Recently I cooked Indian food for the first time. I knew it would be the first of many dishes. What I didn’t know was how soon it would be before I made the next one. It was shortly after I made Moong Beans when an Indian cookbook arrived in the mail. How great! I looked through Easy Indian Cooking by Suneeta Vaswani and spotted the next recipe for me to try: Yellow Lentil Soup with Vegetables.

Why did I choose this soup? There were a couple of reasons. One is because at the same time I bought the green mung/moong beans I also got yellow lentils. The color was so nice and different than other ones I had seen before. They have been sitting in my pantry waiting to be cooked. The soup calls for yellow lentils and that made it a prime choice. The other reason is there was a recent drop in temperature. Waking up to a chilly morning put me in the mood for soup.

How is the soup? It is done in about an hour and a half and tastes as if it was simmered all day. The spices and flavors come together nicely. Turmeric, cumin, and a touch of cayenne give it a warmth I find in many Indian dishes. The vegetables give even more flavor and texture. The soup is not spicy unless you decide to increase the cayenne or add in peppers. Be sure to watch the pot when cooking the lentils at the beginning. They soak up the water and can easily stick to the bottom. Only cook them until they are done (mushy).

About the cookbook: It is the second edition with 30 new recipes not included in the 2004 edition. There are 8 additional photos also. The easy-to-prepare recipes are for beginners and experienced home cooks alike. The recipes are from both northern and southern India plus the author’s personal favorites. There is an introduction with common ingredients, spices and herbs, hints and tips, and basic techniques. There is a wide range of recipes from beverages, snacks, mains, sides, chutneys, desserts, and more.

Do I recommend this cookbook? Yes. It is a great resource for anyone wanting to tackle cooking Indian cuisine. The recipes are well laid out with detailed instructions. The photography is wonderful. Note there is not a photo for each recipe.

Are you ready to cook Indian food? It’s easy to get started with this cookbook. You can purchase it directly from Amazon by clicking on the photo (affiliate link):

Disclosures: I received a copy of the Easy Indian Cooking Second Edition cookbook at no charge from the publisher, Robert Rose Inc. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains affiliate links.

Birthday parties are so much fun. Surprise parties are even better. All the secret planning and preparation builds such excitement. The moment the guest of honor gets the big “SURPRISE!” it is worth it all. And guess what? It’s someone’s birthday and some bloggers got together to throw a virtual party. The guest of honor is Carla of Chocolate Moosey!

SURPRISE! Happy Birthday Carla!

We have lots of treats to share. I brought Cuban Sugar Cookies (Torticas de Moron) with a dulce de leche topping. As soon as our host Jen of Juanita’s Cocina invited me to the party I knew I had to make something caramel-y. Carla is the one who gave me great advice the first time I made caramel sauce. I had a big failure then and tweeted about it. Carla came to the rescue and replied with helpful tips and advice. The second batch was a major success and I have her to thank.

This time I wanted to try dulce de leche. It is a type of caramel. I was inspired by Carla’s Dulce De Leche Milkshake. In her post she wrote how you can make your own with sweetened condensed milk. I followed the link to the Bakers Royale guide and decided to try the cooking it on the stove method. I wanted it to be smooth for topping the cookies. I thought I had another big caramel fail going.

I cooked the sweetened condensed milk for six hours. The guide said four but what was coming out of the holes on the top of the can was not the right color. It was still as light as it started. At six hours I turned off the heat and set it aside. I tweeted about the fail and guess who responded? Yep, it was Carla once again.It was not a failure at all. When I opened the can and poured it into a dish, the bottom was the right color. I stirred it and put it in the fridge. A little while later it was the right thickness too. Success!

A little about the Cuban sugar cookies. They are called Torticas de Moron and I have wanted to make them for the longest time. The first time I had one was at this local Cuban restaurant about 15 or so years ago. I’ve seen them at Publix too. Those are a little thicker than my cookies. I wanted to be really authentic although it was difficult to narrow down which recipe was truly from the city of Moron where they originated. Several recipes called for shortening or lard. It is probably more the authentic way however I went with one using butter. The cookies have a touch of citrus from lime zest. They are rich, buttery, and similar to shortbread.

