Ambrosia Salad

Here is  sweet and delicious salad that can be eaten with a meal or as a dessert.  Ambrosia Salad is a traditional Southern United States dish that was very popular in the 1970s. The name is most likely derived from Greek mythology where it was known as the "food of the Greek gods". There are many variations of this dish, but it is basically a fruit salad with coconut and cream.  It's a light and delicious salad perfect for any potluck, barbeque or buffet. 

 Ingredients:
1 (11oz) can drained crushed pineapple
1 (15oz) can drained mandarin oranges
1 cup sour cream
1 cup mini marshmallows
1 cup shredded sweet coconut
1/4 cup chopped maraschino cherries (optional)

Directions: 
Mix all ingredients together and chill in fridge for 1-2 hours.  Serve as a side or dessert.

 

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.

Strawberry and Yogurt Popsicles

Made these again this weekend.  Yum!

In June of 2012 I wrote:  The kids and I are still having a lot of fun with our popsicle molds. I can't believe I waited until this summer to get some molds.  We have certainly made up for lost time. I also can't believe that I ever wasted my money on store-bought popsicles when making them fresh at home with our own ingredients is so much better.  I left the strawberries in these popsicles a bit chunky so you could actually get the texture of strawberries while you ate them. These are not the melt on your mouth only popsicles... I think we definitely wanted to bite into these and eat the bits of strawberries. 

Ingredients:
1 cups of fresh strawberries
1/2 cup of yogurt (plain, flavored)
2 cups of Tropical Juice Punch like Splash Juice
sugar, sweetener or honey to taste if needed

Directions: 
In a blender, mix the yogurt, sweetener and juice until smooth.  Then add the cleaned strawberries and pulse several times so there are bits of strawberry chunks to give texture to the popsicle.  Pour into molds (or dixie cups covered in foil with a popsicle stick if you don't have molds) and freeze until set.  Allow to sit for 5 minutes to deforst or hold until warm water to remove from the mold before eating.  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.

Spinach Dip Bowls and Giveaway #goodcookcom

Sweet Creations Bak-a-Bowl Brownie Ice Cream Idea courtesy of Good Cook

Have you ever seen anyone dipping away at a bowl of dip and double dipping (going back again after biting the same chip or carrot stick)?  I get so turned off by that.... I will not even look at the dip again.  Well I came up with a solution for this pesky problem thanks to the folks at Good Cook.  They allowed me to try out the most fun baking pan I have had the pleasure of using called Sweet Creations Bake-a-Bowl.  The possibilities are endless with this fun baking pan.  You can create a multitude of sweet and savory dishes and desserts.  One idea is to fill the pan with cake or brownie batter then bake.  The pan specialized design creates a well to make a bowl.  Then fill the baked well with ice cream and you have a dessert people will be running to eat (see picture insert). I decided that individualized spinach dip bowls would help me avoid the dreaded "double dipping" that I dislike so much. I was able to bake individualized bread bowls that I filled with spinach dip.  Everyone was allowed to dip to their hearts content.  The best part is they get to eat the bowl with the spinach dip and you don't have any dishes to wash.  I cannot wait to play more with this fun pan....

Good Cook is offering a 25% off coupon to goodcook.com for the Good Cook Sweet Creations. Use CODE: BAKEBOWL

Check out Good Cook on Twitter @GoodCookcom

PS... this great pan is also available at Bed Bath and Beyond link here.

Ingredients:
Tube refrigerated biscuits (I used regular size with 10 biscuits)

Spinach Dip:
10oz frozen spinach thawed and squeezed dry (must remove excess water for best results)
1 package vegetable soup mix.  (I used Knorr)
16oz  sour cream
1 cup mayonnaise
1 package
1 tsp garlic powder
1/2 finely sliced green onion
pinch red chili flakes (optional)
water chestnuts chopped (optional)


Dippers:
Carrot sticks
Celery sticks
Cubed baked biscuits

Note:  I had 4 extra biscuits that I baked on the top pan of the bake a bowl pan set.  I cubed them for extra dippers. 

Note:  This spinach recipe is adapted off the back of the Knorr soup mix packet

Directions:

 Defrost spinach then squeeze out all the excess water (you will see more than you think).  Add all the other ingredients to spinach and mix very well.  The spinach may be clumped up so you need to use a fork and really mix it well.  Chill for several hours in fridge.  I made the dip overnight.

 Spray the bake-a-bowl with cooking spray.  Roll out the biscuits with a rolling pin as thin as you can get them and make circle big enough to fill the well. Place the top piece of the baking pan on to create the well.  I baked my excess biscuits on the top of the baker.  Bake according to package instructions (about 15 minutes at 400 degrees) Take out and allow to cool to room temperature. Use an ice cream scoop to fill the wells.  Serve with dippers.  Enjoy.

