Monday, August 14, 2017

Quinoa and Sausage Breakfast Bowl

Yum

  
Savory and spicy Quinoa and Sausage Breakfast Bowl is a fun and filling way to get some extra protein at breakfast time.
 
As much as my kids love pancakes for breakfast, they also really love a savory breakfast.  I am a savory breakfast person so this is my go to way of eating in the morning.  I also like to try and start the day with something that will keep me full until lunch time so that's why this quinoa breakfast bowl is so great.  It's full of healthy grains, protein and veggies. 

In our house, school day mornings are always a mad rush to get everyone dressed and fed before heading out the door for school.  I need a breakfast that takes no time to make since I'm busy packing lunches for the kids.  This dish can be made the night before (or days before) and I don't have to think about it in the morning madness.  The kids can simply heat up a bowl full and all I do is fry a quick egg to top it off.  It's an easy meal to get the day off to a good start.




Ingredients:
3-4 cups cooked quinoa (See my instructions on how to cook quinoa perfectly here)
1 pound sausage (I used links her cut into small bite size pieces)
1 medium onion chopped small
1 large carrot peeled and cut into small dice
1 red or green bell pepper chopped small (or you can use sweet peppers)
1 medium zucchini cut into a small dice
1 tsp dried thyme
1 tsp granulated garlic
red pepper flakes to taste (optional)
1-2 Tbs soy sauce

Directions:
1.  Cook quinoa (follow directions here)

2.  Cut sausage and brown well on medium high heat in 1-2 Tbs canola oil. If the sausage you use has a lot of excess oil, drain and keep only 2 Tbs in the pan.  

3.  Add cut onion, carrots, peppers and zucchini to browned sausages and saute until softened. 

4.  Season with thyme, granulated garlic, red pepper flakes.  

5.  Add cooked quinoa to pan and toss well with sausage and veggies.  Season with soy sauce to taste.  

6.  Cook eggs (any style: fried, boiled, scrambled or poached) to top each bowl full of the quinoa and sausage. 







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.

Sunday, August 6, 2017

Thai Beef and Basil Salad

Yum

Thai Beef and Basil Salad is a refreshing and spicy salad that can be eaten as a first course or as a meal. 

I am still experimenting in the kitchen after dining out at a local Thai restaurant.  We ordered two salads at the restaurant and I have already recreated the Thai Larb Gai Salad and my family was thrilled about how close I got to the restaurant's version.  My son actually said that he preferred my version.  ** Pat myself on the back!

This time I decided to tackle the beef salad that we had at the restaurant.  They did not have Thai basil leaves in their salad, but since I grow it in my herb garden and I adore Thai basil... I decided to add it to my salad.  

The restaurant also added ground roasted rice into their salad, but my son really disliked the texture that it gave so I did not add it to either of my salads.  Again, he preferred my version of this salad. **Yes, I'm doing a little happy dance!

This salad does take some time to marinate, then bake in the oven as far is the beef is concerned.  We like our beef well done so I cooked it until there was no pink.  Please adjust to your desired level of "doneness".  Other than the beef part of the recipe, the marinade, dressing and salad take no time at all to pull together.

The dressing was amazing and so easy to put together. I love how fresh and bright this dressing is with the lime juice, basil and mint.  Of course I love things spicy so I added some sambal oelek to spice things up.  

My husband was amazed how well I made these two Thai salad recipes at home.  He said if I keep this up, we can forgo the trips to Thai restaurants in the future.   Maybe, but not until I have tried all the dishes at the restaurant first. Ha! Ha!  



Thai Beef  and Basil Salad
Recipe by Ramona from Kitchen Simmer

Ingredients:
1 1/2 pounds lean flank steak
1 large bunch Lettuce leaves (Romaine or Iceberg) 
1 English Cucumber sliced
1 small red onion sliced
2 tomato Sliced
1 grated or julienne carrot
1-2 Chilies (Thai or your favorite) sliced
1/2 cup finely sliced cabbage (Purple Cabbage preferable)

Marinade for Beef:
1 Tbs Fish Sauce
1 Tbs Brown Sugar
1 Tbs Fresh Lime Juice
1 tsp black pepper 

Dressing:
Large handful Fresh Thai Basil Leaves torn
Small handful Fresh Mint Leaves torn
2 Tbs Fish Sauce (or to taste)
2-3 Tbs Fresh Lime Juice (or to taste)
1 Tbs Brown Sugar (or to taste)
1-2 Tbs Sambal Oelek Chili Sauce 


 Directions:
Place Beef in plastic bag. Mix marinade and pour into bag with beef. Massage beef well with marinade.  Then all it to sit on the counter for 30 minutes before baking.  

