Friday, January 31, 2014

Hoisin Beef Fried Rice


 Happy Chinese New Year!! It's the Year of the Horse so may it bring you much happiness, good health and prosperity.    I made this marinated hoisin beef fried rice just for the occasion.  It's a great way to stretch 1lb of meat to feed many.  It's also a great way to use up leftover rice.  I used a combination of frozen and fresh vegetables in this dish and you can customize this to the vegetables you have on hand.  This fried rice made everyone happy in my house... may it do the same in your house.

 Ingredients:
1lb lean beef cut into thin strips

marinade for beef:
2Tbs hoisin
1 Tbs soy sauce
1 tsp grated fresh ginger
1 tsp grated fresh garlic

For fried rice:
4-5 eggs
5-6 cups cooked brown rice (or white rice if preferred)
2 cups thinly sliced cabbage
1 medium onion sliced
small bell pepper sliced or diced
1 bunch scallion (green onion sliced)
1 cup frozen (peas, carrots, corn etc..)
2 tsp grated fresh ginger
2 tsp grated fresh garlic
3-5 Tbs soy sauce to taste
red chili flakes to taste
black pepper

Directions:
Prepare rice or used leftover rice.  Marinate beef in above suggested marinade for 1-2 hours. To prepare fried rice, fry eggs in pan/wok until cooked then remove until later.

Add 1 Tbs canola oil to wok and stir fry marinated beef  with black pepper until cooked.  Remove from pan until later.  

Add onion, cabbage, green peppers and scallions to pan.  Saute for 2-3 minute.  Next add garlic, ginger and red chili flakes and saute for 2 minutes. .

Add beef back to pan and frozen peas and carrots.  This bag had carrots, peas, green beans, corn and lima beans.  You can use any assortment of veggies here. 
 Add cooked rice and soy sauce. Mix all ingredients well.  Finally add the cooked egg to pan.  Mix gently with rice.  Serve hot.  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, January 30, 2014

Fruit Dip (2 Ingredient)




Today is the last day of my Super Bowl dishes and treats.  Now I could have gone with a load of other fun sweet dishes to end the week, but I decided to end with this healthy fruit platter and fun fruit dip.  My kids went crazy for this dip.  They ate almost half the tray of fruit in one sitting.  Of course I was happily sitting there right next to them munching away at the tray because it was fruit-tastic.  This dip could not be easier since it only contains two simple ingredients.  You can pair it with any fruit you enjoy... my favorites were the strawberries, blackberries and pineapple. 



 Ingredients:
1 (8oz) brick cream cheese  (softened)
7-8oz marshmallow cream
*assorted fruit washed and cut into small pieces.

Directions:
Mix two ingredients together, then chill.  Serve along side assorted fruit.  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, January 29, 2014

Pigs in Blankets with Sriracha Honey Mustard Sauce

The football is known as the "pig skin".... so pigs in blankets have got to make a play at my Super Bowl table. These pigs in blankets are easily made at home using store-bought crescent dough (the stuff in a tube) and hot dogs.  I also made a sweet and spicy mustard dipping sauce to make it extra yummy.  They are easy and definitely a touch down for my family.


 Ingredients:
1 tube crescent dough in a tube
1 packet favorite style hot dogs ( you can even make these veggie friendly by using tofu dogs)
sesame seeds (optional)

Sauce:
1/2 cup Dijon mustard
2-3 Tbs sriracha sauce (to taste)
2 Tbs mayonnaise
1-2 Tbs honey (to taste)

Note: Always use the lower amounts suggest in the recipe.  Then adjust with more sauces or ingredients as needed to your taste.   

Note 2:  You can also melt some cheese for a dipping sauce (but it will have to be kept warm so it's easy to dip)

Note3 :  You can go old school and serve with simple yellow mustard.

 Directions:
Separate the crescent rolls per package instructions.  Then cut each crescent triangle into half.  Cut hot dogs in half for regular length hot dogs and into three for bun length hot dogs. Roll with crescent dough from wide end to the tip. Sprinkle with sesame seeds if desired. 
Bake according to package temperature recommendation.  Bake on a parchment lined baking sheet for 15-20 minutes or until gold brown.   Mix dipping sauce and adjust to taste or serve simply with yellow mustard.  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, January 28, 2014

Aloha Meatball Sliders




Welcome to day 2 of Super Bowl Week here at Curry and Comfort. We covered wings yesterday, so today it's about the burger.   I can't just do a plain burger for you... so I decided to share these fun Aloha Meatball Sliders.  I love the sweet and tropical flavor of these meatball sliders.  The crushed pineapple in these meatballs give them wonderful texture and the sweet and tangy glaze puts them over the top.  No one will be throwing a flag on the play when it comes to these sliders. 