Giveaway Information:

Win one of these wonderful Bake-a-Bowl pans from Good Cook.  Just leave a comment below on what you would like to do make in the pan.  I will pick a random winner on May 23, 2014. Giveaway only for those residing in the United States.

Giveaway Disclaimer: 

• One prize per household for each Good Cook event. If someone wins on 2 or more blogs, they - or their family members - cannot win a second prize from another blog in the same event.
• If a household has won a prize in a Good Cook event, they can't win again for 6 months.
• If a household has won more than one prize in a previous Good Cook event, they can't win again for 12 months.
• Good Cook will confirm that winners are eligible and will disqualify anyone who has won more than once.
• Prizes ship from Good Cook and can take 8-10 weeks after the contest ends, unless otherwise stated. You must be 18 or older to win. US shipping addresses only.
• Good Cook reserves the right to substitute a prize of equal value if sufficient inventory is not available.

 Disclaimer:  I was given the Sweet Creations by Good Cook Bake-a-Bowl for this post.  I was not financially compensated.  All opinions are my own.


 

An InLinkz Link-up

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.

Curry and Comfort's Weekly Sunday Summary 4/21/14 thru 4/27/14

 

Happy Sunday Everyone!

I am so excited... this coming week is the beginning of May.  May =   Mother's Day and My Birthday!! Yippy!  Actually, speaking of birthdays, yesterday was my father's 84th birthday.  We had a wonderful party for him and I was so excited after the party... I could not sleep until very, very late.  So today even the tips of my fingers (whilst typing) are yawing and tired. :)  So I won't go on for long today... here is my week in review. :)

• Doughnut Strawberry Shortcakes
• Sri Lankan Pineapple Curry (Vegan)
• Shrimp and Asparagus Biryani (Guest Post)
• Asparagus and Mushroom Curry
• Dreamy Pineapple-Orange Trifle

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.

Doughnut Strawberry Shortcakes

 I was reading Everyday with Rachael Ray last summer when I came across this marvelous idea to use cake style doughnuts as the base for a strawberry shortcake. Of course it was towards the end of summer so I "bookmarked" the idea in my head until  summery weather and strawberries were in season.  Now that spring is here, I had to showcase this wonderful treat.  My kids went crazy over this idea.  I mean a doughnut is pretty darn tempting to begin with.. but put some whipped cream and strawberries with it and you have a treat and a half.   I have a feeling we will be eating a lot of shortcake this summer. 

 I even made them with chocolate doughnuts.....my kids loved both.

 Ingredients:
Cake style doughnuts (glazed, chocolate etc...)
fresh strawberries sliced
whipped cream (lightly sweetened) - I used COOL Whip.

Directions:
Get all ingredients prepped.  Slice doughnut through the center and top with some whipped cream and sliced strawberries.  Repeat on top.  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.

Sri Lankan Pineapple Curry (Vegan)

I never really thought of myself as a picky eater because I have always eaten my vegetables.  I get picky when it comes to putting fruit or nuts in my savory food.  I know my palate has matured because I now love fruit chutneys or crushed peanuts on my Thai food.  I wanted to showcase pineapple curry for the blog, but I had no idea where to begin or how it should taste.  When it comes cooking tasty Sri Lankan food I always look to my cooking teacher.... my mother.  We cooked this pineapple curry and it was love at first bite. I can't believe I have never wanted to taste this amazingly delicious dish.  I guess I have to keep opening my mind and my palate... who knows what other delicious dishes I have been missing out on....

 Ingredients:
1 ripe pineapple cut into tidbit size chunks
1 small onion chopped small
2 green chiles sliced
12-15 curry leaves
1 (1 inch) cinnamon stick
1 tsp of mustard seeds
1/4 tsp of turmeric powder
1/2 tsp of red chili flakes
2 tsp of red chili powder (ground up red chilies)
1 tsp of grated fresh ginger
1 tsp of grated fresh garlic
1/4 tsp of fennugreek seeds
1 Tbs of sugar
1 tsp of salt (or more to taste)
1 tsp of rice wine vinegar
1/2 cup of coconut milk

Note:  I the red chili powder can be added to taste.  Do not use the chili powder used in American Chili Con  Carne dishes.

Directions:

Heat 2tsp of canola oil and once heated add your mustard seeds, cinnamon stick, chilies and onions.  Fry for 1-2 minutes.  Next add your grated ginger, garlic and chili flakes.

 Add your pineapple, turmeric, chili powder, vinegar, salt sugar and coconut milk. Cook for 10-12 minutes.  Taste for seasoning.  Eat with rice and curry. 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.

