Stuffed Spiced Apples

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This post is sponsored by the Ontario Apple Growers – the opinions and recipe idea is entirely my own.

Do you know where your apples come from? Contrary to popular belief, they don’t magically appear on grocery shelves.

This year I was invited to tour with the Ontario Apple Growers. We headed to Wilmot Fams to the Apple Orchards and onward Algoma Orchards to a packing plant. Last year we visited another farm in the west end. Although it was an amazing trip, we didn’t get to see any of the apples on the trees as it was November and picking was done for the season. You can watch that video here – https://www.youtube.com/watch?v=e8J1BnQXSSI&t=239s

Ontario Apple farms are located in three different zones and they are all close to the lake regions – Lake Ontario, Lake Erie, Lake Huron and Georgian Bay.

This trip was made mid October and although Apple picking is finished for the most part, the trees are still laden with Ambrosia that is picked in the mid to late fall.

We started off at Wilmot Farms in Bowmanville. This farm is owned by the Stevens Family Charles and Judi and their daughter Courtney. Courtney is the seventh generation farmer in the Stevens family!

Ian Parker, Orchard Manager is very knowledgeable and it blew my mind to learn how much strategy and science in involved in keeping the apples safe. Everything is calculated, the height that the tree is allowed to grow to, and the distance between each tree and the rows. The trees are also thinned so they produce the right amount of apples. If it tree is over producing there are many methods to trim back the apples to maintain quality; including thinning, pruning and applying certain products. Machines such as frost fans are used to suck in the cold air and push it upward, pushing the warm air back onto the orchard. The difference even if it’s a few degrees can save the crop. They also protect the crop from hail using a hail cannon.

Apple Fact: There are 15 different main varieties of apples are grown on nearly 16,000 acres in Ontario

This farm grows about 10 varieties of apples at this time of year the Ambrosia is ripe for the picking. The Ambrosia is a fairly new apple discovered in British Columbia in the early 1990’s. This was found growing in the orchard among another apple variety. This fruit is typically picked late fall.

Many of the trees in the Orchard that are done for the season have a lot of fruit on the ground. In commercial growing, if the apples touch the ground, they cannot be sold under Food Safety protocols. I asked the farmer why the fruit couldn’t be saved by installing a net and the answer he gave me made perfect sense  – when the apple falls, even if it is caught in a net, when it collides with another apple it will bruise, which makes it unsellable. Also the cost of picking the apple on the ground for organic waste or cattle feed is labour-intensive & too expensive, so the best is to leave it on the ground to fertilize the soil for next year’s crop.

Our group of eager bloggers had plenty of photo ops to get up and personal with these beautiful fruit. Here you see my friend Puneeta from Maple and Marigold look for the perfect shot!

Other bloggers on this trip were The Kitchen Fairy, Eclectic Soapbox, Nutrition Artist, Little Sweet Baker, The Viet Vegan, The Messy Baker, The Cookie Writer, Imagelicious, Carmy – Run Eat Travel, The Unlikely Baker, How To Eat, Nomadic Nutritionist, Weekend at the cottage & Baking for Friends – check out their recipes too!

As I was busy admiring the flawless fruit that Eve lured Adam with, I spy a group of pickers! These pickers typically are seasonal agricultural workers that come from Mexico and Barbados to work in the orchard and pick fruit every year. They live on the farm for between 4-8 months and then either transfer to another farm, or go back home till the next season.

The farmers that run this farm are filled with passion and love for the apples. This farm also grows blueberries and you can pick your own in season.

After a busy morning trudging through the apple orchards, we were served a delicious apple themed lunch and these gorgeous apple centrepieces made by the owner Judi Stevens caught my eye.

After lunch we made our way to Algoma Orchards to meet Kirk Kemp a partner with Mike Gibson. In addition to running apple farms they run a top notch apple packing & storage facility and juice processing plant.

Apples arrive by the bins and start to move in massive streams of water to wash the apples and removed any stems and leaves. It is also a gentle way to move the apples through the grading process. This minimizes bruising and damage to the fruit.

Anything that hasn’t come off will be manually picked off.

The apples are then photographed 50 times and monitored by a machine. The fruit that are less than perfect are separated from the perfect fruit.

