No Croutons Required - The Winners for August and the Theme for September

The challenge for August was to come up with a soup or salad showcasing seasonal ingredients. No matter where you reside on this mighty globe, there are plenty of ideas to choose from and many that you will probably want to bookmark. We have two winners this month and both of these salads make good use of seasonal offerings and look and sound fantastic. I'm not sure which one I will try first.

Janet's Peach and Hemp Salad with a Creamy Balsamic Hummus Dressing has me wanting dinner for breakfast. I can't resist the idea of a hummus dressing smothering all the goodness on this platter.

Tahini certainly was a popular ingredient this month. Our other winner is Brittany who made us this lovely Tahini-Dressed Zucchini and Green Bean Salad. Not only is it pretty, it's certainly good for you too. Maybe I'll have this one for breakfast. So hard to choose.

Congratulations ladies.

I will be hosting the September 2013 edition of No Croutons Required. After some thought, I have decided to go with mushrooms. We have featured mushrooms in the past for this long running event, but both Jac and I adore various varieties of shrooms so much, I figured we would shout out for more mushroom recipes - you never can have enough ideas. September also happens to be National Mushroom month in the US. As every month, and every week for that matter, is an excuse to celebrate mushrooms in my kitchen, this food month only just serves as a springboard for culinary ideas and inspiration for those of you who wish to take up the challenge.

All you need to do to participate is come up with a soup or salad that showcases the earthy goodness of mushrooms of any variety, post about it on your blog, mentioning I am the host this month with a link to this announcement, and submit your recipe via the linky tool at the end of this post by the 20th of the month. Please note that only one entry per blogger will be accepted and it must be vegetarian friendly. We look forward to your delicious creations.

Red Lentil and Moong Dal

There are times when there is nothing more comforting than a simple lentil curry. Spiced with attention, showcasing staples from the pantry, and vibrant tomatoes from my backyard garden, simplicity in this case steals the show. In my opinion, such easy dals, especially suited for busy midweek meals, are sometimes just as good, maybe even better, than more elaborate preparations. The creamy texture of the dal is an ideal base for rich and pungent spices and audacious hot chilies. In fact, this dish is so delightful and flavorful, it deserves a spot on any table with an Indian theme, no matter the occasion or lack thereof.

Here I have used red lentils along with some split mung beans for extra earthy flavor and texture. Feel free to just use red lentils if you don't have mung beans on hand, though I did particularly enjoy the earthy component the mung added to the dish. Any Indian savory flat bread would go along well with the meal, but if you are pressed for time, serve with some hot basmati or jasmine rice and a vegetable side dish. I opted for a corn and green pea curry to complement the meal.

This was my evening meal, as I wanted a bit of a vegan cleanse after indulging in more filling meals prior, but do consider making this up for lunch — much better than canned vegetable soups with all of their additive glory in the mix. It all comes together in hardly any time at all and tastes just as good the next day. The recipe can easily be doubled if you are feeding a larger crowd.

Red Lentil and Moong Dal

Deceptively quick and simple, this creamy lentil curry simmered in a seasoned tomato gravy is bursting with sweet, earthy and spicy flavors — a terrific solution for midweek meals without a lot of time for planning or cooking Print this recipe Dal: 3/4 cup red lentils 1/3 cup split mung (moong) dal 2 1/2 cups water + more as needed Other ingredients: 2 tablespoons sesame or coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 inch piece fresh ginger, finely chopped 2 to 3 fresh red or cayenne chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) pinch or two of asafetida 1 teaspoon sea salt, or to taste 3 medium tomatoes, diced 1/2 teaspoon garam masala handful of fresh parsley or cilantro, trimmed and finely chopped Instructions: Thoroughly rinse the red lentils and mung dal in a strainer under warm water. Transfer to a medium saucepan and add 2 1/2 cups of water. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the dal is soft and just begins to break apart. Add a little more water if the mixture becomes too dry. Meanwhile, heat the oil in a small skillet over medium heat. When hot, toss in the mustard and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Immediately add the ginger and chilies to the pan and stir for another minute. Stir in the coriander, ground cumin, turmeric, amchoor if using, asafetida and salt. Stir for 30 to 60 seconds and then add the tomato to the pan. Simmer over medium heat, uncovered, for another 10 minutes or so, until the mixture begins to thicken. Pour the tomato sauce into the dal and simmer over medium heat for another 10 to 15 minutes, stirring occasionally, until thickened. Add more liquid if you want a soupier dal. Stir in the garam masala near the end of the cooking time along with some of the chopped parsley or cilantro. Remove from heat, cover. and let stand for 5 to 10 minutes before serving. Garnish with remaining chopped herbs, sit down and enjoy. Makes 4 servings

