Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Wednesday, September 4, 2013

Garden Harvested Stir Fry Makes a Delicious Side Dish

When the routines of going back to school and cooler weather starts, preparing delicious healthy dinner meals can sometimes become difficult. However, I try my best to make something that everyone in my family enjoys. This easy to make delicious side dish stir fry goes well with bread, rice, couscous etc.

Thursday, January 19, 2012

Tofu stir fried with Chinese cuisine inspired VH sauces


Tofu stir fried with VH sweet and sour sauce.


I like the variety of VH products that are available. This is a lovely way to start introducing diversity to our meals. These sauces will impress anyone. Whoever tastes the dishes made with VH sauce will know that it tastes just like the cuisine is supposed to taste. They might even think that you got take out because the food is ready within minutes.

I stir fried tofu with the VH sweet and sour sauce and VH hoisin sauce.

2 cups tofu cut into 1/2" cubes
1/2 tsp chillie powder optional
1/2 tsp salt
1 tbsp cornstarch
oil to fry

Toss the tofu with chillie powder, salt and cornstarch. Fry it till it is golden brown and leave aside.

1 tbsp oil
3 to 4 tbsp onion
1 tbsp garlic
1 cup pepper cut into slices
2 to 3 tbsp VH sauce

Heat 1 tbsp oil, sauté the onions, garlic and colourful peppers. Then add your favourite VH sauce and toss the fried tofu. Add the tomatoes and serve warm with rice or noodles.
This tofu is stir fried with VH hoisin sauce.

Check out the range of delicious VH sauces that available and try it out.
All rights reserved on photographs and written content Createwithmom © 2012. 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

Friday, October 14, 2011

Macaroni cheese pasta and giveaway


1 cup macaroni elbow pasta
1/2 tsp salt
2 cups water

Boil the pasta according to package instructions with salted water till it is tender.

1 cup of grated cheese
pepper to taste optional
salt to taste optional

Mix the grated cheese with the hot drained pasta and serve.

If the pasta was pre cooked and is no longer hot, toss the cheese and bake it in a 375F oven for about 5 to 10 minutes or microwave it for about 2 to 3 minutes.


Check out my post on Empire reel babies to find out more about this fabulous place to watch movies. I have a giveaway for 2 people in Canada each will receive 2 free passes and 4 $3 off coupons. Email at createwithmom@gmail.com and I will post it.


Disclosure: I received compensation for participating in this program by MC Canada on behalf of Empire theatres.

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

Tuesday, September 20, 2011

Dinner and Kinder®

Summer is ending and children are back to school. This means the time we have for fun and play as a family is limited :) so it is important to take every opportunity to have fun.

Here is fun colourful dinner that can be made in less time with the whole family pitching in, talk about the day and enjoy dinner.


I served this basa batter coated fish with salad and boiled buttered vegetables.

salad
2 cups salad leaves washed and cut into about 1"
2 tbsp onion optional
1 tomato
1/4 cup carrots
vidalia onion vinaigrette or your favourite

Toss everything, children would be able to help depending on their age.

Boiled and buttered vegetables
yellow butter beans
broccoli
1 cup of water with 1/2 tsp salt
1 tbsp margarine
salt to preference
pepper to preference

Boil the beans and broccoli for about 2 minutes. Drain the vegetables then toss it in 1 tbsp margarine, salt and pepper.

for the fish
4 fillets (1 pkt) basa fish cut into 2

marinate
1/2 tbsp or less chillie powder
1/4 tbsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric
1 tsp salt
1 tbsp lemon juice

Mix all the ingredients and apply to the fillets. Leave aside for about 10 minutes till the other preparations are ready.

batter
1 egg
1/4 cup flour
1/4 cup water
1/4 tsp salt
1/4 tsp pepper

Whisk all the ingredients together, use more water if needed to make a thick batter.
Dip the fish fillets in the batter after about 10 minutes of marinating. Coat with the bread crumb mixture.
It would be easy if one person is dipping the fish into the batter and the other person is coating the fish into the mixture.
* Can double dip the fillets if you like after coating it once in the breadcrumb mixture.

Bread crumb mixture
1/2 cup bread crumbs more if needed
1/4 cup crushed corn flakes
oil about 1 tbsp per fish fillet

Mix the bread crumbs with corn flakes and coat the batter dipped fillet until all sides are well coated and leave aside.
Heat a non stick pan with 1 tbsp of oil in medium heat. Pan fry each fillet of fish for about 3 to 4 minutes per side in a total of 5 to 7 minutes per piece.
Fry the fish 2 or 3 at a time depending on the size of the pan as long as the fish can fit in the pan flat in one layer.
To see if the fish is cooked, pierce the middle of the fish with a fork and you will see the fish white and it will easily separate into parts. Serve warm.


After dinner you can enjoy a special treat from Kinder®, share the chocolates and enjoy some time to play with the children and their new toys.


Check out Kinder Canada page for a chance to win $200 worth of gift basket. They are giving 10 people the opportunity to win these baskets and will have more promotions and contests coming up soon.