Carla is a talented and giving person. She is one of those kind people who will help you in any way she can. Her food photography tutorials have greatly helped to improve my photos. I am setting my white balance and using different backgrounds, setups, lighting, and much more because of her tips. She is also a great friend. She has wonderful recipes too. You have to check them out on her blog -> Chocolate Moosey

There are lots of tasty treats for this virtual party! Check out what everyone is bringing:

• Coconut Fudge Cream-Stuffed Chocolate Chip Cookie Bars at Juanita’s Cocina
• Chocolate Mousse Cake for Chocolate Moosey at Chocolate, Chocolate, and More
• Chocolate Moose Cookies | Happy Birthday Chocolate Moosey at Cravings of a Lunatic
• Individual Funfetti Cake at The Girl in the Little Red Kitchen
• Chocolate Moose Cupcakes at Daily Dish Recipes
• Torticas de Moron (Cuban Sugar Cookies) at Magnolia Days
• Cake Batter Funfetti Cookie Cups at The Messy Baker
• Happy Birthday Thumbprint Cookies at Family Foodie
• Lemon Poppyseed Layer Cake for a Chocolate Moosey Birthday at Gotta Get Baked
• Blackberry Cobbler at Jen’s Favorite Cookies

Happy Birthday Carla! My very best wishes to you today and in all the days to come. May your life be filled with success, love, health, and happiness!

Recipe adapted from one on the Cooking Channel website.

Mothers are special for many reasons. To celebrate the special women in our lives, the Sunday Supper bloggers are sharing recipes for moms. How great to showcase what we would make for, with, or in honor of our moms. I chose spaetzle (spätzle) which are German egg noodles because of a few reasons. One is because it is something my mom has made for years and it is a family favorite. Two is because my mom gave me a spaetzle press for Christmas and I wanted to use it. Third, and above all, was having my mom to teach me how to make it.

It is important to document family recipes. Cooking or baking with the one who makes it is the best thing to do. Trying to re-create a recipe after that person is gone can be quite difficult. There are little nuances and pieces of advice that get lost. Such as with this recipe. My mom gave it to me a long time ago. One of the instructions was “until the dough makes bubbles”. What it really should say is to stir it to incorporate air and give the appearance of bubbles. The dough does not bubble on its own. I would never have figured that out if she wasn’t there explaining it along the way.

My mom and dad would make spaetzle together. It was a team effort and I can see why. It would be difficult to press, cut, and stir all by yourself. It can be done however having one person press and the other person cut and stir is much easier. My dad is the one who thought of stirring in a little butter to the finished noodles to keep them from sticking together. The extra flavor it adds is nice too. It was a fun time cooking with my mom. Now I’m glad I know how to make the German egg noodles I have enjoyed all my life.

Have you made and documented a family recipe lately? I hope you will take the time to cook with a relative and write down all the details. Besides, it makes cooking even more fun. Pass those cherished recipes on and keep that history alive with future generations.

The Mother’s Day fun continues. The Sunday Supper bloggers have special posts to share. I can’t wait to read all the wonderful mom stories and recipes. Join me in taking a look at them:

Mother’s Day Brunch:

• Blueberry Coffee Cake from Peanut Butter and Peppers
• Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
• Crepes from Hezzi-D’s Books and Cooks 
• Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
• Lemon Glazed Raspberry Scones from Juanita’s Cocina
• Quiche Lorraine from Supper for a Steal
• Seafood Quiche from The Girl in the Little Red Kitchen
• Strawberry Rhubarb Compote from Noshing with the Nolands
• Sweet French Breakfast Crepes from Curious Cuisiniere
• Vidalia Onion Quiche from Comfy Cuisine

Mother’s Day Entrees:

• Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
• Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
• Lemon Risotto with Seared Scallops from Healthy. Delicious.
• Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
• Pork dumpling (Shumai) from The Urban Mrs.

