Guacamole Omelette

Avocado Breakfast Eggs and Cheese Mexican

Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules - The Empire of Silence

Chickpea, Olive and Feta Salad with Chat Masala Dressing

Beans and Legumes Chickpeas Eggs and Cheese Salads and Dressings

Chickpea, Olive and Feta Salad with Chat Masala Dressing

I'm trying to switch cooking gears from warming soups to cool and refreshing salads after summer made a quick and dazzling appearance after what seemed like a long cold winter and short cool spring. My first thought upon the arrival of hot weather was to make a simple chickpea salad with some fresh crunchy vegetables and my favorite Kalamata olives and sheep milk Feta cheese from a local Greek grocer — easy, nourishing and delicious with tantalizing contrasts of texture and color.

Using quality ingredients always makes these summer bean salads appealing, but what makes this salad different is the use of an Indian spice blend in the dressing. It may seem odd to combine an Indian spice blend with Mediterranean salad ingredients, but chat (or chaat) masala is such a vibrant spice blend that it deserves a wider scope than in just Indian food. A combination of dried mango powder, black salt and various seeds and spices, chat masala is hot, sour and salty all at the same time and goes wonderfully with cool or tangy foods — like a summer salad!

Good pre-blended and packaged chat masalas are easily available at Indian grocers, but you can make your own authentic spice blend that will keep for months using this recipe here.

Chickpea, Olive and Feta Salad with Chat Masala Dressing

Recipe by Lisa Turner Published on May 25, 2015 Simple, colorful and refreshing summer chickpea salad with a zesty chat masala dressing Print this recipe Salad: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 yellow, orange or red bell pepper, seeded and chopped 1 jalapeño, seeded and diced 1 pint (2 cups) cherry tomatoes, halved 2 tablespoons flat-leaf parsley, chopped 1/2 cup black or Kalamata olives, pitted and halved 1 cup Feta cheese, crumbled Dressing: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) 2 teaspoons red wine vinegar 1 clove garlic, crushed or minced 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon chat masala 1/2 teaspoon sea salt (optional) fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until soft. Drain and add to a large bowl. Add the remaining salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

This is my contribution to No Croutons Required, a monthly event celebrating soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. I am hosting this month's edition. I am also sharing with My Legume Love Affair, a monthly event celebrating legumes. Started by Susan, the event is now administered by me and kindly hosted this month by
Nupur of The Veggie Kitchen.

More summer chickpea salads that you will enjoy:
Chickpea, Olive and Feta Salad
Middle Eastern Chickpea and Olive Salad
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Audio: Kiasmos

Goat Cheese Biscuits

Biscuits and Crackers Breads and Muffins Eggs and Cheese

Goat Cheese Biscuits

I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.

Goat Cheese Biscuits

Recipe by Lisa Turner Published on January 23, 2015 Warm tangy goat cheese and yogurt biscuits make a perfect side to almost any meal or a great snack with a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup pastry or cake flour 1 tablespoon baking powder 1 teaspoon coconut or other sugar 1/2 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup soft goat cheese 3/4 cup whole fat yogurt 1/4 cup heavy cream Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, combine the flours, baking powder, sugar and salt. Using a pastry cutter or a knife and fork, cut the butter and cheese into the dry mixture until it resembles coarse crumbs. Stir in the yogurt and cream until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Fold over again in half and roll out until the dough is about 1-inch thick again. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 10 - 12 biscuits

More biscuits please:
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Whole Wheat Buttermilk Biscuits
Skinny Masala Biscuits

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Eggs and Cheese Indian Paneer Potatoes Sauces and Dips vegetables

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali kofta is a classic north Indian dish of potato and paneer cheese dumplings served up in a spicy cream-based tomato gravy. If that doesn't sound appealing, I don't know what is! But it's a rich dish so one that you may want to reserve for special occasions or simply when you want to pamper yourself. Although I have really have cut down my consumption of dairy, paneer cheese is still pretty much irresistible to me.

The sauce can be made ahead of time and reheated gently before serving. If it thickens up too much, add some water. Alternately, if it's too watery, whisk in a bit more corn starch (or arrowroot flour). As this dish is rich enough as it is, I decided to bake the koftas instead of deep-frying them and then added the koftas to the gravy afterwards so that the tender koftas did not break apart. It is truly an addictive dish, and one that I will be revisiting in future, as this recipe went over very well with my diners.

