Choklay's Tibetan Lentil Soup

I'm submitting this soup to Food Blogga's Beautiful Bones event. Since May is Osteoporosis Awareness and Prevention Month, Susan is hosting this event to promote awareness about osteoporosis. Check out her post which mentions the risk factors and many examples of calcium rich foods. I had no idea that tomatoes and spices have calcium! Anyway, the calcium rich foods my soup has are lentils, carrots, tomatoes, garlic, and potatoes.

This soup is good, filling, healthy and I plan to make it again! The flavour combination of cumin, coriander and lentils was really good. For a while now, I've been really hooked on red split lentils (which cook really fast and are so delicious). I haven't ventured out and tried many other types of lentils though, which I should.

Other soups I've made:
Baked Bean Soup
Corn Chowder
Sweet Potato and Black Bean Chili

Choklay's Tibetan Lentil Soup
Adapted from Moosewood Restaurant Daily Special

1 1/2 cups dried red split lentils, rinsed
6 cups water
1 tsp oil
1 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2 inch cubes
1 potato, diced into 1/2 inch cubes
2 tsp ground coriander
1 tsp ground cumin
3 cups (28 oz can) undrained canned chopped tomatoes
3/4 tsp salt

In a nonreactive soup pot, bring the lentils and water to a boil; then reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and saute the onions, garlic, and chile for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, stir the canned tomatoes into the soup pot. Add the salt and sauteed vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables are tender. If you like, take 2 cups of the soup out and puree them, then add back to the soup.

TWD: Bill's Big Carrot Cake

This week, Amanda of slow like honey chose Bill's Big Carrot Cake for the TWD challenge. I've definitely eyed this cake on more than one occasion. Sarah said she was going to make cupcakes, instead of the 3 layer cake it was intended to be. This sounded perfect to me because then I could easily half it, plus I finally got to use my mini muffin pan!

The cake was easy to make, and oh so very delicious. The first day I tried it I thought it was good but not outstanding. But the next day and even a few days later, oh wow it tasted even better. This is an incredibly tasty carrot cake, and a definite competitor for the previous favourite, which has pineapple and dates. I think there's a bit too much sugar in the icing though for me, because I could taste the icing sugar and it detracted from the yummy cream cheese flavour.

I'd really like to try healthifying (yes that is not a word) this cake. It's so moist and flavourful I'm sure it could handle some playing around with (whole wheat flour, applesauce, less sugar - my usual tactic).

I wanted to thank the TWD members for inspiring me to make the time to do fun things like bake from Dorie's beautiful cookbook. I get really busy with school and life (as we all do) and I feel like I don't have time to take part. But then I see others who are busy, tired and what not and they're making the time. Why should I miss out on the fun? Go check out the other TWDers and see how their cakes turned out!

Other TWD Challenges I've done:
The Most Extraordinary French Lemon Cream Tart
Russian Grandmother's Apple Pie-Cake
Pecan Sour Cream Biscuits
Orange Berry Muffins

Bill's Big Carrot Cake
Baking: From My Home to Yours

Yields 10 servings
(When halved, makes 24 mini and 3 regular size cupcakes)

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted with a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)*
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and 3/4 cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut (optional)

Finely chopped toasted nuts and/or toasted shredded coconut (optional)

To make the cake:
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.

Storing:
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

*I did half sweetened, half unsweetened.

French Barley Salad

I was flipping through Moosewood Restaurant Daily Special and came across this recipe for French barley salad. It had lemon and dill (I really should use dill more often) in the dressing so I thought alright that sounds like it could be good. And oh man was it good. This has fast become one of my favourite recipes that I've come across in any cookbook. Actually this cookbook could possibly be one of my new favourites, but I haven't made enough from it yet to be sure. The tofu and beet salad was a good start as my first recipe tried from Daily Special though so I think this cookbook has great potential!

I love this salad because it has so much good stuff in it and is so very tasty. The next time I make it, I'd like to try and cut back a bit on the oil though. I love that it uses barley, which I haven't had in so long but now that I'm reminded of its delicious existence, will be eating more often. There's a good vairety of veggies in here too with green beans, red peppers, carrots and mushrooms. The mushrooms are marinated in the dressing and turn out so yummy. And there are walnuts (rich in omega-3s! And they have other wonderful health benefits that I can't remember right now because I'm tired and would have to go find the magazine I read it in - alright fine I'm going to find the magazine now. Omega-3s help protect against depression, heart disease and Alzheimer's. They also have something in them that helps "inhibit the absorption of cholesterol".) The only downside to this salad is that it's best eaten the day it's made, unless you keep the green beans and walnuts separate. But then the marinated mushrooms start to become incredibly mushy as the days go on.

In conclusion, this is a wonderful salad that I highly suggest you all try. I know I'll be making it many times in the future. It's substantial enough to eat for a meal by itself, but it also makes a great side dish salad.

