Friday, February 29, 2008

Nothing Could Be Finer - Diner Pancakes

Scott, my husband, is a very good short-order cook. I have been talking up his terrific diner pancakes, macaroni and cheese, and raspberry sorbet ever since he first impressed me with these specialties back in the day. Scott also happens to be a very good writer, so who better to present one of his recipes than himself? Though it will be the rare occasion that Scott will guest blog on The Well-Seasoned Cook, I am delighted to defer to and enjoy his skills on both fronts.

I’m very fond of those old 1950s-era science fiction movies, where they used to blame runaway scientific curiosity, of all things, for the world’s problems. After the giant ants or man-eating plants or invaders from Venus were defeated, someone would always shake his head wearily and say “there are some doors man was not meant to open.” I’m sure some people would say the same thing about the quest for a healthier pancake. They’re supposed to be easy. They’re supposed to be kid-friendly. But they’re not supposed to be healthy.

But I’m the sort of person who experiments with food. I get interested in a dish and keep refining it and refining it, making it in different ways until I think I’ve got something special. I’ve embarked on the “Winter of the Omelet,” followed by the “Spring of Chicken” and the "Fiscal Year of Pasta.” Obviously, I didn’t eat these dishes exclusively, but they were a recurring theme on my weekends or slow nights during the week at the height of my bachelor days. And a few years ago I got interested in pancakes. The ingredients are usually very simple, but remarkably elastic – the trick is more in your technique than the recipe. Many of my early attempts tasted all right, but were shaped like the maps of certain southern continents or island nations. That changed with practice. But along the way I stumbled upon a recipe that’s not only light and tasty, as pancakes should be, but actually has some nutritional value. This also happened to coincide with my courting of Susan, The Well-Seasoned Cook. And while I think Susan had lots of good reasons to marry me, the pancakes were certainly an argument in my favor.

And that just goes to show that if we go around letting science fiction movies scare us, we’d never get anywhere in life.

Healthy Diner-Style Pancakes - Adapted from the Mark Bittman recipe


¾ cups all-purpose flour
¼ cup whole wheat flour
¼ cup oat bran
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon vanilla extract
1 egg
1 ½ cups milk


Preheat your skillet or griddle over low heat (non-stick works best) while you’re mixing the dry ingredients. Use vegetable cooking spray to avoid heavily greasing the cooking surface.

Mix the dry ingredients together in a bowl, then beat the egg in the milk. Pour the wet ingredients into the dry and beat with a wire whisk until the mixture is completely wet but also distinctly lumpy. Lumps are good – if you mix until it’s smooth, the pancakes will end up tough (akin to the muffin philosophy.) Pour batter into the heated skillet and flip when bubbles cover the raw upper surface and the edges look dry. They cook fast – don’t turn your back. Brown the underside approximately 1-2 minutes, then remove to plate. Best, of course, served immediately. Serves 2 generously. --

Fresh Blueberry Syrup - Susan's Recipe


3 cups fresh blueberries, washed and sorted to remove any wrinkled fruit
2 cups water
1/4 - 1/2 cup brown or white sugar (optional)


In a large saucepan, combine all ingredients, then bring to a boil. Reduce heat to low and simmer the berries until they break open and are completely soft (about 10 minutes). The berries will turn a dark reddish violet. Pour the berries into a large metal strainer positioned above a large bowl. With a large, sturdy spoon, rub the berry solids through the strainer. There will be very little waste. The skins thicken the syrup and provide the maximum amount of antioxidant benefits blueberries are known for. Serve warm or chilled. Makes 2 cups. --

This post is being submitted to Suganya of Tasty Palettes, hosting Weekend Breakfast Blogging - Healthy Eats, for Nandita of Saffron Trail, the creator of Weekend Breakfast Blogging.

Saturday, February 16, 2008

My Legume Love Affair - The Round-Up

They’re here! All 116 strong, and one of the most fantastic collections of creative and generous recipes I could ever be privileged to organize. Thank you all for your incredible participation. [Please contact me with any omissions or errors; I will correct them straight away.] The recipes have been generally categorized into sequential, typical courses, keeping in mind, though, that one person’s side dish may be another’s entrée. Heck, I’ve been known to make an entire meal out of appetizers alone.

