Monday, September 30, 2013

2 Minute Chocolate Mug Microwave Cake


Sometimes you just get a craving for something sweet.  If you have a few minutes and some simple baking ingredients, you can make yourself a warm and chocolatey cake right out of microwave.   This cake was fluffy and light.  I made it in a very large coffee mug... so we all grabbed a spoon and dug into it.  My son asked for us to poke holes in the cake and add some chocolate syrup... that was a good idea.  Next time we are going to add some caramel syrup.  Yes, it's all good. 



Ingredients:
Dry Ingredients:
1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
tiny pinch of salt

Wet Ingredients:
1/4 cup chocolate chips (semi-sweet or milk)
1/4 cup milk (1 used 2%,)
1/4 cup apple sauce
1/2 tsp vanilla
2 tsp chocolate powder- unsweetened
1 large egg
2-4 tsp of sugar (this is to taste.  I added two because I don't like overly sweet cake)

Garnishes:
Fresh fruit (raspberries, strawberries etc...)
Chocolate syrup

 Directions:
Step 1:  in a separate microwave safe bowl mix chocolate morsels and milk.  I microwaved it for 1 minute on high and stirred it well to melt the chocolate.

Step 2:  Into the melted chocolate, add the applesauce, vanilla, chocolate powder, sugar and mix well.

Step 3:  Now add the Dry ingredients to the wet ingredients and stir well to combine.  Taste for sweetness.  Add more sugar if desired here.

Step 4: Gently beat in one large egg.

Step 5:  Spray a large microwave safe mug with cooking spray.  Pour batter into mug and set on a plate (in case it over flows).

Step 6:  Microwave on high for 2 minutes.  Sprinkle with sugar and garnish with fresh berries and/or chocolate syrup.  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, September 29, 2013

Curry and Comfort's Weekly Sunday Summary 09/23/13 thru 9/29/13

Hi Everyone,

October is coming up this week and I'm so excited.  Keep an eye out for fun autumn and Halloween recipes to come your way.  I am going to keep this short and sweet... so have a wonderful Sunday and a great week ahead!

Now here's my week in 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, September 27, 2013

Greek Biscuit Cups

 A while back I made Taco Cupcakes  and they were a big hit with the family.  I decided to take a Greek flavor twist on my next biscuit cups.  These were really fun an another winner with the family.  You can serve these as a great appetizer or snack.  I served it with a green salad and it made a fantastic dinner.



Ingredients:
2 cans Pillsbury Grands Biscuits
1-2 cups of mozzarella cheese (as needed)
black olives sliced (optional)
1 lb lean ground meat (beef, chicken, lamb, turkey)
1 (10oz) box of frozen spinach defrosted
2 cloves grated fresh garlic
1 medium onion finely chopped
1tsp cumin powder
1/2 tsp dried oregano
1/2 onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese


Directions:
Brown ground meat and season with salt and black pepper. Remove from pan.  Heat 1 tsp of canola oil in pan.  Add onion and garlic and saute.  Then add cumin powder, oregano, onion powder, red chili flakes.


Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry.  Finally add the browned meat back onto the pan and the crumbled feta cheese.  Mix well.  Divide grands biscuits in half and mold into muffin tins.
Fill muffins with meat and spinach mixture.  Top with black olives and mozzarella cheese.  Bake in oven according to biscuit directions for 15-17 minutes.  Serve hot or warm. 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, September 26, 2013

Taco Stuffed "Baked" Potato

Today is Throwback Thursday, and I actually have a leftover recipe for you.  I made tacos for dinner the night before and I only had the taco filling and fixings left (no taco shells).  So I made a quick lunch with a potato.  Microwaving a potato is an easy way of getting that great baked potato quickly and easily  This lunch came together in minutes and I may have enjoyed it more than eating the tacos from the night before.  

