Friday, August 22, 2014

Passion Fruit Ice Cream

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Have you ever had passion fruit?  I love passion fruit juice... it's one of my all time favorite fruit juices in the whole world.  I remember drinking a lot of passion fruit juice when I was in Sri Lanka.  It's well loved there and you find it readily available.  Unfortunately,  I don't get the chance to have passion fruit very much these days so I was really surprised to find fresh passion fruit at my local grocery store.  I decided that I needed to make something special with it so I created this easy (no ice cream maker needed, egg free) ice cream.  



 

Ingredients:
3 cups heavy cream
2 cups frozen Passion Fruit Pulp (available in Latin or Asian Markets)
1/2 can condensed milk (or more to taste)
fresh passion fruit (optional)


Directions:
Blend all ingredients together for several minutes in blender until thick and creamy.  Place in freezer safe container and freeze for 6-8 hours or until  firm enough to scoop.  Garnish with some fresh passion fruit if desired.  Enjoy.


 



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, August 21, 2014

Mexican Meatball Soup (Albondigas)- Throwback Thursday

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2011 Photo
 It was cold and rainy this morning so I decided soup was in order.  This Mexican Meatball Soup was perfect to warm me up on this chilly day.  I wanted to try to make this soup healthy, comforting and definitely a little spicy.








 
Ingredients:

The Meatballs: 
1lb of lean ground meat (I used lean ground chicken)
2-3 slices bread soaked in some milk and crumbled
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
Salt and Pepper to taste

The Soup 
1 large onion chopped
2 carrots diced
2 small zucchini diced
1 large green bell pepper diced
2 large jalapenos seeded and diced
1/2 inch piece cinnamon stick (optional)
3-4 garlic cloves minced
1 tsp oregano
1 tsp ground cumin
1 tsp red chili flakes (or to taste)
1-2 Tbs chili powder (used in chili con carne) or taco seasoning
1 drained and rinsed can of black beans
1 drained can of corn
1 can of diced tomatoes
1 cup of salsa
salt and black pepper to taste


Directions:
For the Meatballs: 
Mix all the ingredients well and form walnut size meatballs.  Pan fry the meatballs to brown the outside in some oil  then remove until later. 


 To start the Soup:  
Saute all the vegetables in the soup pot with a little oil the oil used to brown the meatballs. Season with some salt and black pepper.  

Then add the garlic, all the ground seasonings and cinnamon stick.    Then add the corn, salsa, diced tomato and black beans.  Next add 8-10 cups of chicken broth or stock.  

You can do this several ways: use homemade chicken stock, use canned chicken stock or use water that you have added chicken bullion cubes to flavor. Once liquid is added, bring soup to a simmer.
 
Now add the meatballs to the soup.  Simmer on the stove for 15 minutes.   Taste for seasoning.  Just before turning off the stove add the juice of half a lime to the soup.
Serves 6-8 people.  Serve  hot will jalapenos, lime wedges and tortilla chips.  Enjoy.  


Note:  If you enjoy cilantro, please feel free to add it to the soup as a condiment.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.