Thursday, October 30, 2014

Halloween Recipe Round-up

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Tomorrow is Halloween, so it's not too late to get some special treats to celebrate the day!  Check out some of these easy and fun recipes to make your day extra special.
 

Halloween Witch's Hat Cookies

 

Decorated Pumpkin Cake






Ghoulish Cake Pops



Frankenstein Rice Krispies Treats 

 

Shrunken Head Halloween Punch

 

Ghostly Pears




Chocolate Covered Apples with Nuts, Candy and Coconut


Pumpkin Rice Krispies Treats

 


Monster Party Halloween Cupcakes




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, October 29, 2014

Peanut Butter and Maple Apple Dip

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I am trying to get my kids to love apples more.    So I decided to make a tempting peanut butter dip to entice them into eating some. 

This dip only takes a few minutes to make and it's really yummy.  My daughter even ate it with some strawberries, so apples are not the only fruit you can dip in it.

My son then said that it would be a perfect topping for some waffles or pancakes.  I think I'll be making some pancakes tomorrow for sure to try this idea out.

Now last week I gave out the Tuesday Tip on how to keep your apples from turning brown on you. I used my salt method to keep these apples looking picture perfect and they are still fine hours later in the fridge on the fruit platter when the kids came home after school to enjoy their snack. 

This dip would also make a fun party idea for Halloween.  So if you are planning on bobbing for apples this Halloween, make some of this dip to enjoy with them.



Peanut Butter and Maple Apple Dip

by Curry and Comfort
Ingredients
  • 1 (8oz) brick cream cheese soften
  • 5-6 Tbs maple syrup (or to taste for desired sweetness)
  • 1/2 tsp cinnamon powder
  • 1/2 cup creamy peanut butter
  • 2-3 Tbs apple cider or apple juice (or as needed)
Garnish
  • chopped peanuts
Instructions
1. Keep cream cheese out for 30-60 minutes to soften.
2. Blend soften cream cheese with peanut butter, maple syrup and cinnamon powder.
3. Add apple cider or apple juice to make dip creamy to your desired texture and consistency.
4. Garnish with chopped nuts and serve with slices apples.
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Step by Step Directions in Pictures:
Maple syrup can be adjusted for sweetness and apple cider for the consistency of the dip.    Keep dip chilled. 




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, October 28, 2014

Pumpkin Pie Milkshake- Halloween Week

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 My husband came home yesterday and said he had a slice of pumpkin pie at work that was disappointing. I felt bad for him so I wanted to fix him a treat that would make him excited about pumpkin pie again.  I didn't have time to make a pumpkin pie from scratch, but I made him a fun pumpkin pie milkshake instead and he loved it.  This milkshake takes only a few minutes to make and you have the flavor of a pumpkin pie all in a refreshing creamy dreamy milkshake. 



Pumpkin Pie Milkshake

by Curry and Comfort
Ingredients
  • 1/3 cup pumpkin puree (from a can- I used Libby's)
  • 2/3 cup milk
  • 1 cup vanilla ice cream
  • 3-4 nilla wafer cookies
  • 1/4 tsp cinnamon powder
  • 5-7 scrapes of freshly grated nutmeg
  • whipped cream (optional)
Instructions
Place all ingredients (with the exception of the whipped cream) and blend until smooth. Top with whipped cream and serve chilled. Enjoy.
Makes 2 cups worth of milkshake. Serving 1-2 people
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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.

Monday, October 27, 2014

Butterfinger Rice Krispies Treats- Halloween Week

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This week is Halloween and my mother's birthday.  So I have lots of reasons to go a little sugar crazy on the blog this week.  You see, my mother has a major sweet tooth.  She loves dessert and is notorious for giving the grand-kids a little sweet treat after meals (even a couple of jelly beans from her special stash next to her easy chair).  Yes... they love her for it!    

One of her favorite candy bars is the Butterfinger Bar.  When my sister buys multi-candy packs, my mother will slowly fish out all the Butterfinger candies.  When she does that, it always cracks me up because my mother does not ask for much in life, always put others first and is a total giver to everyone.  The fact that she fishes out her favorite candy bar lets you know that even the "givers" of this world have something that they are not willing to share.  So don't get between her and her favorite chocolates. Ha!ha!