Shrimp and Asparagus Biryani (Guest Post)

Hi Everyone!  Today I am Guest Posting for my blogging buddy, Kim from Cravings of  Lunatic.  Kim is a blast. She has one of the best senses of humors I have ever met and I always get a giggle when I drop by her blog.  Kim requested a week of seafood recipes so today I bring you Shrimp and Asparagus Biryani. 


The reason I love this dish is because I am a big fan of the one-pot dinner.  This Shrimp and Asparagus Biryani was a great one-pot meal.  My family (even the picky eaters) enjoyed this wonderful flavorful shrimp and rice dish with a cool cucumber raita on the side. Biryani sounds like it would take all day to make, but it took me less than 30 minutes to get the biryani ready for the oven and then another 30 minutes baking it before we were eating dinner. If you are not familiar with biryani, it's a flavorful spice infused rice based dish made with meat, eggs, and/or vegetables.  This Shrimp and asparagus make a wonderful light biryani for this time of  year and a great dish to entertain with for a party.

To check out the recipe today go to http://wp.me/p2eiH5-2MX

Ingredients:
For the rice:
2 cups of rice rinsed well.  I recommend basmati style rice. I also used brown basmati
10 cups of water
6 whole black peppercorns (optional)
4 cloves
4 green cardamoms
2 bay leaves
1 cinnamon stick

For the shrimp and asparagus curry:
1lb of shrimp cleaned
1lb of sliced asparagus
1 and 1/2 cups of buttermilk milk
12-15 fresh curry leaves
1 medium onion
4-5 dry chilies (broken)
6-10 whole black peppercorns (optional)
6 green cardamoms pods
3 black cloves
1 tsp cumin seed
1 tsp turmeric
1 tsp of coriander powder
1 Tbs salt (or to taste)
1 Tbs of curry powder
1Tbs of canola oil


Directions:

The Rice:
Start by parboiling the rice. You will want to wash and drain 2 cups of rice then add black peppercorns, cloves, green cardamoms, bay leaves and cinnamon stick.

Add 10 cups of water and bring to a boil.  Once boiling allow to cook for 6-10 minutes.  I suggest cooking the white rice for about 6 minutes and the brown rice for about 10 minutes.  Once the rice is somewhat cooked, but not fully, drain in a colander and set aside.



To make the shrimp and asparagus curry:

Heat 1Tbs of canola oil in a the same pan you cooked the rice (to keep it one pot).  Add the curry leaves, cumin seeds, mustard seeds, red chili pods, cloves, cardamom and black peppercorns (optional).  Fry for 1 minute.  Then add onions and asparagus. Fry for 2-3 minutes.

Add the ground spices (coriander, turmeric, curry powder) and salt. Fry for 30-45 seconds.   Then add the buttermilk and shrimp.

When shrimp starts to turn pink (but is not fully cooked) turn off stove. Taste for seasoning.  Butter a baking dish and layer some of the parboiled  rice on the bottom.




Then layer some of the shrimp and asparagus. Make sure you get some gravy on top of the rice.  Layer with rice and shrimp and finish off with a rice on top.  Pour gravy from the curry over the rice.

Preheat oven to 350 degrees.   Place a tight fitting lid or tin foil over the baking dish to trap all the steam.   Cook in the oven for 35 minutes.    Once cooked, allow the dish to sit covered for additional 10 minutes before serving.  Enjoy.

Here's the Raita that we enjoyed with the biryani:

Cucumber Raita

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.

Asparagus and Mushroom Curry

Spring is my favorite season.  Yes, I love the flowers and beautiful weather, but I also love when fresh asparagus comes into season.  Right now it's everywhere in the grocery stores.  I bought several bunches of asparagus and decided to pair it with some mushrooms for a fantastic curry. We ate this with my Basic Lentil Curry, rice and a few other curries.   I can't wait to buy more asparagus to play with and make this dish again.

Ingredients:
1lb of fresh asparagus sliced
1/2 lb (8oz) sliced mushrooms
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/2 tsp of turmeric powder
Red chili powder (to taste)
1Tbs of curry powder
salt to taste
1tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water

Note:  When working with asparagus remember to cut the bottom portion that is to tough to eat.

Directions:

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat.  Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds.   Fry for a few minutes until onions become tender.  Then add your cumin and mustard seeds.  Fry for another few minutes.

Then add the sliced mushrooms. and saute for 3-4 minutes. Next add the cut asparagus and salt to taste then saute for another 2 minutes.

Finally add the red chili powder, turmeric, curry powder, sugar, vinegar and water then cook for 10 minutes.  Finish off with the coconut milk and cook for another 5-7 minutes.  Taste for salt and seasoning. Serve as part of a rice and curry meal. 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.