Spiced Couscous

Spiced Couscous

Watch my step by step video instructions

Spiced Couscous
Spiced Couscous

I was introduced to Couscous many years ago and love the ease of it’s preparation.Couscous are granules of durum wheat. It comes in various sizes and is popular in North Africa and the Middle East. It is cooked by soaking in hot water to rehydrate. This recipe is a spiced and flavorful version with paprika, cumin, tomato paste, sumac, pomegranate molasses and fresh parsley and mint and cucumber and tomatoes and red peppers. It is finished with crumbled feta cheese.
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In the summertime, we host a lot of BBQ’s and impromptu get togethers and I always lean towards this recipe to serve with my latest recipe off the grill. It screams summer and freshness!

Spiced Couscous

Ingredients

  • Ingredients
  • 2 cups medium couscous
  • Coarse salt
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • Hot water
  • Olive oil
  • 1 tsp tomato puree
  • 1 tsp sumac
  • 1 tsp pomegranate molasses
  • 2 tbsps finely chopped red onions
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumbers
  • 1 cup chopped red peppers
  • 2 tbsps chopped olives
  • 1/2 cup each parsley and mint
  • Juice of 1/2 a lemon
  • 2-3 tbsps of crumbled feta cheese

Instructions

  1. Process
  2. Add salt, cumin and paprika to 2 cups of couscous in a bowl
  3. Adding hot water, cook the couscous - (see video)
  4. Leave for 10 mins covered and then fluff with a fork
  5. Let the couscous cool completely and then add all the other ingredients, mixing together after each addition.
  6. Serve cold.
https://kravingsfoodadventures.com/spiced-couscous/

Boneless Lamb Roast with Goat Cheese and Red Peppers

Watch step by step instructions

BonelessLambRoast_H
I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

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Boneless Roast Lamb
Lamb is often considered a spring time feast and this recipe with it’s medley of veggies is perfect to grace your table at Easter or any other celebration. It’s center of Goat cheese gives the lamb a wonderful tenderness.

Boneless Lamb Roast with Goat Cheese and Red Peppers

Ingredients

  • Ingredients
  • 1 boneless leg of lamb
  • Coarse Salt
  • Black crushed pepper
  • 1/2 onion chopped fine
  • 1 tsp finely minced garlic
  • 3 sprigs of Rosemary
  • 1/2 cup chopped Parsley
  • 3 springs of Thyme
  • 150 gms Goat cheese
  • 2 tsps each Whole grain and Dijon Mustard
  • 1 cup chopped red pepper
  • Mirepoix of vegetables - onions, carrots, celery and red pepper
  • Olive oil

Instructions

  1. Process
  2. Start with the filling, heat some Olive oil and sweat the onions
  3. Add the garlic and the red peppers followed by all the herbs
  4. Switch the flame off and add the cheese to melt
  5. If the cheese is not melting, switch the heat back on but be careful not to cook the herbs
  6. Add a tsp each of both the mustards and leave to cool
  7. Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.
  8. Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.
  9. Mix the other two mustard types together and spread some on the inside of the lamb
  10. Once the filling is cooled, spread it all over the lamb and roll it up
  11. Using butcher's string or twine, truss the roast (see video)
  12. Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate
  13. Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.
  14. Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it
  15. For medium well, cook for 45 mins and well done for 90 mins
https://kravingsfoodadventures.com/boneless-lamb-roast-with-goat-cheese-and-red-peppers/

Mushroom and Chickpea Curry – Dhingri Chole

 MushroomChana_HNT
I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
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This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Mushroom and Chickpea Curry – Dhingri Chole

Ingredients

  • Ingredients
  • 2 medium red onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp each turmeric and chilli powder
  • 1 tsp each ginger and garlic paste
  • 2 tsps garam masala
  • 2 tomatoes, 1 finely chopped & one blanched and pureed
  • 300 gms canned chickpeas
  • 10 - 12 mushrooms chopped in half if large
  • 1 - 2 cups water
  • Chopped coriander
  • Salt to taste

Instructions

  1. Process
  2. Heat some oil and sautee the onion and green chillies till the onion is translucent
  3. Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
  4. Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
  5. Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
  6. Add the tomato that was blanched and pureed, add salt and mix
  7. Add a cup of water, stir, cover and cook for a few minutes
  8. Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
  9. Add the chickpeas followed by the mushrooms
  10. Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
  11. Garnish with finely chopped coriander and serve
https://kravingsfoodadventures.com/mushroom-and-chickpea-curry-dhingri-chole/

Sweet Corn Crab Soup

Sweet Corn Crab Soup
Sweet Corn Crab Soup

Whenever I’m at a Chinese restaurant, it’s always a toss up between ordering a Hot & Sour or a Sweet Corn Crab or Chicken soup. If we can’t decide, we always order both and share it. If I’m making this at home, this soup will win hands down since it’s much easier to make and uses mostly pantry staples so I can whip it together for the family in no time.

