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Remember

Creativity is inside all of us! Sometimes, we just need a bit of inspiration
or guidance to unlock our potential.

Make some art, try a new recipe, and experiment with me.

Go on, give it a try!

iamartsy.ca

Creativity without limits. Be inspired! Create art, explore a craft, make new recipes or shop for custom handmade pieces.
RECIPES ON BLOG & REELS TAB

PAKISTANI EGGPLANT CURRY This recipe is the way m PAKISTANI EGGPLANT CURRY

This recipe is the way my mum always makes eggplants, quick, simple and so good every time.

INGREDIENTS:
6-7 small eggplants with stems 
2 tbsp neutral tasting oil
1 large onion (thinly sliced)
2 medium tomatoes (diced)
5 garlic cloves (crushed)
1 tsp chilli powder (or use paprika for less heat)
1 tsp salt (or to taste)
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala

METHOD:
1. Slit the eggplant in quarters towards stems but do not cut through the stems so that the eggplant is still intact.
2. In a small bowl mix together the salt, chilli powder, coriander and cumin powder and then open the slits of the eggplant and sprinkle the spice mixture into it. There will be some of the spice mixture left over after doing this, set that aside for later.
3. Heat a shallow pan to medium-high and add some oil, once the oil is warm add the onions and saute for a few minutes until they start to become translucent. 
4. Add in the garlic and stir for a minute before adding in the tomatoes and the rest of the spices. Cook stirring for 2-3 minutes until the tomatoes begin to soften.
5. Add the eggplant to the pan flat on it’s side. Sprinkle over some garam masala and cover and cook for about 5-6 minutes.
6. Uncover and turn the eggplants over so that they can cook on both sides, cover the pan and cook for 8-10 minutes or until the eggplants have softened and the oil separates from the curry.
#eggplantcurry #eggplant #eggplantrecipes #pakistanirecipe
Ramadan Stickers for your kiddies, cards, goodies, Ramadan Stickers for your kiddies, cards, goodies, and gifts. #Ramadan2026 #ramadanstickers #ramadankids
These were some sweet little sheep hair clips that These were some sweet little sheep hair clips that I had made for Eid. Polymer clay is so fun to work with, it reminds me of playing with playdough as a child. This batch is a little less neat and tidy than I typically like to be so I debated over whether to post these or not, but they’re still so cute so I thought that I’d share. 

Ramadan is just around the corner and I feel quite unprepared so I’m hoping to spend the rest of the days leading up to it to prepare myself some more inshAllah. What’re you doing to prepare for Ramadan? 
#ramadan2026 #polymerclay #polymerclayaccessories #handmadeclay
CHICKEN COTTAGE PIE WITH SCALLOPED POTATOES INGRE CHICKEN COTTAGE PIE WITH SCALLOPED POTATOES

INGREDIENTS
oil, for cooking the chicken and veggies in
1/2 cup of shredded cheese (mozzarella, cheddar, or any other cheese that you prefer)

FOR THE CHICKEN:
2 whole chicken breasts, 1 inch cubed
1 tsp salt, or to taste
1/2 tsp black pepper
1/2 tsp chilli powder
juice from half a lemon
2 tbsp soy sauce
1/2 tsp vinegar
2 tbsp Nando’s hot chilli sauce
1 tbsp tandoori masala
1 small can of sweet corn
2 red onions
1 red bell pepper
1 handful of chopped fresh parsley leaves

FOR THE POTATOES:
approx 4 medium potatoes, peeled and sliced medium-thick
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp freshly ground black pepper

FOR THE SAUCE:
1 tbsp flour
1 tbsp butter 
2 cups milk 
1/2 tsp white pepper 
1/2 tsp black pepper 
1 tsp salt 
Pinch of nutmeg 

METHOD:

1. Marinate the chicken with salt, black pepper, chilli powder, lemon juice, soy sauce, vinegar, hot chilli sauce, and the tandoori masala for at least an hour.
2. Heat a skillet to medium high add 2 tbsp oil. Once heated, add the chicken and cook stirring constantly until the chicken is cooked through (approx 8-10 minutes). 
3. In the same skillet add the veggies. Cook stirring frequently for about 2 mins until the peppers and onions start to soften slightly. Remove from heat and mix in parsley.
4. In a microwavable bowl, add the potatoes and coat them in the spices plus and then cook them in the microwave for about 8 minutes.
5. In a small saucepan melt the butter and add the flour, stirring constantly until golden then add the milk and seasonings and bring to a boil. Cook until thickened. 
6. Preheat oven to 350°C and add the chicken and veggie mixture into a baking dish. Layer over the potatoes, sauce, and spread cheese over the top.
7. Cover the dish with tinfoil before baking for 20-25 minutes.
8. Set the oven to broil on high, remove the tinfoil to uncover the dish, and broil for 2-3 mins until the cheese is golden. Keep an eye on the dish at this point because the cheese can burn easily.