I hope you find the arrangement helpful, but in navigating the various groupings, you will surely discover some amazing ideas and techniques not currently on your radar screens. Every single recipe is an avenue of delicious delight.

And for those pondering legumes’ natural proclivity to produce tummy complaints, here are some invaluable tips to include this important food group more often into our diets without too much grumbling.

Given how popular an event My Legume Love Affair has turned out to be, I will be running Volume II at some point in the spring. If the response to the next event proves as dramatic as this one, there is a possibility that I will run it on a monthly basis and include other food bloggers as guest hosts. These are decisions yet to be made with no particular timetable in mind. For now, let’s live and eat in the present!


Freshly baked "piadine" is just the excuse to scrape up
last dollop of creamy cannellini.

Tuscan Bean Dip
Holly - Phe\MOM\enon
Utah, USA

Dazzlingly different, peas baked in an egg and
batter take the cake.

Pea Cake
Marija - Palachinka
Belgrade, Serbia

Black-eyed peas make a flash-fried, crunchy snack
that's straight "Out of Africa."

Dhivya - DK's Culinary Bazaar
Sunnyvale, California, USA

The gigantes of Kastoria have a history centuries
long and a flavor long remembered
after the mezedes course is done.

Deep-fried, chili-hot nuggets of dal make for a traditional
festival treat that is special any time of year.

Aama Vadai Dal
Mythreyee - Paajaka
Cupertino, California, USA

Hummus with pita bread sets the clock back to the
comforting childhood routine of Friday night "Beans on Toast."

Valli - More Than Burnt Toast

The list of legume benefits is lengthly and learned.
Let's pass around a platter of tiny, spicy
toasts as we discuss.

Shengdana Chutney
Nupur - One Hot Stove
St. Louis, Missouri, USA

Poached eggs and "Béarnaise" on a bed of lentils
are a filling feast for a winning weekend brunch.

An oath to healthy eating on a "lazy Sunday afternoon"
to a satisfying snack without sacrifice.

Oven-Baked Chickpea Falafel
Siri - Siri's Corner

Fried parcels of puri, stuffed with masala and napped
with moong-studded yogurt celebrate happy new

babies and moms-to-be.

Kashta Kachori
Richa - As Dear As Salt
New Jersey, USA

Chickpea flour bakes up into a quick, toasted
pancake for another chickpea recipe flecked with
darkly rich sun-dried tomatoes.

Socca and Sun-Dried Tomato Hummus
Rosa - Edible Adventures ~ Paris ~ Nice ~Beyond
Paris and Nice, France

Stir fried with herbs, soy beans become a low-fat and
addictive alternative to a handful of nuts.

Soya Snack
Sukanya - The Timid Cook
Gurgaon, India


Coaxing a particular young eater is never easy, but a
crafty mom creates a salad combo worth another try.

Chick-A-Pea Salad
Libby - The Allergic Kid
Tampa Bay, Florida, USA

Want your lentils to pop with twice their nutritional value?
A quick lesson in sprouting shows you how.

Sprouted Red Lentil Salad
Padma - Padma's Kitchen
New Jersey, USA

A "sprinkle" of salty, tangy chaat masala is all the pizazz
needed for a low-fat recipe high on flavor.

Simple Chickpea and Lentil Salad
Mansi - Fun and Food
California, USA

Goat cheese, walnuts and vinaigrette dress a
pile of puy in a French country kitchen.

Lentil Salad with Chevre
Katie - Thyme for Cooking, The Blog
Vendée, France

Grilled leftover vegetables make for a glistening
when paired with tender, yet meaty, butter beans.

Bean Salad with Mixed Vegetables
Jeni - Passionate Palate
Southern California, USA

A memorable meal with fellow bloggers prompts the
replication of a fanciful salad best served up warm.