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Recipe by Lisa Turner Cuisine: Indian Published on August 21, 2015 Creamy spiced potato and paneer cheese dumplings served in a rich and fragrant tomato cream sauce — a north Indian classic Print this recipe Sauce: 2 tablespoons ghee or sesame oil 1 teaspoon cumin seeds 2 large shallots, finely chopped 1 clove garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 to 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cayenne 1 teaspoon garam masala 4 medium tomatoes, finely chopped 1 teaspoon coconut or brown sugar 1 to 1 1/2 half teaspoons sea salt, or to taste 1 cup coconut milk water as needed 2 cups heavy cream 2 to 4 teaspoons corn starch, as needed 1/4 cup fresh fenugreek leaves, trimmed and chopped (or 2 tablespoons dried fenugreek leaves, crumbled) Koftas: 2 large potatoes, scrubbed 12 oz (350 g) paneer cheese, mashed or shredded 3 tablespoons chickpeas flour (besan) 2 to 3 green chilies, seeded and finely chopped 1 teaspoon baking powder 1/2 teaspoon amchoor (dried mango) powder 1/4 teaspoon asafetida 1 teaspoon garam masala 1/2 teaspoon paprika 1 teaspoon sea salt Instructions: To make the sauce, heat the ghee or oil in large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds and stir for a few minutes until they darken a few shades. Stir in the shallots and sauté for 5 minutes or until they begin to brown. Add the garlic, ginger and chilies and continue to stir for another few minutes. Add the ground coriander, turmeric, paprika, cayenne and garam masala. Stir a few times and then add the tomato, sugar and salt. Simmer until the tomato has thickened, about 15 minutes. Pour in the coconut milk and 1/2 cup of water. Simmer gently for a few more minutes and then pour in the cream. Simmer for a few minutes longer, whisking in corn starch as needed to thicken or more water as needed to thin. To finish, stir in the fenugreek leaves, cover, and remove from heat. Let stand until ready to serve the koftas. For the koftas, boil or bake the potatoes until fork tender. Let sit until cool enough to handle, then peel and transfer to a large bowl and mash with a fork or potato masher. Stir in the mashed or shredded paneer, along with the rest of the ingredients for the koftas. Stir well to combine everything. Line a baking sheet with parchment paper and preheat a broiler. Oil your hands with a bit of sesame oil, and scoop out roughly 1 1/2 tablespoons of the mixture, shape into a ball, and then press down in the palms of your hands to make a small patty. Transfer to the baking sheet and repeat until all of the koftas are shaped. Position the oven rack about 4 inches from the broiler and bake the koftas for 10 minutes until golden. Carefully turn the koftas over and bake for another 10 minutes. Broil longer until they are golden with browned specks. Let sit on the pan for a few minutes before serving, or wait to serve at room temperature. To serve, gently reheat the sauce and scoop some of the warmed sauce into bowls. Top each with a few koftas. I like to serve this dish with Indian flat breads to scoop up the extra sauce. Makes 4 servings

Other delicious kofta recipes to try from Lisa's Vegetarian Kitchen:
Spicy Baked Chickpea Koftas
Chickpea Potato Koftas with Ricotta Cheese
Baked Chickpea Kofta Tacos with Avocado and Harissa
Vegetarian Samosa Cakes with Tamarind Chutney

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Eggs and Cheese Indian Paneer

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Although many of my main meals are vegan, I can never resist the allure of succulent paneer cheese for too long. The cheese does not have a whole lot of flavor on its own — although I do enjoy snacking on little bites of it while I prep a dish — but paneer is a wonderful vehicle for taking on the spices and seasonings present in a dish. It has a texture much like firm tofu, but it's real cheese without the soya. There really is no substitute, but if you want to make it vegan, then use cubes of firm tofu instead.

Traditionally, this dish of paneer cheese simmered in a thick flavorful onion and cashew gravy is made with cream or yogurt, but as there was already cheese in the dish, I decided to mix things up and use coconut milk instead to cut down on the richness. The coconut milk still resulted in a creamy gravy and it was just as delicious as dairy alternatives. It's such an easy dish to prepare and pan-frying paneer ahead of adding it to the dish is unnecessary in this instance. Just cube it and add it to the spicy gravy. As for the spice component, it on the lower side of the spectrum in terms of heat, but as always, most Indian dishes are forgiving, so adjust the spicing to suit your preference and add more onion to the paste if that is to your taste.

