Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts

Monday, May 14, 2012

Rubbermaid LunchBlox giveaway

Many people take food to work and school everyday because it is healthier, cheaper and convenient.  Having a container that will accommodate a variety of food makes the job of packing lunch fun and easy. This Rubbermaid LunchBlox is an environmentally friendly option that saves us money and hassle of finding small containers.
There are 2 varieties of LunchBlox kits for sandwich and salad. The boxes and the Blue Ice packs are BPA free.  The containers can be put in the microwave, dishwasher and freezer.  The LunchBlox collection keeps the lunch organized in any type of lunch bag without a hassle as it optimizes space.  The containers carry enough food that is perfectly proportioned for a healthy meal for one person.

The LunchBlox containers have a specially designed Blue Ice pack that fits with the containers to keep the lunch chilled while we are on the go.  The containers keep the food fresh without wilting or spoiling. 
The ease of transporting the containers allows us to take a variety of healthy meals for lunch everyday.
For example in this sandwich kit there is a sandwich container, side container, 2 snack container and a medium Blue Ice pack.
In the salad kit there is a salad base with lid, 1 salad topping tray, 1 dressing container and a Blue Ice pack.

The cost of these Rubbermaid LunchBlox is about $10 to $13.  It is available at Walmart, Loblaws, Home Hardware, London drugs, Co-op and TruServ.  They also have open stock assortments that range from $3 to $8.

This Rubbermaid LunchBlox is a solution for many of us as studies show 83% of people working outside the home take food to work and eat in their office or cubicle.  
44% of people find it hard to fit food storage containers into their lunch box and bag.
Sandwich kit

Giveaway:
If you would like to win 4 kits (2 sandwich kits and 2 salad kits) leave a comment on this post.  The giveaway is open to people in Canada so please say if you are in Canada on the comment to enter the giveaway.  
The giveaway ends on May 20th.  
Please follow my twitter and Facebook so you would know when the winner is announced.  
Update: The winner is prairiesummers

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

Tuesday, April 3, 2012

Spaghetti and meatballs



for the meatballs
1 1/2 cup minced meat
1/2 tsp turmeric
1/2 tsp chillie powder
1/4 tsp coriander powder optional
1/2 tsp salt
1 cup parsley chopped
2 tbsp onion chopped
1 tsp garlic chopped
1/2 tsp ginger grated
1 slice bread soaked in 1 to 2 tbsp water


Mix all the ingredients together and put in a food processor and mince it. Make small balls and bake for 1/2 hour at 350F in a lightly greased baking sheet lined with wax paper or on the TFX baking sheet.


for the sauce
1 1/2 cups water
4 to 5 tbsp tomato paste
1/4 cup tomato chopped
3 tbsp onion chopped
1 green chillie
1 tbsp garlic chopped
1/2 tsp ginger chopped
1 tbsp italian seasoning
1/2 tsp salt
1/4 tsp pepper ground

To make the sauce, heat oil sauté the onions. Then sauté the garlic, ginger, chillie and then add the tomato. Add tomato paste mixed with water and let it simmer for about 15 minutes. Add the baked meatballs and cook for about 20 minutes covered with a lid in low heat.

Toss the meatball and sauce with the cooked spaghetti and serve hot.

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

Friday, March 16, 2012

Pan fried fish curry



1 steak of king fish
3/4 tsp chillie powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp fenugreek seeds
1/2 tsp salt
1/2 tbsp tamarind pulped in 1/4 cup water
2 tbsp oil
2 tbsp onion
2 tbsp tomatoes
1 green chillie chopped
1 tsp garlic
1/2 tsp ginger grated
1 tsp curry leaves
1 tbsp coriander leaves to garnish

Marinate the fish with the spices and tamarind for about 1/2 hour.
Heat the oil, fry the fish and turn carefully to fry the other side. Add onions, tomato, curry leaves, ginger, garlic and the remaining marinate.
Cook the fish covered in low medium heat until it is fully cooked, turn it once in between without breaking the fish.
Serve it as a side with rice or bread.




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

Tuesday, February 21, 2012

Tender green Jackfruit curry

1 tin tender green jackfruit
2 tbsp onion
1 tsp garlic
1 tbsp curry leaves
1 green chillie
2 to 3 tbsp tomato
3/4 tsp chillie powder
1/2 tsp garam masala
1/4 tsp turmeric
1/2 tsp salt
2 gambooge or goraka *
1/4 cup water
1 tbsp coconut milk powder mixed with 1/4 cup water

Heat oil sauté onion, garlic, green chillie and curry leaves. Add the tomatoes, spices and jackfruit. Mix everything with water and cook covered in low medium heat till the jackfruit is cooked and has absorbed flavour.

