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Berry Muffins

We can use any of the Dorset cereals mueslis for this Berry Muffins recipe that I adapted from the Hellmann's website. We are very impressed how tasty the muffins turned out.

1 1/2 cups flour

3/4 cup Dorset cereals

3/4 cup brown sugar or coconut sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon optional

1 cup fresh or frozen mixed berries**

1 cup milk

1/2 cup Hellmann's® mayonnaise dressing

1 egg

*I used frozen mixed berries

In a large bowl combine flour, Dorset cereals, sugar, baking powder, salt and cinnamon. Stir in berries.

In another bowl beat together milk, Hellmann's® mayonnaise dressing and egg. Add liquid ingredients to dry ingredients and stir until combined.

Spoon mixture into 12 paper lined or greased muffin cups. Bake in 375F preheated oven for 20 minutes or until muffin top springs back when lightly touched and toothpick inserted in the center comes out clean.

Hellmann's mayonnaise founded on the principle of real, simple ingredients such as egg, oil and vinegar is celebrating their 100th anniversary. More than 80% of the ingredients in Hellmannʼs are sourced from within Canada and the brand is committed to using 100% Canadian Free Run Eggs in all their products by 2020. Everyone in our home enjoys mayonnaise, but we didn't know about the nutritional benefits associated with it. Mayonnaise is a wonderful substitute for traditional cooking oils since it locks in flavour and moisture, giving added benefit of omega-3 and a polyunsaturated fat.

Good fats like omega-3 fats help our bodies to absorb vitamins such as vitamin A, D, E and K. Vegetable omega-3 fats are an essential part of a healthy balanced diet because our bodies do not produce them. We can get omega-3 fats through foods like canola and flaxseed oil, walnuts, or mayonnaise.
Nutrition guidelines suggest that we should choose more mono and polyunsaturated fats, like those found in vegetable oils, soft, non-hydrogenated margarine and mayonnaise, instead of saturated fats found in butter and cream. Trans fat, found in hydrogenated oils and shortening should be avoided as much as possible.
Canadaʼs Food Guide recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day. This includes oil used for cooking, salad dressings, margarine and mayonnaise.

I used the delicious Dorset Cereals in these muffins that gave it a fabulous taste and texture. The mueslis mixture recipes are made with a blend of oats, flakes, fruit, nuts and seeds. Their muesli and honey granola are not only delicious to eat for breakfast with yogurt, but also to include in all types of desserts.

The different blends of Dorset cereals have unique combinations of nuts, fruits and grain to suit everyone's preference.

simply delicious muesli (raisins, sultanas, sunflower seeds, dates, brazil nuts, roasted hazelnuts, multi-grain flakes)
simply nutty muesli (multi-grain flakes, almonds, dates, brazil nuts, sunflower seeds)
fruit, nuts & seeds muesli (raisins, flame raisins, dates, sultanas, banana, pumpkin, sunflower seeds, flaked almonds, whole hazelnuts, multi grain flakes)
super high fibre muesli (toasted cereals, raisins, flame raisins, dates, sunflower seeds, toasted coconut, chopped roasted hazelnuts)
really nutty muesli (cashews, brazils, hazelnuts, almonds, sultanas, dates, flame raisins, multi-grain flakes)
super cranberry, cherry & almond muesli (cranberries, cherries, almonds, raisins, sultanas, sunflower seeds, flame raisins, toasted cereals)
honey granola (oats, sunflower seeds, flaked almonds, rye flakes, pecans, pumpkin seeds baked in honey with a hint of vanilla extract* alcohol based)

Their mueslis do not have added preservatives or sugar. It is high in fibre and has whole grains. Dorset Cereals can be bought in many countries.

Corn Soup

Have a blessed Ramadan everyone :)

This chicken corn soup would be wonderful to serve when we are breaking fast.

