Friday, May 31, 2013

Lo Mein Noodles with Ground Pork

I love easy one pot dishes and noodles or pasta are at the top of the list.  Asian dishes are also a family favorite so putting the two together usually makes a major win at the dinner table.  I love walking through my Asian supermarket and looking at all the types of Asian Noodles they have.  They have an entire aisle (both sides) dedicated to noodles from all the Asian countries.  I love the variety from wheat flour, rice flour, mung bean, sweet potato and the list goes on.  I found these lovely lo mein style nests during one of my visits and knew I had to give them a try.  I am glad I experimented with them because they were fantastic.  I went right back out to the store a few days later and bought another packet to cook again soon.



Ingredients:
12-16oz noodles (lo mein, spaghetti, linguine) prepared per packet instructions.
1lb ground pork (lean pork)
1 medium onion sliced or chopped
2 inch grated ginger
2-3 cloves of garlic grated or minced
1-2 carrots grated or julienned into strips
1-2 stalks celery sliced
1 red bell pepper sliced or sweet chilies sliced
2 cups napa cabbage or green cabbage sliced
red chili flakes to taste
salt and black pepper to taste
1 bunch spring/green onions sliced - keep green tops for garnish

Sauce:
3-4 Tbs soy sauce
2 Tbs oyster sauce
2-3 Tbs water
1 Tbs  Shao Hsing Chinese Rice Wine or substitute dry sherry 
1 Tbs hoisin sauce
1 Tbs sriracha sauce 
1 Tbs sesame oil
1 tsp rice wine vinegar


Directions:
Cook noodles according to package instructions.  Drain and keep until later. Prep all vegetables and have ready for stir fry.   Heat 2Tbs of canola oil in large wok and brown ground pork.  Add grated ginger, garlic, salt and pepper.  Then add all the prepared vegetables and saute for several minutes until desired texture.


Then add prepared sauce and mix well.   Finally add cooked noodles and toss well with all ingredients.  Taste for seasoning.  Add more soy sauce for salt flavor as desired.  Top with green onions slices as a garnish. 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, May 30, 2013

Oreo Cheesecake Trifles (Throwback Thursdays)

 
Original 2012 Photo
I am doing something a little different this Throwback Thursday.  I actually made this dessert back in February 2012 for the blog, but I never posted it because I disliked the photos. I had been blogging for a year by this point so I was more critical of my photos.  I actually made an icebox cake rather than a trifle originally so the picture you see to the side is the icebox cake with the same ingredients in the trifle.   It tasted great, but the photos were not the best.  I realize, even now, that it is very hard to photograph black and white desserts that are cold and in glass due to condensation. So I am not thrilled with the new photos as much, but they are better than my original photos.    I decided to make three different sizes for the trifle.  The small dessert shot (my new obsession) shown above, the individual trifle below and the full party size trifle at the bottom of the post.  I made these desserts the night before a party and could not take my photos until the next day.  So I warned my husband and kids that they were not to touch any of the desserts.   Of course they were all dying to eat these and the kids were literally pacing back and forth while I took my photos.  They loved each and every bite... so I am glad the dessert was worth the wait. :)





Ingredients:
1 package of Oreo cookies (about 36 Oreos)
1 large box (5.1oz) of instant vanilla  or two (3.4oz) boxes prepared per instructions
1 (8oz) brick of cream at room temperature
2 (8oz) tubs Cool Whip

Directions:

 
Whip cream cheese until smooth with electric mixer.  Then add the instant pudding and milk to make pudding and mix with cream cheese.  Fold in 1 tub of whipped topping.
  


Crush Oreo cookies in food processor (leave a few for garnish).    To make trifles, layer cookie and custard mixture alternately.   I suggest making the Oreo layer thinner and the custard layer more because it will balance better in flavor. Finish with whipped topping.

You can make three different sizes with these trifles (shot glass, individual serving and large party size trifle bowl).