I bought a bag of Butterfingers just so I could make her some treats to celebrate her birthday.  She LOVED these rice krispies treats.  I made her a whole container full  of them and delivered them today so she could enjoy a little sweet treat every day until her birthday.   It's going to be a sweet week... get ready.




Butterfinger Rice Krispies Treats

by Curry and Comfort
Prep Time: 10
Cook Time: 15
Ingredients
Rice Krispies:
  • 8-9 cups rice cereal
  • 10oz bag of mini marshmallows
  • 4-5 Tbs butter or margarine
  • 1/2 cup peanut butter
  • 10-12 Butterfinger Bars
Chocolate Drizzle:
  • 1/3 cup chocolate chips
  • 1 tsp coconut oil
Instructions
1. Use a rolling pin to crush 10 of the Butterfinger bars into a chunky crumble.
2. Then in a large pan, heat butter and peanut butter on medium low heat.
3. Next add marshmallows and half the Butterfinger crumble and stir to melt them.
4. Then add the rice krispies and the remaining Butterfinger crumble to pan and stir to combine everything. You can turn off the heat at this point.
5. Spray or butter a pan (9x13) and put all rice krispies mixture and press down to form an even layer.
6. Take the remaining 2 Butterfingers and crumble on top of rice krispies and press down. Allow krispies to set up for 20-30 minutes.
7. To make the chocolate drizzle, place coconut oil and chocolate in a microwave safe bowl and microwave until the chocolate melts and stir will.
8. Cut the rice krispies treats out to your desired size. Then use the tines of a fork to drizzle the chocolate over each piece. Allow to set for a few minutes and serve.
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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.

Sunday, October 26, 2014

Curry and Comfort's Weekly Sunday Summary 10/20/14 thru 10/26/14

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Happy Sunday Everyone!


We are just days away from Halloween and we have some excited kids in our house.  I finally stocked up on enough chocolates and candy to hand out to the trick-or-treaters thanks to Costco and their huge bags of the stuff.  
 
The kid's costumes are ready and my son even suggested that they come back early from "treating" so he can help me hand out candy to the kids.
 
My husband and I take turns taking the kids trick-or-treating since someone must stay at our house and hand out candy.    I am always happy to stay home and greet all the little ones that come out in their fairy and super-hero costumes. The first hour it starts to get dark is wonderful... all the little ones come to our door.  It's the older ones that ring the doorbell later in the night that gets me annoyed. 

What is a good cut-off for trick-or-treaters?  If it's a school night I say 8:30 since my kids have to get ready for bed then and be asleep by 9pm for school the next day. Hearing the doorbell again and again is not great way of getting them off to Dreamland. 

This year Halloween falls on a Friday.  I am a little nervous how late the teens will be out.  I think the official age to stop going door to door for free candy is when you don't need a parent to take you treating.  Is that too harsh?
  
Well, I hope everyone has a great time and most of all a safe time.  I hope there are more "treaters" out than "trickers"!  

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, October 24, 2014

Zucchini Lasagna (Low Carb)

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One of my favorite dishes in the world is a meaty and cheesy lasagna.  But ever since I gave up eating pasta I have had to come up with alternate versions of this beloved dish.  I decided to use zucchini slices in place of the pasta and it worked out perfectly.  
 
I also made Lasagna Stuffed Peppers to satisfy my lasagna craving a few months ago and that got me thinking about what other vegetables I could use to replace the pasta in this dish.  I knew that zucchini has been making a big splash in the low carb world as a replacement for spaghetti noodles, so why not try them out for a lasagna. 

The key is to give the zucchini some color, but not cook them all they way through when you grill them.  You want the integrity of the zucchini to still be there so it can be used like a noodle and create your layers.  If you over cook the zucchini you will have a mushy lasagna and that's not good in my book. 

I love coming up with low carb ways to enjoy my favorite dishes.  I have a load more to try to recreate, but it's a delicious job as I conquer one dish at a time.




