Friday, November 30, 2012

Hoisin-Honey Glazed Cocktail Size Meatballs


 We're in the midst of the holiday season and festive parties are sure to in everyone's future. I thought these little Hoisin-Honey Glazed Cocktail Meatballs would be a perfect little bite. They are quick and easy and you can make the meatballs ahead of time and freeze them so you're ready at anytime for unexpected guests.  I love the addition of some toasted sesame seeds because they give the perfect little crunch and "nutty" flavor that compliments these sweet, savory and spicy little appetizers.  

Ingredients: 
For the meatballs:
2lbs lean ground meat **I used a combo of chicken and pork
2Tbs of ginger/garlic paste (or 1Tbs of each separately grated)
2Tbs of Soy Sauce
1 Tbs of Chinese Rice Wine (or sherry)
1 tsp of Sesame Oil
 Red Chili Flakes to taste
 Black Pepper to taste
minced green onions (scallions)

For the Glaze:
1/4 cup of Hoisin Sauce
1/8 of  a cup of honey
2 Tbs soy sauce

 Garnish:
toasted Sesame Seeds (optional)

 Directions:
 Mix all the meatball ingredients together and make into walnut size meatballs.






In a frying pan with some canola oik, brown meatballs until cooked through on medium heat.






Add your glaze/sauce and cook the meatballs for a few minutes. 







Toast your sesame seeds in a dry pan until fragrant and sprinkle over the meatballs.  Place a toothpick into each meatball and serve hot.  Enjoy.







Serve hot and enjoy.  Makes enough for a party. :)
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, November 29, 2012

Ground Chicken, Potato and Pea Curry

I love cooking with ground meat because it's quick and easy.  I added peas and potatoes to this curry to make it a really hearty dish.  It's a versatile dish so you can substitute any lean ground meat (ie..beef, turkey, pork).  You can also eat it with many ways.  I served it with some stir fried noodles today instead rice.  Of course it can also be eaten with any crusty bread or Indian flat bread (roti, chapathi etc...), rice, fried rice etc.... 

Ingredients:
1lb of lean ground chicken
3-4 large potatoes peeled and cut into chunks
1 cup of frozen peas
12-15 curry leaves
2-3 pandan leaves (rampe)
1 (1inch cinnamon stick)
4 green cardamom pods
4 cloves
1 tsp fennugreek seeds
1 medium onion chopped
green chilies or bell pepper diced
1 Tbs grated ginger
2-3 cloves grated fresh garlic
1 tsp - 1 Tbs red chili powder (to taste)
1/2 tsp turmeric powder
2 Tbs curry powder
2-3 cups water
1-2 tsp apple cider vinegar
1/2 cup coconut milk or cow's milk
salt and black pepper to taste (season with salt throughout dish)

Note:  Like in all curry dishes, do not eat the cloves, cardamoms, cinnamon stick, pandan leaves.  They are only for flavoring. 


Directions:
Heat 2-3 Tbs of canola oil in a large pan on medium-high heat.  Next add the curry leaves, pandan leaves, cinnamon stick, cloves, cardamoms and fennugreek seeds.  Fry for 1 minute.  Next add the onions and peppers and saute for 2-3 minutes until onions soften.

 Move onion and frying ingredients to the side in the pan and add the chicken to pan. Brown meat.  Next add salt, garlic, ginger and black pepper and cook for several minutes.

Next add potatoes and toss with all ingredients.  Then add the chili powder, curry powder and turmeric and mix with all ingredients for another few minutes.

 Add about 2 cups of water (enough to cover the potatoes) to pan and place lid on to simmer for 15-20 minutes.  When potatoes are fork tender taste for salt (you will need to add salt again because the potatoes will have absorbed a lot of it).  Then add milk (of choice) and frozen peas.  Cook for a few more minutes and serve hot.  Eat with rice, bread, roti, noodles... etc..  Serves 4-6  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.