 If you decide to make the larger trifle, leave some whole Oreo cookies to put a layer of Oreos in the middle of the trifle and garnish with whole Oreos.   Chill for 4-6 hours or overnight before serving. 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, May 29, 2013

Sri Lankan Beef Curry with Potatoes

I do not cook a lot of beef at home, but my husband and kids enjoy eating it.  I made this beef curry for them to enjoy, then I decided it would be good idea to document the recipe for the beef lovers out there and even for my kids someday when they are old enough to cook for themselves.  Beef curry is a spicy dish with a beautiful rich gravy that can be eaten with a rice and curry meal or roti, naan etc..  I love the addition of potatoes to the dish because it not only stretches out the dish, but those wonderful tender potatoes are full of bold spicy flavor.

 

Ingredients:
1lb of beef
2 large potatoes peeled and cut into large chunks
1 medium onion chopped
1-2 pandan leaves (rampe)
10-12 curry leaves
2-3 cloves
2-3 green cardamoms
1 small piece of cinnamon
1 cleaned and bruised lemongrass
1-2 cups water (enough to cover the meat and potatoes)
1/2 Tbs chili powder (adjust to taste)
1/2 Tbs curry powder (adjust to taste) salt
1 heaping Tbs of fresh ginger minced or grated
2-3 cloves of garlic minced or grated
1 cup milk

 marinade for beef
1/2 Tbs chili powder
1/2 Tbs curry powder
salt
black pepper
1/2 Tbs cider vinegar
1/2 tsp turmeric powder

Directions:
Heat 2Tbs of canola oil on medium heat and fry the pandan leaves, curry leaves and lemongrass for 1 minute.  Then add the cloves, cardamom seeds, cinnamon stick, onions and grated ginger and saute for1-2 minutes.

 Next add the marinated beef cubes and garlic. Saute for 2-3 minutes.  Then add  more curry powder and chili powder with the cut potatoes some salt and saute for a minute.
 Add the water and cook for 25-30 minutes on medium-low heat until potatoes are tender and beef is cooked.  Taste for seasoning.  Add more curry powder, salt and/or chili powder to taste.  Add milk and simmer for 2 more minutes. Serve with rice and curry, naan or roti.  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, May 28, 2013

Chicken and Mushroom Stir Fry

This weekend was the kick off of cookout season, so we ate a lot of burgers, bbq chicken and corn on the cob in celebration.  As much as I love these barbeques and cookout foods, I had to switch things up for at least one meal and make one of our favorites Asian stir fries.  I love how quick this stir fry comes together and it's so colorful. If you love mushrooms and chicken this is the stir fry for you.

 Ingredients:
2lbs of boneless chicken sliced thin into small pieces
1lb of sliced button mushrooms
2 carrots thinly sliced ( I used a mandolin)
1 cup of cleaned snow peas
1 inch of fresh ginger grated
2-3 cloves garlic grated
salt and black pepper
red chili flakes (optional)
1 Tbs cornstarch
2 Tbs water

Sauce:
3 Tbs soy sauce
1/4 chicken stock
1 Tbs  Shao Hsing Chinese Rice Wine or substitute dry sherry
1 Tbs Oyster Sauce
1 tsp sesame oil

Directions:
Heat 2 Tbs of canola oil in a large wok.  Add chicken an cook with a sprinkle of salt and black pepper until 3/4 the way cooked. Then add ginger and garlic cook until chicken if fully cooked. Remove chicken from pan.  Heat 2 tsp canola oil and add sliced mushrooms.  Cook mushrooms until they become cooked and brown.

Next add snow peas and sliced carrots.  Saute for a few minutes then add the cooked chicken back onto the wok.