Mother’s Day Sides:

• Spaetzle from Magnolia Days

Mother’s Day Desserts:

• Caramel Apple Cinnamon Rolls from Gotta Get Baked
• Chocolate Kahlua Cream Pie from Ruffles & Truffles 
• Espresso Brownies from What Smells So Good?
• Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
• Fresh Fig and Walnut Pie from Vintage Kitchen
• Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
• Lavender Shortbread Cookies from girlichef
• Lemon Meringue Pie from Pies and Plots
• Lemon Petit Fours from Home Cooking Memories
• Milky Way Brownies from That Skinny Chick Can Bake
• Mini Strawberry and Cheese Pies from Basic N Delicious
• Mom’s Apple Crisp from Cravings of a Lunatic
• Mom’s Texas Sheetcake from Daily Dish Recipes
• Raspberry and Hazlenut Friands from Happy Baking Days
• Semolina Balls (Suji Laddoo) from Soni’s Food
• Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Mother’s Day Beverages:

• Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Be inspired, empowered and grow your business to the next level at this year’s Food and Wine Conference in Orlando.

Details, oh details, how they can be so important. I’m one of those detail-oriented people. My memory is quite good and I keep lists and calendars to stay on track. Earlier this week I felt a bit ahead and thought how nice it was to have a little free time. I invited my mom to come over and cook with me. Right before she arrived I checked in with the Bundt-A-Month group and had this sudden realization: I baked the wrong cake. I mixed up May and June’s themes. I had to get another cake baked and quick.

Orange Blueberry Yogurt Bundt Cake is what I baked. I was surprised I had all the ingredients. I used frozen blueberries instead of fresh which I would have preferred. As it turns out, they were fine. I only wish I had more of them. They seem a bit sparse in my cake. I put the amount in the recipe of what I believe would be better. Use your best judgement when baking the cake.

The cake has a nice citrus and berry combination. I like the change of orange with blueberries instead of lemon. The zest is what really brings out the orange flavor. I used plain Greek yogurt however an orange flavored one is an option although not necessary. The yogurt makes it moist and gives it a special flavor or tang. Folding in stiffly beaten egg whites adds a lightness to what would be a heavy, dense cake without it.

When was the last time you mixed up details? Did you have a last minute revelation about it? I hope it will be a while before I do that again. At least it was all good in the end. Now I have another great cake to enjoy and share with family and friends. The bonus is I am way ahead for next month.

Recipe adapted from the 2004 Nordic Ware Bundt Cookbook. The book in not currently in print.

We have a berrilicious theme this month for #bundt-a-month. 15 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month:

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha at Baker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
• Lemon Berry Bundt by Holly at A Baker’s House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple

Here’s how you can be a part of Bundt-a-Month:

• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Blueberry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

It’s sandwich time! That statement is true at some point almost every day for me. I usually eat one for lunch. Sometimes I’ll make them for dinner. My usual one is ham, turkey, and cheese with a boatload of toppings. Every now and then I’ll make a turkey reuben when I have leftovers from roasting a turkey. When I want a special sandwich, one that stands out from the rest, I’ll make prosciutto and brie on baguette. Oh la la!! The ultimate one to go with wine.

Prosciutto and brie on baguette is a simple sandwich. I make it a bit more decadent by adding butter to it. I discovered that addition while on one on my trips to California wine country. This little cafe on the Sonoma square had it on the menu. As soon as I took a bite of that sandwich, I knew it was how I had to make mine from then on. It’s funny how it took a trip across the country to find another great use for butter. You know I like butter a whole lot.

How often do you eat sandwiches? Do you switch it up or have a usual? The good thing about them is how they are easily transportable. This sandwich is perfect for a picnic too. The weather is getting so nice. Now is the time to get out and enjoy the great outdoors. You might as well eat something tasty while you are at it.

Are you ready for some Mexican food and fun? Today is Cinco de Mayo and that means Sunday Supper has to celebrate it big! We are sharing recipes for today and any time you are craving the cuisine. I have to admit I had a difficult time deciding what to make. First I thought about these roll-ups I have made dozens of times. Then perhaps brisket tacos. One morning I woke up suddenly around 4am and remembered Elote (Mexican Grilled Corn). That was it! Decision made and I went back to sleep.

