Wednesday, June 29, 2016

Spicy Chicken and Zucchini Saute'

Yum


Devilishly spicy chicken and zucchini saute is a quick and easy dish that makes any meal special.

I love spicy food, especially curries.  Meat curries can take a little bit of time to make, so I am always looking for fast meat dishes that can go with yellow rice, sauteed noodles or some naan to make a quick meal.  This dish does just that and it uses up zucchini that is in season right now. 

I love how simple this dish is, only a few quick spices and some veggies to really make a flavorful dish.  I used boneless chicken tenders in this dish and didn't even have to cut any meat.  I just seasoned the tenders right out of the package and added them into the hot pan.  

Spicy, delicious, healthy and easy... it's just what I want to cook this hot summer when I would rather be spending time outside.


Spicy Chicken and Zucchini Saute'
Recipe by Ramona from Kitchen Simmer

Ingredients:
2lbs boneless chicken chunks or tenders
2 Tbs canola oil
2-3 zucchini cut into half moons
1 large onion sliced
2-3 jalapeno peppers sliced
red chili flakes to taste (I added 2 tsp)
1 tsp granulated garlic powder
1/2 tsp turmeric powder
salt and black pepper taste
1 Tbs fish sauce (or soy sauce) 

Directions:
Heat 2 Tbs canola oil in large saute pan.  Season chicken with salt and black pepper and sear in hot oil for several minutes on both sides.  Add sliced onions and jalapeno peppers to pan.  Saute.
 
Next add sliced zucchini and saute for several minutes until they become tender.  Then add the red pepper flakes, turmeric powder and garlic powder.  Saute for a minute and finally add the fish sauce or soy sauce.  Saute and taste for seasoning and flavor.  Serve with a rice and curry meal, naan or sauteed noodles.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, June 27, 2016

Chili and Lime Fruit Kebabs

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Watermelon and Pineapple are in season and these savory and spicy Chili and Lime Fruit Kebabs are a great way to enjoy them. 

I love all things savory, so adding some chili, salt and lime to my fruit is not unusual for me.   I love how wonderful these kebabs turned out and I could not stop eating the fruit when I was making them.  I almost didn't have enough pineapple and watermelon to skewer for my kebabs. 

I am really trying to take advantage of all the fruits and vegetables that are available to us this summer, so look out for more fun veggie/fruit delights to come your way on the blog. 

I highly recommend you make these fruit kebabs last minute and serve immediately for best results.  The watermelon will release a lot of water if you marinate it with the salt and lime juice for too long.  Of course you can refrigerate any leftovers, but I personally don't like pineapple right out of the fridge and I also do not like the texture of watermelon after being refrigerated too long.  Fresh is best in my book when it comes to fruit.


Chili and Lime Fruit Kebabs
 Recipe by Ramona from Kitchen Simmer

Ingredients:
1 pineapple cleaned and cut into large chunks
1/2 a medium size watermelon cut into chunks

Chili Lime Sauce:
4 Tbs fresh lime juice
1/2 tsp salt (more to taste)
Korean Chili flakes (or cayenne) to taste 



Directions:
 

Step 1:  Clean fruit and cut into large chunks

Step 2:  Mix chili lime sauce and toss with fruit chunks. Allow fruit to sit in marinate for 5 minutes.

Step 3:  Place marinated fruit on skewers to make kebabs or serve with toothpicks.  Eat immediately for best results.  Leftover kebabs can be put into fridge, but the juice from the pineapple and watermelon will render out.    
 




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, June 24, 2016

Mozzarella Stuffed Meatballs

Yum

Mozzarella stuffed meatballs in a spicy tomato sauce makes a great accompaniment for spaghetti or for meatball sandwiches.  

I am a meatball maniac... so are my kids and my husband! I made a big batch of meatballs stuffed with cubes of mozzarella cheese and they were cheesy and delicious! 

This was a meal that my family gave two thumbs up.  The kids were thrilled cutting into the meatballs and seeing the surprise filling of gooey cheesy mozzarella inside. It was thrilling for me to cut into them too... hey, I'm a kid at heart.  




