Halloween Treats 2017

 

 

 

Kids in the Kitchen: Halloween Fruit Treats

 

 

Devilishly Spicy Ghoul-ash

 

 

 

Halloween Witch's Hat Cookies

 

Decorated Pumpkin Cake

 

Bloody Cyclops Cupcakes

Yummy Mummy Pizzas

Gummy Worm Halloween Cupcakes

Candy Corn Rice Krispies

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 Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Chinese Chicken Curry Stir Fry

Many years ago I went to a Chinese restaurant and saw a dish called Chinese Chicken Curry.  I was immediately intrigued because I never thought of curry being a part of Chinese cuisine.  

The restaurant brought out this lovely mildly curried chicken dish with pieces of potato, carrots and peas.  I was fascinated because the curry flavor was familiar yet very different to the curry flavor used in Sri Lankan cooking. 

So, yesterday I was browsing in the international aisle of my grocery store when I saw "oriental curry powder".  I had to buy it and try to make that Chinese curried chicken.  I threw it together with the spices and flavors I thought suited a Chinese chicken curry and it turned out as fantastic as the dish I had at the restaurant all those years ago.  

Next time you're in the international food aisle take a look and see if you can spot some new spices to play around with. I'm looking forward to the next dish I can try with this curry powder.

Chinese Chicken Curry

Recipe by Ramona from Kitchen Simmer

Ingredients:

• 1lb of boneless/skinless chicken cut into bite size pieces
• 1 can (15oz) coconut milk
• 1 Tbs garlic grated or minced
• 1 Tbs of ginger grated or minced
• 1/4 cup of soy sauce
• 2Tbs Chinese curry powder
• 1/4 tsp of Chinese five spice powder
• 1 tsp of red chili flakes (or to taste)
• 1 medium onion chopped (large)
• 2 medium potatoes cubed into bite size pieces
• 1 bunch of broccoli florets (or frozen peas)
• 1 cup of carrots sliced
• 1 cup of chicken broth or water/bullion equivalent

Special Notes

If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.

 

Directions:

Heat a large pan with 2Tbs of canola oil. When oil is very hot add your chicken and fry for a minute.  Then add your ginger/garlic paste and stir fry for another 1-2 minutes.

Next add your diced potatoes and the onion and stir fry for another minute. Then add your curry powder, chili flakes, five spice powder and fry for another minute.

Next add your soy sauce, chicken broth and coconut milk.  Bring to a simmer and allow the potatoes to be almost fully cooked.

Note:  Taste for seasoning. If you require more salt flavor, add a little more soy sauce.

Finally add your broccoli (or peas) and carrots. Cook for another few minutes until the broccoli and carrots are tender crisp.


Note: Your "gravy" should thicken up on it's own, mine did.  If you need to thicken up your gravy, just take 1Tbs of cornstarch to 2Tbs of water and mix well then add it to the gravy and allow to boil until the gravy thickens up.

Note: If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.

Edited note:  I wanted to further elaborate about the spices in the Chinese curry powder.  The bottle's ingredients states the following:   turmeric, coriander, cumin fenugreek, black pepper, garlic, star anise, cloves, allspice and other spices.  So the curry powder is similar to the ingredients of Indian curry powder.   Chinese Five Spice is a combination of  fennel, cloves, cinnamon, star anise and Szechuan peppercorns.  I think combining regular curry powder and Chinese Five spice powder together would give you a very close taste to the Chinese curry powder. 

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.

Spicy Onion Curry

My kitchen would not function without onions.  I put it in almost all my savory food because it's one of the best ways to develop flavor.  Most dishes around the world start with onions, but it's only an ingredient... never the star of the dish.  

 

Now in Sri Lanka we make a lot of onion dishes that put the onion front and center.  Two dishes we make a lot are Lunu Miris (onion and chili sambol) and Deviled Onions (Seeni Sambol).   Now today's Spicy Onion Curry shows the same amount of love to the onion.  It's so quick an easy to make and it's becoming one of my favorite go to dishes to make when I need a spicy gravy to eat roti or naan.  

 

You can even boil some eggs and add to this dish to make it even more hearty.  This dish can be made vegan or vegetarian.  It can be eaten with rice and curry or with bread/flat breads. So don't make your onions just a simple ingredient... make it the main ingredient.

Spicy Onion Curry

by Curry and Comfort

Prep Time: 10

Cook Time: 20

Ingredients (4-6)

• 2-3 medium onions sliced thin
• 1-2 green chilies (jalapeno, serrano etc..) sliced
• 10-12 curry leaves
• 1-2 pandan leaves
• 1 (1 inch piece) cinnamon stick
• 1 tsp fenugreek seeds
• 2 tsp mustard seeds
• 3 Tbs oil (I used canola)
• 1 tsp turmeric powder
• 1Tbs (or more to taste) red chili powder
• salt to taste
• 1 1/2 cups coconut milk

Directions:

Slice onion and get all ingredients together.  Heat oil on on medium heat and add a small handful of the onions, pandan leaves, curry leaves, fenugreek seeds, mustard seeds and cinnamon stick.  Saute for 1 minute.

Then add the bulk of the onions, turmeric powder, red chili powder and salt. Cook on medium heat for 4-5 minutes.  Then add the coconut milk and cook for another 2-3 minutes.  Taste for salt and spice.  Serve with rice, roti, bread etc.. 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.

Apple Pie Egg Rolls

Apple Pie Egg Rolls

Enjoy the bounty of fall apples with these fun and delicious Apple Pie Egg Rolls! 

 

Apples are all abound at the grocery store... and I love it.  I think you can really get into "an apple a day" with these egg rolls.  

 

Don't bother with rolling out a pie crust... just buy some egg roll wrappers and make some crispy and delicious egg rolls for dessert tonight!

Ingredients:

1 package egg roll wrappers (about 20)
powdered sugar
Store bought caramel sauce *** if you decide not to make the homemade version below**

Apple filling:
4-5 medium granny smith apples (peeled, cored and finely diced)
1Tbs of fresh lemon juice
1/2 cup of brown sugar
1-2 Tbs of butter
1 tsp of cinnamon
1/4 tsp of nutmeg
small pinch of salt

Caramel Sauce: (from the Pioneer Woman)
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract
Source: http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe/index.html

Directions:

Apple Filling:

Peel the apples and diced small.  In a pan add apples, butter, salt, cinnamon and nutmeg. Then add  brown sugar and cook on medium low for 4-5 minutes until the apples are tender, but not mushy.  Cool apple mixture before proceeding.

Caramel Sauce:
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Egg Rolls:

Add about 2 Tbs of filling in the center of egg roll.   Fold  bottom corner over and sides in.


Roll tightly and seal the edge with water. Have all egg rolls done before frying.  Do not lay on top of each other so they don't stick together.

Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels.  Sprinkle with powdered sugar and serve with caramel sauce for dipping.  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.