Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

Wednesday, January 1, 2014

Sweet Potato Doughnuts

Happy 2014 Everyone! Wishing you all the best and a healthy New Year. Thank you for being part of our family and site :)
This delicious recipe for Sweet Potato doughnuts or kueh keria is from a blogging friends's site that I had bookmarked for a while and glad I got a chance to try it. The following recipe will make about 8 so I doubled the following amounts to make about 16 doughnuts. 

Saturday, December 7, 2013

French Toast in a Mug and Holiday Recipes From Egg Farmers of Ontario

French Toast in a Mug
This quick, delicious French Toast was made in a mug, in the microwave and was ready to enjoy in two minutes.

1 tbsp butter
2 to 3 slices of bread cut into cubes
1 egg
3 tbsp milk
1/4 to 1/2 tsp cinnamon
maple syrup or treacle to serve

Sunday, December 1, 2013

Shortbread Cookies

Dating back to 12th century Scotland, shortbread cookies have been a holiday essential. This year Gay Lea Foods is embracing the shortbread tradition with delicious treats that will appeal to everyone in the family, as well as, hostesses having holiday parties. This Winter Wonderland Shortbread Snowmen are adorable edible crafts to make with our kids and decorate using gum drop for earmuffs, liquorice for scarves and chocolate chip for buttons. 

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.

Friday, November 1, 2013

Yoplait Go-GURT Is A Healthy Snack

Back-to-school lunch ideas that is mom-approved, as many of us are trying to find fun new ways to give our kids a lunch that is trade-proof. Newly reformulated Yoplait® Go-GURT® yogurt tube is a great choice to add to lunches for a number of reasons.

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

Friday, March 29, 2013

Fried Chicken

fried chicken
about 8 to 10 chicken pieces 
1/4 tsp turmeric powder 
1/2 tbsp chillie powder to preference 
3/4 tsp salt 
1/2 cup water 
oil to fry* 

Mix the salt, turmeric and chillie powder with the chicken pieces then parboil the chicken with the water in medium heat until the liquid evaporates.  Remove the chicken from the cooker and leave it aside. 


Heat oil to high heat and fry the chicken until it is golden brown in all sides, reduce the heat if the chicken is becoming brown fast.  
*I discard the oil after frying chicken so I used about 3" of oil and fried.    

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Sunday, November 11, 2012

Mysoor lentil fritters

2 cups of split mysoor or masoor dal or yellow/orange lentil
1/2 cup cleaned shrimp chopped 
2 tbsp onion sliced finely
1 tbsp curry leaves chopped
1 to 1/2 tsp chillie flakes to preference
1/2 tsp salt
oil 2" high to fry

*Shrimp can be omitted if you want to make it vegetarian.

Wash and soak the lentils for about an hour or more. Grind the dal coarsely without any water, don't grind well because it would be hard to form the shape to fry. 
Add salt, chillie flakes, onion, curry leaves and shrimp to the ground dal and mix.  Make ball shapes or use a tbsp full of mixture to drop into the hot oil; it is optional to make a donut shape hole in the middle for these fritters.
Deep fry in hot oil (about 360F), the fritters should not brown too fast so keep the heat in medium high heat and fry until the fritters are golden brown.  Serve hot on its own or with hot sauce.  These savoury fritters would be perfect for brunch, snack or as a savoury treat for tea time.
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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

Tuesday, October 16, 2012

Cassava chips and Cooking with CUTCO Giveaway

To make Cassava chips...
2 cups cassava slices
1/2 to 1 tsp chillie powder
1/4 to 1/2 tsp salt
oil to fry

Cut the cassava into thin slices and then remove the peel.  Toss the cassava slices with chillie powder and salt.  Fry in hot oil and serve.

Using a sharp and reliable knife makes our kitchen jobs easy and safe.  I am a big fan of CUTCO and have been using CUTCO knives for many years, so I can personally guarantee their products.  Once you use a knife from CUTCO it will for sure become a favourite and the only one you will want to use :)  
The stain resistance CUTCO knives are easy to clean and store.  Some of their knives have the special Double-D edge that makes clean cuts all the time.  High-carbon stainless steel is used to make the knives.  All CUTCO knives have a full-tang feature where the steel of the blade extends to the full length of the knife.  The knives are attached to the blade with three highly polished, nickel silver rivets.  The ergonomically designed "hand perfect" handle is contoured to distribute the workload equally to all parts of the hand.  With CUTCO knives it doesn't matter if you have small or large hands or use your left or right hand.  The handle is made with smooth, thermo-resin material that will not crack, chip, fade or absorb moisture.  
CUTCO has a wide collection of wonderful cutlery and cookware.  Their products have a forever guarantee, even if the CUTCO products are passed from generation to generation.  We don't need to hold on to the receipt :)  They sharpen the knives for free, but there is a small fee for shipping.  If you are not 100% satisfied, CUTCO will repair or replace the knives from free.
Cooking with CUTCO is a new venture from CUTCO cutlery that gives people an opportunity to run their own business from home.  Their products are sold through direct sales (home presentations) and online, to keep the costs low.  If you want to be a part of selling CUTCO and become a representative, the company will provide hands-on and video training.
Check out their Facebook to keep up to date about their fabulous products.
Cooking with cutco