I'm sharing this with Ricki's Wellness Weekend.

Audio Accompaniment: the hum of computers

Green Peas Curry (Mattar Masala)

I could assert that this green pea curry smothered in a rich and spicy tomato herbed sauce is restaurant quality, but that would be an understatement and wouldn't be quite the truth either, as this dish is even better than any such preparation I have ever enjoyed outside of my home.

There is something to be said for the tranquility and solitude of your own kitchen, complete with your carefully chosen staples and fresh produce. Oftentimes, home cooks can deliver bliss to dining tables that matches the ability of trained chefs or perhaps even outshines it, complete with the ambiance that makes for a fine meal. Surely that must sound arrogant, although I don't mean it that way, but cooking for fewer table companions may yield finer results than most of the alternatives that are readily available and affordable.

Intimacy is priceless.

And cooking for yourself is sometimes equally rewarding.

There may perhaps be no substitute for working in an established kitchen with cooks and learning from them and sharing, but we can also learn from a distance and impart our small culinary footprint and nourish cherished fellow travelers wherever we may tread.

On to today's featured entrée — or side dish if you please — from my fragrant kitchen. Freshly shelled green peas are simmered in a vibrant spicy tomato gravy with fresh herbs and a hint of nuttiness from naked cashews. This classic dish has appeared on my table on numerous occasions and as with most of my favorite Indian classics, there is always yet another way to cook and spice it up. Exploring the spice and herb stash never loses it appeal.

Thanks to Denny for the inspiration. The recipe I present here is essentially my own, but I rather liked Denny's technique of incorporating tomatoes in both the masala paste and the curry component. They all come together in the end, but the texture differs with each step to complete the ultimate culinary curry experience.

Do take care not to overcook the peas. You want that pop-in-your-mouth quality from those green gems, not a contribution to a bowl of mush. The tomatoes provide the gravy and the peas ought not too. Texture is the key here. Serve with basmati rice or your favorite Indian savory flat breads for one fine meal.

Green Peas Curry (Mattar Masala)