Remove from heat and garnish with parsley then serve with gravy or more of the Nando’s sauce.
#cottagepie #shepherdspie #chickenrecipe #recipevideo comfortfood
We had cozy girls night making polymer clay magnet We had cozy girls night making polymer clay magnets. 
This was the second creativity date of 2026, and it was so fun seeing everyone’s ideas come to life. From tiny details to playful shapes, each piece felt so personal and unique. 

Nothing beats creating together, chatting, eating, and ending the night with a table full of handmade cuteness. #girlsnight #creativegirls #polymerclay #createtogether #girlswhocreate
MANTI (TURKISH PASTA) This Turkish pasta is viral MANTI (TURKISH PASTA)

This Turkish pasta is viral for a reason- the creamy yogurt and the flavour pop with the melted butter add extra layers to pasta that I’ve never had in my life before. I’ve already made this multiple times and its a HIT every single time.
Serves 6-8

INGREDIENTS

FOR THE PASTA

3 tbsp olive oil
2 onions, finely chopped
1 tsp sea salt flakes
1 tsp garlic, crushed
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp Aleppo pepper
1 tsp dried mint
1 tsp paprika
2 tbsp tomato paste
500 g minced lamb/ beef/ meat-free mince 
1 x 400g can finely chopped tomatoes
½ tsp black pepper, ground
2 bay leaves
100 ml milk
500g pasta shells or bowtie pasta,  cooked al dente + 2 tsp salt for the water
25g fresh parsley leaves, finely chopped
1 x 400g jar Passata (strained tomato purée)
500ml chicken/ vegetable stock

FOR THE GARLIC YOGURT
1 large garlic clove, finely grated
150 g (5½ oz) natural yogurt
½ tsp sea salt flakes

FOR THE CHILLI BUTTER
50g unsalted butter
1 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tsp pul biber (Aleppo pepper)
1 tsp dried mint

METHOD
FOR THE YOGURT
Mix together the garlic yogurt ingredients in a small bowl, cover and refrigerate until later.

MAKE THE MINCE SAUCE
1. Heat the olive oil in a pan over a medium heat and add the onions. Sprinkle in half of the salt, stir, and soften the onions for 10–12 minutes until they turn  light golden-brown colour. 
2. Add the garlic, cumin, paprika, ground cinnamon, Aleppo pepper and dried mint to the softened onions, stir well so that the spices release their aromatics. 
3. Stir through the tomato purée, ensuring the onions are fully coated.
4. Add the mince to the pan, and mix well. Increase the heat a little, season with remaining salt and keep browning the mince for 4-5 minutes.
5. Add the chopped tomatoes + half a can of cold water, the milk, remaining salt, black pepper and bay leaves to the pan, stir well, pop the lid on and simmer on a medium heat for around 10 minutes or until the sauce thickens and has mostly reduced. 
6. Take off the heat and stir through finely chopped fresh parsley leaves. Taste and adjust seasoning if necessary.

Continued in comments
#turkishpasta #manti
Coloring a page in my Colourful Journey Through th Coloring a page in my Colourful Journey Through the East colouring book. This one was done with alcohol markers, you can use crayons, pencil, crayons, water-based markers, or alcohol, the colour in this book. DM me to get your copy.#coloringpages #coloringbooksforadults #coloringbookartist
PAD PRIK KING (CHICKEN AND LONG BEANS RED CURRY) PAD PRIK KING (CHICKEN AND LONG BEANS RED CURRY)

INGREDIENTS

1 lb chicken breast or thigh, cut into bite-sized pieces
2 tsp fish sauce
2 tbsp coconut oil
3-4 tbsp red curry paste (to taste)
¼ - ½ cup chicken stock (unsalted) or water
2 tbsp palm sugar (or sugar), chopped
1-3 tsp fish sauce
1 ½ cup long beans (cut into 2” pieces)
7 kaffir lime leaves, 5 torn into chunks, 2 finely julienned

