Quinoa Stuffed Tomatoes

For the past few years I have cultivated greens and herbs in my outside. This 12 months, with cautious attention to watering because we've had a dry summer time here in Ontario, I ended up with a treasure trove of clean produce.

Fresh herbs are optimal in most dishes, and it's far one of these pleasure to exit some steps and choose simply what you need rather of purchasing a large bunch of herbs from the market, most of that you understand will possibly go to waste. Why is it often so tough to discover portions that are doable? I detest losing meals. Really, for maximum dishes do we in reality require a bushel of dill, cilantro or parsley? As it does not maintain for all that long in the fridge, into the bin it lamentably goes once in a while. I certainly do not have the distance to dry it out, nor do I actually have room to develop herbs indoors at some stage in the iciness as my houseplants have taken over the place, and I stay with a cat except.

Another pride is an abundance of clean hot peppers. Spicy meals are so frequently on the menu in my home, and chilies are a must. The ones from the lawn are so clean, juicy and superior in flavor, and I do not have to pass hunting round for the sorts that % simply the right amount of warmth or force to the closest Indian marketplace to get those lovely little inexperienced chilies.

This brings me to my subsequent favourite part of this summer's harvest: clean tomatoes, and masses of them! In the beyond, I have not had tons success with developing tomatoes, but after taking some advice from my Dad's girlfriend I planted a range called Early Girl tomatoes. These brilliant crimson meaty tomatoes start early and grow properly in the course of the season. It is now the start of September and there are nevertheless lovable tomatoes growing at the vine. I've given a few to buddies, made them into a whole lot of dishes, eaten them sliced up with a chunk of fresh cracked black pepper, and roasted them within the oven. This time, I desired to lead them to shine and crammed them with a mixture of quinoa, cornmeal for a bit of crunch, warm lawn peppers and spice for a chunk of a kick, black olives, and a generous supporting of clean herbs.

These make for a tremendous appetizer, or flip them right into a mild meal served with a heat goat cheese salad on toasted bread with pesto. A colorful and delicious tribute to the waning days of out of doors summer dining.

Tip: If you keep your tomatoes in the refrigerator, take them out an hour or two before making ready your dish as this may make it less complicated to dispose of the seeds and pulp.

More filled goodness from Lisa's Vegetarian Kitchen:

Portobello Mushrooms Stuffed with Quinoa

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Samosa-Style Stuffed Baked Potatoes

Stuffed Jalapeno Peppers with Goat's Cheese and Sun-dried Tomatoes

On the top of the reading stack: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman

Audio Accompaniment: Marko Furstenberg - Espenhain

Crusted Cornmeal Chickpea Potpie

Pies have sincerely been appearing on my menu more regularly as the temperature shifted from warm to heat to downright chilly. Comfort foods are actually so as, especially for the prepare dinner who additionally gets to revel in the warmth of the oven and the odor of pie. Apart from the aroma of baked bread or perhaps a simmering curry, there may be nothing better to stimulate the urge for food and bring pleasure to the kitchen.

I doubt I even have ever met everyone who failed to enjoy pie of a few type, whether or not sweet or savory. My non-public choice is for the savory range and I have been cooking and baking some lately. I'm now not one to snub my nostril at a fruit pie both, but my candy enamel isn't always what it was.

This excursion into the kitchen became inspired by way of Joanne who is the cook dinner, photographer and thoughts at the back of Joanne eats well with others. Her chickpea potpie with cornbread crust turned into simply too much to withstand and I made it take place in my personal kitchen to proportion with unique others.

I preferred the critical components inside the recipe, and the cornbread crust turned into appealing to me due to the fact it's far less complicated and quicker than making pie crust from scratch. I've made a cornmeal-crusted chili, a longtime classic that is rather similar with a one-of-a-kind filling. My adjustments to Joanne's recipe have been essentially to spice it up, because I have a tendency to do that! The spicing could be familiar to cooks which might be constantly attaining for spices that make Indian cooking so specific and appealing. Let us call this one an Indian-style fusion dish. It's quite filling and packed complete of fall vegetables and filled out in addition with buttery smooth chickpeas.