1 1/2 cups chicken without bones

3 to 4 cups water

1/2 tsp chilie powder

1/4 tsp turmeric

1/4 tsp cumin ground

1/2 tsp salt

1 tbsp oil

1/2 cup white part of leeks or onions

1/2 cup celery chopped

1 can cream style corn

1/2 cup carrots

pepper to taste

Boil the chicken with the water, chilie powder, salt, turmeric, cumin and leave it aside.

Heat oil and saute the onions or the white part of leeks and celery . Then add the boiled chicken with the water and corn and let it cook until all the flavours blend. Add the carrots towards the end and simmer the soup till the carrots are cooked to taste. Adjust salt and pepper to taste and serve hot.

I served this flavourful filling soup in this oval casserole dish that can be bought online from Trudeau. I like that the dish comes with a lid. I like the strong, but lightweight feel of this casserole dish that can hold up to 3.1QT of content. This dish can be placed in the oven, freezer and be washed by hand or dishwasher.

Sticky toffee Pudding

the cake

9 tbsp unsalted butter at room temperature

1 cup pitted dates

2 tsp baking soda

1 cup water

2 cups flour

1 cup brown sugar

1 tsp salt

3 eggs

In a pan simmer the dates with the baking soda and water for 5 minutes until it is soft. Puree with the cooking liquid in a blender.
In a bowl add the butter, sugar, salt, eggs and sifted flour. Using a mixer, blend everything until it is combined. Mix the date puree into the mixture.

Prepare the 9 x 13 baking dish with butter, then add a few of the simmered dates coarsely chopped and pour the mixture. Bake in a 375F preheated oven for 35 to 40 minutes until the cake is firm to the touch. Turn out onto a plate and drizzle with toffee sauce before serving.

toffee sauce

3/4 cup brown sugar

5 tbsp unsalted butter cubed

2/3 cup heavy cream

pinch of salt

Prepare the sauce while the cake is baking. Melt the sugar, butter and cream together in a pan until it is smooth and combined. Stir in the salt and allow to boil for a few minutes. Serve the warm pudding with the hot toffee sauce.

The pudding and sauce can be made up to 2 days ahead and reheated before serving. We can also make in 8 individual 7 oz ramekins and bake for about 20 to 25 minutes.
This sticky toffee pudding is adapted from the DK baking book.

Goan Red Snapper Fish Curry

I chose to make this Goan fish curry recipe from the Seafood book, using the red snapper as the book suggests. I knew the ingredients in the recipe would give a flavour that we enjoy because it is similar to my king fish curry. I adjusted the recipe to make half the amount.

500g 1 full red snapper cut into pieces
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 to 6 dried red chillies to taste
2 garlic cloves chopped
1/2 tbsp grated fresh ginger
1/4 tsp turmeric
1/2 tsp salt
7 oz coconut milk to taste
1 tbsp oil
1 onion thinly sliced
1 tomato chopped
1 green chille
1 tbsp tamarind pulp
1/2 cup water
handful of cilantro

Put the tamarind pulp in about 1/2 cup water and discard the tamarind.

Dry roast the coriander seeds, cumin seeds in a saucepan, stir over medium heat until they begin to pop. Remove and cool then put the seeds, dried chillies, garlic, ginger, turmeric, and salt into a food processor. Process until it is finely chopped then add 2 to 3 tbsp of coconut milk and pulse to blend.
Heat the oil and sauté the onion and cook over low heat. Then add the tomatoes, green chilles and spice paste and cook over medium heat for 2 to 3 until aromatic. Add the coconut milk then bring to a boil and simmer for about 5 minutes. Add the tamarind water then place the snapper into the sauce. Cook the fish for a few minutes until the fish is cooked.

Garnish with cilantro and serve with rice.

This beautifully illustrated Seafood cookbook shows us how to prepare different types of seafood with over 300 wonderful recipes inspired by different cuisines. The book explains about different types of fish.

