Spinach Chana Dhal – Dhal Palak

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Chana dhal is high in fiber and is low in cholesterol and really good for you. There are lots of other health benefits, just google it and be amazed. It’s a great eaten with rice or roti, perfect paired with meat, fish, chicken or other veggies. It’s also deeeelicious! This dhal like any other dhal does need to be soaked. You need to soak this for a minimum of three hours, but I prefer to soak it overnight.

 

There are so many ways to cook a dhal, it’s one of the most basic things and it goes with everything. It’s also so inexpensive to make and is a staple in Indian households rich & poor. North America popularized the ‘Dhal’ as a Lentil soup and honestly it’s one of the most comforting and satisfying dishes ever.

 

This version incorporates Spinach. You will see if you watch the video(and you must!) that the Spinach must be added at the very end to preserve the nutrients.

Spinach Chana Dhal – Dhal Palak

Ingredients

  • 1 cup of Chana Dhal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ cup of Onion
  • 1 tbsp green Chillies
  • 1 tsp each Garlic & Ginger paste
  • ½ tsp Turmeric
  • ½ tsp of Chilli powder
  • 2 cups diced Tomatoes
  • 2 cups water
  • 2 tsps Salt or to taste
  • 2 cups shredded Spinach

Instructions

  1. Chana Dhal is bought dry and you need to soak this for min 3 hours to overnight. Wash this a few times to remove the cloudy water and then drain it
  2. In a pressure cooker or pot, heat some oil and add the cumin and mustard seeds
  3. Add the onion and allow to caramelize a little bit
  4. Add the garlic and ginger paste and all of the powder spices
  5. Add the tomatoes and allow to cook a little
  6. Add the soaked dhal, the salt and the water
  7. Close the pressure cooker and allow to cook for about 2 whistles – in a pressure cooker you should have cooked dhal in under 10 minutes and about 25 – 30 mins on a stovetop without a pressure cooker
  8. Allow the steam to dissipate before opening the pressure cooker and give the dhal a good stir and taste for salt again
  9. Add the Spinach, cook for a few minutes and serve
  10. This recipe can also be made in an electric pressure cooker or an instant pot
https://kravingsfoodadventures.com/spinach-chana-dhal-dhal-palak/

 

Mixed Chowmein

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If I’m ordering takeout or eating in, I almost always make sure to get both Fried Rice and a Chowmein. One of my sons prefers rice and the other noodles, although I can never remember which is which 😊 Chowmein noodles are widely available. The most common kind are found dry in a 454 approx gm bag. I prefer to use the fresh semi cooked steamed noodles. These come sealed in bags in the fridge section of your local Oriental store. If you can’t find these, just ½ cook the dry noodles, drain and dry them well before using.

The protein and vegetables you use is totally upto you. I used Shrimp, Chicken, Cauliflower, Mushrooms, Green Pepper & Tofu in this recipe but you can use Broccoli, Carrots, Bok Choy, Celery … the world is your oyster!

Mixed Chowmein

Ingredients

  • 1/4 cup Oil
  • 1 lb that is roughly 500 gms semi cooked steam cooked Noodles
  • 1/4 cup sliced Spring Onions
  • 1 cup Cauliflower florets
  • 1 cup Green pepper cut in strips
  • 1 cup Mushrooms
  • 400 gms of Shrimp
  • 200 gms cooked Chicken
  • ½ cup fried Tofu cut in strips
  • 2 tablespoons Chilli paste or Sambal oelek
  • 2 tbsps of dark soya sauce

Instructions

  1. Heat the oil and fry the semi cooked steam cooked noodles, remove and keep aside
  2. In a wok, add more oil and add the sliced spring onions, cauliflower and green pepper
  3. Give this a good saute so the cauliflower & mushrooms cook
  4. Make room for the deveined and shelled shrimp(I left the head on) and cook for a minute or so on each side
  5. Make room on the other side and add the chicken
  6. Give everything a good saute again
  7. Add the tofu, followed by the noodles, chilli paste and soya and toss well to coat
https://kravingsfoodadventures.com/mixed-chowmein/

Butter Chicken Mac & Cheese

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This is a sponsored post written by me on behalf of Campbell’s® . All opinions are 100% mine.

