Friday, February 28, 2014

Chocolate and Peanut Butter Truffles

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The Oscars are this weekend and I plan on putting my feet up and watching it with these lovely Chocolate and Peanut Butter Truffles to keep me company.  Let's face it, the speeches are long and not all my favorite movies or actors will win so why not get something to make the night a little bit more enjoyable. These truffles are so easy to make and you can't beat the combinations of chocolate and peanut butter. Yes, once you start making these little beauties, you will find any excuse to make them again and again.


 Ingredients:
1 package (l pound) of Nutter Butter Cookies
1 (8oz) brick of softened plain cream cheese

1 bag (12oz) of semisweet or milk chocolate
2 Tbs butter
1/4 cup finely chopped roasted salted nuts (use unsalted nuts if you don't like a little salt with sweet

  Directions:
In a food processor crush Nutter Butter Cookies.  Remove 2-3Tbs of crushed cookies until later. Next add cream cheese. Mix in food processor until well combined.  Chill for 20 minutes in fridge.

 Roll cookie mixture in to small olive size balls and place on a baking tray.  Chill tray with prepared balls for 15-20 minutes.  Prepare melted chocolate for dipping with chocolate and butter over a double boiler.  Dip a few balls at a time into chocolate.

Finely chop some nuts and mix with reserved crushed cookies. Place dipped balls on wax or parchment lined baking sheet and sprinkle with crush cookie/nut mixture.  Allow to chill until chocolate is set.  Serve chilled 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.

Thursday, February 27, 2014

Okra Curry with Coconut Milk (Throwback Thursday)

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In 2012 I wrote: Okra.  Here is another vegetable that I love that most people are not crazy about (my husband included).  He was not thrilled when I was making a whole pan of "slimy" okra curry.  I could already see the "walls" being put up that he didn't want to eat it.  He does the same thing with eggplant. He completely refuses to even taste eggplant, but he said he would try a few okra to appease me. Well, he was pleasantly surprised to say the least. He did what I call an Oliver Twist and said **in a British accent** "May I have some more please?"  So no more protest from the husband from when it comes to okra because there was no "slime".     Now that I have one down, I have 2 more to go.  The kids.  That's okay, I will just keep cooking my vegetable curries and someday they will understand how curry makes even the not so popular vegetables taste delicious. Someday they will love them as much as I do... I hope.



 
 Note:  The trick to keeping okra from getting slimy is keeping it completely dry when cutting it.  I washed the okra well the day before I needed to use it and allowed it to completely air dry.

 Ingredients:  
1lb of fresh Okra tops cut (washed and dried)
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1-2 mild red chilies sliced (for color)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1/2Tbs of curry powder
salt to taste
1/2 tsp of vinegar (optional)
1cup of coconut milk
 1/4 cup of water

Directions:
Add 2 tsp of canola oil into a  pan and add the onions, chilies, curry leaves, cinnamon stick, fenugreek seeds, cumin seeds, mustard seeds,  Fry for a few minutes until onions begin to soften.  Then add the okra into the pan and add the ground spices, red chili powder, turmeric,sugar, salt and curry powder.  Saute ground spices for a 30 seconds to bloom their flavors.

Next add add vinegar and water.  Bring curry to a simmer for 4-5 minutes.  I recommend you use a pan with a lid to trap the heat and cook the okra faster (add a few Tbs more water if the okra begins to stick in the pan). Once the okra is almost tender add the coconut milk and simmer for another 3-4 minutes.



Finally taste for seasoning and adjust salt and chili as needed. The curry is done.  I allowed the curry to sit for 10 minutes before serving and some of the gravy got absorbed into the okra making it more delicious. Serve with rice and desired curries.  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, February 26, 2014

Chicken Cacciatore Spaghetti and Meatballs with Ragu® Old World Style® Traditional Pasta Sauce

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    This is a sponsored post by the folks at RagĂș® Old World Style® Traditional Sauce     

 When I was a child, my mother made her spicy version of Chicken Cacciatore over a fluffy bed of white rice almost once a week.  It was one of my favorite meals and I always looked forward to eating it.  After creating my Ragu no boil Lasagna , I was inspired to look around Ragu's recipe site when I noticed their skillet Chicken Cacciatore.   This filled me with childhood memories so I knew it was the next dish I would work with using  Ragu® Old World Style® Traditional Pasta Sauce.  I decided to do a"Tra-Dish" version the the classic Cacciatore by creating a Spaghetti and Meatballs dinner using the same ingredients.  It was such a fun spaghetti dinner and I received a big thumbs up from the kids and my husband.   


