with an earthy bowl of Thai inspired goodness.

Although I am most at home with Indian cooking and spicing, over the years I have become almost as fond of Thai dishes. It's generally a spicy cuisine, as Indian is, so it's really no wonder that I gravitate toward this rich heritage of cooking. The idea of this soup especially appealed to me because in addition to coconut milk and mushrooms, the soup showcased other vegetables and, to fill it out, plump red kidney beans.

No-Bake Coconut Oil Fudge

I know that when most of us think of fudge, we don't think of it as necessarily being the most healthy treat, but in this case I assure you that it is. Just the goodness of coconut oil, coconut milk, raw honey, unsweetened cocoa and some vanilla with a dash of almond extract.

Sweet Potato Hummus Soup with Carrots

Why I've never thought to add hummus to a soup before is a mystery to me considering how much I adore it, but after seeing Janet's carrot ginger lime soup with sweet potato hummus, I was sold. Chickpeas in soups and stews are always a comfort, and adding hummus with a spicy kick certainly imparted a silky and creamy texture that resulted in spoonfuls of pure bliss.

One the most attractive features of this recipe is that you won't need all of the hummus that you make for the soup itself, leaving you free to indulge in a wonderfully fresh tasting sweet and spicy hummus to be served with crackers, chopped vegetables or little toasted breads. I'm not one to complain about having hummus around for a few days!

Pappadums with Avocado Pomegranate Salsa

When I heard a while back about Raghavan Iyer's new cookbook Indian Cooking Unfolded: A Master Class in Indian Cooking with 100 Easy Recipes Using 10 Ingredients or Less, I was bursting with anticipation. For those unfamiliar with Mr. Iyer's offerings, he is also the author of one of my absolute favorite cookbooks, 660 Curries. I have cooked from and written about his books on many occasions and they all come highly recommended from my kitchen. One of the first dishes I have tried and shared from his most recent book was a wonderful chana chaat (tangy and tart chickpea salad).

Coleslaw Bites with Jalapeño Dip

Sides are often underrated, and that's a shame because there are so many interesting ways to dress up grains and vegetables and legumes. For examples, these little fried coleslaw bites served up with one of the tastiest and easiest dips I have had for a while. I made these as part of a meal, rather than as a starter, so I made my bites about 2 inches in diameter, but feel free to make them smaller to serve as hors d'oeuvre tidbits. Better yet, double the batch because they won't last long. They really are that good, and frying up cabbage really brings out its natural sweetness.

Refried Beans with Pumpkin

Refried beans are one of my favorite meals to serve up and when I saw Janet's take on a classic that included pumpkin, I knew I just had to try her pumpkin-infused refried beans. And I'm certainly glad I did. I spiced my dish up and made up a big batch because leftover refried beans are always a treat too. The pumpkin flavor comes out in a subtle but distinct way that really goes well with the pinto beans and spice blend I used. Serve them up as a dip or as a filling for wraps, topped with some hot sauce and sour cream if desired, or alongside a bed of grains, such as quinoa or rice. I served mine up with some jalapeño sauce and some quinoa cakes.

Black-Eyed Pea Tomato Curry

This is a extremely easy but incredibly satisfying black-eyed pea curry that I served for a mid-week meal along with a bed of hot fresh cooked basmati rice. More often than not when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife skills leave something to be desired and I am easily distracted. As much as I enjoy cooking, there are times though that I just want to make something that takes little time at all, but still tastes special. I succeed with this dish.

Hearty Lentil Borscht

I adore soups year round, but there is something especially comforting about a steaming bowl of goodness on a cold autumn or winter day. Bring in the root vegetables for a nourishing dish to fight off that perpetual chill. Beet borscht is probably one of my all-time favorite winter soups, but I've never thought to make it with lentils until recently. The result of combining sweet red beets with earthy brown lentils and a zesty seasoning definitely pleased the diners and the cook too. The beets I used had some healthy beet greens topping the bunch, so I added them to the soup pot as well with the tomatoes for extra nourishment and texture.