These move on belts like a highway of apples where they are cleaned. This plants can process 9000 cases of apples per day.

Kirk Kemp, guides us through the plant and we hang on every word.

The apples are kept in temp controlled storage rooms  till they are ready to be packed.

Once the apples are ready to be sold to the grocery store, they move through the plant on the belts and are sorted and boxed by staff.

Apple Fact: The top five varieties in Ontario (based on acreage planted) are McIntosh, Gala, Empire, Red Delicious, and Northern Spy.

Many of the popular store brands you see are packed right here. Boxes of apples are rushed out of here onto trucks to make it into stores for you!

And what does one do when one has way too many apples? Make apple juice and cider of course. Algoma Orchards invested in a state of the art facility to make apple juice that supplies many big brands. Their tanks are insulated which gives them much longer shelf life.

There is a lab on site that monitors the quality of the apple juice.

Apple Fact: It takes four apples to make a glass of pure apple juice.

This chamber controls all (I can’t remember what the specific task of this chamber is) the tanks and everything is temp controlled and computerized.

To keep the facility germ free, the ground is filled with soap suds.

And on our way out we were were sent home with a nice big bag of apples! Yummmm

Now that you know so much about apples, you’re going to love how I developed this recipe for a sweet and savory treat. These Stuffed Spiced apples are brined, then stuffed with a savory filling with herbs and topped with Cheddar. The Apples are just about cooked till the cheese melts to maintain that nice crunchy and juicy exterior. If you’re having a sit down Fall or Christmas lunch or dinner, this is the perfect start to the meal and looks incredible.

I was gifted a large bag of Galas and I decided to use this in this recipe. You can find the right type of apple to use in your recipes by following this guide – http://onapples.com/apple-usage-guide

Although the Gala is not recommended for baking, I only let it go in the oven for a few minutes so the cheese melted to preserve that crispiness. Have apples been brined before? I have no idea, but I think it’s a great idea!

I start with a sweet savory spicy brine and soak my cored apples in so they absorb some more flavour.

 

 

While they soak, I prepare a quick filling using ground Chicken, spices an herbs. This is stuffed into the cavity, topped with cheese and baked for a few minutes. Super delicious!

Here is the super simple recipe!

Appla Baklava

Ingredients

  • tesr

Instructions

  1. tes
https://kravingsfoodadventures.com/stuffed-spiced-apples/

Apple Facts courtesy of http://onapples.com/apple-facts

 

Check out my other Apple recipes:

Candy Apples: https://kravingsfoodadventures.com/candy-apples/

Cheddar crust Apple Pie: https://kravingsfoodadventures.com/candy-apples/

Curried Chicken Salad – https://kravingsfoodadventures.com/curried-chicken-salad/

 

More pictures!

 

 

Tandoori Chicken

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I love love love Tandoori Chicken. If you make this by slathering chicken with a store bought spice and yogurt, you are not alone, but if you want to try something amazing this recipe is for you. Tandoori is derived from the work Tandoor which is basically a large clay pot that is used to cook food. Coal is lit at the bottom and creates a tunnel of heat to submerge skewers of chicken and meat. Tandoori is basically the kind of marinade used in Chicken, Fish or Shrimp although some people now apply this marinade to Paneer Crab and even Turkey.

 

As with every recipe, everyone has their own secret blend. Mine isn’t such a big secret since I have published the recipe a few times before. I also like to use this recipe to cook the Chicken that finally goes into a Butter Chicken. Recently I made this live on my FB page, here is a link if you missed it –

 

As I write this, it’s already fall, but we had a sudden turn of weather for the better. Instead of the colder fall temps, the sun was out and the day warm. We decided to just grab some food and drinks and get out there for one last hurrah before mother nature realized she screwed up. Top of mind of me was making a batch of Tandoori Chicken, from scratch and with a lot of love to share with my family and friends.

 

Although I have shared this recipe before both on my YouTube channel and my blog, this new and improved video and recipe is amazing – enjoy!

