Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.
This might indeed be the easiest and tastiest fudge I've ever made, and it's not your typical fudge. This delicious confection is made with toasted chickpea flour with a dash of cardamon and some lightly toasted sesame seeds. These days most everything I make is dairy-free, but this time around I went with butter. If you want to make it vegan, use coconut oil instead. I'm sure it would be just as good.
Slightly crumbly yet creamy at the same time, the taste and texture of this fudge reminds me of both halva and buttery shortbread — a none-too-sweet shortbread halva if you wish. All you need is a few small bites for a boost of protein. Once again, I've made a treat that can be enjoyed for breakfast without guilt, and this would make a fantastic Christmas treat for those looking to cut down on the seasonal decadence. These did not last long. But if you have any leftover, store them in the refrigerator in a covered container.
Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.
Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.
Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don't even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly anytime at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.