Monday, February 20, 2017

Chickpea and Chicken Curry with Spinach

Yum


This is a satisfying curry made out of protein packed chickpeas, chicken and spinach.

My son and daughter love chickpea curry, but my son does have one complaint... where is the meat?  He is just like his father... they have to have some kind of meat in a meal to make it a complete meal for them.   My daughter and I can totally forgo the the "meat" part of the meal and eat this as a completely vegetarian meal, but I have to satisfy the men in my life so I added some chicken to the dish. 

My son was so happy when he saw the pieces of chicken in the curry.  He was prepared to eat this dish for every meal until it was all gone.  Which is what they did (no complaints from me since I didn't have to cook again until it was all gone). 

They loved it so much, I had to make this curry again within a week.  Good thing it comes together pretty easily and is very budget friendly.  



Chickpea and Chicken Curry with Spinach
Recipe by Ramona from Kitchen Simmer

Ingredients:
2lbs chicken breast cut into large bite-size pieces
2 cans chickpeas (15oz) drained
8oz fresh spinach (baby spinach) coarsely chopped
1 large onion chopped
2-3 green chilies (or jalapenos chopped)
1 can coconut milk
1 Tbs grated fresh ginger
1/2 Tbs grated fresh garlic
1 Tbs cumin powder
1 Tbs curry powder
1/2 Tbs garam masala powder
1 tsp turmeric powder
1 pint fresh tomatoes chopped 
1 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp fenugreek seeds
small handful curry leaves (optional)
1 stick cinnamon 
salt and black pepper to taste
red chili powder to taste
1 can of water (use coconut milk can to measure this)
3 Tbs canola oil (or as needed)

Directions:
Heat oil in pan on high heat and add curry leaves, cinnamon stick and fenugreek seeds. Cook for 30 seconds.  Then add the chicken, season with some salt and black pepper then saute for 3-4 minutes.

Next add the ginger and garlic to pan and saute for 1 minute.  Then add the mustard seeds and cumin seeds and saute for another minute.

Next add the onion, tomato and green chili.  Saute for 2-3 minutes with a little more salt for seasoning.  Then season with the cumin powder, garam masala powder, turmeric powder, red chili powder and curry powder. 

Next add the drained cans of chickpeas.   Lower heat to medium and add the can of coconut milk and water (rinse coconut milk can and measure water using the can).

Taste and season again with salt. Simmer curry on medium heat for 15-20 minutes.   Next add the fresh spinach to pan and wilt.  Cook for another 2-3 minutes and serve over rice with with any indian flat bread.  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, February 13, 2017

Valentine's Day Punch

Yum

This fruity non-alcoholic punch is a perfect way for the whole family to toast Valentine's Day.  

These days, I don't just have one Valentine to celebrate with... I have have three.  My two kids are definitely into celebrating Valentine's Day so I made a non-alcoholic punch for the whole family to enjoy. 

This punch comes together in a few minutes and it's so festive and tasty.   Happy Valentine's Day... I hope you have a sweet time with your loved ones!



Valentine's Day Punch

Ingredients: 
2 liters of blood orange soda (can substitute regular orange soda)
64oz bottle cranberry juice cocktail 
2 liter bottle lemon lime soda
juice of one lemon
Garnish with slices of oranges  or blood oranges

Directions:
Chill all ingredients first before use.  Then mix all ingredients together in a punch bowl or large pitcher and garnish with orange slice.   Serve chilled.  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, February 2, 2017

Beef and Bean Taquitos

Yum

Super Bowl Sunday is coming up and my kids asked for some fun taquitos to enjoy while watching the game.  These beef and bean taquitos are so easy to make and are so much tastier than the frozen kind found at the grocery store.  I really stuffed them with beans, beef and cheese and you aren't getting these out of any box. 

Grocery shopping with my kids can be trying sometimes.  They always see things at the grocery store that are just not on my shopping list.  This week it was boxes of frozen taquitos.  I told them that I could make taquitos at home really easily so they made me keep my promise.

These Beef and Bean Taquitos were a big hit with the whole family and they are on our Super Bowl menu this Sunday.  


Beef and Bean Taquitos
Recipe by Ramona from Kitchen Simmer

Ingredients:
Small Flour Tortillas (about 15-20)
2lbs lean ground beef (93-96% lean)
2 cans (15oz) fat-free refried beans
1 large onion finely chopped
1-2 jalapenos finely chopped (seeded for less heat)
1 cup salsa
2 Tbs chili powder (the kind you use for chili con carne)
1-2 Tbs taco seasoning
1 Tbs ground cumin
1 tsp garlic powder
salt and black pepper as needed
2 cups shredded cheddar cheese or cheese you like for tacos 


Directions:
First brown the beef, if it is very lean beef, you may need to add 2 Tbs of canola oil.  Then add chopped onion and jalapenos with some salt and black pepper to the beef.  Next add the chili powder, garlic powder, taco seasoning and cumin powder. Saute well.


Then add the 2 cans of refried beans and the salsa.  Mix well.  Taste for salt and seasoning.  Adjust as needed.  Allow mixture to cool down a bit before proceeding to roll the taquitos.

Heat tortillas to warm up slightly in the microwave by covering the stack with a damp paper towel.  Assemble taquito by adding about 2-3 heaping tablespoons for the beef and bean mixture across the tortilla and then top with some shredded cheese.

Roll the tortilla up and lay it seam side down on a oiled/buttered baking sheet.  I like to put some parchment on the baking sheet and oil the top of the parchment.  Then brush the top of each taquito with melted butter or oil. Bake in a 400 degree oven for 20-25 minutes until tortilla becomes crispy. Serve hot with salsa and/or guacamole.   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.