Tandoori Chicken

Ingredients

  • 3 lbs Chicken drumsticks
  • 1st Marinade
  • Juice of 1/2 a Lime
  • Generous pinch of salt
  • 1 tsp of Ginger and Garlic paste
  • 2nd Marinade
  • 1.5 cups of Yogurt
  • 1 tsp red Kashmiri Chilli powder
  • 1/2 tsp dried Fenugreek also known as Kasuri methi
  • 1/2 tsp Turmeric
  • 1/2 tsp ground pepper
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin
  • 1/2 tsp Garam masala
  • 1/2 tsp Chaat masala
  • 1 tsp Black salt
  • 2 tsps of Ginger and Garlic paste
  • And 1 tbsp Mustard Oil
  • 1/2 cup minced green Chilli & Coriander
  • 1/4 cup Mustard and regular oil for basting

Instructions

  1. Skin the drumsticks and using a sharp knife make slits or gashes in the flesh
  2. Add all the ingredients from the first marinade and leave for at least an hour
  3. Prepare the tandoori marinade by mixing all the ingredients together
  4. Pour this over the marinated chicken and allow this to get right into the slits or gashes
  5. Stuff the minced chilli & coriander into the crevices as well
  6. Marinate overnight
  7. Heat the BBQ to 450 degrees and cook the chicken on both sides basting with a mixture of mustard and regular oil in between
https://kravingsfoodadventures.com/tandoori-chicken/

Trout in Parchment Parcels – En Papilotte

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Meal prep gives me some extra time and peace of mind. This recipe is incredible, I cook some Trout together with rice and veggies in one package. It’s a complete meal in one bag!

Trout in Parchment Parcels – En Papilotte

Ingredients

  • 4 Trout fillets (6 oz each approx)
  • 2 cups Minute or Express Rice
  • 24 Asparagus spears
  • Broccoli florets
  • Mushrooms
  • Sliced sweet Peppers
  • 1/4 cup melted Butter
  • 1 tsp Dijon Mustard
  • Salt
  • Pepper
  • Lemon slices

Instructions

  1. Cook the rice according to the package instructions
  2. Cut 4 large pieces of parchment paper
  3. Fold each one over and add rice, the veg and top with a piece of fish
  4. Mix the mustard with the butter, add salt & pepper and parsley
  5. Spoon this over the fish
  6. Add lemon slices and more parsley
  7. Seal and cook in a 350 degree oven for 25 - 30 minutes
https://kravingsfoodadventures.com/trout-in-parchment-parcels/

Red Velvet Dhokla

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A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.

 

This month I’m celebrating my 5th birthday on YouTube and  I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.

 

Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!

 

Make sure you watch the video to see the process!

Red Velvet Dhokla

Ingredients

  • Bowl 1
  • 1 cup Semolina
  • 1 tsp Salt
  • 1 cup Yogurt
  • Water as needed
  • 1 tsp Chilli powder
  • ½ cup pureed Beets
  • 1 tsp Eno Fruit Salt
  • Bowl 1
  • 1/2 cup Semolina
  • 1/2 tsp Salt
  • 1/2 cup Yogurt
  • Water as needed
  • ½ cup pureed Coconut
  • ½ tsp Eno Fruit Salt
  • Tadka
  • 2 tbsps Oil
  • 2 tbsps Mustard Oil
  • 1 tsp mixed Cumin, Mustard and black Sesame Seeds
  • ¼ cup Curry leaves

Instructions

  1. Work with the two bowls simultaneously – add the semolina, salt, yogurt and mix
  2. Add enough water to stir without resistance
  3. To one bowl add the chilli powder and beet puree and mix well to incorporate
  4. To the other add the coconut puree
  5. Prepare a cake pan by oiling it and cut a circle of parchment paper for the bottom
  6. Prepare a steam bath in a pot bigger than the cake pan and when ready add the Eno fruit salt and mix well before pouring into the cake pan and spreading
  7. Move quickly to get this into the pot so it can steam cook for 10 – 15 mins
  8. Once done, remove
  9. In the second bowl add the Eno fruit salt, pour the batter over the white layer and spread gently
  10. Repeat the cooking process, cooking for 10 – 17 mins
  11. Remove and allow the Dhokla to cool
  12. In the meantime, prepare a tadka by heating the oil and adding the cumin, mustard and sesame seeds, followed by the curry leaves and take off the heat
  13. Cut the Dhokla and pour the tadka over it and serve
https://kravingsfoodadventures.com/red-velvet-dhokla/

 

Sprouted Garbanzo Bean Salad

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These black garbanzo beans are not as commonly known as the regular garbanzo beans but are packed with protein and very nutritious. It’s paired with ingredients like Avocado, Tomato, Cucumber, Green Peppers and Coriander and dressed in a Curry dressing.