Garbanzo, Feta and Beet Salad
Lori - Taste with the Eyes
Los Angeles, California, USA


Frozen peas' color and flavor prove that not all
processed veggies are beyond their prime.

Split Pea Soup
Kevin - Closet Cooking
Toronto, Canada

Twelve cloves of garlic blast the lid off a pot of gently
simmering white bean and coconut broth.

Garlicky White Bean Soup
Vaishali - Holy Cow! Recipes from a Vegan Kitchen
Silver Springs, Maryland, USA

The deep-down flavor of Parmesan rind can be revived in
an elegantly simple recipe that pairs white against white.

Haricot Bean and Parmesan Soup
Michelle - Greedy Gourmet
Canewdon, United Kingdom

When it rains nonstop for over a week, it's
time to pull
out your biggest cauldron for a smoky
broth of
black beans and hot pepper flakes.

Black Bean Soup
Astra Libris - Food for Laughter
Louisiana, USA

A consultation with a doyen of Italian cuisine
transforms the
everyday brown lentil into a
luxuriously aromatic meal in a bowl.

Lentil Soup
Lisa - Champaign Taste
Illinois, USA

A cooking instructor makes her hubby happy with a
potato take on a popular standard.

Sweet Lentil Soup
Michelle - What's Cooking Blog
Bay Area, California, USA

A devotee of Patricia Wells shows how easy it is to fall
the relaxed rhythms of wine, music and cuisine.

Garbanzo Soup with Pasta
Rebecca - Saucy in the Kitchen
Denver, Colorado, USA

A childhood love of lima beans returns with a
sophisticated touch of
tarragon, cheese and garlic.

Creamy Lima Bean and Tarragon Soup
Michelle - Je Mange la Ville
Portland, Oregon, USA

Tiny red beans and rice dumplings bob and bubble
in a flavorful miso broth that can hold its own.

Adzuki Soup with Mochi Dumplings
Karyn - Hot Potato
Maryland, USA

Feel like something a little different than bowties in your
bean and pasta soup? Israeli cous cous may be
just the answer.

Garbanzo and Israeli Cous Cous Soup
Katia - Gourmet Girl
Louisiana, USA

The pale and tender cannellini gets the spice treatment
a hearty soup bridging Italian and Indian flavors.

Spicy Cannellini Bean Soup
TBC - The Budding Cook

Tempered spices and coconut garnish create quick magic
for a generous and "slurpy" broth of sprouted brown lentils.

Masoor Saar Upkari
Meera - Enjoy Indian Food

Hugging a bowl of Mexican black bean
soup on an
enchanted snowy day can make you
feel as warm
as being south of the border.

Spicy Black Bean Soup
Laavanya - Cookery Corner

Basil, lemongrass and kaffir lime are the green delights ripe
for the plucking from a roof-top gardener's Asian bounty.

Thai-Inspired White Bean Soup
Bird's Eye View - Food and Laughter

Here's Harriet, standing proudly over her
own creation, an impressive melange of
ingredients with fine flavors and filling fiber.

Creamy Cauliflower and Split Pea Soup
Las Vegas, Nevada, USA


2 TBS olive oil
1 shallot, chopped (or ½ c onion)
1 stalk celery chopped
1 c vegetable stock
2-3 c water
2-3” piece of wakame, soaked and chopped
1/3 c yellow split peas
1/3 c green split peas
3 c chopped cauliflower
¼ tsp. salt
1 tsp lemon zest
1 TBS lemon juice
¼ c coarsely chopped toasted almonds


Saute shallot or onion with celery in olive oil. Add stock, water,
wakame, washed peas, cauliflower, salt, lemon zest and juice.
Bring to a boil and simmer for 1 – 1 ¼ hrs.

Puree soup with almonds and thin as needed. Garnish with pumpkin seeds.

HWE original - Copyright 2008

A dramatic change in diet helps give a two-time
survivor a new lease on life.

Simple Navy Bean Soup
Meg - Becoming Whole
Cape Elizabeth, Maine, USA

The heady delight of fresh basil graces
a classic provençal broth of garlic, olive oil
and summer vegetables.