 Ingredients:
For the sliders:
1lb lean ground pork
1lb lean ground chicken
1 (20oz) can of crushed pineapple drained well, reserve juice
seasoning salt to taste
2 slices of bread crumbled
2-3 Tbs of ketchup
1/4 cup of diced onion
2 green chilies diced small
black pepper to taste
I clove of grated garlic
1 Tbs of honey or brown sugar
1 egg
red chili flakes (to taste- optional)

Sauce/Glaze
Reserved pineapple juice from can
2 Tbs of brown sugar
1 Tbs of rice wine vinegar
1/4 cup of ketchup
salt and pepper to taste
1/4 cup of sweet chili sauce (like mae ploy egg roll sauce)
2tsp of cornstarch


Directions:
Mix all meatball slider ingredients together.  Form into meatballs (to the size of your bun).  Brown on all sides in some canola oil on medium heat until they are 80% cooked through.  Add prepared sauce above and simmer until sauce glazed meatballs.   Serve hot on buns with lettuce and sriracha sauce 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.

Monday, January 27, 2014

Asian Apricot Glazed Chicken Wings

Welcome to Super Bowl Week here at Curry and Comfort. I don't watch the game... my game-time is in the kitchen getting all the snacks and dishes ready for the game watchers.  You can't have a Super Bowl spread without chicken wings.  I made these chicken wings with a great Asian flavors and they simply disappeared off the platter. I used a two part cooking method on these wings.  I first cooked them in the slow cooker to get all those flavors to really absorb into the wings.  Then I baked them off to make sure they were crispy and delicious.  No frying here!! These sticky sweet and savory wings will be a touchdown no matter what team you're rooting for....

PS: I used my Good Cook baking pans to bake these in the oven.  Good Cook is offering a 20% off discount for any goodcook.com purchase. Use Promo code BigGame48


Ingredients:
3lbs chicken wings (I separated the two parts and cut off the tip)

Overnight marinate:
1 Tbs grated fresh ginger
2-3 cloves grated fresh garlic
1 Tbs canola oil
salt (to taste)
black pepper (to taste)
red chili powder (or paprika)

Asian Apricot Sauce:
1/3 cup apricot jam
1/2 cup soy sauce
2-3 Tbs Sriracha sauce
2-3 Tbs sambal oelek
1 Tbs grated fresh ginger
2-3 cloves fresh garlic grated

Garnishes:
Toasted Sesame seeds
sliced green onion tops


Directions:
Add ingredients from overnight marinate and toss chicken wings.  Place in a bowl with airtight cover or a large ziploc bag and place in fridge.

The next day place marinated wings in slow cooker with Asian Apricot Sauce.  Cook for 2 hours on high.  Once cooked, use a slotted spoon to remove chicken wings onto foiled lined baking pan.  Keep sauce in slow cooker on high and continue to cook for 20 more minutes. 

Tip 1: spray foil with cooking spray.
Tip 2: Place chicken wings skin side down

Bake in a 450 degree oven for 10 minutes.  Turn over to other side and take some of the sauce from slow cooker and spoon a teaspoon of sauce on each wing.  Bake for 10 more minutes or until wings are fully browned and cooked through.  Remove to a platter and sprinkle with toasted sesame seeds and sliced green onions. Serve hot with more sauce from slow cooker.   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, January 26, 2014

Curry and Comfort's Weekly Sunday Summary 1/20/14 thru 1/26/14

 


Hi Everyone,

How did everyone like Kale Week on the blog?  I wish there were more days this week because I seriously have more kale recipes to share with you.  If you think you don't like kale, add a bit into a smoothie.  You do need a good blender to make it smooth... but you can't even taste it if you add other fruits and ingredients.  It's a great way to get fiber, nutrients and your greens into your diet.

Okay, I'll stop preaching about all the benefits of kale for now... because it's time to get crazy over Super Bowl foods!   I am by no means a fan of football, but my husband is a bit of nut for the sport.  It's fun to make the day special for him by giving him some treats he can enjoy.  My kids love the idea of Super Bowl food... wings...buffalo chicken anything...yes, it's all good.  I even made buffalo chicken taquitos with kale this week so there's one recipe for you to try already.