My mom has been making this for years and I followed suit, in fact I didn’t even realize that I needed to write down the recipe till I needed to add this recipe to my channel.My personal fave is Crab, but you can easily make this with chicken or even leave it as is for a veggie option.

Sweet Corn Crab Soup

Ingredients

  • 3 cups stock
  • 400 ml creamed corn
  • 1 cup crab meat
  • 2 tsps light soya sauce
  • 2 tsps chilli vinegar
  • salt and pepper to taste
  • 1 beaten egg
  • Spring onion leaves to garnish

Instructions

  1. Process
  2. Bring the stock to a boil and add the creamed corn
  3. Add the crab meat and stir
  4. Season with 2 tsps each light soya sauce and chilli vinegar and salt and pepper to taste
  5. Beat an egg and drizzle into the hot soup in a circular motion with the help of a fork to form egg ribbons
  6. Garnish with spring onion leaves and serve
https://kravingsfoodadventures.com/sweet-corn-crab-soup/

Thai Vegetable Curry

View my step by step videoThaiVeggieCurry_HNT

Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.

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I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.

Thai Vegetable Curry

Ingredients

  • Ingredients
  • 3 cups Seasonal Veggies - Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers
  • 2 sliced Shallots
  • 3 cloves of sliced garlic
  • 3- 4 Kaffir Lime leaves
  • 4 tsps Red Curry paste
  • 1 cup coconut milk
  • 1/2 vegetable stock

Instructions

  1. Process
  2. In a large wok, heat some oil and saute the shallots and garlic
  3. Add all the veggies and saute well for a few minutes
  4. Add 4 tsps of red curry paste in a well in the centre, cook briefly and mix in with the veggies
  5. Stir fry for a few minutes before adding some salt, one cup of coconut milk and a half cup of vegetable stock.
  6. Serve with Sticky rice.
https://kravingsfoodadventures.com/thai-vegetable-curry/

Rosemary Chicken Lasagna

RosemaryChknLasagna_HNT
Who doesn’t love Lasagna? This recipe comes all the way over from Vancouver IslaLyndsayKarenPromond from my good friend Lyndsay Wells the Kitchen Witch. I’ve never met Lyndsay face to face, however I feel like we are soul sisters. We have so much in common from appearing on the same TV show Recipe to Riches, to running our own blogs and YouTube channels. We both have full time jobs are are driven by our passion for food to make videos and recipes so everyone can enjoy!
Late last year Lyndsay and I decided to do our first YouTube collab together and decided to schedule somewhere in Feb. The plan was to swap recipes and see how we made out. I scanned Lyndsay’s channel and boy does she have a LOT of recipes. There was one that caught my eye almost immediately and that is the recipe I am going to share today – Rosemary Chicken Lasagna with Mushrooms, Kale and Spinach. It’s Lasagna without a hint of tomato sauce and swaddled with cheese – to die for. Here is the recipe!
Rosemary Chicken Lasagna

Ingredients

  • Ingredients
  • 2 – 3 tbsps Olive oil
  • 1 lb boneless Chicken breast
  • 1/2 red onion
  • 8 cloves chopped garlic
  • 8 oz sliced Mushrooms
  • 1 tbsp fresh Rosemary
  • 1 cup each Kale and Spinach
  • 2 tbsps chicken stock
  • Lasagna sheets
  • 2 cups Ricotta cheese
  • 3/4 +1/2 cup Gruyere cheese
  • 1/2 cup Parmesan
  • 2 cups Mozarella
  • 4 tbsps butter
  • 4 tbsps flour
  • 5 cups milk
  • Salt
  • White Pepper
  • Pinch of nutmeg