 Ingredients:
medium or large size baking potatos washed well
Taco meat (see recipe below)
Shredded cheese used for tacos or cheddar
sour cream
butter
green onions
salt and black pepper

Ingredients and Directions for Taco Meat:
1lb lean ground meat (beef, chicken, pork or turkey)
2 jalapenos seeded and chopped
1 onion chopped
2-3 Tbs store bought Taco seasoning (I used McCormick brand)
1-2 tsp of ground cumin
1 tsp of garlic powder
1 tsp of red chili flakes (or to taste)
Salt and Pepper to taste
1 (15oz) can diced tomatoes

Start by browning meat with a little salt and pepper. Then add onions and jalapeno and finish browning meat.  Next add seasoning: taco seasoning, cumin, garlic powder, red chili flakes. Saute for 1-2 minutes.



Then add one can of diced tomatoes.  Saute for another 5-7 minutes.  Taste for seasoning.






Directions for potatoes:
Scrub skin of potato well.  Carefully prick skin with a knife.  Place on a microwave safe plate and heat on high (about 6 minutes for 2 medium potatoes).

Cut potato in half (3/4 into potato) and season lightly with salt, black pepper, sour cream and butter (to taste).  Top with shredded taco cheese (or cheddar) and microwave for 30-60 more seconds.  Top with Taco meat, a little more cheese, sour cream and sliced 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.

Wednesday, September 25, 2013

Thai Basil Fish Stir Fry

 Fresh Cod was on sale at the fish market in my grocery store.  I bought some to make a fish chowder, but the weather got warm and I didn't feel like chowder anymore.  I decided to use the cod in one of my favorite Thai stir fry recipes and it turned out great. So always remember, don't let a recipe hold you back.. mix things up and be adventurous in the kitchen.   Your cooking adventure can lead to a new recipe you love.


 Ingredients: 
1lb fresh mild fish (I used cod) cut into 3-4 large pieces ** do not cut too small the fish will fall apart
1 medium white or yellow onion chopped
1 Tbs of grated garlic cloves
1 Tbs of grated ginger
Thinly slice sweet peppers (or bell peppers)
1-2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
1 bunch of spring onions chopped. Finely chop whites, chop green part into larger pieces
1 stalk lemon grass (outer leaves removed and use the bottom half cut into large pieces and bruised)
1 Tbs cornstarch mixed with 2 Tbs water
red chili flakes and black pepper to taste
Thai bird chilies (optional)

** you can also add other vegetables in the dish.  If you add a lot more vegetables you will need to adjust your sauce accordingly. 


The sauce
Mix together
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar. 
1/2 cup of water
2 tsp fresh lime juice

Set aside until later.

Note:  Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.


Directions:
Prepare all vegetables, sauce and fish.  You want to cut the fish into 3-4 large pieces so it does not fall apart in the dish.  Stir frying this this the fish is a little tricky. To maintain the shape of the fish pieces, you cannot move the fish around too much once placed into the pan.

First, heat 1 heaping Tbs of canola oil in wok.  Add onions, cleaned and bruised (gently crushed) lemongrass in pan and saute for 2-3 minutes.  Next add ginger, garlic, red curry flakes and saute for another 2 minutes.

 Now add the spring onions and peppers and saute for 2 minutes.  Next add the Thai basil leaves. Saute for another minute. Add the fish gently.  Move the other ingredients around and place the large fish pieces to the bottom of the pan and cover with the vegetables.

 Pour the sauce mixed with the cornstarch mixture.  Do not stir or you will break the fish. Just gently ladle the sauce around the veggies and fish until the fish is cooked about 5 minutes. Remove lemongrass (or remember not to eat them)  Serve over 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.

Tuesday, September 24, 2013

Pumpkin Banana Bread Bundt with Almonds (Twice as Nice Tuesdays)

In May 2012 I wrote:  Don't you love finding a good deal?  I recently was at a grocery store that had cans of Libby's Pumpkin Puree for 49cents a can.  I couldn't believe my eyes because I have paid over $2 a can during Thanksgiving time to make a fall dessert. I had to first inspect the cans so I checked the expiration date.  They all had a 2014 date so I knew I would be fine with them through the fall.  I went a little crazy and bought a whopping dozen cans. So here is the first dish I made with my pumpkin puree- A Pumpkin Banana and Almond  Bread Bundt.  I am not a baker by heart so I looked at one of my old banana bread recipes and tweaked it with the pumpkin. I did measure the ingredients, but I had no idea if it would flop or not.  I put it into the oven with a prayer and couldn't be happier with the results.  My husband has been enjoying this lovely bread for several days now and that makes me happy.  Now I have 11 more cans to go....