Wednesday, November 28, 2012

Deviled Coconut Sambol (Fried Pol Sambol)

My family migrated to the United States almost 40 years ago.  When we came here, my mother had to adjust a lot of her cooking and ingredients to what was available to her.  Coconuts are a very important ingredient in Sri Lankan cooking, but fresh coconut was not easily available like it is today.  In Sri Lanka we eat a spicy coconut sambol made with fresh grated coconut, chili and onions.  My mother was only able to find Dessicated Coconut (a dried shredded coconut) back in the early days so she had to work with it to try to make the coconut sambol we love as a family.  She decided to fry the sambol and she discovered a whole new delicious dish.  We love this fried coconut sambol even today with fresh coconut more readily available.  I almost always have this sambol in my fridge for a quick meal because I find it pretty versatile.  My kids and I will eat it with rice, bread and even between our grilled cheese sandwiches.  I am thankful to my mother for being such a wonderful cook and being able to adapt our favorite dishes from our homeland into our new home in the States.  She has kept the love of curry and Sri Lankan food alive not only in her children, but her grandchildren as well.

Ingredients:
2 cups Desiccated Shredded Coconut
2 medium onions finely sliced or chopped
1 (1 inch) cinnamon stick
12-15 curry leaves
1-2 pandan leaves
3 Tbs canola oil
2-4 Tbs red chili powder (I used 4)
salt to taste (1-2 tsp) to taste
3/4 cups hot water (as needed) 

Note:  Desiccated Coconut and Red Chili powder are both available online or at your Indian/Asian Grocers.

 Directions:
Heat oil in large frying pan on med-high heat.  Add curry leaves, onions, pandan leaves, and cinnamon stick and saute until onions begin to brown.  Then lower the heat to medium and add the coconut, salt and red chili powder and saute in pan with all other ingredients for a minute.

Finally, add hot water and stir well until the coconut absorbs all the water and the texture softens from dry to more tender.  Taste for salt and chili powder.  Turn heat off stove and serve with rice, bread, roti, etc.. 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.

Tuesday, November 27, 2012

Masala Chicken Stew


My mother makes this wonderful Chicken Stew that she cooks with Sri Lankan spices.  When she came over the other day to cook with me, I asked her to walk me through her recipe.  Unfortunately, I did not have the unroasted curry powder that she uses.  So we worked together to come up with an Indian Stew that uses garam masala.  We turned out an excellent chicken stew and I now we have two stews that are noteworthy!  Now, this isn't your "spoon only" chicken stew.  You will probably need a knife, fork, spoon and of course some very crusty bread to eat this stew.




 Ingredients:
4-5 pounds of chicken (with the bone in, but skin removed)
4 large potatoes peeled and cut into large chunks
4-5 large carrots peeled and cut into large pieces or 1lb of baby carrots
1 bag of frozen peas
1 large onion chopped
2Tbs of Ginger-garlic-paste   
5-6 green cardamom pods
5-6 cloves
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 Tbs garam masala
2-3 Tbs of Worcestershire Sauce
1 cup of milk
1 Tbs of vinegar (2 Tbs if you want a real tang)
4 cups of chicken broth (or water and chicken bullion equivalent)
Seasoning salt
Pepper
1tsp brown sugar

Note:  if you do not have ginger garlic paste, just substitute 3-4 cloves of garlic minced and 2 inches of ginger grated.

Directions:
In a large stew pot, heat 3-4 Tbs of canola oil on high heat.  Then brown your chicken (seasoned with seasoning salt -I used Adobo) and pepper.  Brown in batches so you don't crowd the pot and then  transfer to plate until later. 




Next add your onion, cinnamon stick, cardamom and cloves.  Fry for 1-2 minutes.






Next add your potatoes and ginger/garlic.







Then add your ground spices, sugar and seasoning salt. Fry spices for a minute and then add your chicken broth or water/bullion, Worcestershire sauce, vinegar and your chicken back into the pot.  Remember to put any juices from the plate into the stew too because that's a lot of flavor there.  Now bring to a good simmer.   Once the stew is simmering add your carrots.   Allow to to simmer for 15-20 minutes. 





