Tuesday, September 30, 2014

Thai Basil Beef Stir Fry

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I love Thai food.  I remember when I first started working and had some extra money to splurge on myself, going out to eat was always fun.  My friends and I would go to the same Thai Restaurant called Siam.  We must  have eaten there at least once a week.  I never thought I could make this kind of food at home, but now I hardly go out to restaurants so making my own take out is a must.  This Thai Basil Beef Stir Fry is as close to the Thai Basil dishes I would get every time I went out.  Now that I have kids and am a stay at home mother, the days of splurging out at restaurants is left mostly for special occasions.   I am proud that I was able to feed my whole family for about the price of one dish plus the tip (gratuity) I would have spent for a meal out at a restaurant.  Now with all the money I'm saving, I can splurge on other things for my family.




Thai Basil Beef Stir Fry

by Curry and Comfort
Prep Time: 15
Cook Time: 20
Ingredients (6-8 people)
  • 2lbs beef (lean) sliced into strips
  • salt and black pepper to season beef
  • 1 cups sliced bell pepper or sweet pepper
  • 4-5 garlic cloves finely minced
  • 1 bell pepper or several sweet peppers thinly sliced
  • 2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
  • 2 heaping Tbs of fresh mint finely sliced (optional)
  • 1 bunch of spring onions chopped
  • 4-5 Thai bird chilies for extra heat or jalapenos)
  • red chili flakes and black pepper to taste
The sauce
  • 1/4 cup fish sauce
  • 1Tbs of Soy Sauce
  • 2Tbs of brown sugar.
  • 1/4 cup of water
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.

Instructions
1. Slice beef and toss with a little salt and black pepper.
2. Heat 2-3 Tbs canola oil in wok on high heat and stir fry sliced beef for 1 minute then add garlic and stir fry for 2 more minutes.
3. Then add peppers, spring onion and chili flakes and stir fry for 1 minute.
4. Next add the prepared sauce and cook for 2-3 minutes .
5. Finish dish with fresh basil and mint. When basil and mint wilt the dish is done. Taste for salt and seasoning.
6. Serve with hot rice. Enjoy
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  Step by Step Directions:

 Slice beef and toss with a little salt and black pepper. Heat 2-3 Tbs canola oil in wok on high heat and stir fry sliced
Then add peppers, spring onion and chili flakes and stir fry for 1 minute.  

Next add the prepared sauce and cook for 2-3 minutes.   Finish dish with fresh basil and mint. 

When basil and mint wilt the dish is done. Taste for salt and seasoning.  Serve with hot 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, September 29, 2014

Spinach and Ricotta Stuffed Pockets

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I try to strive to put a meatless dishes every Monday here on the blog for Meatless Mondays.  It's hard for me since I live with two big carnivores (my husband and son) that feel like they have to have meat with each meal.  Since I basically blog about the food I cook at home for the family... getting a meatless dish can be hard. 

Now this was a big hit with the meat eaters and my daughter who loves vegetarian food.   It was also really easy to make since the tube biscuit dough helps make the pocket.   

You can make these for the next football game or movie night and no mater who wins or how bad the movie is... these will be a hit.


Spinach and Ricotta Stuffed Pockets

by Curry and Comfort
Prep Time: 10
Cook Time: 40
Ingredients (serves 16)
For the Pocket
  • 2 tubes large size refrigerator biscuits (I used Pillsbury Grands)
  • 1 cup mozzarella cheese (optional)
  • 1 egg with a little water to create an egg wash
Filling
  • 1 bag frozen spinach
  • 1 large onion finely diced
  • 2 cloves garlic finely minced or grated
  • 1 tsp dried oregano flakes
  • 1 tsp dried basil flakes
  • salt and black pepper to taste
  • red chili flakes (to taste)
  • 1/8 tsp freshly grated nutmeg
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
Sauce
  • 1 cup jarred pasta/marinara sauce
  • red chili flakes to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • salt and black pepper to taste
Instructions
1. Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water. Move spinach to the sides of the pan and put 1 Tbs canola oil into center. Add onions and garlic and saute with thawed spinach. Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.
2. Next add the ricotta cheese and Parmesan cheese. Mix well with the seasoned spinach. Allow mixture to cool down slightly before proceeding.
3. Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough. Place about 2-3 Tbs of filling onto dough and fold over and seal the edge. Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.
4. Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese. Bake for 17-20 minutes or until biscuit is nicely browned.
5. Make sauce by adding all ingredients to a pan and stirring until sauce is warmed. Serve hot or warm. Enjoy.
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 Step by Step Directions :
Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water.  Move spinach to the sides of the pan and put 1 Tbs canola oil into center.  Add onions and garlic and saute with thawed spinach.  Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.

Next add the ricotta cheese and Parmesan cheese.  Mix well with the seasoned spinach.  Allow mixture to cool down slightly before proceeding.



Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough.   Place about 2-3 Tbs of filling onto dough and fold over and seal the edge.  Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.

Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese.  Bake for 17-20 minutes or until biscuit is nicely browned.  Make sauce by adding all ingredients to a pan and stirring until sauce is warmed.  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.

Sunday, September 28, 2014

Curry and Comfort's Weekly Sunday Summary 9/22/14 thru 9/28/14

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 Happy Sunday Everyone!


It's officially Fall!!

I did this a while back.. but here are my reasons for loving the fall: 

Here are my top ten reasons to love fall...


1. Beautiful fall foliage

2. Cool, mild temperatures and opening the windows again.

3. The kids go back to school :)  Mommy's got some peace at quiet at home again.

4. The flavors of fall.. pumpkin... apples... cinnamon..

5.  Halloween and all the fun decorations (not to mention candy!)

7.  Thanksgiving and all the yummy food and celebrating with family

8.  Wearing a light sweater and feeling cozy.

9.  Pumpkins.. I love them.

10.  The kids going back to school... oh.. darn.. did I mention that before.  LOL! :)


Now here's the 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 26, 2014

Buttermilk Pancakes

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September 26th is National Pancake Day... so let's hear some applause for a tall, fluffy stack!  My husband and kids love pancakes.  They especially love it when we do breakfast for dinner and I make some big stacks of pancakes for them to enjoy.   When I make pancakes, I like to make a big batch and place 2 in a freezer safe bag and pop them into the freezer.  So when you a craving some pancakes, you just have to let them sit on the counter for a little bit to thaw and then pop them into the toaster for the best results.  These are your basic buttermilk pancakes... fluffy, light and delicious! 





Buttermilk Pancakes

by Curry and Comfort
Prep Time: 10
Cook Time: 20
Ingredients (12-16 pancakes)
    Dry:
    • 2 cups all-purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    Wet:
    • 1 1/2 cups buttermilk
    • 2 eggs
    • 2 Tbs white granulated sugar
    • 1/4 cup melted butter (plus additional for greasing pan)
    Instructions
    1. Mix the dry ingredient. Then mix the wet ingredients. Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.
    2. Heat griddle or frying pan on medium heat and grease with some butter.
    3. Ladle about 1/4 cup up to 1/3 cup onto the pan.
    4. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.
    5. Serve warm with some additional butter and maple syrup. Enjoy. Makes 12-16 pancakes.
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    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 25, 2014

    Chinese Chicken Curry Stir Fry

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    2011 photo
    Today's Throwback Thursday so in 2011 I wrote:  Many years ago I went to a Chinese restaurant and saw a dish called Chinese Chicken Curry.  I was immediately intrigued because I never thought of curry being a part of Chinese cuisine.  The restaurant brought out this lovely mildly curried chicken dish with pieces of potato, carrots and peas.  I was fascinated because the curry flavor was familiar yet very different to the curry flavor used in Sri Lankan cooking. So yesterday I was browsing in the international aisle of my grocery store when I saw "oriental curry powder".  I had to buy it and try to make that Chinese curried chicken.  I threw it together with the spices and flavors I thought suited a Chinese chicken curry and it turned out as fantastic as the dish I had at the restaurant all those years ago.  Next time you're in the international food aisle take a look and see if you can spot some new spices to play around with. I'm looking forward to the next dish I can try with this curry powder.




    Chinese Chicken Curry

    by Curry and Comfort
    Prep Time: 20
    Cook Time: 20-25
    Ingredients
    • 1lb of boneless/skinless chicken cut into bite size pieces
    • 1 can (15oz) coconut milk
    • 1 Tbs garlic grated or minced
    • 1 Tbs of ginger grated or minced
    • 1/4 cup of soy sauce
    • 2Tbs Chinese curry powder
    • 1/4 tsp of Chinese five spice powder
    • 1 tsp of red chili flakes (or to taste)
    • 1 medium onion chopped (large)
    • 2 medium potatoes cubed into bite size pieces
    • 1 bunch of broccoli florets (or frozen peas)
    • 1 cup of carrots sliced
    • 1 cup of chicken broth or water/bullion equivalent
    Instructions
    1. Heat a large pan with 2Tbs of canola oil. When oil is very hot add your chicken and fry for a minute. Then add your ginger/garlic paste and stir fry for another 1-2 minutes.
    2. Next add your diced potatoes and stir fry for another minute.
    3. Then add your curry powder, chili flakes, five spice powder and stir fry for another minute.
    4. Next add your soy sauce, chicken broth and coconut milk. Bring to a simmer and allow the potatoes to be almost fully cooked. Note: Taste for seasoning. If you require more salt flavor, add a little more soy sauce because potatoes tend to absorb a lot of salt.
    5. Finally add your broccoli (or peas) and carrots. Cook for another few minutes until the broccoli and carrots are tender crisp and the potatoes are fully cooked. Note: Your "gravy" should thicken up on it's own due to the starch in the potato. If you need to thicken up your gravy, just take 1Tbs of cornstarch to 2Tbs of water and mix well then add it to the gravy and allow to boil until the gravy thickens up.
    6. Serve with hot rice. Enjoy.
    Special Notes
    If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.
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    Step by Step Directions:
    Heat a large pan with 2Tbs of canola oil. When oil is very hot add your chicken and fry for a minute.  Then add your ginger/garlic paste and stir fry for another 1-2 minutes.