Spinach Rice (Palak Pulao)

In my kitchen, it's easy to get excited about rice. Oftentimes, I just make up a pot and fluff it up with a generous quantity of butter and some cracked black pepper. Sometimes that is just what you want to go along with the rest of your meal. This time around I dressed it up a bit as I had some lovely fresh spinach in the fridge that I didn't want to go to waste. Pretty much as easy as boiling up some rice with few adornments, you get some earthy vegetables here in the mix that doesn't overpower curries you may wish to serve with the dish.

Pasta Please #10 - The Lasagne Roundup

It was a pleasure to host Pasta Please for Jacqueline this month. This is an ongoing event celebrating pasta with a different theme each time. I went with vegetarian lasagna this month because it's always a crowd pleaser and when I eat pasta, it's one of my favorite comforting ways to serve it up. Now it's time to have a look at the tempting submissions. Thanks to everyone who sent in their creative dish. Four of the submissions include squash, so I suppose it's also a lasagne roundup featuring squash.

First up is this Kid-Friendly Healthy Vegetarian Lasagna from Amy of Fit and Fabulous After 40. This dish is "just right" we are told and I have no doubt. It's also a good way to sneak in some vegetables that your kids might not ordinarily eat. Onion, courgette, carrots, basil, oregano, turmeric, soya mince and basil tomato sauce make up the vegetable base, and then comes together with a creamy béchamel sauce along with mozzarella. Lots of layers of goodness on this plate.

I'm up next with my signature Vegetarian Mushroom and Spinach Lasagna. I've perfected it over the years and it never fails to please. Homemade succulent mushroom and vegetable tomato sauce with carrots, celery, jalapenos, garlic and fresh herbs and a bit of spice nestle in with fresh noodles, lightly wilted spinach, creamy ricotta, parsley and fontina cheese; then the whole dish is topped with freshly grated Parmesan cheese. A balanced elegance and pure comfort is what you will experience when you try this, and happy diners too.

Caroline came up with a Butternut Squash and Sweet Potato Lasagna that certainly has me hungry as I imagine the layers of textures and flavors going on here. Sweet potato and butternut squash snuggle in with the noodles and a white sauce made up of Parmesan, ricotta, egg yolks, milk and nutmeg. The dish is then sprinkled with bread crumbs. I'm certainly intrigued by the idea of squash in a lasagna.

And on the subject of squash, our next submission from Shaheen of Allotment 2 Kitchen also features this mighty vegetable. Pull up a chair and consider serving this lovely Butternut Squash and Spinach Lasagna next time you want to feed a small crowd or have leftovers on hand, because leftover lasagna is fantastic. A rich bechamel sauce that includes cheddar cheese and herb and garlic tones, comes together with the noodles, squash, spinach, parsley and some additional cheese. I can almost taste it.

Yet more squash in this tempting Vegetarian Lasagna with Butternut Squash and Kale from Morgan of Peaches Please. This luscious pan of goodness won't fail to provide comfort on a cold autumn day. Squash is roasted with olive oil, nutmeg and seasoning, kale leaves are tossed with red wine vinegar, a buttery milk sauce with shallot, sage and tarragon is simmered up, ricotta is mixed with balsamic and then it all comes together with some sliced apples and Mozzarella. Such an intriguing flavor profile in this dish. Yes please.

Our final submission is from Claire of Chez Cayenne. Served up is this rich and comforting Greek Eggplant Lasagna and it's vegan too. Moussaka inspired, this creative dish includes a tomato sauce with onion, garlic, ground round, cinnamon, allspice, black pepper, and red pepper flakes and a béchamel sauce with almond milk, vegan Parmesan and nutmeg. The noodles get cozy with the sauces and slices of eggplant. I bet seconds were in demand. Serve with a crispy green salad and a glass of wine.

