Leftover Roasted Chicken Burgers

Hello all!
Have you every roasted a chicken and enjoyed it thoroughly for the first and second day but it doesn't look too appetizing on that third day. Well then, do I have a recipe for you

Tuna Fish Cakes

Do you want to add fish to your diet but without the fishy taste? Being a seafood lover myself, Fish cakes have by far been the easiest and the tastiest way to add fish to my family's diet

Lentil Soup served with Rice

Lentil Soup is also known as Daal in the East Indian Culture. Lentil soup can consist of a variety of lentils including split peas and beans (channa daal or mung beans). suffice it to say, the recipe is consistent for most beans and the same steps can be followed.
The night before I want to make lentil soup, I always soak the beans in water. I will say that if you would like to make this recipe, then be sure to read it all the way through before making it because it is a step-by-step process and a few ingredients are saved for later.

For this recipe you will need:
2 cups of Masoor Daal (presoaked from the night before)
3-4 cups of water
1/4 cup Canola Oil or Vegetable Oil
1/2 cup Prefried Onions

1 tbsp Red Chili Powder
1 tbsp Turmeric Powder
1 tbsp Garam Masala
1 tbsp Coriander Powder
1 tsp saltThatka

1 tbsp cumin seeds
1 tbsp curry leaves (optional)

1. In a Dutch oven, add 2 tbsp of oil and prefried onions. Fry for 1 min.
2. Add Red chili powder, turmeric powder, garam masala and coriander powder and fry spices for 1 min.
3. Add Presoaked Daal and cover with a fresh batch of water just until the beans are covered. Add salt to taste. Bring to a boil, and simmer for another 40-60 mins until the flavours are melded and a medium consistency is achieved.
4. Finally, heat one tablespoon of oil to a small saucepan. Sprinkle cumin seeds and fry for a few seconds. Next add curry leaves and fry for another 10-20 secs. Add the Thatka mixture to the simmering Daal  and cook for 2-3 mins.
5. And Voila! this is your Lentil Soup. This can be served alongside rice and potatoes (which is what we do most of the time) or serve it alongside some crackers or buttered toast as a hearty soup.

This recipe brings us to the end of the Expected Party's Cuisine Week Series. Thanks for joining me, it was really eye opening on how hard it is to blog everyday, I really have to give credit to those of you bloggers who do blog every day! Its more than a full time job to say the least. I'll be back in a few days with a moodboard for another space that I am working on right now.
See you soon,
Ameera 

 

No Bake Peanut Butter Energy Bars

The fourth recipe of the Expected Party Cuisine series is packed full of energy and protein, perfect for a midday pick me up!

Dinner is served!

The following meal is easy on the wasteline and the tastebuds. One of my absolute cuisines is Meditteranean, especially because they have so many salads. Its just so refreshing to eat raw salads flavoured with wonderful dressings! On this note, I want to share with you my recipe for marinated Drumsticks with Meditteranean Quinoa Salad.

Todays recipe is for a fantastic Breakfast Smoothie...

Whoops! One day Late but you'll have to forgive me, I've been helping my brother with sectional shopping! I'll be showing you the moodboard next week, I havent quite completed it yet!

Enough about that, and let's get on to Cuisine Week!

"Drop of Heaven" Chocolate Chunk Cookies

Here it is... the cookie recipe that I made four times in December! Its that good!

Chef's Salad

Ok so no tablescape or kijiji chair redone yet, Im working on both but just a little behind schedule. The chair is sanded and stained and waiting for upholstery while the table scape is designed but the implementation is pending. But I just wanted to give you a sneak peak into my hubbies lunchbox for tomorrow's work day.

Marble Cheddar White Lasagne

I 'm fresh off of completing my medical school application today. I’m feeling a bit relieved but nervous now because the coming months of waiting will be the toughest to date. It’s the waiting that kills you.

Falling in love with Broccoli and Cheese

Courtesy of: 

http://www.wellpathclinic.com/just-another-reason-to-eat-your-greens

Courtesy of: http://theglobalgourmand.blogspot.com/2010/10/know-your-french-cheeses

In our family, fall is the time to slow down after whirlwind summers. A final breath before the big plunge into the winter months. I feel content and comfortable during these months. Perhaps it is because it signifies the new beginnings, especially for students like me or is it the fall colours? Oranges, reds, yellows and lovely sunsets that feel like they last for hours.  In Calgary, autumn can be easily missed. You have to make that trip to Banff or to parks to watch nature's costume change. Its the perfect transition between the hot summer and blistery winters here in Calgary. Although the past few days have been scorchers,

A Toast to the Host

Recently, one of my good old friends held her first get together in the form of a games night at her sister's home. I wanted to bring something a little something for her to enjoy with her family to thank her for hosting. I love hostess’ gifts, especially those with the pretty ribbon and greeting cards. It’s always optional to bring a hostess gift but quite thoughtful and a wonderful way to say a little thank you.  So the night before, I whipped up some simple white chocolate biscotti using this recipe http://allrecipes.com/recipe/mariettas-white-chocolate-macadamia-biscotti/detail.aspx ( I omitted the nuts and liquer)

A side note: These would make great additions to a cookie platter for a tea party, so elegant. Interestingly, the term Biscotti actually refers to any type of cookie, but in North America, biscotti is commonly used to refer to long dry, twice baked cookie. The ones that I buy once in awhile from the market are known as cake rusks but the idea is the same.