The first time I had Elote was on a trip to New York. I went there with a group of friends to celebrate someone’s 50th birthday. We went to Cariño restaurant in Brooklyn, to visit one of my friend Terry‘s family members. The meal was one of the best I’ve ever had. Every bit of it was memorable and I wish they had a location in Atlanta. One day I hope to get back to New York so I can enjoy their incredible food again.

I researched recipes on the internet. There were several versions and I took notes and got inspiration from all of them. I came up with a recipe with a little from this and a little from that. Then I was concerned I would not make something authentic. As luck would have it, my roof was replaced this week. The roofing crew was a team of Hispanic workers. I made the corn, photographed it, and took it out to them on their lunch break. The moment I set the tray down, one said “Elote!” with a big smile on his face. The rest came over and got an ear of corn. I walked away, turned around, and they all gave me a thumbs up and said “Delicioso!”. That’s all I needed to hear.

Are you ready for more Cinco de Mayo recipes? Take a look at what my fellow Sunday Supper bloggers are sharing for today’s event:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

What great food! It’s a big virtual fiesta! My to-cook list keeps growing and growing. How about you?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Be inspired, empowered and grow your business to the next level at this year’s Food and Wine Conference in Orlando.

I’m a sucker for pretty pasta. I get excited when I see packages of pasta with different shapes and colors. It gets thrown in my shopping cart faster than most anything else. It isn’t like I go out and hunt for it. I run across it when I’m out shopping. I was in a HomeGoods recently and spotted this flower shaped colored pasta. At least it looks flower shaped to me. I immediately thought it was a perfect shape for a spring dish. But what to make? Then I had this idea for pasta with lemon butter garlic sauce.

I run across lots of recipes on the internet. I don’t subscribe to a lot of food magazines. Occasionally I’ll pick up one in the store or someone will give me one. It was in one of those magazines I remembered seeing a pasta with garlic sauce recipe. I should have saved it. In one of my “cleaning before company comes over” moments, I trashed a pile of magazines I had sitting on the counter. Perhaps some of you can relate. The house never is cleaner than when entertaining family and friends. Drop by unannounced and you will find those piles of clutter hanging out in different spots. *Ahem*

Pasta with lemon butter sauce is meatless. I wanted to keep it light and fresh. Well, light as could be because it does have butter. You could go with all olive oil if you want. Although buttered noodles do have a special place in my food loving soul. I used arugula for this pasta for a change instead of spinach. I added pine nuts for a little crunch and because I think they go so well with lemon. Shaved parmesan tops it off. Use parmigiano-reggiano if you have it.

What pasta shape is your favorite? Does colored pasta strike your fancy? I’m glad it isn’t all the same. The shapes and colors make it fun and interesting too. Who knows what I’ll find next time I’m out and about. Stay tuned…

Waffles make weekend mornings special. It was one of my favorite breakfasts when I was a kid (and still is today). My parents would make waffles occasionally on Sunday morning. My mom would mix the batter and my dad did the cooking. I remember that old waffle iron like it was yesterday. Dad would have it in the middle of the table. He would pour in the batter and we would watch it bake as we got the butter and syrup ready. Those hot off the iron waffles were a sheer delight. I thought of all those wonderful mornings when I was making buttermilk sourdough waffles.

My recipe is different from the one my my parents used. One day I will post their recipe. I don’t think it calls for buttermilk and I know it is not sourdough. We didn’t have a starter in the fridge back then. I do now. I’ve had a starter going for many years, I think it’s seven years old at this point. I named it “Bubbles”. I haven’t made bread with it in a while so I thought it was time. The good thing about this recipe is you use cold, unfed starter. I could put to use what I normally discard.

Buttermilk and sourdough sure do make tasty waffles. Separately they are wonderful. Together they have a flavor combo that is out of this world. The sourdough flavor will vary by region though. It would not taste the same in San Francisco as it does here in Atlanta. I could order some starter from out west but after a while the local yeast would take over. I figure I’ll keep it local anyway. Good old Georgia natural wild yeast.

