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Kitchen Organization Project with Kitchen Stuff Plus

The Kitchen Stuff Plus Organization Event is on until February 11th-use promo code: KASHMIRIFOODIE-10 to save an additional 10% off your purchase both in store and online (http://ksp.store/organizingwithkashmirifoodie)

The kitchen is the heart of our home, like in many people’s homes around the globe. This is where we not only prepare our food and eat it, it’s a meeting place for our family, where deep discussions are had and our baby’s first steps were taken (no joke!). The kitchen is my happy place, where I can get creative, let loose and just be in the zone to cook up a storm and get a healthy meal on the table for my family. And this means it gets messy quickly!

By taking part in the Kitchen Stuff Plus Organization Event, on now in stores and online, I realized that my kitchen had no flow- in the sense that items didn’t make sense in their current placement. Items I needed while cooking weren’t readily available-they were halfway across the room. There was also a lot of wasted space in my cabinets, unnecessary clutter, items I no longer need and multiple packs of the same food because I had forgotten that I had bought some in previous week(s)!!! This collaboration gave me the chance to focus on the room in my home that I used most but had spent the least amount of time giving any thought too. I seriously had not made any changes to my kitchen since we moved in 4.5 years ago.

Here is how I went about prepping my kitchen:

  • Empty out one cabinet at a time
  • Wipe down all cabinet shelves and insides of cabinet doors
  • Go through cabinet contents and discard anything expired, discard or donate items no longer used and put aside anything that needs to go somewhere else in the kitchen
  • make a game plan for that particular cabinet (ie. plates cabinet, glasses/mugs cabinets, small appliances cabinet etc)
  • Start organizing the cabinet using the accessories from Kitchen Stuff Plus
  • Repeat until your entire kitchen is organized!

OUR KITCHEN…

And now for my clean and organized kitchen cabinets thanks to the accessories from Kitchen Stuff Plus:

 

Small Appliance/Serveware Cabinet: The KSP Curvy Divided Kitchen Organizer was used here for my trays and platters. This vertical kitchen organizer allows for more items to be placed in the cabinet and allows easy access to items.
Cookware and Bakeware Cabinet: The KSP Curvy Divided Kitchen Organizer was used for my pans. The KSP Max Divided Kitchen Organizer was used for my cookware lids. The KSP Mesh Divided Pan/Board Rack was used for my bakeware. Vertical organization is not only visually appealing, the functionality that each accessory provides is fantastic in creating a clean looking cabinet along with making my life easier in getting things out of the cabinet.
Glasses, Mugs and Travel Mugs/Bottles Cabinet: The InterDesign LINUS Stackable Bottle Rack was used to organize travel mugs and water bottles. I love this organized look so much that I am going to get another set for the remainder of my bottles. Having all the drink ware in one cabinet just makes so much sense!
Tableware and Serveware Cabinet: The KSP Space Logic Expandable Kitchen Shelf was used here to add extra storage space to my cabinet. Loving this look because I had previous stacked items on top of each other and it was not pretty. Everyday items were placed on the lowest shelf while our fancy dinner set was placed on the highest shelf because we rarely use them unless we have guests coming over!
Spice Cabinet: Bottom Shelf: The InterDesign Linus Stadium Large Spice Rack was used for my everyday cooking spices. Middle Shelf: KSP Mod Cylinder Canisters were used to store my spice overflow. Top Shelf: The KSP Fridge Storage Deep Bin was used to organize spices not used on a daily basis.
Spice Cabinet: Labelled some of my jars!
Tupperware, Baking Accessories and Everything Else Cabinet: Lowest shelf: KSP Mesh Expandable Kitchen Shelf was used for extra storage space. Middle and Top shelf: The clear KSP Fridge Storage Deep Bin was used to store tupperware lids and baking accessories for easy viewing. Third Shelf: The KSP 2-Tier Space Logic Corner Shelf  was used here to store glass bakeware.
Medicine Cabinet/Food Wrapping Cabinet: The KSP Fridge Storage Deep Bin was used here to store all medicine/vitamins. The clear bin allows easy viewing of items. The KSP Mesh Expandable Kitchen Shelf on the lower shelf allows extra storage of food wrapping materials. We have two empty cabinets for overflow. Less is more.
Upper Pantry Cabinet: I used the Medium KSP Fridge Storage Deep Bin in the middle shelf to organize baby food on the left and my snacks on the right. I also used a few KSP Mod Cylinder Canisters to store things like dates for my smoothies, tea bags and brown sugar-all the things I need easy access to in the morning!
Lower Pantry Cabinet: I used the KSP Easy Lock 3.6L Acrylic Canister with Locking Lid to store rice cakes and the KSP Easy Lock 1.7L Acrylic Canister with Locking Lid to store cereal. On the lower shelf I have organized all pantry items in the KSP Mod Cylinder Canisters. Love the look of this and the clear jars makes it east to locate items. My next step for these will be labelling the jars! I highly recommend taking items out of their packaging and putting them into clear canisters like these so you 1) know when you’re running low on an item and need to restock 2) actually know what you have in your pantry!! When you know what you have, there will be reduced food wastage!
Cutlery Drawer. I used the Made Smart Tidy Cutlery Tray here. I’ve also used the InterDesign Linus Rectangular Drawer Organizer at the base of the drawer for baby utensils and soup spoons.
Cooking Utensils Drawer: I used the Made Smart Tidy Utensil Tray (Granite) here to store all of my large items. I also used the clear InterDesign Linus Rectangular Drawer Organizer for extra storage.
Baby Drawer: I used the clear Small KSP Fridge Storage Deep Bin for the sippy cups. The Medium KSP Fridge Storage Deep Bin was used to organize plates, bibs and bowls.
Baking Drawer: The small KSP Fridge Storage Deep Bin (Clear) was used to organize my measuring cups. Loving my Kitchen Basics Silicone Spoon Rest, Silicone Oven Mitts and Silicone Baking cups!