Red Snapper or Pargo

The launch of avocado and spinach toppings in Subway sandwiches and salads

Subway restaurants are the world's largest submarine sandwich franchise, with more than 39,000 locations in over 100 countries. Subway Canada introduces seasonal ingredients, avocado and spinach to their line up of sandwich and salad topping for a limited time in over 3000 Subway locations in Canada.
I was able to attend a Subway Canada location to taste the healthy, delicious addition of avocado and spinach in my favourite Subway tuna sandwich. At the event, I was able to become a sandwich artist and make my own sandwich :)

I like having fresh, healthy options, as meal times become more exciting and satisfying. Subway has added spinach to their regular topping and avocado is available for an additional charge at participating locations.

Many of us know the nutritional benefits of avocado and spinach. Here is a little reminder, so we can include these seasonal ingredients more in our diet.

Avocado has soluble fibre that aids in digestion, the monounsaturated fat that raises good HDL-cholesterol and lowers harmful triglycerides, and reduces the risk of heart disease. The Lutein found in avocado helps with eye health. Avocado also has magnesium, potassium, B vitamins and folic acids. Spinach is low in calories and high in magnesium, folate, iron, protein, and omega-3 fatty acids.

Don't forget to add avocado and spinach to your favourite Subway sandwich next time you go to one of the participating locations, as it is seasonal and only available for a limited time.

Classic Ebelskiver

Ebelskiver, pronounced "able-skeever" are famously known as traditional Danish pancakes that are simple to make with pantry staples. However, ebelskiver history extends beyond Denmark.

In Japan the pan is called takoyaki pan, which is used to make the popular savoury puffed pancake balls with pieces of octopus or tako stuffed in the center.
In China lightly sweet gai dan jai or Hong Kong egg cakes are made.
In Thailand they call the pan Kanom Krok.
In India the pan is called Paniyaram Pan.

Ebelskivers are appealing because of its ideal shape and size, which can be served for any occasion. The 150 Best Ebelskiver recipes by Camilla V. Saulsbury introduce us to simple and sophisticated ebelskiver recipes. The author explains about the equipment, how it is made, the pantry essential tips and more. The recipes in the book are divided into lightly sweet puffs that would be perfect to serve as breakfast and brunch, sweet treats and savouries. There is a whole section dedicated to puffs from different countries in Asia, Europe and Africa.

I found the pictures that explain how to make the basics useful. To make quick ebelskivers, the book suggests that we use the pancake mix from a box that needs us to add eggs and milk.

This Classic Buttermilk Ebelskiver recipe is adapted from the book.

1 1/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp vanilla flavoured sugar

2 eggs separate the egg whites into a clean bowl

1 cup buttermilk

oil to grease the pan

jam or chocolate chip optional

icing sugar optional

Whisk the dry ingredients and wet ingredients without over stirring.

Beat the egg whites in another bowl until it forms stiff peaks and then fold into the mixture without mixing it too much.

Heat the pan over medium heat. Oil the pan with a little bit of neutral oil such as vegetable oil.

Put 1 tbsp batter then put 2 chocolate chips or 1/4 tsp jam quickly inside the batter before it sets. Cook for 2 to 4 minutes before turning and cooking the other side for another 2 to 3 minute.

It is optional to sprinkle icing sugar over the cooked ebelskivers. Serve warm.

Tips:

Use a neutral oil to grease the pan instead of butter, as butter might burn quickly.

Over stirring the batter creates gluten, which will make the ebelskivers tough and gummy.

Fold in the peak formed egg whites in parts to the batter.

Put the batter in a heated pan.

Giveaway:

In Celebration of the upcoming Camping days I am hosting a Giveaway for everyone over 18 in US and Canada to win a personalized Ultimate Camp Pack of labels.
Please enter the giveaway through the rafflecopter below before June 10th and leave a comment on this post if you would like to win this giveaway.

a Rafflecopter giveaway

Saha Thai marinades and sauces

It is nice to have delicious tasting marinades and sauces on hand for quick meals. I think, it allows us to impress our loved ones and make tasty meals with very less effort. Saha has a variety of sauces and marinades we can use to make Middle Eastern and Thai food. All the ingredients used by Saha are natural so we can use these preservative free sauces guilt free :)

I used the Saha Thai sauces; red curry, green curry and massaman curry to make a variety of curries, which all had a unique delicious taste. The curries also had authentic flavour, as I used coconut milk to get the intended flavours.

