Category Archives: Recipe of the Week

Healthy Fasting: Suhur Meals

By Marzia Shamsi

suhoor meal

As we all know we are approaching this beautiful blessed month of Ramadan & Fasting during this month is considered one of the 5 Pillars of Islam — five activities that shapes our life’s for eternity. Prayer occurs on a daily basis; pilgrimage is done once in a lifetime; charity and professing one’s faith are both ongoing. Fasting the month of Ramadan is an annual observance; every year, isn’t it beautiful that we are getting an opportunity to take an entire month out of our lives to observe it and rededicate ourselves in the path of Allah?

While we concentrate in observing our wajibats let us also keep in mind how important it is to keep our health on track & how fasting has some amazing hidden factors that can boost our health if we follow a right regime & take essential nutrients by eating healthy!  In a narration of Abu Nuaim,Prophet Mohammad(p.b.u.h) said, “soomo wa tsahhoo”, which can be translated to mean, “Fast and be healthy.” Even science has proven the health benefits of fasting in the month of Ramadan . The International Congress on “Health and Ramadan” which was held in Casablanca in 1994, covered 50 studies on the medical ethics of Ramadan and noted various improvements in the health conditions of those who fast.

If any negative effects were seen at all, it was in those who over-indulge in food at iftar or do not sleep well at night. You should also keep in mind that if fasting will be dangerous to your health, such as in Type 1 or 2  Diabetics,or other serious health risks you are not recommended to fast as your medical condition may worsen.

For those of you who can fast, especially for our young generation here are some of the incredible health benefits of fasting on our overall well-being that is sure to blow your minds away.1) Provides tranquility of the heart and mind 2) Improves your blood fat levels 3) Promotes fat breakdown and weight loss are few of the many benefits of fasting. I have created few fun & delicious suhoor ideas that should not just be delicious to eat but have the best health benefits too.

Veggie Quinoa Pilaf

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When preparing this colourful dish all it reminds me of is tropical freshness & spring combined together in one with all fresh ingredients such as mint,garlic,parlsey & fresh vegetable Quinoa Pilaf is packed with disease–fighting and immune–boosting substances called phytochemicals. These substances, along with nutrients in plant foods, are thought to protect against cancer and cardiovascular disease. Fun fact: One cup of quinoa contains 8 grams of protein and 5 grams of fiber. Quinoa can add variety to your diet and contains more protein than other grains.

Ingredients

  • 1 yellow or red onion, chopped
  • 1/2 cup chopped green beans
  • 1/2 cup chopped carrot
  • 1Cup Mushrooms (diced)
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1 sprig of fresh parsley (julienned)
  • 1 sprig Mint (julienned)
  • 2 cups dry quinoa, washed and dried
  • 3 cups boiling water or vegetable broth (add 1 teaspoon salt if using water or unsalted broth)
  • Sliced Lemon wedges

Method

  • Sauté onion, green beans, mushrooms,carrots,and garlic until they start to caramelize or turn brown.
  • Add cumin, red chilli flakes and quinoa. Stir constantly and cook for about 3 more minutes to allow spices and quinoa to toast.
  • Add boiling salted water or vegetable broth. Cover and cook for about 20 minutes or until all the liquid has completely absorbed and the quinoa has ‘bloomed’ add parsley & mint.
  • Do not stir during cooking and make sure the lid is tight to prevent moisture from escaping.
  • Remove from heat and allow quinoa to sit for 5 to 10 minutes.
  • Add cilantro or parsley, if using.
  • Fluff with a fork and serve with thinly sliced lemon wedges.

Stored in a covered container in the refrigerator, leftover Quinoa Pilaf will keep for up to three days. 

 Spicy Cheesy Melts

Cheesy melts

This very easy cheesy melts recipe is an all time favourite & can be made with different variations such as different choices of beans & veggie of your choice it can also be topped with fried egg, shredded chicken or minced meat.

 Ingredients

  • 2 heaped tablespoons canned cooked beans
  • 1 thick slice organic white or brown bread, toasted
  • 1 tablespoon prepared salsa (available in jars) or made fresh
  • 1 tablespoon shredded cheese, such as Mexican blend or Jack

Method

  • Spread beans on toast. Top with salsa, then cheese.
  • Microwave on hightemperature until the cheese is melted and the beans are hot, about 45 seconds.
  • Serve at suhoor with mango juice or milk.