Note:  This is a quick marinade because the lime will start to cook the raw beef.  Leave only on the counter for 30 minutes to bring beef up to room temperature...not longer.  

Place marinated beef on a large baking sheet.  Generously sprinkle black pepper all over the beef.
Tip: Cover baking sheet with parchment paper or foil for easy clean up 

Bake in a 375 degree oven for 30 minutes or done to your desired taste.  

Clean Thai Basil leaves and mint by washing and removing stems.  Tear up and place with all other dressing ingredients in a bowl.  Taste and adjust as desired.  Add more fish sauce for salt, brown sugar for sweetness or lime for brightness and freshness.   Set aside until needed.

When beef is done allow it to sit for 30 minutes before slicing. 

Then slice against the grain**.   **Look for the lines on the beef and cut in the opposite direction 

Place sliced beef in a bowl and pour 1/3 of the dressing over the beef and allow it to soak up the flavors for 10-15 minutes.   

To serve salad:

In a large bowl or platter layer the lettuce, then cabbage,  carrot, cucumbers, tomatoes, onions and chilies (in that order).  Pour remaining dressing all over the salad.  Then top with dressed beef.  Serve immediately and eat at room temperature. 

 







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.

Thursday, August 3, 2017

Sausage Goat Cheese and Roasted Red Pepper Pizza

Yum


Sausage Goat Cheese and Roasted Red Pepper Pizza is a quick and easy meal that is full of bold flavor.  I made this pizza for my husband when he was looking for something to eat for lunch.  I had naan in my fridge so I knew a pizza was a perfect idea. 

I decided that a roasted red pepper sauce would compliment this pizza nicely so I blended some jarred roasted peppers that I had in my pantry and made a sauce.  The pizza is finished off with the hot Italian sausage, mozzarella cheese, goat cheese and some sliced jalapeno peppers for a kick.

My husband loved this pizza.  He never thought that goat cheese would make such a wonderful pizza topping, but now that he's had it on pizza, he can't wait to try it again.





Sausage Goat Cheese and Roasted Red Pepper Pizza
Recipe by Ramona from Kitchen Simmer

Pizza Ingredients:

Naan 
Hot Italian Sausage
Goat Cheese crumbles
Mozzarella cheese
sliced jalapenos


Roasted Red Pepper Sauce
6 jarred roasted red peppers
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
red chili flakes
salt and black pepper
1/2 tsp sugar 

 Step 1:  Blend roasted red peppers until smooth.  Simmer with all sauce ingredients on medium heat for 20 minutes.  

Step 2: Brown hot Italian sausage and reserve until later. 

Step 3: Place naan in the oven for 2 minutes while the oven is preheating to 400 degree.  Then take out naan from oven and apply a layer of red pepper sauce on top.  Top with browned sausage, mozzarella cheese and crumbled goat cheese.   Finish off with sliced jalapeno peppers.  Bake in a 400 degree oven for 5-7 minutes.  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.

Sunday, July 23, 2017

Chili Dogs

Yum
 
 Hot dogs are perfect summertime food. You can make a whole hot dog fix-it bar for a fun picnic party.  Just have plenty of fixings so everyone can customize their own dogs.   

My son was very excited to try a chili dog for the first time.  I think I may have created a chili dog maniac.  He wanted a chili dog for dinner and breakfast the next day too.  

This chili dog recipe is really easy and it will really make your hot dogs extra special.


Chili Dogs
Recipe by Ramona from Kitchen Simmer

Ingredients:
Hot dogs (your favorite kind cooked through either on stove-top or grill)
Hot dog buns 

Condiments:
Shredded cheddar cheese or mix of cheese
finely diced red onion
finely diced green chilies or jalapeno
mustard


Chili for Hot Dogs:
1lb lean ground beef  (I used 93% lean)
1 small onion finely diced
1-2 cloves garlic grated finely
red chili flakes to taste
1 tsp cumin powder
1 tsp celery seeds
1 Tbs Worcestershire sauce 
2 Tbs yellow mustard
1/2 cup ketchup
1 (8oz) can tomato sauce
salt and black pepper to taste


Directions:
 Heat 1 Tbs canola oil in pan.  Crumble ground beef well then brown beef with some salt and black pepper.  Next add minced onion and garlic.

