Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts

Sunday, January 7, 2018

Red Lentil Quinoa Pilaf served with Meatball, Garlic Sauce, and Salad

quinoa meal
Bowls! by Molly Watson has inspiring delicious and healthy one-dish meal ideas. Each recipe in this book serves a family of four. I like the simple instructions and explanations that help us prepare an array of flavourful meals. It shows how we can use ingredients that we may have at home to put together a complete meal or a healthy bowl with vegetables, toppings, sauce, protein, and a base.

Sunday, April 16, 2017

Z’atar Honey Roasted Carrots With Creamy Hummus Sauce and Giveaway

Z’atar Honey Roasted Carrots
This Roasted Carrots with Creamy Hummus Sauce spring side dish from Sabra Canada is a lighter option to pair with roasts or other decadent main course. The recipe features heirloom carrots, a vibrant vegetable that has powerful anti-inflammatory antioxidants.

Monday, September 26, 2016

Okra in Coconut and Cashew Gravy

Okra in Coconut and Cashew Gravy
This delicious okra cooked in this coconut and cashew gravy goes well with rice and flatbread.

Sunday, November 8, 2015

Carrot Salad using the Microplane Spiral Cutter

I enjoyed using the Microplane Spiral Cutter to quickly cut the carrots before tossing it with the below ingredients and enjoying it as a side dish. Before using the Microplane Spiral Cutter remove the plastic from the blades and wash the unit. This cutter is similar to a pencil sharpener, and it is fun to use. We can use this cutter with vegetables such as carrots and radishes that can be added to stir fries, pickles and other dishes. We can cut larger vegetables such as zucchini and cucumber with the larger hole.

Monday, June 1, 2015

Maille Flavoured Kebab and Vegetables Grilled in MR. BAR-B-Q Grilling Basket

La Maison Maille have been making mustard for 268 years, and they have set the standard for Dijon mustard. Maille is the leading premium producer of mustard, vinegar, and French cornichons in France because of its attention to detail and carefully selected ingredients. The production of mustard dates back to early Roman cuisine, where they combined mustard seeds with unfermented grape juice and called it mustum ardens that is now known as mustard. Mustard has many different varieties, and can be used beyond a topping for hamburgers and hot dogs. Maille products are available in select gourmet grocery stores and supermarkets in Canada.

Tuesday, February 24, 2015

Sprouted Grain Wraps from Angelic Bakehouse

Sprouted Grain foods are quickly transforming from the health food offerings into mainstream consumer products. To keep up with this growing demand, Angelic Bakehouse is adding a premium, sprouted seven-grain wrap to its line of flatbreads. We love the versatility of these artisan wrap that has fewer calories, more fiber and protein. The sprouted grain wrap is made from pure, all natural non-GMO ingredients such as red wheat berries, oat grouts, rye berries, barley, millet, quinoa, and amaranth. The company uses the mash method to lessen the processing of the ingredients and preserve the taste and texture of the real fermented grains.

Saturday, January 24, 2015

Fresh Attitude Asian Style Stir Fries

My family and I enjoyed the delicious, healthy, ready-to-heat stir-fries from Fresh AttitudeThese single-size servings can easily be cooked in a microwave oven without the mess or in a wok for a quick nutritious meal or to serve as a side dish to share. Canada's Food Guide recommendations have encouraged us to add more fruits and vegetables to our diet, and I am glad that Veg Pro International, the vegetable producer behind the popular Fresh Attitude salads and baby lettuce blends has this new line of fresh vegetable Stir Fries.

Monday, July 28, 2014

Vegetable Fritters

vegetable fritter
Eid Mubarak :) to all my readers that are celebrating. 

To make this savoury snack vegetable fritters or pakoras you will need...


julienne carrots and cabbage 1/2 cup each
2 tbsp curry leaves
1 onion chopped
1/2 cup chickpeas flour and more if needed
2 tbsp rice flour
1/2 tsp ginger grated
1/2 tsp garlic grated
1/2 tsp chillie powder or more to taste
1/4 tsp turmeric
1 tsp roasted cumin powder lightly crushed
1/2 tsp salt to taste
1 tsp carom or ajwain seeds
water as needed start with 1 tbsp at a time
oil to fry

Mix all the ingredients together and make a smooth thick batter that coats the vegetables, and leave it aside.

Heat the oil to large high heat and fry until the fritters or pakoras are golden brown. Adjust the heat to low if the fritters are getting dark too fast. Serve it hot as a snack.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2014 unless mentioned. Please Ask First

Sunday, May 25, 2014

Onion Carrot Yogurt Salad or Raita

This is an easy cold salad made with yogurt, known as raita. It is a delicious, quick to make salad, which would be wonderful to serve with spicy food. 

1 cup thick Greek yogurt
1/4 tsp ground black pepper
1/2 tsp raita salt or regular salt
1 red onion chopped
1 carrot chopped small

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.