Butter Chicken and all it’s versions are always received well. If you’ve been following my posts and my channel, you will know that I love making my Butter Chicken from scratch. I like to grill my chicken, blanche and puree fresh tomatoes, blend my spices and finish it off with some luxurious cream. A weeknight meal though is a whole other story. I burst into my home exhausted with the dark cloud of prepping dinner on my mind. Almost immediately the family asks ‘What’s for Dinner?” and if I haven’t had the time to meal prep, I’m in a lot of trouble.

 

Over time, I’ve learned how to use pantry staples creatively to create shortcuts to great meals. This recipe is a testament to that! I always have canned soup in my pantry, they’re not just great when you want to make a soup but you can also use this to prepare other meals. In this recipe, I’m going to use the CAMPBELL’S® Roasted Red Pepper & Tomato to substitute the pureed Tomatoes and the CAMPBELL’S® No Salt Added Cream of Chicken to substitute the cream. This delicious Butter Chicken is then going to be tossed together with Scoobi doo or Cavatappi noodles, smothered in cheese and baked.

 

This is a hearty recipe that is delicious for adults and kids alike. If you have kids that are afraid to try new things, this is a great way to introduce them to new flavors.

Butter Chicken Mac & Cheese

Ingredients

  • 1 lb Chicken breasts cut in medium cubes
  • 1 tsp minced Garlic
  • 2 tbsps Tandoori spice
  • 2 tbsps Yogurt
  • Salt & Pepper to taste
  • ½ tbsp dried Fenugreek (optional)
  • 400 gms Pasta (Macaroni, Rotini, Scoobi Do or your choice)
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato
  • 1/2 can CAMPBELL'S® Condensed No Salt Added Cream of Chicken
  • 2 tbsp Butter
  • ¼ cup Oil
  • Water as required
  • 1 cup diced Onions
  • 1 tsp minced Garlic
  • 1 tsp minced green Chili (optional)
  • 1 tbsp chopped Coriander
  • 1 tsps each Chili & Cumin powder
  • ½ tsp Turmeric
  • Salt to taste
  • 2 cups Grated Cheese

Instructions

  1. Marinate the Chicken in the crushed garlic, Tandoori spice, Yogurt, Salt & Pepper and Fenugreek and allow to marinate for 15 mins to overnight
  2. Heat up the Oil in a sauté pan and cook the Chicken till about ½ done and remove and keep aside
  3. In the same pot add the butter and sauté the Onion, Garlic, Chili
  4. Add all the spices, followed by the Tomato soup and stir well to incorporate. Fill up the empty soup can with water and add it to the pot and bring to the boil
  5. Add the partially cooked chicken, turn down the heat and allow it to simmer
  6. Add a half can of the Chicken soup and a bit more water as required
  7. Add the Coriander
  8. Cook Pasta according to the package instructions and drain
  9. Fold in Pasta and about a half cup of the Cheese
  10. Taste for Salt and add to taste
  11. Transfer to an oven proof dish and cover with the rest of the Cheese
  12. Bake for 20 - 30 minutes till bubbly and golden brown
https://kravingsfoodadventures.com/butter-chicken-mac-cheese/

 

Chicken Khao Soi

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My love affair with Thai food never ends and last Christmas I visited my favorite restaurant Suko Thai with my coworkers and tried Khao Soi for the first time. Typically I will order a Pad Thai or a Green Curry, but someone mentioned that I should really try it, so I did. I was fascinated with the concept of a soupy gravy with noodles and topped with crispy noodles.

