This Persian Stew (Ghorme Sabzi) is a very popular dish that hails from Iran. It is made with either beef or lamb, kidney beans and some other special ingredients.
My friend shared a flat with an Iranian man during his University days and during this time the young man’s Mother would often come over and spend the whole day cooking for them (Spoiled)!
It has been many years since then, however Jason had not forgotten how good those meals where. And one of his favorite dishes was for this Persian Herb Stew.
Recently, I was asked to try and prepare some traditional dishes in exchange for a few nights of fine dining somewhere, so I gladly took the challenge.
I must admit i was like a fish out of water, because i never cooked Iranian food before so i wasn’t sure what recipes or techniques to use.
However with some time a patience i learned the tricks to making this delicious dish. My first attempts failed, I was following the wrong recipes, and to my partner’s disappointment none of the dishes I prepared tasted at all like he remembered.
But I did not give up and set my focus on Ghorme sabzi which is considered the Iranian national dish, and understandably so, it’s absolutely delicious not to mention very healthy.
I finally prepared this recipe here, and we both were instantly in Ghorme Sabzi Persian Heaven! Knowing we found the right recipe that is sure to please those who know it all to well and those trying it for the first time. Serve with basmati rice and enjoy!
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If you are one of those people who has never tried fresh Ravioli.
Then you in for a surprise because this Mushroom ravioli tastes nothing like the canned stuff.
However, it is not made from scratch to save time. Rather it is the fresh packaged stuff that you can find in almost any grocer.
HOW TO MAKE MUSHROOM RAVIOLI
To make this dish all you will need is one large cooking pot and a bunch of mushrooms and spinach.
Since ravioli pasta is not starchy at all this will cook fully all together in that creamy sauce.
It is then simmered in a savory goat cheese and tomato sauce that is made with passata tomato puree and goat cheese.
You can always substitute the goat cheese if desired for plain or herbed cream cheese.
Let’s face it most of us had our first taste of Ravioli from a can, sorry Chef Boyardee but you are a bad representation for ravioli!
I think when we where kids it was okay.
But as adults we want healthier and have more refined tastes. Am I right?
So here is a recipe for Ravioli made the real way!
WHAT IS MUSHROOM RAVIOLI
It is an Italian dish that is cooked on the stovetop and served with parmesan cheese.
WHY IS RAVIOLI GOOD FOR YOU
Most ravioli are good for you because they are a light carb that can be made with vegetables to create a well rounded dish.
Plus eating Ravioli from a can is like having your first tomato or egg from a can.
And we all know it just doesn’t taste the same.
Ravioli for Adults!
HOW TO MAKE MUSHROOM SPINACH RAVIOLI
Start with fresh spinach!
Then add 2 tbsp of olive oil to a medium sized saucepan along with half a chopped white onion and sliced mushrooms.
Saute along with the spices till tender, then pour in the cream and simmer for one minute before adding in the pasta sauce.
Simmer the sauce for 5 minutes before adding in the herbed goat cheese, once melted add in the fresh spinach.
Allow the spinach to wilt fully before adding in the Ravioli.
Simmer till the Ravioli is cooked and fork tender, remove from the heat allow the pasta to sit for a few minutes. Serve and enjoy!
Notes: You may substitute the goat cheese with plain or herbed cream cheese if desired. Thanks to the passata tomato sauce and cream addition.
WHAT IS PASSATA SAUCE
According to Wikipedia. “Tomato passata” is the base for all Italian tomato sauces.
It is uncooked tomato puree without seeds or skins which is seasoned liberally with salt, bottled and preserved to be used in sauce dishes throughout the year. Essentially, it is tomato sauce in its rawest form.
That being said, it’s one of my favorite tomato ingredients. And we will cook it down some prior to adding any ravioli pasta too it.
IS SPINACH RAVIOLI HEALTHY
Yes, however most pasta recipes do have high carbs and calories. When comparing to canned ravioli this recipe is defiantly healthy as we are using fresh ingredient such as spinach and mushrooms!
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This healthy Roasted Beet Feta Salad is made with fresh Beets, spinach, walnuts and comes with a warm honey beet salad dressing recipe.
Roasted beet salad has always been a crowd pleasure in our home. And I’m more than certain it will be in yours too!
Looking for some more popular salad recipes that are just as good as this Roasted Beet Feta Salad? Then you will want to try myBest Bean Saladand my Chicken Pea Pasta.
IS BEET SALAD HEALTHY
Yes very, beets contain lots of nutrients such as fiber folate (vitamin B9), manganese, potassium, iron, and vitamin C.
Also make sure that you don’t throw out the beet greens!!
The stems and leafs are even edible so nothing has to go to waist here!
WHAT I LOVE ABOUT BEETS
They are super nutritious for you because they are very low in cholesterol and saturated fat.