Pistou Soup
Dhanggit - Dhanggit's Kitchen
Aix-en-Provence, France

Adding bread to leftover soup may sound like just
an exercise in dunking, but with Italian flare,
another star of a meal is born.

Tuscan Bean Soup
Sandi - Whistlestop Cafe Cooking
Irondale, Alabama, USA

Don't let "The Exorcist" put you off. The Devil was never
known for his cooking, no matter how he turns up the heat.

Curried Split Pea and Veal Meatball Stew
Kelly - Sounding My Barbaric Gulp!
Alton, Illinois, USA

A love of four alliums flavorfully flesh out a
cream of carrots, potatoes and split peas.

Split Pea Curry Soup
Sreelu - Sreelu's Tasty Travels
San Jose, California, USA

Better have a big bag of tortilla chips on hand.
You'll need
them to dip into any leftovers that
thicken overnight into
the perfect party food.

Black Bean Soup
Kathy - The Whole Wheat
San Francisco, California, USA

Grated ginger and hot cayenne jive well with
mild-mannered red lentils and tangy-sweet apricots.

Red Lentil and Dried Apricot Soup
Mrs. W - Mrs. W's Kitchen
New York State, USA

Five different dals and a handful of cilantro
a new soup with a name all its own.

Panchvati Garlic Dal Soup
Mansi - Fun and Food
California, USA

A classic island recipe reawakens Hawaiian
of a humble lunch enjoyed on the
luxurious edge of a golf course.

Hawaiian Portuguese Bean Soup
Tara - Heaven on Earth
New Jersey, USA

It's summer in St. Kilda, and a diner is enticed by a
restaurant's innovative recipes and a menu without prices.

Green Split Pea Soup
Smita - Smita Serves You Right
Rochester, New York, USA

Green beans, broad beans and basil colorfully
a bowl of fifteen-minute fast broth.

Three-Bean Soup
Caitlin - The Gooseberry Fool
London, United Kingdom


The discovery of a kilo of fresh peas and an
theme to match revive a case of kitchen
with a quick-fix explosion of color.

Pea Gravy
Sra - When My Soup Came Alive

A mom rescues her unshelled peas from her two
little peas in a pod for a creamy, classic curry.

Spicy Pea and Potato Kurma
Srivalli - Cooking 4 All Seasons

Shades of warm, glowing ochre nestle a dense
Shepherd's Pie
flavored with exotic Asian influences.

Red Dragon Pie
Jack - Redacted Recipes
Brooklyn, New York, USA

Lentils, red kidney and pinto beans beef up the
of a fire engine-red vegetarian chili.

False Alarm Chili
Jessica - Small Time Cooks
Fort Worth, Texas, USA

Roasted portabellos, adobo mayo and corn salsa...
Chris loves his condiments. Chris loves Lisa, too.

Black Bean Burgers
Chris - We [heart] Food
Seattle, Washington, USA

Hank is a man who wears many hats. Here, he
his chef's toque as he stirs some saba into an
take on a quintessential New England dish.

Tuscan Baked Beans
Hank - Hunter Angler Gardener Cook
Sacramento Area, California, USA

A kaleidescope of green onion, red chili and
make a lively bowl of mongo go 'round.

Lisa - Lisa's Kitchen
London, Ontario, Canada

Kidney bean are a key ingredient in many recipes,
and a source of
molybdenum, a trace element known
to combat sulfite allergies.
You just might
be able to have that second glass of wine after all.

Vegetable Bean Bujji
Siri - Siri's Corner
New York, USA

Experimenting with undiscovered vegetables is never
perilous when paired with the forgiving nature of dal.

Dal with Collard Greens and Sambar Cauliflower
Suganya - Tasty Palettes

What's the difference between Kashmiri kidney beans
and rajma? Let a high-energy cook explain the finer details.

Kashmiri Rajma Masala
Asha - Foodie's Hope
North Carolina, USA

The fiery red hearth of rajma comforts and warms on
the bleakest days of January's winter.

