Friday, September 22, 2017

Berry Muffins

Yum

 
Happy First Day of Autumn!

Since school has started back for us, the mornings are a mad rush to get everyone dressed, fed and out the door.  I made a batch of these  Berry Muffins so the kids could help me out by getting themselves a muffin while I got the rest of breakfast ready and their lunches packed.  

The muffins are full of brain boosting blueberries plus some antioxidant filled raspberries and strawberries.  These bright and beautiful muffins are a great way to start your day from the first bite.




Ingredients:

Dry Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet ingredients:
1 cup white sugar
2 eggs
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
2/3 cup chopped fresh  strawberries

1 cup whole fresh blueberries
1/2 cup fresh raspberries cut into half

Optional glaze
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs


 
 Directions:

Sift dry ingredients into  bowl.  Whisk wet ingredients together  except berries.  Add dry ingredients and fully incorporate without over mixing.  Add berries.

Fill into a well greased or sprayed muffin tin (I did not use liners) Bake at 375 degrees for 17-22 minutes or until toothpick comes out clean.  Serve hot or at room temperature. Keep in airtight container.  Enjoy.
Note: You can make the optional sugar glaze  by mixing the powdered sugar and water then top the muffins when they have cooled down.

 





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.

Wednesday, September 13, 2017

Tandoori Tacos

Yum


My husband and kids love tacos.  So I am always playing around with new versions of tacos to let them try.  This time around I had some chicken marinating in fridge that I was planning on making some tandoori bites to eat with rice.   When I went to prepare dinner, I opened my fridge and saw a packet of corn tortillas and I quickly changed my mind.  That's how Tandoori Tacos became dinner.

I knew the kids would want a sauce to top off their tacos so I turned to the yogurt I had in the fridge and the mint growing in pots on my deck.  The sauce only took a minute to make and dinner was done in a jiffy.   The kids loved assembling their own tacos and I had a table full of happy smiles while eating dinner. 

Note:  If you want to make this a low carb option, just omit the tortillas and make a salad out of the lettuce.  The yogurt mint sauce also can serve as a dressing for your salad. 



Ingredients:
2lbs boneless/skinless chicken breast cut into large chunks

Marinade:
1 cup plain yogurt
1 Tbs garam masala powder
1 Tbs paprika powder
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
salt and black pepper to season chicken well



Yogurt Mint sauce:
1 cup plain yogurt
1 small handful of minted chopped
1/2 tsp of ground cumin
2 tsp fresh lime juice
salt to taste
Stir well and allow to chill for a few minutes before serving
Taco Assembly:
Corn or flour tortilla heated on skillet (both sides)
shredded lettuce
sliced cucumbers
sliced radishes
sliced red onions


Directions:
Cut chicken into large chunks and marinate with the yogurt, garam masala, paprika, ginger, garlic, salt and black pepper for 4 hours up to overnight.  When ready to cook, allow chicken to sit out for 30 minutes to bring to room temperature and heat skillet with 1 Tbs canola oil.  Fry each piece of chicken until browned on outside and cooked through.   

To assemble:  Make yogurt mint sauce and sliced lettuce, cucumbers, radishes etc...  
Then heat tortilla up on each side for 30 seconds on hot griddle.  Place lettuce, tandoori chicken and top with mint yogurt sauce 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.

Tuesday, September 5, 2017

Steak and Potato Hash Topped with a Fried Egg

Yum

 

 Ingredients:
2-3 red potatoes (with skin on) par boiled (3/4 of the way cooked)
1 green bell pepper chopped (or substitute your favorite pepper)
1 medium onion chopped
1/2 tsp granulated garlic
1/2 tsp dried thyme
red  chili flakes to taste
l1b flank steak cut into thick cubes
salt and black pepper to taste
canola oil to saute
fried egg

Directions:



Cut steak then salt and pepper it.  Brown seasoned steak in a frying pan (in batches so not to crowd the pan with a little canola oil until cooked to your taste. Remove steak from pan and set aside until later.

Add 1 Tbs canola oil to frying pan
and saute onions, peppers and par cooked potatoes with salt, black pepper, granulated garlic, red chili flakes and dried thyme. 

 Once potatoes are well browned, add cooked steak back into pan and saute for another minute.    Fry egg for each person and top over steak and potatoes.  Serves 3-4 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.