Strawberry Banana Milkshake
This is a quick, simple drink. The reason that I'm sharing this is because I like my milkshakes thick but I don't want the added calories of ice-cream to get that texture. The trick to a thick and rich milkshake is to use frozen fruits.
I usually wash, cut and freeze little zip lock bags of fruits for a smoothie and then pop them in to a blender in the morning along with milk, yogurt, various seeds etc or whatever it is that I'm feeling like that morning and voila- no trip to Timmies to grab something full of sugar fat and calories.
1 banana, frozen
1/2 cup strawberries, frozen
1 cup skim milk
1 tbsp flax seeds
Pop the fruits and seeds into the blender along with the milk and blend it all into a smooth consistency.
I've been trying to incorporate more fruits and veggies into my diet and this salad uses both. It was super quick to put together and it's a great way to have broccoli differently. Broccoli is one of those vegetables that I struggle to incorporate into anything other than a stir fry. Tahini is also an ingredient that I know how to use only two different ways, so its nice to be able to use it as a dressing here. The chickpeas are high in protein it help keep you fuller longer. You can toss all these ingredients together to pack for a nice healthy boxed lunch so long as you pack the dressing separately.
Chickpea Orange Salad with Tahini Dressing
2 cups broccoli florets
540 ml/1 can of drained, rinsed chickpeas
1 tsp lemon juice
2 tbsp tahini
1/4 tsp ground cumin
This recipe worked out pretty great. I got it from Canadian Living and I'm a big fan of their recipes. I used a little less chicken than what's indicated in the recipe below because I didn't need to make such a large amount. That's why the end result had a little more sauce in it than if you follow the recipe directly. The dish was full of flavor and it refrigerates and re-heats really well.
The ingredients are fairly simple.
Have everything chopped, sliced, minced, and ready to go before you start cooking.
Brown the chicken then transfer to a plate to drain the fat.
Fry the onions, garlic, bay leaves, pepper, oregano, cumin, coriander and salt.
Add the chicken, stock, lemon juice, sugar, and lemon slices. Reduce heat and cover then let simmer for 15 minutes.
This goes great with rice or a salad.
Lemon & Olive Chicken
2 tbsp extra-virgin olive oil
3 lbs chicken pieces, skinned (I used boneless but bone-in chicken works great)
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
1 tsp each pepper, dried oregano, ground cumin & coriander
1/2 tsp salt
3/4 cup chicken stock
2 tbsp lemon juice
1/2 tsp sugar
1/2 lemon, thinly sliced
3 plum tomatoes, cut into wedges
1/2 cup pitted olives (green or black)
1/4 cup chopped fresh parsley (or 2 tbsp dried)
Makes 6 servings
I got this recipe from a fellow food blogger on Facebook. 'Damm' is when you cover something and gently simmer or steam on low heat, 'paneer' is a type of indian cottage cheese and 'kali mirch is black pepper'. So the name of this recipe roughly translates to Slow-cooked cheese in black pepper. The amount of black pepper was too strong for me so I've reduced it in this recipe. You may notice that the paneer in the picture below looks crumbly- that`s because its home made. Paneer from the store is generally much smoother.
Brown the onions in some oil.
Add the cloves, cardamoms and cinnamon until it's nice and fragrant. Then add the ginger, garlic, and chili paste.
Add the yogurt and the remainder of the spices and cook for a few minutes.
Add the paneer and some water, cover and cook for an additional 15-20 minutes.
Garnish with coriander and garam masala.
Damm Paneer Kali Mirch
1 inch ginger
2-3 cloves garlic
4 green chilies
1 onion, chopped
1 tbsp oil
4 green cardamoms
1 inch piece cinnamon
3 tbsp yogurt
1 tsp coriander powder
3/4 tsp cumin powder
1 flat tsp black pepper powder
1/4 tsp turmeric
1/4 tsp paprika
1 tsp salt
250-300 g paneer
2 tbsp cream
1/4 tsp garam masala
I had a sweet potato sitting in my fridge for quite some time now and I wasn't sure what to do with it so I decided to turn it into a potato salad. This turned out to be surprisingly good. The salad is a bit on the sweeter side because of the sweet potatoes which is a nice departure from the typical potato salad. I also decided not to mash everything in order to let the distinct flavors of the two potatoes stand out individually.
Sweet Potato-Potato Salad
1 sweet potato, boiled and cubed
3 potatoes, boiled and cubed
3 eggs, boiled and cubed
2 sticks of celery, diced
1/2 bunch of green onions, minced
1/2 cup mayonnaise
1 tsp mustard
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp dill, chopped (I used dried dill weed)
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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