Thursday 19 July 2018

Butter Chicken

This is my version of a favorite comfort food.

Recipe
  • 1.5 tablespoon chilli powder
  • 1 tsp garam masala
  • 3 Tbsp oil
  • 1 small onion 
  • 2-3 frozen chicken breasts
  • 2 tbsp pressed garlic or 2 tsp garlic powder
  • 1 tsp ginger
  • 2 cups spaghetti sauce
  • 1 cup cream or 1 cup coconut milk/alternative creamy milk
  • 1/4 cup or more pressed lemon juice
  • 1/2-1tsp salt
  • 1/4 tsp Pepper

Start with the first 5 ingredients, pop them into a frying pan. Mix the oil into the spice, cover and cook on low until the edges of the chicken turn white. 
Add garlic until aromatic 30-60 seconds. Remove chicken and slice
Add spaghetti sauce and sliced chicken, cover and let cook until chicken is cooked through. Add ginger, salt, pepper, lemon and then mix in the cream. Allow it to return to a mild boil. 
For best flavour let it cool and refrigerate. Re-heat 6 hours later or eat the next day. The spices really soak in better. You can add chilli powder or pepper if you want it spicier. 
Enjoy with Flatbread and rice. 



Sunday 28 January 2018

Pumpkin Pie


Hey there! 

This simple delight is sure to make your night. 

Here is the method:

Crust

1/3 cup brown sugar

1/3 cup oil (minus 2 Tbsp) approx 3/4 of the measuring cup full. 

2/3 cup flour 

1/4 tsp salt

Mix together dry ingredients, pour oil and mix by hand until it is all one consistency. Press and smooth into the bottom of the pie plate.

Pie filling

1 cup pumpkin purée

1 cup milk

1 egg

1/3 cup sugar

1 teaspoon cinnamon

1/2 tsp ginger

1/4 tsp cloves

Blend in a blender or whisk together. Pour onto the unbaked crust.

Bake at 350F for 30-35 minutes until the middle is no longer super jiggly.

If it gets an ugly crater or ridge gently smooth the top of the pie with a butter knife and let it cool.:)

Hope you enjoy it as much as we do! 





Friday 26 January 2018

Pea Falafel


Today's delectable recipe is adapted from the wonderful blog called NotWithoutSalt.

https://www.google.ca/amp/notwithoutsalt.com/spring-pea-falafel/amp/

The taste is mild yet full of flavour.  A perfect protein punch. 

Recipe:

3 cups cooked chickpea (1 cup dry -pressure cooked) 

2 cups thawed green peas

1 small onion chopped coarsely

3 garlic cloves chopped coarsely

1 1/2 tsp cumin

1 tsp salt

1 1/2 tsp of baking powder

7 tablespoons of flour

Method:

Place chickpeas, onion, garlic, salt, cumin, and peas into a high powered blender or food processor. Mix until it makes a product that has bits and chunks of pea and chickpea that is also slightly like a paste. 

Stir in the baking powder and flour. 

Scoop with a 2 Tbsp cookie scoop onto parchment paper. Makes about 29.

Leave as is or flatten slightly with a spatula.

Take a pastry brush and about 4 tablespoons of oil. Brush the tops of the Pea Falafel.

Bake at 350F for 30-35 minutes. Flip over the Falafel after 15 minutes and bake so both sides get golden and crisp. 

Enjoy with flatbread and any topping you would like. The following list is some of my favourite toppings:

Pickles

Cheese

Onion

Tomato

Bell pepper

Salad dressing

Hummus

Avocado

Leafy greens

Enjoy!! :)