French Barley Salad
(from Moosewood Restaurant Daily Special)

1/2 cup raw barley*
2 cups water

Dressing
1/4 cup fresh lemon juice (about 1.5 lemons)
1/4 cup olive oil
2 garlic cloves, minced or pressed
1/2 teaspoon Dijon mustard**
1 tablespoon chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried)
1 teaspoon salt
freshly ground black pepper to taste

1 cup halved or quartered mushrooms***
1 cup peeled and diced carrots
1 cup cut green beans, trimmed and halved
1 cup thinly sliced red or yellow bell peppers
1/2 cup chopped fresh parsley
2 teaspoons butter
2/3 cup coarsely chopped walnuts

Using a strainer, rinse the barley and drain. In a small heavy skillet on low heat, roast the barley until fragrant and beginning to brown. Place the barley and water in a small saucepan, cover, and bring to a simmer. Cook on low heat until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients. In a separated bowl, pour half of the dressing over th emushrooms and set aside. Blanch the carrots in boiling water for baout 1 minute. Transfer with a slotted spoon to a large serving bowl. Blanch the green beans for 3 to 4 minutes. Drain and set aside to cool. Stir the bell peppers and parsley and marinated mushrooms into the bowl of carrots.

In a skillet, heat the butter. When it sizzles, saute the walnuts until they are coated and the butter begins to brown. Remove from the heat.

When the barley is tender, drain it in a colander. Add the drained barley and the remaining dressing to the serving bowl and mix well. Allow the sald to sit for at least 30 minutes before serving. Just before serving, gently toss the green beans and walnuts into the salad.

*The recipe calls for pearl barley but I used pot and it was fine. I would also try using a different grain/seed, such as amaranth, quinoa, millet, etc.
**I plan to add more mustard next time since I love Dijon mustard, and the taste isn't even noticeable in the dressing in this amount.
***The mushrooms I used were big, about 1 oz each, so I cut them into 8.

Notes: To make the recipe healthier, try using less oil. Also, toast the walnuts in a dry skillet or oven instead of in a skillet with butter. This recipe doubles very well.

The Beginning of Many Cake Adventures

I've been eyeing this recipe in the Rebar cookbook since I bought it a couple of years ago. It just sounded so decadent, complex and tasty! Finally I got the chance to make it a couple of weeks ago for father's day dinner.

I've never made a cake before (not counting cheesecakes and cupcakes) that didn't come from a box. I never really had an interest in it, especially icing it which seemed like such a pain. Ironically, icing the cake ended up being my favourite part. For some reason recently I've been really into the idea of cupcakes and cakes so I was more than ready to try out this recipe! It's basically a tricked out carrot cake - add white chocolate to the cream cheese icing, and add coconut and pineapple to the cake (as well as walnuts, dates and obviously carrot).

I loved every step of making this cake. Mixing up all the ingredients for the batter (minus having to cut up the extremely sticky dates), baking two perfect round little cakes, putting a layer of icing between the two cakes (yes I found this very exciting!), carefully spreading the icing around the sides of the cake trying to make it even and not get crumbs in the icing (probably where my fear of icing cakes originated), and finally topping it off with toasted coconut (which I kind of threw at the sides of the cake to make it stick). I'm so in love with making cakes. I wish I had a reason to make a cake at least once a week.

As for the taste of the cake - delicious. The icing was definitely sweet (but what do you expect with cream cheese + icing sugar + white chocolate) but so tasty, but then cream cheese icing is my favourite kind. The actual cake was very moist and packed with flavour (which is to be expected with all those delicious mix ins). The recipe might look very involved and complicated but it's actually really easy to make. A very successful cake making experience for me, and I look forward to making this cake again for my brother's birthday next year! And perhaps getting one of those cake domes that has a pedestal (because it's not fair to the cake to not be properly showcased, right?)

Carrot Coconut Cake (with Cream Cheese-White Chocolate Icing)
(from the Rebar Modern Food Cookbook)

Yields one very delicious 8" round cake

1 1/2 cups grated carrots
3/4 cup (180 mL) crushed pineapple
3/4 cup unsweetened coconut
3/4 cup chopped walnuts
1/2 cup chopped dates
3/4 cup vegetable oil*
3/4 cup brown sugar
1/3 cup white sugar
3 eggs
2 tsp vanilla
1 1/2 cups unbleached flour
1 1/2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ginger
1/2 tsp freshly grated nutmeg
1/2 tsp allspice
Icing
9 oz (270g) cream cheese (firm block, not spreadable)
1/4 cup unsalted butter, softened
1 tsp vanilla
3 oz (90g) white chocolate
3 cups icing sugar, sifted

*I used olive oil.

1. Preheat oven to 350F. Butter and flour two 8" round cake pans and set aside. Combine grated carrot, pineapple, coconut and walnuts in a large bowl. In a mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in.

2. Combine the remaining dry ingredients and gently stir into the egg mix. Fold in the carrot mixture. Divide the batter among the cake pans and smooth the tops. Bake 30 minutes, until an inserted toothpick comes out clean.

3. While the cakes cool, prepare the frosting. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate in a double boiler over medium heat. Add hot melted chocolate to the cream cheese mixture. Scrape down the sides of the bowl and mix on high again until smooth and fluffy. Slowly add icing sugar, stopping to scrape down the sides now and then. beat on high until all the sugar is well incorporated and the frosting is light and fluffy, about 3 minutes.

4. Spread bottom layer with one third of the frosting, smoothing it evenly to the edges. Chill 10 minutes. Place the top cake layer on and frost the top and sides as you like. garnish with toasted coconut, walnuts and/or a decorative piped border. Store refrigerated where it will keep well for up to 4 days.