Friday, March 31, 2017

Asian Curried Tuna Pasta

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Asian Curried Tuna Pasta is a quick and satisfying meal that comes together in just minutes.  What I love about this pasta dinner is it uses pantry and freezer items that I always keep in stock so I can whip this up in a jiffy.   

I always have dried pasta and cans of tuna in my pantry.  I also love to have frozen veggies on hand and of course a variety of spices and curry powders.  It's a meal my kids and husband can all enjoy and I don't have to make any last minute trips to the grocery store to get dinner on the table.

I used to make this pasta dish when I first lived alone and had to cook for myself.  It was a budget-friendly and easy one pot dish that totally satisfied my need for curry, spice, something comforting like lean protein, pasta and veggies. 

The first time I made it for my family, the kids begged me to make it again a few days later.  I guess they really loved it so the next day I went to the store and stocked up on tuna fish.  I have a feeling this dish will be making an appearance more often. :)


Ingredients:
1lb box pasta ( I used elbow macaroni)
2-3 cans white or light tuna (packed in water) drained

1 Tbs grated fresh ginger **(see note)
1-2 cloves garlic grated
1-2 tsp Oriental Curry Powder
3-4 Tbs soy sauce (or to taste)
red chili flakes to taste
1 onion finely chopped
1-2 green chilies sliced
1 sweet bell pepper (any color)
1 cup frozen green peas
salt and black pepper to taste
scallions greens (garnish) -optional 


**Note:  I peel and place ginger in freezer safe bags in the freezer.  I just have to grate it into any dish and I have the flavor of fresh ginger any time. 

 


 Directions:
Boil pasta to al denta texture in salted water. Drain and set aside.  Chop all vegetables and have ready.  In a large pan heat 1 Tbs canola oil and saute ginger and garlic for 30-45 seconds.


Then add all the chopped vegetables (except the peas).  Saute for 3-5 minutes with a little salt and black pepper.  Next add the drained tuna, curry powder and red chili flakes.  Saute for another minute.


 Next add the soy sauce and mix well.  Then add the boiled macaroni and frozen peas.  Mix all ingredients well.  Taste for salt and seasoning.  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.

Monday, March 27, 2017

Strawberry Cheesecake Trifles

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 Strawberries are without a doubt one of my family's favorite fruits.  I am so happy when spring arrives and fresh, juicy strawberries are on sale at the grocery store.  We are also big fans of cheesecakes and trifles.  So I had to put them all together to make a perfect spring dessert.  
 
Of course, since we love all these so much, I was sure we would overindulge and eat all of the dessert in one sitting if I made one giant trifle.  I prevented this by making little mini trifle desserts by putting them in little dessert glasses.  You don't have to run out and buy these special little dessert glasses, you can use a small sized drinking glass that you may already have sitting in your cupboard.  
 
These little cuties didn't last long with the four of use around and when they hinted they wanted more of this strawberry cheesecake trifles made; I could not say no because they are so easy to make. 
 
I think these mini trifles are a perfect spring dessert to enjoy when you wanted a little dessert after dinner or even a little sweet treat snack. 
 

Ingredients:
2 bricks (8oz) soften cream cheese
2/3 cup up to 1 cup of sugar ** (or splenda for low carb)
1 tub whipped topping
Fresh strawberries chopped as needed
1 cup crushed graham crackers
1 Tbs melted butter

Note:  Add sugar to taste.  I like things less sweet, but so I only add 2/3 cup. 

Directions:
Blend softened cream cheese with sugar using an electric mixture until smooth.  Then fold in the whipped topping.    In a separate bowl mix graham cracker crumbs with melted butter and set aside.  To assemble the mini trifles fill cheesecake filling into a pastry bag or zip-top bag so you can easily fill the mini glasses without making a mess.

To assemble trifles place a teaspoon of graham cracker mixture at the bottom.  then pipe some cheesecake mixture. Next add chopped fresh strawberries and more cheesecake filling.  Sprinkle a dusting of graham crackers on top to garnish.  Chill and serve. Makes about a 10-12 mini trifles (depending on the size of your glasses and how much you fill them)  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, March 20, 2017

Quinoa and Sausage Breakfast Bowl

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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 as much healthy food as we can eat.   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.  So this dish can be made the night before (or days before) and I don't have to think about 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 and healthy start.

You can actually eat this breakfast bowl any time of day so it's pretty versatile as well.  I hope you give this breakfast bowl a try... it really fuels your day. 


Ingredients:
3-4 cups cooked quinoa (See my instructions on how to cook quinoa perfectly here)
1 package breakfast sausage links 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.  

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.

Monday, March 6, 2017

A Tribute to My Father

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I consider myself so very lucky because I got such a wonderful man to call my father.  My dear Dad passed away last week, but he will always be the strong patriarch of our family.   

I always thought my dad looked like a silent film star in his twenties.  He was not just handsome, he was a man of many talents as well.  He was an artist, fantastic singer, and musician (he could play the violin, guitar and  mandolin).  He also loved to be knowledgeable about everything so he would literally read the Washington Post Newspaper from cover to cover. 


The one thing my dear Dad could not do by any means was cook.  He was lucky to be married for over half a century to my mother... the best cook I know.  I asked my mother about his favorite dishes and she had to admit he loved it all.  He was not a picky eater either.  He could be happy with an elaborate meal or just as happy with peanut butter and crackers.  The one thing he did have to have several times a day was a hot cup of Sri Lankan tea.  So I did a variety of food from savory to sweet (he loves both equally) to showcase the dishes my Dad would love and enjoy. 



My father has always been larger than life in my eyes.  I was so fortunate to have this man I call "Thathi (father in Sri Lanka) in my life for so long because he filled it with his wisdom, his music, and his caring nature.  He was my rock.  So thank you Thathi for all you have done for your children and grandchildren.  You were simply the best. 



Recipe Links:
 Sri Lankan Pineapple Curry (Vegan)

Sri Lankan Fiery Pork Curry

Fiery Deviled Shrimp Curry

Crab Curry- Sri Lankan

Mango Pineapple Granita

Spicy Pineapple and Cranberry Chutney

Sri Lankan Cutlets- Tuna Fish: Version 2

Sri Lankan Miris (red chili) Kokis

Sri Lankan Spicy Coconut (Pol) Sambol 2 

Deviled Onion Sambal- Sri Lankan (Spicy)

Sri Lankan Kiri Bath (Coconut Milk Rice)

 


Sri Lankan Milk Toffee

 

Sri Lankan Lunu Miris (Chili and Onion Sambol)

 


Sri Lankan Coconut Milk Rice with Sweet Coconut St...

 

Sri Lankan Pani Pol (Coconut in Kithul Treacle)

 

 Sri Lankan Coconut Roti (Flat Bread)

 


Chicken Curry- Sri Lankan- My Mother's Version


 



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.