Cuisine: Indian Published on 6 Okt 2015 Thick, spicy and fragrant curry of fresh, plump and tender garden peas simmered in a seasoned tomato sauce Print this recipe Masala paste: 1/4 cup raw cashews, chopped 1 tablespoon olive, coconut or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 4 whole cloves 1 1/2 inch piece cinnamon stick 2 black cardamon pods, slightly crushed 2 dried whole red chilies, broken into pieces 1 medium onion, chopped 1 1/2 inch piece fresh ginger, chopped 1 clove garlic, chopped 3 to 4 fresh red or green chilies, seeded and chopped 2 medium tomatoes, chopped 1 cup fresh cilantro or parsley, chopped 1/2 cup fresh mint leaves, chopped Curry: 2 tablespoons olive, coconut or sesame oil 1 medium onion, finely chopped 3 to 4 fresh red or green chilies, seeded and finely chopped 2 medium tomatoes, diced a few handfuls of dried curry leaves, crumbled 3 cups fresh green peas (or frozen) 1 teaspoon turmeric 1 tablespoon ground coriander 1/2 teaspoon Kashmiri or other chili powder 1/2 teaspoon amchoor powder (optional) pinch of asafetida 3/4 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste fresh cilantro or parsley for garnish Instructions: Begin by making the masala paste. Toast the cashews in a dry skillet over medium-low heat, tossing frequently, until slightly browned and fragrant — about 5 to 7 minutes. Transfer to a food processor. In the same pan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds, and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the cloves, cinnamon stick, cardamon pods and dried red chilies, and continue to stir for another minute. Add the onion and stir for 5 minutes or until the onion is softened and begins to brown. Next add the garlic and fresh chilies, and stir for another minute. Now add the tomatoes to the pan and simmer, stirring often, until the mixture begins to thicken — about 5 to 10 minutes. Stir in the cilantro or parsley and mint, turn off the heat, and let the pan sit until the herbs wilt. Let cool for a little longer and then add to the food processor with the cashews. Pulse into a fairly smooth paste, stirring as needed. Set aside. (This paste can be made the day before and refrigerated until needed). For the curry, heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes or until it begins to brown. Add the chilies, stir for 1 minute, and then add the tomatoes and curry leaves. Simmer, stirring often, for 5 to 10 minutes or until the mixture begins to thicken. Throw in the peas and cook for 4 to 5 minutes, stirring often, until the peas are just tender. Now stir in the masala paste, turmeric, ground coriander, chili powder, amchoor powder if using, asafetida, garam masala and salt. Stir in 1/2 to 1 cup of water depending on your desired consistency. Cover and simmer for another 10 minutes, stirring occasionally, and adding more water as needed. Turn off the heat and let stand, covered, for another 5 minutes. Transfer the curry to serving bowls or plates and garnish with fresh cilantro or parsley. Makes 6 to 8 servings

Audio Accompaniment: Aphelion

Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms

Colorful stacks of fresh local vegetables are practically bouncing off the market shelves and bins these days, and there may be no better way to enjoy the vibrant fresh tastes of the local produce than to fry them in plenty of good quality churned butter. I'm especially smitten with slathering butter on ears of amazingly sweet local corn, but I can't resist all of the other local vegetables either — tomatoes, green beans, garden peas, cauliflower, broccoli, tomatoes, potatoes, beets, radishes, carrots and so many more. It's been a bumper crop this year, so why restrict yourself? Fry up a bunch of these seasonal goodies in one pan, and you've got an extraordinarily flavorful, colorful and wholesome plate that will be gone in no time.

As with any stir-fry, this one is easily adaptable to suit your preferences. Take advantage of what is local in your region and toss in any vegetables that are nearing the end of their shelf life. Certainly this dish is a perfect way to get your daily quotient of veggie goodness. Serve as a light meal with some bread or as a side with pretty much any meal you can think of.

Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms

Published on 6 Okt 2015 A medley of fresh vegetables gently fried in butter — a colorful and delicious seasonal treat Print this recipe Ingredients: 8 tablespoons (1 stick) butter 1 large potato, cut into 1/2-inch dice 1 onion, chopped 1 clove garlic, crushed or minced 1 cup green beans, chopped 2 ears fresh sweet corn, pared splash of tamari sauce (optional) 1 red bell pepper, seeded and cut into strips 2 jalapeños, seeded and finely chopped 2 cups white mushrooms, sliced 1/4 cup fresh parsley, chopped 2 tablespoon fresh chives, chopped 1 1/2 teaspoons coarse salt, or to taste fresh ground black pepper Instructions: Heat half of the butter in a large heavy non-stick or cast-iron skillet over medium-high heat. When the butter is frothy, add the potatoes and cook, stirring frequently, for 15 minutes or until golden. Turn the heat down slightly if the butter begins to burn. Add the remaining butter, turn down the heat to medium, and stir in the onion, garlic, green beans and corn. Cook, stirring frequently, for 5 minutes and then toss in the tamari sauce (if using), red pepper, jalapeños and mushrooms. Continue to stir for another 5 minutes or until the vegetables are tender and the mushrooms have browned but are still plump. Add more butter if necessary. When the mushrooms are cooked, stir in the chives and parsley and remove from the heat. Season with salt and pepper and serve hot with sour cream if desired. Makes 2 main or 4 side servings

On the top of the reading stack: the newspaper

Audio Accompaniment: silence