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.
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!
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.
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.
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
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.
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
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!
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.
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.
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.
I’m going to add some dehydrated Parsley, you can easily add fresh parsley of you like. Add Pepper
Taste for salt and add salt to taste
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.
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.
Serve with a wedge if lime and an extra sprinkling of cheese.
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.