 Crepe suzette

crepe

Can be made by store brought pancake mix but I’d always recommend to make your own from scratch this crepe suzette recipe has it own zing. I can assure you that this citrusy yummy crepe recipe is going to make your kids wanting to wakeup to it before you at suhoor.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup less 1 tablespoon      water
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons orange juice
  • 1 ½ teaspoons orange zest
  • 1/4 teaspoon salt
  • Butter
  • Orange syrup:
  • 16 tablespoons butter (2 sticks), divided
  • 4 tablespoons sugar, divided
  • 4 ounces Grand Marnier, divided
  • Fresh cream

Method

  • Whisk all the ingredients vigorously until the batter is completely smooth; allow itr to rest in the refrigerator for at least 20 minutes before making the crepes.
  • Melt 1 tablespoon butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
  • Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat the process with the remaining batter.
  • In a large skillet set over medium heat, melt half of the butter until it foams. Remove the skillet from the heat and sprinkle the half the sugar over the melted butter. Add half the orange juice, and then add the crepes to the pan to coat both sides in the orange syrup. Fold the crepes into quarters or roll them into cylinders.
  • Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and orange juiceto make more orange syrup. Place a scoop of  fresh cream next to each crepe and drizzle the crepe Suzette with the orange syrup.

This crepes Suzette recipe makes 6 to 8 servings.

 

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

 

BBQ Beef Brisket

By Marzia Shamsi

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Just in time for the long weekend ahead, and then the onset on Ramadan soon, followed by Eid, this recipe is a great addition to your menu. It is one of my easiest recipes that can be pre-marinated a day in advance and be ready to go into the oven 2=3 hours before your guest arrive. Enjoy!

Ingredients

  • Beef Brisket    1 1/2 kg
  • Onion       300g
  • Carrot       300g
  • Garlic        4 to 5 Cloves
  • Celery      300g
  • BBQ Sauce  3 to 4 tblsps
  • Salt & Pepper to taste
  • Chicken Stock   1/2 Ltrs

Method:

  • Season the brisket with salt & pepper then coat with flour
  • Pan sear the brisket until its golden brown on all sides. Remove
  • In the same pan, sweat your veggies & add the stock. Add to the brisket
  • Cook in the oven at  250 C for 2 to 3 hrs  basting every 20 minutes with  BBQ Sauce
  • Remove the brisket from the the tray & puree the sauce
  • Let it cool down slice or pull and mix with the sauce

 

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

 

Recipe of the Week: Grilled Chicken with Tandoori Cream

By Marzia Shamsi

Grilled Chicken with Tandoori Sauce

We have all had a typical traditional butter chicken at restaurants or made it ourselves at home. Since my daughter loves it and I  have to make it at home quite often and I like to try it out with different variations.

This is my favourite variation: a spicy tangy succulent grilled chicken on a bed of garlic infused rice finished with a beautiful creamy sweet spicy tandoori reduction sauce. Hope you enjoy!

Ingredients

  • (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons Lemon juice
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dry mustard powder
  • ¼ teaspoon cayenne
  • 1 ½ tablespoons extra-virgin olive oil, more as needed
  • 4 tablespoons Dijon mustard
  • 2 teaspoon dried mint

Method

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • In a small bowl, combine lemon juice, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter
  • For the sauce, heat oil in a large saucepan over medium. Add ginger and garlic. Stir for 30 sec.
  • Add tomato ketchup and hot pepper. Bring just to a boil, 1 to 3 min.
  • Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream.
  • Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.
  • Serve with your choice of infused rice or naan.

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

 

Recipe of the Week: Panna Cotta with Strawberry Coulis

By Marzia Shamsi

panacotta

I made this super easy yet delicious Panna Cotta on my dad’s 50th surprise birthday party and it was a massive hit! Our guests just couldn’t keep themselves from going for seconds and thirds, some of them even requested for take-aways!

Panna Cotta can be made with different variations like lemon, coconut milk, nutmeg, cardamom or saffron. This silky smooth delicious goodness can be a complete showstopper at dinners or parties. Easy to make yet very presentable and colourful. Enjoy!