Zucchini Lasagna

by Curry and Comfort
Prep Time: 45
Cook Time: 30
Serves:  (6-8)
Ingredients
Meat Sauce:
  • 1lb of your favorite lean ground meat (I used beef)
  • large jar of tomato pasta sauce (45oz)
  • 3-4 cloves of garlic minced or grated
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1-2 tsp of brown sugar (to taste)
  • 1 onion diced
  • red pepper flakes to taste
  • salt and black pepper to taste
Ricotta filling:
  • 16oz of ricotta cheese
  • 1 egg
  • 1/2 cup Parmesan cheese
  • black pepper
Zucchini:
  • 4-5 large zucchini sliced 1/8th inch thick (tops cut off)
  • salt and black pepper
  • oil or cooking spray
Cheese:
  • 8oz of shredded mozzarella cheese
Instructions
1. Make the meat sauce by browning the lean meat well. Then add onions and garlic and salt and cook for 1 minutes. Add jar sauce and all remaining ingredients for sauce and simmer for 20 minutes. Taste for seasoning and finish sauce.
2. Next mix ricotta filling ingredients together and set aside.
3. Cut ends off zucchini and slice to 1/8th slices lengthwise. Season with a little salt and black pepper. Cook in a frying pan or griddle to slightly brown both sides, but not completely cook the zucchini through (zucchini should not be falling apart and slices must remain intact).
4. To assemble zucchini: place a little meat sauce on the bottom of an oven safe casserole dish. Then layer some zucchini slices (as you would lasagna pasta). Place half of the ricotta mixture then some grated cheese. Repeat layers (sauce, zucchini and ricotta). Finally end with meat sauce then some zucchini slices and remaining cheese.
5. Bake in a 375 degree oven for 30 minutes. Allow to sit for 20 minutes before slicing and serving. Enjoy.
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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, October 23, 2014

Apple Pie

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It's Throwback Thursday so I brought out my yummy Apple Pie to say hello today.  I am totally digging apples these days.  My fruit bowl is full of apples since they are always on sale at the grocery store this time of year.   How could I not show my love of apples without sharing an apple pie recipe? 

I actually gave this recipe to my husband while he was out of town visiting his mother and there were declarations of this being one of the best apple pies they ever tasted from my mother-in-law and brother-in-law.  I loved all the praise.
Now, I am not a big pie baker, so I took help from the store when it came to the crust.  Actually, this pie came together in less than 15 minutes and the hardest part was waiting for it to bake in the oven.  


What I love most about this pie is that it's not overly sweet... there is a tartness you get from the granny smith apples and lemon juice that I love.   You will also love the wonderful aroma this pie gives your entire house with all the apple and cinnamon goodness wafting about everywhere.   Eat it straight up or with a big scoop of ice cream.  You will be happy either way. 

Apple Pie

by Curry and Comfort
Prep Time: 15
Cook Time: 60
Ingredients
  • 2 store bought crust (two usually comes in one box)
  • 8-10 apples (I used medium sized Granny Smith)
  • 2 tsp fresh lemon juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (not packed tight into cup)
  • 2 tsp cinnamon (you can go less with or more with the cinnamon depending on your taste)
  • pinch salt
  • 1/4 -1/2 tsp fresh grated nutmeg
  • 2 Tbs flour
  • 2 Tbs cold unsalted butter cut into pieces
Instructions
1. Wash and peel apples then core and slice apples into wedges. I used an apple slicer/corer to do this
2. Add lemon juice to apples and toss well. Then add all the other ingredients (except for pie crust) and toss well.
3. Place the bottom of the pie crust into pie plate.
4. Pour all the apple mixture into pie pan. Dot with pieces of butter.
5. Place top crust and pinch edges together or use a pizza cutter to make the lattice strips and create a lattice shape on top. If you use a whole crust remember to put 3-4 slits into pie crust to vent the pie.
6. Bake in a preheated 375 degree oven for 55-60 minutes. Take out and allow pie to rest before slicing. Enjoy.
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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.

Wednesday, October 22, 2014

Green Chili Chicken and Bean Soup

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Last week we had more cold rainy days than we did warm dry days so soup was definitely a must on the dinner menu.  I looked around my cabinets and I saw the jar of salsa verde that I bought on a whim at the grocery store recently.  I grabbed a couple cans of beans and some chicken that I defrosted from the freezer and I was off to cook this soup.   The prep time only took me a few minutes and the rest of the work was done by my soup pot and the stove.  Before I knew it was ladling up bowls of this soup for the family and everyone was happy. 