I did some extensive research online to find out everything about this dish. It’s origin is traced right up to Burma and was brought to Thailand, in particular the Ching Mai region by Chinese immigrants. The spices in this curry are very different from the typical Thai spice blends. Here black Cardamom, Coriander & Turmeric are key and everything is mellowed down with Coconut milk.

Although I’ve made this recipe with Chicken, it’s also made with Beef, Shrimp & even Tofu!

The recipe for the spice blend in this recipe is good for 4 times this recipe. I either store it in the fridge, or portion it out and freeze it.

Check out the recipe below as well as the video!

Chicken Khao Soi

Ingredients

  • Spice blend
  • 20 dried Chillies
  • 6 black Cardamoms
  • 3 tbsps of Coriander seeds
  • 2 inch piece Ginger sliced
  • 1 inch piece fresh Turmeric sliced
  • 1/2 cup Shallots
  • ½ lime
  • 1 tbsp of Chilli oil or regular oil
  • 2 tbsps of Coconut Oil
  • 2 lbs of boneless Chicken
  • 200 ml of Coconut milk
  • 2 cups of Stock
  • 1 tsp of sugar
  • 3 tbsps of light Soya sauce
  • 300 gms Wanton noodles
  • Condiments
  • Lime wedges
  • Shallots
  • Sour pickled Mustard greens
  • Chilli Oil
  • ¼ cup of hot oil
  • ¼ cup of chilli flakes

Instructions

  1. Soak the dried chillies in boiling water overnight
  2. Remove the seeds from the cardamom
  3. Toast the cardamom and coriander seeds
  4. Toast the ginger, turmeric & shallots
  5. Grind the cardamom and coriander seeds, add the ginger, turmeric & shallots and grind again
  6. Add the juice of the lime and chilli oil and grind till smooth
  7. Prepare the Chilli oil by heating the oil with the chilli flakes or use store-bought
  8. In a saute pan, heat the coconut oil and add some of the prepared blend
  9. Add the chicken and on one side some of the coconut milk
  10. Allow the coconut milk to blend with the spice till the coconut milk releases oil and mix all together with the chicken
  11. Add the rest of the coconut milk and the stock and cook till the stock is reduced by half
  12. Taste and add the sugar and soya sauce
  13. Add the prepared chilli oil
  14. Once reduced leave aside
  15. Cook half the noodles in boiling water and drain
  16. Deep fry the other half
  17. Assemble the Khao Soi - curry, noodles & crispy noodles and serve with the condiments
https://kravingsfoodadventures.com/chicken-khao-soi/

Tandoori Chicken Roulade

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This exciting fusion recipe for Tandoori Chicken Roulade features Chicken breast marinated in Tandoori Masala, and stuffed with a Spinach and Paneer mixture. This takes the roulade to a whole other level.

I’m always thinking of new and exciting ways to spin old recipes. Tandoori Chicken is a srong favorite and stuffing it with an exciting filling gives it a new and sophisticated twist.

Chicken breast is best used for this preparation. It’s sturdier and will hold up better compared to boneless thigh meat.

In the interest of keeping this simple, I used store bought Tandoori Masala but you can also find my special homemade blend here.

Tandoori Masala – https://www.youtube.com/watch?v=56MX7y9P-CQ

Tandoori Chicken Roulade

Ingredients

  • Chicken
  • 4 Chicken breasts
  • Salt to taste
  • 2 tbsps Tandoori Masala
  • 2 tsps Ginger & Garlic paste
  • 1/2 tsp dried Fenugreek
  • 2 tsps Yogurt
  • Filling
  • 1 cup finely diced Onions
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 3 cups chopped Spinach
  • 200 gms, 7 oz Paneer crumbled
  • Salt to taste
  • 1/2 sliced Onion

