Monday, June 22, 2015

cream scones

Happy belated Father's Day! Hope all the daddies out there had a wonderful father's day yesterday!

Our breakfast was a last minute arrangement so we wanted something that was quick and stress-free. We celebrated the dads with a breakfast of steak and eggs. I made a huge batch of scrambled eggs, thinking this would be better than making everyone individual omelets.

Hubby sprinkled some streak with lots of Montreal Steak Spiced which was done on the grill. The combo of the steak and eggs was just perfect for a celebration breakfast.

To go with the steak and eggs, I quickly whipped up a batch of cream scones. This is my favourite recipe for scones! It's a great way to use up any extra whipping cream you may have lying around. It's also a quick and easy way to make scones - no rolling, no cutting - it's perfect when you're in a hurry.

I discovered Julie's recipe on Babble a couple of years ago and have loved it every since. Best served warm with butter and jam, they are sure to be a fave.

Cream Scones
From Babble

1 1/3 cups all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup whipping cream

Preheat the oven to 400F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream and stir just until the dough comes together. Drop by the large spoonful onto a greased or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden. Serve warm. Makes about 1 dozen scones.

Thursday, June 18, 2015

strawberry kulfi

One of the best things about summer is all the great fruit. From cherries and lychees to watermelon and strawberries, there is something for everyone.

The other best thing - ice cream! You don't really need much of an excuse in the summer, right?

I decided to add some strawberries to one of our favourite ice creams, kulfi. The marriage of the berries with the kulfi mixture was a delicious one.

Kulfi is one of the easiest things to make. You don't even need an ice cream machine. Just mix everything together and pour into the molds. Easy peasy!

Strawberry Kulfi

1 cup whipping cream
1 can evaporated milk
1 can condensed milk
1/3 cup strawberries, pureed
3 splashes of kewra essence

Mix everything together and pour into popsicle molds. Once frozen, enjoy!
** Kewra is an Indian essence used in desserts. It can be found in most East Indian grocery stores.


1 cup whipping cream
1 can evaporated milk
1 can condensed milk
3 splashes of kewra essence
roasted almonds

Mix the milks and essence together and pour into a shallow dish and top with almonds.  The mixture can alternately be put into popsicle molds.  If using an ice cream machine, add the almonds in the last five minutes. - See more at:

Tuesday, June 9, 2015

taco casserole

Around here, we are huge fans of tacos. Soft wraps or hard shells, we love them all. With tacos being so easy to prepare and everyone loving them, they are likely to be seen on the menu once a week.

Our new favourite way to eat tacos is in a casserole! While boiling a pound of pasta, we cook off some ground beef with taco seasoning. When both are done, we combine the two, put them in a casserole dish and cover the mixture with cheddar cheese. The dish is baked until the cheese is ooey and gooey.

When we are ready to eat, we top the pasta with salsa, sour cream, onions, tomatoes and avocados.  It's like eating a taco with a fork! Perfect for taco Tuesday!

Thursday, June 4, 2015

my favourite way to cut watermelon

It's the season for watermelon! Ever since Julie posted this last year, it has become my favourite way to cut and eat watermelon. These spears definitely make sense, especially for the little ones. Check it out here.

Wednesday, June 3, 2015

2015 world partnership walk

It looks like the weather is going to be gorgeous in Calgary this weekend. If you're looking for something fun to do outdoors on Sunday, you should definitely check out the World Partnership Walk at Prince's Island Park.

Taking place for over 30 years, the Walk has raised almost $90 million for international development programs and initiatives. This year, Q and his cousins have gotten together and formed a team. If you're looking to make a donation, feel free to sponsor him here.

This annual event boasts great entertainment, and of course, delicious food! This year, there are six food vendors to fill our bellies - Africana, A Fine Balance, Bubbles & Subs, Fiasco Gelato, Waffles & Chix, Calgary Mini Donuts and Subway. It's going to be so hard to choose!

Click here to find out more information. Hope to see you there!

Monday, May 25, 2015

homemade donair meat

We love donairs around here so when I saw this recipe last year for donair meat, it was definitely something I wanted to try.

Making this is easy. I just toss all the ingredients into my mixer and let the hook do the kneading for ten minutes until everything is incorporated.

The meat is then formed into a loaf and baked off. Once sliced, I fry up the meat in a pan before stuffing it into pitas. Q loves this so much, he is content just eating the meat by itself. He also asks for donair sandwiches, happily taking it for lunch.