I love black Garbanzo beans anyway, but really love them sprouted. You need to rinse these well and then soak them overnight. After that you need to keep them damp and covered in a cloth and allow them to sprout(watch video).

The sprouts can take 2 – 6 days and it really depends on temperature. In the winter, my spouts can take days, but in the summer time, I can see the beans sprout in a few days.

This is a delicious and filling salad, great on it’s own and also great as a side with some Chicken or fish. This salad keeps well for a few days in the fridge. If planning to store this though, add the coriander or cilantro just before serving as this herb tends to wilt.

Sprouted Garbanzo Bean Salad

Ingredients

  • 1 cup soaked and sprouted black Garbanzo beans
  • ½ cup diced Avocado
  • ½ cup diced Tomato
  • 1 cup diced Cucumber
  • 1 cup diced green Pepper
  • ¼ cup sliced Spring Onion bulbs
  • ¼ cup diced Cilantro or Coriander
  • Squeeze of lime juice
  • Dressing
  • 2 tbsps of ranch dressing
  • 1 tsp Chili powder
  • 1 tsp Cumin powder

Instructions

  1. Boil the Garbanzo beans in salted water, drain and cool
  2. Add this to a bowl with the Avocado, Tomato, Cucumber, Spring Onions and Coriander and toss
  3. Add a squeeze of Lime juice
  4. Add the Chilli & Cumin powder to the dressing and mix well
  5. Pour this dressing over your salad and toss to coat.
https://kravingsfoodadventures.com/sprouted-garbanzo-bean-salad/

 

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/

Hasselback Chicken Tikka

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I’ve always been fascinated by the Hassleback Potato. What a great way to inject flavor into a humble ingredient. On the heels of this popular recipe that originated in the Swedish hotel the Hasselbacken Hotel, I’m going to apply the same concept to a Chicken breast. Chicken Tikka is very popular. Chunks of Chicken are marinated, skewered with onion and green peppers and cooked in a tandoor. It can be eaten as is or made into a gravied Chicken Tikka Masala.

 

In this modern twist, I’m going to marinate the Chicken breast after I cut slits in the flesh and stuff it with onion, peppers and cheese before grilling it in my oven. The Chicken breasts cook up juicy and flavorful and is a great and healthy meal.

 

For this recipe, I’m using a stove top to oven pan as I like to get some colour at the bottom of my Chicken breast first before I finish it in the oven.

Hasselback Chicken Tikka

Ingredients

  • 3 Chicken breasts
  • Juice of ½ Lemon
  • 2 tbsps Tandoori Masala
  • 2 tsps Ginger & Garlic Paste
  • Salt to taste
  • 1 green Pepper
  • 1 Onion
  • 2 slices Cheese

Instructions

  1. Remove the Chicken tenders if still attached and make 1 cm slits in the breasts very carefully to not go all the way to the bottom
  2. Add the Lemon juice, Tandoori masala, Ginger & Garlic paste and marinate
  3. Cut the green Pepper and Onion very thinly and stuff in the slits of the Chicken breast
  4. Tear the cheese into small pieces and stuff in the slits as well
  5. Add some oil to a pan and just sear the bottom before transferring to a 350 degree oven for about 25 minutes till the breasts are cooked all the way through
https://kravingsfoodadventures.com/hasselback-chicken-tikka/

 

Mexican Buddha Bowl

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Buddha bowls are all the rage.  These healthy bowls are all the rage and perfect to kick start 2018. This bowl is packed with goodness and topped with some delectable shrimp and a tasty avocado dressing.