Ingredients

  • 1 envelope unflavoured halal gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons lemon zest

Method

  • In a very small saucepan sprinkle gelatin over water and let stand about a minute to soften.
  • Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring continously.
  • Remove pan from heat and stir in gelatin mixture, lemon zest and vanilla. Wait until slightly warm
  • For coulis, set strawberries and sugar (100gms) in a pot and bring to a boil. Puree in a food processor and wait for it to cool down.
  • Add a generous spoon of coulis at the base of your plating dish then divide cream mixture among eight 1/2-cup ramekins or shot glasses.
  • Chill ramekins, covered for at least fourhours or overnight.
  • Serve with fresh fresh berries of your choice or leftover coulis with fresh mint leaves.

 

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

Recipe of the Week: Easy Peasy Pepper Steak Pie

By Marzia Shamsi

Pepper steak pie

Lost for idea when you are expecting guests on a short notice or just want to create something fun and interesting for your kids to take for lunch? Worry not, my five steps pepper stake pie is here. A  crispy pie crust with some piping hot delicious steak filling inside opens new dimensions to different flavours to indulge on. I can bet this one shall soon make its way to the top favourites in your house just like mine! Enjoy!

Ingredients

  • 20 ml Olive Oil
  • 2 to 3 Onions (finely chopped)
  • 5 to 6 cloves of Garlic  (finely chopped)
  • 2 1/2 Cups Beef Stock
  • 50 g Flour
  • 800 g Beef rump, cubed
  • 1 Roll puff pastry, thawed
  • 15 ml Black pepper
  • 1 Egg, lightly beaten

Method

  • Roll  beef cubes in  pepper and dust in flour.
  • In a pan heat oil and brown the cubes.Remove from pan & reserve.
  • On medium heat in the same pan add  chopped onions & garlic until soft.
  • Add your meat, pepper & stock bring to boil. Simmer until soft and gravy comes to a thick consistency.
  • Place in an ovenproof dish or 4 individual ramekins. Roll out the pastry and place over the mixture to create the top of the pie. Brush with beaten egg. Bake  in a preheated between 180c- 200°C oven for 15-20 minutes or until golden brown.
  • Serve with mashed potato and vegetables or enjoy just the way it is.

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Mom’s Special Stir Fried Tiger Prawns

By Marzia Shamsi

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Growing up watching Mom make fabulously delicious meals in minutes would always surprise me. My mom has been my very first mentor and my inspiration for  creating magic through food that is quick to make, yet delicious and  appetizing.

The famous chef Michael Smith said:

The best recipes are often created when done without a recipe.

This is how I grew up learning how to cook. The tastes, smells, colours, textures and  hours of patient practice under her guidance for years made me into the chef that I am today

Our dinner parties would always and still remain one of their kind, often consisting of a lavish spread including ten to a dozen varieties of dishes from starters to entrees and desserts.

Today I am sharing one of my mom’s special stir fried tiger prawns recipe.

It is super easy to make and makes for a finger-licking good starter for all occasions.

Ingredients:

  • 1kg tiger shrimps (deveined & shells on)
  • 1 cup lemon juice
  • 1 tblsp salt
  • 1 tblsp ginger garlic paste
  • 6 cloves of garlic
  • 1 cup parsley
  • 2 cups cilantro
  • 1 cup melted butter

Method:

  • Marinate the prawns in lemon juice, ginger- garlic paste and salt for an hour then drain out excess water.
  • Marinate  prawns in ginger garlic paste for half an hour then stir- fry or grill them and keep aside.

For sauce:

  • Add finely chopped garlic, cilantro leaves and parsley into a cup of melted lightly browned butter
  • In a pan saute all three ingredients and fry until garlic turns into a beautiful golden brown colour then mix in grilled prawn and sautee for few minutes until the sauce has completely blended in prawns.
  • Serve hot with a slice of lemon.

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Healthy Easy Snacks For Toddlers

By: Marzia Shamsi

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 From the time I became a mother for the first time I have been very particular about what I ate while I breast fed my kids to what I fed them when they were young to now at ages 8 & 4. Both my kids started off with solids from 4 month on wards. Their diets included little portions from poached eggs,poultry,fish,fruits,vegetables,puddings & rice all boiled & mashed till the time they fully developed their tastes being able to decide their likes & dislikes. A lot of new parents are normally concerned &  reluctant to start off with solids. My advice to them would be we must understand that from the ages of 4 and 6 months, most babies are developmentally ready to get their first taste of solid foods. At this point, they lose the extrusion reflex that is beneficial for sucking a breast or bottle but can shove a spoonful of baby cereal right back out. It is very important for us to note that its the initial stages when they develop different tastes & textures slowly & gradually until they have entered the toddler phase. It is very important to balance their nutritional requirements since they need a little bit of everything  as they are crawling, learning to walk or already walking, running, playing, tripping & at the same time teething. There’s a lot going on in the little body. To balance it all the body requires a lot of energy .