To make your own small hostess gift, you will need the following.

1.       A glass jar with a cute lid (I bought mine from the dollar store, washed and dried the inside and placed some biscotti neatly inside the jar).

2.       Homemade cookies, biscotti, or candy

3.        Cute ribbon

4.       Place card or attractive card paper to make a gift tag

5.       Scissors

Place your treats inside the glass jar ensuring that they are placed neatly inside without crumbling.

Write a kind greeting on the gift tag. Poke two holes into the place card and thread a small length of ribbon through the punch. Wrap this ribbon/place card around the glass jar and secure.

Voila! Bring this hostess gift to your next gathering to surprise your host.

 Here are some other fantastic ideas for hostess gifts courtesy of Martha Stewart

http://www.marthastewart.com/photogallery/hostess-gift-ideas#slide_31 

Losing Weight in a Healthy Way... A Healthy Pina Colada

Source:http://en.wikipedia.org/wiki/Pi%C3%B1a_colada

Yes thats right! A healthy pina colada.. there is such a thing. In my quest to lose my pregnancy weight, I have been trying to find TASTY, healthy, energy packed drinks that I can substitute for my poor snacking habits. I have finally come up with a fantastic blend of pineapple and coconut yumminess! It is super easy! Did you know that coconut in moderate amounts speeds up your metabolism.  Here is the simple recipe:

½ cup vanilla yogourt (low-fat or otherwise)

1 cup canned or fresh pineapple

½  can coconut juice (available at any supermarket)

½ cup ice

Add ice and the remaining ingredients into a blender and blend until the desired consistency is achieved.

The pineapple chunks are naturally sweet and the vanilla yogourt adds creaminess for a smooth taste. In my experience, there is no need to add other sweeteners. If you feel the mixture is not sweet enough, I suggest adding more yogourt for that extra calcium. A nice creamy drink like this will cool you down on those scorching days that are sure to come this summer. Hope you enjoy!

Courtesy of Steven and Chris, here is another fantastic smoothie that I have tried out with fantastic results. This drink reduces stomach bloating, gives your immune system and metabolism a much needed boost. After a week, I felt like I was glowing.

Link: http://www.cbc.ca/stevenandchris/2011/03/how-to-get-rid-of-fat.html

The Kitchen Sink

I love FOOD! Anything tasty! I like to eat healthy most of the time, fruits, veggies, homemade foods etc. etc. but I also try to spend as little amount of time in the kitchen as possible. Contradictory I know! The following few tricks have helped keep me out of the kitchen but  still able to eat at home and keeping on eating the things I love. I thought I would share some things that I do that make my kitchen work for me. These helped me to get through the first two months of new parenthood, I froze so many curries, lasagnas, and other easy to make dishes in the freezer the month before I delivered that I did not have to go out even once in the first two months of having a new baby. 

Firstly, we try to keep the kitchen clean and clutter-free!! I learned this the hard way from my husband! After hundreds of arguments with my husband about his ocd with kitchen and counter cleaning I have realized that having a clean kitchen does make a difference. And this means that we have very few appliances on the counters, a fruit basket, and a few canisters for sugar and tea but thats it! According to my husband and I agree, Cooking is an art and an artist needs his blank canvas to create his masterpiece.

Second, the dishwasher should be ready to fill at all times! Clean up is a cinch if you can fill the dishwasher as you cook!

Keep leftovers on the top shelf of the fridge! this way you never have containers full of that stuff you made last week in the back of the fridge.

Do an audit of the fridge once a week

-Repurpose leftovers as lunches or new entrees

-Take vegetables and fruits that have passed their prime and use them up the next day (this i do every second day)

- Take those leftover slices of bread and toast them up in the oven until they are dried out! Instant bread crumbs for chicken parmesan, chicken fingers, fish nuggets etc!!

Have an ongoing grocery list, if you see that something needs replenishing, WRITE IT DOWN! Its as simple as putting a paper pad on the fridge to save money and time at the grocery store!