Twice as Nice Tuesdays is a new feature I would like to introduce here at the blog.  I was looking through my blog recently and realized that I have a lot of recipes that should get a 2nd look and showcase them again.  So today I am looking back at a dish I made over a year ago...



Ingredients:
Wet Ingredients:
3 ripe bananas
1 (15oz) can of plain pumpkin puree
3/4 cup honey (or substitute white sugar)
1/2 cup brown sugar
3 eggs
1 tsp ground ginger
1/2 tsp nutmeg
2 tsp ground cinnamon
1 tsp vanilla
1/2 cup milk
1/2 cup vegetable oil
 
Dry Ingredients:
4 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder 

Topping:
sliced almonds



Directions:
Mix the wet ingredients and blend well with a mixer.  Mix dry ingredients together and then add it into the wet ingredients until it forms a batter.  Spray a bundt pan well with cooking spray or oil and add sliced almonds all around the bundt pan.  Pour in the batter and bake in a 350 degree oven for 55-60 minutes or until fork comes out clean.  Flip over onto plate and slice and serve.  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, September 23, 2013

Eggplant and Lentil Curry (Vegan)

 I have cooked eggplant curry.  I have cooked lentil curry.  It was time I mashed these two lovely dishes together and make a yummy new curry.  So that's just want I did and boy was I happy.  I was able to eat this simply with rice and it totally satisfying.  I am the only one in my house who eats eggplant.  So it was funny when my daughter came home from school and asked what smelled so good.  I asked her if she wanted to try some as an after school snack and she said yes. I didn't mention there was eggplant in the dish and kept my fingers crossed.  She ate the entire bowl and said it was delicious.  Then she sheepishly said "Mommy, it had eggplant in it...but that's okay.. it was still good."  I may have a convert to eggplant on my hands.. Yay!

Ingredients:
1 medium eggplant cut into small dice
1 cup masoor lentils washed well
1 1/2 tsp turmeric (divided)
2-3 cups water
1 small cinnamon stick (1 inch)
10-12 curry leaves
1-2 small pieces pandan leaves (2 inches long)
2 tsp black mustard seeds
2 tsp cumin seeds
red chili flakes to taste
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 red bell pepper diced
1-3 green chilies chopped
1 large tomato diced
2 tsp curry powder (I used McCormick brand)
1-2 cups of unsweetened coconut milk (1 cup for less gravy, 2 cups if you want more gravy)

Directions:
Cut eggplant int a small dice and season with a little salt and 1/2 tsp turmeric powder.  Allow to sit for 20-30 minutes. In the meantime, wash lentils well. Cook with 2 cups of water (more if needed) with a cinnamon stick and 1 tsp turmeric powder.  Cook until water is cooked out and lentils are soft and tender (20-25 minutes).  Once lentils are cooked set aside until later.
In a large pan,  heat 2Tbs canola oil on medium high heat.  Add onions, curry leaves, pandan leaves, mustard seeds, cumin seeds, red chili flakes and saute for 1-2 minutes.  Next add 1 ginger and garlic and saute for 10-2 minutes.

Next add red pepper and green chilies. Cook for 1 minute.  Then add the eggplant (drain of any water than may have leached out).  Season with some salt and saute for 5-7 minutes until eggplant becomes tender and browns.

Then add tomatoes and saute for 2-3 minutes.  Next add 2 tsp curry powder and season with salt to taste. Saute for 2 minutes.
 Next add unsweetened coconut milk and cooked lentils for earlier.  Mix well.  Taste for salt and seasoning.  Cook for 2-3 minutes.  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.