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.