Jasmine rice for serving

INSTRUCTIONS

1. Marinate chicken with 2 tsp of fish sauce, then add a little vegetable oil and toss to coat. Let chicken marinate while you prep other ingredients, about 15 minutes.
2. In a wok or a large pan, add just enough oil to coat the bottom and heat over high heat until the pan is very hot. Add chicken spread the pieces apart and sear without stirring until browned on both sides, about 3 minutes. Remove from the pan—the chicken should only be partially cooked at this point.
3. Let the pan cool a bit, then with the heat off, add about 2 tbsp of oil oil and the curry paste. Stir the curry paste in the oil until it’s loosened, then turn the heat on to medium. Cook the curry paste, stirring constantly, until it is thickened. If the sauce looks thick, add a little more chicken stock to get it into a pourable consistency. 
4. Stir in the palm sugar, fish sauce (start with 1 tsp if you’re not sure how salty the curry paste is), and deglaze with ¼ cup of chicken stock. Keep stirring until the sugar is mostly dissolved, deglazing with more stock as needed if it starts to stick to the pan.
5. Add the torn kaffir lime leaves and let them infuse into the sauce for about 30 seconds.
6. Add the partially cooked chicken and toss just to coat in the sauce. Add the long beans and cook until the chicken is fully cooked and the sauce is no longer pooling and the curry paste is coating the chicken and the beans.
7. Remove from heat and transfer to a plate. Garnish with finely julienned kaffir lime leaves. Serve with jasmine rice, and enjoy.

Recipe from hot that kitchen #redcurry #thairecipe #thaifoodstagram #recipevideo
Make your child’s space more personal with these h Make your child’s space more personal with these hand made knitted wire signs. Each sign is made to order, I knit the yarn with a manual knitting mill and then bend the wire before threading the yarn onto it. There are a lot of beautiful colours to choose from, this blue is one of the most vibrant ones that I have😍#yychandmade #nurserydecor #handmadenursery #kidsroomideas #supportlocalyyc
Packing orders for my coloring book. Thank you so Packing orders for my coloring book. Thank you so much for your support on this project, every single order means a lot to me. There’s a special kind of joy that’s felt when sharing your creations with the world. Each page and element in this book was made/curated with a lot of thought and love and to think that people want to bring that into their own homes is so special. If you haven’t yet- please DM me to get one of your own!#coloringbook #colouringbook #adultcolouring #kidscoloringbook #yychandmade
Here’s a super simple way to level up the beautifu Here’s a super simple way to level up the beautiful flavours in simple corn on the cob. If you’re a fan of more spicy food you can add in hot sauce or chilli powder as well. 

COCONUT MILK CORN
INGREDIENTS:
2-3 corn on the cob, peeled and halved
1 can coconut milk
1 tsp paprika
1/2 tsp salt
handful of parsley, chopped with stems removed

INSTRUCTIONS:
1. Pour coconut milk into a wide flat pan on medium heat and mix in the paprika and salt.
2. Add the corn, cover and cook for 10-12 minutes stirring occasionally until the coconut milk reduces into a thicker sauce like consistency and the corn is cooked through. 
3. Serve garnished with parsley or as is.

optional: ad sriracha or chilli flakes to the coconut milk for more of a spicy kick to the corn
PAD THAI FOR THE NOODLES 8 oz flat rice noodles PAD THAI 

FOR THE NOODLES 
8 oz flat rice noodles
3 tbsp oil
3 cloves garlic , minced
8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
2 eggs, beaten
1 cup fresh bean sprouts
1 red bell pepper, thinly sliced
3 green onions, chopped
1/2 cup dry roasted peanuts
2 limes
1/2 cup fresh cilantro , chopped

FOR THE PAD THAI SAUCE
3 tbsp fish sauce
1 tbsp low-sodium soy sauce
5 tbsp light brown sugar
2 tbsp rice vinegar, or Tamarind Paste
1 tbsp Sriracha hot sauce , or more, to taste
2 tbsp creamy peanut butter (optional)

INSTRUCTIONS 

1. Cook the noodles according to package instructions, until firm but tender- then rinse under cold water.
2. Make the sauce by combining sauce ingredients together in a bowl and set aside.
3. Heat 1½ tbsp of oil in a wok or large saucepan over medium-high heat, add the garlic, 1/2 the green onions and bell pepper.
4. Add in the shrimp, chicken or tofu, the shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes.
5. Push everything to the side of the pan. Add a little more oil in the open space then add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
6. Add noodles and the sauce then mix everything together well.
7. Add the bean sprouts and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
8. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately.

Store leftovers in the fridge and enjoy within 2-3 days.

Recipe from Tastes Better from Scratch
#recipevideo #chickenrecipe #padthai #thaifood
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