Ingredients:

The Pasta:
1lb spaghetti pasta cooked to al dente in salted water



The Meatballs:
2lbs of lean ground chicken
1 egg
1 small handful of minced parsley
1 tsp paprika
1 tsp oregano
1 tsp granulated garlic (or 2 cloves grated)
1/4 cup Parmesan cheese
3 slices of bread soaked in about 1/4 cup of milk*
Salt and Pepper to taste

Mix well and form into meatballs.  Do not overwork the meatballs when you shape them so they stay tender.

I made golf size meatballs.  I like the dramatic size of these meatballs and they don't get lost in the sauce.  You can make them any size you like.

*Note:  you can use bread crumbs if you like to bind the meatballs.  But I prefer soaking a few slices of bread in milk until they soften and you can "mush" with your fingers.  This gives the meatball a very tender texture.


Fry the meatballs on med-high heat in about 2 Tbs of oil.  You may have to do it in two batches.  After the meatballs brown on all sides transfer to a plate.  You don't have to cook the meatballs fully, they will finish cooking in the sauce.



The Cacciatore Sauce:
2 jars (1 lb. 8 oz.) Ragu® Old World Style® Traditional Pasta Sauce
2 large bell pepper diced
1 large onion diced
2 cups diced celery
2 tsp dried oregano
2 tsp dried basil
red chili flakes to taste
salt and black pepper to taste
3-4 cloves of garlic minced or grated
1/2 cup Parmesan cheese (plus more for garnish)
2 Tbs capers (optional)



Directions:
 Prepare Meatballs as instructed above.  Then prepare all your vegetables.  In a large pot saute the celery, onion and bell pepper in 2 Tbs olive oil.  Once they soften, add garlic, dried basil, oregano. salt, black pepper and red chili flakes.

Next add browned meatballs and Ragu® Old World Style® Traditional Pasta Sauce.  Simmer covered on medium low for 30 minutes. Stir occasionally.


Finally add Parmesan cheese and capers. Cook another 2-3 minutes.  Serve over al dente noodles.  Enjoy.


          Each jar of RagĂș® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest,  thickest recipe.      RagĂș® has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes. 
·         Visit Facebook.com/RaguSauce for additional quick, easy and delicious recipe ideas
·         Visit www.RaguSweeps.com to enter the RagĂș Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four.

 Abbreviated Sweepstakes Rules
NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.


  This is a sponsored post by the folks at RagĂș® Old World Style® Traditional Sauce 
 
 
 

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, February 25, 2014

Bacon Deviled Eggs

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I asked my kids and husband if they knew what today was... they said Tuesday.  Yes, it's Tuesday, but it's also Curry and Comfort's 3rd Birthday.  It was February 25, 2011 when I shakily typed my first post to say I was going to share my recipes with the world out there. **Insert the sound of crickets chirping here **   I was officially blogging, but only my mother was coming by to check out what I had to say.  A lot has changed since that first day, so what have a learned the last three years?  I have learned so much.  First things first... I have loved getting to know so many people out there that love sharing recipes and food as much as I do.  I have enjoyed learning to improve my food photos... my first photos were down right embarrassing. I think taking the photos has become one of my favorite parts of blogging (well when it all goes as planned... and that's not always the case).  I have also grown in leaps and bounds as a cook and baker.  There is still SO much more I want to do... learn... and grow when it comes to cooking and blogging.  I am hoping for more years of success with this new found love in my life... Curry and Comfort has become like my third child. :)

Now onto the Bacon Deviled Eggs.  It's not a party without some yummy deviled eggs and I decided to make bacon the confetti on top of this egg.  These eggs were beyond delicious and my family was happy to sing Happy Birthday to my blog since they get to enjoy all the fruit of my labor.
 

 Ingredients:

12 large eggs boiled (see boiling instructions below)
1/4 cup mayonnaise
1 Tbs of Dijon Mustard
1 Tbs relish
3-4 Tbs chopped topped of green scallions
salt and pepper to taste
3-4 slices bacon fried until crispy and crumbled

Note: I highly recommend laying the finished deviled eggs on a layer of finely shredded lettuce.  It's not only a nice presentation, you and also eat the lettuce with the deviled eggs for a BLT (minus the T). 