And that concludes the roundup. Jacqueline is hosting the event next month and the theme is going to be mushrooms, so I'm excited of course. Stay tuned for the announcement on Jac's blog.

Spicy Pesto Guacamole

My tried and tested guacamole has always received rave reviews from my guests, but I wanted to step things up a notch this time around and, after seeing a few recipes for pesto guacamole, I was sold on the idea, especially as there was basil from my backyard that I wanted to use and I have never been known to turn my nose up at pesto — and certainly not at guacamole. As tends to happen in my kitchen, this one is spiced up.

Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)

Mushrooms of any shape and variety are welcomed with open hands and a ready fork in my kitchen, and when I spice them up, as I did in this curry, bliss enters the equation.

This happens to be an ideal curry to serve alongside some savory bites, such as samosa or pakora. It works just as well as any sauce that you might make on the side to go along with your favorite savories. Needless to say, it is also divine served as a side with dal, rice and any Indian flat bread that you might fancy. My only regret is that I didn't double the recipe. Surely this dish will now become a staple in my kitchen.

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Good for you? Of course, and I'll happily munch on a few raw florets or pieces of the crunchy stalk myself, but broccoli is one of those vegetables that seems to need a little help to make it more appetizing for many people. Fortunately, that's really easy to do by roasting it and dressing it with a simple sauce.

Roasting broccoli brings out a lively sweet flavor that you may never know the vegetable had — far more intense than the slightly washed out taste of steamed or broiled broccoli. And roasting it also brings out an attractive vibrant green color and pretty contrasts in the slightly charred tips that make broccoli an even more appealing vegetable to put on the plate.

A plate of roasted broccoli may be quite appealing as it is, as far as I'm concerned, but after having gone through the only very slight trouble of roasting it I like to enhance it with a drizzle of a fresh and equally trouble-free sauce, like this easy-to-make, no-cook and big flavor Asian-style made with miso, tahini and tamari sauce and spiked with fresh ginger and a little cayenne for a bit of a kick. So simple and nourishing besides, you can put the sauce together while the broccoli is roasting for a delicious and healthy plate that takes no more than 30 minutes from start to finish. I served this with pan-fried teriyaki mushrooms and cashews for a lovely and simple light dinner.

Cherry Nut Bars

We all know a few nut bars, but this post is about the good nuts lurking in your pantry. Enter these cherry pie bars with almonds and pistachios that are perfectly portable and energizing. No added sweetener here — just the goodness of dried fruit coupled with nourishing raw nuts. After making up some of these quick and easy bars, never again will you want to return to expensive and usually inferior store-bought varieties. Knowing what's in your food and, by extension your body, is one of the keys to good health.

Pumpkin and Carrot Split Lentil Soup

It's soup season and just in time a new cookbook arrived at my door that I can't wait to explore in more depth. Great Homemade Soups: A Cook's Collection by Paul Gayler ought to keep me going all year round when I'm in the mood for soup, whether it be a cold wintery day or a sweltering hot one.

Crusted Cornmeal Chickpea Potpie

Pies have certainly been appearing on my menu more often as the temperature shifted from hot to warm to downright chilly. Comfort foods are certainly in order, especially for the cook who also gets to enjoy the warmth of the oven and the smell of pie. Apart from the aroma of baked bread or perhaps a simmering curry, there's nothing better to stimulate the appetite and bring joy to the kitchen.

Classic Southern-Style Buttermilk Biscuits

Whenever I make biscuits or scones, they are received with ready hands and open mouths at the dinner table. Over the years, I have made countless varieties, mostly savory, but sometimes slightly sweet when berries make it into the mix. I've been perfecting the art along the way and these are my latest offerings. If you want a perfect flaky biscuit, these just might be it. They come together in hardly anytime at all and you don't even need a rolling pin — simply handle the dough with care and love, pat it down and cut into rounds after mixing it all up.