I have never really worked with salsa verde from a jar so this was a soup experiment in some ways.  I loved the tang the green tomatoes (the main ingredient in the salsa) gives this soup.   I also used a small can of diced green chilies to give the soup a little more chili flavor.  Now I like things spicy so I also added a nice amount of red chili flakes to give it some extra kick.

The creamy navy beans compliment the chicken as well as the tangy soup broth.  We ate the soup with tortilla chips and some crusty buttered bread.   You can also top the soup with sour cream and taco toppings like diced tomatoes, black olives tortilla chips, etc..  

This is a lovely tangy soup with the flavors of the southwest.  It's a great way to bring some sunshine into your life when the clouds are dark and gloomy.


Green Chili Chicken and Bean Soup

by Curry and Comfort
Prep Time: 10
Cook Time: 30
Serves:  (6-8)

Ingredients
  • 3 large boneless skinless chicken breast cut into large bite size pieces
  • 3 Tbs canola oil
  • 1 medium onion finely diced
  • 2-3 cloves garlic finely minced or grated
  • 1 Tbs cumin powder (more to taste)
  • red chili flakes to taste
  • salt and black pepper to taste
  • 1 tsp dried oregano
  • 4 cups chicken stock (I used low sodium)
  • 2 cups water
  • 1 (24oz) jar salsa verde
  • 1 (7oz) can diced green chiles
  • 2 (15oz) cans drained and rinsed navy beans
Garnishes:
  • Sour cream
  • diced tomatoes
  • diced black olives
  • tortilla chips
Instructions
1. Cut chicken into large bite size pieces and dice an onion.
2. Heat 3 Tbs canola oil in a large soup pot then brown the chicken.
3. Once chicken is mostly browned, add onion and garlic and saute for 2 minutes with chicken. Season with some salt and black pepper.
4. Next add the seasonings of cumin, red chili flakes and oregano. Saute with chicken for 1-2 minutes. Then add the water to to the pot and scrap the bottom of the soup pot to pick up all the flavors from browning the chicken and spices.
5. Then add the jar of salsa verde, beans, and diced green chiles.
6. Next add the soup stock. Simmer on the stove for 20-30 minutes. Taste for seasoning and adjust salt as needed.
7. Serve hot with tortilla chips, sour cream etc.. Enjoy.
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 Step by Step Directions with Photos:




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, October 21, 2014

Tuesday Tips: How to Keep Apple Slices from Browning

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 Happy Tuesday!  I am starting a new series for the blog today all about Tips you can use to help make your life in the kitchen a little easier.  I love learning tips and tricks when it comes to food and cooking.   I have learned almost all these tips from family, friends and TV so I thought it would be fun to pass them onto you.  Some of these tips maybe ones you are familiar with already... hopefully some will be new and you will enjoy using them.

Today's tip is a very simple one, but it works great.  My daughter likes sliced apples in her lunch box almost every day.  Now everyone knows that a cut apple will oxidize and turn a very ugly brown color.  It's certainly a terribly unappetizing look for a delicious apple.  

Now there are several methods I have seen out there to keep apples from turning brown.  Companies even sell special products at the store to solve this problem.   I used to put lemon juice on apples to keep the cut slices from browning, but my daughter did not like the "sour" lemon flavor it gave to the apples.  Plus I don't always have lemons at home or want to use my lemons just for this purpose.   Here is another way to keep those apples from browning by using salt.  Salt is something that is really inexpensive and something I always have plenty of in my house.  So there is no need to run to the store for any special product or lemons... salt is all I need. 

I simply put a half a teaspoon of salt in a bowl with some water and place the sliced apples for several minutes.  They don't brown and keep fresh all day and even longer.  

The salt does not over power the flavor of the apple and the hint of salt even brings out that the tartness in our favorite Granny Smith and Golden Delicious apples. 

I hope this easy tip today was useful.  Look for more kitchen tips to come your way next Tuesday. 


Ingredients:
Sliced apples
1/2 tsp of salt (regular or sea salt)
water enough to cover the apples (about 2 cups)

Directions:
Place all ingredients in bowl and allow apples to sit for 2-3 minutes.  Place soaked apples on a paper towel to dry then enjoy immediately or use in recipes or as a snack.   