Any range of vegetables that you may have for your pantry or fridge crying out for interest might be included in the mix, and I guess mushrooms might had been great, in conjunction with a bit of tomato. Not that I suppose the dished lacked something at all and the mixture of greens I used along side the spices changed into even higher than expected. This one pot meal might cross well with a leafy green salad, a side grain dish in case you wish, or an smooth mushroom curry. It was clearly one of those memorable meals you may don't forget fondly and with a bit of luck even make it a regular feature on the menu. If I had greater ramekins available, I could have used those in place of the casserole dish method for a one-serving (or two!) greater unique presentation for diners, but regardless of, due to the fact that is one nourishing meal that I know will be a feature at the menu in my kitchen regularly.

As constantly modify the spicing according to your flavor. I do like things warm but if you are used to spicy meals, I don't assume the measurements here will weigh down your warmth meter.

More hearty and comforting savory pies you are sure to experience from Lisa's Vegetarian Kitchen:

Aloo Palak Paneer Pie

Indian-Style Samosa Potpie

Grape Leaf Pie with Herbs, Yogurt and Quinoa

On the top of the studying stack: diverse cookbooks

Audio Accompaniment: Marsen Jules

Italian Lemon Cornmeal Shortbread

These little delights had been part of a Mediterranean themed multi-direction meal served up with some twists to have a good time a go to from a chum of mine who become visiting recently from New Zealand. This loved friend of mine I have acknowledged for 20 years, and now I am pleased to have met his captivating wife and, in this latest journey, his good-looking and inquisitive young son. It changed into a bittersweet visit as oceans separate us bodily now that they have again domestic. All things sweet ought to come to an stop, until some other day.

Much like biscotti, handiest less sweet and softer, the cornmeal imparts a pleasant grainy texture to this shortbread and every lemony chunk actually melts for your mouth. Very easy to prepare with little fuss or mess, they are a first-rate way to cleanse your palate after a rich meal with a myriad of flavor sensations.

The menu:

Baked Quinoa Falafel with Yogurt Tahini Lemon Sauce

Greek Salad

Gigantes Simmered in Garlicky Tomato Sauce

Greek-Style Lemon Rice

Cornmeal Shortbread

Chocolate Date Cake

Other shortbread creations from Lisa's Vegetarian Kitchen:

Rosemary Parmesan Shortbread

Spicy White Cheddar Shortbread Crackers

Jalapeno Cheddar Shortbread

Peanut Butter and Blueberry Shortbread

On the pinnacle of the studying stack: the newspaper

Audio Accompaniment: silence

Mushroom Polenta Pizza

This isn't exactly a pizza as we would usually think about a pizza, because the "crust" is made of a tender polenta base. Nonetheless, it does instead appear like a pizza and it even as a substitute tastes like one too. The texture of the smooth polenta crust is a welcome deal with and the rich and earthy herbed mushrooms couldn't fail to thrill fungus aficionados.

More thoughts for polenta from Lisa's Vegetarian Kitchen you are positive to need to attempt:

Artichoke Tart with Polenta Crust and Fresh Rosemary

Polenta with Mushroom Ragout

Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies , which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been familiar with this incredible food for years, I am no longer, nor are many or most of my readers, "quinoa dummies" via any stretch. But it become now not too a few years in the past whilst quinoa become handiest with no trouble available at forte food shops, however with a highly recent surge in popularity of this "superfood", quinoa ? Which includes various types of the entire grain, flour and flakes ? Is now effortlessly located at maximum grocery stores. I determined this book will be lots more than a complete introduction for those who are new to quinoa. Written by means of Cheryl Forberg, who acts as the nutritionist for the display "The Biggest Loser", it is also a radical guide to all the kinds and kinds of quinoa, the advantages of consuming quinoa, and a amazing kind of the numerous makes use of and techniques for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and cakes and even liquids watch for the cook dinner. There's lots to research from this e book, even for us quinoa veterans.

Of the over 140 recipes protected in this collection, the one that struck my fancy first changed into for gluten-unfastened cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm constantly searching for pancake thoughts, and the leftovers from a huge Sunday morning pancake cook dinner-up consultation make remarkable homemade on-the-move breakfasts for my early growing husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, however the essentials of cornmeal, oat flour and quinoa flakes remain the identical, and make for notable chewy-textured pancakes with a pleasing nutty taste. Guilt-unfastened too, with out a brought sugar however simply the herbal sweetness of the grains. I'll be making these once more, and I desire you attempt them too.

