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Shrimp Stir Fry with Cauliflower Rice

 

Shrimp Stir Fry with Cauliflower Rice

This is a simple and nutritious meal that was a huge hit with my family, including my kids! I kept the shrimp super basic in this particular recipe but feel free to toss in the shrimp with the vegetables to add more flavour!

Course Appetizer, Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Tabassum

Ingredients

  • 300 gram Cooked Shrimp tails off
  • 1/2 Red Onion thinly sliced
  • 1 head Broccoli
  • 2 cups Asparagus chopped
  • 1 cup Julienned Carrots
  • 1 tspn Garlic crushed
  • 340 gram President's Choice Crumbled Cauliflower
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Soy Sauce
  • 1/2 cup Cremini Mushrooms
  • 2 tsp Green Onion garnish
  • 1 tsp Sesame Seeds garnish

Instructions

  1. Remove tails from the shrimp and thoroughly wash the shrimp, removing all black pieces

  2. In a pan, on medium high heat, add in 2 tbsp olive oil and add in the shrimp. Sauté shrimp and season with salt and garlic to taste.

  3. Remove shrimp from pan in a clean plate and set aside

  4. In the same pan, add 1 tsp olive oil and sauté the onions until light gold.

  5. Add in the remaining vegetables and sauté for about 5 minutes on high heat. Add the soy sauce to the vegetables and mix well.

  6. Remove the vegetables from the pan and place in a clean plate.

  7. In the sauce that remains in the pan, add in the crumbled cauliflower and mushrooms. Cook until the cauliflower turns translucent. 

  8. Plating Time: In a clean bowl, add a layer of the cauliflower rice, topped with the vegetable mixture and then the shrimp. Garnish with the green onions and sesame seeds. Optional: drizzle with hot sauce (I did!)

  9. Voila! A simple, quick and nutritious meal the whole family can enjoy!

  10. Remember to tag me @kashmirifoodie if you try out this recipe! I'd love to see your creations!

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Turkey is a Superfood!

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

Turkey is a recognized super food!! It’s low in fat, packed with nutrients and a healthy alternative to other proteins.  See infographic for all things that #makesitsuper

Now that it’s clear that turkey is a nutritional powerhouse, lets talk about introducing it into our daily lives! I know traditionally turkey was reserved for holidays and/or big gatherings but not anymore! I can think of so many recipes for breakfast, lunch and dinner that include TURKEY!!! I’ve decided that we’re making it a protein essential in our house due to it’s versatile nature. What do I mean? Keep reading below!

You all know that I LOVE to meal prep! Now this doesn’t mean that I cook seven meals in one day. It means that I do all my food prep on the weekend to make my life easier during the week! And this is where turkey comes in. I went to my local grocery store and picked up an Ontario raised turkey and got cooking! This was the end result:

Yum! With a little meal prep on the weekend, I was able to use the meat from this one turkey to create numerous meals for the remainder of the week! Score! I will share those recipes with you in blog posts to follow…stay tuned!

Not going to lie guys, I was super intimidated when I found out I had to cook a turkey. That’s because I had never made one before! Turns out, it’s really not that complicated! You just need to be super organized and gather all the items you need before you get started. Sounds pretty much like any other meal I create!

Here is the simple recipe I used to create my turkey-I purposefully kept the recipe simple so I could add a ton of different flavours to the other meals I was planning to create with all of the leftover meat!

 

5 from 1 vote
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Course Breakfast, Dinner, Main Course
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 10
Author Tabassum

Ingredients

  • 1 Turkey thawed
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 Onion peeled and quartered
  • 1 Lemon quartered
  • 3 tbsp Olive Oil or melted butter
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Parsley
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Sage

Instructions

  1. Remove turkey from refrigerator and allow to rest at room temperature for atleast 30 minutes. 

  2. Please oven rack on lowest position. 

  3. Preheat oven to 400 degrees.

  4. Gather all items needed to prep turkey (roasting pan, spices, meat thermometer etc)

  5. Coat roasting pan with oil/cooking spray.

  6. Prep Turkey: Remove the turkey from the packaging and dry off with paper towel. If the turkey has a metal or plastic clamp holding the legs together, remove it and discard. Remove the neck and bag of giblets from the turkey (these will be loose in the cavities of the turkey).

  7. Add salt and pepper into the cavity opening and rub these spices all over the cavity with your hands. Think of this as a dry rub and we're building the flavour from the inside out! 

  8. Stuff the lemon, onion and fresh herbs into this seasoned cavity.

  9. Overlap the skin to close the cavity and use bakers twine to tie the turkey legs together.

  10. Tuck wings under the turkey body.

  11. Pat the turkey dry and brush with olive oil. Place the turkey breast side down in roasting rack. Brush the other side with olive oil now making sure the entire turkey is slathered in goodness. 

  12. Place the turkey in the oven for an hour at 400 degrees. After the hour is up, turn the temperature down to 350 degrees and cook for another hour.

  13. Remove the roasting pan from the oven and flip the turkey over, so breast side is facing up. Return to oven and bake from another hour.

  14. Remove turkey from the oven and check internal temperature using meat thermometer. Reading should be 165 in three places: innermost part of thigh, thickest part of the breast and under the wing.

  15. Cooking times vary. A good estimate is 13 minutes per pound. Using a meat thermometer is the best way to make sure the turkey is properly cooked!

  16. When the turkey is done, remove from oven and and allow turkey to rest undisturbed for 30-60 minutes.

  17. Carve, serve and enjoy! 

  18. There will be LOTS of leftovers to use in more meals for the rest of the week! So exciting!

For my first time making a turkey….I was thoroughly impressed with my skills, haha! However, I did a weeks worth of research on prepping a turkey and I am now confident in my recipe! Plus now that I know turkey is packed with vitamins and nutrients, low in cholesterol and sodium, and free of added hormones and steroids, it’s a perfect healthy alternative for any meal! I will definitely be making whole turkey again and creating lots of recipes from the leftover meat! Who wants to join me in including turkey, a nutritional powerhouse, into our homes and not just for special occasions! #makesitsuper

Stay tuned for what I came up with using my turkey leftovers!

-Tabassum

HELPFUL LINKS

Nutritional factshttp://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to storehttp://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/

 

 

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Aloo Kabobs

Aloo Kabobs (Potato Cutlets)

These savoury potato cutlets are the perfet snack or dinner food!

Course Dinner, Snack
Cuisine Pakistani
Prep Time 40 minutes
Servings 5

Ingredients

  • 8 Medium Potatoes Boiled and mashed
  • 1 cup Cilantro
  • 2 tsp Chaat Masala
  • 2 tsp Salt
  • 1.5 tsp Red Chilli Poweder adjust as per taste
  • 1 medium Green Chilli Pepper Optional
  • 1.5 tsp Cumin Seeds
  • 2 Eggs

Instructions

  1. Boil the potatoes and once done, take the peels off all the potatoes and mash up in a large bowl

  2. Add in all of the spices and cilantro and combine well

  3. Form the patties, set aside

  4. In a shallow skillet, add in vegetable oil and turn on medium heat as we will be frying these patties

  5. Crack both eggs in a shallow dish. Whip up the eggs.

  6. Dip each patty into the egg mixture then carefully place in the skillet. Be careful as the oil will be hot.

  7. Once golden brown, flip over and dry the other side

  8. Place on paper towel lined sheet to absorb excess oil.

  9. Continue until all cutlets are cooked

  10. Enjoy with tamarind date sauce or green chutney!

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Ground Chicken Pot Pie

DSC_0085

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!!!!!!!!

 

 

 

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Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***