Sunday, November 10, 2013

Quick Carrot Cake With Cream Cheese Frosting

carrot cake with cream cheese frosting
3/4 cup vegetable oil
1 cup flour
1/2 tsp ground allspice
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
2 carrots (about 1 cup) grated
1/2 cup brown sugar
1/3 cup raisins
2 eggs
1 tbsp orange juice

Sunday, October 13, 2013

Pumpkin Streusel Muffin

1/2 cup sugar pumpkin purée
1/2 cup whole milk
1/3 cup vegetable oil
1/2 cup sugar
1 egg beaten
1 3/4 cups flour
2 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/3 cup walnuts chopped

Friday, September 6, 2013

Collard Stir Fry

collard stir fry
I used the collard from our garden to make this delicious stir fry.

a bunch of collard leaves cut thin
1 tbsp olive oil
1/4 tsp mustard seeds optional
1 tbsp onion sliced
1 green chillie chopped or 1/4 tsp chillie powder
1/4 tsp turmeric
1/2 tsp salt
1 tbsp fresh grated coconut

Thursday, August 15, 2013

Sautéed Potatoes

about 20 mini potatoes
2 tbsp olive oil
1/2 tsp salt
1 tbsp dried parsley or Italian seasoning

Friday, July 26, 2013

Making Classic KFC Coleslaw at Home

This classic coleslaw recipe from the CopyKat.com's book allows us to recreate the coleslaw sold at KFC. 

10 cups diced green cabbage
1 cup diced green bell pepper
1/2 cup grated white onion
1/2 cup shredded carrot
2 cups Miracle Whip Light dressing
1/2 cup sugar
1/4 cup white vinegar
1/4 cup vegetable  oil

Friday, May 24, 2013

Potato Stuffed Flatbread and a chance for you to win a set of CUTCO knives

2 cups whole wheat or atta flour
1/2 tsp salt
water to knead
extra flour for dusting

Mix the 2 cups flour with the salt and add enough water, a little bit at a time to make a dough. Divide the dough into 5 to 6 portions. 

Filling
1 1/2 cups potato boiled
water to boil the potatoes
1 tbsp oil
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp red chillie flakes or 1 tsp green chille chopped
1/2 tsp salt
2 tbsp coriander leaves
more oil for the pan

Boil about 2 to 3 potatoes with the skin until it is soft. Once it is cool peel the skin and mash the potatoes. 
Heat oil and add the cumin, turmeric, red chillie flakes and salt. Quickly add the mashed potatoes and remove it from the heat. Add the chopped coriander leaves.   
Make sure to dust the area you are working on with flour, so the dough doesn't get sticky. Flatten one of the portions and place about tbsp of filling inside and fold it to seal the filling. 
Carefully flatten the portions with the filling, it should be about 1/4" thick. We can flatten it between the palm of our hands or gently use the rolling pin. Cook the flattened dough on an oiled hot griddle until the flatbread is cooked, this will take about 2 to 3 minutes each side. Reduce the heat to prevent the flatbread from burning. Serve the flatbread warm.
Giveaway:
As you know I am a big fan of Cooking with CUTCO, so I am glad to bring this giveaway. If you would like to win this CUTCO Studio  + 4 set with block (value of $570) please enter the rafflecopter below. This giveaway is open to everyone in Canada until June 21. 

a Rafflecopter giveaway
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Tuesday, April 30, 2013

Beet Salad

2 to 3 beet root grated about 1 1/2 cups
2 tbsp onion chopped
2 tbsp tomatoes cubed
1 green chillie chopped optional
lemon juice to taste
salt to taste
pepper to taste

Mix the grated beet root with the onion, tomatoes, chillie, lemon juice, salt and pepper. Leave the mixed salad for about 10 minutes before serving it as a side salad. 
This flavourful salad is made in celebration of the National Salad Day on May 1st.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Sunday, April 28, 2013

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.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Saturday, March 16, 2013

Eggplant with dried shrimp curry

1 tbsp oil
1 tbsp curry leaves
2 tbsp chopped onion
4 tbsp chopped tomato
1/2 tsp ginger grated
1 eggplant
1/4 tsp turmeric
1/2 tsp salt
1/4 to 1/2 tsp chillie powder
2 tbsp dried shrimp
1/2 cup water

Heat oil and sauté the curry leaves and onion.  Then add the ginger and eggplant with the spices and sauté for a few minutes.  Add the dried shrimp and water cook covered until the eggplant is soft and well done.  Open the cover and let the liquid evaporate before serving it with rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Saturday, March 2, 2013

Easy flavourful Mashed Potatoes

2 lbs potatoes
1/4 cup butter
1 cup buttermilk
1 tsp salt depending on preference
ground black pepper to taste
chopped parsley optional
Brown the butter in a pan, until there is an aroma of a nutty flavour.  Make sure not to burn the butter.  
Boil the potatoes until it is cooked, drain and mash the potatoes.  Mix the potatoes with the browned butter, salt, pepper and buttermilk.  Add some chopped parsley and mix, this is optional.  Serve the mashed potatoes warm.   
This recipe is adapted from the smitten kitchen cookbook.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First