Thai red curry paste is a staple in many classic Thai dishes. The spices and exotic flavours from lemongrass and galangal is in the sauce, so there is no need to look for these exotic ingredients or prepare the base at home. I used this container of Thai red curry in a variety of dishes such as in this shrimp curry and also to make a mixed vegetable dish.

For the shrimp curry

2 cups cleaned shrimp without peel

1 tbsp oil

2 shallots or green onion chopped keep the green and white part separate

1 green chillie

1 garlic clove

1/3 cup Saha Thai red curry sauce

1/2 tsp salt to taste

1 cup of coconut milk

1/4 cup water

1/4 cup red pepper

2 tbsp coriander leaves

Heat oil and sauté the white part of the shallots then add the garlic, green chillie and shrimp. When the shrimp is changing colour add the sauce, salt, water, coconut milk and cook covered in low heat till the shrimp is cooked. Add red pepper and cook for about 2 to 3 minutes. Remove from heat add the green parts of the shallot and coriander leaves. Serve as a side dish with rice, flatbread or bread.

All Saha products are flavourful and have a unique taste. These sauces and marinades help us make traditional Thai or Middle Eastern food within a few minutes. I wish these sauces are available everywhere as I am addicted to it :) It is sold in these places and online.

Massaman meat curry

I made this meat curry in the pressure cooker within minutes by mixing this massaman curry sauce. The delicious aroma of the sauce, blended with coconut milk tasted fabulous. My family and I enjoyed the flavours. The sauce had the secret ingredients that reminded me of my grandma's meat curry. The sauce had oil and salt in it so I didn't add either.

For this Massaman meat curry I added 1/2 tbsp oil to sauté onions, curry leaves, ginger, garlic and then the meat. I let the meat brown a little, before adding about 4 tbsp of sauces and 1 tbsp coconut milk powder with 1 cup of water. Then I cooked the meat in pressure cooker for about 10 minutes in medium heat and served it hot as a side dish.

Herbal remedies that we can make at home

I am very curious about herbs and enjoy planting a variety at home. However, I don't feel I take full advantage of the herb crops as much as I should so I referred to this home herbal book, which gave me some tips on how to use the herbs.

This book has a wealth of knowledge on how to grow herbs, harvest, how to safely use and cautions about using it. It is easy to refer to this book, as the content is separated by either the herbs used to heal from the inside through food we can make or herb used to heal from the outside such as skin treatments. Herbal remedies have helped many generations, but this knowledge was almost lost. Now, as people recognize the benefits of this holistic natural approach, treating the body with herbs in coming back.

Here are some of the things I learned from this book.

1/2 tsp turmeric powder dissolved in 1 cup of water, juice or milk to help with arthritic problems and eczema.
1/8 tsp cayenne pepper in half a tumbler of warm water for sore throats.

Sharpening the knives at home®

Sharpening knives at home is convenient and easy if we have a good sharpener. We put one of our dullest knives, to test this Chef's Choice Pronto Pro manual diamond hone® knife sharpener and were happy with the results.

This extremely fast manual sharpener can be used on European, American and Asian style knives such as straight edge, santouku, sports, serrated and pocket knives. This sharpener has a crisscross technology that allows a precise bevel angle control that creates ultra sharp 15-degree and 20-degree edges. The wheels hold shape, and do not load up, so it is durable and easy to clean. The edge to hold the sharpener is "soft touch" and allows us to have secure grip while sharpening.