Giveaway
If you would like to win this 7" Santoku knife (value of $138) please leave a comment on this post and enter through the rafflecopter below.  This giveaway is open to people in Canada and ends on November 10th.
Update: The winner is Brenda

a Rafflecopter giveaway

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Saturday, September 1, 2012

Cauliflower fritters

cauliflower fritters
cauliflower cut into 1" flowerets
boiling water
1/4 tsp salt

Leave the cauliflower in salted boiling water for 5 minutes before putting in the batter and frying.

batter
1 cup chickpeas or began flour sifted
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp baking soda
1/8 tsp ground pepper
1/8 tsp cayenne pepper optional

Put the flour in a bowl and gradually mix the water until it becomes a thick batter that will coat the vegetables.  It may not be necessary to add all the water.  Add all the other ingredients to the batter and mix well.  

oil to fry 1 to 2" high

Heat oil in a medium high heat.  When the oil is hot dip the cauliflower in the batter and fry until the all sides are golden brown.  When the cauliflower is dropped into the oil it should rise to the top and not stick to the bottom, put a few cauliflower flowerets at a time without crowding the pan.  If the oil is too hot it will brown too fast, if this happens reduce the heat.  

Remove from the oil and drain on a paper towel.  Serve the fritters hot on its own or with sauce.

I made this cauliflower fritters or pakora recipe by adapting the batter ingredients of the Vegetable pakoris from Madhur Jaffrey's 1st published book, An Invitation to Indian Cooking.  This book was published in 1973.  It has easy to make dishes and interesting stories about how the author first started to cook and share recipes that led her to write this book.  The beginning of the book has samples menus and details about spices.  Although, there are no pictures in the book it has lots of flavourful recipes.  The author explains about the methods, spices and cooking procedures in detail as it is written for people who are not familiar with Indian cuisine.

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

Sunday, August 19, 2012

Sweet snack (murukku)


For the dough
2 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp margarine
water to knead

Knead everything to form a smooth soft firm dough.  Let the dough rest for about 1/2 hour or more.  Dust flour lightly on the board and roll it thin, as much as you can :)  


Then score with a sharp knife horizontally, then diagonally to make individual diamond shapes.  Remove the cut pieces and leave it ready to fry in a lightly flour dusted tray, so it is easy when frying.  
oil to fry about 2" high

Heat the oil in medium high heat.  The oil is ready when the the dough rises quickly to the top and puffs.  If it is getting dark too fast reduce the heat and fry.  Fry the diamond pieces until it become golden brown, it shouldn't not get dark.  
Turn the other side so all sides get evenly golden brown.  
Remove from the oil with a slotted spoon and drain it in a platter with paper towels for it to cool.  
For the syrup
3 tbsp sugar
4-5 tbsp water
1/4 tsp saffron thread
1/4 tsp cardamom ground optional

Combine everything in a big pan and bring to a boil.  When the syrup thickens; one string consistency, remove from heat and add the cooled fried snack to the hot syrup.  


Toss the pan to make sure all the pieces are coated; try not to break the murukku if you are using a utensil to toss.  This step has to be done fast :)  It will become sticky.  
Let the sugar coated murukku cool before storing in an air-tight container.  This will last for more than a week or more, I haven't got a chance to keep it for too long because everyone in our home likes to snack on this murukku.  
Eid Mubarak to everyone celebrating :) 
Calligraphy card I made
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, July 29, 2012

Kellogg's Krave cereal, granola and crisps


I tested the products below from Kellogg's Canada.  Chocolate lovers will enjoy the Kellogg's Krave, which is made with 8 whole grains and source of fibre.  Krave is available in chocolate and double chocolate flavours.  It makes a delicious breakfast or snack that children will easily like.  It tastes better with milk.  I like to mix it with some cornflakes :) as I am not a big fan of a chocolate breakfast.

