Rhubarb Balsamic Reduction

This reduction is the result of some experimenting with rhubarb without using a lot of sugar. The rhubarb cooks down quickly if it’s diced finely, helping thicken the reduction and adding a rich, smooth texture. It’s slightly sweet, mostly tangy and peppery, and is wonderful as a sauce for pork or duck, or as theContinue reading “Rhubarb Balsamic Reduction”

Curried Chickpea Vegetable Soup

Serves 4 1/2 cup plain Greek yogurt 1 teaspoon za’atar 3 tablespoons olive oil 1 cup diced yellow onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced Swiss chard stems 1 tablespoon minced garlic 1/2 teaspoon minced ginger 1 tablespoon tomato paste 1 teaspoon curry powder 3 cups coarsely chopped Swiss chardContinue reading “Curried Chickpea Vegetable Soup”

Onion Mushroom Dal with Sri-Lankan Inspired Seasoning

This recipe features MOLA Foods‘ Sri-Lankan Inspired Seasoning Blend, and while traditionally served with rice, it is also great with a piece of firm whitefish, like halibut or cod. Ingredients: 1 cup red lentils 1 medium onion 8 ounces portobello mushrooms 2 tablespoons olive oil 1 tablespoon MOLA Sri-Lankan Inspired Blend 1 1/2 teaspoons kosherContinue reading “Onion Mushroom Dal with Sri-Lankan Inspired Seasoning”

Ethiopian-Seasoned Chickpea Vegetable Soup

serves 4 Here’s another recipe using one of Mola’s seasoning blends. While I chose the Ethiopian-Inspired Blend, it would work well with almost any of Mola’s blends. If you like things really spicy, garnish with one of Mola’s Chili Relishes. (This is an excellent time for you to jump over to Mola’s website and seeContinue reading “Ethiopian-Seasoned Chickpea Vegetable Soup”

Pantry/Freezer Vegetarian Pasta Sauce

serves 4-6 1 tablespoon olive oil 1 cup frozen chopped onions 1 1/2 tablespoons dried basil 1 tablespoon jarred minced garlic 2 teaspoons dried oregano 1 teaspoon paprika 1/4 teaspoon dried red pepper flakes 1 x 28-ounce can crushed tomatoes 1 x 14-ounce can diced tomatoes, drained 8 ounces frozen pepper strips, or chopped peppersContinue reading “Pantry/Freezer Vegetarian Pasta Sauce”

Vietnamese-Inspired Shrimp and Cabbage Salad

Recently I was invited by LaFortune Jeannette Djabea, the founder and owner of MOLA Foods, to develop some recipes for a cookbook inspired by her unique and flavorful bottled spice blends. The spice blends, cookbook, and other products are available at the MOLA website. This salad is just what I’m looking for in these post-holidayContinue reading “Vietnamese-Inspired Shrimp and Cabbage Salad”

Baker’s Solstice Countdown: December 21: Mom’s Gingerbread

This is a perfect bake for Winter Solstice Night. This gingerbread is dark as the longest night and full of warming spices to make you think of the heat of the returning sun. It has a surprisingly light, delicate texture, even after it has completely cooled. It is very hard to only eat one piece.Continue reading “Baker’s Solstice Countdown: December 21: Mom’s Gingerbread”

Baker’s Solstice Countdown: December 20: Liisa’s Salmon Christmas Pie

The whole family loves this pie, which was a relief the first time I made it, because I didn’t tell them what the filling was until after they had eaten it. I love this pie for its appearance, its flavor, and how easy it is to make. The potato pastry is forgiving of the mostContinue reading “Baker’s Solstice Countdown: December 20: Liisa’s Salmon Christmas Pie”

Baker’s Solstice Countdown: December 19: Finnish Christmas Stars

These are a project, but they are worth every minute spent on them. The pastry is easy to mix and handle, forgiving of some abuse, and yet bakes up light, layered, and delicately crisp. The prune filling is fruity and pleasantly sweet, far more than the sum of its parts. I’m not sure whose ideaContinue reading “Baker’s Solstice Countdown: December 19: Finnish Christmas Stars”

Baker’s Solstice Countdown: December 18: Christmas Cake (Joulukakku)

Here is an unassuming little cake, awaiting its star turn tomorrow, when it becomes a Finnish Christmas Cake. I learned of this Finnish traditional cake in Beatrice Ojakangas’ book, The Finnish Cookbook, but the cake recipe is my own. I adapted my mom’s buttermilk cake to add some Finnish flair, with lots of freshly groundContinue reading “Baker’s Solstice Countdown: December 18: Christmas Cake (Joulukakku)”