[vc_row][vc_column][vc_custom_heading text=”Blogs” font_container=”tag:h2|font_size:40|text_align:center” use_theme_fonts=”yes”][/vc_column][/vc_row][vc_row][vc_column][vc_basic_grid post_type=”post” max_items=”5″ grid_id=”vc_gid:1663711707802-b4fb9f87-66db-10″ taxonomies=”649″][/vc_column][/vc_row]
- ππΌ'πΌππΌπ ππππππ - ππΌππΌππ'π ππππΎπ πππππππ ππΌ'πΌππΌπ ππππΎπ π½ππππΏ ππ ππΌππ For a very limited time κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± It's family day weekend in Canada and no better time to celebrate family than now. The success behind my gourmet spice blends is all due to the support and encouragement of my lovely family, so in their honour I am offering a 20% discount on my bestseller - Za'atar Spice Blend. This offer will run until the end of March, so take advantage of it! No need for any codes... when you go to my Amazon Store through my website nazari.ca (link in bio) just make sure you click in the box to activate the $2.00 off coupon automatically on the listing page. You can also check out the other blends on nazari.ca Cheers to family - without them, there is no meaning to life! Have a wonderful long weekend if you're in Canada, and have a lovely weekend anywhere else you may be! #theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat #foodie #instafood #foodphotography #foodpics #foodgasm #healthyfood #foodpic #foodblog #foodshare #fooddiary #tastyfood #foodiechats #mediterraneandiet #zaatar #EatingForTheInsta #InstaFood #Eater #ForkYeah #FoodPorn #CheatMeal #SpoonFeed #DailyFoodFeed #GoodEats #FeedFeed
2 days ago
- ππΌπππΌ ππ πππΎπ - πππ πΌπ½πππ π½πππ ππ πΌ πππΌππΏ πππππ? ππ΄π»π²πΎπΌπ΄ ππΎ our Pasta or Rice? π²πΎπ»π»π°π±! κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± It's probably one of the toughest comparisons ever! Pasta or Rice? What if you're like me and love them both equally? One is a staple around half the world and the other is probably one of the oldest foods known to mankind. I had to pick one for this collab so I here's what I thought: Granted that #glutenfree food has skyrocketed in popularity, and more and more people included yours truly and my wife have recently become sensitive to gluten, I'm happy we live in a day and age that the two greats can be combined into one. I've praised @tinkyada a great number of times because I have tried tens of similar products and no other brown rice pasta on the market can come close to their taste, texture, and near identical similarity to regular pasta. So you can get the best of both worlds with zero compromise! I kept thinking of something to do with the Grand Shell pasta, so I put together my pork/ beef meatball and marinara recipe (full recipe on nazari.ca) All I can say is YUM! They blanket the meatballs nicely and you can call them a one-bite pasta meatball food. All I can say is that I made 52 meatballs, and ended with NONE! ππππππππ Check out all our at: #allmyfavoritecuisinespastaorrice Thank you to the #allmyfavoritecuisines hosts: Host team: @frankieny57 @soul_ful_treat @erum_nadeem_ @nazaris_touch @yvrfoodiecooks Be well, be safe, have a lovely day :) #theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat #foodie #foodphotography #foodlover #foodpics #foodgasm #healthyfood #foodblog #foodshare #fooddiary #easyrecipes #foodstagram #EatingForTheInsta #InstaFood #ForkYeah #FoodPorn #CheatMeal #pastalover #foodislife #FoodieAdventures #glutenfreerecipes #meatballs
6 days ago
- ππππ πΎππππ - πππ ππΌππΌππ ππΌππππΌπΏπ πππΎπππ κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± There are thousands of marinade recipes out there, but here's a seasonal one for your cookbooks, which will completely one-up your boring pork loin chops. As they are rather lean, this combination tenderizes it and gives it the ultimate tang: In a bowl, mix: Juice of about 5 large Seville oranges. Works with regular oranges but I won't call that a one-up, trust me! Juice of one lemon 5 crushed garlic cloves 2 tbsp oregano 1/2 cup evoo S&P Marinate your pork loin chops (completely submerged in the bowl, or in a sealed bag) for 3 hours minimum, then grill on the stovetop. The tangy citrus will have seeped through the pores and give you a punch of a flavour such, that you'll want to do these loin chops again very soon! The green sauce underneath is Aji Verde - my most favourite jalapeΓ±o sauce (check out the simple recipe at nazari.ca) Ever so thankful to @tinkyada pasta that has given us the joy of #pasta with their fantastic #glutenfree products. Sadly even I am now gluten sensitive, so that makes half of our household... but absolutely no change in my menu offerings since this pasta has changed our lives entirely! Be well, be safe, have a lovely day :) #theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat #foodie #foodphotography #foodlover #foodpics #foodgasm #healthyfood #foodpic #foodblog #foodshare #fooddiary #easyrecipes #foodstagram #EatingForTheInsta #InstaFood #ForkYeah #FoodPorn #CheatMeal #pastalover #foodislife #FoodieAdventures #glutenfreerecipes #porkchops