Superb car we love it :)

A beautiful zebra puzzle lots of fun, excited to see all the toys :)

Disclosure: As a part of the Kinder® Mom program I receive compensation. All opinion and written content are my own. Please Ask First

Sunday, September 18, 2011

Eggplant in the garden and casserole


1 big Italian eggplant
1/4 tsp turmeric
1/4 tsp salt
oil to pan fry

Slice the eggplant into 1/4" vertically. Marinate the slices with turmeric and salt for 15 minutes. Then remove the liquid onto a paper towel or squeeze it out by pressing between the palm. Pan fry the eggplant slices and leave aside.

Make the sauce
2 tbsp oil
1/2 cup minced meat
2 tbsp onion
1 tsp garlic
1/2 tsp ginger grated
1 green chillie
1/2 tsp chillie powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1 cup tomatoes
1 tomato sliced to garnish
1/4 cup cheese grated

Heat oil sauté the onion, garlic, ginger, green chillie, minced meat with the spices. Keep mixing and when the minced meat is separated add the tomatoes. Cook covered till it becomes a thick sauce.

In a baking dish layer the eggplants in single layer, pour the meat sauce over it. Then put another layer of eggplant and pour the remaining sauce over it. Place the sliced tomatoes and then sprinkle the grated cheese over it.
Bake at 375F for 10 to 15 minutes till the cheese is melted.

Check torviewtoronto for a vegetarian version of the eggplant casserole, this was served as a side dish with Rice with vermicelli.


More ideas on using eggplant

A little about planting Brinjal or Eggplants.

This is my first time planting eggplants in the garden. I bought the plant in a small pot in Spring and planted it on the ground after the frost when the soil was warm.

The beautiful violet flowers are delicate and fall off easily i.e. cool nights could make it to fall as well. Flowers produce the fruit, so the amount of fruit produced depend on the flowers that mature. The tops are thorny which protects the eggplant from bugs.

To harvest cut the eggplant with scissors when the skin is glossy and firm. The size of the eggplant depends on the variety. When it grows bigger there are more seeds inside. We enjoyed and loved picking eggplants from the garden, it is amazing just to watch it turning into a vegetable from a flower.

It could work in containers if it is at least 18" in diameter and deep, but I think vegetable plants grow better on the ground.


"Do Something Little, Help Something Big"

Pledge to do a positive thing on the Energizer site even if it is just a smile :) and they will donate $1 to evergreen until September 25th. Let your friends know this too and help this cause that make cities more livable.

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

Monday, March 28, 2011

Fluffy steamed savoury cakes


These idlies are lots of fun to make this is how we helped.

You need...
1 1/2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp curry leaves chopped
1/2 tsp grated ginger optional
1 cup semolina
1 tsp salt
1/2 cup yogurt whipped
2 tbsp coriander leaves chopped
1/2 cup water
optional vegetables 2 tbsp carrots, 2 tbsp zucchini grated

1 tsp baking soda
1 tsp lime juice

2 cups of water for the idly pan
1 tbsp oil to apply on idly moulds

Heat oil add mustard seeds then add cumin seeds. Add the curry leaves and ginger grated if using. Add semolina stir and roast till it becomes a light golden colour and you can smell the aroma. Remove from heat, transfer into a bowl and add salt.

When the semolina becomes a little cool add the whipped yogurt and mix. Add water little at a time and make a smooth batter. Leave aside for about 10 minutes covered. If using vegetables grate them and add it to the mixture. The batter should be thick pourable consistency, don't add too much water. Usually semolina absorbs water so you might have to add a little more than 1/2 cup of water.

Heat a big pan with 2 cups of water in medium high heat before adding the baking soda and lime juice into the mixture. The pan should fit the idly stand and water on the bottom of the pan should not touch the mould, so adjust water accordingly. A tight fitting lid with a hole. Oil the idly moulds using a pastry brush.

Instead of using baking soda and lime juice can use 1 tsp of Eno salt, available in Indian stores. Add eno salt or add lime juice and baking soda into the semolina mixture and quickly mix, you will see the mixture will fizz.
Once the eno salt is put the mixture should be steamed right away so this is the last step . Quickly put a tbsp of mixture into each oiled mould, don't put too much on each mould.

When the water is boiling in the pan carefully put the idly stand (if you don't have an idly pan see below) and cover with the tight lid and steam on medium high heat for 7 to 9 minutes. Insert a skewer in the middle and if it comes out clean it is done. Off the heat and leave it for 2 minutes.
Carefully take the idly stand out of the pan, be cautious as it is hot and steam will escape. Using a spatula or spoon slide the idlies out of the mould. If it is steamed for a long time idlies will become hard.

This recipe makes 16 idlies. Serve the hot idlies with chutneys,sambar, dal or gravy.
Updated: If you don't own a idly pan try making in a cake pan and steaming. The same way but inserting a cake pan that will fit inside the steaming pan as long as the water touches only the bottom of the pan. Cover with a lid that has a hole in it. Put only about 1" high mixture to steam in the cake pan.

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