Although I like potatoes, I don't tend to eat them very often, as I prefer to limit my consumption of carbohydrates. I recently had a craving for potatoes though and decided to make these baked potato wedges which also gave me an excuse to warm up the kitchen with the oven. This recipe turned out better than I imagined and I even went back for seconds. The addition of egg adds a bit of extra crunch to the wedges. A half cup or so of Parmesan cheese would also be a nice addition to this recipe. Dip the baked wedges in sour cream or salsa if desired.

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Indian khichris — also known as kidgerees or kitcherees — are simple rice and split bean pots flavored with herbs, spices or vegetables. They're a favorite of mine for very quick, easy and nourishing lunches or suppers. Not surprisingly, the full texture of cooked chana dal makes it a popular variety of split bean to use in khichris alongside the delicate texture of rice, and while I've already posted one chana dal and dill khichri, that particular combination of split beans and herbs is worth another recipe.

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I made these rum balls a few years back for a Christmas treat and have made them every Christmas since. They are somewhat like truffles, only stronger in taste because of the rum. Yum! I suggest you use a nice dark Jamaican rum for this recipe. If you want to include crushed nuts, substitute 1 cup of the wafers for 1 cup of nuts, such as hazelnuts. And use 4 1/2 tablespoons of chocolate chips to equal 1/2 cup of chocolate.

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If you are looking for a spicy and warming soup to ease the winter chills, I would highly recommend this hot and sour soup that I came across at Food and Fun. As usual, I've made a few modifications but I believe that I've captured the unique flavor of this vegetable soup that Mansi describes as "Chinese, Indian style". Unlike most soups, this one is best enjoyed shortly after its prepared.

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