Mixed Dal Palak (Lentils with Spinach and Tomato)

There are times when I crave a simple meal and not just because I don't have enough time to cook something more elaborate. In this case, simplicity is bliss. Humble ingredients and spices come together here for a complete palate experience, not to mention a tantalizing aroma. As the heat and textures build up with each spoonful, this dal is sophisticated despite the relative modesty of its components.

Gritty toor dal and spinach add a unique texture and earthy flavor to the dal, but feel free to use any lentils you may have on hand. To complete the meal, serve with a bed of steamy hot rice and some Indian flat breads. No need to complicate the experience.

Vegetarian Mushroom and Spinach Lasagne

You're a vegetarian, guests are coming over for dinner, and you know that at least one of those diners is an avid carnivore — the fuss and fidgeting begins as you start in on a meal plan. I think most longtime vegetarians have come across that nagging question posed by meat enthusiasts: just what do you eat anyway? Visions of bland salads and blocks of tofu dance uncomfortably in the minds of the skeptical. Of course, a cook wants everyone to come to the table excited and leave it satisfied.

Tuscan Grape and Rosemary Focaccia (Schiacciata a l'Uva)

With market tables and bins groaning under the weight of an extraordinary abundance and variety of local produce, late summer and early fall are truly wonderful seasons for cooks in southwestern Ontario — I daresay that almost every fruit, vegetable, green and herb that I've cooked with over the past few months has been grown locally, sometimes as locally as my own backyard! One of the treats that I look most forward to every fall harvest are baskets of gorgeous deep blue Coronation grapes. Sweet, tangy and juicy, these colorful little gems — sometimes known just as "blue grapes" — are essentially a variety of Concord grapes with all the glorious Concord grape flavor but without seeds, making them perfect and easy for snacking on.

And snack on the first few baskets I always do, but I'm also on the hunt for ideas to incorporate them into recipes as well to showcase their unique taste in something more elaborate than a snack bowl. This recipe has been hiding in my draft folder for several months now, long since the last time blue grapes were in season, but now that I've gone through several baskets of this year's crop it was time to put it together in this savory and just slightly sweet Tuscan focaccia bread with rosemary, toasted pine nuts and olive oil — or what everyone else in Italy calls focaccia but is called schiacciata or "flattened down" in Tuscany.

This traditional bread is made during the wine grape harvest in Tuscany, and I suspect that it's made not so much in celebration of the harvest as for a snack to keep the vineyard workers going during the day. For us non-vineyard people, it's a wonderful light fresh leavened bread speckled with beautiful circles of purple and a surprisingly tasty combination of the grapes and fresh rosemary. My husband and I were delighted both with the taste and the soft texture of the bread interspersed with little crunchy toasted pine nuts. We ate this for dessert, for a late-night snack, and for breakfast the next day!

Chana Chaat (Tangy and Tart Chickpea Salad)

Anyone who has been following my cooking space will know how much I adore Raghavan Iyer's cookbooks. Sadly, I have not had an opportunity to enjoy his creations first hand, but thanks to his hard work and books, I can at least try to recreate his ideas in my own kitchen and he has never failed me. 660 Curries is one of those desert island books that I could not part with. If I do end up on a desert island, I can only hope the makings of a good Indian meal are present … otherwise, I can dream.

This recipe is adapted from his latest release, Indian Cooking Unfolded, and a gem it is. Especially suited to those who are new to Indian cooking, or just starting to learn the fundamentals of cooking, this is a must-have for your shelves. Now, I am a vegetarian, and this book is not strictly so, but there are plenty of vegetarian friendly recipes to try and many others that can be adapted. The book is about using staples from your fridge and pantry, including leftovers. That's welcome for a cook such as myself as at any given time I have vegetables that I don't want to go to waste, various spice blends and sauces calling out for attention, and more often than not I don't want to be bothered running out to the store when I really need a fairly quick and satisfying meal solution.

Pasta Please #10 - Lasagne

My treasured friend Jacqueline who cooks, writes and shares her photos at Tinned Tomatoes has been running an ongoing event celebrating pasta. Each month there is a different theme with guest hosts helping out some months. I'm pleased to be hosting Pasta Please for October.