1 week ago
- ππΌπππ ππΌπ½πΌπ½ - THE ULTIMATE #PERSIAN #VEGAN RECIPE - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± Itβs not a regular Kabab recipe post. It's just the name of a totally Persian vegan dish! The Persian cuisine is extremely rich, & the northern parts of Iran have very unique dishes made with loads of herbs - especially wild & rare ones that not many are familiar with, primarily used as aromatics. Of major notability, is the herb pronounced as "Choochagh" - or Eryngium Coucasicum. It is a herb used in the northern part of Iran to make "Zeytoon Parvardeh" (a decadent mixture of olives, walnuts, pomegranate molasses, & herbs, and "Morgh e Torsh" - translated as Sour Chicken, with spinach, cilantro, and split peas. Another fabulous aromatic herb is "Khalvash". Apparently it is a wild variety of the mint family, and the closest translation I could get for it is "Kotkotoo". SO grateful that I had inventory left from my mom's visit, otherwise this post would be toast! Now on to the Kaleh Kabab. This vegan decadence is a unique side (or main), and I truly believe the full authentic recipe is still up for debate. My late grandmother and her elder cousins always argued over it! Here's what I put together from the best of my knowledge and recollection. I hope Iβve made all the Rashti & Pahlavichi folks happy with this post π I made this with @shallyzomorodi in mind, who is my new distant relative and her heart and soul are deeply entwined with our cuisine! Dear Shally, if you end up checking this out, let me know if you have a different recipe. You would need: > 4 eggplants > 14 walnuts, shelled, pressed > one small bulb garlic, pressed > 1 tbsp dried mint > 1 tbsp dried Khalvash > 1 tbsp dried Chouchagh > about half a cup of sour pomegranate juice, or sour grape juice (Aab Ghooreh) > S&P > Pomegranate arils for texture & garnish Slice belly of eggplants, grill on charcoal fire or in the oven. Keep turning the eggplants until all sides are cooked. Cool down & remove their seeds. Pulse eggplants in a food processor, then mix in pressed garlic & walnuts, pomegranate juice, S&P. Adjust to taste. I hope you enjoy this nostalgic goodness as well!
2 weeks ago
- πΏππΎπΌπΏπππ πππΌππππΏ π½πππ πππΎπππ - πππ ππ€πͺ πππ£ π’ππ π ππ© ππ© ππ€π’π! κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± Don't you just LOVE a good seafood boil? They've become ever so popular... they're messy, they're decadent, and just an all-around fun event for the fam. But you really don't need to go out to enjoy it - and worry about dripping on your clothes lol You can most certainly make it at home and it's come out to be a fraction of the cost too. Best thing about it? IT IS EASY AS 1-2-3! For my boil, I got a few pounds of cooked crawfish, some amazing tiger shrimp, mussels and clams. I have one person sensitive to clams so I cooked them separately. For the veg, do whatever you please! I used corn on the cob and sliced lotus roots as my main ingredients. Smoked sausages add an accent as well. I tried a bunch o f recipes and the best one I could put together with a number of modifications is as follows: Β· 8 cups water Β· 1/2 cup red wine vinegar Β· 6 pressed garlic cloves Β· 6 tbsp Old Bay Seasoning (critical to recipe) Β· 1 1/2 tsp cayenne Β· Juice of one lemon Β· 2 tbsp Worcestershire sauce Β· 2 crushed bay leaves Β· 2 tsp peppercorns Β· 2 tsp salt Β· 2 smoked sausages cut to 1" pieces Β· 4 ears of corn, cut in small chunks Β· Sliced lotus roots Β· Chopped potatoes if desired Β· 2 lbs large shrimp in shells Β· 4 lbs crawfish Β· Mussels/ clams optional Β· 1 stick unsalted butter In a large pot (I had to do it in two pots), add all ingredients except for the shellfish and butter - including potatoes, lotus roots, and corn and bring to a boil - then simmer for about 30 minutes. Add the shellfish and cook for about 7-10 minutes at simmer heat with lid closed. Then add the butter at the end and simmer for another 5 minutes and serve. If this doesn't hit all the right spots, I don't know what will! We just couldn't stop eating! I hope you enjoy too!