Sia - Monsoon Spice
United Kingdom

Though difficult to pronounce with a Western
this dense and flavorful dish translates
"delicious" in every language.

Thiruvathira Puzhukku
Chithra - Kudampuli
Massachusetts, USA

Slender, delicate tendrils and leaves remind us of
the greens that make all our beans possible.

Fava Bean and Pea Greens
with Green Garlic and Preserved Lemon

Christina - A Thinking Stomach
California, USA

Sorting through a pantry of forgotten boxes and bottles,
a clever cook pulls together a quick and filling
meal with ingredients no longer hidden.

Whole Masoor Pulao
Evolving Tastes - Evolving Tastes
California, USA

Feed a cold, starve a fever. It's an axiom that can be
debated in a court of law, but no one can quarrel
the flavor of bean burgers grilled to perfection.

Black Bean Burgers
Anali - Anali's First Amendment
Quincy, Massachusetts, USA

Spinach and spice and everything healthfully nice,
that's what palak daal is made of.

Palak Daal
Nags - For the Cook in Me
Hyderabad, India

Mixing and matching legumes with grains makes
an exponential number of healthy-combo meals.

Light and Healthy Asian Inspiration
Greg - Greg Cooks
Fargo, North Dakota, USA

There's a lot of historical and cultural significance
in many
of the meals we enjoy. A tasty dish
of cowpeas, cassava
and taro is no exception.

Thiruvathira Puzhukku
Bee and Jai - Jugalbandi
The Northwest, USA

A tradition New Year recipe for good luck, Hoppin' John
a hoppin' good meal all year long.

Black-Eyed Peas
Pam - Sidewalk Shoes
Soddy Daisy, Tennessee, USA

Tea, tamarind and black cardamom lead a lively caravan
of spices to their final chickpea curry destination.

Amritsari Chole
Mandira - Ahaar
Ann Arbor, Michigan, USA

A lavish dose of tangy cream balances wonderful woodsy
herbs in a crock of the most mellow
and tender white beans.

White Beans with Crème Fraîche
Ruhama - Rumahama
Burlington, Wisconsin, USA

Hot, puffed pockets of freshly fried bread are the perfect
accompaniment to an aromatic chickpea curry that

is special any time of year.

Puri Chole
Priya - 365 Days of Pure Vegetarian
Sunnyvale, California, USA

Toasting spices transforms their flavors into a whole
realm. Letting these flavors linger into leftovers
transforms lunch into a meal worth remembering.

Red Lentil Dal
Kate - Kate in the Kitchen
Minnesota, USA

Toasted sesame seeds finish a crust of
croquettes. A sesame vinegar dip
compels you
to quickly finish them off.

Adzuki Croquettes
Lucy - Nourish Me
Melbourne, Australia

Though January 6 is obscurely known as "National Bean Day,"
it can also be dubbed "National Gas Day." If only
the U.S.
energy crisis could be solved so easily.

Black-Eyed Peas
Swiss Miss - Pre-[h]Eat!
Atlanta, Georgia, USA

It's sometimes a challenge to please a family's varying tastes,
but a
mother's resourceful panache puts black-eyed peas
the table for perhaps more than one dinner.

Black-Eyed Beans in Tomato Sauce
Ivy - Kopiaste
Athens, Greece

A bubbly brown cheese crust crowns a robust bean bake
that could take the damp out of any January day in London.

Bean and Bacon Gratin
Helen - A Forkful of Spaghetti
London, United Kingdom

Baked or fried, black bean balls state the case that
vegetarianism never means having to say you are hungry.

Spaghetti and Bean Balls
Dhivya - DK's Culinary Bazaar
Sunnyvale, California, USA

Microwaving legumes is the quick and easy way to leave
all the more time to dally over your bowl of dal makhani.

Dal Makhani
Superchef - Mirch Masala
Redmond, Washington, USA

Considerations over cheese notwithstanding, everyone
is in agreement over the popularity of a gently spiced
bean and rice casserole just as it is.