WHAT DRESSING FOR BEET SALAD
BALSAMIC VINAIGRETTE DRESSING
Pour your Balsamic Vinegar into a bowl.
Then warm up the honey in the microwave for a few seconds. Preferably use natural honey (most European markets sell the real stuff)
Next smash in the roasted garlic into the honey and pour into a small bowl.
Mix/Whisk well adding a pinch of salt & pepper.
Pour over your finished salad.
HOW TO ROAST BEETS
Preheat the oven to 400 degrees F.
Then wrap the beets with the skin on in aluminum foil and place on the medium shelve in oven.
Do the same for the garlic, roast it in it’s skin.
Then bake for 40-45 minutes till fork tender.
HOW TO PREPARE BEET SALAD
Once they have baked remove the foil with an oven mitt (be careful there hot) and let it cool slightly enough so you can peel off the skin.
Peel off the beets in a clean sink, this way there will be little mess.
Tossing the skins once it is all done!
Slice into 1/4-inch thick slices, and chop in quarters.
Top with toasted walnuts, feta cheese, salad mix and your pre – made dressing.
Serve warm and enjoy!
HOW TO TOAST WALNUTS
Toast the walnuts in a pan with a little olive oil till browned and fragrant for a couple mins.
You can also toast them in the oven if you prefer.
Are you ready for a BURST OF FLAVORS!
ARE ROASTING BEETS GOOD FOR YOU
Raw is best, however if your roasting them in tinfoil you are still preserving the nutrients. Vs boiling them away!
Plus roasting beets brings out their flavor! When choosing beets to roast, look for the small to medium ones as they will roast quicker.
CAN ROASTED BEETS BE FROZEN
Defiantly, and they taste just as good once thawed. Just do not reheat them as they become to mushy for this salad.
ROASTED BEET FETA SALAD
Contains just a few fresh simple ingredients of freshly roasted beets, feta cheese, fresh spinach and chopped walnuts.
Then is served with a lovely balsamic dressing that your sure to love.
MAKING A BEET SALAD GREAT FOR DIABETICS
Beets also contain a very good source of nutrients such as dietary fiber, folate, vitamin B and cooper, iron and magnesium, potassium and manganese and vitamin C.
If that is not a reason to eat more beets, than I don’t know what is!
The best time of year to find fresh beets is end summer!
So if you have a local farmers market, be sure to check them out for some fresh beets.
CAN I USED FROZEN BEETS FOR BEET SALAD
Yes, you will want to start with raw beets and place them in the oven on a baking sheet or in tinfoil.
Baking them till fork tender, which ruffly takes 40 mins at 400f.
Then let them cool down before, slicing and freezing in appropriate freezer bags.
Then once your ready to use them. Make sure to allow them to fully defrost on the counter or in the fridge for 24 hours.
Reheating them though can make them soggy!
So it is best you serve them with a hot dressing.
BEET SALAD WITH FETA CHEESE AND WALNUTS
Is sure something special and can be served just about anytime of the year!
Once you start to learn to prepare and cook fresh beets.
You may find yourself loving everything about them.
Below you will find some recipes, that I think would go well right alongside this salad.
IS BEET SALAD KETO
Yes beets, walnuts and everything in this salad is keto
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This Spicy Tuscan Salmon is just bursting with so many amazing flavors that you’re sure to love it!
WHAT IS TUSCAN SALMON
It is salmon fillets smothered in a creamy sauce with spinach, sun dried tomatoes and parmesan!
So if you’re craving something different and a little fancy for dinner tonight.
Then this one pot dish is sure to impress!
Plus it definitely is one of my favorite way to make Tuscan Salmon, with a hint of spice.
The first time I tried Tuscan Salmon, was early last year.
I followed another bloggers recipe, over at Cafe Delites and immediately fell in love with it.
But I knew it needed a little bit more to really suit my taste.
So I made a few changes and came up with this recipe.
Which is also a lower fat version of the more traditional Tuscan Salmon.
I also like to add a bit more of those delicious sundried tomatoes and spinach, so do not skip on that.
HOW TO MAKE TUSCAN SALMON
My dish brings that extra element of heat and is less cream heavy than other varieties I have tried.
Rather, I like to use whole milk instead of cream and will double the amount of spinach making it that much more healthier and tastier.
So simple, yet so impressive that you could serve this to a crowd and call it fine dining.
I like to serve this dish over a bed of Conchiglie/Shell pasta, it goes really good with this recipe.
However if your on a keto diet feel free to enjoy it as is, trust me it’s amazing either way.
If you are serving this over pasta, just make sure to cook the pasta separately before hand so it’s ready when the fish is.
This dish is very satisfying, both as a lunch dish or to serve as main meal.