2 weeks ago
- πππΌπ'π ππ ππππ ππππΌππ ππΌππΌπΏ?MY SIMPLE RECIPE - Here's how I do it... κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± Simple, staple, all-time favourite, crowd-pleaser, essential to all camping and picnics - THE POTATO SALAD But what do you put in yours? Curious to know so do DM me with your version. > Red skin potatoes - why? because when cooked, they hold their shape a whole lot better than other types > Cilantro - lots of it! It just kicks it up a notch > Mayo - DUH!! lol But I tried dairy-free and no one could tell the diff > Green onions - just for a tangent flavour > Combination of lime and lemon juice > S&P to taste > My secret ingredient #1 - minced shallots - you may be skeptical about this one, but trust me, it brings all the flavours together > Secret ingredient #2 - A pinch of garlic powder - you won't even notice it, but it's an essential in my kitchen! Let me know what you think and have a super day! #theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat #foodie #foodphotography #foodlover #foodpics #foodgasm #healthyfood #foodblog #foodshare #fooddiary #easyrecipes #foodstagram #EatingForTheInsta #InstaFood #ForkYeah #FoodPorn #CheatMeal #classicfood #saladrecioes #glutenfree #veganrecipes #foodislife #salad
3 weeks ago
- πππππΌπ πππππ & ππππΎπ ππΌπππ½ππ πππππ πππΎπππ - A TWIST ON TROUT I trout that you are aware of what wonderful fish/ seafood growing sustainably in our own Ontario. Whether you try the gorgeously delicate rainbow trout from @colemunrofoods the glistening Arctic char from @springhillsfish or maybe the marinated fish fillets from @izumiaquaculture you are sure - & I mean 1000% without a shadow of a doubt sure - you're getting the absolute best product that is raised ethically & sustainably. They're grown using fresh water, special diets, low densities & other humane methods that add to their freshness & they adhere to the strictest guidelines set out by @oceanwise & @bapcertification. What does this all mean?? Amazing fish & seafood, good for your body, good for the planet, sustainably grown, and cost effective right on your table! On to the recipe! Here's a bit of a Korean twist on Trout: For the marinade & glaze, get: 1 1/2 tbsp seasame oil 1/2 cup soy sauce 3 tbsp minced ginger 3/4 cup rice vinegar 4 tbsp Gochujang (Korean red chili paste) 1 cup Allulose (cuz it is a naturally occurring sugar - better for you!) In a small pan add sesame oil & ginger, sautΓ© a min. Add soy sauce, rice vinegar, Gojuchang & Allulose, bring to simmer about 5 mins, or till mixture thickens a bit. Cool down & use as marinade/ glaze. Marinate the fish fillets in the mixture for min. 3 hrs. In a scalding skillet with 2 tbsp olive oil, sear trout fillet skin side down till skin crisps. Baste side up with the glaze before flipping. Flip, cook for about a min, remove & flip to skin side up on a plate, lightly baste skin with tmixture and serve with a sprinkle of sesame seeds. It goes really well with Kimchi of course! The little side salad is our traditional Persian Shirazi salad - 2 portions diced tomatoes, 2 portions diced cucumber (deseeded), one portion diced red onions (I use 2 portions cuz we love red onions. Add juice of one lemon, and about 2 tbsp dried mint, s&p, and mix well. A simple salad that really goes well with any type of food. Hope you enjoy and I fish you a wonderful rest of the week! @ontariofishfarmers
3 weeks ago
