Tuesday, April 17, 2018

Avocado BLT Sandwich

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April is National BLT Month... 
I am celebrating with this juicy and creamy Avocado BLT Sandwich!  YUM!
 


Avocado BLT Sandwich

Ingredients:
2-3 slices of baked bacon per sandwich
3-4 slices of tomatoes
Sliced ripe avocado
lettuce
Toasted bread

Directions:
The easiest way to make bacon is to bake it in the oven.  You will get perfectly crispy bacon every time.  Preheat your oven to 400 degrees.  You will need a baking tray and some cooling racks placed on top of it or you can use your broiler pan that is slotted
Yummy BACON!!
with a drip pan.  Lay your bacon across the cooling racks.  Place them in the oven for 15 minutes or until the bacon is fully cooked and ready to crumble.  The bacon will be crispy, perfectly straight and all the oil will have dripped to the lower tray.  I love this method. 


Then slice tomatoes and season them with a little salt and pepper.  Slice avocado and squeeze some lime juice on them to keep them from browning.  Toast bread.  Assemble with lettuce on the bottom, then tomato slices, bacon and finally the avocado.  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, April 2, 2018

Starbucks DIY Pink Drink

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Three store bought ingredients is all you need to make Starbucks "Pink Drink" quickly, easily and affordably at home!

My tween daughter and I became curious about Starbucks "Pink Drink" after watching a YouTuber mention it on her channel.  I had to admit the drink looked delicious, pinkalicious and lovely!  So, my daughter and I set out to go to Starbucks and try out the Pink Drink that looked so refreshing.  After just once sip... we were hooked!   Of course, I am frugal and going to Starbucks for a $5 drink was not something I would ever do on a regular basis.  So, I had to find out how to make this drink at home.  

I set out to research it out on the internet....and trust me when I tell you that we had some "less than tasty" Pink Drink fails! Urgh!  Then finally we came across a few recipes that used these simple ingredients... Eureka!  My daughter was thrilled and she has had a Pink Drink every day since I made this recipe for her.  I don't mind making it for her since it costs about 75cents for this at home version.   Now, that is something this frugal Momma can get behind.




Starbucks DIY Pink Drink 

Ingredients: 
1 cup water 
1 Packet Pink Lemonade Drink Mix ** see note
1/2 cup White Grape Juice
1- 1 1/2 cups Unsweetened Coconut Milk ** see note
1 cup ice  
Sliced fresh strawberries as desired

Notes: 
1. I used the pink lemonade drink mix packets recommended for individual water bottles that Walmart carries (Great Value brand). You can also use the packets made by "Crystal Lite" for their on the go packets that they recommend for water bottles. 

2.  This recipe is for one large (venti) size cup from Starbucks 

3.  Only use coconut milk for this recipe.  Do not use regular milk or almond milk because they will curdle. We tried almond milk and it did not mix well, it curdled then separated after sitting for a few minutes. The coconut milk mixed perfectly.

Directions:
Step 1:  Dissolve pink lemonade drink mix with water.  
Step 2:  Add white grape juice and mix well.
Step 3:  Add coconut milk as desired to taste. We added to the top of the "Venti" cup after placing the ice and the lemonade/white grape mixture. 
Step 4:  Add sliced strawberries and stir well.  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.

Sunday, March 25, 2018

Easter Celebration Recipe Round Up 2018

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 Wishing everyone a very Happy Easter!!

Easter Peep S'mores (Microwave Version)

Easter Peep and Bunny Cupcakes

Spring Chocolate Chocolate Rice Krispies Trea






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 19, 2018

Asparagus and Mushroom Curry

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Spring is my favorite season.  I simply love seeing all the trees flowering and the spring blossoms... and of course the mild and sunny weather.  Since I am a "foodie",  I also love when fresh asparagus comes into season.  
 
Right now asparagus is everywhere in the grocery stores.  I bought several bunches of asparagus and decided to pair it with some mushrooms for a fantastic curry. We ate this with my Basic Lentil Curry, rice and a few other curries.   I can't wait to buy more asparagus to play with and make this dish again.