Note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Other breakfast and brunch ideas with cherries you will experience from my vegetarian kitchen:

Cherry Cornmeal Scones

Dried Cherry Scones

Cherry Ricotta Cr?Pes

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

Gluten-Free Gingerbread Muffins

Breakfast is one meal, as essential as it's far to get the body equipped for the day ahead, that I do not generally problem over unless I actually have a lazy day to indulge. I tend to plan in advance and feature wholesome brief bites accessible throughout the week to nourish and hold me going ? The sort of issue you could sit down and revel in with out speeding and with out fussing. Muffins are usually a great desire, as I stay far from sugary, overly processed breakfast cereals, and as a whole lot as I enjoy porridge, I do like some range in my eating regimen too. Besides, truffles are an smooth and pleasant take-alongside solution.

These wet and flavorful truffles are gluten-unfastened, sweetened with a small amount of molasses and heightened through the inclusion of a few clean zesty ginger to finish the aromatic revel in. The raisins, which are non-obligatory in this recipe, I located to be a pleasing comparison to the alternative textures and these jogged my memory of a absolutely good bran muffin with a gingery twist.

More gingerbread thoughts from Lisa's Kitchen:

Pumpkin Gingerbread Waffles

Guinness Gingerbread Cake

Fresh Gingerbread with Lemon Icing

Savory Quinoa Corn Cups

What are these you ask?

They are baked shells made with leftover quinoa, cornmeal and quinoa flour. Essentially they're wholesome little cups to be served as an appetizer with the stuffing of your deciding on. In this case, I went with a Mexican topic and stuffed them with my traditional vegetarian refried beans. Other alternatives you could desire to keep in mind are dips, quacamole or salsas, cheese (think about your favorite nacho toppings or cracker spreads), or something else that moves your fancy. You can also even wish to go along with something candy. They make for a lovely presentation too need to you have got your mind on unique.

More little bites from Lisa's Vegetarian Kitchen you're sure to enjoy:

Fiery Deviled Eggs

Eggplant Quinoa Bites with Pesto

Olive Cheese Balls

Indian-Style Poppy Seed Wafers

On the top of the analyzing stack: numerous piles

Audio Accompaniment: Amok - Atoms for Peace

Savory Pumpkin Cornbread Muffins

Sweetened only with a touch honey, those lightly spiced pumpkin and cornmeal muffins are absolutely at the savory facet. They are delightfully wet, with a modest attractive crunch from the cornmeal. Because they are not very candy, they're ideal to go together with food in region of rolls or bread. I loved them with highly spiced curries and soups. They are pleasing of their very own right though, so considering having one as a part of your breakfast or for a morning or afternoon snack with tea or espresso. Did I point out that these are vegan, clean to make, and an amazing way to heat up the kitchen? And the aroma whilst they're baking is heavenly.

Other recipes proposing cornmeal from Lisa's Vegetarian Kitchen:

Quick and Easy Cornbread Muffins

Classic Cornbread with Brown Rice

Crusted Cornmeal Chickpea Potpie

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Lemon Chia Seed Cornmeal Bread

This is probably my next quick bread obsession. Not too sweet, the bold lemony taste of this cornmeal loaf studded with chia seeds stands up on its very own, and lovingly complements a nice cup of hot tea. Or consider serving along a spicy curry for a fresh taste experience. I determined it went specifically nicely with a version of tarka dal I made currently. The meal was a memorable one, and a satisfactory example of the beauty of simplicity.

It's just as pleasing as my Classic Cornbread.

Note: All-purpose flour can be used in place of the pastry flour. For a somewhat lighter bread, the cornmeal can also be replaced with all-purpose flour. Personally, I really like the slight crunch the cornmeal imparts to the bread along with the chia seeds. The loaf turned out to be very moist with a distinctive lemony zing.

