Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Tuesday, September 29, 2015

Homemade No-Knead Bread

Making Bread at home with our children is fun, and is totally satisfying. This simple, basic bread recipe is easy to make and is delicious that you will want to make bread everyday.
Here is the recipe, hope you try!

Thursday, September 27, 2012

Focaccia bread

Here is a recipe I made with Club House Recipe mix: Herbes de Provence Roasted Chicken.  This Focaccia Bread recipe is adapted from the site.

2 cups of flour
1 tsp sugar
1 tbsp yeast *
1/2 packet of Club House Herbes de Provence Roasted Chicken Flavourful recipe mix
1 tbsp vegetable oil
1 tbsp olive or avocado oil
1 cup water

* If using dry yeast then froth it for about 5 to 10 minutes with sugar and 1/4 cup of warm water before adding it to the flour.  
If using instant yeast just add it to the flour.

Mix the flour, sugar, yeast and 1/2 packet of the recipe mix except for a tsp.  Mix the 1 tbsp vegetable oil and water, then add it to the flour mixture.  Knead the dough to make a smooth elastic dough.  Lightly oil a bowl, place the dough in the bowl, cover with a damp cloth and let it rise in a warm place for about 20 minutes.  The dough will almost double in size after 20 minutes.  
Place the dough in a square 8" x 8" oiled glass baking dish.  Brush the olive oil and sprinkle the 1 tsp of recipe mix, which was saved. 
Bake in a 425F preheated oven for 20 to 25 minutes and let it cool before slicing.  This bread can be used for sandwiches, bruschetta, croutons etc.  
I enjoy making delicious meals with Club House products.  Enter to win a prize pack from Club House and a $50 gift card on my site for Canadians until October 12th.

Disclosure: I am participating in the Club House flavourful recipe mixes blog tour by MC Canada on behalf of McCormick.  I received compensation as a thank you for participating.  All opinions are honest and my own.  All rights reserved on photographs and written content Createwithmom © 2012. Please Ask First

Sunday, May 20, 2012

Burgers and Grilling tips



Cooking on the grill during summer is one anticipated activity we all wait for.  Grilling correctly will help us enjoy our summer BBQs.

Here are five tips from Chef Tom Filippou, President's choice cooking school.

1. Get equipped with the right tools such as long handled steel brush to clean the grill, tongs for flipping, basting brush, spray water bottle to dampen hot flames.
2.  To get perfect grilling marks generously oil the grill before cooking.  Use a clean rag soaked with cooking oil or piece of beef.
3.  To keep the meat juicy add salt right before putting the meat on the grill.
4.  Use a meat thermometer to check if the meat is cooked without cutting.
5.  Don't prick or pierce while grilling.  Use tongs to flip this will maintain natural juices and tenderness.

For this burger
I used store bought burgers and buns
mayonnaise and mustard to apply on the buns
salad leaves
tomatoes
onion
cucumber cut into thin slices
peri-peri sauce
hot sauce
chillie sauce

Assemble and enjoy.

President's Choice BBQTown party
There is an online contest that asks Canadians to band together to nominate their community for a chance to win a BBQTown party for their community.

One Canadian community will win fantastic food for up to 5000 people, a performance by Hedley a recording group and $25000 will be donated on behalf the community to PC Children's Charity to support local nutrition program.  The community will also get to set a new World Record for most hamburgers assembled in one hour.  Here are the nominations.  Check out your local Loblaws for a variety of PC BBQ products.

All rights reserved on photographs and written content Createwithmom © 2012. Please Ask First

Friday, November 25, 2011

Camelina oil, Cheesy egg scramble and giveaway

Camelina oil is from an oilseed that originated in Northern Europe and Central Asia. It was commonly used for culinary in Europe till mid 1940. This ancient grain which is very healthy for us faded away in the 16th century because it was difficult to make margarine out of it, as it has high levels of unsaturated fat.

The crop is produced and cold pressed in Midale, South east Sasketchewan. It is used in spreads, dips, marinades and dressings. As Camelina oil has a smoke point of 475F it is suitable for frying, grilling and sautéing. It has a lovely light, earthy aroma. The taste is unique and has a light flavour of asparagus. The shelf life of the oil is 1 to 1 1/2 years. It can optionally be refrigerated as the oil doesn't congeal in cooler temperatures.

It has high levels of omega 3, Vitamin E antioxidant, balanced fatty acid omega 6 and omega 9. Omega is important for transporting oxygen and helps the body and skin to strengthen and lowers cholesterol.