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Recipe by Lisa Turner Cuisine: Indian Published on June 15, 2015 Tender pieces of paneer cheese simmered in a creamy and colorful coconut milk, onion and cashew gravy Print this recipe Onion-cashew paste: 1/2 cup raw unsalted cashews 1 medium onion, chopped 1 clove garlic, chopped 1-inch piece ginger, chopped 1 to 2 green chilies, seeded and chopped 1 to 2 tablespoons of water, or as needed Curry: 1 tablespoon olive oil or sesame oil 1 teaspoon cumin seeds 1 to 2 teaspoons fresh cracked black pepper 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon amchoor (dried mango) powder (optional) 2/3 cup coconut milk 1 1/2 cups water, or more as needed 12 oz (350 g) paneer cheese, cut into cubes 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala Instructions: Soak the cashews in hot water for 15 minutes, then drain. Combine the cashews, onion, garlic, ginger, chilies and a little of the water in a small food processor or blender. Process until you have a fairly smooth paste, adding a little more water as needed to help blend the ingredients. Set aside. Heat the oil over medium heat in a large heavy-bottomed saucepan. When hot, add the cumin seeds and fry until they begin to darken a few shades. Stir in the onion-cashew paste and cook, stirring frequently, for 5 to 7 minutes. Now add the black pepper, turmeric, ground coriander and amchoor powder if using and fry for another 30 seconds. Add the coconut milk and water and bring to a boil. Stir in the paneer, peas and salt. Simmer for another 8 to 10 minutes or until the sauce is thickened, stirring occasionally. Add more water for desired consistency. Remove from heat, stir in the garam masala, and let stand for 10 minutes or longer, covered, to allow the flavors to blend. Refrigerate leftovers for 2 to 3 days. Reheat at a low temperature with added water. Makes 4 to 6 servings

Other paneer dishes from Lisa's Kitchen you are sure to enjoy:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)
Indian-Style Macaroni and Paneer Cheese with Spinach
Massaman Curry with Paneer Cheese
Saag Paneer (Palak Paneer)

I'm sharing this with Jacqueline's Meat Free Mondays. Each week Monday, Jac highlights some of the submissions from the week before.

On the top of the reading stack: Vegan Everyday: 500 Delicious Recipes

Audio: sweet silence for a change

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Eggs and Cheese Indian Paneer Potatoes recipe Sauces and Dips vegetables

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali kofta is a classic north Indian dish of potato and paneer cheese dumplings served up in a spicy cream-based tomato gravy. If that doesn't sound appealing, I don't know what is! But it's a rich dish so one that you may want to reserve for special occasions or simply when you want to pamper yourself. Although I have really have cut down my consumption of dairy, paneer cheese is still pretty much irresistible to me.

The sauce can be made ahead of time and reheated gently before serving. If it thickens up too much, add some water. Alternately, if it's too watery, whisk in a bit more corn starch (or arrowroot flour). As this dish is rich enough as it is, I decided to bake the koftas instead of deep-frying them and then added the koftas to the gravy afterwards so that the tender koftas did not break apart. It is truly an addictive dish, and one that I will be revisiting in future, as this recipe went over very well with my diners.

