plaintain-chips -golden-banana-ifyyani.jpg

Blog

We share simple recipes and behind the scenes photos of our photography and video shoots.

Welcome!

 

Creamy Garlic Shrimp Fettuccine

A straight to the point, flavourful, fragrant and comforting pasta recipe. I like to think that making a quick recipe like this should be simple. I used the Bialetti Pasta Pot to cook the Fettuccine, and straining the pasta was a breeze with the ‘twist and lock lid’, along with the ‘stay cool handles’. A combination of safety and ease. Now, get cooking!

Creamy Garlic Shrimp Fettuccine -Ify Yani_.jpg


Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins


You’ll Need:

8 oz Fettuccine

1 pound medium Shrimp, deveined and peeled,

3 cloves Garlic, minced

3 tbsp Rainbow Peppercorn

3 tbsp Red Pepper Flakes

2 tsp Garlic Powder

1 ⅓  cup Cream

2 ½ tsp Flour

¼ cup grated Parmesan

¼  cup Fresh Baby Spinach

Salt to taste

Directions:

1) Cook the pasta as directed on package, then prepare the garlic cream sauce using a separate pan at medium heat.

2) Heat olive oil then add garlic, stirring frequently to prevent burning; about 1-2 minutes or until fragrant.

3) Add the cream to the pan and slowly whisk in flour allowing it to dissolve and thicken; simmer for 2 minutes.

4) Add shrimp, garlic powder, rainbow peppercorn, salt and red pepper flakes. Cook for 3 -4  minutes, stirring occasionally until shrimp is pink.

5) Mix the spinach into the garlic cream sauce until it begins to wilt, then turn off the heat.

6) Serve pasta with the garlic cream sauce. Top with Parmesan cheese as desired.

Creamy Garlic Shrimp Fettuccine Ify Yani.jpg

Enjoy with your favorite glass of white wine!

Creamy Garlic Shrimp Fettuccine Bialetti Pasta Pot.jpg

Tastefully,

Ify Yani Creatives

Ify YaniComment
Rustic Banana Bread

This is what you make when you forgot you bought bananas but now they’re extra ripe and you're feeling guilty. A simple, back to the basics Rustic Banana Bread recipe.

Rustic Banana Bread-IfyYani.jpg

Prep Time: 10 mins

Bake Time: 50-60 mins

 

You’ll need:

 

3 extra ripe peeled Bananas

 

1 ½ cups of All Purpose Flour

 

1 Egg, beaten

 

⅓ cup Butter, melted

 

½ cup Sugar

 

1 teaspoon Baking Soda

 

1 teaspoon Vanilla Extract

 

Pinch of Salt

 

Brown Sugar (optional)

Banana Bread Prep-IfyYani.jpg

Simple Steps:

 

Preheat the oven to 350°F (175°C).

 

Grease a 9x5 inch loaf pan with Butter.

 

Using a large mixing bowl, mash the ripe Bananas until completely smooth.

 

Next, stir the melted Butter into the mashed Bananas.

 

Mix in the Sugar, Egg and Vanilla Extract.  

 

In a separate bowl, mix Baking Soda,  Flour and Salt together then slowly mix it into the Banana batter.

 

Pour your luscious batter into the loaf pan and if you're feeling fancy, sprinkle some brown sugar on top of the loaf. 

 

Bake for 50 minutes to 1 hour.

 

Once a toothpick placed through the center of the loaf comes out clean, you're all set!

 

Allow to cool completely before transferring to a serving dish.

 

Slice and indulge!

Rustic-Banana-Bread-Ify-Yani

Tastefully,

 

Ify Yani Creatives

 

Boom! Kale & Spinach Salad
Boom!-Kale-&-Spinach-Salad-Ify-Yani.jpg

 

The Superbowl is just around the corner and we thought you might like to add a dash of green to your Sunday menu. We want you to be confident your guests will ask for more!

 

Prep Time: 15 mins

Serves: 4-5

 

What you’ll Need

 

4 cups of Kale

2 cups of Baby Spinach

1 cup of Red Cabbage, chopped

1 ½ cups of Spiralized Sweet Potato Noodles, cooked and seasoned

½ cup of Chickpeas, roasted

½ cup of Raw Unsalted Sunflower Seeds

 

Homemade Boom! Dressing

1 ½ tbsp Olive Oil

1 tbsp Honey

1 tbsp Black Pepper

½ cup Fresh Lemon Juice


 

Easy Steps

 

Prep your leafy greens by rinsing off excess dirt and pat dry with paper towel or clean cloth.