Add the prepared sauce and cook for another minute until sauce starts to boil.  Next mix the cornstarch and water to make a slurry.  Add to stir fry and stir will.  Taste for seasoning. Serve with rice.  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, May 27, 2013

Vegetable Pakoras (Vegetable Fritters)

My mother dropped by for another cooking day and top of my list to make were these vegetable pakoras.  She has made this a several times for parties and events and they disappear in a flash.  Pakoras are basically a vegetable fritter that has a very delicious chickpea batter base. This is a vegetarian/vegan treat that will make even the meat-lovers in your life happy. My husband and son (my resident carnivores) wouldn't stop popping these vegetable fritters into their mouths.  Nothing beats these pakoras fried hot out of the oil... but they are still pretty darn tasty once they cool down.  You don't need any dip as far as I am concerned.  All I need is a pakora in each hand and a plate of them close by because once you started popping these crazy looking fritters you don't want to stop.

 Ingredients:
1 cup chopped cauliflower (small bite size pieces)
1 cup sliced onion
1 cup sliced cabbage
1 cup diced boiled potatoes
2-3 large green chilies (I used aniheims sliced)

Canola Oil to deep fry (as needed)

Batter:
2 cups chickpea flour sifted (found in Indian grocers)
1 cup up to 1 1/2 cups water (or as needed)
1 inch grated fresh ginger
2-3 cloves grated garlic
2-3 tsp whole cumin seeds
2-3 tsp red chili powder
1 tsp red chili flakes
1/2 tsp turmeric powder
salt to taste

 Directions:
Cut and prep all vegetables.  Make batter and mix well.

 The batter should be the consistency of thick pancake batter.  Add vegetables to batter and mix well.

Heat oil to 375 degrees.

 Drop small clumps of the batter/vegetable mixture into oil and deep fry until golden brown.

The pakoras have no real shape, they just free from in the oil.  Serve immediately or at room temperature.  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, May 26, 2013

Curry and Comfort's Weekly Sunday Summary 5/20/13 thru 05/26/13

 Hi Everyone,


 Happy Memorial Day Weekend to all the folks here in the United States. When you have young children in a house they are always asking questions. My son is like my personal interviewer.  He is always asking what my favorite ______ fill in the blank is. It can range for food, music, TV shows, childhood memory etc...  They are also very curious about holidays.  Most of us take it for granted as adults (having celebrated so many) what holidays like Memorial Day truly stand for sometimes.  Some of us have become so jaded that it's more about store sales, cookouts and an extra day of relaxing than really reflecting on the true meaning of the day.  My kids both asked me what Memorial Day was when we were walking home from school on Friday.   It made me really verbalize and remember what the true meaning of the day was so I could explain it to them.

Memorial Day is the day we remember all the men and woman that have died while serving in the United States Armed Forces.  When you really pause from the cookouts, the blow out store sales and the scheduled day off... you must bow your head and think of those American heroes that sacrificed the most precious gift they had (their own lives) to protect the rights of others.

So this weekend and especially tomorrow, take a moment out of your day to pause and say thank you to those brave souls that lost their lives for us.   I say Thank you.

Now onto the weekly review....







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, May 24, 2013

Wasabi Mayo Deviled Eggs

 Memorial Day Weekend is the time we kick off summer cookouts and picnics.  My family loves deviled eggs for any cookout or picnic so I love to experiment with new flavor combinations.  They loved the Asian flavors of these deviled eggs and the spicy kick the wasabi gave to the filling.  So boil a batch of eggs and enjoy some deviled eggs this weekend. 


Ingredients:
12 large eggs boiled (see boiling instructions below)
1/2 cup of light mayonnaise (or more for a creamier texture)
1 Tbs of Yellow Mustard
1 tsp wasabi mustard (or 2 tsp wasabi sauce)
2-3 Tbs of finely chopped green onions
salt and pepper to taste
Garnish with green onion and toasted black or white sesame seeds


 Directions:

Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel.
 
 
After you peel all your eggs, cut them in half and separate the white from the yolk
Then add the ingredients to the egg yolks and mash well.  Fill the egg whites with the yolk filling and sprinkle with sesame seeds and minced green onions. 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.