The Taste Traveller

mini tiffins

This is a different sort of post, and it won't replace me writing a regular post this week about something I make. Look out for that one in the next few days. But, I just had to share these wonderful finds. I'm sure they are widely available but I just discovered them. In a dollar store no less. I mean, I've seen the full size ones, but these cute little numbers - love them! Like many of us, I find it hard to get away from plastic in various forms as a way to store food, leftovers and for portable containers for myself or my one year old. I'd love to buy one of the full size tiffin lunchboxes (multi-compartment food container that stacks, fitting together so you can put different kinds of food in each compartment - a whole meal if you like) - but I don't really need that many compartments when on the go right most of the time. These wonderful little containers are mini tiffins and oh-so-handy. They seal nicely, stack well and are great looking stainless steel to boot. If you see any I highly recommend them. They are made in India as they all are I assume. I'm going to head to Little India soon and look for more and also a Thali plate. Thali meals were perhaps my favourite when we were in India for our honeymoon, and the plate would be perfect for my little girl to eat from with it's little compartments. Now, look out for another recipe over the next few days. I hope those of you in the US have had a wonderful Thanksgiving!

buttermilk soda bread with cheddar and green onion

My aunt hosted Thanksgiving this year and this was one of her special additions. It was perfect with her carrot soup and the main course - but would work just as well on its own or with a hearty soup for lunch on a cool, autumn day. I made it this week for the first time and served it with a mixed vegetable, bean and ground turkey chili (a variation of this one). They were a great match. My twelve month old loved it too. She kept asking for more. Look for more easy to make breads - it could be one of my 'things' for 2010.   

Try this for your Thanksgiving dinner, or maybe with that leftover turkey the next day. With Christmas and other special holidays approaching this would be a great recipe for easy entertaining. Wondering what to bring to a family dinner or potluck with friends? You can whip this up lickety split! I look forward to making more when my mom and stepdad come to stay with us for the holidays in December. It freezes well too - I've sliced some up and frozen the slices (got the idea from my aunt!).

The recipe follows .....have fun! 

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes one loaf

Ingredients:

• 1 1/4 cups (300 ml) all-purpose flour
• 1 1/4 cups (300 ml) whole wheat flour
• 1/2 cup (125 ml) rolled oats
• 1 1/2 (7 ml) teaspoons baking soda
• 1/2 (2 ml) teaspoon salt
• 1/4 cup (50 ml) cold butter, cut into small cubes
• 1 1/2 cups (375 ml) grated aged cheddar
• 2 green onions, thinly sliced
• 1 1/3 cups (325 ml) buttermilk

Method:

Preheat oven to 425⁰ F (220⁰ C). Line a baking sheet with parchment paper. Place flours, oats, baking soda and salt in a bowl to combine. With your fingers, two forks or a pastry cutter, work the butter into the flour mixture until thoroughly distributed. Mix in cheese and green onions. Gently mix in buttermilk until a loose dough forms, and then turn onto a floured surface. With floured hands, shape the dough into a round loaf that's about 6 inches (15.24 centimeters) in diameter. Place the loaf on the baking sheet. With a floured knife cut a shallow X into the centre of loaf. Bake the soda bread for 30 minutes, or until the loaf springs back when gently touched in the centre.

 

 

spicy red lentil soup

 

Yum. That is what I thought when I tasted this red lentil soup. The next day, even better. Yep, it's one of those. I ate this for lunch three days in a row and it was better each time. Adapted from Vegetarian Times it is one of a few different lentil soup recipes I have on hand. This one uses red lentils, which as they don't hold their shape are great for soups. I didn't have tamarind on hand, but that would be on my list to add next time. It didn't need it, but it would add another layer of flavour to this already interesting soup. I've listed some other ideas below for possible additions to this perfectly autumn soup! 

Ingredients:

• 1 cup (250 ml) red lentils
• 1 tsp (5 ml) salt
• 1 15 oz. can diced tomatoes (or closest size you can find to this)
• 2 tablespoons (30 ml) of fresh, minced ginger
• 1 tablespoon (15 ml) of vegetable oil 
• 1 cloves of garlic, minced (about 2 teaspoons)
• 1 15 oz. can of light, unsweetened coconut milk
• 1 tablespoon (15 ml) of tamarind concentrate or paste, optional
• 1 tablespoon (15 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin (I added a tablespoon as I love cumin)
• 1 teaspoon (5 ml) turmeric powder
• 1 small red or green chili pepper, seeded and minced
• 1/4 cup (50  ml) chopped cilantro

Notes:

I added more diced tomatoes, a 28 oz. can in fact, and it worked out really well. I suggest using what you have on hand and then adjusting up or down according to your taste the next time. 

Other ingredient suggestions:

• 1/4 cup chopped fresh parsley
• 1 cup chopped paneer (Indian cheese sort of like tofu and cheese combined)
• up the garlic to two or three cloves

Method:

Combine lentils, salt and 5 cups (1,250 ml) of water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, for 20 to 25 minutes, or until lentils are tender. Blend lentils in a blender or with a hand blender until smooth or just whisk them for a rougher texture. Purée tomatoes until smooth, add the ginger. The original recipe instructions are to purée the ginger too, but I didn't and loved that little bit of crunch when eating the soup. 

Heat the oil in a large pot over medium heat. Add the garlic and cook for about 30 seconds, or until golden, stirring often. Add the tomatoes and ginger, coconut milk, tamarind if you are using it, spices and the fresh chili. Simmer for about 15 minutes. 

Add the lentils and simmer, partially covered for at least 20 minutes. Season with salt and pepper. Mix in half of the cilantro and sprinkle the rest on top. 

Other topping suggestions:

• more freshly chopped cilantro
• freshly chopped parsley
• crumbled feta cheese
• a dollop of yoghurt