Special K low fat granola cereal is made with crunchy whole grain oats and a touch of honey.  The box states that the cereal has 50% less fat.  It is made with high source of fibre and protein.  It tastes better when we add yogurt and fruit or have it with milk.  I would prefer to mix it with other cereal or fruit/nuts instead of having it on its own.  It would be better if the cereal only has honey as a sweetener instead of including other sweeteners such as cane juice, molasses, sugar and corn syrup.
This cereal kit is cool and useful to have breakfast on the go.  It keeps the milk cold and cereal fresh.  The milk cup has a non-toxic freezer gel so freeze it before pouring the milk.  Hand wash the container and don't put it in the microwave.

Our sweet cravings can be indulged with the Special K Crisps anytime of the day.  The crisps are available in chocolate and cinnamon brown sugar flavours.  Each pack has 2 crisps, perfect for a snack on the go or to enjoy anytime.  It is crispy on the outside and has a filling on the inside.  The crisps have a chocolate or vanilla drizzle on top.
Fun facts about Kellogg's
W.K. Kellogg found the company in 1906 as the Battle Creek Toasted Corn Flake Company.  His signature has always been the brand logo.
Tony the Tiger was introduced in 1951.
Eggo waffles (part of Kellogg's brands) celebrated their 75th birthday.
Kellogg's products are manufactured in 18 countries and sold in more than 180 countries.

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

Tuesday, June 19, 2012

Savoury bread toast with Avocado dip

Savoury bread toast
4 slices bread cut into 2" wide strips
1/4 tsp chillie powder
1/4 tsp salt
1 egg
1/4 to 1/2 cup milk or cream
1 tbsp finely chopped onion
1/2 tbsp coriander leaves finely chopped
1 tbsp shrimp chopped finely (optional)
2 tbsp oil

Whisk the egg with cream, chillie powder, salt, onion, coriander leaves, shrimp and pour this mixture over the bread to soak.  
Heat 2 tbsp oil and cook both sides on medium high heat till it is cooked, just like french toast.
Avocado dip
1 avocado
1/2 tbsp lemon juice
2 tbsp yogurt
pepper and salt to taste

Mash the avocado with the lemon juice until it is a smooth paste then add yogurt, salt, pepper and mix it.  Serve this dip chilled or at room temperature.
This dip can also be served with tacos, nachos or spread in tostada.
Avocados From Mexico are grown in the volcanic soil of Michoacán.  The versatile delicious avocados are good for cooking and baking as well. 
Interesting fact: The avocado trees at Michoacán bloom year round, the only place in the world. 

If you are an avocado fan or want to see how other's have used avocado then check out this Avocado from Mexico fan page.  
I have added my recipe for Avocado flatbread or roti and this Savoury bread toast with avocado dip to their fan page.  
Disclosure: This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.  

This recipe goes to yeastspotting.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, May 17, 2012

Chocolate Mousse



2 egg yolks
6 tbsp sugar finely granulated
hot water and cold water

Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow.  It should form a slowly dissolving ribbon.  Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the  fingers.  
Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.  
The consistency is the same as mayonnaise.

3 oz semi sweet  baking chocolate
2 tbsp coffee *
3 oz softened unsalted butter

Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream.  Beat the chocolate mixture into the egg mixture.  
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)

2 egg whites
1/8 tsp salt
1/2 tbsp sugar

Beat the egg whites and salt until it forms soft peaks.  Sprinkle the sugar and beat until it is stiff.  Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.

Put the mixture into serving dishes and refrigerate for 2 hours or overnight.  Serve with whipped cream.
This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Wednesday, April 11, 2012

Chocolate chip shortbread cookies



1/2 cup butter softened
1/2 cup vanilla infused sugar
1 cup flour
1/4 tsp salt
1/4 cup chocolate chips

Beat butter and sugar till it is fluffy. Add flour, salt and mix well then add the chips.
It could be made into individual sizes by making about 12 balls and lightly flatten it about 1/2" high. Bake in a preheated 375F oven for 8 to 10 minutes, it will harden a little once it is removed from the oven so don't over bake as it might burn on the bottom.

Let the cookies stay on the baking sheet over a wire rack for about 5 to 10 minutes before removing. Can be stored in an air-tight container.

Also posted here.


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

Sunday, April 8, 2012

Kashi and vegetable meat soup


Kashi has been a pioneer in making tasty innovative health food dedicated to nutrition. Their products are wholesome, natural and include seven whole grains. All Kashi products have natural source of protein, fiber, whole grain and nutrients. The products are low in saturated fat and has no trans fat, artificial flavours, hydrogenated oils or cholesterol.

My first experience with Kashi was their cereal a few years ago, which became a favourite.
Kashi toasted cinnamon crisp cereal is a new addition to the Kashi line of products since January 2012.


