Saturday, October 6, 2018

Curried Pumpkin Lentil Soup

Yum
   

I love a spicy curried soup when the cool weather starts to blow.  This pumpkin soup is very satisfying and will warm you up from head to toe.  It is full of great flavor, fiber and protein.   You can make this totally vegetarian if you wish, but I added chicken broth and bullion to flavor the soup.  This soup makes a perfect starter to any meal or a perfect light lunch.  Of course, I had it for lunch and did eat two bowls (yes because I liked it that much!)





Curried Pumpkin Lentil Soup

by Curry and Comfort
Prep Time: 15
Cook Time: 30
Ingredients
  • 2 cans (150z) pumpkin puree ( do not use canned pumpkin pie filling)
  • 1 cup dried masoor lentils
  • 1 large onion diced
  • 2 carrots peeled and grated
  • 1-2 green chilies sliced
  • 1Tbs grated fresh garlic
  • 1 Tbs grated fresh ginger
  • 2Tbs butter
  • 1-2 Tbs canola oil
  • 1 can coconut milk
  • 4 cups chicken or vegetable stock
  • 4 cups water
  • chicken or vegetable bullion powder as needed
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • 1/4 tsp cinnamon
  • 1/8 tsp grated fresh nutmeg
  • salt and black pepper to taste
Instructions
1. Heat butter and canola oil in a large soup pot. Then add diced onions, carrots and chilies to saute until softened. Next add ginger and garlic. Saute for another minute or more.
2. Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute.
3. Next add well rinsed lentils with the broth (chicken or vegetable) and water. Simmer for 25 minutes on medium high heat.
4. When lentils are fully cooked and soft blend with a emulsion blender or in batches in a food processor until creamy.
5. Then add the canned pumpkin and blend until well combined.
6. Finish with can of coconut milk and simmer for 5-7 minutes. Check seasoning and adjust as needed with bullion, salt and pepper. Serve hot. Enjoy.
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Step by Step Directions:
Heat butter and canola oil in a large soup pot.  Then add diced onions, carrots and chilies to saute until softened. Next add ginger and garlic.  Saute for another minute or more.   Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute.

Next add well rinsed lentils with the broth (chicken or vegetable) and water.  Simmer for 25 minutes on medium high heat.

When lentils are fully cooked and soft blend with a emulsion blender or in batches in a food processor until creamy.

 Then add the canned pumpkin and blend until well combined.  Finish with can of coconut milk and simmer for 5-7 minutes.  Check seasoning and adjust as needed with bullion, salt and pepper.  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.

Tuesday, September 25, 2018

Apple Cinnamon Cake Donuts

Yum


Apples and cinnamon are two of my favorite fall flavors.  I have been buying a lot of apples to enjoy, but sometimes I cannot eat them fast enough.  I had a few apples that I wanted to use up quickly so I decided to make a very easy Apple and Cinnamon Cake Donut.  What makes these donuts easy?  Cake mix, of course!

I also added applesauce, apple cider and ginger to really bring home that fall flavor.  Adding the apple sauce also makes these a little more figure friendly since there is no butter or oil in the batter. 

 


To make these cake donuts you also need the help from a donut pan.  Now if you do not have a donut pan you can add a little more liquid (I'll tell you how much) and you can make delicious muffins cakes instead.

These donuts are moist, full of bits of apple goodness and spice.   You can eat them for breakfast, dessert or as a snack with a cup of tea or coffee.    Don't let fall pass you by without trying these apple delights.



Apple Cinnamon Cake Donuts

by Curry and Comfort
Prep Time: 20
Cook Time: 15-20
 (18-20 donuts)
Ingredients 
Donut batter
  • 1 box yellow cake mix
  • 2 large eggs
  • 1/2 cup apple cider
  • 1/2 cup apple sauce (unsweetened)
  • 2 cups peeled and diced apples
  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
To make muffins instead of donuts
  • Use 1 cup apple cider instead of 1/2 cup suggested in donuts
To make glaze
  • 1 cup powdered sugar
  • 1-2 Tbs apple cider
Instructions
1. Peel apples and core them. Cut into a small dice.
2. Mix the eggs, apple sauce and apple cider together.
3. Mix in the cake mix, cinnamon and ginger. Combine batter well.
4. Add diced apples and stir well.
5. Grease donut pans well and fill 3/4 of the way up (do not over fill)
6. Bake for 15-20 minutes or until donuts are baked fully.
7. Allow donuts for a 10 minutes if you are eating them directly. If you want to glaze them, allow them to cool to room temperature.
8. Combine glaze ingredients and use a spoon to pour over the donut. Allow to set for a few minutes and enjoy.
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Step by Step Directions in Photos:







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.

Friday, September 14, 2018

Chocolate Covered Apples

Yum

I know it's not technically fall yet... but when school starts and September 1st  goes by.... I'm thinking fall 'all!   I love apples and always have a big bowl of apples sitting on my kitchen counter.  My son is not the biggest fan of apples, but he loved these.  Chocolate coated and dipped in fun candy, coconut and peanuts... how can you go wrong?  My daughter took some chocolate dipped slices of apples as her "dessert" in a her lunch box today too.  So, don't just make these during the fall... this is a fun dessert or treat any time. 