For dinner, we stuff it into a pita with some lettuce, onions and tomatoes. Topped with a garlicky dressing, it tastes just like from a restaurant! A quick version of donair sauce that we use is sour cream, agave and garlic. So yum!

The meat is pretty good on pizza too. Check out this donair pizza I created for pizza week last year.

Homemade Donair Meat
Adapted from All Recipes

1 tsp salt
1 tsp ground oregano
1 tsp flour
1/2 tsp ground black pepper
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 pound ground beef

Preheat the oven to 350 degrees F. In a mixing bowl, place the ground beef and then add the salt, oregano, flour, black pepper, Italian seasoning, garlic powder and onion powder.

Using the kneading hook, knead the mixture for ten minutes.

Form the meat into a loaf, and place it on a broiler pan or baking sheet.

Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating.

Tuesday, May 19, 2015

win a one year supply of minute rice!

Rice seems to be a staple around here. It's perfect for sopping up Indian curry or using it to make a one pot meal to feed a crowd.  I didn't discover the convenience of instant rice until recently. Since it is pre-cooked and then dried, it significantly cuts down on the cooking time. This is huge, especially on days where the kids have multiple activities.

With “pre-cooked rice” as its only ingredient, Minute Rice® is 100% natural. Available in two varieties – Premium Long Grain White Rice and Premium Whole Grain Brown Rice – Minute Rice® takes only five minutes to prepare for white rice and 10 minutes for brown rice.

At a recent event promoting Minute Rice, Chef John Higgins, Director of the George Brown Chef School and Chopped Canada judge offered these top 10 rice cooking tips:

Boil in broth: When boiling rice, substitute water for broth to add flavour to the rice itself and your dish. Chicken broth, beef broth or vegetable stock are excellent choices. Low-sodium broths add a punch of flavour without the added salt.

Try coconut: Cook rice in coconut milk for a mildly sweet flavoured rice which pairs well with curry dishes and other spicy recipes. Coconut flavoured rice with fresh slices of mango or your kids’ favourite fruit can make a fun, healthy dessert option.

Think flavour: Add spices to the rice’s cooking liquid for an aromatic and flavourful base to your dish. Star Anise, cilantro and turmeric are good choices, with bold, robust flavours.

Season early on: Don’t leave your seasoning until the end. Introduce the flavours of your dish early on. For maximum flavour, add the herbs or spices your recipe calls for into the rice’s cooking water.

Add veggies: Enhance your rice dish by adding frozen vegetables. Rather than cooking the vegetables separately, though, condense your cooking time by adding them to boiling water before you begin cooking the rice. Using pre-cut, frozen vegetables is more convenient than cutting fresh vegetables (while still being nutritious), especially when you are pressed for time.

Sweeten with fruit: Add dried fruit – such as craisins, raisins, dried blueberries and currents – to your cooking water to draw out the sweet fruit flavours which will infuse your rice with a savoury taste the whole family will enjoy.

Try rice for breakfast: Instant rice in particular is quick and easy, making it a convenient and nutritious family option. Add almond or soy milk, or your kids’ favourite flavoured milk, as well as dried fruits or nuts for a complete, oatmeal-like breakfast dish which can be served hot or cold. Prepare the rice the night before to save time in the morning.

Steep your rice: Infuse the rice with your favourite flavour of tea for a fragrant, subtle gourmet taste. Steep a pot of tea and use the liquid to cook your rice instead of using plain water. For those less adventurous, start with a more simple flavour such as Earl Grey, English Breakfast or Chamomile tea. For an economical option, use the tea bag left over from your morning cup of tea.

Add zing with zest: For a zesty citrus spin on your rice dish, grate lemon, lime or orange zest into the rice’s cooking water as it’s boiling. Be sure to thoroughly wash your fruit with warm, soapy water before grating the zest into the water. For a more gourmet taste sensation, try a combination of citrus fruits in one rice dish.

Cut cooking time: Risotto is a wonderful meal or side dish option enjoyed by all ages, but it takes time to make.  Using instant rice in a risotto dish can cut in half the time it takes to make traditional risotto.

Want a chance to win a case of 12 boxes of Minute Rice® 100% Natural Instant Rice ($60 value)? Comment below, or on Facebook or Twitter, with your favourite rice dish. Contest closes on Wednesday, May 23rd, 2015. Only open to residents of Canada.

Here are a few of mine:
Shrimp Fried Rice
Indian Rice Pudding 
Seafood Paella

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