Instructions

  1. Remove the Chicken tenders if they are still attached to your breasts
  2. Butterfly the breasts
  3. Flatten between two sheets of parchment paper
  4. Marinate with the salt, tandoori masala, ginger & garlic paste, fenugreek & yogurt
  5. In a saute pan, saute the onions, add the chilli & turmeric powder followed by the chopped spinach
  6. Add salt to taste
  7. Add the crumbled paneer, mix well and allow to cool completely
  8. Spread the paneer on the chicken breast(watch video) and roll and tie to secure
  9. Saute in a frying pan, add the onion slices and add the pan to a 350 preheated oven and cook for 30 mins
  10. Allow to cool, cut and discard the twine and cut in slices to serve
https://kravingsfoodadventures.com/tandoori-chicken-roulade/

 

 

Middle Eastern Buddha Bowl

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Following on the heels of my Mexican Buddha Bowl that you all seem to love, I decided to make another one with a Middle Eastern flair. Many of you know that I was born in the Middle East so these flavors are near and dear to my heart. Since the goal is to eat more healthy, I’ve included grilled veggies with lots of flavor and a wonderful and fresh Tabouleh. And of course some Chicken and some Fava beans. I also prepared a really easy fresh salad dressing that you could use with so many other dishes and salads.

Middle Easter Buddha Bowl

Ingredients

  • Veggies & Marinade
  • Eggplant and a zucchini (roughly 2 – 3 cups)
  • ½ tsp Salt
  • ½ tsp fresh cracked black Pepper
  • ½ tsp Aleppo peppers
  • 2 tbsps Olive Oil
  • 1 tsp Pomegranate molasses
  • Chicken Shist Tawook & Marinade
  • 1 lb of chicken breast that I cut in cubes, and add
  • The juice of a lemon
  • 1 tbsp Shish Tawook spice
  • ½ tsp Salt
  • ½ tsp fresh cracked black Pepper
  • ½ tsp Aleppo peppers
  • ¼ tsp dried mint
  • 1 tsp crushed Garlic
  • 1 tbsp Olive Oil
  • 1 tsp Pomegranate molasses
  • Mix this well together and keep aside
  • Tabouleh
  • 2 cups chopped Parsley
  • ½ cup diced Cucumber
  • ½ cup diced Tomato
  • Salt to taste
  • 1 tbsp Olive Oil
  • Pinch dried Mint
  • Pinch of Aleppo pepper
  • Squeeze of Lemon juice
  • 1/4 cup of broken Burghul soaked in ½ cup Water
  • Fava Beans
  • Lemon wedges
  • Dressing
  • ½ cup Lemon juice
  • 2 tbsps of Olive Oil,
  • ½ tsp Salt
  • ½ tsp Aleppo Peppers
  • 1 tsp Pomegranate Molasses
  • Fresh cracked pepper

Instructions

  1. Prepare and slice the Eggplant and Zucchini and marinate
  2. Repeat the same process with the Chicken
  3. Prepare the Tabouleh by mixing together all the Tabouleh ingredients
  4. Prepare the dressing by adding all the ingredients to a bottle and give it a good shake
  5. Assemble the bowl - Start with the tabbouleh, some grilled veg, some fava beans, some Chicken Tawook, a wedge of lemon and some of that delicious dressing!
https://kravingsfoodadventures.com/middle-easter-buddha-bowl/

Freeze ahead Meatballs

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Everyone loves meatballs. They can be simmered, sautéed and dunked in any combination. They can be stuffed in a bun or tossed with Spaghetti. Meatballs are super easy to make and really filling. In this recipe, we make a large batch of meatballs really quickly to stock up the freezer for quick and easy meals during the week. These are not completely perfect in shape but using an interesting Chinese technique, these can be whipped out very quickly.

 

Last year I made a traditional recipe for Fugiyas which is a deep fried balloon bread and this recipe employs a similar recipe as well. I made my big batch meatballs with Beef but you could use other proteins like Pork or Lamb as well. If using Chicken, I would use whole Chicken breast and then grind it myself for a sturdier consistency and I would also add breadcrumbs into the mix.