Mozzarella Stuffed Meatballs
Recipe by Kitchen Simmer

Ingredients:

Meatballs:
1lb lean ground beef
1lb ground pork
3 slices bread soaked with 1/3 milk
1 egg
1 cup Parmesan cheese
red chili flakes to taste
1 tsp dried basil flakes
1 tsp dried oregano flakes 
1 tsp onion powder
1 tsp garlic powder
salt and black pepper to taste
6oz Mozzarella Cheese cut into dice size cubes

Sauce:
1 large onion chopped
3-4 cloves garlic finely minced
1 can (28oz) plum tomatoes
1 jar favorite pasta sauce (45oz)
salt and black pepper to taste
red chili flakes to taste
1 tsp dried basil flakes
1 tsp dried oregano flakes 
1 tsp onion powder
1 tsp white sugar (if needed)


 Directions:

Meatballs:
Soak the bread with milk and mash well.  Then add cheese, egg, salt, pepper, red chili flakes, onion powder, oregano, basil in a bowl and mix with soaked bread.  Add the ground beef and pork and mix together well bread/cheese mixture.   Form into large balls and use thumb to make an indentation.  Place cube of mozzarella cheese in the indentation and reform the meatball around the cheese. 

 
Place meatballs stuffed with mozzarella cheese on a parchment lined baking sheet one inch apart.  Bake in a 400 degree oven for 20-25 minutes.  Place in sauce and finish cooking.    


Sauce: 
Saute onion with garlic on medium heat in 2 Tbs olive oil.  Next add the can of plum tomatoes.  Break tomatoes up with a wooden spoon or a potato master. 

Then add the chili flakes, oregano, basil, sugar and jar pasta sauce.  Simmer for 20-25 minutes, taste and adjust spices as needed.  Add baked meatballs and simmer for 15 minutes.  Serve with spaghetti noodles or with mini rolls for meatball sandwiches. Enjoy.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, June 20, 2016

Peaches and Cream Smoothie Bowl

Yum
Start your day with this healthy and delicious Peaches and Cream Fruit Smoothie Bowl and you may get a day's worth of your required fruit in just one meal. 

I have to admit, the "smooth bowl" was a new trend in the food world for me. I have never seen one, nor heard of one until a few months ago.  Since then, I have seen them popping up everywhere and I am simply mesmerized by them.   

What I love about it is you not only get the benefit of "drinking" a smoothie, but you also have fresh whole fruit, nuts, seeds and grains that you can actually eat so it's also very satisfying because you get the chew your food. 

I can't wait to experiment with more types of smoothie bowls.  You can have a different bowl for every day of the week by simply changing the types of fruits, vegetables, seeds, nuts and grains in your bowl.  The combinations are limitless. 

I do recommend that you use frozen fruit in the blended smoothie so your smoothie is not too soupy. You want the smoothie base to be thick and creamy.  Then add the toppings of your choice and dig in and enjoy.  This is one food tread that I am totally jumping on board with for the long haul. 



Peaches and Cream Smoothie Bowl
Recipe by Ramona from Kitchen Simmer

Ingredients:

Smoothie Bowl:
1/2 cup Greek Yogurt
1/4 cup Almond Milk
1 cup frozen peach slices
1/2 cup fresh or canned pineapple chunks
sugar or sweetener of choice (to taste) if needed

Bowl Toppings:
Peaches - fresh sliced
Strawberries- fresh sliced
Blueberries- fresh
Raspberries- fresh
Walnuts (chopped)
Chia seeds

**Note use as much or as little of each of the above toppings 

Directions:
Step 1:  Prepare all bowl toppings as desired, set aside until needed.

Step 2:  In a blender, blend until smooth the Greek yogurt, Almond milk, frozen peaches and the fresh or canned pineapple.  Pour into a bowl.

Step 3:  Top with berries and toppings, enjoy.    





 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, June 17, 2016

Mince Beef and Veggie Biryani

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A spicy mince beef and veggie rice casserole makes this biryani a perfect dish that is easy to make, but still gets rave reviews from guests.

I love experimenting with dishes and that's exactly what I did with this version of biryani.  I decided to use mince beef as the star ingredient.  I love mince beef, chicken, pork, etc.. because there is no need to cut anything before you cook it, simply brown your ground meat and you can do so much with it.  

I also experimented when it came to the dairy I used in this dish.  I usually would use buttermilk or yogurt in my biryani dishes, but I did not have any on hand when I made this dish.  I did have a container or sour cream in the fridge and since it's tangy and creamy... why not!  It worked out great. 

I served the biryani with a creamy cucumber and onion salad and some boiled eggs.  It was a great weekend lunch that did not take me long to make and I had a happy family that came running to the table because it was so deliciously aromatic while it was cooking.  

The family loved it so much that they asked for the leftovers for the next days lunch and dinner as well.  I was so happy because that kept me out of the kitchen and I was able to just relax and cross kitchen duty off my list for the weekend.  


