Posts Tagged ‘Recipe’

Ground Chicken Pot Pie

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Assalamu alaikum and hello!

It’s been awhile since I completed a blog post… so much has been going on and keeping me busy, I’ll reveal a BIG surprise soon (stay tuned!)!! The weather is getting chilly- so today I decided to make some comfort food-ground chicken pot pie. First time making this and my stomach is rumbling from the delicious aroma that has taken over my home!

RECIPE

 Ingredients

1 package of butter puff pastry

1/2 onion, diced

3 tablespoons vegetable oil

1 lb ground beef or ground chicken

1 cup frozen vegetables [I used carrots, peas and green beans medley]

Salt and pepper to taste

Mozzarella cheese

1 egg, whipped

 Directions

**Take the butter puff pastry out of the freezer and allow it to thaw on the counter for 2 hours prior to beginning this recipe**

*Pre-heat oven to 450 degrees*

Add the oil to a pot set to medium heat.

Dice up the onions and add to the pot. Sauté until golden in colour.

Then add the frozen vegetables to the pot. I prefer small cuts of vegetables so I used diced carrots, green beans and peas.

Add salt and pepper to taste-I used about half a teaspoon salt and 1 teaspoon of black pepper.

Sauté the onions and vegetables together for 3 minutes.

Turn up the stove to a medium/high setting. Now add your ground beef or ground chicken. I clearly used ground chicken 🙂

Mix well and cook for 10 minutes, stirring every so often.  Once the meat is cooked, turn the stove to a lower setting allowing the excess liquid to evaporate. [I let mine simmer for another 10 minutes].

While the cooked meat was simmering-I prepared my ramekins:

Spray or brush each ramekin with oil.

There were two rolls of puff pastry in the package I used. Gently take out one of the puff pastries out of its packaging and roll it out in order to get the quantity of pieces you need. I rolled out the dough so that I could get 6 circles using a cookie cutter I had. In total, I cut out 12 circles (6 for the bottom of the ramekins, and 6 for the top of the pot pie)

In each ramekin-place a circle of the dough and press it along the sides of the dish.

When the meat is done, proceed to assembling the pot pie:

  1. Add a couple of tablespoons of the meat mixture to each ramekin, covering the puff pastry at the bottom.
  2. Take a handful of cheese and place on top of meat.
  3. Add some more of the meat mixture on top of the meat
  4. Place the second puff pastry circle on top and using your hands or a fork, press the dough into the sides of the dish.
  5. Poke a few holes with a fork in the puff pastry to allow steam to escape.
  6. Brush each top of puff pastry with the egg mixture to get a beautiful shine.
  7. Continue step 1-6 until all ramekins are done.

Place the ramekins on a large baking sheet and then on the lowest cooking rack, place in the oven.

Cook for about 15 minutes. Take a fork and test the top of the puff pastry, if it comes out clean, the pot pie is done. A golden crispy top is another way of knowing they are ready.

Allow the pot pies to sit for 5 minutes before serving.

Enjoy!!!!!!!!

 

 

 






Crepes!

Ahh crepes! How I love thee. I was first introduced to crepes many many years ago when my younger sister had to make them for her high school french immersion food project (try saying that three times quickly-tongue twister!!) So naturally, my mom made them for her LOL. All I know is, my sister speaks french fluently (mashAllah) and I am thankful she had this project and my mom learnt to make these amazing crepes and passed the recipe down to me! It’s pretty easy once you get the hang of it. You have to work fast in rotating that pan to evenly coat the pan with the batter. And the best thing is, you can eat these any time of the day and change the filling/toppings up to fit the meal (but that’s another blog post 😉  )  Here ya’ll go:

RECIPE

Ingredients

1 cup all-purpose flour [or whole wheat/multigrain flour like I used!]

2 eggs

1/2 cup milk

1/2 cup water

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons butter, melted

OPTIONAL TOPPINGS (can substitute with other goodies):

Oreos

Caramel sauce

Chocolate sauce

Cream cheese frosting

Vanilla Ice cream

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, whisking to combine. Add the salt and melted butter; beat until smooth.

Heat a lightly oiled/buttered frying pan (non-stick preferably!) over medium high heat.

Pour or scoop the batter onto the centre of the pan/griddle, using approximately 1/4 cup for each crepe and tilt the pan in a circular motion so that the batter coats the pan surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula, flip and cook the other side.

Your crepe is now ready! I have spread my crepe (pictured above) with a Betty Crocker cream cheese frosting (mmm!), with mashed up Oreo’s topped with a single scoop of vanilla ice cream which was drizzled with caramel and chocolate sauce!! All sorts of topping combinations can be had on crepes: fresh fruit, different flavours of ice cream, brownies, etc-the possibilities are limitless (my mouth is watering as I type this out!!!!!)

**Note: remember to re-butter the pan lightly after each crepe is made to prevent sticking to the pan **

 






Nat Nat Breakfast Cookies

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up. I learnt about this cookie from my good friend Nat. She’s the healthiest eater I know along with being one of the nicest people ever! I miss our daily tea chats Nat!!! This post is dedicated to Nat :):)<3<3

Okay here is the recipe for you all:

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 

 *The dry ingredients added-aren’t they a beauty?*

 






Meatless Monday – Channo Ka Salan (Chickpea Curry)

RECIPE

Ingredients

1 medium size can of chickpeas

1 medium sized onion

1 medium tomato

½ teaspoon salt

½ teaspoon laal mirch (red pepper)

½ chaat masala

¼ teaspoon baking soda

Directions

On medium heat and in a medium size pot, fry the sliced up onion until light brown

Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)

Mix everything together in the pot, this creates the fabulous masala

Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute

Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes

Check the contents of the pot often and mix together

When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes

With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.

Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!

Enjoy!

 

 






Poached Eggs!

RECIPE

Ingredients

Eggs

1 tablespoon Vinegar

Water (amount dependent upon size of your pot, fill halfway)

Green onions (optional)

Directions

Bring a half filled pot of water to a simmer

Add a dash of vinegar to the pot

Crack the eggs individually into a small bowl

Create a gentle whirlpool in the water using a whisk

Slowly tip the egg into the vortex that is created (you will see the egg whites wrapping around the yolk!)

Let this cook for three minutes

Remove the egg with a slotted spoon

Place on a paper towel to remove the excess water and pat gently to dry

Serve on an english muffin or a multigrain bagel and garnish with green onions!

Enjoy!

 






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