Look out for some more Super Bowl ideas to come your way this week. Of course the week ends with Chinese New Year so I'm going to cut the Super Bowl foods short to give a shout out to something I love... Chinese food!  

Okay.. have a great week ahead and stay warm for all of us that are experiencing the rage of the Polar Vortex.  I want SPRING now!!  

Here is 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, January 24, 2014

Sausage and Kale Pizza


How am I going to end Kale Week?  How about kale on pizza!  Yes, indeed!  My kids and husband loved these quick little pizzas I made for lunch.  I used naan style flat bread topped it with my kale, sausage, pizza sauce and some mozzarella cheese.  Then I heated them in the oven to get crispy and make the cheese melt.   Easy, healthy and quick.  Some of the kale even got a little crispy so it provided a great texture.   So if you think kale is the last idea for a pizza topping, try this one out.



Ingredients:
1lb Italian sausage (crumbled without casing)
2 cups of shredded kale (no stems)
1 medium onion chopped
mozzarella cheese as needed
pizza sauce as needed
prepared pizza crust or naan
2 cloves garlic grated
red chili flakes to taste
1/2 tsp dried basil
1/2 tsp dried oregano
salt and black pepper to taste


Directions:
Start to brown sausage.  Then add onion and garlic.  Saute until sausage browns.  Then add dried oregano, basil, chili flakes,  salt and black pepper.  Cook for 3-5 minutes.
Next add shredded kale and saute for 2 more minutes.  Taste for seasoning.  Add salt and seasoning as needed.

Add a light coating of pizza or jarred spaghetti sauce to pizza crust (remember this is a cooked naan or pre-baked pizza crust).  Next add the sausage and kale mixture and cover with shredded mozzarella cheese.   Bake on a baking sheet in a 425 degree oven until cheese melts and crust is crispy.  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.

Thursday, January 23, 2014

Sri Lankan Kale Mellun - Vegan


Welcome to Day 4 of Kale week.  Now this Kale dish is truly a powerhouse. In Sri Lanka we eat is as one of many dishes served in a rice and curry meal.  It goes wonderfully with lentil dishes, meat dishes and other veggie dishes.

My family (including my kids) loves this dish.  My kids call  it "dinosaur" leaves because anything a dinosaur ate must be cool in their minds.   The funny thing is there really is a Kale variety called Dinosaur Kale.  So, maybe they aren't so far off in their thinking. :)
 


Ingredients:
1lb Shredded kale
2 Tbs finely chopped onion
1/4 tsp turmeric
2-3 Tbs dessicated (unsweetened) coconut
salt to taste
water (as needed to steam)


Directions:
TIP:  Kale freezing beautifully.  You can prep this the kale by washing, drying and shredding it.  Then pop the portions you desire into freezer safe bags.  When needed, defrost or thaw a bag and cook with the coconut and other ingredients.





To start, wash the kale leaves with cold water.  Trim off the woody stems because they will be too tough for the dish.  The inner stems are fine.

Allow leaves to sin in colander to remove excess water.



The time consuming part of this dish is the cutting process.  Well, if you have a food processor it will be quick and easy.  I just gave my whole kale leaves a chop or two and put them into the food processor.  I pulsed it until the kale was a fine shred.

Tip:  Do your kale in batches and do not over-crowd the food processor.



In a large pan add some diced onion on medium heat.
Then add your shredded kale to the pan.




Add turmeric (another nutrient powerhouse), dessicated coconut and salt to taste.

Do not use the sweetened coconut for baking and desserts.  Dessicated coconut is available at Asian grocery stores.


Mix all the ingredients together and cook on medium heat.  Sprinkle a tsp of water to start the steaming process.  If you feel like you need more water, add a teaspoon at a time.  This is a dry dish, so you don't want any excess liquid.  You want just enough water to steam the dish until the kale is cooked through and the onions are tender.  It took about 15 minutes.  Stir frequently and make sure you don't burn the kale.

This will serve 6-8 people as part of a meal.  This is not a dish you will eat on it's own.  You definitely want to pair Kale Mellun with rice, lentils and other vegetable or meat curries.  Enjoy the dish and enjoy the health benefits.





 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.