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Recipe by Lisa Turner Cuisine: Indian Published on August 21, 2015 Creamy spiced potato and paneer cheese dumplings served in a rich and fragrant tomato cream sauce — a north Indian classic Print this recipe Sauce: 2 tablespoons ghee or sesame oil 1 teaspoon cumin seeds 2 large shallots, finely chopped 1 clove garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 to 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cayenne 1 teaspoon garam masala 4 medium tomatoes, finely chopped 1 teaspoon coconut or brown sugar 1 to 1 1/2 half teaspoons sea salt, or to taste 1 cup coconut milk water as needed 2 cups heavy cream 2 to 4 teaspoons corn starch, as needed 1/4 cup fresh fenugreek leaves, trimmed and chopped (or 2 tablespoons dried fenugreek leaves, crumbled) Koftas: 2 large potatoes, scrubbed 12 oz (350 g) paneer cheese, mashed or shredded 3 tablespoons chickpeas flour (besan) 2 to 3 green chilies, seeded and finely chopped 1 teaspoon baking powder 1/2 teaspoon amchoor (dried mango) powder 1/4 teaspoon asafetida 1 teaspoon garam masala 1/2 teaspoon paprika 1 teaspoon sea salt Instructions: To make the sauce, heat the ghee or oil in large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds and stir for a few minutes until they darken a few shades. Stir in the shallots and sauté for 5 minutes or until they begin to brown. Add the garlic, ginger and chilies and continue to stir for another few minutes. Add the ground coriander, turmeric, paprika, cayenne and garam masala. Stir a few times and then add the tomato, sugar and salt. Simmer until the tomato has thickened, about 15 minutes. Pour in the coconut milk and 1/2 cup of water. Simmer gently for a few more minutes and then pour in the cream. Simmer for a few minutes longer, whisking in corn starch as needed to thicken or more water as needed to thin. To finish, stir in the fenugreek leaves, cover, and remove from heat. Let stand until ready to serve the koftas. For the koftas, boil or bake the potatoes until fork tender. Let sit until cool enough to handle, then peel and transfer to a large bowl and mash with a fork or potato masher. Stir in the mashed or shredded paneer, along with the rest of the ingredients for the koftas. Stir well to combine everything. Line a baking sheet with parchment paper and preheat a broiler. Oil your hands with a bit of sesame oil, and scoop out roughly 1 1/2 tablespoons of the mixture, shape into a ball, and then press down in the palms of your hands to make a small patty. Transfer to the baking sheet and repeat until all of the koftas are shaped. Position the oven rack about 4 inches from the broiler and bake the koftas for 10 minutes until golden. Carefully turn the koftas over and bake for another 10 minutes. Broil longer until they are golden with browned specks. Let sit on the pan for a few minutes before serving, or wait to serve at room temperature. To serve, gently reheat the sauce and scoop some of the warmed sauce into bowls. Top each with a few koftas. I like to serve this dish with Indian flat breads to scoop up the extra sauce. Makes 4 servings

Other delicious kofta recipes to try from Lisa's Vegetarian Kitchen:
Spicy Baked Chickpea Koftas
Chickpea Potato Koftas with Ricotta Cheese
Baked Chickpea Kofta Tacos with Avocado and Harissa
Vegetarian Samosa Cakes with Tamarind Chutney

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Eggs and Cheese Indian Paneer recipe

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Although many of my main meals are vegan, I can never resist the allure of succulent paneer cheese for too long. The cheese does not have a whole lot of flavor on its own — although I do enjoy snacking on little bites of it while I prep a dish — but paneer is a wonderful vehicle for taking on the spices and seasonings present in a dish. It has a texture much like firm tofu, but it's real cheese without the soya. There really is no substitute, but if you want to make it vegan, then use cubes of firm tofu instead.

Traditionally, this dish of paneer cheese simmered in a thick flavorful onion and cashew gravy is made with cream or yogurt, but as there was already cheese in the dish, I decided to mix things up and use coconut milk instead to cut down on the richness. The coconut milk still resulted in a creamy gravy and it was just as delicious as dairy alternatives. It's such an easy dish to prepare and pan-frying paneer ahead of adding it to the dish is unnecessary in this instance. Just cube it and add it to the spicy gravy. As for the spice component, it on the lower side of the spectrum in terms of heat, but as always, most Indian dishes are forgiving, so adjust the spicing to suit your preference and add more onion to the paste if that is to your taste.

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Recipe by Lisa Turner Cuisine: Indian Published on June 15, 2015 Tender pieces of paneer cheese simmered in a creamy and colorful coconut milk, onion and cashew gravy Print this recipe Onion-cashew paste: 1/2 cup raw unsalted cashews 1 medium onion, chopped 1 clove garlic, chopped 1-inch piece ginger, chopped 1 to 2 green chilies, seeded and chopped 1 to 2 tablespoons of water, or as needed Curry: 1 tablespoon olive oil or sesame oil 1 teaspoon cumin seeds 1 to 2 teaspoons fresh cracked black pepper 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon amchoor (dried mango) powder (optional) 2/3 cup coconut milk 1 1/2 cups water, or more as needed 12 oz (350 g) paneer cheese, cut into cubes 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala Instructions: Soak the cashews in hot water for 15 minutes, then drain. Combine the cashews, onion, garlic, ginger, chilies and a little of the water in a small food processor or blender. Process until you have a fairly smooth paste, adding a little more water as needed to help blend the ingredients. Set aside. Heat the oil over medium heat in a large heavy-bottomed saucepan. When hot, add the cumin seeds and fry until they begin to darken a few shades. Stir in the onion-cashew paste and cook, stirring frequently, for 5 to 7 minutes. Now add the black pepper, turmeric, ground coriander and amchoor powder if using and fry for another 30 seconds. Add the coconut milk and water and bring to a boil. Stir in the paneer, peas and salt. Simmer for another 8 to 10 minutes or until the sauce is thickened, stirring occasionally. Add more water for desired consistency. Remove from heat, stir in the garam masala, and let stand for 10 minutes or longer, covered, to allow the flavors to blend. Refrigerate leftovers for 2 to 3 days. Reheat at a low temperature with added water. Makes 4 to 6 servings