I made the waffles to celebrate a milestone. Which milestone? It’s the one year anniversary of the TwelveLoaves challenge. My how time flies! I joined in the fun last year with my Rosemary Focaccia. It started as “Breaking Bread Society” and evolved to “Twelve Loaves”.  I’ve had a great time participating this past year and look forward to more fun to come.

May Twelve Loaves is an open theme. This month the Twelve Loaves challenge is to bake any bread – yeast or quick. Take a look at what the bakers have to share:

• Apple Kuchen by Liz at That Skinny Chick Can Bake
• Basic Focaccia by Holly at A Baker’s House
• Buttermilk Sourdough Waffles by Renee at Magnolia Days
• Cinnamon Crescent Rolls by Krista at A Handful of Everything
• Cinnamon Rolls by Dionne at Try Anything Once Culinary
• Cinnamon Sugar Challah by Paula at Vintage Kitchen
• Olive Bread by Rossella at Ma che ti sei mangiato
• Mexican Hot Chocolate Bread by Lora at Cake Duchess
• San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
• Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry

#TwelveLoaves May: Open. Bake a bread, yeast or quick bread, loaf or individual. May is all about celebrating bread and the one year anniversary of #TwelveLoaves. Do you have a favorite bread? We would love to see it. Let’s get baking!

Want to join the #TwelveLoaves group? It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May, 2013, and posted on your blog by May 31, 2013.

Happy Baking!

Recipe adapted from one on the King Arthur Flour website.

I finally cooked Indian food! I’m so excited about my new cooking adventure. It’s been on my to-do list for a while. Although it hasn’t been a long while. Indian cuisine is something I discovered in very recent years. I find Indian food to be full of flavor whether it is spicy or not. I feel like it warms the soul.

I enjoyed Indian Moong Beans from the first bite. This restaurant by me has them almost daily as a side. They serve cafeteria style and have different selections throughout the week. I’ve been there numerous times for lunch and have discussed food and Indian cuisine with them often. They know I have a food blog so I asked them if they had a recipe to share. Sure enough, they did.

The recipe had to be adjusted. It was to make a large restaurant-size batch. The measurements were like “1 strainer full of chopped onions”. There wasn’t any instructions other than to soak and boil the beans. I used green moong beans (also called mung beans) and hoped it was the right one because there are several types. The result is a bit different than how it is in the restaurant. The good news is I’m thrilled with how it tastes. I ate it for lunch for three days straight. The beans are spicy and a flavor fest with warm spices and a bit of heat from the jalapeno.

I’m not the only one who had a new cooking adventure. The Sunday Supper bloggers were challenged by Connie of The Foodie Army Wife to get in the kitchen and try something new. Whether it is a different cuisine, a technique, or whatever. We had the best time and are excited to share our adventures:

New Expeditions (Sides, Starters & Staples)

• Homemade Corn Tortillas from Pescetarian Journal
• Easy Oven Polenta from Shockingly Delicious
• Homemade Spiced Flour Tortillas from Chocolate Moosey
• Naan from Hezzi-D’s Books and Cooks
• Homemade Tofu from Kimchi MOM
• Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
• Indian Moong Beans from Magnolia Days
• Baked Lemon Coconut Risotto from Soni’s Food
• Homemade Peanut Butter from Home Cooking Memories
• Homemade Ricotta Cheese from Webicurean
• Portuguese Chorizo Bread from Family Foodie
• Grilled Asian Snap Peas and Peppers from NeighborFood

Grand Quests (Main Dishes)

• Traditional Pork Tamales from Gourmet Drizzles
• Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
• Rice Burger from The Urban Mrs.
• Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
• Miso-Glazed Salmon from The Foodie Patootie
• Penne with Mustard and Chives from My Other City By The Bay
• Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
• Spanish Baked Scallops from Momma’s Meals
• Black Beans and Cheese Empanadas from Basic N Delicious
• Pork Dim Sum from Small Wallet, Big Appetite
• Venison Steak Gyros from Curious Cuisiniere
• Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
• Vegetarian Hortobagyi Pancakes from Happy Baking Days
• Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

