Pasta Please #10 - The Lasagne Roundup

First up is that this Kid-Friendly Healthy Vegetarian Lasagna from Amy of Fit and Fabulous After 40. This dish is "just proper" we are advised and I haven't any doubt. It's also a great way to sneak in a few veggies that your youngsters won't on the whole eat. Onion, courgette, carrots, basil, oregano, turmeric, soya mince and basil tomato sauce make up the vegetable base, after which comes together with a creamy b?Chamel sauce together 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 through the years and it by no means fails to please. Homemade succulent mushroom and vegetable tomato sauce with carrots, celery, jalapenos, garlic and clean herbs and a bit of spice nestle in with clean noodles, gently wilted spinach, creamy ricotta, parsley and fontina cheese; then the whole dish is crowned with freshly grated Parmesan cheese. A balanced elegance and natural comfort is what you will enjoy when you do that, and happy diners too.

Caroline got here up with a Butternut Squash and Sweet Potato Lasagna that honestly has me hungry as I consider the layers of textures and flavors taking place here. Sweet potato and butternut squash snuggle in with the noodles and a white sauce made of Parmesan, ricotta, egg yolks, milk and nutmeg. The dish is then sprinkled with bread crumbs. I'm virtually intrigued with the aid of the concept of squash in a lasagna.

And almost about squash, our subsequent submission from Shaheen of Allotment 2 Kitchen also capabilities this effective vegetable. Pull up a chair and keep in mind serving this adorable Butternut Squash and Spinach Lasagna subsequent time you want to feed a small crowd or have leftovers reachable, due to the fact leftover lasagna is super. A wealthy bechamel sauce that includes cheddar cheese and herb and garlic tones, comes collectively with the noodles, squash, spinach, parsley and some additional cheese. I can nearly flavor it.

Yet extra squash on this tempting Vegetarian Lasagna with Butternut Squash and Kale from Morgan of Peaches Please. This luscious pan of goodness might not fail to provide consolation on a chilly autumn day. Squash is roasted with olive oil, nutmeg and seasoning, kale leaves are tossed with pink wine vinegar, a buttery milk sauce with shallot, sage and tarragon is simmered up, ricotta is blended with balsamic and then all of it comes collectively with a few sliced apples and Mozzarella. Such an interesting taste 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 is vegan too. Moussaka stimulated, this creative dish includes a tomato sauce with onion, garlic, floor round, cinnamon, allspice, black pepper, and red pepper flakes and a b?Chamel sauce with almond milk, vegan Parmesan and nutmeg. The noodles get cozy with the sauces and slices of eggplant. I bet seconds were in call for. Serve with a crispy green salad and a pitcher of wine.

And that concludes the roundup. Jacqueline is website hosting the occasion subsequent month and the topic goes to be mushrooms, so I'm excited of course. Stay tuned for the assertion on Jac's weblog.

Spinach Rice (Palak Pulao)

In my kitchen, it is smooth to get excited about rice. Oftentimes, I just make up a pot and fluff it up with a beneficiant amount of butter and some cracked black pepper. Sometimes that is simply what you want to go together with the relaxation of your meal. This time round I dressed it up a piece as I had a few adorable sparkling spinach in the fridge that I did not want to visit waste. Pretty plenty as easy as boiling up a few rice with few adornments, you get a few earthy greens here within the blend that does not overpower curries you could want to serve with the dish.

More delectable rice dishes from Lisa's Kitchen:

Yellow Rice with Fried Cashews

Lime Flavored Rice with Split Peas

Coconut Cilantro Rice

Baked Italian Brown Rice Balls (Arancini)

Hearty Lentil Borscht

I adore soups 12 months spherical, but there's something specifically comforting about a steaming bowl of goodness on a chilly autumn or wintry weather day. Bring in the root vegetables for a nourishing dish to fight off that perpetual chill. Beet borscht might be considered one of my all-time favored iciness soups, but I've in no way concept to make it with lentils until these days. The end result of mixing sweet crimson beets with earthy brown lentils and a zesty seasoning actually thrilled the diners and the cook dinner too. The beets I used had a few healthful beet vegetables topping the bunch, so I added them to the soup pot as well with the tomatoes for added nourishment and texture.

A lemony cashew cream is a pleasant tangy addition to this earthy soup, though you could add a dollop of bitter cream if preferred.

This soup was inspired and adapted from The Great Vegan Bean Book by Kathy Hester. Legumes are my meat and, although I am not a vegan, I often prefer vegan dinners because I find them easier to digest than a cheesy meal. Those that may scoff at beans may want to reconsider their stance if served one of the unique dishes from this book that certainly celebrates the humble bean that is not so humble at all when it gets dressed up. Everything bean is covered in this book and the cook is presented with over 100 recipes, most of which are soy-free and gluten-free.

A extensive kind of cuisines are included among the covers, as well as special publications all through the day. Breakfast, appetizers, soups, stews and casseroles, salads, portable food or even desserts are presented up. Beans all day long and all 12 months lengthy! All of the recipes are made with staples you are probable to have to your kitchen, however in case you are an avid legume lover along with I am, you may be specifically intrigued by the "fancy bean" suggestions that you may now not have handy on a normal foundation.