Other brief breads to revel in from Lisa's Vegetarian Kitchen:

Kalamata Olive Bread with Sun-Dried Tomatoes

Cranberry Lemon Ricotta Muffins

Classic Cornbread

Cornmeal Biscuits

Gluten-Free Vegan Gingerbread Muffins

There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.

My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.

Other gingerbread ideas from Lisa's Vegetarian Kitchen:

Gingerbread

Nigella's Fresh Gingerbread with Lemon Icing

Guinness Gingerbread Cake

Pumpkin Gingerbread Waffles

Savory Corn Fritters {Vegan}

Paring down the cookbook cabinets has its advantages. As an awful lot as it pains me to allow cross of books, cookbooks or in any other case, so frequently the revel in is one in every of renewal and discovery. I appeared through books that I hadn't opened for some time, salvaged a few recipes from those marked for the donation pile, and controlled to make room for those that I virtually cherish. My brain turned into humming with proposal. I became discovering recipes I had nearly forgotten about, others simply waiting to be enjoyed once more, and new ideas to strive.

These savoury pancakes I rediscovered in one of the first vegetarian cookbooks that ever occupied a area on my shelf. I have tailored the recipe through the years to make it my personal, however as corn seems best from time to time at the menu, those moist, almost soften-in-your-mouth fritters hadn't been served up for a pretty a long time. Usually they had been paired with a zesty and chunky black bean and feta salsa. The corn kernels in these fritters presents a piece of a crunch, along side the grainy cornmeal, with some underlying tanginess from the sun-dried tomatoes and some heat from spices and warm chilies. Serve those up for dinner or enjoy for brunch.

Other recipes proposing corn from Lisa's Kitchen you can experience:

Corn and Green Pea Tomato Curry

Homemade Creamed Corn

Indian-Style Spicy Cream of Corn Soup

Quinoa Corn Soup

Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Other recipes featuring split peas:

Indian-Style Split Pea Soup

Ash-e Anar ( Persian Split Pea and Pomegranate Soup )

Indian-Style Yellow Split Pea Curry (Matar Dal)

Split Pea Cilantro Dumplings in a Coconut Curry

Cornbread with Brown Rice

I've made numerous unique types of cornbread over time, however my primary but classic coaching of cornbread constantly seems to remain a fave with my husband and first-class buddy Basil. There is nothing to it actually assume the tremendous taste of cornmeal with a tiny little bit of sweetener which is not even wished. I switched things up this time around although and included some cooked brown rice for delivered nutrition and substance. The nutty taste of the rice became specifically attractive and complementary to the grainy cornmeal.

This bread is great just smothered with butter or as an accompaniment to any meal, mainly ones offering soups and stews. Simplicity is bliss in this instance.

Other recipes with cornmeal to attempt from Lisa's Kitchen:

Crusted Cornmeal Chickpea Potpie

Corn Cakes with Blue Cheese and Honey

Jalape?O Spoon Bread

Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalape?Os

Creamy Polenta with Sautéed Mixed Mushrooms

In just 30 minutes, what I thought was to be a side dish ended up so satisfying and hard to stop eating that it ended up serving as the main dish for dinner. I was looking to fill out a meal of leftovers from the night before, but what remained ended up as dinner for the next night. You'll want to enjoy this polenta hot right from the pan, though if you are making it for only two, as I did, you will have leftovers. But the leftover polenta can then be pressed into small discs and pan-fried until golden and topped with any remaining mushrooms or some tomato sauce for another delightful meal.

The polenta is delectably creamy, enhanced by the addition of butter stirred in at the end of the cooking time. The polenta itself is only seasoned with some salt, making it a perfect backdrop to succulent and earthy sautéed mushrooms and a simple red wine and herb sauce that contrasts beautifully in flavor and texture with the polenta. There is nothing fancy going on here, just basic staple ingredients that come together quickly, yet they work their magic and you are left with a beautiful plate that could proudly stand on its own among more fancy and time consuming preparations.

Other recipes featuring polenta from Lisa's Kitchen:

Polenta with Mushroom Ragout

Mushroom Polenta Pizza

Tomato Soup with Polenta Croutons and Chive Oil

Artichoke Tart with Polenta Crust and Fresh Rosemary

Audio accompaniment: Samuel Barber - Adagio for Strings