The Kashi pita crisps is a light, crunchy cracker made with natural ingredients, 7 whole grains and sesame blend. The flavourful crisps come in 2 varieties original 7 grain sea salt and zesty salsa.
The pita crisps can be eaten on it own or served with hummus, dips, soup etc...
I served it as a side with this vegetable meat soup and we finished the whole packet of pita crisps :)


1 tbsp oil
1 tbsp coriander seeds
3/4 tbsp cumin seeds
1/2 tbsp fennel seeds
1/4 tbsp pepper seeds
1/2 tbsp salt
1/2 cup of meat with bones or more
1/4 cup of each carrot, cabbage, beans, celery, onion, tomato
3 to 4 cups broth or water

Grind the coriander, cumin and fennel coarsely or fine depending on your preference. If you want to taste the whole spices then grind coarsely and if you don't like to taste the whole spices grind it fine.
Heat the oil, add the ground spices and sauté then add the meat. When the meat changes colour add onion, tomato and the vegetables one at a time and mix. Add the broth or water with the salt and cook covered in medium heat until the meat is cooked. This can be done faster in the pressure cooker.
Serve it hot.

Kashi snack crackers can be served on it own, with dips or hummus. There are two varieties fire roasted vegetable and toasted asiago.
Next time you are at the grocery store make sure to check out Kashi to have as a snack or serve it at the next gathering or meal.

On a side note, a spring themed table decoration.
Pierce the narrow end of the egg with a sharp skewer or fork and remove the inside (which can be used for cooking)
Fill the eggshell with soil and place natural or artificial flowers. Place it in an egg holder or this paper egg holder.


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

Saturday, March 10, 2012

Gourmet popcorn



If you want to avoid unnecessary fat and grease, try popping popcorn at home. It is very easy and delicious, and there are so many ways to get creative with it. Kokopelli's has gourmet popcorn available to buy online.

1/4 cup or 2 tbsp gourmet popcorn
1/2 tbsp coconut oil to toss after popping
salt optional

Put 1/4 cup popcorn in a brown bag, fold it on the top (just like a popcorn bag, but without sealing with pins or tape). Microwave for 2 minutes. When popping slows remove bag. The time depends on the microwave.
Toss with healthy coconut oil and salt, if using and serve.

If you like sweet popcorn sprinkle chocolate, coconut and nuts.

Dear friends,
Please check my site Createwithmom for craft, movies, fun ideas, new product reviews/ giveaways. Thank you for the support :)


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

Thursday, March 8, 2012

Zucchini chocolate muffins and Navitas naturals


1 cup grated zucchini
2 eggs
1/2 cup vegetable oil
2 tbsp heavy cream, whipping cream or milk
3/4 cup vanilla flavoured sugar
1 1/2 tbsp cacao powder *
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp each ground spice cinnamon, nutmeg, cloves, cardamom

Beat eggs, sugar, oil then add the cocoa and zucchini.
Stir in the combined flour, baking soda, baking powder, salt and spices. Pour into lightly greased muffin tins filling 2/3rd.
Bake at 350F for 20 to 25 minutes. Remove from pan and cool on wire rack.
This makes 12 muffins.



* I used Cacao from Navitas naturals. Cacao gives a delicious taste. It is unscented, no sugar added healthy product because it has iron, dietary fiber and magnesium.
It can be used in place of chocolate, by placing the same amount.


I also tasted the mulberries sold at Navitas naturals. The flavour is similar to dried figs with a chewy crunch. I haven't had dried mulberries before so this tasted a little different for me; I guess it is a taste to get use to.
It is a healthy snack on its own, and can be used in place of raisins in recipes i.e. granola, pancakes, smoothie and other baked goods.
Mulberries have lots of iron, calcium, vitamin C, protein, and fiber. The Navitas mulberries are organically grown in fertile plains of Turkey. The fruit is shaken off trees and sun dried leaving 15% of moisture content on the mulberries. It is an excellent source of calcium, vitamin C, iron and fiber.


Lucuma is another product sold at Navitas naturals. It is cultivated from places like Peru, Chile and Ecuador. It is a sweetener that has a maple like flavour. Lucuma is used in smoothies and desserts. It has low sugar content and has lots of vitamins and minerals.
Lucuma is made from ripped fruit that is peeled, dehydrated and milled to fine powder.


I also got to try the bite sized blueberry hemp superfood power snack, it had an unusual taste which is not for me :) There are ingredients such as blueberries, maca, chia, camu-camu, sunflower seeds, cashews and lucuma in it.

All Nativas naturals products are raw, kosher, gluten free, vegan and organic. The products are made from wholesome sustainably cultivated ingredients. They have a lot of products available in health food stores, and online so do check their site.

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