Mince Beef and Veggie Biryani
Recipe by Ramona from Kitchen Simmer

Ingredients:

The Beef Biryani Curry
21/2 pounds lean mince beef

16oz sliced white button mushrooms
1 large onion (red or yellow) sliced or chopped
2-3 jalapeno peppers sliced 
2-3 small sweet peppers or one red/orange bell pepper
2 Tbs grated ginger
4-6 cloves finely chopped or grated garlic 
small handful fresh mint leaves finely chopped
red chili flakes (to taste)
1 (15oz) can diced tomatoes
1 package Biryani powder
salt and black pepper to season
canola oil if needed 
1 cup water
11/2 cups sour cream (low fat preferred, not nonfat)
 
The Rice :
31/2 cups uncooked basmati rice
2 dry bay leaves
3-4 cardamom pods
3-4 cloves
2 star anise 1 stick (2 inches) cinnamon stick
1 Tbs chicken bullion powder 5-6 cups cold water

 Directions:

Cooking the Biryani Rice and Curry:

Wash rice well until water runs clear. Into a large pot add rice, cold water, bay leaves, star anise, cardamom pods, cloves, cinnamon stick and bullion powder.  Place on medium heat and cook until rice is 3/4 of the way cooked.  If necessary drain any extra water out.  My rice absorbed all the water.  Turn stove off and set rice aside until later.

Cooking the Beef Biryani Curry:

In another pot, on high heat, add ground beef and brown well then season with salt and black pepper.  If there is no oil in the pan rendered from the beef, then add 2 Tbs canola oil here.  Next add the sliced mushrooms and brown them well.  Then add the onion and jalapeno peppers, cook 2 minutes.
Next add the grated ginger and garlic to the pan and cook for 2 minutes.  Then add the mint, carrots and sweet peppers, cook two minutes.  

Next add the Biryani powder mix and red chili flakes fry for 1 minutes with the beef and veggies.  Then add the can of diced tomatoes and water, stir well. 
 
 Finally lower the heat to low and stir in the sour cream. Taste for salt and seasoning.  The curry should be spicy with a tangy flavor.  Take curry off stove and prepare all ingredients to layer the biryani.


Layering the Biryani Casserole:
Start with 1/3 of the meat mixture on the bottom of the casserole dish.  Then a little more than 1/3 of the rice follows.  Repeat.  Finally finish with the final 1/3 of the meat and the last bit of rice on top. 

Sprinkle top with biryani coloring powder if desired (optional).    Cover casserole with foil and place in a 350 degree oven for 35-45 minutes.  Serve hot with salad, chutney, and other curries or eat plain. 

 Note:  Remember when you eat curry or biryani, the cardamom pods, cloves, curry leaves, pandan leaves are meant to be removed as you eat.  They are only there to enhance the flavors of the dish and are not meant to be eaten.  Eating them does no harm, but the flavors are very strong and not pleasant on their own.





 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, June 13, 2016

Roasted Cauliflower Soup - Meatless Monday

Yum

This Roasted Cauliflower Soup is a perfect meal on Meatless Monday.  I had this soup as a light meat free lunch.  Of course, I may have to reconsider calling it a light lunch since I had two helpings!

I love the depth of flavor developed by roasting the cauliflower first.  It does add extra time to the cooking process, but it's worth it.   

A great kitchen gadget to have handy if you like creamy soups is a handheld immersion blender.  There is no need to take the soup out of the pot to cream it, just place the immersion blender right into the pot and you have a creamy soup in minutes.

This soup is light and delicious and I didn't mind going meatless.  I think I will go meatless for lunch with this soup the rest of the week as well.... that's if it lasts that long!  



Roasted Cauliflower Soup - Meatless Monday
Recipe by Ramona from Kitchen Simmer

Ingredients:
1 large head of fresh cauliflower cut into florets
3 Tbs canola oil (divided)
salt and black pepper
1 large onion chopped
2 stalks celery chopped
1 Tbs grated fresh ginger
1 tsp dried thyme flakes
red chili powder (or cayenne) to taste
6-8 cups vegetable stock (you can use chicken stock as well for a non-veggie version)
1 can (15oz) coconut milk 
salt and pepper to taste

Directions:
Cut cauliflower into florets then place onto a baking sheet.  Drizzle with 2 Tbs canola oil and season with salt and black pepper.  Toss well and place into one even layer.  Bake in a 425 degree oven for 30-40 minutes.


In a large pot, medium heat add one Tbs canola oil.  Next add the chopped onions and celery and season with a little salt and black pepper.  Then add the grated garlic and saute for another minute. 

 


Then add the roasted cauliflower to the pot and season with dried thyme and red chili pepper.  Add the stock into the pot and simmer for 20 minutes. 


Use a stick blender or a food processor to blend the soup smooth. Add the coconut milk and lower to a gentle simmer and cook for five minutes.  Then taste for salt and seasoning and serve hot.  Enjoy.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.