We are all going through different emotions during this pandemic. I am sure my children are going through emotions as well since our socializing has reduced. During a conversation, my son asked me if we could have a fancy dinner. I was inspired by his creative energy and thought it was a brilliant thing to do and decided to set up my blank table and make it festive.
Here are some awesome tips for you so that you can bring back family dinner time to make it feel special:
- Dinner time need not be boring! Make it fun by decorating the table, here I did an autumn theme.
- In December I plan on doing a winter theme. Who does not like snowflakes, candles and gold decor?
- Involve the kids in the process. They can come up with great ideas too. These are the memories they will always remember and cherish
- You can also extend the decor to the rest of the house. I like minimalism, so I made an autumn wreath for our front door
Share your ideas with me of how you set up the table at your home to make meal times fun!.
Until next time,
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!
- 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)
Remove tails from the shrimp and thoroughly wash the shrimp, removing all black pieces
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.
Remove shrimp from pan in a clean plate and set aside
In the same pan, add 1 tsp olive oil and sauté the onions until light gold.
Add in the remaining vegetables and sauté for about 5 minutes on high heat. Add the soy sauce to the vegetables and mix well.
Remove the vegetables from the pan and place in a clean plate.
In the sauce that remains in the pan, add in the crumbled cauliflower and mushrooms. Cook until the cauliflower turns translucent.
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!)
Voila! A simple, quick and nutritious meal the whole family can enjoy!
Remember to tag me @kashmirifoodie if you try out this recipe! I’d love to see your creations!
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!
- 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
Remove turkey from refrigerator and allow to rest at room temperature for atleast 30 minutes.
Please oven rack on lowest position.
Preheat oven to 400 degrees.
Gather all items needed to prep turkey (roasting pan, spices, meat thermometer etc)
Coat roasting pan with oil/cooking spray.
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).
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!
Stuff the lemon, onion and fresh herbs into this seasoned cavity.
Overlap the skin to close the cavity and use bakers twine to tie the turkey legs together.
Tuck wings under the turkey body.
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.
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.
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.
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.
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!
When the turkey is done, remove from oven and and allow turkey to rest undisturbed for 30-60 minutes.
Carve, serve and enjoy!
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!
Nutritional facts: http://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/
How to store: http://makesitsuper.ca/all-about-ontario-turkey/storing/
All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/
Aloo Kabobs (Potato Cutlets)
These savoury potato cutlets are the perfet snack or dinner food!
- 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
Boil the potatoes and once done, take the peels off all the potatoes and mash up in a large bowl
Add in all of the spices and cilantro and combine well
Form the patties, set aside
In a shallow skillet, add in vegetable oil and turn on medium heat as we will be frying these patties
Crack both eggs in a shallow dish. Whip up the eggs.
Dip each patty into the egg mixture then carefully place in the skillet. Be careful as the oil will be hot.
Once golden brown, flip over and dry the other side
Place on paper towel lined sheet to absorb excess oil.
Continue until all cutlets are cooked
Enjoy with tamarind date sauce or green chutney!
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!
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
1 egg, whipped
**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:
- Add a couple of tablespoons of the meat mixture to each ramekin, covering the puff pastry at the bottom.
- Take a handful of cheese and place on top of meat.
- Add some more of the meat mixture on top of the meat
- Place the second puff pastry circle on top and using your hands or a fork, press the dough into the sides of the dish.
- Poke a few holes with a fork in the puff pastry to allow steam to escape.
- Brush each top of puff pastry with the egg mixture to get a beautiful shine.
- 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.