Instructions

  1. Start by butterflying your Chicken breast and cut it into small cubes
  2. Heat some Olive oil and sauté the Chicken till golden brown. Remove from heat
  3. In the same pan add a bit more oil and sweat the red onions and Garlic followed by the Mushrooms
  4. Add the Rosemary and ensure that the Mushrooms are cooked
  5. Add the Kale and Spinach and cook
  6. Add a little bit of Chicken stock for moisture and keep aside
  7. Prepare the Bechamel by melting 4 tbsps of butter and stirring in 4 tbsps of flour till there are no lumps
  8. Slowly whisk in 5 cups of cold milk
  9. Cook stirring frequently till thickened
  10. Stir in 3/4 cup of grated Gruyere cheese
  11. Add salt, pepper and pinch of nutmeg
  12. In a 9 x 12 greased baking dish, add some Bechamel at the bottom and cover with two Lasagna sheets that you may need to trim to fit
  13. Add one cup of Ricotta over and spread
  14. Add half of the Chicken mixture
  15. Add 1 cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
  16. Add more Bechamel
  17. Add two more Lasagna sheets
  18. Add one more cup of Ricotta
  19. Add the other half of the Chicken mixture
  20. Pour over the remaining Bechamel sauce ensuring that the Lasagna sheets are well covered
  21. Add another cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
  22. Bake in a 350 degree oven for 30 – 40 mins or till the cheese is golden brown and bubbly.
  23. Watch my step by step video here and follow the links to watch Lyndsay try my recipe for Thai Chicken Soup!
https://kravingsfoodadventures.com/rosemary-chicken-lasagna/

Butter Mushroom Masala

View my step by step video

ButterMushroomMasala_HButterMushroomMasala_H2

If you love Mushrooms, you will love how they taste smothered in a spicy Butter Masala.  Very similar to Butter Chicken, this vegetarian version uses juicy Mushrooms instead. This Lent, I am Vegetarian and I have to admit that I haven’t been eating as many veggies as I should have. This period of 40 days each year forces me to take a good look at creating new and interesting ways to eat veggies. Lucky for me, Mushrooms are vegetables. I simply adore Mushrooms and can eat them anytime.

This Butter Mushroom Masala is rich and creamy and a real treat to your senses. Pair it with some rice or rotis and you have one satisfying meal.

ButterMushroomMasala_H3

Butter Mushroom Masala

If you love Mushrooms, you will love how they taste smothered in a spicy Butter Masala. Very similar to Butter Chicken, this vegetarian version uses juicy Mushrooms instead. This Lent, I am Vegetarian and I have to admit that I haven't been eating as many veggies as I should have. This period of 40 days each year forces me to take a good look at creating new and interesting ways to eat veggies. Lucky for me, Mushrooms are vegetables. I simply adore Mushrooms and can eat them anytime.

Ingredients

  • 1 lb Mushrooms
  • 1 sliced Onion
  • 2 green Chillies
  • 2 tbsps fresh and chopped Coriander
  • 2 – 3 tbsps of Butter
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each Chilli powder, Turmeric and Cumin powder
  • 1 tbsp Pavbhaji masala
  • 1 cup pureed Tomato
  • 4 tbsps of Tomato paste
  • Salt to taste
  • 1 tsp dried Fenugreek leaves or Kasuri methi
  • 1/2 cup of heavy Cream
  • 1 cup Water

Instructions

  1. In a sauté pan, heat up some oil and sauté one sliced onion and 2 green chillies together with 2 tbsps of fresh and chopped coriander
  2. Remove this and keep it aside
  3. In the same pan add 2 – 3 tbsps of butter and sauté the mushrooms
  4. Add 1 tsp each ginger and garlic paste. 1 tsp each chilli powder, Turmeric and Cumin powder and mix well. Also add 1 tbsp of pavbhaji masala.
  5. Add one cup pureed tomato and about 4 tbsps of tomato paste
  6. Add salt, return the onions and coriander to the pot and mix well
  7. Add a cup of water, cover and cook for a few minutes till the flavours of the different ingredients in the masala fuse together
  8. Once everything has blended together, taste for salt, add a tsp of dried fenugreek leaves or kasuri methi and finish off with 1/2 cup of heavy cream
https://kravingsfoodadventures.com/buttermushroommasala/