Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts

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

Tuesday, March 15, 2011

Bagel with tuna


1 tbsp margarine or butter
1 tbsp mayonnaise optional
1 can tuna
2 tbsp onion chopped small
2 tbsp tomato chopped small to taste optional
salt to taste
pepper to taste
bagels
ketchup to serve

Drain the tuna and throw the water. Mix all the ingredients except ketchup and apply on toasted bagels. Put hot sauce for adults or ketchup on the bagel over the tuna and serve warm or at room temperature.

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

Wednesday, February 23, 2011

Party sandwiches with beetroot


What you need... to make these quick colourful sandwiches which are perfect for anytime especially for a party.


1/2 cup beetroot boiled and grated
1 tbsp butter or margarine at room temperature
1 tbsp mayonnaise or more to taste
1/4 tsp salt to taste
1/4 tsp pepper to taste
sandwich bread slices depends on how much filling is put

Ask an adult to help boil the beetroot till it is soft. Then after it is cool, grate it.

Combine butter or margarine, mayonnaise if using, salt and pepper to make a paste. If needed add more margarine and mayonnaise.

Apply a thin layer all over evenly onto one side of the sandwich bread then cover with another slice of bread.
There is no need to butter the sandwiches separately.
Cut the sandwiches into any shape you like, and eat it cold or at room temperature.

Recipe is from torviewtoronto.
All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First