• Vegan Chocolate Mousse from The Not So Cheesy Kitchen
• Zebra Cake from That Skinny Chick Can Bake
• Multilayer Bars from What Smells So Good?
• Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
• Homemade Vanilla Marshmallows from Vintage Kitchen
• Strawberry Raspberry Fruit Leather from Juanita’s Cocina
• Making Macarons – FAIL! from girlichef
• Macaroons from Noshing With The Nolands
• Fresh Strawberry Frozen Yogurt from The Messy Baker
• Bircher Muesli from Peanut Butter and Peppers
• Hello Kitty Rice Krispies from The Ninja Baker
• Homemade Cinnamon Rolls from In The Kitchen With KP
• Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
• Ombre Mini Cakes from Daily Dish Recipes
• Chocolate Dipped Madeleines from Big Bear’s Wife

If we can do this, you can too! What has been on your cooking to-do list? I’ve got Indian Moong Beans checked off my list. Now I can say I’ve done it along with pork dumplings and spanakopita. It’s time to take a chance and go for an adventure in the kitchen.

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Recipe adapted from one given to me by the Spice Box Express restaurant.

Cinco de Mayo will be here soon. It’s a fun celebration and the best part is the food and beverages. Mexican cuisine is so popular. I have it in my dinner rotation often (usually burritos, nachos, or tacos). There are more Mexican restaurants near my home than any other ethnic cuisine. There was one that had this amazing shrimp and avocado ceviche. Sadly that restaurant closed. I’ve missed the ceviche very much and finally decided to make it.

Ceviche is basically seafood marinated in citrus juices. Lime juice is the the most commonly used. You can also use lemon and grapefruit. Some information I ran across on ceviche noted the seafood is not technically cooked by the juice. The protein structure is changed in the marinating process and that is why it looks cooked. It’s why most shrimp ceviche recipes call for cooking the shrimp briefly before marinating for food safety purposes. I’m not a food scientist so I cannot verify. I only wanted to be safe so I went with a cooking then marinating method.

How does the shrimp and avocado ceviche taste? Totally hands down exactly what I wanted. I would say it is better than the one I had in the restaurant. The combination of shrimp, citrus juices, avocado, onions, peppers, tomatoes, and cilantro is a fresh burst from the first bite to the last. It is light, refreshing, and can be an appetizer or a main course. Substitute parsley if you are not a cilantro fan. Some folks think cilantro tastes like soap. Not me, I love the fresh herb.

Are you ready to celebrate Cinco de Mayo? I am and I’m celebrating it with some very talented and wonderful food bloggers. We are throwing another Holiday Food Party and our host is Jen of Jen’s Favorite Cookies. There are 15 recipes and it is quite a Mexican fiesta:

1. Alfajores from Roxana’s Home Baking
2. Spicy Fish Tacos with Avocado Yogurt Sauce from Crumb Blog
3. Classic Flan from That Skinny Chick Can Bake
4. Dulce de Leche Milkshake with Coconut Milk Whipped Cream from Chocolate Moosey
5. Lime Margarita Bars from Girl in the Little Red Kitchen
6. Shrimp and Avocado Ceviche from Magnolia Days
7. Tropical Fiesta Cocktail from Hungry Couple NYC
8. Paletas – Mexican Popsicles from Pineapple and Coconut
9. Bizcochitos Cookies from Jen’s Favorite Cookies
10. Mexican Hot Chocolate Cupcakes from Gotta Get Baked
11. Vegan Taco Salad from What Smells So Good?
12. Gluten-Free Tres Leches Cake from Kelly Bakes
13. Spicy Queso Blanco from The Messy Baker
14. Gorditas with Picadillo from Juanita’s Cocina
15. Strawberry Margarita Slurpee from Chocolate Chocolate and More

What a fabulous spread! I’m know I will enjoy these recipes even well past Cinco de Mayo. Any night can be a Mexican night. I need a change up from my usual too. How about you?

Recipe adapted from one on the Simply Recipes website.