If you haven’t been tipped off by the cold weather, you just know it’s Fall when you see the bushels of Apples in the stores. Apples are everywhere. Ontario boasts of producing many different kinds of apples including the prized Honey crisp. Last year I was fortunate to go on a trip courtesy of the Ontario Apple Farmers and I made a lovely behind the scenes video that you can fine here – This year they’ve invited me again and I’m thrilled to be visiting another farm this year.
This year I’m having a bunch of people over for the Canadian Fall weekend potluck. I’ve requested my friends to think ‘fall’ when planning the menu. Since I’m hosting, I’m preparing the bird that I affectionately call ‘the beast’ and for dessert, I thought of making an all time favourite – Candy Apples. For it’s contrast against the sweetness of the caramel and chocolate, I chose the Granny Smith and I bought snacking apples instead of the regular sized apples.
When I visited the Apple packing plant last year, I learned that the apples are sorted by weight and the smallest ones gets packed and sent off to schools for their lunch programs. And as I discovered these are also the perfect size for Candy Apples.
The Apple Growers of Ontario are partnering with me this year to produce three amazing Apple recipes. These will be right here on my blog on Oct 29, Dec 10 & Feb 11. In the meantime, how do you like ‘em apples?
I can’t begin to tell you how much I love Pad Thai. It’s my favorite to order at my favorite restaurant Suko Thai and they never disappoint. Replicating Thai food has never been an issue for me, but somehow I just wasn’t truly happy with my Pad Thai results.
I tried this at least 50 times over the last few years. It wasn’t until I decided to prepare a Thai feast for my overseas guests that I decided to dust off the old recipe notes and try again. I re watched videos by all my fave Thai creators including non Thai ones and realized that the secret was in the sauce. Sure you can buy store bought Pad Thai sauce but the freshness from the sauce recipe is second to one. Most recipes just call for a bunch of sauces to be added together with palm sugar, but I decided to cook the sugar and tamarind together first to give it a nice syrupy texture. The addition of shallots and garlic in addition to the lime juice adds to the amazing flavour.
This recipe sure calls for a LOT of ingredients, but the good news is that these days they are pretty easy to find at an Asian grocery store. And the best part of making this yourself is that you can customize it – I like my Pad Thai dry, but you make like it saucy! I also like to control the amount of protein besides eggs I add to the dish. For simplicity, I added Shrimp, but you can also add Chicken to the dish if you like. You can also make this with Beef.
Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.
To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.
I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.
Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg
Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA
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!
Whoever said that Chicken soup is good for the soul is spot on. These three Chicken soup recipes with vegetarian options are like a warm hug on a cold day. These 3 recipes are made very easily and can be stored in mason jars for a wonderful light meal all week long. I grab whatever soup I fancy and bring it to work and at lunchtime, all I have to do is reheat in the microwave and enjoy!
The first soup is a Sweet Corn soup also known as the Chicken sweet corn for a non vegetarian version. This soup is a favourite in every Chinese restaurant and it’s so easy to make, my mom would make this for us all the time. If you like seafood, this is also super delicious with crab meat.
The next recipe is a Thai Coconut Rice & Mushroom soup, again, with or without Chicken. Lemongrass and Thai Red Curry paste is the star in the soup and is made hearty with Mushrooms and Rice.
And finally who doesn’t love a good old fashioned Chicken Noodle soup. The stock is enhanced with Garlic and diced Carrots & Celery make this super colourful. Cooked Pasta is added to the broth together with some fresh Parsley. This soup is not cooked for long to prevent the veggies from losing their vibrancy and crunch. Again, Chicken is optional.
Fall is here people! Are you going to run screaming like a terrified little child when you see the first leaf fall or are you going to grab a warm pot of something and embrace the crisp weather? Here are some amazing recipes to get you warmed up.
Fall Meal Prep
Meal planning an prep is all the rage. Using some shortcuts and strategies find new and interesting ways to roast Chickens and create multiple meals out of them including a nice warm soup.