 
Ingredients: 
1lb chocolate
6-7 small apples
popsicles sticks as needed
baking tray lined with wax paper

Garnishes:
chopped peanuts
M&M or Reese's Pieces chopped
Bakers sweetened coconut
chocolate sprinkles




Directions:
Wash and remove stem from all apples. Insert popsicle stick into apple and chill apples until needed. Next melt chocolate over double boiler until melted and stirred well.  Dip apples into melted chocolate and them sprinkle or dip into garnishes of choice.  Place coated apples onto wax paper and then chill until chocolate is set.   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, September 3, 2018

Kale Pineapple and Orange Smoothie (Non-Dairy)

Yum

Have you heard that Kale is a Superfood?  I love Kale because it's so versatile.  I have curried it... put it into pastas, soups, stir fries... now an amazing smoothie.   My daughter drank half the blender of this smoothie after tasting this wonderful fruit and kale filled non-dairy smoothie.  It's a great away to start your day and boost your health in the process.



Ingredients:
1 cup kale chopped (no stems... just the leaves)
1 pineapple, peeled and  cut into chunks (for a frosty smoothie freeze some of the pineapple)
3 seedless oranges peeled and cut into segments
2 cups almond milk (I used vanilla flavored)
sweetener (if needed.. I used none)
1 cup ice- if your pineapple is not frozen

Directions:
Prepare all fruit and vegetables.  Place in to blender and blend until smooth.  If you desire a very smooth texture, strain before serving.  We had it without straining.  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.

Friday, August 24, 2018

Smashed Potato Salad with Avocado Dressing

Yum

I made this Smashed Avocado Potato salad to enjoy with some BBQ.  I call this smashed potato salad because I coarsely mashed the potatoes without cubing them in traditional potato salad.   I loved the texture and it was a perfect side dish with the creamy avocado dressing.  The dressing is pretty versatile and I will definitely try it with a pasta salad soon. 


Ingredients:
3lbs potatoes ( I used red skin potatoes so I did not peel them)
4-5 hard boiled eggs
1 tsp celery seeds
1-2 Tbs sweet pickle relish
1/2 cup small diced red onion
1/2 cup small diced celery
1/2 cup small diced bell pepper (any color)
salt and black pepper to taste


Dressing:
1 ripe avocado (I used a medium Hass)
1 tsp lemon juice
4-5 Tbs mayonnaise
1 Tbs yellow mustard
1 Tbs sugar
1 Tbs vinegar
salt and black pepper to taste

Blend all ingredients in food processor until smooth.


 


 Directions:
Boil eggs, cool and peel.  Boil potatoes until fork tender drain and cool. Use a potato masher to smash the potatoes and eggs.  Add the celery, onion, celery seed, bell pepper, pickle relish and prepared avocado dressing.  Mix well together and chill for 30 minutes before serving. 

 



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, August 14, 2018

Sriracha Deviled Eggs

Yum
 
 Have you tried Sriracha sauce before?  It's one of my favorite condiments and we use it more often at our house than ketchup.  Adding some sriracha is a great way to put some real "devil" into your deviled eggs.  These deviled eggs are really simple to make and that's a good thing because they get gobbled up fast too.  Next time, I will make a double batch to keep the family happy.



Ingredients:
12 Boiled and peeled eggs
1-2 Tbs Sriracha sauce
1 Tbs sweet pickle relish
1 Tbs yellow mustard
1/2 cup mayonnaise (or more as needed to make creamy)
salt and black pepper to taste



Directions:
Boil eggs and peel them.  Cut in half and remove yellow yolk and mix with all other ingredients.  Fill empty white of egg halves and top with a drop of sriracha.  Keep chilled until you serve. Enjoy.



Tip:  Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water to cover eggs.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10-12 minutes. Drain away the hot water and replace with cold water.  Peel eggs immediately.

 




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, July 31, 2018

Strawberry Lemonade Slushy

Yum


My kids and I were running errands on Saturday and it was hot outside.  My son asked if I could stop for a lemonade slushy he saw on a Burger King poster as we drove by the restaurant.  I knew I could make it at home for less, but he was thirsty and this Mom caved in and said okay.  We bought a large for $2.99.   Then I watched them make it... ice... lemonade concentrate... blender... done.  I was right.... it was totally not worth the money.  I looked around my house the next day.. ice in freezer (free), lemonade concentrate in freezer ($1.27 on sale) and I even added some healthy strawberries in for good measure.  They were so thrilled that I could not only make this slushy at home... but it tasted better to them too.  Score... one for Mom!


Ingredients:
4-5 cups ice
1/2 cup frozen concentrate lemonade
1 cup chopped strawberries
mint for garnish (optional)


Directions:
Add all ingredients to blender.  Blend until ice is slushy.  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.