Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Friday, July 13, 2012

Wafu: vinaigrette and dressings



Wafu is a Canadian based company that has a variety of Japanese style vinaigrette and dressings.  Wafu products are inspired by authentic Japanese ingredients such as sesame, ginger and wasabi.  
The flavours offer a different taste experience, so I wouldn't say it is for every palate. Those who enjoy Japanese and oriental cuisine will like these products because it has the taste and smell of rice vinegar. This person in our home is my husband :) he could have had half a bottle of the vinaigrette in a day.
The products have no trans fat, colour or artificial flavour.  It is low in cholesterol and saturated fat.  The kosher certified products are a source of Omega 3.  However, because the wasabi Edamame Japanese dressing and roasted sesame dressing has alcohol in it and is not halal I didn't taste it.
The vinaigrettes and the ginger carrot dressing doesn't have alcohol so I tested them in a variety of salads and as a dip.  I plan to use the remaining vinaigrettes following the suggestions that are on the Wafu site.  The vinaigrettes are light tasting, tangy and not spicy. 

Corn and pepper salad
1/2 cup cooked corn
1/4 cup diced red pepper
1 tbsp wasabi edamame vinaigrette


Toss everything together and serve cool.


To make Wafu oriental salad toss romaine lettuce, carrots, cucumber, green onion, cherry tomatoes, chives and chilled vinaigrette.
Vinaigrettes can be used to marinate chicken, shrimp and seafood before we pan fry or grill.
We can serve the dressing as a dip with sushi.

The selection of products can be used to dress, dip and marinate food so we can enjoy a unique Japanese meal within minutes.    
Wafu products are available online and at all these stores in US and Canada.
Stay connected with Wafu on twitter @WafuBrand.
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Tuesday, May 29, 2012

Cooked asparagus side dish

asparagus side dish
1 bunch asparagus
2" water
1/2 tsp salt to preference
1/2 tbsp butter
1/4 tsp pepper optional

Remove the woody bottom of the asparagus it will snap easily or we can peel the tough part of the  asparagus stalk using a vegetable peeler.  

Put the asparagus in boiling salted water.  When it is cooked to preference drain it out of the water.  Place it in a serving dish with butter, put more salt and pepper if needed and serve.

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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 :)

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Tuesday, July 26, 2011

Fruit salad


1 to 2 apples
1 to 2 pears
1 to 2 bananas
1/2 cup mango
1/2 cup strawberries
1/2 cup grapes
any other fruit that is available
1 tbsp orange juice or lemon juice
1 tsp rose water
1 tbsp vanilla flavoured sugar can reduce if all the fruits used are sweet

Cut the fruits small for more taste. Grapes and strawberries can be kept as whole or cut into two. Toss the fruit with orange juice or lemon juice, rose water and vanilla flavoured sugar and serve chilled on its own or with ice cream.

If the sugar is not vanilla flavoured use vanilla essence. I flavour the sugar by keeping vanilla beans inside the sugar as I don't use vanilla essence.
It is important to use citric fruits to keep the colour of the apples, pears and bananas fresh and to prepare the fruit salad beforehand.

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Wednesday, April 27, 2011

Carrot salad


Simple to make salad with carrots you need...
1 cup carrots
1/4 tsp salt
1/4 tsp pepper
1 tbsp onion chopped thinly
1 green chillie diced optional
lemon juice or tomatoes to taste

Grate the carrots carefully and toss it with salt, pepper, onion, green chillie and tomatoes or lemon juice.
If adding tomatoes add without the seeds and skin of the tomato. Dice the tomato thinly and don't add lemon juice. Green chillie can be omitted or ask an adult to help deseed and chop the green chillie finely. Ask an adult to help chop the onions as well.
Enjoy the carrot salad as a side dish or as a cold salad.

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