Truth be told, I don't cook pasta all that often, but when I do, there is nothing better than the comfort of noodles smothered in thick tomato or cream sauce, adorned with vegetables and seasonings that suits the cook's mood. Served up with some crusty bread and salad on the side, well, that can be heaven.

After some thought, I'm asking for your favorite vegetarian lasagne recipe. Though it might require a bit more fuss than other pasta-based meals, lasagne for me was one of the earliest dishes I really learned how to cook after becoming a vegetarian and one that certainly appeals even to those who enjoy meat. I'm always looking for new ideas and am excited to see what readers share, especially as it is getting cooler and warming layered pasta dishes certainly appear more often on my table.

To contribute this month, all you need to do is come up with a vegetarian lasagne, post about it on your blog, link to Tinned Tomatoes and my page in your post and then add your recipe via the linky tool at the end of this post by the 28th of the month. Please include the logo in your post.

Note, your submission must be vegetarian as this is a vegetarian site, and please only one entry per blogger. If you use twitter, tweet your post with @LisaTurner22 and #PastaPlease and I will re-tweet it to my followers.

Quinoa Nut and Fruit Protein Bars

Often I don't want to fuss with breakfast, or should I say most of the time, meaning a quick alternative must be on hand for not only morning grazing, but also healthy bites to satisfy cravings whenever they hit. Energy bars have always been a good choice, though most of the store-bought varieties are filled with artificial sweeteners and are just too sweet and stale tasting. Did I mention how costly they are?

The solution is to make your own energy bars at home, for a fraction of the cost, with total control over what you are adding into the mix, and with very little investment in time. As a health conscious vegetarian, I find that these are especially handy for road trips. Pizza, bland oily salads and bagels just don't satisfy hunger when you need a real energy fix on the road. Packed with protein, homemade energy bars are also a great snack to take to work or school. What I particularly like about these homemade bars is that there is no added sweetener — just the goodness of dried fruit and some unsweetened apple juice. Feel free to mix and match your favorite staples. You really can't go wrong with this recipe.

Teriyaki Mushrooms and Cashews

Fresh or dried, in any and all varieties, mushrooms are undoubtedly a weakness of mine, and so it was with some disquiet to find recently that I had gone two whole weeks without eating them in any substantial quantity! No wonder the craving hit with a vengeance. A breakfast out with a good friend failed to satisfy the need, yielding a very disappointing amount of miniscule mushrooms in a vegetable and egg skillet. So with a light dinner of an Asian-style roasted broccoli with miso-tahini-tamari sauce already mapped out, I decided to quickly fix the craving with these fast and easy teriyaki mushrooms to go along with the broccoli.

Quickly pan-fried over high heat to keep the juices in, these mushrooms are plump and tender and glazed in a simple and zesty homemade teriyaki sauce with a little garlic, ginger and dried red chili flakes to give them a delightful little kick. I really don't quite understand why anyone would bother with a store-bought teriyaki sauce when it's almost the easiest possible sauce to make at home with the quality ingredients you may already have in your pantry or can easily obtain — just a little tamari or soy sauce, rice vinegar and sugar. No more than 10 minutes prep and 10 minutes cooking, and you have a delicious and attractive side dish for any Asian-themed meal and a quick fix for mushroom lovers at that — double or triple the recipe if you're going to be feeding a few people. I also fried up some cashews and tossed them with the mushrooms to give the dish a little extra texture and because, well, fried cashews are always a treat in their own right.

French Lentil Tomato and Harissa Stew

Lentils are the perfect solution for what I call "mid-week meals" when you need a fast and bother-free weekday dinner without giving up taste and nutrition. This is especially true on those days when I haven't planned ahead, because — unlike whole beans which require at least several hours of soaking before cooking — lentils don't have to be soaked at all or need only a couple of hours of soaking to speed up what is already a short cooking process. They're also extraordinarily versatile and can be prepared or paired with almost any number of other ingredients and flavors.