When talking about different nutritional elements in the body fats have a pretty bad reputation, but it’s actually an essential part of every cell in your body. Dietary fat is a concentrated source of energy that’s necessary in a young child’s diet to meet those needs. Babies naturally get more fat because breast milk and formula are higher in fat. So when a child starts to eat more solid food and drink less breast milk or formula, the composition of her diet begins to change to a more balanced ratio of carbohydrates, protein, and fat. It’s all about balancing. I have designed few healthy & easy snack recipes for your toddlers that I hope you all will enjoy!

 Creamy Potato & Carrot Croquettes

These potato & carrot croquettes are a slightly fancier version of the potato pancakes. This recipe can be incorporated with shredded chicken or other soft easily digestible veggies too.  All-time favorites with my kids when they were little. Easy to carry around and quiet filling almost replaces a meal than a snack.

  • 1.5 lbs potatoes (about 5 medium potatoes), peeled
  • 1lbs of Carrots peeled
  • 1/4 cup water
  • 8 oz. package of Cabot cheddar cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup whole wheat flour
  • 2 large eggs, whisked
  • 1 cup breadcrumbs
  • olive oil cooking spray
  • Toppings: ketchup and parsley

 

Instructions:

  1. Boil potatoes & carrots  in water until tender, about 30-40 minutes depending on the size.
  2. Preheat the oven to 450 degrees F.
  3. Mash both vegetables with a fork and add up to 1/4 cup of water if needed to make them stick together a bit more. Add the grated cheese, salt and pepper, and mix to incorporate completely.
  4. Form the potato and cheese mixture into 12 croquettes (these will be large but you can also make them smaller.
  5. Coat each croquette in flour, dip into the egg mixture, and cover in breadcrumbs.
  6. Place the croquettes on a baking sheet and generously spray each croquette with cooking spray.
  7. Bake for 15-20 minutes, or until lightly golden brown and cheese begins to bubble out

 

Home Style Chicken Nuggets

I have been an anti towards frozen & processed foods  for a long time now. And after learning about its health risks in details at my culinary school it has helped me work harder towards creating home cooked snacks even more. This easy home style chicken nuggets is a favourites among toddlers & little kids

  •  1 egg, lightly whisked
  • 1/2 cup (45g) bread crumbs
  • 1 (about 200g) chicken breast fillet, cut into 3cm pieces
  • 1 small (about 290g)  potato, peeled, cut into 1cm-thick slices
  • Salt & white pepper
  • Garlic powder
  • olive oil spray

 Instructions:

  1.  Preheat oven to 200c. Line 2 oven trays with baking paper.
  2.  Place the egg and bread crumbs in separate bowls. Marinate the chicken for half n hr with garlic powder , salt & pepper Dip a piece of chicken into the egg then in the bread crumbs, tossing to coat. Place on 1 prepared tray.
  3.  Use a 4cm-diameter star pastry cutter to cut stars from the potato slices. You can use any shape cutter you like.  Place on the remaining tray.
  4.  Lightly spray the chicken and potato with olive oil spray. Bake the potato for 10 minutes first then add the chicken and bake for a further 10-15 minutes or until the nuggets are cooked through and the potatoes is tender. Serve with your homemade dipping or tomato ketchup.

Cinnamon Cream Cheese Roll Ups

Kids normally get bored easily especially when it comes to eating bread, butter & cheese so I thought why not make it more exciting for them.This  is a standard cream cheese roll ups recipe favourite among toddlers easy to digest &  appetizing in its own unique way.

  • 20 slices      white bread, crusts removed
  • 8 oz      package cream cheese, softened
  • 1 large      egg
  • 1 cup      sugar, divided
  • 1 1/2      teaspoons ground cinnamon
  • 1/4 cup      butter, melted

Instructions:

  1. Heat oven      to 350. Roll out bread slices with a rolling pin until flattened; arrange      on work surface.
  2. Beat      together cream cheese, egg and 1/4 cup sugar. Combine remaining 3/4 cup      sugar and cinnamon in a shallow bowl or pie plate
  3. Divide      cream cheese mixture onto bread, spreading about 1 level tablespoon on      each. Roll up bread to enclose filling.
  4. Brush      rolls all over with butter and roll in cinnamon sugar mixture. Arrange on      prepared baking sheets. (To make ahead, prepare to this step and cover      baking sheets with aluminum foil. Freeze for up to a week. Do not thaw  rollups before baking.)  Bake until the rollups begin to puff, 15 to      18 minutes. Serve warm.