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, October 20, 2014

Vanilla Cupcakes with Chocolate Buttercream Frosting

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My little princess had a birthday recently.  She was so excited for her big day that she literally counted down the days from the beginning of the month.   Then just days before the big event, my son got a stomach bug and was very sick.   The birthday party we had planned for all her cousins and family had to be postponed so no one else would get sick.  

I thought she would cry about all her birthday plans getting cancelled, but she did not even bat an eye or fuss.   I decided that these Vanilla Cupcakes with Chocolate Buttercream Frosting would be a festive way to celebrate her low key birthday.   That's all I had to do as far as cooking was concerned for her birthday.  We offered to get take-out from a restaurant since we could not go out to celebrate with her sick brother.

When I asked her where she would like dinner from she quickly answered back...... Subway.  I know! I even doubled check and said she could get food from a number of other places, but she wanted her favorite Subway sub and french fries from McDonald's to make her perfect birthday meal this year.    So, this mother did not disappoint her... that's what she got. 

These cupcakes were the perfect little treat after a very simple (and tasty) meal picked out by the birthday girl.   It was a great birthday even with the change of plans... any day you get to celebrate with a cupcake is a good day. 



Vanilla Cupcakes with Chocolate Buttercream Frosting

by Curry and Comfort
Prep Time: 30
Cook Time: 25
(18-20 cupcakes)
Ingredients
Vanilla Cupcakes

Wet Ingredients:
  • 2 unsalted sticks (1 cup) softened butter
  • 1 1/2 cups sugar
  • 4 eggs at room temperature
  • 1 Tbs vanilla extract (not imitation)
  • 1 cup sour cream (full or low fat)
  • 2 Tbs milk
Dry Ingredients:
  • 2 1/2 cups cake flour or all purpose flour
  • 1 Tbs baking powder
  • 1/2 tsp salt

Chocolate Buttercream Frosting
  • 3 cups confectioners sugar or powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup chocolate chips (melted in microwave or double boiler)
  • 1 1/2 unsalted sticks butter (softened)
  • 1 tsp instant coffee (optional)
  • 1 tsp vanilla
  • small pinch salt
  • 1/4 cup milk
Instructions
 
For Cupcakes
1. Allow butter and eggs to sit out and come to room temperature.
2. Sift the flour, baking powder and salt together. Set aside.
3. In a mixer or bowl with a hand mixer cream the butter.
4. Then add the sugar and cream the sugar into the butter until the mixture becomes fluffy and light in color. This will take several minutes.
5. Add the eggs one at at time to the creamed butter/sugar mixture. Allow each egg to fully incorporate into the batter before adding more eggs.
6. Then add the sour cream, milk and vanilla to the mixing bowl. Mix for a few minutes until everything is fully incorporated. .Remember to scrape down the sides of the bowl while mixing.
6. Turn mixer off and add the dry ingredients into the bowl. Turn mixer on the lowest setting and let the dry ingredients incorporate into the wet. Increase the mixing speed until the batter is fully mixed (see note). Once combined, do not over mix the dry ingredients for best texture for cake.
7. Place in a cupcake pan lined with cupcake liners. Tip: Use an ice cream scoop to easily fill cupcake pan and have equally portioned cupcakes.
8. Bake in a 350 degree oven for 20-25 minutes or cupcakes are baked and toothpick comes out clean from center.

Note: I do not like to over mix the dry ingredients for a tender crumb to the cake. I like to place all the dry ingredients at one time and slowly mix it in to the wet ingredients. If you are not careful you can cause a big cloud of flour so always mix on the lowest speed until most of the flour starts to incorporate before you increase the speed. You can also move to a hand whisk at this stage if you want to mix the batter gently.

For Chocolate Buttercream Frosting
1. Sift the powdered sugar and cocoa powder together and set aside.
2. Melt chocolate in microwave and allow to cool.
3. In a mixing bowl use a handheld mixer to mix the butter until fluffy.
4. Then add the sugar/cocoa powder mixture, coffee powder, salt, vanilla, milk and cream together.
5. Next add the melted chocolate and cream until you have a fluffy frosting.
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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.