The stylish photographs on my own will encourage you to get cooking for your kitchen. Next on the menu is "Thai Coconut Tongue of Fire Soup", "Red Bean-Filled Mini Muffins", "Creamy Chickpea and Rice Casserole" and "Lentil Quinoa Bolognese Sauce" among many others.

I'm pleased to be able to offer a copy of this book to one lucky reader in Canada or the US. All you need to do to enter is leave a comment on this post and reveal your favorite bean. The contest will run until November 21st, 2013, at which point I will stage a random draw for a winner of this must-have book for legume lovers. Please do leave your email address with your comment should you not have a contact associated with your site or if you don't have a blog so that I can contact you if you win this giveaway.

This giveaway is closed.

Note: I obtained a replica of this ebook for feasible evaluate and labored with a consultant to offer a giveaway to my readers. The critiques expressed right here are my own.

More nourishing beet recipes from Lisa's Kitchen to experience:

Beetroot Rasam

Orange and Beet Soup

Quinoa Soup with Beets and Fresh Dill

Beetroot, Leek and Walnut Salad

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Dave DK

Black-Eyed Pea Tomato Curry

This is a extraordinarily smooth but fairly enjoyable black-eyed pea curry that I served for a mid-week meal together with a bed of hot sparkling cooked basmati rice. More regularly than no longer when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife talents leave something to be preferred and I am without difficulty distracted. As a lot as I revel in cooking, there are instances although that I just need to make something that takes little time in any respect, however nonetheless tastes unique. I succeed with this dish.

Black-eyed peas have a as a substitute unique earthy taste that stands apart from other legumes. I regularly locate myself craving them all curried up. Black-eyed peas, though they're complete beans, don't take very lengthy to cook dinner after an in a single day soak both. Paired with warm, sour and tangy flavors, this is a prevailing curry that belies its simplicity.

More black-eyed pea dishes from Lisa's Kitchen:

Black-Eyed Pea Patties with Chili Sauce

Black-Eyed Peas with Fenugreek and Tomatoes

Curried Black-Eyed Peas with Dried Mushrooms

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Refried Beans with Pumpkin

Refried beans are considered one of my favourite meals to serve up and after I noticed Janet's tackle a classic that protected pumpkin, I knew I simply needed to try her pumpkin-infused refried beans. And I'm absolutely glad I did. I spiced my dish up and made up a huge batch because leftover refried beans are constantly a treat too. The pumpkin taste comes out in a subtle however awesome way that without a doubt goes nicely with the pinto beans and spice combo I used. Serve them up as a dip or as a filling for wraps, crowned with some warm sauce and sour cream if desired, or along a bed of grains, inclusive of quinoa or rice. I served mine up with some jalape?O sauce and a few quinoa desserts.

On the subject of pumpkin, when it is in season, it?S clean to make your very own pumpkin pur?E at domestic to save for destiny use when you have sufficient freezer area. Buy a fairly big pumpkin, cut it in half, scoop out the seeds and membranes, cut once more in halves, brush with some oil and roast in a preheated 400?F oven for 35 to 50 minutes or till fork smooth. When cool, clearly scoop out the pumpkin and mash it up till clean. Store inside the freezer in sealed bags in 1 cup quantities for future use.

Don?T overlook to order those seeds. You can roast them for an easy, addictive and healthful snack.

More pinto bean ideas from Lisa's Kitchen:

Refried Beans with Sun-Dried Tomatoes

Southern-Style Beans with Rice and Fried Eggplant

Pinto Bean and Avocado Burritos

Corn and Pinto Bean Dip

On the pinnacle of the studying stack: The Birds, by Daphne du Maurier

Audio Accompaniment: Marsen Jules

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.

These coleslaw bites are vegan friendly too, so if you don't want the dairy here, consider making a variation on the creamy jalapeño dip I present here or serve with a tomato chutney or salsa.

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

Eggplant Quinoa Bites with Pesto

Goat Cheese Olive Balls

Savory Quinoa Corn Cups

Smoked Gouda Gougères

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Stellardrone

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).

Now I am providing up but any other beautiful creation from Mr. Iyer. Look no similarly if you want a completely unique and barely highly spiced appetizer to wow your dining partners. Or if you please, hold all of it to your self. Have a nibble and notice if you have 2nd thoughts approximately sharing this creamy Indian-style "salsa" adorned with candy pomegranate pearls. Crispy lentil pappadums entire the experience. Thoughts of decadence are speedy whisked away whilst you recognize that the entirety on the platter is wholesome and nutritious. Of direction, most significantly, it's a palette pleaser, with a layering of textures and zesty and tangy flavors that you may possibly have no longer considered earlier than.

More Indian dips and salsas which you are positive to experience from my kitchen:

Avocado Chickpea Hummus

Tomato and Eggplant Caponata

Fresh Tomato Chutney

Spicy Indian-Style Hummus

On the top of the reading stack: Couture Chocolate: A Masterclass in Chocolate

Audio Accompaniment: Hallucinator - Landlocked