3 soups for the soul
They say Chicken soup is good for the soul and it is. Use these quick recipes to make three different types of Chicken soups with a Veggie alternative for each – Sweet Corn, Thai Rice & Coconut & Chicken Noodle. These are stored in mason jars and ready for whenever you need to heat and eat.
Cheddar Apple Pie
And what Fall is complete without Apple Pie. Last year I was fortunate to get on a bus trip with some amazing bloggers from Food Bloggers of Canada and I got to document the process from apple picking to storing. And why just eat and apple pie when you can have a more sophisticated Cheddar crust Apple Pie.
Turkeys aren’t just for Christmas, in fact I actually prefer them for Thanksgiving. Given that it is all about the harvest festival, it is also the time the pilgrims would hunt and capture wild Turkeys. Over the years I have made several types of Turkey. You can find all of these recipes below.
Chicken Liver Stuffing
I love stuffing, and this recipe is special as I learned how to make it when I took a course at George Brown culinary school. I never like to stuff my bird, instead I prefer to serve my stuffing on the side.
And don’t forget to enter my giveaway – a box full of spices and swag! Comment on ANY of my videos on #YouTube with the #Kravings for your chance to win. You must be subscribed to win, full details and rules here – http://bit.ly/KravingsGiveaway2018
I never met a Chilly Fry I didn’t like. There are so many ways to make a chilly fry and I have a few variations on my channel and blog. A few weeks ago I made my friend Viola Gardonis’s Beef spread for Sandwiches. When she sent me the recipe initially, she also mentioned that the same recipe could be used to make a quick Chilly fry and I decided to test it out for myself. I love the ease of preparation of this dish, the meat is cooked in a pressure cooker and then just shredded and cooked with potatoes, onions and spicy.
It couldn’t be easier. Chilly fry is great with bread, roti or rice. I like to serve it with some dhal for a perfect home cooked comfort meal!
I’ve been meal planning for years without formally documenting anything. I’m just naturally wired to constantly want to do things more efficiently. One of my favorite things to do is party plan and to do that you have to constantly look at time saving strategies and process efficiencies. When I saw that all my fellow YouTubers making Meal Planning videos I decided to jump on that bandwagon, and I’m so glad I did, as the feedback has been incredible. Here are some great ideas!
This is a great technique – make meatballs once, and enjoy them forever… well maybe not forever. This recipe is very generic. The meatball making technique here is incredible as you can pump these out very quickly. Once cooked they are frozen and ready on hand to make any dish in a hurry.
If I don’t have my lunch prepped and ready to go, chances are I’m going to buy expensive and calorie rich foods at lunch time. Follow these ideas to prepare stunning lunches for yourselves
It isn’t hard to go International. In this video, I give 5 Chicken breasts a different look, feel and taste from around the globe
With Fall here(brrr), quickly prepare and bottle 3 delicious soups using stock, shredded Chicken and other ingredients. These are portable, heat and enjoy!
Back to School lunches
Kids eat with their eyes and the challenge is to get interesting meals into their lunchboxes for the week. Using ground chicken, I’m create three unique lunchbox ideas using a mix and match technique.
Back to School
Back to School is a different issue from Back home and what’s there to eat??? Make easy and simple after school snacks for your hungry monsters!
Fall Meal Prep
Two whole Chickens get roasted together with some potatoes and veg and while they roast, I prepare a tasty Broccoli and Cauliflower aka Broccoflower rice with the left over veg. This is another great mix and match video!
University Freezer Meals
My son is starting his third year and is not going to have much time to cook or eat properly. Using different techniques, I prepack meals for my son before I freeze them. All he has to do is heat and eat!
A few years ago I chanced upon a video on Youtube for Jhinga Makhni by one of my favorite Indian chefs Sanjay Thumma of Vahrehvah.com Makhni, comes from the work butter and is similar to a preparation of Butter Chicken. Most of this recipe is made using a pressure cooker and makes life so much easier!
My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.
I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.