1 Comment June 20, 2022 Sherylann

We stayed over at our friend Prafulla’s house one weekend and awoke to this delicious aroma wafting from the kitchen. Cinnamon, apples….was that really apple pie for breakfast?? Instead we were greeted by an oversized and very fluffy pancake baked with apple slices and drizzled with Maple syrup. And while it was not apple pie, we werw not disappointed.

This delicious and yet, simple and quick but so special breakfast has become my go to and it was great to see both my dad and Nilesh enjoy it on this Father’s day weekend.

I highly recommend this. It comes together so quickly and you will be asking yourself why you want to make individual American pancakes when this one is so easy and quick!

Servings: 4

Prep time: 10 minutes. Cook time:20 minutes

Ingredients:

2 large apples (honeycrisp or gala) – peeled or unpeeled, cored and thinly slices
4 eggs
3/4 cup flour (no need to sift)
3/4 cup buttermilk (or regular milk)
1/4 cup butter
1/4 cup brown sugar (or regular)
A pinch of salt
1 tsp cinnamon powder(or per taste)
For serving: Optional: Maple syrup to drizzle and confectioners sugar for dusting

Method

Heat the oven to 400 degrees Farenheit
Take two 9-inch round cake pans and grease evenly with butter
In a mixing bowl, beat the eggs, buttermilk, flour, salt, sugar, and half the cinnamon powder
Layer the apple slices on the bottom of each pan
Pour the mix into the two cake pans distributing evenly between the pans
Sprinkle remaining cinnamon powder over each pan
Put pans in the oven
Bake uncovered until puffed and golden brown about 20 – 22 minutes
Drizzle maple syrup and dust confectioners sugar
Serve!

Dragon Fruit Bowl

1 Comment May 30, 2022 Sherylann

For those hot summer days, here’s something to cool you down.

Dragon fruit aka pitaya is a superfruit native to Central America. It is a fantastic source of fiber, magnesium and vitamin C. The perfect fruit to start the day energized or to refresh yourself at the end of a hot day.

Prep: 5 minutes Servings: 4

Ingredients

1 can (403ml) unsweetened coconut milk
1 cup frozen dragon fruit
1 banana
1 cup frozen pineapple chunks
Sweetner of choice, as desired

Method

Pour coconut milk into the blender bowl
Add in the remaining ingredients
Blend 45 seconds
Pour into serving containers
Add in toppings of your choice like raspberries, almond slices, granola, banana slices, or pineapple chunks
Serve

Barbecue pulled pork – slow cooker/ Ninja Foodi /oven

Leave a comment April 26, 2022 Sherylann

Pulled pork simmered in a tangy, sweet and spicy sauce bringing back memories of a roadtrip down to Texas where we had the most delicious and moist pulled pork – in the parking lot of a restaurant because of Covid. As we reminisced over the trip, we had to replicate the flavors at home.

Servings: 8 (for 8 sandwiches)

Prep time: 10 minutes. Cook time: 6 hours

Ingredients

1 teaspoon oil
1.5 large onions, chopped
3 large garlic cloves, minced
4 lbs pork shoulder butt roast
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared yellow mustard
1 tablespoon red chilli powder
1 teaspoon pepper powder
2 teaspoons salt
1/4 dark brown sugar
1/2 cup chicken broth
1/2 cup ketchup
1/2 cup barbecue sauce (see notes to make barbecue sauce at home)

Method

Lightly rub the pork with salt and pepper
If using a Ninja Foodi, put on the sear option on high
Pour the oil into the bottom of a slow cooker, dutch oven or the Ninja Foodi
Add the onions, garlic
Add the remaining ingredients including the pork
Cover the container to cook:
1. Turn on the slow cooker and set for high
2. For Foodi, switch to slow cooker option and set to high
3. For oven, preheat to 250F. Cover dutch oven and place in oven
Cook on high for 5-6 hours until the pork shreds easily with a fork
Remove the pork from the slow cooker and shred the meat using two forks
Return the shredded meat to the slow cooker, and stir the meat with the juices in the pot
Serve on hamburger buns with a side of beans, coleslaw and potato salad

Notes:

Home made barbeque sauce:
- Ingredients:
  - 1.5 cups ketchup
  - 2 tablespoon molasses
  - 3 garlic cloves minced
  - 1/4 cup dark brown sugar
  - 1/4 cup apple cider vinegar
  - 1 tablespoon red chilli powder
  - 1 teaspoon black pepper powder
  - 1 teaspoon prepared mustard
- Method
  - Combine ingredients in a pot on the stove. Simmer for 15- 20 minutes until sauce has deepened in color. Store in a tightly covered lid for upto 10 days

Mango Chia Seed Pudding

Leave a comment April 23, 2022 Sherylann

If you love mango and tropical flavors, this chia pudding is for you. A combination of coconut milk, combined with chia seeds and mango pulp, makes for a delicious pudding that will energize you and fill you up. A great way to start the day or a pick-me-up during the day.

Servings: 2

Ingredients

1 cup coconut milk (alternatively, almond or any other milk, or 1/2 cup coconut cream with 1/2 cup milk)
1 cup unsweetened mango pulp
1 tablespoon maple syrup (or sweetener of choice)
4 tablespoons chia seeds
Toppings: Mango cubes, pineapple, berries, almonds, granola

Method

In a large, lidded bowl, mix the mango pulp and almond milk. Stir
Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
Close with lid and refrigerate for at least 2 hours or overnight
Top with mango chunks, pineapple, berries, granola, or nuts

Try these other chia seed pudding flavors:

Chocolate Chia Seed Pudding

Leave a comment April 23, 2022 Sherylann

This deliciously sinful, chocolate chia seed pudding is for when those chocolate cravings hit or if you want dessert for breakfast without feeling guilty. This calls for only 5 ingredients and you likely have them already.

Servings: 2

Ingredients

1 cup almond milk (alternatively, any other milk)
2 tablespoons cocoa powder
1 tablespoon maple syrup
1 teaspoon vanilla essence
4 tablespoons chia seeds
Toppings: Berries, almonds, granola

Method

In a large, lidded bowl, whisk in the cocoa powder into the almond milk, removing any clumps
Add in the chia seeds, vanilla essence and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
Close with lid and refrigerate for at least 2 hours or overnight
Top with berries, granola, or nuts

Try these other chia seed pudding flavors:

Matcha Chia Seed Pudding

Leave a comment April 23, 2022 Sherylann

Sophie loves her matcha boba tea and was very happy when we made a matcha Chia seed pudding. Not only did the matcha powder give it it’s beautiful green color, the matcha flavor was elevated with the use of coconut cream. If you love matcha, this pudding is for you! It will energize you while filling you up.

Why Matcha? Did you know it’s full of antioxidants, can speed up metabolism, and lower bad cholesterol? And of course, chia seeds contain protein, fiber and the good-for-you kind of fat

Servings: 2

Ingredients

1/2 cup coconut cream
1/2 cup almond milk
2 teaspoons matcha green tea powder
1 tablespoon maple syrup (or sweetener of choice)
4 tablespoons chia seeds
Toppings: Berries, almonds, granola

Method

In a large, lidded bowl, whisk the matcha powder, coconut cream and almond milk, making sure no clumps remain
Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
Close with lid and refrigerate for at least 2 hours or overnight
Top with granola, fruit or nuts

Try these other chia seed pudding flavors:

Chia seeds pudding

3 Comments April 22, 2022 Sherylann

Something I always struggle with is what to eat as a snack or have ready for breakfast for the kids to grab quickly before school. This chia seed pudding fits the bill – it is a make-ahead, easy and yet healthy breakfast or snack option that is energizing and filling. It can be stored in the refrigerator for up to five days. And best of all, it is so good for you.

