Monday, September 30, 2019

Apple Cake with Caramel Glaze plus bonus Muffins

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Fall is apple picking time.  I made this apple cake recipe that really got us in mood for the fall season. I ended up with a little too much batter to fit in my bundt pan so I also had some bonus muffins to enjoy as well. 

Are you excited about fall?


Ingredients:

Wet Ingredients:
1 1/2 cups sour cream
1/2 cup canola oil (can substitute applesauce here)
3 eggs
2 tsp vanilla
1 cup brown sugar
1/2 cup white sugar
1 cup milk
2 tsp cinnamon powder
1/4 tsp freshly grated nutmeg
2 cups chopped peeled apples
1 cup chopped nuts (almonds, walnuts or pecans)
 
Dry Ingredients:
3 cups All Purpose Flour
1/2 tsp salt
3 tsp baking powder
1 tsp baking soda

Caramel Sauce:
1/3 cup caramel sauce (store bought  or you can use a homemade recipe)
2 cups powdered sugar


Directions:
Peel and chop apples. Mix all wet ingredients together.

Sift dry ingredients into wet ingredients.  Pour batter into well greased bundt pan a little more than half way up the sides.



Bake for 45-55 minutes until done in a 350 degree oven.

For muffins: bake at 350 degrees for 22-25 minutes. Allow cake or muffins to cool.  Mix caramel sauce and powdered sugar and pour over cake.  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, September 6, 2019

Beef Stew in the Slow Cooker

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Fall is in the air.  We have had loads of rainy and cool days so it's time to make dishes that warm us from the inside out.  This beef stew takes a few minutes of prep time and then you throw the ingredients into the crock-pot and allow it to take on most of the work.  I was able to put my feet up and watch movie as well as read the paper while this cooked away for our Sunday lunch.  The broth is rich and perfect with a hunk of crusty buttered bread. I didn't cut the pieces of beef too small so they really stood out in the stew.



Ingredients:
2lbs stew meat or top round cut into large cubes
1 cup flour seasoned with salt and pepper (for dredging)
1 large onion cut into chunks
2 stalks celery cut into large chunks
4 large carrots cut into chunks
4 medium potatoes cut into chunks
8oz button mushrooms sliced (optional)
1 Tbs grated fresh ginger
4 cloves grated fresh garlic
1 bay leaf
small piece cinnamon stick (1 inch piece)
2 Tbs Worcestershire sauce
1tsp dried thyme
1 Tbs dried parsley (or 2-3 Tbs Fresh)
2 1/2 cups beef or chicken stock
1 Tbs paprika
salt and black pepper to taste
slurry of 2 Tbs water and 2Tbs flour to thicken (only in last our of cooking) 
 

Directions:
Dredge cubes of beef in a seasoned flour.  Heat 2-3 Tbs of canola oil in a saute pan and brown all sides in batches.

 Remove from pan and continue browning until all beef is browned.

 Place all ingredients and browned beef into slow cooker. Cook on high for 4-5 hours.

 Add slurry of flour and water to thicken in the last hour of cooking. Taste for salt and seasoning.  Serve with crusty 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, August 26, 2019

Thai Basil Beef Stir Fry

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Spicy Beef and Basil Thai Stir fry is an exotic dish that is easy to make at home.
 
I love Thai food.  I remember when I first started working and had some extra money to splurge on myself, going out to eat was always fun.  My friends and I would go to the same Thai Restaurant called Siam.  We must  have eaten there at least once a week.  
 
I never thought I could make this kind of food at home, but now I hardly go out to restaurants so making my own take out is a must.  This Thai Basil Beef Stir Fry is as close to the Thai Basil dishes I would get every time I went out.  
 
Now that I have kids and am a stay at home mother, the days of splurging out at restaurants is left mostly for special occasions.   I am proud that I was able to feed my whole family for about the price of one dish plus the tip (gratuity) I would have spent for a meal out at a restaurant.  Now with all the money I'm saving, I can splurge on other things for my family.