I'm especially fond of the Puy or French lentils that hold their shape when cooked — these beautiful dark green and blue speckled little pearls are especially attractive and toothsome in a soup. Their earthy and peppery flavor combines beautifully with tangy fresh tomatoes and spices, as with this quick and easy thick, nourishing and delicious stew made with lentils, tomatoes and harissa, the classic North African chili, garlic and cumin condiment. It's perfect if you have harissa on hand, whether store-bought or homemade. In fact, I used some leftover green harissa made with fresh jalapeños instead of dried red chilies that I had prepared to serve with some baked chickpea koftas earlier in the week! Delicious, but any variety of harissa will make this stew a savory delight … just adjust the amount of harissa to suit your preferences.

Vegetarian Samosa Cakes with Tamarind Chutney

Happiness to me often comes in the form of savory Indian appetizers, such as samosas. I never can resist playing around with the classic preparation and so, after recent fusion dishes such as samosa potpie and samosa-style stuffed baked potatoes, I now present these soft, lovely little savory "samosa" cakes that reminded me very much of koftas.

These are perfect as an appetizer, but substantial enough to serve as an entrée. It is true that I don't have a samosa "proper" documented on this blog, but my best friend Basil keeps encouraging me to make it happen. And I will, as I have before, complete with photos and recipe this time for my readers. I think that I am going to try a baked version to cut down on the oil. You will all have to stay tuned to see what I come up with. On that note, if you want to skip shallow frying, I think these little cakes could easily be baked in a preheated 350° oven for about 20 minutes until browned on both sides, much the way I do with kofta.

Ricotta Gnudi with Homemade Chunky Tomato Sauce

The tomato sauce I present here was made with fresh tomatoes from my garden. All of a sudden I found myself with an excess of them and figured a rich and luscious homemade tomato sauce made perfect use of the harvest. I can't imagine making a sauce this delicious during the winter months when the fresh tomatoes available are expensive and rather bland. Canned varieties often don't satisfy my palate either. I was delighted to go "grocery shopping" in my backyard for hot peppers and fresh herbs to complete the experience.

I made this sauce for another reason too. I recently came across a recipe that Rosa posted for ricotta gnudi. It looked so gorgeous and was completely new to me, so I figured, why not give it a try. I admit that I was rather nervous, as I didn't know what to expect, but I adore ricotta cheese and it pairs so well with tomato sauce. Dumplings I have made, yes, but these are unlike any dumplings I have tried to date.

What is gnudi you may ask? These pillowy little pasta-like dumplings are Tuscan in origin and are much like a gnocchi without the potatoes, so they are lighter and easier to prepare. They sort of reminded me of ravioli, without the pasta component. Once you have tried them, you will find yourself craving them time and time again.

I left the ricotta mixture to chill for an hour or so in the refrigerator before shaping them, but the dough was still rather sticky and I started to worry that the gnudi was going to fall apart when I added it to the water. Gently shaping them with floured hands on a floured surface helps, and I am still researching all of the different ways cooks can make their own gnudi, and that may take a while, as there appear to be a variety of methods and flavor combinations. For the most part, they didn't fall apart and although these little bites of goodness might not look all that pretty at first to you, when you add the sauce into the mix, it becomes an attractive plate indeed. The gnudi is fairly mild on its own, making it a perfect vehicle for the slightly spicy and herby sauce.

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.

Cocoa Fruit Energy Bites

When I want a snack or a quick bite for breakfast, I often just want instant gratification and don't wish to clatter and bang around dishes and pots and pans to gratify the mind and tummy. An easy and healthy solution is to have a batch of power-packed homemade protein treats on hand at all times such as these seedy little cocoa and peanut butter energy bites that are packed full of nutrients, sweet without any added processed sweetener, and just bursting with dried fruit goodness. They take very little time at all to mix up and they are raw too. No baking required.