Chia seeds contain protein, fiber and the good-for-you kind of fat. Soak them in a liquid and you get this smooth, gelatinous pudding texture. Add a little sweetener, a topping of your choice like fruit or granola, and who can resist dessert, and a healthy one at that??!

I make this Chia seed pudding with simple ingredients. And then top it with granola (at time of eating) or layer it with fruit for a grab-when-you-need option. I have found that 1 tablespoon of chia seeds to 1/4 cup of milk is the ideal ratio.

Once you have this, it may soon be a go-to, so check out the links below to other chia-seed pudding options.

Servings: 2

Ingredients

2 cups light coconut milk or almond milk (or cow’s milk)
4 tablespoons chia seeds
1/2 teaspoon vanilla essence
1.5 tablespoon maple syrup (or sweetener of choice)

Toppings

Berries
Granola or chopped nuts
Chopped fresh mango or pineapple
Coconut flakes

Method

In a lidded container, pour in the milk. Stir in the chia seeds. Cover the container and shake well to combine. Wait for 2-3 minutes and then stir well with a spoon making sure to break any clumps
Add in the vanilla essence and maple syrup, and stir
Cover with a tight light and let set in fridge overnight or at least 2 hours
When serving, top with your favorite fruit, nuts or granola, and enjoy!

Other Chia Seed Pudding recipes:

Mushroom, Spinach and Black Bean Quesadillas

Leave a comment April 22, 2022 Sherylann

When you want a healthy and yet quick meal or a snack on-the-go, these quesadillas are a great option. A mix of spinach, corn, mushrooms, black beans, onions, and creamy avocado makes for a filling, delicious vegetarian meal. And if you’re craving meat, just add some shredded chicken to the mix.

Servings: 4 quesadillas Cook and prep time: 20 minutes

Ingredients:

1 tbsp Olive Oil
3 cloves Garlic, minced
1 large Red Onion, diced
1/2 tsp Red Pepper flakes
8 oz Baby Bella mushrooms, thinly sliced
3 cups fresh Spinach
1/2 cup frozen Corn
1/2 cup cooked Black Beans
2 large Avocados, removed from shell and thinly sliced
2 cups shredded cheddar or mozzarella cheese
4 medium Tortillas (I use whole wheat although flour tortillas are usually tastier but less healthy)
Salt to taste
Salsa, for serving
2 cups shredded chicken, optional (for when you want a non-vegetarian option)

Method:

In a pan, heat the Olive oil
When oil is hot and shimmering, add in the garlic and red pepper flakes. Stir and add in the onions, stir occasionally while the onions turn translucent.
Add in the sliced mushrooms. Fry the mix, stirring occasionally, until the mushrooms are tender and caramelized, and the water from the mushrooms in the pan has dissipated – approximately 3-4 minutes
Add in the spinach, black beans and corn. Cook till spinach has wilted. Sprinkle salt, stir and keep aside
Lay out the four tortillas on plates
Cover a half of each tortilla by distributing the 1 cup of cheese across the tortillas
Distribute equally the spinach, corn, black beans, and mushroom mix over the cheese
Layer the mix with equal amounts of avocado slices and sprinkle the remaining cup of cheese evenly over it, as well
Fold tortilla into half by pressing the empty half of the tortilla over the toppings
Heat a medium/large size skillet. When skillet is hot, place the folded tortilla in the skillet. Cook on both sides for a total of 4 mins, flipping half-way through
Before serving, cut the quesadillas into 3 equal sizes
Serve hot with a side of salsa
Enjoy!

Tuvar Dal (Pigeon-Pea lentils)

Leave a comment April 21, 2022 Sherylann

While growing up, dal, or lentils, was a staple part of a meal. Tuvar dal, moong daal, chana dal, it didn’t matter. There were so many different recipes, and all were so nutritious and delicious. When you were sick, you had a simple dal soup, and on occasions, you had some more complex recipes. This recipe is a staple in our home. It’s flavorful and can be just had with rice. On some days, the perfect accompaniment to dal and rice is fried fish, stuffed with red masala…..but more on that fried fish later!

Prep time: 10 minutes Cooking time: 15 minutes Total Time: 25 minutes

Servings: 4

Ingredients:

1 tbsp vegetable oil
3/4 cup tuvar/tur dal rinsed
3/4 tsp mustard seeds
1 tsp cumin seeds
1 large tomato, chopped into small pieces
1 medium onion, diced fine
1 tsp minced ginger
1 tbsp minced garlic
1 tsp turmeric powder
.5 tsp red chili powder
.5 tsp garam masala powder
.5 tsp cumin powder
1 tsp coriander powder
1/4 cup chopped fresh coriander leaves
Salt, to taste
Optional: 1 tsp lime juice

Method:

In a pressure cooker, or Ninja Foodi or Instant Pot (both on sear setting) heat oil
When oil is hot, add the cumin seeds and mustard seeds, they will splutter
Add in the onion, ginger and garlic and fry for 2 minutes until onions are soft and translucent
Add in the tomato and fry for 2 minutes
Add in the dry powders and stir for another minute
Add in the dal and 2.5 cups of water along with the salt
Put the pressure cooker lid on (for Foodi or Instant Pot, turn setting to Pressure cook and put timer to 16 minutes)
Pressure cook for 16 minutes
When done, wait until the lid can be safely removed. You can change the consistency of the daal by adding more water
Stir in the cilantro leaves (and lime juice, if using) and serve with rice or chapatis

Mango Pineapple Salsa

Leave a comment April 21, 2022 Sherylann

Sweet, tangy, healthy, fresh mango, pineapple salsa will have you dreaming of the tropics with a single bite. This salsa is the perfect make-ahead appetizer or a topping for fish, tacos, grilled chicken or pork. Best of all, it comes together in minutes.

We often make salsa for fish tacos or as a quick snack for when the kids come home from school. This mango and pineapple salsa brings vision of glorious summer days. I sometimes add a dash of Tagin, a Mexican seasoning available in ethnic grocery stores, and just dig in with a spoon – why waste calories on chips?!!

Prep: 10 minutes Total time: 10 minutes

Ingredients:

2 cups diced Pineapple
2 cups diced Mangoes (see notes on chopping a mango easily)
1 small Red Pepper
1/2 small Red Onion, diced fine
1 Jalapeno, diced fine (deseed if you don’t like it too spicy)
1/2 cup Cilantro, chopped
1/4 cup fresh Lime juice
1 tsp salt

Method:

In a bowl, mix all ingredients well
Serve with tortilla chips or over tacos, chicken, fish…. or just grab a spoon and dig in
Refrigerate to keep fresh up to two days

How to chop a mango easily:

Wash and dry the mango
Place the mango upright on a cutting board, supporting it with your non-dominant hand
Hold a sharp knife in your other hands
Cut the thickest (widest) side of the mango, cutting from top to bottom as close to the pit as you can
Repeat on the other side
These sides are called “cheeks” – so you end up with two cheeks and a pit that still has a bit of flesh around it
Use a knife to make lengthwise and crosswise cuts in each cheek, being careful to avoid cutting through the skin. Now, press the skin side of the mango cheek to turn it inside out, to resemble a porcupine. Scoop out the cubes off the skin using a knife or skin
Peel the skin of the remaining middle piece and using a paring knife, cut as close to the pit as possible. Cut the remaining fruit flesh into cubes

Sesame Garlic Bok Choy

Leave a comment April 13, 2022 Sherylann

A delicious, crisp vegetable that comes together in minutes. Bok Choy, a Chinese cabbage, can be braised, stir-fried or roasted. You can eat all of it, which reduces prep work. It has a crisp texture with a slightly nutty flavor.

Bok choy is 90% water, negligible fat and full of vitamins A, C and beta carotene. Pair it with soy sauce, sesame seeds, chili flakes, ginger and garlic, and you have a flavorful side on the table.

Sometimes bok choy is harvested when not yet mature and sold as baby bok choy. It’s usually 3-6 inches in length, sweeter and can be cooked whole.

Servings: 4

Ingredients

1.5 lb baby Bok Choy (quartered or halved)
1 small White Onion (diced fine)
2 tbsp Sesame Oil
1 tsp Sesame Seeds
1 tsp Red Pepper flakes
2 tbsp Soy Sauce
5 large Garlic cloves (minced)
1 tsp Ginger (minced)

Method:

To clean Boy Choy: Under running water, rub off any dirt from the leaves and especially at the bottom of the stalks. Chop the boy choy into quarters or halves. Place them in a bowl until you are ready to cook.

To cook: In a large skillet, heat the sesame oil. Add the garlic and red pepper flakes and cook for 10 seconds. Add in the onions, and ginger and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add in the soy sauce and sesame seeds. Stir for about 20 seconds. Remove the bok choy from the heat and serve.

Blueberry Oat Vegan Smoothie

1 Comment April 13, 2022 Sherylann

You are guaranteed to be pleasantly surprised with this oat-filled smoothie. Raw oats are safe to eat. They aid weight-loss and improve heart and gut health. It makes a smoothie heartier and more filling. Blueberries are a nutritional powerhouse, full of anti-oxidants.

Interestingly when Nilesh’s cholesterol numbers went up, one of the ways to manage that was with regular oatmeal for breakfast.

Ingredients

1 cup cold almond milk
3/4 cup old-fashioned oats, dry
1 cup blueberries
1 tbsp maple syrup

Method

Fill a blender with all the above mentioned ingredients.
Blend…sluuurp!!

Mediterranean Chickpea and eggplant

Leave a comment March 12, 2022 Sherylann

The Mediterranean diet focuses heavily on nuts, fish, fruits and vegetables resulting in lower inflammation and better heart health. When we visited Greece, we enjoyed the salads, vegetarian dishes and pan-seared aardines. Even the simple tomato just seemed a lot more delicious. This chickpea and eggplant dish aims to bring back those memories. It includes eggplant, known for its vitamins and antioxidants with chickpeas, which keep you full longer because it’s full of fiber. The combination of those two in a simple tomato sauce is luscious and hearty.

Servings: 4

Time to cook including prep time: 20 minutes

Ingredients

3 cups eggplant (1 large), chopped into chunks
1.5 cups chopped tomatoes
1/4 cup tomato sauce
1 small yellow onion, finely diced
1/4 tsp cumin powder
1/2 tsp red chili powder
1/4 tsp nutmeg powder
1/4 tsp pepper powder
2 Cups chick peas
1 tbsp olive oil
1 tbsp garlic
Salt, to taste
1/4 cup parsley chopped

Method

In a large frying pan, heat oil
Add onions and fry until translucent
Turn flame to medium heat
Add garlic and fry for a minute
Turn heat to low
Add in the chili powder, nutmeg powder, pepper powder, cumin powder. Give it a stir
Add in the tomatoes, tomato sauce and eggplant. Cover the pan and on low flame, cook till eggplant is soft, about 10 minutes
Add in the chickpeas. Sprinkle salt and stir gently. Cook another minute.
Sprinkle the parsley and turn off the stove
Serve with a side of couscous or a salad

Healthy Almond, Peanut-butter Chocolate Bars

Salmon with Tamarind- Mushroom- Red Pepper Sauce

Leave a comment March 5, 2022 Sherylann

This aromatic, sweet and tangy sauce complements salmon. Not only is it a healthy, quick and easy dinner option, it is an elegant meal for when you have company.

Serves:4

Ingredients

1 lb skin-on, boneless salmon filet
8oz baby bella mushrooms, diced into small pieces
1 large red pepper, diced into small pieces
1/4 large red pepper, cut into thin red strips
2 stems green onions, diced fine
1 tbsp ginger, diced fine
1 tbsp garlic, diced fine
2 tbsp size chunks of seedless tamarind (see method below)
1 tbsp fish sauce
1 tbsp soya sauce
2 tbsp sugar
2 tbsp vegetable oil
1/4 fresh coriander leaves, chopped
For the fish before grilling or pan frying
- 1/2 tsp salt
- 1/2 tsp pepper powder
- 1 tbsp vegetable oil (2 tbsp if frying)

Method

To make tamarind, soya and fish sauce mix:
- Take a large marble sized piece of seedless tamarind
- Put tamarind into a microwave safe bowl and add in 1/4 cup warm water. Heat for a minute in the microwave. Rest for 2 minutes. Then mash the pulp with the back of a spoon, forcing it through a strainer . Scrape off the paste that is on the underside of the strainer. Discard the solids left in the strainer
- To the tamarind mix in the bowl, add fish sauce, soya sauce, sugar and blend well till sugar dissolves
For the mushroom – red pepper sauce
- Dice mushrooms and red pepper into small pieces
- In a wok, heat oil
- When hot, add in the garlic, stir fry for 30 seconds and add in the ginger
- Stir fry for 30 seconds
- Add in the mushrooms and stir fry for 3-4 minutes until the water from the mushrooms dry out
- Add in the tamarind, fish sauce mix and stir fry for 1 minute
- Add in the green onions, and diced red pepper and stir fry for another minute
- Remove from heat and set aside
Fish
- To cook in Ninja Foodi:
  - Place water into Ninja Foodi pot. Season salmon with salt and pepper on both sides, no oil, on rack, making sure the rack is in the higher position.
  - Assemble pressure lead, making sure the pressure release valve is in the SEAL position
  - Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin
  - When pressure cooking is complete, quick release the pressure by moving the pressure cooker valve to the VENT position. Carefully remove lid when pressure is released
  - Gently pat salmon dry with paper towel, then close with crisping lid
  - Select BROIL and set time to 7 minutes. Select START/STOP to begin, check for doneness after 5 minutes
- To grill on a regular grill:
  - While the sauce is cooking, marinate the fish with oil, salt and pepper. Rub mixture on both sides of fish. Heat grill to 450 degree F. When hot, grill the salmon skin side down over direct heat with the lid closed, for about 4-5 minutes and then turn the salmon over, close the lid and another 4-5 minutes
- To pan fry:
  - Rub salt on both sides of the fish. Heat oil in a pan. When hot, add fish, skin side down and fry for about 4 minutes on each side
Serving
- Serve fish while hot, with the Mushroom-Red Pepper sauce spooned over it, garnished with red pepper slivers and cilantro. It can be accompanied by vegetables like bok choi or broccoli as well as steamed rice

Thai yellow curry

Leave a comment March 5, 2022 Sherylann

This mild, yet complex Thai curry impresses with its pleasant and interesting flavors.

When we have guests, Thai or Mexican dishes are usually our go-to. Quick, flavorful, and enjoyed by most, it’s definitely faster to pull together than Indian food. When we do make Thai dishes, curries take center-stage and this yellow curry, is a mildly spicy delicious alternative to the ubiquitous red curry.

This curry can be made in advance, I prefer to, as I find it tastes even better. It has lots of sauce and can be re-heated very easily.

Servings: 4

Ingredients

10 oz boneless, skinless chicken breast (optional if vegan, see note)
1 can coconut milk
1 can Thai yellow curry paste or the paste made with this recipe
3 kefir lime leaves
3 tbsp fish sauce (alternatively, 3 tbsp lime juice if vegan)
1 tsp sugar
1 can bamboo shoots
1 medium sized Chinese eggplant, cut into thin long slices
3 tbsp green peas
1/2 medium red pepper, cut into thin strips
1 large red potato (or white) cut into small cubes
1 small yellow onion, diced fine
1/4 cup cilantro, chopped roughly
1/4 red pepper strips, cut into thin strips for garnish
1 tsp vegetable oil

Method

Slice chicken breast into thin, long slices ( 3 inch long, 1 inch wide and 1/4 inch thick)
Heat oil in a large frying pan or wok
Add in the onion, and stir fry for 2 minutes
Reduce heat to medium. Add in the yellow curry paste and stir fry for 1 minute
Add in the potato cubes and stir fry on low flame for 2 minutes
Add in half the can of the coconut milk, stir to dissolve the paste in the coconut milk and bring to a boil
Add the remaining cup of coconut milk, raise the heat to medium and let it cook for 10 minutes. You will start to see the oil from the coconut milk raise to the top
Tear the lime leaves to halves and add to the sauce. Cook for another 2 minutes, the sauce will thicken
Add chicken and egg plant into the sauce, turn heat to maximum, cook for a minute
Add 1/2 cup water and let the curry boil for a minute
Add fish sauce and sugar and turn heat to medium. Stir for 2 minutes
Add in bamboo shoots, red pepper strips and cook for 2 minutes
Add in the peas and 3/4 of the chopped cilantro
Stir fry for 2 minutes
Serve hot, topped with remaining cilantro leaves and a few red pepper strips with a side of rice

Peach Cobbler Dump Cake

Leave a comment March 5, 2022 Sherylann

This is one of the easiest desserts you can make and I guarantee, it will be a hit. This super-simple, 4-ingredient peach cobbler is always polished off at parties. So much so, I’ve not been able to take a good picture of it, it’s usually gone before I get to a picture.

The work involves taking the ingredients and dumping it into a container and then baking or slow cooking it. Viola, dessert is ready!! I hope you find it wonderful too.

The difference between a cobbler and a dump cake is that the latter uses cake mix while the cobbler uses pie crust.

Prep time: 5 minutes, Cook times vary based on method below

Servings: 10

Ingredients

2 (15oz each) cans sliced peaches in pear juice (I avoid the ones in syrup)
1 (15.25oz) yellow cake mix package
3/4 cup butter, melted
3/4 tsp cinnamon powder

Method

Slow cooker method
- Empty cans of peaches including the juice into the bottom of the slow cooker container
- Sprinkle the dry cake mix evenly over the peaches
- Sprinkle the cinnamon powder evenly over the dry cake mix
- Pour butter evenly over the cake/cinnamon mix
- Layer paper towels over the rim of the slow cooker so it absorbs the steam. You may need to change the paper towel
- Then cover and cook on high for 2 hours or 4 hours on low
- Serve warm with a big dollop of icecream
Oven method
- Pre-heat over to 350 degrees Fahrenheit
- Empty cans of peaches including the juice into the bottom of a 9×13 inch baking dish
- Sprinkle the dry cake mix evenly over the peaches
- Sprinkle the cinnamon powder evenly over the dry cake mix
- Pour butter evenly over the cake/cinnamon mix
- Place dish in oven
- Bake for 40-45 minutes, until the cobbler is golden on the top
- Serve warm with a big dollop of icecream

Jaya’s caramel sauce

2 Comments March 5, 2022 Sherylann

Easy instructions for a clean-ingredient, simple yet finger-licking made-at-home caramel sauce.

I have fond memories of my classmate Jaya – two braids with blue-ribbons – the school-house color. She was simple, beautiful and fun-loving. It’s been decades since we met but thanks to Facebook, it’s wonderful to watch how our lives have panned out. She now lives in Singapore and is always rustling up these delicious looking dishes for her family. When she posted this clean, corn syrup free, simple caramel sauce, I had to give it a try. I will never buy caramel sauce again…. P.s. my kids licked the bowl clean!

Ingredients

1 cup packed brown sugar
3/4 cup half and half milk
3 tbsp unsalted butter
1 tsp sea salt
1 tsp vanilla essence

Method

In a small thick bottomed vessel, mix all the ingredients together
Bring to a boil
Turn off stove, cool and store in an air-tight jar
Serve at room temperature over ice-crean, drizzle it over desserts or just steal a teaspoon full and lick it clean! Yum!!

Thai yellow curry paste

Leave a comment March 5, 2022 Sherylann

Made from scratch, this recipe beats canned curry pastes. When time is not of the essence, prepare this paste and then make a delicious Thai curry. Serve it over rice and then enjoy the afternoon siesta!

Ingredients:

14 dried thai chilis
2 tbsp fresh turmeric root, grated (or 2 tsp turmeric powder)
2 tbsp galangal or ginger, peeled
1/2 cup cilantro stems
1 tsp coriander powder
1 tsp cumin powder
6 kefir lime leaves or 1 tsp grated lime
6 large garlic cloves, diced fined
4 small shallots peeled and roughly chopped
1/4 tsp white pepper powder
2 lemon grass stalks, bottom half only, chopped
1 tbsp shrimp paste, omit if vegetarian
1 tsp oil, set aside for later

Method:

With a mortar and pestle or in a blender, mix all the ingredients (except oil)together. Grind until you have a smooth paste
In a frying pan, heat the oil and on low flame , slowly cook the paste for about 3 minutes
Use to make a Thai yellow curry

Tropical Mango Boba Smoothie

1 Comment March 5, 2022 Sherylann

Transport yourself to the tropics with a sweet, refreshing mango pineapple smoothie served over chewy boba pearls.

Bubble tea originated in Taiwan, a concoction of tea with chewy tapioca balls i.e. Boba. Over the last couple of years, we have seen a rise in Boba cafes offering boba tea and boba smoothies. My kids LOVE it and a smoothie with tapioca balls is just the thing that has them smiling from ear to ear. Anyone else find that food is usually the one thing that can put a grumpy teen into a good mood??

And here’s an idea: we did a Boba-themed birthday party and it was a hit with the tween/teen crowd….see pic below. You can make other smoothies and drop in the boba.

A lot of grocery stores now carry tapioca balls and of the ones I’ve tried, the one I like the most is WuFuYuan -tapioca pearls. (It is usually cheaper in an Asian store than Amazon). The pearls from this brand consistently turn out like the cafe-bought boba and the kids like the flavor.

Servings: 4 Total time: 10 mins

Ingredients:

1 cup boba (see note below in cooking boba)
2 cups unsweetened mango pulp (usually available in the Indian grocery store much cheaper!)
2 cups of pineapple chunks
1 can unsweetened coconut milk
10 ice cubes

Method

Cooking Boba
- Follow the instructions that come with the dry tapioca pearls (the ones I buy require me to cook the pearls in boiling water for 3 minutes, switch off flame, cover and leave for 3 minutes, then drain water and soak the cooked boba in cold water till ready to use. If your boba comes unflavored, after cooking soak it in a combination of honey and water to sweeten it)
Making the smoothie
- Combine mango pulp, pineapple chunks, coconut milk and ice cubes in a blender and blend until smooth
To serve, drop in 3 spoons of boba (drain off the water) into the bottom of a glass and then pour the smoothie over it. Use a wide straw to slurp up the boba along with the smoothie
Enjoy!!

Vino Dosh – The Portuguese version of Pork Vindaloo

Leave a comment February 20, 2022 Sherylann

One of my favorite dishes – hot and spicy Vindaloo is a Goan dish that my mom made for parties, a special Sunday meal or festivals. The original Portuguese version is anything but spicy but nevertheless this “meat in garlic marinade” packs a punch of flavor. The longer it marinates, the better it tastes. Make this in the Ninja Foodi, Instant Pot or in the oven.

Ingredients:

Prior to cooking – 3-4 days ahead
- 3 pounds pork shoulder (boneless) – chopped into 1.5-inch cubes
- 10 cloves of garlic – peeled and minced fine
- 3/4 cup red wine vinegar
- 1 cup red wine
- 10 whole cloves
- 3 bay leaves
- 1 tsp red chili flakes
- 2 tbsp black pepper powder
- 3 sprigs fresh thyme
When ready to cook:
- 1 large onion chopped into quarters
- 1/2 cup all purpose flour
- 2 tbsp olive oil

Method:

Prepare the marinade:
1. In a bowl, whisk the red wine vinegar, red wine, garlic, cloves, bay leaves, chili flakes, black pepper, and thyme
2. Pour the marinade into a resealable plastic bag
3. Add the pork to the bag, massage the marinade into the pork, squeeze out the excess air and seal the bag
4. Marinate in the fridge for 3-4 days, turning occasionally. Each time, massage the pork gently in the bag
Ready to cook – in the Ninja Foodi or Instant Pot
1. Press the sauté button and add in the olive oil
2. When oil is hot, add the onion and the pork (minus the marinade) and stir-fry for about 4 minutes, browning the meat on all sides
3. Add the marinade, close using the pressure cooker
4. Secure the pressure cooker valve, select the pressure cooker option and cook for 25 minutes on high pressure
5. Naturally release the pressure
6. Open the lid, and select the sauté button
7. Stir in the all purpose flour, slowly to avoid lumps
8. Cook for 5-8 minutes until it thickens to a stew-like consistency
9. Serve with Hawaiian bread
Ready to cook – in the oven:
1. Heat the oven to 325 degrees F
2. In a Dutch pan, heat the oil
3. Add onion and pork pieces (minus marinade) and stir-fry for about 4 minutes, browning the meat on all sides
4. Add the marinade and bring to a simmer
5. Add in the flour, slowly, stirring to avoid lumps
6. Cover with oven-safe lid and put the dish in the oven
7. Cook for 1.5 hours – the meat should be tender to a fork
8. Remove from oven, remove the bay leaves and thyme springs and discard
9. Serve with Hawaiian bread

Chipotle Black Beans

Leave a comment February 8, 2022 Sherylann

To soak or not to soak? The kids want to take burritos to school and I don’t have time to soak beans. Sure I can make it without beans but beans add a lot more protein and nutrition. What to do? A no-soak option gives me delicious, smoky beans within an hour.

The options below include the method if you did soak your beans overnight.

Ingredients

1 cup dry black beans
1 tsp garlic powder or 1 tbsp finely chopped garlic
2 tsp lime juice
2 tsp crushed chipotle pepper with sauce
1 tsp cumin powder
Salt, to taste
1/4 cup cilantro, for garnish
Optional garnish: red onions, avocado

Method

Wash the beans and remove any debris
Put beans and 2 cups water in a pressure cooker-safe container and pressure cook on high for 30 mins and slow release for 15 minutes
If you did soak your beans for atleast 6 hours, pressure cook beans for 15 minutes
Garnish with cilantro

No bake peanut butter cheesecake

Leave a comment February 3, 2022 Sherylann

We love desserts in this home. Chocolate is a favorite but just about anything goes. So, quick desserts are always welcome.

Around Thanksgiving, Sean enthusiastically announced he was competing in the youth ministry’s pie competition. I am a good baker but haven’t tried many pies. After some debate, we agreed on no-bake pies and here is one of those. And this one, won a prize! Yay!!

Give it a shot, it’s easy and quick and best of all, finger-licking good!

Ingredients

For the crust

1 package (14.3 oz) Oreo cookies
1/2 cup unsalted butter, melted

For the filling

1 1/4 cups heavy whipping cream
1/2 cup powdered sugar
16oz regular cream cheese, room temperature
1 cup creamy peanut butter
1 tbsp pure vanilla extract
1 package (10oz) snack size Reese’s Peanut Butter Cups, chopped

For the toppings

8 snack sized Reese’s Peanut Butter Cups, chopped
2 tbsp caramel sauce (I used this recipe)
2 tbsp chocolate sauce

Method:

Take the package of Oreo cookies and grind into a fine crumb using a food processor. Transfer to a mixing bowl
Melt butter in microwave in a small bowl, about 35 seconds
Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated
Press the crumbs into a pie plate pressing firmly into the bottom and up on the sides to create a thick crust
Refrigerate the crust while you prepare the filling

Prepare the filling

Pour the heavy whipping cream into a bowl. Use an electric mixer to beat the heavy cream at medium speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside
In another bowl, beat the softened cream cheese until it’s completely smooth. Then add the peanut butter and beat with the mixer until well combined
Add the vanilla extract and continue beating until smooth
Slowly fold in the whipped cream until it’s incorporated, then add the chopped peanut butter cups and continue mixing until well combined. Pour the filling into the prepared crust, spreading evenly
Refrigerate for 3-4 hours minimum

Serve: Decorate with toppings and serve

Mexican chicken casserole

Leave a comment February 3, 2022 Sherylann

How do I get easy, and healthy meals on the table on a weeknight? Mexican, Thai, Chinese are usually my go to dishes. This Mexican Chicken casserole dish is a multi-purpose one. I either roast a chicken on the weekend or buy one from Costco. Make this dish using rotisserie chicken and you can have dinner on the table in under 30 minutes. And best part, use the left overs for burritos and quesadillas in the lunch box the next day!!

Servings: 4

Time including prep time: 25 minutes

Ingredients

1 yellow onion
1 tsp vegetable oil
1 tbsp garlic, finely minced
4 Cups chicken, cooked and shredded
1 cup green peppers, diced
1/2 cup red peppers, diced
1 cup black beans (can or soak overnight and cook first)
1 cup corn
2.5 cups salsa (medium or spicy)
1 tsp cumin powder
1/2 tsp chili powder ( optional)
1.5 cups shredded Colby Jack cheese (or Mexican blend)

Garnish

1 cup sour cream (I use Greek Yogurt as a healthier alternative)
Guacamole
Green onions

Method:

Heat Ninja Foodie on Sear function
Add oil
When hot, add in the onion and garlic
Stir fry for a minute
Add in the green peppers and red peppers, stir for another minute
Switch off Foodi
Add in the beans, chicken, corn, salsa, cumin and chili powder. Mix well
Sprinkle the cheese on the top of the mix
Close the lid of the Foodi and turn on the Bake function. Bake at 350F for 5 mins or until cheese is melted
When done, turn off the Foodi
Serve garnished with onions, sour cream and guacamole. Optionally, serve with a side of Mexican rice or in a tortilla as a burrito.

Sauteed Spinach with oranges and almonds

Leave a comment February 1, 2022 Sherylann

Sauteed spinach gets a nice twist with the addition of garlic, orange segments and almonds. Another easy, healthy, quick week night option that takes less than 10 minutes to get to the table. And you won’t regret this approach to getting greens into your diet!

Servings: 4

Prep time: 2 minutes Cook time: 4 minutes

Ingredients

1 tbsp olive oil
1 pound baby spinach leaves, washed
2 big garlic cloves, minced
1/2 tsp red chili flakes
1 small navel orange, peeled, and each segment cut into three
4 almonds slivered
Salt, to taste

Method

Heat the olive oil in a pan
When oil is hot, add the chili flakes and garlic, let sizzle for about 30 seconds
Add the spinach in heaping batches, stirring as you go
Add in the orange and almond slivers
Toss till all spinach has wilted about 3 minutes
Add salt, if needed, and according to taste
Serve hot

Sauteed cabbage

Leave a comment January 30, 2022 Sherylann

My nana Helen had the simplest of vegetarian recipes but they were always absolutely delicious so much so that even as kids we enjoyed eating the vegetables she cooked. This dish is one of those…simple, vegan, low sodium, low carb and full of flavor. Try this and you will be rethinking cabbage!

Servings: 6

Ingredients:

4 cups Cabbage, finely chopped
1 cup Carrot, diced
1/2 cup Green Peas (I used frozen)
1 small Red Onion, finely chopped
1 medium tomato, chopped
1 tbsp Oil
1/2 tap Turmeric Powder
1 Tbsp Lemon /Lime Juice
1/2 tsp Mustard Seeds (see note)
1/2 tsp Cumin Seeds (see note)
1/2 tsp Red Chili flakes
1/4 cup Fresh Cilantro, chopped
Salt, to taste (optional for low-sodium recipes)

Note: this dish tastes delicious even without mustard and cumin seeds and I’ve made it with and without those two ingredients

Method:

In a work or large pan, heat oil
When oil is hot, add in the mustard seeds, cumin seeds and red chili flakes
When they splitter, add in the onions
Turn flame to medium, saute the onions for 1-2 minutes until the onions turn soft and translucent
Add the cabbage, tomato and carrots. Stir. Add the turmeric and salt
Turn flame to low. Cover and cook for 2 minutes
Remove lid and add the green peas. Cover the pan again and cook for 2 minutes
Remove the lid, add the lime juice and cilantro, stir and then turn off the flame
Serve hot with naan, chapatis or with my mom’s pilaf

Sticky chicken thighs

Leave a comment January 27, 2022 Sherylann

Looking for quick dinner ideas? This sticky chicken thighs recipe is one of those. And because I make it in the Ninja Foodi (that has been such a time saver), a healthy and tasty dinner is on the table in under 30 minutes.

Total time: 20 minutes. Serves:4

Ingredients

1 lb bone-in chicken thighs, fat trimmed (can be with or without skin)
For the sauce:
- 1tbsp sesame oil
- 1 tsp garlic, minced
- 1tbsp ginger, minced
- 1/2 tsp crushed red pepper
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp sweet chili sauce
- 2 tbsp honey
- 1/2 tsp sriracha sauce (optional if you dont like it too spicy)

Method

Pour 1 cup water in the Ninja Foodi pot
Place reversible rack in the pot, making sure rack is in the higher position
Arrange chicken thighs , skin side up on the rack. Assemble pressure cooker making sure release valve is in the Seal position
Select Pressure and set to high. Set time to 5 minutes. Select Start/Stop to begin
While chicken is cooking, in a bowl, stir together the ingredients listed under the sauce and set aside
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the Vent position. Carefully remove lid when the unit has finished releasing the pressure
Gently move the skin to the side and brush both sides of the chicken with the sauce
Close crisping lid. Select Broil and set time to 5 minutes. Select Start/Stop to begin
At 5 minutes, open lid and baste with the two tbsp of sauce that was set side. Close lid, select Broil and set time to another 5 minutes. Select Start/Stop to begin
When cooking is complete, serve chicken topped with spring onions on a bed of rice and with a side of steamed vegetables of stir fried green beans

Energy Protein bars

Leave a comment January 27, 2022 Sherylann

I can’t say enough good things about these bars. No syrups, artificial ingredients, or colors. Minimal, clean and good-for-you ingredients, and takes less than 10 minutes to pull together.

We have always been a physically active family and need snacks that are clean and healthy. This bar takes barely any time to make, is no-bake and is easy to take with you. They hold well in lunch-boxes, sports bags and school bags and easy for breakfast on the go.

I have 2 flavors of these and have included both. Less than 20 minutes for both and store them in the fridge for up to a week (that’s if they are not all eaten up before that!)

Ingredients for ChocoNut Bar

1.5 cups Medjool pitted dates
0.5 cup walnuts
0.5 cup almonds
3 tbsp chocolate chips (use vegan chips, if needed)
1 tbsp.chocolate powder (use vegan, if needed)

Ingredients for Cashew Bars

1.5 cups Medjool pitted dates
1 cup cashews

Method for both bars

If the dates are dry, soak in warm water for 5 minutes and then drain the water
Make sure dates are pitted i.e. no seeds, prior to use
Add the nuts to a chopper or food processor. Chop fine.
Add dates and if making the ChocoNut bar, add the chocolate chips and chocolate powder
Grind all the ingredients together
It blends together within a minute or two.
Take out the mixture and lay it on a sheet of wax paper
Form into a rectangle shape using your hands or a knife to straighten the edges
Slice into squares
Store in the fridge or can also be eaten at room temperature

Spicy Mustard Sauce

Leave a comment January 23, 2022 Sherylann

A delicious sauce to have on hand – on sandwiches, with roast meat, or just a dipping sauce.

Ingredients

1/3 cup apple cider vinegar
1/4 cup dark brown sugar
2/3 cup Dijon mustard
2 tbsp hot sauce
1 tsp Worcestershire sauce

Method:

Whisk ingredients. Serve at room temperature

Pigs-in-a-blanket (Ninja Foodi / Air-fryer)

Leave a comment January 22, 2022 Sherylann

What to do when the kids come home starving? This is an easy, quick snack especially when made in the air-fryer. Be ready for it to be devoured within minutes

Prep time: 5 minutes Total time: 15 minutes

Ingredients:

1 package Smoked sausages (can use beef or pork and also use hot dogs cut into smaller pieces)
I package puff pastry or pie crust dough (I prefer puff pastry but have also used pie crust depending on what I had on hand)
2 tbsp all purpose flour

Method:

Set the pastry sheet to thaw
Pre-heat Ninja Foodi (on Air Crisp setting) to 375F
Sprinkle flour on work surface. Unfold 1 pastry sheet on work surgace
Roll pastry sheet into 12x14inch rectangle. Cut the pastry into 3×3 inch long sections
Place 1 (3×3 inch) piece of pastry on the work surface and place 1 sausage crosswise across the center of the pastry. Roll the pastry around the sausage and press to seal
Repeat with remaining sausages and pastry
Place the wrapped sausages onto a tray in the Ninja Foodi
Let it air crisp for 5 minutes. Open the cover of the air fryer, and flip over the wrapped sausages with a pair of tongs (it will be hot) and air crisp for another 5 minutes
Serve with a side of mustard sauce

Blueberry pear smoothie

Leave a comment January 17, 2022 Sherylann

Smoothies are full of vitamins and minerals with a lot of flavor to jump-start your day. Not only is it nutrient-packed, it also keeps hunger pangs at bay, definitely a better alternative to snacking on calories. This fruit-only smoothie is a nice alternative to a green-smoothie, sweetened with a dash of honey!

Servings: 4

Ingredients:

1.5 cups cold milk
4 ice cubes
1 cup Greek Yogurt
1 tbsp honey (or sweetener of choice)
2 cups sweet blueberries
1 cup pear, seeded and chopped

Method:

Add ingredients to a blender in the order listed above. Blend, pour and enjoy!

Ginger, spinach and pear smoothie

Leave a comment January 17, 2022 Sherylann

How about a warming smoothie to get you through the winter?

Green smoothies are one of the best ways to start your morning. It’s nutrient dense and is an easy and quick way to get in a healthy meal, especially for those on-the-go. Get a good blender and mix in the right vegetables and fruits and your aversion to drinking a green smoothie will quickly dissipate. Spinach is low in calories, but high in folate, calcium, fiber and vitamins. It is rich in cancer-fighting antioxidants. Try this smoothie which couples spinach with ginger and pears. Pears support heart, brain and gut health and ginger has anti-cancer and anti-inflammation properties but also keeps the sore throat at bay.

Servings: 4

Ingredients:

1 cup spinach
2 ripe pears, diced
1tbsp ginger, diced (or less if you are not a ginger fan)
1 ripe banana
4 pitted dates (I use this for sweetness)
1/3 cup Greek yogurt
2 cups milk
1 scoop vanilla protein powder
2 scoops flax

Method:

Blend all ingredients. And enjoy….this is a smoothie that can tide you through lunch.

Nana’s scrambled eggs – Bhurji

Leave a comment January 17, 2022 Sherylann

When we ask the kids if they want scrambled eggs, we have to be specific. Is it “milky-eggs” or “Indian-style”? The latter is how my mom made it for us – also known as bhurji in India. Scrambled eggs with tomatoes, onions and mushrooms, is an antioxidant filled start to the day!

Servings: 4 Time: 25 minutes

Ingredients:

1 tbsp olive oil
7 eggs
1 medium red onion, diced fined
1 cup Baby Bella mushrooms, diced finely
1 cup tomatoes, chopped
1 small green chili, de-seeded and chopped fine ( jalapeno works well)
1/8th cup milk
1/4 cup cilantro, chopped
Pepper, to taste (I use 1/2 tsp)
Salt, to taste

Method:

Heat oil in a pan. When oil is hot, add pinions and fry on medium flame for 2-3 minutes until onions are soft and translucent
Add mushrooms and chili, give it a stir and let it cook for 3-4 minutes
Add tomatoes and cook on medium-low flame for 3-4 minutes until tomatoes are soft
Break the eggs into the pan. Let cook for a minute and then scramble it with a spoon. If you like, you can beat the eggs before putting it into the pan
Add the milk, stir it into the eggs and turn flame to low. Cover and let it cook it for 5 minutes. Remove lid and stir
Add in the cilantro, salt and pepper. Stir. Continue to cook for 3-4 minutes until the liquid dries off depending on how dry you like it
Turn off flame
Serve hot with toast or chapatis and a dash of ketchup

Fry onions in pan until translucent and soft

Fry the eggs and at the end, add cilantro

Serve with a dash of ketchup on toast or with chapatis/tortillas

Healthy Chorizo Burrito Bowl

1 Comment January 14, 2022 Sherylann

This Chorizo Burrito Bowl while packed with Mexican flavors, is a healthier than any version you’ll get in a restaurant but still just as delicious! Not only is it healthy, it’s a quick, delicious meal. Home-made chorizo takes center-stage on a bed of Cilantro Lime Rice along with tomato salsa, corn, black beans, lettuce, and so creamy guacamole. Pack it for lunch or get a quick dinner on the table, it’s a guaranteed favorite.

Ingredients:

1 cup – Lettuce, shredded
1 tbsp – lime juice
Salt, to taste
1 cup – Cooked Chorizo
1 cup – Cooked Black Beans (see linked recipe for home cooked black beans or use canned – just rinse before using)
2 cups – Cilantro Lime Rice
1/4 cup – Queso Fresco cheese (I avoid it to keep it healthier, but use it for the kids)
1/4 cup – Greek yogurt (replacing sour cream with yogurt makes it healthy while providing the same, delicious, creamy flavor
1/4 cup – Pico de Gallo
1/4 cup – Corn Salsa
1/4 cup – Guacamole

In a rush: You can make it easier by using store bought chorizo (I have used V&V Supremo brand when in a pinch), and canned black beans – just rinse it out before using.

Method:

In a bowl, combine cabbage, lime juice, and salt . Combine and refrigerate until needed
To serve:
1. Layer each serving bowl with half a cup of the Cilantro Lime rice. Top rice with black beans, Chorizo, lettuce, cheese, yogurt, pico de gallo, corn salsa and guacamole, spreading it evenly across the bowls.
2. Enjoy!

Note:

If using store-bought chorizo, it will need to be cooked
- Heat a pan and add 1 tbsp of oil
- When oil is hot, add 1/2 a chopped onion. Fry onion for 2-3 minutes and then add chorizo.
- Sauté for 7-8 minutes on a medium flame, stirring and breaking the meat up with the spatula, until it is fully cooked through and meat turns from bright red to reddish-brown

Black Beans

2 Comments January 14, 2022 Sherylann

Tender, delicious black beans for just about any dish that calls for black beans like burritos, or a Burrito Bowl or Santa Fe Chicken. Yes, takes longer than beans from a can but so much better for you. Black Beans are full of protein, fiber, folate and magnesium. Cook up a pot and have them ready for soups, salads or just a side.

Servings: 6 cups when cooked

Time – if using a Pressure Cooker: 5 minutes prep time + 25 minutes cook time; if using stove top: 5 mins prep time + 1 hour cook time

Ingredients:

1 lb dried black beans
1 small red onion, diced fine
4 cloves garlic
2 bay leaves
1 tbsp olive oil
1 tbsp cumin powder
1/2 tsp red chili powder
1 tbsp lime juice
2 tbsp finely chopped cilantro
6 cups water

Method:

Rinse the black beans twice, throwing out the water after each rinse
Pressure Cooker Method:
- Next day, in a pressure cooker, heat the olive oil
- When oil is hot, add in the bay leaves. Once leaves splutter, add in the garlic and onions. Stir for a minute and then add in the cumin powder, chili powder, beans along with the water
- Close the pressure cooker and close steam valve. Set to high pressure for 25 minutes total. Then allow the pot to naturally release steam for 15 minutes
- To serve, stir in the lime juice and cilantro. Add salt and/or adjust seasonings, if needed
Stove Top Method:
- In a large pan, heat the olive oil
- When oil is hot, add in the bay leaves. Once leaves splutter, add in the garlic and onions. Stir for a minute and then add in the cumin powder, chili powder, beans along with the water
- Bring the water to a boil then cover with a lid. Reduce the heat to low. Set timer for an hour and let the beans simmer. After an hour, check the beans – they should be plump and easy to press through with a fork. If still tough, continue to simmer in 5 minute increments until soft. If needed, add a little water.
- When done, turn off the stove.
- To serve, stir in the lime juice and cilantro. Add salt and/or adjust seasonings, if needed
Beans can be used right away in various recipes like a burrito bowl or Santa Fe Chicken stored in fridge for 5 days or in a well-sealed container in the freezer

Mexican pork stew

Leave a comment January 12, 2022 Sherylann

30 mins to get dinner on the table before ravenous kids burst through the door! All I had on hand was some pork in the fridge. A quick combination of pork, and beans in a tomato broth with some spices that are often used in Mexican recipes, resulted in a hearty stew that we enjoyed on a cold winter’s day.

Serves: 4 Total time: 25 minutes

Ingredients:

1 tbsp olive oil
1 lb Bone-in pork loin – cut into small cubes while keeping the bone – adds flavor. Alternatively, 1 lb pork shoulder, small cubes
1 small red onion, finely diced
4 cloves garlic, finely minced
1/2 jalapeno, finely diced
1/2 tsp red chili powder
1 tsp smoked paprika powder
1 tbsp cumin powder
1/2 tsp Mexican oregano powder
1/2 tsp black pepper powder
1 15.5oz can white beans ( I had cannellini, you can use white kidney or pinto beans)
1 14.5 oz can fire roasted diced tomatoes
1 cup chicken broth
Juice from 1 lime
Salt, if desired
1/4 cup cilantro, chopped

Method:

In Pressure cooker:
- Put oil in pressure cooker
- When hot, add the onions, garlic and jalapeno. Fry for 2-3 minutes until onion is soft and translucent, stirring occasionally
- Add the chii powder, cumin powder, smoked paprika, oregano and black pepper powders and stir for a minute
- Add in the pork pieces and stir to coat the meat with the spices
- Add in the diced tomatoes, beans and broth
- Close pressure cooker and pressure cook for 15 minutes
- When done, let pressure off, remove kid and garnish with the lime juice and cilantro
- Serve with crusty bread or Mexican Cilantro Lime rice
On stove top:
- In a large, heavy bottom pot, heat oil
- When hot, add the onions, garlic and jalapeno. Fry for 2-3 minutes until onion is soft and translucent, stirring occasionally
- Turn flame to medium heat, add the chili powder, cumin powder, smoked paprika, oregano and black pepper powders and stir for a minute
- Add in the pork pieces and stir to coat the meat with the spices
- Add in the diced tomatoes, beans and broth
- Stir, cover and cook on medium-low for about 25 minutes
- When done, remove from heat and garnish with the lime juice and cilantro
- Serve with crusty bread or Mexican Cilantro Lime rice

Coconut tilapia curry

Image Leave a comment January 12, 2022 Sherylann

While living in Toronto, I was spoilt with some really good Thai restaurants. However, there isn’t a Thai restaurant near us that truly wows us. So, trial and error has got us to a point where we no longer need to drive out to a good Thai restaurant, chez nous kitchen beckons instead! And the best part of most Thai curries is they are easy to whip up allowing me to get a delicious, filling and health dinner to the table in 30 mins or less. And you can make a one-pot meal by adding vegetables to the curry.

Servings: 4 Time: 20 minutes

Ingredients

4 (6 oz) skinless tilapia fillets ( or vegetables like tofu, baby corn, bamboo shoots, if you want to keep this vegetarian)
1 tbsp olive oil
1/2 red onion, small, diced fine
1 tbsp ginger, minced
4 tbsp red curry paste ( or to taste, depending on the paste you use and spice level)
1 15 oz can of unsweetened coconut milk
1 tbsp fish sauce (if vegetarian, omit fish sauce and brown sugar, and add salt to taste)
1 tbsp dark brown sugar
1 cup carrots cut into matchsticks
1/2 cup green peas
1/4 cup cilantro or basil leaves, for garnish

Method:

In a large skillet, heat the olive oil. When oil is hot, add in the onions and ginger. Sauté for 2-3 minutes until the onions turn soft and translucent.
Add in the red curry paste and stir for 1-2 minutes
Add half of the coconut milk to the pan and stir in, until the coconut milk and the curry paste are well blended. When the milk starts to bubble, add in the remaining coconut milk. Stir well for a minute
Add in the fish sauce and brown sugar and bring the curry to a boil
Lower the flame, add in the carrots and green peas
Stir and then add in the fish
Cover and let cook on medium-low flame for 5-6 minutes until the fish is cooked through
Remove from flame and garnish with the cilantro/basil leaves
Serve with brown rice

Orange Date Salad

Gallery 1 Comment January 11, 2022 Sherylann

How about a vitamin-rich salad that transports you to a land of sunshine and warmth? Citrus fruits are a source of vitamin C, folate, potassium, and calcium. And I’ve also heard that the vitamin C helps the body absorb the iron from the spinach better.

Years ago while living in Toronto, a friend Michelle stopped by. As the two of us tried to rustle up a meal with what we had in the fridge, she showed me this simple orange and spinach salad and taught me how to whip up a salad dressing that was so simple and yet, so light. The dressing avoided oils and fats and was sooo delicious. This salad is a riff on that one – some more ingredients but still just packed with vitamin C and good for us ingredients and is the perfect side dish that’s easy to put on the table.

Servings: 4 Time: 10 minutes

Dressing:

2 tbsp orange juice (squeeze half an orange)
1 tbsp honey
1 tbsp French mustard

Salad Ingredients:

3 large oranges
5 oz spinach, arugula mix
1/2 small red onion, thinly sliced
1/4 cup goat cheese
1/4 cup pistachios, or almonds or a combination
1/4 pitted Medjool dates, chopped

Method:

Prepare dressing: Whisk the orange juice, honey and mustard and set aside
Prepare salad:
1. Peel the orange and cut into big chunks
2. In a large salad bowl, layer the spinach and arugula mix
3. Layer the orange chunks, red onions
4. Sprinkle the nuts, cheese and dates
5. Drizzle the dressing over the salad and toss just before serving

Nutrition: Approximate estimates only

Per Serving: Calories: 238.5 Carbs: 52 Fat:3.5 Protein: 5.25 Sodium: 112.75 Sugar:43.75

Val Papdi – Flat Broad Beans

Leave a comment January 4, 2022 Sherylann

This Indian winter vegetable is long, flat with a slight curve. The pods are smooth, thick, and pale green, tapering at both ends. Each pod contains 2-4 seeds that are slightly flat. This vegetable is widely used in Indian cuisine and also in Chinese cooking. According to the site tarladalal.com, it is a low calorie, low carb vegetable that is good for weight loss. It’s packed with nutrients and can provide your daily intake of calcium, iron and magnesium. In the US, this bean can be found in the frozen section of an Indian grocery store. Here’s a recipe that is simple and flavorful and can be made in a jiffy when you want a side of greens for your meal.

Prep time: 5 minutes Cook time: 10 minutes

Servings: 4

Ingredients:

1 tbsp olive oil
1 12oz bag frozen val papdi
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp red chili flakes
1 tsp garlic, chopped fine
1 tbsp tamarind pulp (take a small ball of tamarind, add a few spoons of water to it, microwave for 1 minute and when warm to touch, squeeze out the pulp)
1/4 cup shredded coconut (normal, not sweetened, can use frozen)
1/4 tsp turmeric powder
salt to taste

Method:

Heat oil in a frying pan. When oil is hot, add in the mustard and cumin seeds, let them splutter for a minute
Add in the garlic and red chili flakes and let it sizzle for 1 minute
Add in the val papdi, season with salt and turmeric powder, stir well
Cover with a lid and let it cook in its own steam for 12 minutes
Remove the lid and stir in the shredded coconut. Stir for 1-2 minutes
Remove from flame. Serve with hot chapatis or as a side

Author: Sherylann

For the crust

For the filling

For the toppings