Next add cumin, celery seed and red chili flakes and cook for a minute.  Next add ketchup, Worcestershire sauce, mustard and tomato sauce.

 Cook for 5 more minutes and taste for seasoning.  Keep warm and serve over hot dogs with your favorite condiments 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.

Monday, July 17, 2017

Asian Tuna Burgers with Spicy Tartar Sauce

Yum

Asian Tuna Burgers with Spicy Tartar Sauce is a wonderful way to use pantry items like cans of tuna to be the star of your meal. 

I am always trying to feed my family of four on a budget.  Since I cook almost all our meals at home, it's easy if I take the time to keep a well stocked pantry that keeps me from running to the store all the time. 

I love to use canned good quality tuna to help keep things budget friendly.   Tuna is always a quick, easy and nutritious way to feed my family for lunch or dinner.  I love that tuna is naturally a lean protein, with healthy fat, and full of important vitamins and minerals.  
 
I enjoy creating dishes with canned tuna and I have made tuna pasta dishes, tuna melts, tuna salads, and my kid's favorite Asian Tuna Burgers with my Spicy Tartar Sauce.  These burgers come together in minutes and they have such a punch of flavor. 

If you are trying to keep things more figure friendly, then forgo the bun and top a green salad with this tuna burger for a great entree salad. 
So, the next time you are puzzled about what to make for dinner, think tuna.






Asian Tuna Burgers with Spicy Tartar Sauce
Recipe by Ramona from Kitchen Simmer
 
Ingredients:
2 cans good quality tuna in Water
1/4 cup finely sliced scallions/green onion
1 large egg
red chili flakes to taste (optional)
salt and black pepper to taste (see note)
1 Tbs of soy sauce
1/3 cup bread crumbs
1 Tbs Dijon mustard
1-2 cloves garlic grated
1/2 Tbs grated fresh ginger
sesame seeds (as needed)


Note:  salt is optional due to the use of soy sauce





Spicy Tartar Sauce:
1/2 cup mayonnaise (light is fine, I don't recommend fat free)
1 Tbs pickle relish
1 Tbs sriracha sauce
salt and pepper to taste (optional)



Directions:

Step 1: Drain canned tuna well. Mix with minced scallions, egg, black pepper, soy sauce, bread crumbs, ginger, garlic and Dijon mustard.  Form 4 burger patties.

Step 2:  Heat a nonstick frying pan with 1 tsp of canola oil.  Fry the burgers on medium heat for 4-5 minutes on side one. Before flipping the tuna burger, apply a little canola oil on each burger and sprinkle sesame seeds so they stick to the patty.  Then flip and cook the other side of the tuna burger for 3-4 minutes.  Toast buns and serve with tartar sauce and garnishes.  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.

Thursday, July 13, 2017

Thai Larb Gai (Spicy Thai Style Chicken Salad)

Yum

Thai Larb Gai is my version of a spicy Thai style chicken salad.  This salad is a very bright and light salad that is perfect for the summer time months of the year.

I ordered this dish at a Thai restaurant a while back and I was so happy that my kids loved eating it as much as I did.  I knew that meant that I had to try to make this at home so we could enjoy it as often.

The recipe could not be easier because it starts out with ground chicken.  So there is no fussing with cutting meat... something I try to avoid if I can!  I decided to not make it the traditional way with the ground roasted rice, but added finely sliced cabbage and carrots into it instead.

The star of the dish is the dressing that is made with fresh lime juice.  The salad only gets better as it soaks up the salad dressing and gets marinated in all those wonderful flavors of lime, fish sauce and mint.

I served this in lettuce leaves for a low carb appetizer.  You can also serve it over rice for a more substantial meal.   If you love light and fresh South Asian flavors, this salad will definitely be a hit.