Hope these easy snack recipes will make their way into your kitchens & into those little belly’s  leaving you with smiling faces & happy hearts.

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

Recipe of the Week: Thai Red Curry

By Marzia Shamsi

Healthy Thai Red curry

We relish Thai food in my household and this recipe is easy to make, making for a super popular weekend supper. The best thing about Thai cuisine is that we can play around with ingredients without losing  authenticity. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

An online research reveals seven dishes from Thailand   listed in the world’s 50 most delicious foods rankings. That doesn’t surprise me, seeing the diversity in different spices, curry pastes and a long list of different variations of noodles and rice. My version of this red curry recipe allows you to use any vegetables of your choice and people allergic to shell fish can replace it with boneless chicken or fish.

I hope you’ll enjoy this recipe as much as I do.

Ingredients:

  • 1tbsp  sesame or canola oil
  • 1 can  coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon  brown sugar
  • 2 cloves of finely chopped garlic
  • 1 pound  large shrimp, peeled and de-veined
  • 1 cup  assorted vegetables of your choice; I have used bok choy and zucchini.
  • 1/4 cup   fresh Thai basil
  • 2 tablespoons premium fish sauce
  • Cooked wild rice or jasmine rice
  • Fresh red chillies, thinly sliced

Method:

  • Sauté garlic in oil then add coconut milk and let simmer on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low then simmer five minutes.
  • Stir in shrimp and vegetables. Cook three to five minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
  • Serve with cooked wild or jasmine rice, if desired. Garnish with additional basil and red chilli  to give it that spicy kick.
Nutrion Information Per Serving:  309 Calories
Fat 33g,
Protein 21g,
Carbohydrates 10g,
Cholesterol 168mg,
Sodium 1095mg,
Fiber 1g

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Roast Beef Tenderloin

By Marzia Shamsi

roast beef tenderloin

This is one of the most easiest sunday roast recipe that one could ever wish for. Beef tenderloin is one of the finest cuts of the beef that cooks easily and holds on to the juice and flavour of the dish intact during the roasting process.

Ingredients

  • 3 pounds beef  tenderloin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper, dijon mustard & sprigs of fresh thyme.

Preparation

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, dijon mustard and pepper.Make slight incisions on the top of the meat to place the thyme leave looking like a bouquet. Add seasonings to taste.

Roast in oven for 60 minutes (20 minutes per pound).

Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes before serving.

Enjoy

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Asian Style Beef Stew

By Marzia Shamsi

Asian Style beef stew

This quick, yet healthy and delicious Asian beef stew is great, not just for casual entertaining, it also pleases little hungry tummies! I can also assure you that this stew is going to be a wonderful ride of vibrant flavours, a recipe everyone should have in their meal plans.

Ingredients: 

  • 1 pound flank steak
  • 3 to 4 cloves of garlic, finely chopped
  • 7 tablespoons water
  • 4 tablespoons vegetable oil
  • 8 tablespoons soy sauce
  • 6 tablespoons cornstarch  plus 1 cup canned low-salt chicken broth
  • 2 tablespoons oyster sauce
  • 4 teaspoons oriental sesame oil
  • 1/2 teaspoon sugar
  • 6 quarter-size slices peeled fresh ginger, minced
  • 2 pounds bok choy
  • 1 pound mushrooms assorted (enoki, shiitake, champagne)
  • 1 pound bell peppers

Method:

  • Cut steak into 2-inch-wide pieces, then slice thinly.
  • Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
  • Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, vinegar, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
  • Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat, and add garlic. Next, add the meat with marinade and stir-fry until no longer pink, about two minutes. Transfer to platter.
  • Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds.
  • Add bokchoy and stir-fry one minute.
  • Add one cup broth. Cover, reduce heat and simmer 2 1/2 minutes.
  • Transfer bokchoy to bowl.
  • Add a tablespoon vegetable oil to wok. Add mushrooms and cook for two minutes.
  • Return steak and bokchoy to wok.
  • Stir in the sauce, add to wok and stir until sauce thickens, about 30 seconds.
  • Transfer mixture to platter. Serve immediately with steamed rice or stir fried noodles.

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.