Ingredients:
1lb of fresh asparagus sliced
1/2 lb (8oz) sliced mushrooms
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/2 tsp of turmeric powder
Red chili powder (to taste)
1Tbs of curry powder
salt to taste
1tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water

Note:  When working with asparagus remember to cut the bottom portion that is to tough to eat.

Directions:

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat.  Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds.   Fry for a few minutes until onions become tender.  Then add your cumin and mustard seeds.  Fry for another few minutes.

Then add the sliced mushrooms. and saute for 3-4 minutes. Next add the cut asparagus and salt to taste then saute for another 2 minutes.
Finally add the red chili powder, turmeric, curry powder, sugar, vinegar and water then cook for 10 minutes.  Finish off with the coconut milk and cook for another 5-7 minutes.  Taste for salt and seasoning. Serve as part of a rice and curry meal. 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, March 11, 2018

Recipes for St. Patrick's Day 2018

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Happy St. Patrick's Day!!!








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, March 4, 2018

Slow Cooker Steak in Mushroom Gravy

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 My husband and kids are big fans of meat and potatoes meals  I made this easy slow cooker steak with mushroom gravy and a big pile of mash potatoes for dinner recently.  They could not get enough of it, especially since the steak was so tender you could cut it with a fork.  I used inexpensive cubed steak so it was budget friendly too (bonus touchdown for me).  I loved how the meat, gravy and vegetables were all easily done by the slow cooker.  All I had to do before I put the meal on the table was boil some potatoes to make some simple mash potatoes.  This is one meal that had even the picky eaters in our home smiling during dinner.


Ingredients:
3lbs cubed steak cut into large steak size pieces
1/2 cup flour
salt and black pepper (used twice)
2 medium onions sliced
1/2 lb (8oz) button mushrooms  sliced in half
1/2lb baby carrots or large carrot equivalent
1 packet onion soup mix
1 can condense cream of mushroom soup
1 1/2 cups water
1 tsp dried thyme
1 tsp granulated garlic
red chili flakes to taste

 Directions:
Mix flour with salt and black pepper. Dredge cube-steak with seasoned flour on both sides.  Heat a saute pan with 1-2 Tbs of canola oil and brown both sides of cube steak. Place browned steaks in slow cooker and turn on high.

Next brown mushrooms in pan for about 5 minutes (there should be some oil in the pan from the steak, if not add 1 tsp).  Add sauteed mushrooms, onions and carrots to slow cooker.

Stir together water, soup mix and condense mushroom soup, then add to slow cooker.  Finally add dried thyme, red chili flakes, garlic and more black pepper.  If needed add more salt.    Cook on high for 4 hours.  Serve with mash potatoes.  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, February 18, 2018

Spicy Chicken Cacciatore

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While growing up, my mother cooked our family a lot of rice and curry meals.  The only problem is with a rice and curry meal you have to cook at least 3-4 dishes to make a complete meal.  That means more pots and pans to clean up too.   My mother decided a one pot dish that we could eat over rice could come in handy during the week when she was rushed to get dinner on the table. 

One of my favorite one pot dishes that she cooked was Chicken Cacciatore.  She did not cook it in the traditional way, she spiced it up and added a lot more aromatics to the dish.  I love the flavor of ginger in this dish.

I recently cooked this dish for my family and it was a hands down winner.   So if you're looking for an easy dish to cook in the hustle and bustle of the last few days before Christmas, this is the dish for you.



Ingredients:
4lb skinless bone in chicken thighs
3 Tbs canola oil
1 medium onion chopped
4-6 stalks celery sliced
1 large green bell pepper chopped
1/2lb sliced button mushrooms
2-3 tsp grated fresh garlic
1 Tbs grated fresh ginger
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 Tbs paprika
1 jar (45oz) pasta sauce
2-3 Tbs Worcestershire sauce
1 chicken stock or water
salt and black pepper to taste
red chili powder to taste

Serve with:  rice or pasta

 Directions:
Clean skin of bone in chicken thighs.  In canola oil, saute onion with some salt.  Then add ginger and garlic.

Next add the chicken thighs and saute with onions, ginger and garlic.  Then add the oregano, basil, thyme, red chili powder, paprika, salt and black pepper and toss with chicken.