Mexican Buddha Bowl

Ingredients

  • 500 gms of shelled and deveined Shrimp
  • 1 tsp Mexican chilli powder
  • Juice of ½ a lime
  • 1 tsp of minced garlic
  • 1 cup of quinoa
  • 2 cups of stock
  • 1 cup frozen Corn
  • ½ a cup of a ripe cubed Avocado
  • 2 tsps of Ranch dressing
  • 1 tbsp Coriander
  • ½ cup Cherry Tomatoes
  • 2 tbsps of finely diced Onion
  • 2 tbsps. of Coriander
  • Minced Chilli or jalapeno as you can handle
  • Juice ½ a lime
  • Salt to taste
  • Canned Pinto Beans
  • ½ boiled egg
  • Sliced avocado
  • A Lime wedge
  • Pepper to taste

Instructions

  1. Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins
  2. In a hot and oiled sauté pan, I’m just going to sear the shrimp a minute or so on each side is enough. You don’t want your Shrimp to over cook
  3. Cook the Quinoa according to the package instructions in the stock
  4. Boil the corn and leave aside to cool
  5. Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste
  6. Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander
  7. It’s now time to assemble the Buddha Bowl
  8. Start with some Quinoa, add some corn, Pico de Gallo, some canned pinto beans, a ½ boiled egg, ½ a sliced avocado, a lime wedge, add some of the shrimp, some coriander for garnish, and finally some of that avocado cream. A little hit of pepper and your Mexican Buddha bowl is ready to eat!
https://kravingsfoodadventures.com/mexican-buddha-bowl/

 

 

 

Indian Feast – 5 Days, 5 Ways Meal Plan

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This post was sponsored by Silk. I have received compensation but the opinions are entirely my own.

People have this opinion that Indian food is extremely complicated and they throw up their hands and run at the mere mention of it. Of course like in any cuisine there are some recipes that are extremely complicated, but then there are some that are super easy!

I have a really busy week ahead of me and I’m going to use meal prep to my advantage to make 5 dishes that I can use to mix and match throughout the week.

What’s more exciting is that I’m going to use Silk Coconut, Silk Creamy Cashew & Silk Cultured Coconut to make tasty recipes that are dairy and gluten free. I’m also making these vegan this week. I’ve teamed up with 4 other brilliant creators and they will also be creating some delicious recipe ideas. We have 23 recipes for Breakfast, Lunch, Dinner, Dessert & Snacks.

Indian curries can be very specific, if you’re watched my videos or seen some of my other blog posts you will see that there are very specific ingredients that make every curry unique. That’s perfectly fine when you have a lot of time, but creating a base gravy allows you to customize your curry anyway you like. A lot of restaurants create a base gravy and prep other ingredients ahead of time like a Ginger & Garlic paste or pureed tomatoes to make the process much quicker.

Using Onions, Chillies, Spices & Tomatoes, this base gravy will be used in 4 of my recipes as part of this Indian Feast. Using a combination of additional spices, veggies and beans and of course some Silk I will be transforming each dish into something unique.

Follow the recipe and steps below to prepare these super tasty dishes

Indian Feast – 5 Days, 5 Ways Meal Plan

Ingredients

  • Gravy base
  • 1 cup Oil
  • 2 large Onions, 4 cups
  • 2 large green Chillies, 1/4 cup
  • 6 tbsps Ginger & Garlic paste
  • 9 Roma Tomatoes, blanche in hot water remove the skins and puree – yields 1.5 litres
  • 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  • Salt
  • Vegetable Korma
  • 1/2 cup Oil
  • ½ cup each Cauliflower, Beans, Carrots & Potatoes
  • 2 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Toasted Cashews
  • Coriander
  • Salt & Pepper
  • Chana Masala
  • ½ cup Oil
  • Whole Spices – 2 Bay leaves, 2 inch stick Cinnamon, 1 Star anise & 4 Cardamoms
  • 3 cups Gravy base
  • 1 tsp Garam Masala
  • 500 ml can Chana or Chickpeas
  • ½ cup Silk Cashew
  • Coriander
  • Salt & Pepper
  • Coconut curry
  • ½ cup Oil
  • Dried Coconut
  • 2 dried Red Chillies
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 5 – 6 Curry leaves
  • 1 cup Gravy base
  • 1 cup Frozen shredded coconut
  • 1 cup Silk Cultured Coconut
  • 1 cup Silk Coconut
  • Salt & Pepper
  • Shahi Aloo Curry
  • ½ cup Oil
  • ½ cup Cashew nuts
  • 2 Potatoes 1 cup diced
  • Mustard Seeds
  • 2 Red Dry Chillies
  • 3 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Coriander
  • Salt & Pepper
  • Coconut Rice
  • ½ cup Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander seeds
  • 2 Dry Red Chillies
  • 10 – 15 Curry leaves
  • 1 cup soaked and drained Basmati rice
  • 2 cups Silk Coconut
  • Salt & Pepper