Add the coconut milk powder mixed with 1/4 cup water and cook till it thick.
Serve as a side dish.

*Also known as kudampuli, malabar tamarind, gambooge, brindleberry, bilatti amli

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

Tuesday, January 31, 2012

Fillet fish sticks from Life Choices


Life choices a Canadian company, that sells delicious frozen food that are organic and easy to buy for a quick meal, especially on busy days.

We enjoyed the whole fillet fish sticks. It is made with wild caught Alaskan white pollock that are from certified sustainable fisheries. There are no trans fats, additives or preservatives. The fish is coated with multigrain made out of flax, wheat, rye, barley, yellow corn, millet, soy and oats.


This healthy fish sticks have Omega 3, fibre and iron. Each of us had a good portion has the packet had 10 pieces, 600g. The fish is baked from frozen, at 400F for 20 minutes in an ungreased baking sheet (I used the TFX sheets :). The fish tasted fabulous, and had lots of flavour.

I found it available in the organic section of the Real Canadian superstore, here is a list of other places it is sold. Hope you get a chance to give their delicious products a try.


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

Sunday, November 20, 2011

Apricot chutney



1 cup dried apricot chopped
2 tbsp ghee
1/2 tsp fennel seeds crushed
1/2 tsp cumin seeds crushed
1/2 to 1 tsp chopped green chillie
1 tsp ginger grated
3 1/2 tbsp or more sugar to taste
1 tbsp vinegar
1/2 tsp green cardamom seeds ground

Soak the chopped apricots in hot water for 1 hour and leave it aside. Reserve the water to cook with.
Heat the ghee, add the crushed fennel and cumin seeds. When it crackle add the green chillie and ginger. Sauté the apricots for 2 minutes, then pour the reserved water enough to cover the apricots. When it comes to a boil reduce the heat to low and simmer for 5 minutes until the apricots are mushy and water evaporates.
Add the sugar, vinegar and cardamom. Remove from heat and let it cool before putting it in a jar or serving.

Updated Serve chutney with rice, bread and flat breads as a side.

Recipe adapted from the book Rasoi: New Indian Kitchen by Vineet Bhatia.

This goes to EP series herbs and spices cilantro and cumin.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, October 5, 2011

Chicken and red split lentil stew



1 cup mysoor dal or red lentils
1/4 cup onions chopped
1 green chillie sliced
2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp ginger grated
2 cups water add 1/2 cup more if needed
1 cup chicken pieces without bones
1/2 tsp chillie powder
2 tsp salt

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger grated
2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp garam masala
3 tbsp coriander leaves optional

In a big pan mix washed lentils, onion, green chillie, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft.
Add chicken pieces, chillie powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.
Add coriander leaves and mix before serving it hot with rice, flat bread or bread.


All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, August 8, 2011

Spiced soup rasam


1 to 2 tbsp oil
1/4 tsp mustard seeds optional
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1/4 tsp peppercorn or more to taste
1/4 tsp asafoetida
1 to 2 dried red chillie
1/4 tsp turmeric
1 tbsp curry leaves
1/4 cup onion
2 tbsp garlic or to taste
1 tsp ginger grated
1/4 cup tomato
1 tbsp tamarind
3 to 4 cups water
1/2 tsp salt to taste
2 tbsp coriander leaves chopped

With a mortar and pestle crush the coriander seeds, cumin seeds and peppercorns and leave aside. Pulp the tamarind using some water and leave aside.

Heat oil if using mustard seeds add and then add the crushed seeds, asafoetida, dried red chillie broken into two, turmeric, curry leaves, onion, garlic, ginger then tomatoes with the salt. Saute a little then add tamarind and water. Let it boil and simmer in medium high heat for about 10 minutes till the water is reduced a little and soup water is flavoured and the ingredients are soft. Add the coriander leaves in the end and serve hot. It can be strained and served if you prefer a clear soup and not to have the whole spice seeds while drinking.

Can drink this on its own or with rice, usually rasam is served as a starter when serving rice and curries.
For a variation add 2 tbsp of cooked dal I use mysoor dal cooked till it is soft with water, turmeric and salt and add it to the rasam this gives a creamy texture.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, July 6, 2011

Savoury pancakes and giveaway winner



1/4 cup cavena or other *
1/4 cup rice any type
1/4 cup urud dal split black gram
1/4 tsp fenugreek seeds

tempering
1 to 2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds coarsely ground
1/4 tsp fennel seeds coarsely ground
1 to 2 green chillies chopped to taste
2 to 3 tbsp onion chopped
1/2 tsp ginger grated
1 tsp salt
water to soak and to make the batter

Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.


Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.


Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake.
As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes.
These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

Stay tuned for more giveaways and events by following on google friend connect.
Review and giveaway coming soon Joy Bauer's books.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First