Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Friday, November 20, 2015

Cheesecake Crunch in a Jar with Seasonal Fruit using All Bran Cereal

I enjoy using cereal to make desserts. Recently, I followed the recipe for All Bran Cheesecake Crunch in a Jar with Seasonal Fruit by Calgary Chef Connie DeSousa. My family enjoyed this no bake whipped cheesecake that I made using Kellogg’s All-Bran

Sunday, November 15, 2015

Mini Raspberry Muffins with Nordica Smooth Cottage Cheese

I have never thought of cottage cheese as a usual choice for a sweet treat or a punch of protein until now - when I got a chance to try the Gay Lea Nordica Smooth Cottage Cheese. The two delicious flavours Vanilla Bean and Salted Caramel Nordica Smooth Cottage Cheese is perfect to enjoy as either snack or dessert. Each convenient snack cup contains 10 grams of protein and 110 calories. We love how smooth this Nordica Smooth Cottage Cheese is without the lumpy texture cottage cheese usually has.

Saturday, October 3, 2015

GoGo squeeZ Giveaway

Getting our children involved in what they eat is important in developing healthy eating habits. My children enjoy GoGo squeeZ as snack. We also enjoy collecting the helicap that is on the containers for crafts. These helicaps allow children to independently open and close the containers.

Thursday, June 18, 2015

Sponge Pineapple Upside Down Cake made in a Deep Cast Iron Pan

Have a blessed Ramadan everyone.

I love making my favourite, delicious pineapple upside down cake on this Deep Cast Iron Pan from Mr. Bar-B-Q. It has deep sides, which is useful for pan roasting, braising, grilled cheese, cobblers and much more. We can use it on grills, stovetops, and in ovens or take it for camping. I love that it is pre-seasoned and ready to use. The heat distributes evenly to the cooking surface. This pan has to be washed by hand without using harsh detergents and dried thoroughly right away to prevent rusting. We should apply a thin coat of oil before storing in a dry place.

Wednesday, June 3, 2015

Grilled Pineapple with Coconut Milk: Ricardo Cuisine

I browsed through the Ricardo Cuisine BBQ recipes and was immediately attracted to many of the dishes that were made using a BBQ and grill. I wanted to make a dessert on the barbecue, and chose to try the Grilled Pineapple with Coconut Milk recipe. It turned out fabulous and was enjoyed by everyone at home. Check the original recipe for variations. I look forward to make this delicious dessert often, as it can be made in less than 15 minutes from preparing to serving.

Sunday, April 5, 2015

Banana Milkshake with Vanilla Flavour

With the weather warming up, I am excited to make refreshing smoothies and flavouring them with delicious Nielsen-Massey Vanillas. I enjoy using the Tahitian Vanilla Beans in many of my desserts. I enjoy using the alcohol free Madagascar bourbon pure vanilla powder to my desserts and smoothies, it makes it special and flavourful. To make this banana milkshake, I used...

Friday, February 27, 2015

Chocolate Coconut Banana Cream Pie and Giveaway

March 2nd is national Banana Cream Pie Day and to celebrate this day Gay Lea has developed a new twist on an old classic using their new Coconut Whipped Cream. Bananas have been popular in North America since the late 1880. The first recipe for Banana Cream Pie appeared in 1901 out of Chicago, IL and published in the Women’s Exchange Cook Book. This recipe for Chocolate Coconut Banana Cream Pie from Gay Lea has flaked coconut in the base and a dollop of their deliciously creamy Coconut Whipped Cream to top off the pie!

Sunday, February 8, 2015

Apple Tart with Sweet Pie Dough

apple pie
This sweet pie dough and the adapted apple filling recipe is from the Pies sweet and savory DK book. The crust with the filling is delicious, we enjoyed this apple tart with ice cream.

For the Sweet Pie Dough
1 cup flour
5 tbsp chilled unsalted butter
Substitute 1 tbsp flour with 1 tbsp granulated sugar
1 lightly beaten egg yolk optional to make a richer dough
flour for dusting

Sunday, May 11, 2014

Buttermilk Pancakes with Canned California Peaches

Now that it is spring and the days are getting longer and warmer, Canadians are looking forward to trying new, lighter recipes and increasing their fruit intake once again. However, fresh fruit is hard to find at this time of the year. Luckily, canned California cling peaches are available year-round. They are also higher in antioxidants and Vitamin A and nearly four times higher in Vitamin C than fresh peaches.

Wednesday, April 16, 2014

North Indian Meal: Rice, Tandoori Chicken, Dal and Raita

I tried and enjoyed using four North Indian spices blends from Jaswant's Kitchen to prepare this meal. The blends are made with 100% natural ingredients. We can make delicious Indian meals without buying a variety of spices using the spice blends from Jaswant's Kitchen and following the recipes on their site. These blends make cooking Indian meals easy for those new to Indian cuisine. 

Monday, March 3, 2014

Celebrating Nutrition Month with Salad and Giveaway

March is Nutrition Month, which reminds us to refocus on our diet and make sure we are getting the nutrients our body needs. Canada’s Food Guide recommends that we eat 5 to 10 servings of fruits and vegetables each day. Since it is more costly to eat fresh fruits when it is out of season, and some fruits like peaches are hard to find in winter we can get the nutrients we need by having canned fruit like California peaches.

Friday, February 21, 2014

Celebrating National Canned Food Month with Peach Smoothie

Since it is the National Canned Food Month, I am celebrating it with Del Monte Canned Peaches by making a delicious smoothie. During the cold winter months, it is difficult to find fresh, economical fruit to include in our fruit and nutrient intake. Luckily, we can buy canned fresh fruits such as California peaches that have vitamins our body needs.

Monday, November 18, 2013

Celebrate Pineapples and Win 1 of 3 Del Monte's Prize Packs

There are so many fabulous things we can make with pineapples. My favourite way to enjoy pineapple is by making a sweet and spicy pineapple curry, or in a soft delicious pineapple upside down cake, or pineapple cheesecake, in our pizza or just enjoying it with a sprinkle of salt and chillie powder. Del Monte Fresh announces the launch of a consumer treasure hunt for its gold pineapple that could possibly make someone a pound of Gold happy.  Del Monte's pirate-themed sweepstakes called “Gold for Gold” encourages US and Canadian grocery shoppers to enjoy Del Monte Gold® Extra Sweet Pineapples, whole or fresh cut, for a chance to win real 24 carat gold. 

Sunday, November 17, 2013

Creamy Sweet Potato Dessert

sweet potato dessert
201 Gluten Free Recipes For Kids by Carrie S. Forbes gives ideas on how to make delicious meals without gluten ingredients. Many people are adopting to eat healthier by avoiding gluten. If you are new to a gluten-free lifestyle, then this book will provide lots of information as well as delicious recipes to get us started.

Monday, June 3, 2013

Ranchified Avocado Dip

I am excited to announce that I was selected, as one of Canada's top online influencers to participate in the Hidden Valley Ranch Ranchify Recipe Challenge. We usually like having the Original and Spicy Ranch dressing with our vegetables and salads. I was thinking how I could ranchify the Original Ranch Hidden Valley dressing in a different way by incorporating seasonal ingredients, and experimented it to make this delicious, flavourful dip that my family and I enjoyed. 
To make this dip, I used
1/2 ripe avocado
3 to 4 tbsp ranch dressing
1/4 tsp salt to taste
1/4 tsp pepper to taste
paprika and celery leaves to garnish

I pureed about 3-4 tbsp of ranch dressing with 1/2 ripe avocado, salt and pepper. I piped the dip mixture into individual plates and sprinkled paprika and garnished with celery leaves. This dip tastes fabulous with baked breaded fish, steamed vegetable and bread. 
I think it is easy to incorporate the Ranch dressing into our recipes because they are flavourful and don't have an overwhelming sharp taste. Anyone who likes Ranch dressings will definitely enjoy it with vegetables and fruits such as avocado, tomatoes and more.
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Tuesday, May 28, 2013

Apple Nut Mesquite Muffins

1/4 cup mesquite meal *
1/2 cup whole wheat flour
3/4 cup all purpose flour
2 tbsp baking powder
1/2 tsp salt
1 cup chopped apple
2 eggs
1/3 cup oil
1/2 cup yogurt (or milk)
1/3 cup agave nectar (or maple syrup)
1 tsp vanilla optional
1/2 cup chopped nuts (walnuts)

Combine the flours, baking powder, salt, and sieve it. Add the chopped apples and nuts to the flour mixture. 
Beat eggs, yogurt, vanilla if using, agave nectar and oil together. Then combine the liquid mixture with the flour mixture, until it is combined. 
Use a tbsp and fill the lined muffin tin with the mixture. Bake the muffins in a preheated 350F oven for 20 to 25 minutes until a skewer inserted in the center of the muffin comes out clean.

This recipe from here makes 12 muffins. *We can buy this mesquite flour from Kokoplell's kitchen online.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, November 25, 2012

Pineapple cheesecake

Crumb
1 tbsp butter
3/4 cup graham wafers crumbs

Prepare a 8" springform pan with nonstick cooking spray.
Combine the softened butter and crumbs, then press into the bottom of the pan and freeze until the filling is ready.

Filling
1/4 package light cream cheese softened
1 cup cottage cheese
1 1/2 cup sugar
1/4 cup cornstarch
4 egg whites
1 tsp vanilla
14 oz crushed pineapple can well drained
1 cup drained yogurt*

*Drain the yogurt overnight in the fridge by placing it in a sieve lined with a paper towel over a bowl.
Combine and beat the cream cheese and cottage cheese until it is smooth.  Then beat in the sugar and cornstarch.  Add the yogurt and then stir in the crushed drained pineapple.  
Pour the batter into the frozen crust.

Bake in a 325F preheated oven for about 75 minutes until the sides are nicely brown and it is puffy in the centre.  
Turn the heat off and leave the oven door open halfway to let the cheesecake cool for about 1 to 1 1/2 hours inside the oven.  Then chill the cake for at least 4 hours or overnight before serving.
This recipe is adapted from a magazine clipping, not sure about the name of the magazine.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Friday, November 2, 2012

Plum crumble cake

plum crumble cake
For the cake
2 cups flour
3/4 to 1 cup vanilla infused sugar *
2 eggs
1 tsp baking powder
3/4 cup butter
plums to cover the cake


*It depends on the sweetness of the plum, I used about 8 plums with pit removed and cut in half.

Melt the butter and cool.  Sift flour and baking powder together, then add the sugar and eggs.  Rub together using the fingers then add the melted butter and form a dough.  Cover the smooth dough with a plastic wrap and cool in the fridge for an hour.


For the crumble

3/4 cup flour
1/4 cup sugar
1/4 cup butter
1 1/2 tsp cinnamon ground
Combine everything by rubbing the ingredients between the fingers to get a coarse texture.


Prepare a 13"x9" glass baking pan with baking paper and press the chilled dough evenly.  Press the tops with the halved, pitted plums.  Cover the cake with the crumble.  Bake the cake at 350F for about 40 to 50 minutes.  When the cake is tested with a skewer and it comes out clean, remove from the oven, cool and then cut to serve.

plum crumble cake
This recipe is adapted from here.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, July 26, 2012

Mango ice cream


2 cups (3 large) ripe mangoes peeled and remove seed
3/4 cup sugar *
1 1/2 tbsp lemon juice
1 cup whipping cream
3/4 cup milk
2 to 3 tbsp cashew nuts chopped


* Increase the amount of sugar if the mangoes aren't very ripe.
Puree the mango with 1/4 cup sugar and lemon juice in a blender until it is smooth.  In a large bowl combine cream, milk and the remaining sugar and stir until the sugar dissolves.  Stir in the mango mixture without beating.
Chill the mixture for an hour or more and then pour into the ice cream machine.  Churn for about 25 to 30 minutes according to the manufacturer's instructions.  Towards the last 5 minutes add the chopped cashew nuts.  The ice cream can be served right away, it will be a little soft.  I served after freezing the mixture for about 3 hours.


This recipe is adapted from here.
If you don't have an ice cream machine... 
Then pour the mixture into a wide, airtight container and put in the fridge for about 1 hour.
Then place in the freezer for 1/2 hour.
Beat the mixture with an electric mixture until it is smooth.  
Put it back in the freezer for about 40 minutes until it is frozen.  
Then beat the mixture again with an electric mixture. 
Freeze again for another 40 minutes.   Then beat the mixture. 
Do this 3 times, the more you beat and do this process the ice cream will become soft. 


Please see the side panel of the site for lots of giveaways US and Canadian.  Also a reminder about the event Know your flours: Millet that I am guest hosting.  Thank you friends :)


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, July 22, 2012

Garlic beef with olives

1 1/2 tbsp olive oil
1 1/2 cups beef cut into 2" cubes
2 cups tomato chopped into cubes
1/2 tbsp cumin ground
1/2 tsp black pepper ground
1 cup pitted whole green olives from a container
10 to 15 cloves of garlic whole
3/4 tbsp lemon juice
1 tbsp parsley minced

Heat oil on medium heat and cook the beef for about 3 to 4 minutes until it is lightly browned.  Add tomato, cumin, pepper, olives and mix.  Then nestle the garlic cloves among the meat.  Cover tightly so the water will not escape while it is cooking.  Cook on low heat for about 45 minutes to 1 hour, depending on the meat.  Check in about 40 minutes into cooking to see if the meat is cooked.

There will be about 4 to 5 tbsp of liquid left.  Remove from heat and add the lemon juice and parsley.  Serve hot with crusty bread.

This recipe doesn't have any salt.  Recipe ingredients inspired and adapted from the book Cooking at the Kasbah.

Have a blessed Ramadan everyone.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First