Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts

Tuesday, August 12, 2014

The Fuel Collection For School and Work Lunches

Times have changed since the humble brown bag ruled the lunch room. Many schools have taken the initiative to be eco-friendly and require us to bring a litter-less lunch. This insulated tote bag with adjustable strap is wonderful to carry our lunch in. The quality of food, the variety and portions we take for lunch are more important than just the convenience. Making a meal that is appealing and then putting it in a container that is well designed and multifunctional, will keep our food the way it is supposed to be enjoyed. 

Monday, July 22, 2013

Win these New LunchBlox Kids Lunch Kits

We have been packing our work and school lunches using the LunchBlox for more than a year. We really enjoy using this lunch-portioned containers that snap to a Blue Ice™ chill pack that keep foods cool and fresh all day without refrigeration. During winter we don't use the Blue Ice™ chill pack, but when the weather gets warmer it is very useful.

Thursday, March 15, 2012

Go Green Lunch Box

Go green and save money with these waste free lunch boxes. It is a bento style box, free of phthalate, BPA, lead and PVC.

The silicone seal used in the lid keeps the food fresh. The box is insulated, airtight and leak proof. The lightweight lunch box comes with a steel water bottle that fits into one of the five compartments.

The flap inside the lunch box carrying cover has a pocket to put utensils and napkins. There is also an innovative white board to write messages using a dry eraser; this is cute idea that eco-consciously saves paper.

There are clips on the side of the box, which allows the box to stay with the lids. This could be detached to separate the lid from the box. The box is not microwave or dishwasher safe, however it is easy to wash with soap and water.

It is easy to pack a variety for our children, without wrapping the food individually as the box is designed well and the food will not mix together, even when it is flipped i.e. the sandwich won't get soggy because of the apples :) These boxes makes it easy for the parents in the morning to follow school guidelines for waste-free lunches.

This eco-friendly option would be wonderful for children grade one and up to take to school everyday. It would also be good for summer camps and trips; the stainless steel water bottle holds about 8 oz (1 cup) of water so it is a good idea to take extra water bottles. There are snaps and a lovely turn n' lock mechanism on the lid. Everything is visible for the children, so they know what they have for lunch and will not forget :) to open all the boxes.

The cute designs of the outer covers are made with polyester fabric. Here is a list of locations the lunch boxes are sold at. Save money and the environment by going green with these lunch boxes.

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

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 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
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 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

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