Sunday, April 21, 2019

Chicken and Mushroom Stir Fry

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Ingredients:
2lbs of boneless chicken sliced thin into small pieces
1lb of sliced button mushrooms
2 carrots thinly sliced ( I used a mandolin)
1 cup of cleaned snow peas
1 inch of fresh ginger grated
2-3 cloves garlic grated
salt and black pepper
red chili flakes (optional)
1 Tbs cornstarch
2 Tbs water

Sauce:
3 Tbs soy sauce
1/4 chicken stock
1 Tbs  Shao Hsing Chinese Rice Wine or substitute dry sherry
1 Tbs Oyster Sauce
1 tsp sesame oil

Directions:
Heat 2 Tbs of canola oil in a large wok.  Add chicken an cook with a sprinkle of salt and black pepper until 3/4 the way cooked. Then add ginger and garlic cook until chicken if fully cooked. Remove chicken from pan.  Heat 2 tsp canola oil and add sliced mushrooms.  Cook mushrooms until they become cooked and brown.

Next add snow peas and sliced carrots.  Saute for a few minutes then add the cooked chicken back onto the wok.

Add the prepared sauce and cook for another minute until sauce starts to boil.  Next mix the cornstarch and water to make a slurry.  Add to stir fry and stir will.  Taste for seasoning. 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.

Sunday, April 7, 2019

Asparagus and Mushroom Curry

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Spring is my favorite season.  Yes, I love the flowers and beautiful weather, but I also love when fresh asparagus comes into season.  Right now it's 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 31, 2019

April Fools' Day Burger and Fries

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Happy April Fools' Day!  Today is a day for playing the fool and tricking people with some harmless practical jokes. I love to play food practical jokes and I've been excited to do this one for a while.  Last year I took meatloaf and mashed potatoes and made a cupcake out of it.  This year I decided to take a cupcake and make a burger and fries. 

I have seen "cupcake burgers" all over the internet, but this is my spin on them.  I decided to use fruit as some of my burger toppings instead of using all icing like most of the recipes I have seen.  My kids ate their burgers and loved every bite.   My son, who dislikes real tomatoes, joked that these were the best "tomatoes" he has ever eaten.  Ha! ha!

What is a burger without french fries?  I had to come up with a fun idea to replace your traditional fries and apples did the trick. My kids really loved them and I may have to make my apple "fries" more often for them so they can take it in their lunchboxes to school. I think the kids at the lunch table will get a real kick out of them.  

So, did I fool you with my burgers and fries?  Well, I hope I did, even for a quick second. 

I hope your day is full of fun surprises, jokes and big laughs!
 

To Make the Burger
Ingredients:
1 box yellow cake mix prepared per package instructions
kiwi slices (tip buy a ripe, but firm kiwi)
strawberries sliced
sesame seeds as needed

Chocolate Glaze:
12oz bag of chocolate chips
1/3 cup half and half milk
2 Tbs butter

Special equipment:  cupcake pan or whoopie pie pan, double boiler (or glass heatproof bowl over a pot of boiling water)


Directions:
Prepare cake batter per package instructions.  Place batter in cupcake pan or whoopie pie pan. Bake as needed.


For cupcakes, cut tops off and sprinkle some with sesame seeds to be the top "bun" of the burger.    If you use a whoopie pie pan, sprinkle the "top buns" with sesame seeds and use them as they are without trimming them. 




To make chocolate glaze, first heat up milk (half and half) and butter in a double boiler.  When the milk is hot add the chocolate chips and stir well until smooth.


 
 
Dip the "burger" into
 chocolate glaze using two forks and place on a baking sheet lined with wax paper.  Allow chocolate coating to set in the fridge.

 

Slice strawberries and kiwi to act as lettuce and tomato of burger.  You can also add mango for mustard or cheese.  Tip: use round strawberries for better "tomato" slices.   Assemble burger by placing a bottom "bun", kiwi layer, "burger", strawberry layer and then sesame seed top "bun".  Skewer if desired.



To Make the Fries
Ingredients:
2 large apples cored and peeled
4 cups water and 2 tsp salt 
1/2 tsp cinnamon powder 

"Ketchup"
3Tbs Raspberry or Strawberry jam
1 tsp strawberry syrup (the kind you make strawberry milk with)


Special equipment:  crinkle cutter, peeler with corer


 Directions:
Core apple and peel.  Then use crinkle cutter to cut french fry size strips.
Place cut "fries" into salt water and allow to sit for 5 minutes.  Dry on a paper towel for a minute and sprinkle with cinnamon.  Take paper towel and make sure cinnamon in only lightly coated by wiping off access.


 



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, March 21, 2019

Damn Delicious Meal Prep by Chungah Rhee Cookbook Review

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I was so excited when I heard the Chungah Rhee, the blogger behind the Damn Delicious food blog, was coming out with her second cookbook.  I have been following her blog for years and drooling over her recipes.  I also love following her Instagram account that showcases not only her recipes, but her gorgeous corgi named Butters.  So if you are into good food and an adorable dog-- you will be hooked on her Instagram as well.

Damn Delicious Meal Prep is a beautifully photographed cookbook with 115 easy and healthy recipes.  So if you are looking for meal prep ideas for breakfast, lunch, dinner or snacks, this cookbook has you covered. 

I must admit, I am not always the best at meal planning and meal prep.  I have been known to sometimes look inside my fridge, pantry and freezer and scratch my head to come up with a dinner meal idea.  I was desperately in need of some inspiration and this book does that brilliantly.  All the dishes look so mouthwatering and the best part they are easy to make or prep ahead for meal time. 

Personally, I loved all the smoothie recipes. Breakfast is the hardest meal of the day for me to plan for and get enthusiastic about.  I usually get lazy to make a smoothie in the morning because I know I have to gather all the fruits/veggies and ingredients to make it. I simply don't have the time to do that in the morning when I am running around trying to get the kids off to school.   I loved Chungah's idea of prepackaging these healthy smoothie pouches and leaving them in the freezer.  Now morning breakfast is quick and simple because I just pop one out of my freezer and add the liquid recommended in the recipe to blend it all together. I love being able to have a quick and healthy breakfast on the go that did not leave my kitchen looking like a disaster area.  

This book also provides you with ideas for delicious food bowls, mason jar soups and salads and so much more. I loved so many of the dishes, but today I made the Thai Basil Chicken Bowls - http://bit.ly/damndeliciousthaibasilchickenbowl
 
This meal quickly became a family favorite.  I can have it prepped and on the table so quickly that it's easier than getting take-out.  I love that!
   

 

Photo Credit: Chungah Ree
If you want to take a sneak peek into Damn Delicious Meal Prep here are some more recipes:


Damn Delicious Meal Prep by Chungah Rhee:  Available wherever books are sold February 05, 2019

ABOUT THE AUTHOR
Chungah Rhee is the writer, recipe developer, and photographer behind the incredibly popular blog Damn Delicious. She has a Bachelor's degree from the University of California, Los Angeles, and a Master's degree in Public Health at the University of Southern California. 

Started in 2011 as a hobby, Damn Delicious has since grown to become a full-time job and business. