Juicy, lean Mediterranean Turkey Meatballs

1 Comment January 24, 2023 Sherylann

Hands down the juiciest turkey meatballs you can make. The secret to the moistness in these meatballs is a combination of yogurt, zucchini and bread. Try these, and you will think twice before buying store bought meatballs again. And it’s also a great way to sneak some veggies in!

Our family loves meatballs….in pasta, curry, Mediterranean bowls, a sub, or on its own, the possibilities are endless. It’s easy to make meatballs at home and freeze them. Turkey meatballs can be still juicy and delicious and most of all, lean and healthier than beef meatballs.

Prep time: 10 minutes. Cook time: 30 minutes

Servings: for 4 – 6;people

Ingredients

1.25 lbs 93% lean ground turkey
4 cloves garlic finely minced
1 small red onion finely diced
2 cups baby spinach (chopped)
1 tsp dried chili flakes (optional if you like it spicy)
1 cup grated zucchini, liquid squeezed out well
2 slices whole wheat bread, or gluten-free bread
1/4 cup Greek yogurt
1/4 cup seasoned whole wheat breadcrumbs, or gluten-free panko
1 large egg
1 tbsp fried oregano, chopped
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh mint, chopped
1 tsp kosher salt and fresh black pepper
Olive oil cooking spray

Method:

Preheat oven to 400 degree Fahrenheit.
Spray olive oil on a sheet pan and set aside.
Put the slices of bread in a bowl and cover the slices with water. Allow it to soak for about 1 minute. Discard the water and squeeze the water out from the bread. Crumble it a bit with your hands and add it to a mixing bowl.
To the same mixing bowl, add in the rest of the ingredients seasoning with salt and pepper.
Form balls (golf sized) with that mixture and arrange them on a sheet pan.
Bake in the heated oven for 30 minutes or until meatballs are fully cooked.
Then transfer to the top rack and turn on the broiler for 1-2 minutes or until the tops are boiled.
Alternatively, in a skillet, add in a tablespoon of olive oil and heat on medium flame. When the oil is hot, add the meatballs and cook over low heat, until cooked through, turning halfway, for about 10-12 minutes or until cooked thoroughly.
Serve them in a Mediterranean bowl with greens, feta, olives, couscous, and all the sauces you like. Alternatively, they taste great in pasta.

Korean Ground Turkey

Leave a comment January 10, 2023 Sherylann

Sweet, sour, spicy come together for a delicious flavor profile in this Korean Ground Turkey recipe. This dish has become a comfort food for the kids. Combine it with a bowl of steaming Jasmine rice, a side of broccoli, carrot sticks and edamame beans and viola, a perfectly healthy, flavorful meal at your fingertips.

This is a perfect weeknight dinner as it is ready under 15 minutes. This recipe is often made with beef but I substitute turkey or chicken for a lean option.

Ingredients:

1 pound lean ground turkey or any lean ground meat
1/4 cup soya sauce
1/4 cup brown sugar
2 tbsp siracha sauce (or to taste)
1/2 tsp dry red chili flakes
3 large cloves of garlic, chopped fine
1 tbsp ginger, chopped fine
2 tbsp sesame oil
1 tsp roasted white sesame seeds for garnish
1/4 cup finely sliced green onions for garnish

Method

1. In a frying pan, heat the oil. When hot, add in the red chili flakes, ginger and garlic. Stir fry on medium heat for a minute

2. Add in the ground meat, frying it well, breaking the meat into crumbles over medium heat, until it is no longer pink

3. Add in the soya sauce, brown sugar and Sriracha, mixing it well, until it is well combined. Let it simmer for 2 minutes

4. Serve on a bed of hot rice, garnished with the sesame seeds and green onions. Add a side of vegetables like sweet pepper strips, cucumber slices, steamed edamame beans, broccoli, green beans or carrot sticks

BBQ Pork (Char Siu) Board

Leave a comment December 30, 2022 Sherylann

This Asian-twist to a Charcuterie board is a veritable feast on a tray! With Charcuterie boards being all the rage, why not try something different? I’ve made a grazing board a couple of times now using this BBQ board and my guests/hosts have appreciated it being different, but they loved the taste as well.

Method: Click here to make the Char Siu following this recipe

Time: 10 minutes not including the time to make the Char Siu

Servings: 10-15 people as an appetizer (along with other appetizers)

Ingredients:

2 Warm crusted French Bread
Fillings (4 cups char siu slices)
1/4 cup warm water
3/4 cup rice vinegar (sub apple cider vinegar)
1/2 cup sugar
Salt to taste
3/4 cup julienned carrots
3/4 cup julienned radish (daikon or regular)
3/4 cup cucumber cut into matchsticks
1/2 cup cilantro sprigs
1/4 cup thinly sliced jalapenos, optional
1/2 cup mayo with Sriracha sauce mixed in, if you like it spicy

Method:

Slice and keep aside 4 cups of char siu slices in 1-2 serving bowls that will fit on your charcuterie board or arrange them on the board
Mix the warm water, vinegar, sugar and salt until the sugar is completely dissolved. Divide the mixture into three small separate serving bowls and add the carrots to one bowl, radish to the next and cucumber to the third bowl. Best to let it rest for 5-10 minutes before serving
Mix the Sriracha sauce with the mayo and place in a small serving bowl on the charcuterie board
Cut the French bread into thin slices (preferable on a bias) and arrange on the charcuterie board
Place cucumber springs and jalapeno slides either on the board or in a small serving bowl
Guest will lather slices of the bread with the mayo and layer it with meat and vegetables for a delectable treat (makes it a deconstructed Banh-Mi sandwich!)
Manger!

Chickpea Cucumber Salad

1 Comment October 11, 2022 Sherylann

A refreshing salad that is healthy and big on taste – perfect as a side salad or grab a bigger portion for a complete meal. This invigorating salad has a zesty taste with a capers, lemon and jalapeno dressing.

Servings: 2 Time: 20 minutes including 10 minutes resting time

Ingredients

1 15 ounce can chick peas, rinsed
1 pound Persian cucumbers
2 medium tomatoes or 16 oz grape tomatoes
1/2 cup crumbled feta cheese, for serving
2/3 cup parsley, chopped
1 jalapeno, deseeded and minced
1/4 cup red onion, diced finely
1/4 tsp dried oregano
1.5 tbsp capers, drained and chopped alternatively 1.5 tbsp finely chopped dill pickles
1 tbsp honey
2 tbsp lemon juice
1 tbsp olive oil
1/4 tsp each salt and pepper to taste

Method:

In a large bowl, whisk lemon juice, olive oil and honey together. Add in capers, oregano, salt and pepper. Whisk well to combine.
Dice the cucumbers and add to the bowl along with tomatoes, onions, jalapeno and parsley. Toss all the ingredients and let sit for 10 minutes, at least before serving.
Top with feta cheese before serving.

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

Burmese Khao Suey

Leave a comment January 2, 2022 Sherylann

A curried noodle soup in an aromatic coconut milk broth combined with chicken, and varied condiments make for one hearty and comforting meal! If there’s one food the kids want when they go to Aunty Marilyn’s house is this delicious Khao Suey. This dish is said to have originated in Burma, now called Myanmar, and is said to have come to East India with people who migrated during World War II. It is widely served in Myanmar, Laos, and Norther Thailand. The dish has a few different versions and is also spelled differently like khaosay, khao soi, etc. If you like Indian or Thai food, you will enjoy this dish.

Guidance:

Protein Option: This dish tastes amazing with boneless chicken but I used bone-in chicken thighs to get the richness that comes from cooking meat with bones. You can also add tofu, carrots and other vegetables for a vegetarian version
Noodles option: Egg noodles are typically served with khao soi but I have used angel hair noodles and also ramen, and they worked great
Speed-to-table: You can use store bought fried garlic and fried onions
Condiments: Condiments amp up the flavor. Fried garlic, fried onion, roasted peanuts, lemon wedges, and cilantro are the most popular accompaniments. Sliced boiled eggs, jalapenos, finely sliced red onions, and green onions are other options

Servings: 4

Prep time: 10 minutes Cook time: 20-35 minutes (depending on using the pressure cooker/stove top and boneless or bone-in chicken thighs)

Ingredients:

2 tbsp sesame oil
2 cups red onions finely chopped
2 tbsp garlic minced
1 tbsp ginger minced
1 tsp red chili powder
2 tsp coriander powder
1 tsp turmeric powder
2 lbs bone-in, skinless chicken thighs (if using boneless chicken, cut into bite size cubes)
1 can (14oz) coconut milk
3 tsp fish sauce
1 tsp soya sauce
3 cups chicken broth
3 tbsp gram flour
1/4 cup cold water
8oz noodles – angel hair pasta

For garnishes:

1 cup finely chopped cilantro
1/2 cup roasted peanuts
5 garlic cloves, cut into fine slices
3 inches ginger, cut into fine long slices
2 limes cut into wedges
4 eggs boiled and cut into quarters
2 spring onions chopped finely
1 cup fried onions or 1 large red onion cut into fine, long slices and
1 tbsp oil if preparing the fried onions and garlic at home

Method – Ninja Foodi / Instant Pot:

Pre-heat the Ninja Food/ Instant Pot by selecting the Sauté function
Add the sesame oil. When hot, add the onions, garlic and ginger, sautéing it, until the onions are soft and translucent – about 4-6 minutes
Stir in the coriander powder, red chili powder and turmeric. Stir for about a minute
Add in the chicken and lightly fry it, stirring for about a minute
Add in the coconut milk, fish sauce, soya sauce, and the broth. Stir for a minute
Now cancel the Sauté option and turn on the Pressure Cook option
Close and Pressure Cook for 10 minutes. If using boneless chicken, pressure cook for 3 minutes
While chicken is cooking, make the noodles, following the instructions on the noodles box. Prepare noodles and keep aside
In parallel, while the soup is cooking, prepare the fried onion and friend garlic garnishes: In a pan, heat the 1 tbsp oil and fry the garlic until crisp and golden on very low flame. Remove and set aside. Add the onions to the pan, fry until crisp and golden. Remove and set aside
Take a bowl and mix in the gram flour and water to create a fine paste, removing any lumps
When time is up for the chicken, release the pressure, remove lid and turn back the sauté option. Stir in the gram flour mix to thicken up the soup, cooking for 1 minute
Serve in bowls, squeeze in lime juice and add your choice of garnishes

Method – Stove Top:

In a medium saucepan, add the sesame oil. When hot, add the onions, garlic and ginger, sautéing it, until the onions are soft and translucent – about 4-6 minutes
Stir in the coriander powder, red chili powder and turmeric. Stir for about a minute
Add in the chicken and lightly fry it, stirring for about 2-3 minutes
Add in the coconut milk, fish sauce, soya sauce, and the broth. Simmer for 5 minutes if using boneless chicken cubes or for 30 minutes (covered) if using bone-in skinless chicken thighs
While the chicken is cooking, cook the noodles following the recipe on the noodle box, until al dente
In parallel, while the soup is cooking, prepare the fried onion and friend garlic garnishes: In a pan, heat the 1 tbsp oil and fry the garlic until crisp and golden. Remove and set aside. Add the thinly sliced onions to the pan and fry until crisp. Remove and set aside
Take a bowl and mix in the gram flour and water to create a fine paste, removing any lumps
When the soup is ready, stir in the gram flour mix to thicken up the soup, cooking for 1 minute
Serve in bowls, squeeze in lime juice and add your choice of garnishes

Mango Pineapple chia seed pudding

Leave a comment October 5, 2021 Sherylann

This easy make-ahead recipe is a clean, dairy-free, filling breakfast. Chia seeds are considered a superfood because they pack a nutritional punch with very few calories. So, go-ahead and make this for breakfast, or a mid-morning snack, or even a dessert for after dinner!

Ingredients

14 oz coconut milk one can
½ cup Oat milk (or almond milk)
3 tsp maple syrup (or sweetener of your choice. If your fruit is sweet, the sweetener is optional)
2 tbsp vanilla protein (optional)
½ cup chia seeds
1.5 cups cubed mango fresh or frozen
1 cup pineapple chunks fresh or frozen

Method:

Using a mixer, blend all ingredients except the fresh fruit (Alternatively, whisk with fork or hand mixer gently to blend ingredients and avoid chia seeds from clumping)
Pour the mixture into two large serving bowls or 3-4 smaller bowls
Top with mango, pineapple dividing equally across the bowls
Keep in refrigerator to thicken for atleast 2-3 hours
Can be served straight out of the fridge

Kulfi – A rich, Indian ice-cream

Leave a comment October 2, 2021 Sherylann

Nothing entices kids more than the sound of the ice-cream truck on a hot summer day. In India, that sound was the ringing of a bell, as the kulfi cart came rolling down the street. At that time, for 10 paisa, he’d pull out a stick with kulfi out of a metal cone. Kulfi, a traditional Indian ice-cream, is richer, denser and creamier than regular ice-cream. Flavored with saffron, cardamom and pistachios, not only is it a delicious summer treat but can be stored in the freezer for when guests stop by.

Serves: approximately 20 (small Dixie cups)

Ingredients:

14 oz sweetened Condensed Milk
12 oz Evaporated Milk
16 oz Cool Whip whipped topping
16 oz Heavy Whipping Cream
3/4 tsp Saffron threads
1/2 tsp cardamom powder
1/2 cup Pistachios / Almonds coarsely chopped

Method:

In a large mixing bowl, combine the sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip
At medium speed, using a hand mixer, mix all ingredients together for a minute
Fold in the saffron threads, cardamom powder, half the nuts and beat for another minute
Pour mixture into small Dixie-style plastic cups. Sprinkle remaining chopped pistachios/nuts on top
Cover cups with foil and insert a wooden popsicle stick into the center. Alternatively, mold in ice cube trays or in a popsicle maker
Freeze Kulfi for at least 4 – 6 hours, preferably overnight
Serves approximately 20

Apple Cinnamon pancakes

1 Comment August 7, 2021 Sherylann

Pancakes are a kid breakfast favorite. But given how much the kids love it, adding in fruits and limiting the sugary syrup make for a healthy breakfast option. I couldn’t get my pancakes fluffy until I realized it was the fat-free milk. Buttermilk is the trick. The first time I used buttermilk, I was amazed with how fluffy the pancakes became and, the kids said I finally mastered restaurant-grade fluffy pancakes!

Servings: 16 pancakes

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon cinnamon powder
1/4 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1/4 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 large-sized red apple, grated
4 tablespoons butter

Method:

Whisk the flour, salt, cinnamon, and baking powder together
Separately, beat eggs, then brown sugar until sugar dissolves
Add buttermilk, vanilla to the egg mixture and whisk for a minute
Whisk the flour mixture into the milk mixture until combined with a few lumps
Add in the grated apple and stir in gently. Avoid over-mixing
Take a tablespoon of butter. Melt into a skillet over medium heats. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until bubbles form on the surface of the pancake and edges are set, about 3 minutes. Flip the pancake and continue to cook for about a minute until puffed in the center. Transfer to a oven-proof plate and keep warm in the oven while cooking the rest of the pancakes.
Serve plain or with a drizzle of honey

MeatLoaf

1 Comment July 30, 2021 Sherylann

Almost every summer growing up, we took the train to visit my grandparents in Goa. Often, that trip was made along with other family friends or relatives. The best part of the almost 3-day journey, was the food. Chutney sandwiches, patties, potato chops, cutlets, meatloaf sandwiches, a veritable feast. Now, we enjoy meatloaf sandwiches for picnics, school lunches, and road-trips. Quick and easy to make, it’s good to have on hand. You can refrigerate it or freeze it for a month and use when needed. See the serving options below the recipe for the different ways you can enjoy this!

Ingredients

1 lb Ground Turkey (my mom used beef so that’s an option too)
1/2 lb Pork Bacon (minced or diced finely)
2 Eggs
2 slices Bread (soak in water and squeeze dry)
1 tsp Mustard powder (or use Dijon Mustard – 1 tbsp)
1 tsp Black Pepper powder
2 tbsp Worcestershire sauces
2 tbsp Ketchup or hot sauce
Juice of 2 limes
1 tbsp Salt
1 tsp red food color (optional, I’ve avoided it)
1/2 tsp or less Butter

Method:

Use the butter to grease a small pan that can be used in a pressure cooker
Beat the two eggs
Mix the eggs into ground turkey, along with all the other ingredients, except the butter. Be careful not to over-mix the meat, which can result in a tougher loaf.
Transfer the mix into the greased pan
Place the pan in the pressure-cooker and pressure cook it for 15 minutes with a slow release thereafter

Serving options:

Make a sandwich. Butter the bread, spread some ketchup and mustard on the bread and add a layer or two of the meatloaf
Cut the meatloaf into small squares, dip in egg, coat with flour and fry lightly and serve as an appetizer
Dice a small red onion finely, along with 2-3 sprigs of cilantro. Add to 1 cup of mashed meatloaf, along with 2 tsp hot sauce (or to taste). Serve on crackers or toasted bread

Make Ahead Instructions:

You can make meatloaf one day in advance and store it the fridge (uncooked) in a well sealed container.

To freeze meatloaf:

Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then cook as directed.

Shakshuka

1 Comment July 30, 2021 Sherylann

Growing up, our parents always made us start the day with egg – half-boiled, sunny-side up, omelets, or scrambled. If we got lucky, there was a “sidish” with it (meat curry left-overs from dinner, the previous night). Then I stumbled on Shakshuka, an Israeli dish – a one-skillet recipe of eggs baked with a tomato-red pepper sauce and a mix of spices. Served with a pile of pita or challah bread, it’s a delicious start to the day. Another great add to the list of egg recipes for breakfast. (And, I’ve also used it for a quick dinner meal, when I was just too tired to prepare something more elaborate).

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
1 large red bell pepper, seeded and diced
5 garlic cloves, finely chopped (we love garlic!)
1 tsp cumin powder
2 tsp paprika powder
1/2 tsp chili powder or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
3/4 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
6 large eggs
1 small bunch fresh cilantro, chopped
Hot sauce
Optional: Feta or other cheese

Heat oil in a large skillet over medium.
Add onion and bell pepper. Saute until very soft, and onions are translucent
Add garlic and cook until tender, 1 to 2 minutes
Stir in cumin, chili, and paprika, and cook 1 minute
Pour in tomatoes and season with salt and pepper
Simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed
Using a large service spoon, make wells in the tomato sauce
Gently crack eggs into skillet in tomato wells
Season eggs with salt and pepper
Cover and cook until eggs are just set, 7 to 10 minutes or to your liking
Sprinkle with cilantro and serve with hot sauce.
Optional: Sprinkle feta cheese or other cheese
Serve hot with pita or challah

Drinks

Home remedies

Sev Puri

Leave a comment November 1, 2020 Sherylann

Sev Puri is a delicious recipe as a snack, an appetizer, and a party-favorite!

Ingredients (For 1 person):

6 flat puris
Green Chutney
Sweet Chutney
Garlic Chutney
Sev
Tomato – 1 medium sized
Potato – 1 medium sized
Greek Yogurt – 1/2 cup
Onion – 1 small

Prep:

Lay out your puris on your plate
Boil and peel your Potatoes, cut them into small cubes
Cut up your Tomato and Onion into small pieces

Making the Sev Puri

Take your potato cubes and evenly spread them over each of the puris
Add in your tomato on top of the potato
Add in your onion on top of the tomatoes
Drizzle your yogurt on top of the vegetables
Drizzle Sweet, Garlic, and Green Chutney on top of yogurt
Add on your sev on top of each puri
Enjoy!

Fruit Rolls

Leave a comment August 18, 2020 Sherylann

Healthy snacks for kids can be very hard to find. Luckily, we found this recipe that is like no other. Anyone can make this recipe and it’s a fun family activity!

Ingredients:

Fruit
Rice paper
A flat dish

For Dipping Sauce:

1/2 cup honey
Juice of 1 lime
A splash of cold water

Prep:

To begin, take out your flat dish. It should be large enough to fit a sheet of rice paper in it. Then, fill it up with a little bit of water, just the right amount to fully submerge your rice paper into. Lastly, cut up your fruit into little matchsticks. I would recommend using at least 4-7 fruits. (mango, kiwi, strawberry, melon,apple etc.) Make sure you have a lot of little slices. Now we’re ready to begin.

Making the rolls:

Take one sheet of rice paper. Dip it in the water, and lightly press down until you feel the paper go soft. Let it drip for a couple of seconds before laying it down on a plate. Let it sit there for 10 seconds.
Take a couple slices of one fruit and lay it down on the rice paper.Make sure it isn’t too close to the edge.
Take a couple slices from another fruit and lay it down on top of the the other fruit.
Continue the last two steps with different fruit. Make sure your rolls aren’t overly stuffed. Be creative!
When you feel you’ve added enough fruit, use your wet rice paper to wrap up the fruit,like a burrito.
Keep repeating this entire process until you have many fruit rolls!

Making the dipping sauce:

Take your honey and put it in a small bowl. Mix around a bit.
Cut your lime in half. Squeeze both into the honey. Mix some more.
Finally add a small splash of water to make it more ofa sauce.Mix.

When you’ve finished, enjoy! This recipe is a good way to use fruit that’s just laying around,and it’s also a fun and healthy treat!

Easy Mango Lassi

1 Comment August 17, 2020 Sherylann

Lassi is basically a yogurt based drink that originated in the Indian subcontinent. It is typically a blend of yoghurt, water or milk, spices and sometimes fruit.

Ingredients (makes 4 servings):

2 cups Mango Pulp (or 3 cups Mango cubes fresh mango peeled and chopped, choose very ripe mangoes or frozen mango)
2 cups Greek Yogurt
1 cup Ice
1/4 cup Cold Water
A Blender

To begin, pour in your Mango Pulp into the blender, followed by the Greek Yogurt. Next, add your ice. If you would like there to be more or less ice, feel free to experiment! Then, add your water so that the lassi is easier to Blend. Lastly, blend! Pour a glass and enjoy!