So follow along Salmon lovers, this recipe is sure to impress. If you end up giving this recipe a try, I would love to know how you liked it. Bon Appetit!
Be sure to sear the Salmon fillets directly in the oil that the sun-dried tomatoes come in.
As it really adds a nice element to the fish”.
Also you can squeeze a little bit of fresh lemon juice over top for a little tang if desired.
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead. Or have dinner for one with this recipe, and split the last Salmon fillet in half for two meal prep bowls.
To make the bowls, simply place some Conchiglie/Shell Pasta on the bottom of the bowls and top with the Creamy Salmon, spinach, parmesan sauce.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
This Thai Chicken Noodle Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and shredded chicken along with noodles in it.
The main differences here are the addition of bean sprouts, spinach, lime juice, and chili paste that helps to spice it up! If you don’t like spice just omit the chili paste, simply enough.
Now there is a possibility that you were searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.
And you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.
Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.
There are several ways to make a Thai chicken noodle soup, you can also make it with some red or green thai paste and coconut milk also if you’d like.
I have done that before and so you can find that recipe below! Otherwise if your looking for just a clear and more close to the original chicken broth soup you will want to follow this recipe.
I tend to make this soup more over the traditional chicken noodle these days. The elements of this soup are chicken broth, shredded chicken, rice noodles, green onions, bean sprouts, cilantro, chili paste and lime juice.
So if you like all those Thai flavors your sure to enjoy this soup.
I can literally eat this for days, it’s that good! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget the lime juice it just works, trust me.
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These Chicken Breasts are smothered in a creamy, parmesan sauce and served over a bed of egg noodles. This is definitely my favorite way to make Tuscan Chicken.
If you have ever been to the Olive Garden, this recipe is definitely a fan favorite. However mine cuts the fat in half by adding 1 cup of half n half cream, not two.
So instead of adding another cup of cream we are adding 2% milk and then some sour cream too. Plus I find doing so makes this dish taste all that much more creamier.
And who doesn’t like creamer meals with less calories than the original?
Also we are spicing it up a little by adding in some red chili flakes that really kick this recipe up a notch. And if you ask me it tastes way better than in the restaurant.
This recipe can serve a large family in a short period of time and also does well as leftovers or packaged into meal prep bowls for the weeks lunches ahead. Creamy, and oh so satisfying this is sure to hit the spot if your craving something fancy for dinner tonight.
I like to serve this dish over a bed of large egg noodles, they just go so well with the sauce. Of course you can add just about any type of pasta, so I will leave that up to you.
Just make sure to cook the pasta separately then add the dish on top once everything is cooked. This dish is very satisfying, both as a lunch dish or to serve as main meal. You can prepare this dish with turkey also, however it really tastes that much better with chicken.
Once the chicken has browned and cooked throughout on both sides, remove it and set aside for later. Then in the same frying pan add the crushed garlic and diced sun-dried tomatoes, slimming till fragrant.
Then pour one cup of half and half cream, along with 1 cup of %2 milk, 4 tbsp of sour cream and 3/4 cup of parmesan cheese and stir to combine.
Add in the spinach and simmer till the spinach has wilted then add back in the cooked chicken breasts and simmer on medium low for 5 minutes.
Turn off the heat and allow the sauce to thicken up some before serving over a bed of pasta. If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Creamy, tasty and great served the next day as leftovers! This recipe was inspired by Alyssa over at The Recipe Critic
Notes: You can always substitute whole milk or use just 2% in replace of the cream if desired.
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.
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This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat.
There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.
The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.
The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.
Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.
However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!
Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.
See my favorite brand here!
Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.
Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use fresh or frozen “Kaffir leaves” occasional too.
However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
* Optional ~ for extra broth add 1/2 cup of chicken stock
*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
*Optional ~ add one chopped roma tomato to step 8
Notes:
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
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I just love Thai food as you may know and try to eat it as much as possible. It’s not only super easy to make it’s also very healthy for you.
So don’t let the unknown ingredients in this recipe scare you, because Red Thai Curry is not hard to make at all.
The nice thing about cooking Thai food is that once you prepare, you will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. So you have two options when preparing this dish, either you can make it from scratch, with the traditional “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other Thai spices that would be prepared and then crush in a mortar for about 20 minutes.
Or you can buy the premade “Red Thai Curry Paste” which has all this in the paste and is much easier. Red Thai curry paste can be found in your international aisle at your local grocery (see picture) below of what we use. The combination of chicken, spinach, red peppers and mushrooms makes for a tasty curry. I hope you give it a try because it’s just as good if not better than what you would find served in your favorite thai restaurant.
Keep in mind a good coconut milk will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
Notes:
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai RED Curry Paste” can be found in most Supermarkets, Thai RED Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
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