To use this sharpener just slide the blade back and forth in a sawing-like motion by applying a downward force. Using this 100% diamond abrasive wheels in stages 1, 2, and 3 helps the knives to have a razor sharp edge.

Stage 1: Apply a 15-degree edge for fishing, light, hunting knives, and Asian style knives.

Stage 2: Apply a 20-degree edge for fishing heavier hunting knives, and European and western style knives.

Stage 3: Honing and polishing, sharpens serrated knives, and Asian style knives.

This lightweight Chef's Choice Pronto Pro manual diamond hone® knife sharpener 4643 is made in USA and is safe to use for all knives. This is a wonderful tool to have in the kitchen that can be bought from cookware stores, sports, and hardware stores, as well as through mail-order catalogs and online retailers for $60 Canada and $50 US.

Easy way to prepare a hearty meal with Neal brothers foods

If you are planning a party soon, especially for the upcoming mother's day or victoria day then these delicious products from Neal brothers would make it easy for us to throw a whole meal with minimal work. Their products are made with organic natural ingredients, which are gluten free and have no trans fat, preservatives, artificial flavour or colour.

The extremely tasty organic tortillas are available in organic blue, organic blue with flax, low fat oven baked and multigrain, which taste fabulous with their salsa. The colourful tortillas chips along with the salsa would make a wonderful appetizer and snack for any gathering or to enjoy anytime. My children and I enjoyed the medium spicy flavourful salsa and my husband enjoyed the extremely spicy habanero salsa. Both these salsas had a different unique kick of spices, which we really enjoy. We haven't had blue corn tortillas before, so we enjoyed the rich colour and flavour of the tortillas.

For my family and I, including a hearty salad is must to complete a meal. I think tossing our salad with the perfectly flavoured salad dressing is very important. We enjoyed the flavour of the toasted sesame salad dressing that is made with all natural ingredients. The flavour in this creamy salad dressing had a delicious taste, it didn't have any overly sharp flavours so everyone in my family enjoyed it. I usually don't like the flavour of rice vinegar in salad dressings, however in this salad dressing I couldn't smell or taste the sharpness of the vinegar because all the flavours in it was well blended. Neal brothers also have delicious flavours of croutons to toss into our salad.

The range of their flavourful pasta sauces such as tomato basil, roasted garlic, and roasted red pepper allows us to easily prepare a meal by just tossing the sauce with our cooked pasta. These pasta sauces are made with natural ingredients. I like having flavourful sauces in my pantry, which allows us to have guilt-free meals even on busy days.

We also enjoyed their classic BBQ sauce, which we enjoyed with this fried chicken. The balanced delicious flavour in this sauce would become a crowd-pleaser. It would be perfect to include in all BBQs.

1 chicken cleaned and cut

1/2 tbsp chillie powder to preference

1/2 tsp salt

1 tbsp lemon juice

1/2 cup yogurt

1 1/2 cups water

oil to fry about 2" to 3" high or grill in the BBQ

Marinate the chicken with salt, chillie powder, lemon juice and yogurt overnight or for about 2 hours. Let the chicken cook with about 1 cup of water until the chicken is cooked and the water has evaporated.
Fry the cooked chicken until it is golden in all sides, then remove it out of the oil and toss the chicken with the BBQ sauce.
OR
Barbecue the marinated, cooked chicken by applying the sauce all over the chicken and grilling it on the BBQ. Make sure all the sides of the chicken has become golden. Serve it hot.

Rice flakes sweet treats made with organic coconut sugar

This delicious sweet treat would be a wonderful quick snack to have anytime especially in the evening for tea time.

1/2 cup Rice flakes (flattened rice or beaten rice or poha or aval)
2 tbsp coconut sugar* (jaggery) to taste
2 tbsp grated fresh coconut to taste
warm water

Put the rice flakes into warm water and leave for about 5 minutes. Squeeze the rice flakes and put in a bowl, discard the water.
Mix the rice flakes with the coconut sugar or jaggery and grated fresh coconut. Make it into bite-sized round shapes or serve it in individual dishes.