 

Please watch the video link to see the technique used in this recipe

Meatballs

Ingredients

  • 2 lbs (1 kg approx) ground lean Beef
  • ½ Onion (yield 1 cup)
  • 4 – 6 Garlic cloves
  • 1 Egg
  • 2 tsps each Cumin & Chilli powder
  • 2 – 3 tsps Salt
  • 1 liter Vegetable Stock

Instructions

  1. Process the Onion and Garlic first
  2. Add the Beef, the salt & egg and follow with the powder spices
  3. Grind everything together
  4. Put the mixture in the fridge or freezer till chilled(not frozen)
  5. Bring the stock to the boil
  6. With wet hands, grab a fistful of meat and push it through your closed fist
  7. Grab the ball that comes out from the other hand and drop into the stock
  8. Keep doing this till you have a layer of meatballs simmering in the stock
  9. Turn over to cook on all sides and remove
  10. Cool the rest of the meatballs till they are all done
  11. Cool and bag in freezer safe bags
https://kravingsfoodadventures.com/freezeaheadmeatballs/

Fiesta Meatball Soup

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This recipe is sponsored by Campbell’s® but the views are entirely my own.

This hearty soup is a kid pleaser. Meatballs are simmered in a blend of roasted Red peppers & Tomatoes with hints of Basil & Oregano. It’s studded with corn and mixed beans for additional protein and finished off with fresh cilantro and cheese.

When it comes to meals my kids just LOVE anything Mexican. From Tacos to Burritos, they can’t get enough. We’ve been to Mexico several times and the flavours bring back so many fond memories! When it comes to Easy Weeknight Meals, I’m always looking for shortcuts to inject great flavor in a short time. Campbell’s® condensed soups are a great way to prepare many recipes.

For this recipe I chose a combination of Roasted Red Pepper & Tomato and Tomato with Basil & Oregano soups. Together, these create the perfect base to simmer my meatballs in. Making meatballs for this recipe is super easy as well, just combine a few ingredients as listed in the recipe below and drop them into your soup. I also like to add beans and corn and finish off with cheese.

When I was developing this recipe and was playing with garnishes, I was surprised that my son who is also my taste tester, dunked the chip in the soup and asked for more. I also love that this soup is so filling that it’s literally dinner in a bowl. With the meatballs and cheese, kids adore it but it’s sophisticated and filling for the adults as well.

You can also make and simmer meatballs ahead and freeze them to make a quicker version of this soup. Or just freeze the soup after it’s prepared. Leftovers make a tasty office lunch as well!

Fiesta Meatball Soup

Ingredients

  • Meatballs
  • 10 oz 280 gms lean ground Beef
  • ½ Onion (yield ½ cup)
  • ½ Green Pepper (yield ½ cup)
  • 4 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Taco seasoning
  • ½ Egg
  • Soup
  • 1 can each Campbell’s® Roasted Red Pepper & Tomato & Tomato with Basil & Oregano
  • ½ cup mixed Beans
  • ½ cup Corn
  • ½ cup chopped Cilantro
  • ¼ cup Cheese
  • Optional hot sauce
  • Garnish
  • Cheese, Cilantro, Tortilla chips and Sour cream

Instructions

  1. Process the onion, green pepper and garlic together
  2. Add the ground beef, salt, taco seasoning, egg and grind again
  3. Chill the meat mixture for best results
  4. In a soup pot, heat the Campbell’s® soup together with 852 ml water
  5. Add salt to taste
  6. Remove the chilled meat, form meat balls and drop into the soup to cook
  7. Add mixed beans and corn
  8. Add cheese
  9. Add hot sauce if required
  10. Garnish with cheese, coriander, tortilla chips and dollops of sour cream
https://kravingsfoodadventures.com/fiesta-meatball-soup/

 

Mushroom Bow tie Pasta or Farfalle

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I’ve had tons of messages from you guys for Vegetarian recipes so here you go!!!! For my Vegan followers, just sub the cheese for a Vegan one or just leave it out altogether.