A small group of farmers joined Three farmers to produce Camelina oil. They want to connect with the consumers. This ensures quality while making the consumers become better aware of where the food is coming from. I like this feature as I believe it is important for us and our children to be knowledgeable about what we are consuming.
Each bottle is traced with a QR code which can be scanned with smart phones, or checked online. This tells the farmer and location of where the bottle was processed.

If you want to "rediscover" this ancient grain which is healthy and beneficial check it out online and in these speciality stores.

This simple preparation of cheesy egg scramble can be served as a side dish with any meal or used as fillings for bread and buns.

Cheesy egg scramble

1 tbsp camelina oil
3 eggs
1/2 cup of paneer or mozzarella cheese* grated
2 tbsp onion
2 tbsp tomato
1/2 tsp cumin seeds crushed
1/2 tsp red chillie flakes
1/4 tsp salt
1 tbsp coriander leaves

*Paneer is an Indian cheese. It can be substituted with mozzarella or any preferred cheese.
Mix eggs, cheese, onion tomato, cumin seeds, red chillie and salt.
Heat oil and add the mixture. When the egg is cooking mix it to break it up. Cook until the mixture is not runny. Make sure it doesn't burn as this cooks fast, the scramble needs to be moist.
Add the coriander leaves. Remove from heat and serve as a side for anytime of the day.

Thank you Canpressco for introducing us to this oil. If you like to win one please leave a comment. Let me know how you would you this oil :)

All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First

Friday, November 4, 2011

Tandoori chicken wraps

tandoori chicken wraps
Tandoori chicken wraps

6 pieces of chicken
1/2 cup yogurt
3/4 cup VH tandoori sauce
1/4 cup water
2 tbsp oil or more if needed
Marinate the chicken with the yogurt and tandoori sauce for at least 2 hours or overnight. Cook the marinated chicken in the water and the marinated juice without covering until the chicken is cooked and water is absorbed.
tandoori chicken wraps
Heat oil and pan fry the chicken until all sides are golden. Serve with VH tandoori sauce or make wraps. More about VH sauce in this post.
tandoori chicken wraps
For the wraps
pita bread
salad leaves
red pepper
onion
tomato
avocado
mayonnaise
VH tandoori sauce

If you are not using boneless chicken, remove the bones of the cooked chicken to make wraps.
tandoori chicken wraps
Disclosure: I received the sauces from VH to review. All opinion on this blog are my own. All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First

Wednesday, October 5, 2011

Zucchini plant and sandwich


I stuffed this sandwich with this delicious zucchini omelette.

You need...
1 cup zucchini grated, drain and squeeze out the water
3 eggs
pepper and salt to taste
1 tbsp fresh herbs optional
1 green chillie without seeds chopped optional
1 to 2 tbsp oil

bread slices
butter to spread on the bread slices

Beat everything together and leave aside.
With help from an adult heat the oil and fry the mixture in medium high heat, when it easy to flip cook the other side. The omelette should be moist but not runny.
When it is a little cool place it in between two slices of bread that is buttered and serve. Toasting the bread is optional.


Some pictures of the zucchini plant from this Summer. We enjoyed a few, but there was too much rain so not every flower that bloomed produced fruit.


The stem that is holding the flower is the vegetable, it was amazing how they grow. It was easy to remove the fruit with a pair of scissors or shears instead of breaking it off.


Many people stuff these flower and batter fry, which haven't try.

All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First

Monday, April 4, 2011

Puri


Puri is an Indian fried bread, it can be served with jam, chutneys or curries.

You need...

1 cup whole wheat atta flour
1/2 cup flour
2 tsp rice flour
1/2 tsp salt
1/4 tsp ajwain or carom seeds optional
water
1 to 2 tsp oil
oil for frying 1"

First knead all the ingredients using a little bit of water at a time to make a smooth ball. Then divide into small balls and roll it thin without dents.

For this part you will need the help of an adult.
Heat oil in high heat and fry puris one at a time. When puri is put into the oil it will puff up. Pour oil on top or press lightly and it will puff up.
Turn the other side and fry till the puri is golden brown this will only take a minute or two. Remove from oil and put into a paper towel to absorb oil.

Recipe is from Torviewtoronto.

All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First

Thursday, March 3, 2011

French toast


Making french toast is simple, healthy and a wonderful start for the day.

What you need...

4 to 6 slices of bread
1 egg
1/2 cup milk
1 to 2 tbsp butter or margarine

Beat the egg and milk with a whisk.

Heat an omelette pan to medium high heat. Dip or soak the bread for a minute to coat each side, put a dab of butter on each side of the bread before putting on the heated pan.
Ask an adult for help when using the cooker. Cook layering the soaked bread a slice or two at a time depending on the pan. Flip and cook the other side. Sprinkle sugar if needed and serve warm on its own or with fruit.

All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First