*Organic coconut sugar is a rich unrefined natural sweetener that is similar to brown sugar with a slight hint of butterscotch and caramel flavour. I have grown up with this delicious flavour has many traditional preparations of dishes are made with coconut sugar that is well known as jaggery.

The coconut sugar comes from the fresh nutrient-rich sap that is collected from tender coconut flower buds. The sap is gently heated in an open pan and boiled until it turns into granular form. This gluten free, healthy tropical favourite has no cholesterol and tastes delicious when included in beverages, cooking and baking.

As it is made with natural ingredients there are no preservatives or artificial flavour or colour. The low glycemic qualities and high nutrient profile of the coconut sugar puts less stress on our blood sugar levels compared to highly refined white sugar. This Grace Coconut Sugar 500g jars are priced at $6.99 and is available in the international aisle at Loblaw’s, No Frills, Metro, Food Basics, Sobeys, Freshco, Walmart, Longo’s, Highland Farm and local ethnic store.

Vegetable Savoury Quinoa and Delicious Dishes Made at the CUTCO Event

Savoury Qunioa, Kale orange salad and Fruit salad

I have been a fan of CUTCO for several years, so I had a wonderful time learning more about CUTCO knives at the #foodiesforever event in Toronto. I learned about different types of knives, its specific uses and knife skills at the event, while preparing and enjoying a healthy delicious meal.

Some of the things I learned about kitchen knives are that dull knives can be dangerous as it makes us put pressure when cutting, which is more likely to get us hurt. Also, wooden knife handles are porous and are prone to splintering.
These things are not a problem with CUTCO, as their knives are sharp and have a forever guarantee to keep them always sharp. The comfortable thermo-resin CUTCO knife handles are dishwasher-safe, which keeps them clean and good as new.

We made this delicious Savoury Quinoa at the event, which I tried at home as well. This easy to make healthy meal was also enjoyed by everyone in my family.

1 cup quinoa

2 cups water

1 vegetable cube

1 carrot

1 zucchini

1 tbsp coconut oil

salt and pepper optional

Cut the carrot and zucchini into cubes and leave it aside. Heat the oil in medium heat and sauté the carrots and zucchini for 1 to 2 minutes. Then add the quinoa with the water and vegetable cubes. Let the quinoa cook in low heat covered for about 20 to 25 minutes. Let the cooked quinoa sit for about 5 minutes and serve it warm.

Tofu Shirataki Noodles

Everyone in my family enjoyed these healthy, unique Tofu Shirataki Noodles.

It is a pasta alternative that has a little bit of a chewy texture and is made with tofu and a blend of soybean and yam flour. Unlike pasta, it's gluten-free, low in calories and low in carbs. These noodles are also cholesterol-free, sugar-free, dairy-free, vegan and kosher certified. It is offered in a variety of shapes including, macaroni, spaghetti, fettuccine and angel-hair.

I served this filling Tofu Shirataki spaghetti Noodles with pasta sauce, feta cheese and Italian seasoning. I also served it with soup, which tasted fabulous. I like the ease of preparing it. We have to rinse the pasta thoroughly, drain then boil it for about 2 to 3 minutes and drain again before serving. Since the pasta is perishable keep it in the fridge. The product is made in USA and is available in all these stores in Canada, USA and online.

Pages

Berry Muffins

Corn Soup

Sticky toffee Pudding

Goan Red Snapper Fish Curry

The launch of avocado and spinach toppings in Subway sandwiches and salads

Classic Ebelskiver

Saha Thai marinades and sauces

Herbal remedies that we can make at home

Sharpening the knives at home®

Easy way to prepare a hearty meal with Neal brothers foods

Rice flakes sweet treats made with organic coconut sugar

Vegetable Savoury Quinoa and Delicious Dishes Made at the CUTCO Event

Tofu Shirataki Noodles

Giveaway and My other site