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 bacon. Chill until you 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, February 24, 2014

Banana Nut Pancakes

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My husband eats an egg sandwich almost every day for breakfast.  On Saturday morning, he woke up said he felt like eating some pancakes.  I had been waiting to do a banana nut pancake recipe so I ran down stairs and pulled this together while he was getting ready for the day.  I had to take the photos a bit earlier than my "perfect" photo time so they are not the best... but the pancakes sure tasted good.  The kids loved this fun pancake with the maple caramelized bananas.  It's a great way to fuel your day.



Ingredients:
Pancakes (makes 12-14 medium size pancakes)

Dry:
2  cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2-3 Tbs chopped pecans
Wet:
1 1/2 cups buttermilk 
2 eggs
1 ripe banana mashed
1 tsp cinnamon
2 Tbs white granulated sugar
1/4 cup melted butter (plus additional for greasing pan)

Banana Maple Topping (makes 4-6 servings)
4-5 bananas sliced
1/2 cup chopped pecans
1/4 cup butter
pinch salt
1 cup maple syrup (or more as desired)

Directions:
Mash banana and mix with all wet ingredients.  Then mix wet ingredients with dry ingredients.  Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan.  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.
   Heat butter in a separate pan and add sliced bananas and chopped nuts. Cook until bananas start to caramelize then add maple syrup and cook for another minute.  Serve hot over warm pancakes. 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, February 23, 2014

Curry and Comfort's Weekly Sunday Summary 2/17/14 thru 2/23/14

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 Hi Everyone,

Happy Sunday!  How many of you can agree with me that this has been one crazy winter.  I am so ready for Spring to start and every where I go the stores are all decorated for Easter.  Pastel colors, Easter chicks and bunnies abound at every corner... but we have more cold weather and snow on the way.  Urgh!    How's the weather where you are?   We finally had some warm weather and it helped melt the snow.  There are still a few piles of the stuff here and there... but it's so nice to see the world again without all the dirty slush and mountains of snow every where.  We had a 60 degree day yesterday... but by the end of the week it will be back to the 20 degree mark with more snow in the forecast.  Someone sure annoyed Mother Nature this year... I hope they apologize and she gives us a glorious spring without going straight to a hot summer.  

Well, the good thing is it's always sunny and cheerful in my kitchen so check out what I cooked up this week.










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, February 21, 2014

Chicken and Spinach Lo Mein Noodles

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My family loves noodle dishes.  Asian noodles dish are at the top of the list.  I made this quick chicken and spinach lo mein for lunch and it was a big hit with the kids as well as the adults.  I bought these special lo mein style noodles from my Asian store and I just love them. They look really complicated because they are all bunch up into little nests, but they cook out beautifully and easily.  This recipe made a big pot of lo mein for my family so we had leftovers for two more helpings the next day.  My husband was excited to eat the leftovers so he heated up his portion the next day before I could get to it.  When I went to heat up my share, he gave me these sad little puppy dog eyes and did his best impression of "Oliver Twist" and ask for some more please.  Good thing I'm so nice... he had half my leftovers too.   Oh well, good excuse to make this dish again soon. 



Ingredients:
2lbs boneless/skinless chicken breast cut into strips
1lb lo mein style noodles ( or spaghetti)
8oz fresh baby spinach
1 1/2 cups sliced carrots
1 Tbs grated fresh ginger
1 Tbs grated or minced fresh garlic
red chili flakes to taste
1 large onion chopped
1 bunch scallions sliced
black pepper (to taste)

Lo Mein Sauce:
2-3 Tbs oyster sauce

3-5 Tbs soy sauce (to taste)
1 Tbs sesame oil

Chicken marinade:
2 Tbs soy sauce
2 Tbs cornstarch


Directions:

Marinate sliced chicken in soy sauce and cornstarch for 15 minutes.   Heat 2Tbs canola oil in a large wok and get oil very hot. Add sliced chicken (discard marinade sauce) to wok and stir fry for 2 minutes.  Next add the ginger and garlic and stir fry for 2-3 minutes with chicken.

Then season with black pepper and red chili flakes.  Next add sliced carrots, onion and scallion bottoms.  Stir fry for 3-4 minutes.

Then add stir fry sauce ingredients from above and cook until chicken is cooked through.  Next add spinach.  If larger spinach leaves are used, chop it first.

Finally add cooked lo mein style noodles to chicken and vegetables.  Toss well and taste for seasoning.  Adjust soy sauce as needed.   Garnish with green tops of scallions.  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.