    Next add your diced potatoes and the onion and stir fry for another minute. Then add your curry powder, chili flakes, five spice powder and fry for another minute.



    Next add your soy sauce, chicken broth and coconut milk.  Bring to a simmer and allow the potatoes to be almost fully cooked.

    Note:  Taste for seasoning. If you require more salt flavor, add a little more soy sauce.



    Finally add your broccoli (or peas) and carrots. Cook for another few minutes until the broccoli and carrots are tender crisp.


    Note: Your "gravy" should thicken up on it's own, mine did.  If you need to thicken up your gravy, just take 1Tbs of cornstarch to 2Tbs of water and mix well then add it to the gravy and allow to boil until the gravy thickens up.



    Note: If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.

    Edited note:  I wanted to further elaborate about the spices in the Chinese curry powder.  The bottle's ingredients states the following:   turmeric, coriander, cumin fenugreek, black pepper, garlic, star anise, cloves, allspice and other spices.  So the curry powder is similar to the ingredients of Indian curry powder.   Chinese Five Spice is a combination of  fennel, cloves, cinnamon, star anise and Szechuan peppercorns.  I think combining regular curry powder and Chinese Five spice powder together would give you a very close taste to the Chinese curry powder. 




    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 24, 2014

    Peach and Roasted Hatch Chile Chutney

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    I have not met a chili that I did not want to try (yes... even habanero chilies).  I have never tried Hatch Chiles before so when I heard they were in season and on sale for 99 cents a pound I had to buy some.  I roasted them and then decided that I better come up with a recipe from them.   Today I paired them with another fruit that is in just about finished with it's season... Peaches. Together they made a very tasty chutney.  Now this chutney can be eaten with a rice and curry meal or it can even simply on a cracker.  I gave a jar to my mother and she loved it.  That's my official seal of approval in my book.  Come back on Friday to check out what I did with the rest of the Hatch Chiles.

     

    Peach and Roasted Hatch Chile Chutney

    by Curry and Comfort
    Prep Time: 30
    Cook Time: 30
    Ingredients
    • 1lb Fresh Hatch Chiles roasted
    • 4-5 large fresh peaches peeled and chopped
    • 1 onion finely diced
    • 1 Tbs fresh ginger grated
    • 1 Tbs fresh garlic grated
    • 1/4 cup sugar (or more to taste)
    • 1/4 cup cider vinegar
    • 1/2 Tbs red chili powder (or cayenne powder)
    • 1 tsp turmeric powder
    • salt to taste
    Instructions
    To Roast the pepper:
    Wash and allow peppers to dry. Then cut stems off. Broil in oven about 3-5 minutes on each side until skin is charred. Place in a heatproof bowl and cover with plastic wrap for 20 minutes. Carefully remove the papery skin off each chili and discard the skin. Use the chile in a variety of dishes.
    To make the Chutney:
    Heat 1 Tbs canola oil in large pan. Saute diced onion, ginger and garlic. Peel skin off peaches and chop into a small dice. Add chopped peaches to the sauteed onions.
    Next add 1 cup of the chopped roasted Hatch Chiles. Add Sugar, chili powder, turmeric, salt and vinegar.
    Simmer for 30-40 minutes on medium heat. Remember to stir occasionally. Taste for seasoning. If you want it sweeter, add more sugar. When the juices thicken and evaporate the chutney is done. Allow to cool. Then place in clean airtight jars and refrigerate for 12 month. Enjoy.
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    Step by Step Directions:


    To Roast the peppers: 

    Wash and allow peppers to dry. Then cut stems off



     Broil in oven about 3-5 minutes on each side until skin is charred.  Place in a heatproof bowl and cover with plastic wrap for 20 minutes. 
     



     Once the skin is steamed off, carefully remove the papery skin off each chili and discard the skin.  Use the chile in a variety of dishes.

    To make the Chutney:
    Heat 1 Tbs canola oil in large pan.  Saute diced onion, ginger and garlic.  Peel skin off peaches and chop into a small dice. Add chopped peaches to the sauteed onions.

    Next add 1 cup of the chopped roasted Hatch Chiles.  Add Sugar, chili powder, turmeric, salt and vinegar. 

    Simmer for 30-40 minutes on medium low heat.  Remember to stir occasionally.  Taste for seasoning.  If you want it sweeter, add more sugar.   When the juices thicken and evaporate the chutney is done.  Allow to cool.  Then place in clean airtight jars and refrigerate for 12 month.  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.