Chickpea and Rice Bake
Sunita - Sunita's World
United Kingdom

Black bean burgers earn their chipotle stars when
tucked into the home-baked goodness of "Moomie's
Beautiful Burger Buns."

Black Bean Burgers
Michelle - Cooking the Books USA
The Desert Southwest, USA

Easy to prepare, easy on the belly, this Tamilian
specialty is enjoyed by many other names in
many other regions of Southern India.

Whole Moong Sundal
Latha - Masala Magic

Husbands are handy. Literally. They provide that
all-important second pair of hands needed to prepare and
photograph the arduous glory of a provincial French classic.

Heather - Gild the Voodoolily
Portland, Oregon, USA

Asturian fabes, clams and parsley, framed by a mosaic
flange, are almost to pretty to put your fork into.

Fabes con Almejas
- Spanish Recipes
Barcelona, Spain

For sheer beauty and novelty, fresh green chickpeas
are the bean to beat.

Hara Channa Pulao
Priya - 365 Days of Pure Vegetarian
Sunnyvale, California, USA

Fennel's distinctive licorice flavor mellows and blends
into a buttery bean dish with touches of tangy vinegar.

Braised Fennel and White Beans
Mary - Shazam in the Kitchen
Ohio, USA

Red kidney beans glow in a simply spiced gravy of
jeera and garam masala.

Rajma Masala
Seema - My Randap
St. Louis, Missouri, USA

Call them "chowli" in the North or "karamani" in the
South, the black-eyed pea curries favor in
dishes of Indian distinction.

Black-Eyed Peas
Seema - My Randap
St. Louis, Missouri, USA

An all-vegetable version of a famous Spanish
rice dish
helps speed it to the table.

Vegetarian Paella
Dhiyva - DK's Culinary Bazaar
Sunnyvale, California, USA

Carotene and chickpeas pack a healthy punch in
goodies designed with the spice lover in mind.

Baked Chickpeas and Sweet Potato Patties
Nora - Life's Smörgåsbord
Sydney, Australia

How does my sister-in-law handle the hunger of
her strapping-strong husband and son after
her own long day of work? A hearty chili
fills the bill and the boys.

Two-Bean Chili
Delaware, USA


1 can cannellini beans (15 oz)
1 can red kidney beans (15 oz)
1 lb ground meat (any kind)
1 can crushed tomatoes (28 oz)
1 tbsp chili powder
1 tsp cumin
1 tsp cayenne
1 sprinkle of Mexican oregano
2 dashes Worcestershire sauce

Shredded cheddar cheese for topping


Preheat pan, then brown meat. Add spices, stir and cook 1 minute.
Add tomatoes and mix well. Cook for 30 minutes or longer. Adjust spices to taste.

Copyright 2008 Erika Hann

The Five C's - Chili, cumin, coriander, cinnamon and
cardamom provide the spice backbone of many
fine and fiery curry.

Easy Crafts - Simple Indian Food

Never let a lack of equipment hold you back.
A glowing tagine
wants for nothing when
stewed up in a Dutch oven.

Vegetable Tagine
Mike - Mike's Table

A trio of lentils fortify the spirit when teamed with
"spiced cabbage...roasted onion...
and apricot chutney."

Braised Mixed Lentils (No Photo)
Joanna - Joanna's Food
Henley-on-Thames, United Kingdom

Heartfelt kitchen rituals endure the test of time
and fondly recall the wise, wonderful lessons of the past.

Sprouted Green Gram
Nanditha - Satvika -Food for the Soul

Warm and sweet honey tones flavor a chevre-rich bed
fluffy polenta in a recipe written in haste.

Chickpeas, Tomatoes and Dried Apricots
Simona - Briciole
Northern California, USA

The all-American brown lentil fits right into the spicy
kitchen of a curious Indian cook.

Whole Brown Lentils
Hima - SnackORama
San Antonio, Texas, USA

"Lost energy" is restored with a fast and flavorful
burst of carbs and spices enjoyed in North Indian homes.