 Next add your favorite style spaghetti sauce, water or chicken broth and vegetables.

Bring very thing to a boil and them put on a medium simmer for 1 hour.  Taste for seasoning and adjust as needed. Serve over hot rice or pasta.  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, January 30, 2018

Monday, January 22, 2018

Sri Lankan Pittu (Rice Flour and Coconut Dish)

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Sri Lankan Pittu
Traditional Sri Lankan food always makes me very happy, hungry and ready to eat.  Most of it involves very simple ingredients like rice and coconut.  
One dish that is made from coconut and rice flour is called Pittu.  My mother says that Pittu is her favorite dish to eat and will gladly eat it every day.... I am totally ready to do that as well. 

Pittu comes to Sri Lanka from the Kerala region of India and is known as Puttu or Putu there.  The recipes I have read about the Kerala version is made with slightly different ingredients, but this recipe is how Sri Lankans make and eat Pittu.
Pittu is traditionally eaten for breakfast in Sri Lanka. Now a days it is also eaten for lunch or dinner since people are off and rushing to work and school in the morning and cannot eat a leisurely long breakfast. 
The process of making pittu is simply mixing coconut with the rice flour to form a "crumbled texture" mixture.  Then that mixture is placed in the cylinder tube of the Pittu steamer and steamed for about 5-6 minutes and it comes out as a solid Pittu tube.  You can use either red or white rice flour to make pittu so it is a wonderful gluten-free dish.   
The pittu is then eaten with warmed coconut milk, lunu miris and any spicy meat, fish or vegetable curry.    I love that such simple ingredients can create beautiful and delicious food.  Now that's something to really celebrate!



Ingredients:

5 cups desiccated coconut
1 (15oz) can coconut milk
1 can hot water (use the coconut milk can to measure)
2 tsp salt
8 cups rice flour

Directions:
Step 1: Place the desiccated coconut in bowl and pour coconut milk and can of hot water over it.  Mix well and allow coconut to soak for 20-30 minutes. 
 
Step 2:  Sift together rice flour and salt.  Set aside. 

Step 3:  Set up steamer with hot water and bring pittu steamer to a boil until you see the steam coming out of the top of the steamer.   
 
Step 4:  In a new bowl, take up cup of sifted rice flour/salt mixture and mix with 2/3cup soaked coconut mixture.  Use fingers to create a "crumble texture".   

Note:  This texture is really important. It should be a dry crumble so sprinkle a little flour mixture to make sure you get the right texture.
Step 5: Take the steamer tube and place the piece that separates the tube part from the steamer part.   It's the little metal circle in the photo shown here that has holes.  These holes allow the steam to go up through the pittu mixture and steam it all together into a tube.   

Note: We recommend that you wash this round metal piece between each steaming because it will get pittu residue on it and that will prevent the steam from going through the holes.  I simply placed a small bowl of cold water to dip it into and clean off quickly before resetting it in the pittu steamer.   

 Step 6: Then fill the tube with the dry crumble mixture of the rice flour and coconut until you get to the top.  Place the  lid on the steamer tube and back on the base that is full of boiling water. 
Step 7: Steam pittu for 5 minutes until you see steam coming out of the top of the pittu steamer.  Then allow it to steam for about 1-2 more minutes.  That means the steam has worked it's way through all the pittu ingredients and steamed everything together.  Take the pittu tube off  the base and use a wooden dowel/pole to push the pittu out of the steamer. 

Step 8:  Repeat until all the mixture is used and you have cooked your pittu.  
Note:  My mother says that once you are steaming the pittu, work on making the crumble for the next tube of pittu.  It's best to work in batches otherwise if you mix all the flour/salt with the soaked coconut at one time the crumbles mixture becomes too tough or soggy.

This amount of pittu will serve 6-8 people or more.  Eat it with, coconut milk gravy,  lunu miris and any spicy meat, fish or vegetable curry.

Note:  To make the coconut gravy just mix 1 can (15oz) with 1 tsp of salt. Stir well and this is poured over the pittu and eaten with the other condiments and curries. 





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.