Instructions

  1. Gravy base
  2. Heat the oil and saute the Onions
  3. Add the green Chillies
  4. Add the Ginger & Garlic paste
  5. Add 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  6. Cook this for a while
  7. Add the Tomato puree
  8. Add Salt to taste
  9. Vegetable Korma
  10. Heat the oil and add all the veg
  11. Add the Gravy base
  12. Add the Silk Cashew
  13. Add the Cashew Cream
  14. Garnish with toasted Cashews & Coriander
  15. Add Salt & Pepper
  16. Chana Masala
  17. Heat the oil and saute the whole spices
  18. Follow this with the Garam Masala
  19. Add the Gravy base
  20. Add the Chana or Chickpeas
  21. Add the Silk Cashew
  22. Garnish with Coriander
  23. Add Salt & Pepper
  24. Coconut curry
  25. Heat the oil and saute the dried Coconut & reserve
  26. Add the dried Red Chillies
  27. Add the Mustard seeds, Cumin seeds & Coriander seeds
  28. Add some Curry leaves
  29. And the Gravy base
  30. Blend the frozen shredded coconut with the Silk Cultured Coconut and add and mix
  31. Add the Silk Coconut
  32. Add Salt & Pepper
  33. Shahi Aloo Curry
  34. Heat the oil
  35. Saute the Cashew nuts
  36. Saute the Potato cubes
  37. Saute the Mustard Seeds, Red Dry Chillies
  38. Add the Gravy base
  39. And the Silk Cashew
  40. Follow this with the Cashew Cream
  41. Garnish with Coriander
  42. Add Salt & Pepper
  43. Coconut Rice
  44. Heat some oil
  45. Add the Mustard seeds, Cumin Seeds, Coriander seeds and the Red Chilies
  46. Add the Curry leaves
  47. Add the soaked and drained Basmati rice
  48. And pour in the Silk Coconut
  49. Add Salt & Pepper
https://kravingsfoodadventures.com/indianfeast/

Shaved Asparagus with Parmesan & Lemon dressing

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We’re making one of the easiest meals today – a No cook Shaved Asparagus with Parmesan & Lemon dressing.

A few weeks ago I walked into my local Loblaws to pick up some groceries and there was a kiosk sampling a very fresh looking Asparagus Salad. I LOVVVE asparagus, as you must know by now, but I had no idea that you could eat it raw. I tried it and loved it, got my co-worker to eat it too and took a recipe print out home.

The lady that sampled the salad said that they used a vegetable peeler to shave the Asparagus. I found this to be very time consuming so used a sharp knife instead. Be careful with the Lemon in this dressing as some lemons tend to be very tart. If your dressing got tarter that you anticipated, you can tone it down with some sugar or some honey.

Shaved Asparagus with Parmesan & Lemon dressing

Ingredients

  • 30 ml Lemon juice
  • 2 tbsps Olive Oil
  • Salt & Pepper
  • 2 tbsps chopped fresh herbs – Parsley & Basil
  • 1 lb Asparagus
  • ¼ cup grated or shaved Parmesan

Instructions

  1. Wash and drain the Asparagus
  2. Bend the bottom of the Asparagus till the woody ends snap off
  3. Cut the spears off and throw into a big bowl
  4. Shave the Asparagus on the diagonal using a sharp knife to cut as thinly as possible
  5. Make the dressing by combining all the ingredients together
  6. Toss in with the Asparagus and add the Parmesan
https://kravingsfoodadventures.com/shaved-asparagus-parmesan-lemon-dressing/