Thai Larb Gai (Spicy Thai Style Chicken Salad)
Recipe by Ramona from Kitchen Simmer

Ingredients:
1lb ground chicken breast (or dark meat if you prefer)
2-3 cups finely shredded cabbage (I used a bag of coleslaw mix) 
1 cup julienne (matchstick) carrots
1 large bunch scallions/green onions sliced (divided greens and white bottom part)
salt and black pepper (to taste)
1 ts turmeric powder (optional)
1 tsp red chili powder (optional)
1-2 green chilies finely sliced
1-2 cloves grated garlic
one large handful fresh mint leaves
1 cup sliced red onions 
2-3 Tbs sambal oelek
Lettuce leaves (optional)
 

Dressing:
1/4 cup fresh lime juice (or more to taste)
2-3 Tbs fish sauce (or more to taste)
1/2 Tbs brown sugar


Directions:
In a large skillet, cook ground chicken well on medium high heat. Season with a little salt and black pepper.  Then add grated garlic and optional ingredients of red chili powder and turmeric.  Cook until ground chicken is fully cooked (if any liquid comes out of the chicken, cook until all liquid is cooked out. 

 Tip: Use a potato masher to break up chicken in small pieces. 

Next add finely sliced cabbage, matchstick carrots, whites of scallions and finely sliced green chilies.  Cook for 2-3 minutes until cabbage is wilted, but still a little crunchy.  Allow chicken mixture to cool down where it is just slightly warm.

 Then add mint leaves, red onion slices and sambal oelek to chicken.  Top with dressing and toss well.  Taste for salt and seasoning, adjust as desired.  Note: If you want more salt you can also add more fish sauce. 

Before serving, allow chicken mixture to soak up the dressing for 20-30 minutes.  I like to serve this at room temperature with lettuce leaves.



 

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.

Sunday, July 9, 2017

Jalapeno Pimento Cheese Beef Patty Melts

Yum

 I remember the first time I had a patty melt... I was an adult at a work luncheon.  A co-worker ordered one and I asked what it was.  They described it perfectly by saying it was like a burger and a grilled cheese got married then had this delicious "love child". 
 
That was over 20 years ago and I have been hooked on them since.  I introduced them to my kids a few years ago (they are lucky they didn't have to wait until they were 20).  They loved them because they both love burgers and grilled cheese.   
 
They also love my spicy pimento cheese with jalapenos.  So I decided we needed to take the already delicious patty melt and give it a spicy makeover.  Wow! These were great!   You must use a hearty sliced bread so your bread can stand up to all those yummy ingredients. 
 
Another trick I have learned from watching cooking shows is to grilled the patty right onto some sliced onions.  The onions get  caramelized and cooked right along with the burger and give it great flavor.  
 
So if you love burgers, grilled cheese and want something a little spicy in your life... this patty melt is calling your name.  


Jalapeno Pimento Cheese Beef Patty Melts 
Recipe by Ramona from Kitchen Simmer


Ingredients:
1lb lean ground beef
salt, black pepper to taste to season the ground beef
1/4 tsp garlic powder 
1 large onion sliced thin
Jalapeno Pimento Cheese (see recipe below)
Thick sliced bread (I used potato bread)
butter as needed


 Jalapeno Pimento Cheese:
2 cups sharp cheddar cheese
1 cup mozzarella cheese
1/2 cup cream cheese
1tsp garlic powder
1/2 tsp black pepper
red chili flakes to taste
1/4 cup chopped jalapeno
1 small jar pimento peppers



 Directions:
Make the Jalapeno Pimento Cheese spread by
softening cream cheese at room temperature for an hour.   Then add all the other ingredients to the cream cheese and mix well until spreadable then set aside  until needed. 

Take the lean ground beef and season it with salt, black pepper and granulated garlic. Gently mix until combined then divide into four equal portions.  Form into thin patty rectangle shape or shape of your bread.

Heat a griddle or skillet on medium heat with a little canola oil.  Place a layer of onions where the patties will be placed.  Place a patty over each pile of onions.   Top with more onions. 

Cook on each side (about 5 minutes ) for fully cooked burgers.

To make patty melts:  Apply some jalapeno cream cheese on both sides of bread and place a cooked burger with onions in the middle.  

Apply butter on the outside of bread (both sides) and grill on medium low until bread is golden brown and jalapeno cheese has started to melt. 

Serve immediately.  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.