 

My inspiration for this simple Easy Weeknight Pasta meal came from these beautiful tri colored Bow tie pasta noodles also known as Farfalle. I also had a lot of left over mushrooms from another recipe so this combination was a no brainer.

 

Simple flavours like garlic, parsley & pepper, combined with white wine and cheese make this simple recipe absolutely delectable.

Mushroom Bow tie Pasta or Farfalle

Ingredients

  • 250 gms Bowtie pasta or Farfalle
  • 1 – 2 tbsps Butter
  • 1 tbsp minced Garlic
  • 2 cups assorted Mushrooms
  • 1 tsp dried Parsley
  • 1 tsp fresh cracked Pepper
  • ½ cup white wine
  • Spinach
  • Butter
  • Salt & Pepper & Cheese
  • And Swiss Emmental Cheese

Instructions

  1. Melt a tbsp of butter and I’m going to saute 2 cups of assorted Mushrooms, I have some regular baby bellas white & brown, shemeji & enoki, but you can use any kind you like.
  2. Add 1 tbsp minced Garlic – I’m just going to saute this till the garlic has flavoured the butter. Saute all the mushrooms, add a bit more butter, and let these sweat. Add ½ a cup of white wine, you can also add some ginger ale or apple cider for a non alcoholic version.
  3. I’m going to add some dehydrated Parsley, you can easily add fresh parsley of you like. Add Pepper
  4. Taste for salt and add salt to taste
  5. While this is reducing down I’m going to cook the bow tie pasta or far fallay in boiling salted water. After it’s cooked, I’m going to frain all the water and tip the Farfallay into the sauce.
  6. Add one cup of baby spinach and I’m going to follow this with a cup of grated cheese – I’m using Swiss Emmental but you can use Asiago or Parmesan.
  7. Serve with a wedge if lime and an extra sprinkling of cheese.
https://kravingsfoodadventures.com/mushroom-bow-tie-pasta-farfalle/

Tamari Salmon

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This easy weeknight meal is super easy. I got my hands on some Salmon steaks from Costco and decided to bump up their umami with some Tamari Japanese Soya sauce, some spring onion bulbs, lemon & ginger, and some bell peppers.

 

Tamari is very salty and has a strong umami taste. It’s made from Miso paste and contains little or no wheat at all so is a great gluten free option.

 

In Canada we’re really lucky to enjoy the best and freshest Salmon. These fish are found in the wild in the Atlantic & Pacific Oceans and many of our great lakes. These fish live in fresh water, swim upstream to the salt water and return to fresh water to spawn of lay their eggs. Farmed Salmon is widely available but of course it’s always better to get wild Salmon if possible.

I don’t enjoy fishing, not do I take any pleasure in cleaning and preparing the fish. One year my husband’s friend called from a fishing trip and offered to drop off one from his catch. I will never forget that day, the beast was almost 3 feet long and probably weighed about 10 kilos. It was slimy to the touch and my husband and I struggled to slice & clean it. From that day on, I like to leave it to the experts to cut, trim and clean my fish so I can focus on the fun stuff like infusing the flesh with Tamari and other ingredients.

Tamari Salmon

Ingredients

  • 4 Salmon Steaks
  • ¼ cup of Tamari
  • 3 tbsps of julienne of Ginger
  • 3 tbsps sliced spring onion bulbs
  • Juice of a Lemon
  • Mixed Bell Peppers, cut into sections

Instructions

  1. Add the Tamari, Ginger & Spring Onions together and pour it over both sides of the fish & some over the Bell peppers
  2. Allow these to sit for a few minutes
  3. Preheat the grill and grill the salmon flipping over when cooked on one side
  4. Grill the Veggies as well
  5. Serve with some rice
https://kravingsfoodadventures.com/tamarisalmon/