- πππ ππππππ ππππΎπππππΌ πππΎπππ κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± Also spelled 'Porketta', but considered incorrect, this divine, simple dish originates from Italy, and can be made a variety of ways. While pork shoulder and butt work well, the belly is more traditionally used because of its depth of flavour and rollability. β Step 1: Get the herbs and spices ready: In a processor, pulse 1 tsp fennel seeds, 1/2 tsp red pepper flakes, 1/2 tsp black pepper, 1 tbsp dried rosemary leaves, 1/2 tsp dried sage, & 6 garlic cloves Add 1 1/2 tsp salt, 1/2 tsp pepper, about 1/4 cup of evvo, and zest of one lemon to the mix. β Step 2: Place pork belly sin side down, and work the mixture onto it, rubbing it in as well as you can. I try to keep it simple and don't stuff mine with cheese or other ingredients other than a few sprigs of parsley and cilantro. You can choose to put other ingredients in before tying it up if you wish. β Step 3: Tightly roll up the belly and use butcher twine to tie it up well. Place belly seam side down on a rack on a roasting pan. You can cover the ends with foil to keep the heat Drizzle a bit of evoo and rub all over the skin and give it a sprinkle of sale. β Step 4: Cook in preheated oven at 400F for an hour, then reduce heat to 350F and continue for about 2 hours or until internal temp hits 170F. Don't forget to rest it before serving. This will definitely become the highlight of any festive table, guaranteed! I hope you enjoy and I'll keep pushing out simple recipes for you. #theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat #foodie #foodphotography #foodlover #foodpics #foodgasm #healthyfood #foodpic #foodblog #foodshare #fooddiary #easyrecipes #foodstagram #EatingForTheInsta #InstaFood #ForkYeah #FoodPorn #CheatMeal #glutenfree #vegan #foodislife #GoodEats #FoodieAdventures #DailyFoodFeed #NomNom
4 weeks ago
- πΎπππΎπππ πΎπΌπ½π½πΌππ ππππ πππΎπππ - πππ ππΌππΌππ πππππ κ°α΄ΚΚα΄α΄‘ @Ι΄α΄α΄’α΄ΚΙͺκ±_α΄α΄α΄α΄Κ - α΄Κα΄α΄α΄ α΄α΄α΄ ΚΙͺα΄ ΚΙͺΙ΄α΄κ± - α΄
α΄/ α΄α΄α΄ΙͺΚ κ°α΄Κ α΄α΄ΚΚα΄Κκ± Ask most people and they will tell you their fav cabbage rolls are the traditional deli style. But what if I told you that you can one-up it? It's mostly in the sauce, rather than the filling. Get about 2 lbs of lean ground chicken, mix in about 1.5-2 cups of cooked rice, some diced onions, diced bell peppers, chopped parsley and cilantro, crushed garlic, a tbsp of paprika and onion powder, some s&p, and one egg - mix well to form the filling. Fill a large pot about 2/3 full of water with a generous pinch of salt, bring to a boil, then lower heat to a rolling slow boil. Gently lower an entire white cabbage in the boiling water and let it simmer for about 5-10 minutes. Remove from pot carefully onto a deep plate (lots of water will flow out of it - it's HOT, be very careful). While waiting for the water to boil, add 2 large cans of tomato sauce, 2 tbsp tomato paste, a pinch of onion powder, 5 crushed cloves of garlic, juice of 2 limes, 1 tbsp brown sugar, and 1 cup Sultana raisins in a bowl, bring to a slow boil and let it simmer for 20 minutes. Turn off heat and use an emulsion blender to emulsify the content of the so a smooth saucy consistency. Open up a couple of cabbage leaves, lay them overlapping, then add a fistful of the chicken mixture in the middle and wrap as if you would do with a tortilla wrap sandwich - half roll up, fold sides in, then continue to full roll. Place the rolls in an oven-safe casserole, then ladle the sauce over to cover the cabbage rolls. Place in pre-heated oven and bake at 350F for about 40 minutes. Voila! You have a superb chicken cabbage roll with the most tangy tomato sauce kissed by the sweetness of raisins. Hope you enjoy! Have a lovely day :)
4 weeks ago