 

The Kitchen Stuff Plus Organization Event is on now in stores and online until February 11th (use promo code KASHMIRIFOODIE-10 to save an additional 10% off your purchase both in store and online). All of the items I used to organize my kitchen can be found here: http://ksp.store/organizingwithkashmirifoodie

That’s our new organized kitchen! Now it’s time for YOU to get busy organizing your kitchen!

Good luck!

-Tabassum

Images by @haphotography.ca 

Florals by Zuhoor Designs (http://www.zuhoordesigns.com)

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Low Carb & Reduced Sugar Cheesecake Bites

During both of my pregnancies, I had gestational diabetes, which is a type of diabetes present in some women only during pregnancy. And like any diabetes, gestational diabetes affects how your cells use sugar (glucose). Anyways you can read more about that on my Postpartum Weight Loss Journey blog posts here.

I was diet controlled which meant I didn’t have to take insulin. I really craved and missed high sugar fatty desserts but could not have them due to this issue. So I got creative !!! I made the following:

LOW CARB CHEESECAKE BITES:

The crust:

  • 2 cups blended unsalted mixed nuts
  • mixed with 2 tablespoons melted butter and a dash of cinnamon.

The cheesecake portion:

  • 1 block of cream cheese,
  • 2 eggs,
  • 1 Tspn vanilla extract
  • 1 teaspoon brown sugar. 
  1. In a food processor, blend the nuts together and add in the butter and mix until combined.
  2. In a muffin tin, evenly spoon out the nut base and press down with the back of your spoon.
  3. Pour in the cheesecake mixture evenly throughout muffin pan.
  4. Bake at 425 degrees for about 20-25 minutes.
  5. Cool on counter for at least an hour then refrigerate.
  6. Top with a mango and blueberry puree.
  7. Enjoy!

*Makes approximately 12 bite sized portions.

*Loved these so much AND they didn’t spike my blood sugar…score !

xoxo

Tabassum

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Vegetable Pulao using Handi Extreme Double Extra Long Grain Rice

Pulao has always been a staple in our house. I grew up eating more pulao than biryani. I think it might be a Kashmiri thing. Anyways,  the subtle yet flavour packed rice has been my favourite for many year and now it’s a highly requested dish by both of my toddlers. While we love beef pulao (recipe in my Ramadan eBook here) I like to change it up from time to time and make a vegetable pulao, especially when serving it with a main meat dish (re: kofte or a mutton dish)

This recipe comes together very fast, in under 30 minutes, which is essentially why I love it. 

Pre-soaking the Handi Handi rice is essential to this recipe but don’t worry I’m not talking hours, I just soak the rice for 15 minutes or the time it takes to makes the masala part of the recipe. The Handi Extreme Double Extra Long Grain Rice is the perfect rice to use. The long grains soak up the water, reducing cooking time a tad bit. First, I rinse the rice until the water turns clear after washing. Then I soak the rice in water for about 15 minutes prior to cooking (that’s when I brown the onions and sauté the spices!)

 

 

 

 

 

Ingredients:

2 cups Handi Extreme Double Extra Long Grain Rice

1 tsp Handi Pink Hemalayan Salt

1 tsp Handi Garlic and Ginger Paste

4 cups water

1 cup frozen mixed vegetables

6 black cloves

2 black cardamom pods

1 bay leaf

1 tsp whole black pepper

1/2 tsp cumin seeds

1 star anise

1 small onion, sliced thin

1 small cinnamon stick

                                                                                                         1 tbsp coriander seeds

                                                                                                    1 tbsp fennel seeds

 

 

Preparation:

  1. In a pot fry onions until very dark brown (but not burnt) 
  2. Take onions out, and put in mortar and pestle and grind 
  3. In the same pot add in the spices and fry until fragrant, about a minute or two
  4. Add in the Handi garlic and ginger paste
  5. Add in the frozen mixed vegetables and sautée for a five minutes
  6. Mix well for a few mins 
  7. Add 2 cups pre-soaked rice (but remove liquid by drawing the rice before adding to pot)  to 3 cups water when it boils first add in crushed onions 
  8. Add in Hand Pink Salt Grains (ground up using the mortar and pestle) and cumin seeds to taste 
  9. Cook on medium high heat until water evaporates 
  10. Cover and put in oven at 350 for 30 minutes 
  11. Optional-remove large pieces of whole spices at this point before serving
  12. Enjoy!