Other paneer dishes from Lisa's Kitchen you are sure to enjoy:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)
Indian-Style Macaroni and Paneer Cheese with Spinach
Massaman Curry with Paneer Cheese
Saag Paneer (Palak Paneer)

I'm sharing this with Jacqueline's Meat Free Mondays. Each week Monday, Jac highlights some of the submissions from the week before.

On the top of the reading stack: Vegan Everyday: 500 Delicious Recipes

Audio: sweet silence for a change

Chickpea, Olive and Feta Salad with Chat Masala Dressing

Beans and Legumes Chickpeas Eggs and Cheese recipe Salads and Dressings

Chickpea, Olive and Feta Salad with Chat Masala Dressing

I'm trying to switch cooking gears from warming soups to cool and refreshing salads after summer made a quick and dazzling appearance after what seemed like a long cold winter and short cool spring. My first thought upon the arrival of hot weather was to make a simple chickpea salad with some fresh crunchy vegetables and my favorite Kalamata olives and sheep milk Feta cheese from a local Greek grocer — easy, nourishing and delicious with tantalizing contrasts of texture and color.

Using quality ingredients always makes these summer bean salads appealing, but what makes this salad different is the use of an Indian spice blend in the dressing. It may seem odd to combine an Indian spice blend with Mediterranean salad ingredients, but chat (or chaat) masala is such a vibrant spice blend that it deserves a wider scope than in just Indian food. A combination of dried mango powder, black salt and various seeds and spices, chat masala is hot, sour and salty all at the same time and goes wonderfully with cool or tangy foods — like a summer salad!

Good pre-blended and packaged chat masalas are easily available at Indian grocers, but you can make your own authentic spice blend that will keep for months using this recipe here.

Chickpea, Olive and Feta Salad with Chat Masala Dressing

Recipe by Lisa Turner Published on May 25, 2015 Simple, colorful and refreshing summer chickpea salad with a zesty chat masala dressing Print this recipe Salad: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 yellow, orange or red bell pepper, seeded and chopped 1 jalapeño, seeded and diced 1 pint (2 cups) cherry tomatoes, halved 2 tablespoons flat-leaf parsley, chopped 1/2 cup black or Kalamata olives, pitted and halved 1 cup Feta cheese, crumbled Dressing: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) 2 teaspoons red wine vinegar 1 clove garlic, crushed or minced 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon chat masala 1/2 teaspoon sea salt (optional) fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until soft. Drain and add to a large bowl. Add the remaining salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

This is my contribution to No Croutons Required, a monthly event celebrating soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. I am hosting this month's edition. I am also sharing with My Legume Love Affair, a monthly event celebrating legumes. Started by Susan, the event is now administered by me and kindly hosted this month by
Nupur of The Veggie Kitchen.

More summer chickpea salads that you will enjoy:
Chickpea, Olive and Feta Salad
Middle Eastern Chickpea and Olive Salad
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Audio: Kiasmos

Guacamole Omelette

Avocado Breakfast Eggs and Cheese Mexican recipe

Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules - The Empire of Silence

Goat Cheese Biscuits

Biscuits and Crackers Breads and Muffins Eggs and Cheese recipe

Goat Cheese Biscuits

I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.

Goat Cheese Biscuits

Recipe by Lisa Turner Published on January 23, 2015 Warm tangy goat cheese and yogurt biscuits make a perfect side to almost any meal or a great snack with a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup pastry or cake flour 1 tablespoon baking powder 1 teaspoon coconut or other sugar 1/2 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup soft goat cheese 3/4 cup whole fat yogurt 1/4 cup heavy cream Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, combine the flours, baking powder, sugar and salt. Using a pastry cutter or a knife and fork, cut the butter and cheese into the dry mixture until it resembles coarse crumbs. Stir in the yogurt and cream until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Fold over again in half and roll out until the dough is about 1-inch thick again. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 10 - 12 biscuits

More biscuits please:
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Whole Wheat Buttermilk Biscuits
Skinny Masala Biscuits

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