Rajma Chawal
Archana - Archana's Kitchen

Sprouted moth are the delicate beans of choice in
an elegantly simple biryani built for speed and taste.

Peshawari Biryani
Ashwini - Food for Thought

Ah! So that's how they're done! Armed with this
simple, wholesome recipe, you may
never want
to open another can of convenience again.

Refried Beans
Jerry - Cooking by the Seat of My Pants
Texas, USA

Double your bean power with a stylish Asian dish
heavy with plump mushrooms
and succulent shrimp.

Chinese Long Beans with Black Bean Garlic Sauce
Glamah16 - Coco Cooks
Chicago, Illinois, USA

While her mom enjoys the culinary spotlight, an equally skilled
cook prepares another regional
specialty a family can be proud of.

Punjabi Malai Daal
Namratha - Finger Licking Food
Atlanta, Georgia, USA

Olives, garlic and mustard throw their frisky flavors around
in a dish of lentils prepared with French flare.

A Keralan breakfast classic of lively spiced
is cooked with coconut and served
with an intriguing
side of steamed, molded rice.

Kadala Curry
Miri - Peppermill
Delhi, India

A generous cup of soy granules boosts the protein
power of a vegetarian white chili already rich
with a double dose of beans.

Vegetarian Soy Chili
Pallavi - All Things Yummy

As pretty as a picture, a fiesta of color
tempts the
taste buds with a platter of a pie.

Mexican Croustade
Johanna - Green Gourmet Giraffe
Melbourne, Australia

You'll need a map to track this trail of chili dishes,
where one great recipe leads to another.

Chili 1-2-3
KayKat - Cooking from A to Z
Seattle, Washington, USA

The investment of a blender makes short work for a
passionate dal lover's dosai-making maiden voyage.

Green Gram Dosai
Zlamushka - Zlamushka's Spicy Kitchen
Malmö-Skåne, Sweden

Green gram, green chili and green coriander ensure
that delicate dosa start green and stay green.

Sprouted Mung Dosa
Pooja - Creative Pooja
New York, USA

Beans and grains enjoy a second night on a dinner
plate with
the help of organic vegetables
grilled with care over an open flame.

Cous Cous and Garbanzos
Toni - Daily Bread Journal
San Diego, California, USA

Chickpeas by any other name taste as
nutty, spicy and delicious as their
Moroccan appetizer cousin.

Shaun - Winter Skies, Kitchen Aglow
Auckland, New Zealand

A Bollywood movie is the inspiration for an Australian duo's
own production of tangy lentils and besan-tossed leeks.

Khatti Mithi Masoor
Michael - Where's the Beef?
Melbourne, Australia

Pumpkin, sweet coconut and warm cumin
cuddle with creamy, soft whole moong dal
a meal made to comfort a harried homemaker.

Payar Mathan
Arundati - Escapades
Hyderabad, India

Hushed tones and gentle flavors make for a dish
as easy on the eyes as it's tender on the tongue.

Cannellini, Fennel and Green Olives
Susan - The Well-Seasoned Cook
New York, USA


A traditional lentil pudding celebrates a blogger's anniversary.
The protagonists of "The Golden Bowl"
never had it so good.

Parippa Pradhaman/Payasam
Shn - Mishmash!
Indiana, USA

Does a gluten-free diet deny you the pleasures of dark
and delicious baked goods?
An inventive winner
of a recipe says it just ain't so.

Gluten-Free Bean Brownies
Ricki - Diet, Dessert and Dogs
Ontario, Canada

A paste of black-eyed peas hits the bull's eye in sweet
pastry buns reflecting Guyana's rich culinary heritage.

Chinese Cakes
Cynthia - Tastes Like Home

Reminiscent of "marrons glacès," a novel
bean candy rewards a
cook's patience with
dense squares of healthy, sweet treats.

Bean Taffy
Manuela - Baking History
Massachusetts, USA


Let's raise a glass to all the grand recipes
that have made this event a resounding success!!
Thank you, everyone!!

Peanut Punch
Cynthia - Tastes Like Home