Thai Basil Beef Stir Fry
 
Ingredients (6-8 people)

2lbs beef (lean) sliced into strips
salt and black pepper to season beef
1 cups sliced bell pepper or sweet pepper
4-5 garlic cloves finely minced
1 bell pepper or several sweet peppers thinly sliced
2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
2 heaping Tbs of fresh mint finely sliced (optional)
1 bunch of spring onions chopped
4-5 Thai bird chilies for extra heat or jalapenos)
red chili flakes and black pepper to taste   
 
The sauce

1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar.
1/4 cup of water
  
Note: Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.

Directions:

1. Slice beef and toss with a little salt and black pepper.
2. Heat 2-3 Tbs canola oil in wok on high heat and stir fry sliced beef for 1 minute then add garlic and stir fry for 2 more minutes.
3. Then add peppers, spring onion and chili flakes and stir fry for 1 minute.
4. Next add the prepared sauce and cook for 2-3 minutes .
5. Finish dish with fresh basil and mint. When basil and mint wilt the dish is done. Taste for salt and seasoning.
6. Serve with hot rice. Enjoy



Step by Step Directions:
 Slice beef and toss with a little salt and black pepper. Heat 2-3 Tbs canola oil in wok on high heat and stir fry sliced
Then add peppers, spring onion and chili flakes and stir fry for 1 minute.  
Next add the prepared sauce and cook for 2-3 minutes.   Finish dish with fresh basil and mint. 
When basil and mint wilt the dish is done. Taste for salt and seasoning.  Serve with hot rice. 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, August 18, 2019

Eggplant and Lentil Curry (Vegan)

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I have cooked eggplant curry.  I have cooked lentil curry.  It was time I mashed these two lovely dishes together and make a yummy new curry.  So that's just want I did and boy was I happy.  I was able to eat this simply with rice and it totally satisfying.  I am the only one in my house who eats eggplant.  So it was funny when my daughter came home from school and asked what smelled so good.  I asked her if she wanted to try some as an after school snack and she said yes. I didn't mention there was eggplant in the dish and kept my fingers crossed.  She ate the entire bowl and said it was delicious.  Then she sheepishly said "Mommy, it had eggplant in it...but that's okay.. it was still good."  I may have a convert to eggplant on my hands.. Yay!

Ingredients:
1 medium eggplant cut into small dice
1 cup masoor lentils washed well
1 1/2 tsp turmeric (divided)
2-3 cups water
1 small cinnamon stick (1 inch)
10-12 curry leaves
1-2 small pieces pandan leaves (2 inches long)
2 tsp black mustard seeds
2 tsp cumin seeds
red chili flakes to taste
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 red bell pepper diced
1-3 green chilies chopped
1 large tomato diced
2 tsp curry powder (I used McCormick brand)
1-2 cups of unsweetened coconut milk (1 cup for less gravy, 2 cups if you want more gravy)


Directions:
Cut eggplant int a small dice and season with a little salt and 1/2 tsp turmeric powder.  Allow to sit for 20-30 minutes. In the meantime, wash lentils well. Cook with 2-3 cups of water (more if needed) with a cinnamon stick and 1 tsp turmeric powder.  Cook until water is cooked out and lentils are soft and tender (20-25 minutes).  Once lentils are cooked set aside until later.
In a large pan,  heat 2Tbs canola oil on medium high heat.  Add onions, curry leaves, pandan leaves, mustard seeds, cumin seeds, red chili flakes and saute for 1-2 minutes.  Next add 1 ginger and garlic and saute for 10-2 minutes.

Next add red pepper and green chilies. Cook for 1 minute.  Then add the eggplant (drain of any water than may have leached out).  Season with some salt and saute for 5-7 minutes until eggplant becomes tender and browns.

Then add tomatoes and saute for 2-3 minutes.  Next add 2 tsp curry powder and season with salt to taste. Saute for 2 minutes.
 Next add unsweetened coconut milk and cooked lentils for earlier.  Mix well.  Taste for salt and seasoning.  Cook for 2-3 minutes.  Serve with rice.  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.