 Once the carrots and potatoes are cooked through, taste for seasoning.
 Then you want to take the flour and milk and make a slurry (mixing the flour and milk together into a watery paste).   Add this to the stew and allow the stew to thicken up. Once the stew gravy is thickened, add your frozen peas and allow to heat through.  Do not over cook the peas so the retain their green color.   Serves 6 people  Eat with bread, rice, noodles or roti/naan/chapati.  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.

Monday, November 26, 2012

Spicy Turkey Piccata



 Ingredients:
2 large boneless and skinless Turkey breast**
1 large lemon
large handful (1/3 cup) of fresh parsley chopped
2-3 Tbs jarred capers
red bell pepper or sweet peppers (optional)
1/2 cup of chicken broth
salt and black pepper to taste
1/4 tsp granulated garlic powder
red chili flakes to taste
2-3 Tbs of butter
1 Tbs of canola oil

Note:  Substitute chicken for the turkey if necessary.

Directions:
Slice turkey breast into thick cutlets.  Melt some of the butter and oil in large saute pan and brown both sides well until almost cooked. Do this in batches and avoid crowding the pan.  Transfer cooked meat onto a plate. Use additional butter and oil as needed to brown all the turkey.   Add chicken stock, juice of lemon, garlic powder, chili flakes, bell pepper and capers to pan with all the browned turkey and the juices from the turkey on the plate.

Cook for a 3-5 minutes in broth and taste for seasoning.  Add another pat of butter to finish the sauce.  The sprinkle with fresh chopped parsley and serve with rice, pasta or bread.  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.

Sunday, November 25, 2012

Curry and Comfort's Weekly Sunday Summary 11/19/12 thru 11/25/12


 Hi Everyone!

Well, we are officially in the holiday season now.  The cold weather started blowing in right after Thanksgiving and all I can think about is cooking comfort food to keep us warm.  The soup pot has made it's permanent place on the stove these days.

This week before Thanksgiving, I really committed myself to all things pumpkin related.  I have found a new favorite pie for my Thanksgiving table with my Chocolate Pumpkin  Pie.  I added some cream cheese to it so it is almost a cross between a pie and a cheesecake.   My second favorite has to be the curried pumpkin soup.  I brought it as a starter for our Thanksgiving feast and my mother made me leave her the leftovers so she could enjoy it again.  

While most of America was out shopping like crazy on Black Friday, I was asked to make the Cinnamon Roll Christmas Tree by my kids.  I know I will be making this fun and easy pastry tree again this holiday season.   I hope everyone has a wonderful few weeks leading up to Christmas, Hanukkah and Kawnzaa.     Now onto the weekly review...


 

 

Saturday, November 24, 2012


Kale, White Bean and Sausage Soup 

 


 

Friday, November 23, 2012


Cinnamon Roll Christmas Tree




 

 

 

 

Thursday, November 22, 2012


Chocolate Pumpkin Pie


 

 

 

Wednesday, November 21, 2012


Pumpkin Pie Spiced Chai Latte 

 

   

Tuesday, November 20, 2012


Curried Pumpkin Soup with Coconut Milk


 

Sunday, November 18, 2012


World on a Plate: Turkey Meatball Curry









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.

Friday, November 23, 2012

Cinnamon Roll Christmas Tree

The countdown to Christmas is officially here now that Thanksgiving Day is over.  Most of the country is out shopping the Black Friday Sales... but I decided to stay at home this morning and make this fun cinnamon roll Christmas tree again to kickoff the Christmas season for my kids.  I made this cinnamon roll tree last year for the first time and my kids have been excited since then for me to make another one.  I hope the days leading up to Christmas and New Years is full of sweet treats. 

Ingredients:
2 tubes of Pillsbury Cinnamon Rolls with cream cheese icing
Christmas colored sprinkles



 Note: If you decide to make cinnamon rolls from scratch you will need 10 rolls.  You will also need to mix some cream cheese with some powdered sugar to make the icing.



Directions:

 Stack the cinnamon rolls on a baking tray in a pyramid shape to make the tree. Put one cinnamon roll on it's side to make the tree trunk.   Bake per package instructions.   Once cinnamon rolls are baked, ice them generously with the cream cheese frosting.
 Then sprinkle with your Christmas colored sprinkles.








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.