Cutthroat Kitchen Camp comes to Food Network

I enjoy watching Food Network shows occasionally because they are fun to watch. I have watched a few episodes of Cutthroat Kitchen, and found the episodes exciting, fun, and intense to watch. This summer to Food Network will be having a five-episode special series Camp Cutthroat starting Wednesday, August 12th at 9pm ET/PT leading up to a final showdown between the four winners on Wednesday, September 9th at 9pm. 

Vegetable Savoury Quinoa and Delicious Dishes Made at the CUTCO Event

Savoury Qunioa, Kale orange salad and Fruit salad

I have been a fan of CUTCO for several years, so I had a wonderful time learning more about CUTCO knives at the #foodiesforever event in Toronto. I learned about different types of knives, its specific uses and knife skills at the event, while preparing and enjoying a healthy delicious meal.

Some of the things I learned about kitchen knives are that dull knives can be dangerous as it makes us put pressure when cutting, which is more likely to get us hurt. Also, wooden knife handles are porous and are prone to splintering. 
These things are not a problem with CUTCO, as their knives are sharp and have a forever guarantee to keep them always sharp. The comfortable thermo-resin CUTCO knife handles are dishwasher-safe, which keeps them clean and good as new.

We made this delicious Savoury Quinoa at the event, which I tried at home as well. This easy to make healthy meal was also enjoyed by everyone in my family.

1 cup quinoa

2 cups water

1 vegetable cube

1 carrot

1 zucchini

1 tbsp coconut oil

salt and pepper optional

Cut the carrot and zucchini into cubes and leave it aside. Heat the oil in medium heat and sauté the carrots and zucchini for 1 to 2 minutes. Then add the quinoa with the water and vegetable cubes. Let the quinoa cook in low heat covered for about 20 to 25 minutes. Let the cooked quinoa sit for about 5 minutes and serve it warm.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Gluten free rice flour pancakes using Ryza and giveaway

I had a wonderful time at the Maple Leaf Gardens Loblaws in Toronto cooking with Chef Patricia Muzzi using Ryza products.  
Before attending this event, I haven't used Ryza so I am glad I got the opportunity to cook with Chef Muzzi's recipes along with other bloggers.

Ryza is 100% gluten, lactose, dairy and cholesterol free beverage.  It is made using whole grain, un-milled, unpolished North American grown non-GMO rice.  It has a light taste of rice, and is not very thick.  We have to shake the carton well before usin.  Ryza is naturally sweet because of the rice grains and there are no added sugar or sweeteners.  Chef Muzzi said, that processed sugars are not healthy as it can alter proper neuron function in our brain.
Compared to other rice beverages Ryza has no added fats or oils.  One glass of Ryza equals to a full serving of whole grain rich nutrients, calcium and fibre.

There are many benefits in Ryza:

• Ryza has calcium, vitamin A, D, B12, thiamine, riboflavin, niacin and phosphorus that gives us energy, improves our learning and memory.  
• Calcium phosphate tribasic is a mineral salt that prevents accelerated aging of brain cells.
• Brown rice has manganese and selenium that helps maintain healthy nerve function in the brain, which keeps us alert and focused.  
• Selenium also detoxifies our chemical exposures i.e. our surroundings, shampoo etc.  
• Tryptophan keeps us calm and relaxed.

Ryza is available in original and vanilla flavour.  It is sold in many stores i.e. Sobeys, Superstores, Fortinos, Zehrs, Loblaws, YIG and Health Food stores to name a few.  

Giveaway

If you would like to win 2 coupons to taste this delicious healthy beverage, leave a comment on this post and enter through the rafflecopter below.  Giveaway is open to Canadian readers and ends on October 30th.
Update: The winner is Amy

a Rafflecopter giveaway

Using the vanilla flavoured Ryza, I made these delicious Gluten free rice flour crepes following the recipe from Crepes: 50 savoury and sweet recipes book by Martha Holmberg.

This is good book that has delicious recipes of crepe using different flours.  It is separated into savoury filled crepes and sweet crepes.  In the beginning of the book, the author talks about her love for crepes, about the ingredients and equipment we will need.  The author also has pictures showing how crepes can be folded and presented.  
I changed the method of making the batter slightly for this rice flour pancakes as I think it would make the batter smooth.

Gluten free Rice flour pancakes
1 3/4 cup milk or Ryza
3 eggs
1/2 tsp salt
1 cup and 3 tbsp rice flour
2 tbsp melted butter or oil

Mix all the ingredients except for the butter or oil and beat well until smooth.  Then add the butter or oil and mix.  I strained the batter through a sieve to make sure there were no lumps.
Leave the batter to rest for at least an hour at room temperature before making the crepes.  We can prepare this mixture before hand and leave it in the fridge, I left it overnight.

Spread some butter on a non-stick crepe pan.  Make the pancakes in a medium hot non-stick pan.  Pour the pancake batter into the hot pan and gently swirl the pan in a circular motion to coat the bottom of the pan and then let the pancake cook for about a minute until the bottom is cooked.  Turn the other side and cook for a few seconds before removing from heat.
Serve with savoury or sweet.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First