Prepare Make –ahead dishes such as layered enchilada bake, shepherd’s pie, lasagne, curries and pizza dough ahead of time and keep in the freezer up to six months. Trust me these will come in handy on busy nights and days when you just don’t want to cook!!!

Ground Beef- I make a double dose of ground beef to make future spaghetti sauces, shepherd’s pies, keema and other recipes that much faster. I make them in a neutral flavour, a few spices, garlic, onions, salt and pepper! You can always season later!

I boil up some chicken breasts (approx. 2-3) at the beginning of each week to make lunches and soups easily in the middle of the week.

Finally, these are my pantry Staples (not necessarily in the pantry)

Frozen fruit (strawberries, blueberries, anything...)

Vinegar (regular, apple cider and balsamic)

Spices

Individual sized cubes of chicken stock (take chicken broth, put it in ice cube trays, freeze overnight, then pop out and save in freezer bag- use as needed)

Keep two-three types of nuts on hand for salads and snacks

Red Kidney Beans, Chickpeas, Black Kidney beans- great for soups, chilis, salads, casseroles, or dips

Store-bought pie shells- i buy the two pack and keep them frozen! They are so great for those last minute meals and to use up leftovers. Once, I had some leftover chicken stew, I thinned it out with a little bit of water, defrosted a pie shell till it was malleable, and laid the crust on top! Voila! A ten minute chicken pot pie! HOMEMADE!

Extra Virgin Olive Oil

One Package of cream cheese

EGGO or pancake mix – for easy breakfasts

Frozen vegetable medley

A couple of soup cans- cream of chicken, mushroom or broccoli

One or two pasta types

Chicken breasts- Frozen and packed in individual servings with two-three in each serving

Vanilla Yogourt with probiotics- for smoothies, yogourt parfaits, healthy pina coladas (next blog)

Tortilla Shells (I buy these at Costco and keep them frozen, and only take a few out at a time)

Now I ask you, do you have any tips or tricks in the kitchen that make your kitchen work for you?

Overripe Bananas

A couple of years ago, I decided that I would start to live green! I started with simple things like using up food before it had to be thrown into the garbage. I feel terrible when I have to throw food away, it is such a waste. My version of green living began with using up overripe bananas. After many attempts with banana bread and muffin recipes, I think I have finally mastered the banana nut muffin. Who should I have to thank for it?  None other than Food Network’s Tyler Florence. I actually think his cooking is much too complicated for everyday but he has really done a fantastic job with this recipe. Finally justice has been done to the overripe banana.  Granted I did make a few changes to the recipe after some experimentation but really the base of this recipe is perfect and you really cannot go wrong. If you are not comfortable baking, there is only one thing you should know: measure everything!!!! When I first started baking, I used to measure even a ½ teaspoon because I did not trust my own judgment. You’ll find as you cook more often, you develop a sixth sense for measuring but just for safety, I still measure out the flour, sugar and margarine ingredients.   So without further ado, here is the recipe:

You will need:

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar (you can use the packed brown sugar or the crystallized brown sugar; I  find the crystallized type mixes in way better)

3/4 cup margarine, melted (I melt the margarine in the microwave)

1 egg

¼ cup olive oil mayonnaise or any other type  (this makes the muffins super moist)

1 teaspoon pure vanilla extract

1/2 cup mixed nuts (a medley of almonds, walnuts, cashews, hazelnuts)

Directions:

Preheat oven to 375 degrees F and place muffin liners in a muffin tin. Out of this recipe I can usually get 12 big muffins.  

Combine the flour, baking soda, and salt in a bowl and set aside.

In another bowl, mash 2 of the overripe bananas with the back of a spoon so they still have a bit of texture meaning there should still be a few chunks of banana. Again this makes them super moist because you can bite into a nice gooey portion.

In another bowl, mash the remaining bananas completely and blend with the brown sugar. Usually the blending takes two to three minutes to make it into a light brown batter.

Add the melted butter, egg, mayonnaise and vanilla and beat well.

Next, mix in the dry ingredients (the first bowl) in three instalments. Between each addition, mix just until all the flour is combined. Next, add in the nuts and the mashed bananas and fold into the batter with a rubber spatula or a wooden spoon.

Spoon the batter into the muffin tins to fill them almost to the top.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

I usually make dozen at a time and store them in a plastic container in the fridge. I always give one to my husband in his lunch bag for work. If you make little tiny ones in one of the smaller muffin pans, they would be fantastic for a tea party or if you are having people over for coffee. I have also served them alongside a frittata at a brunch. And the best part of this recipe is that the muffin is so much cheaper than buying one from Tim Hortons and the whole house smells like a bakery. What an aroma!

Question of the Day: Have you come across any awesome ways to use up your produce? Fruits? Veggies?

Hope this recipe finds you well!

Happy Baking!

Ameera