 

Separate the Kale from the stem by pulling off the leaves with your fingers or by using a knife.

 

Once the leaves are separated, chop them into smaller bite-sized pieces and place them in a bowl. Now for the fun part! Massage the Kale with your hands! Yes that's right! Make sure your hands are clean of course. Gently squeeze handfuls for about 20 to 30 seconds. This step makes the Kale softer and easier to enjoy.

 

Toss in the Baby Spinach, Red Cabbage, Sweet Potato Spirals, Sunflower Seeds and Chickpeas.

 

To make the dressing, whisk together the Lemon Juice, Honey, Olive Oil  and Black Pepper in a separate bowl.

 

Feel free to add as little or as much Honey that suits your taste!

 

Drizzle the dressing over the salad and toss, toss, toss!

Boom!-Kale-&-Spinach-Salad-Ify-Yani.jpg

Wasn’t that easy? We thought so too.

 

 

Tastefully,

Ify Yani Creatives


 

Heavenly Winter Beef Stew
Hearty Stew-Ify-Yani.jpg

Winter is in full swing and we are prepared! Wrap yourself up in our latest recipe; it won’t send winter away but it will make you forget that you may have frostbite...if only for a few moments. We recommend that you savour each bite. Slowly.

 

Prep Time: 15 mins

Cook Time: 30 mins

 

What You’ll Need

 

1 lb Ground Beef

1 can ( 12 oz) diced Tomatoes, undrained

3 medium Carrots, diced

1 medium Onion, chopped

1 cup of Fresh Green Beans

2 medium Red Potatoes, cubed

½ cup of Celery, chopped

4 Beef Bouillon cubes

1 tsp Black Pepper

1 tsp Chilli Pepper Flakes

1 ½ tsp Salt

1 tsp Cayenne Pepper

1 ½ tsp Garlic Powder

1 tbsp Olive Oil

4.5 cups of Water

½ tsp Scorpion Pepper Sauce - Optional
 

Let's Work!

 

In a large pot, heat the Olive Oil then add the Onions and Ground Beef to brown.

 

Drain the beef and add the rest of the ingredients and seasonings, saving the Green Beans for later.

 

For extra heat, we added Scorpion Pepper Sauce.

 

Bring to a slow boil then reduce heat.  Simmer covered for 15 minutes or until Carrots and Potatoes are tender.

 

Add the Green Beans then simmer again until the Green Beans are tender.

 

You're all done!

Hearty Stew- Ify-Yani-jpg

 

This stew is hearty, spicy and the perfect addition to your winter recipe collection. Enjoy on it’s own or with a side of sourdough bread. Stay Warm!

Hearty Stew 1- Ify- Yani.jpg

Tastefully,

 

Ify Yani Creatives

Crispy Salmon Cakes
Bake-in-A-minute-Fish-Cakes-Ify Yani.jpg

This recipe works very well with fresh minced salmon as well. But if all you’ve got is canned Sockeye Salmon, follow along and enjoy!

 

Prep Time: 5 mins

Cook Time: 8 mins

 

What you’ll need

 

2 cans of Sockeye Salmon

½ cup Bake in a Minute Mix

¼ cup of Red Onions, diced

¼ cup of Fresh Chopped Spinach

2 tsps Garlic Powder

2 tbsp of Coconut Oil

1 Egg

1 tsps Cracked Peppercorn

½ tsp Sea Salt

 

 

Here we go!

 

Drain the cans of Salmon and place in a large bowl then discard any bones.

 

In a separate smaller bowl, combine the Bake in a Minute Mix with the Egg, Garlic Powder, Cracked Peppercorn and Salt then mix with a wooden spoon.

 

Add diced Onions and Spinach to the Salmon using a fork to mix and separate chunks.

 

Once separated, add the Bake in a Minute Mix.

Bake-in-a-minute-Fish-Cakes1-IfyYani.jpg

Gently combine and form into 6 medium sized patties using your hands.

 

Heat the Coconut Oil in a non stick frying pan and add the patties. Allow each patty to brown on each side; about 3 - 4  minutes for both sides until heated through.

 

The Coconut oil will add a beautiful crisp outer layer to the patties. Olive oil is also a great substitute for this simple recipe too.

 

Enjoy with a side salad and your favorite aioli!

 

Tastefully,

 

Ify Yani Creatives