 

 

 

All of the products I’ve used can be found on the Handi Food Products website: https://www.handifoodproducts.ca

Handi ad: https://www.youtube.com/watch?v=OvJipWgS1Wg

 

I would love to see your Ramadan creations so don’t forget to tag me on instagram @kashmirifoodie

 

Happy cooking!

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Vegetable Curry with a side of Furlani Garlic Toast!

I’ve been keeping a little secret….we LOVE garlic bread in this house, specifically Furlani Garlic Toast! The versatility and subtle garlic flavour of this toast is what I love most about it. Furlani products are vegetarian, so I can feed my family in confidence 🙂

A little backstory for you all: One day I was at home with the kids and I hadn’t gotten a chance to pick up the traditional roti we usually pair with our homemade curries (Hi, my name is Tabassum and I cannot for the life of me make a round soft roti so I gave up for now lol) and my kids were HUNGRY. So I was picking my brain on what vehicle to use with the curry to feed the kids. Then the lightbulb moment happened: I had Furlani Garlic Toast! I quickly popped a few pieces into my oven and within 5 minutes dinner was ready! The kids gobbled up the curry and garlic toast and were really happy doing so may I add!

That night I put the kids to bed and taste tested this out myself…and guys, we have a winner!! The thickness of the bread is perfect to sop up delectable curries and the subtle garlic bread added another element of flavor to overall dish!

And so, ladies and gentleman, I present to you: Fusion Vegetable Curry with a side of Furlani Garlic Toast!

Vegetable Curry Recipe:

 

Ingredients:

2 tbsp vegetable oil
4 cups mixed vegetables (I used frozen)
1 medium potato
1 medium onion, diced
1 tomato, chopped
3 garlic cloves, mined
1 tbsp freshly grated ginger 2 tsp garam masala
1⁄2 tsp turmeric
1 tsp ground coriander
1⁄2 tsp black pepper
1⁄2 tsp red chilli powder
1⁄2 tsp salt (or to taste)
2 cups vegetable broth
1⁄4 cup cilantro (garnish)

 

 

 

 

Method:

●  Add the the vegetable oil to a large pot and place over medium heat

●  Sautee the onions for 5 minutes or until golden brown

●  Add in the tomatoes, garlic and ginger and cook down until soft or the onion and tomato mixture gets to a paste consistency, stirring periodically

●  Add in the spices: salt, garam masala, turmeric, ground coriander, black pepper and chili powder

●  Saute for one minute

●  Add in the vegetable broth along with the mixed vegetables and the potato

●  Stir to incorporate and cook covered or 10 minutes, stirring periodically

●  Uncover and mix gently, 5 minutes

●  If there is a lot of liquid left, continue to boil on medium head until reduced (curry should

be thick but if you like it one the thinner side, reduce boil time)

●  Once the potatoes have softened completely, the curry is complete!

●  Enjoy!

 

I hope you will try out this vegetable curry recipe with a side of Furlani Garlic Toast! You won’t be disappointed.

Website: ​https://furlanis.com/garlic-texas-toast/

Available at the following retailers: Metro, Costco, Sobeys, No Frills, Loblaws, Giant Tiger, Walmart

#MyFurlani #FurlaniRecipes #Garlictoast #garlicbread

 

Until next time,

Tabassum

 

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Swiss Meringues

This past Ramadan I whipped up meringues for charity. It was a humbling experience and the outpouring of support from my followers was incredible, for which I am so thankful.  However, due to all of the orders that came in, I didn’t get the chance to gift any meringues to my friends or family! So this Eid, I made them mini Swiss meringues. After careful research, I discovered that Sugar Art Canada (@sugarartcanada) offered Eid Meringue Sugar Transfer sheets. They were kind enough to send me some samples to test out! Thank you Sugar Art Canada!

This is the pattern I received:

Basically, in place of parchment paper on the baking sheet, you place these meringue transfer sheets and pipe the meringue onto it. In the process of baking, the stamp transfers onto the bottom of the meringue. Pretty cool!


Here is a video tutorial I put together:


I have a special surprise for you all: Sugar Art Canada is offering you all a 10% discount when you use code ‘Kash10’ at checkout. Full disclosure, I will receive a tiny commission from each sale. 


I’m so excited that a product like this exists and that we can now get customized Eid products to make our celebrations a little more festive!


Eid Mubarak everyone!

-Tabassum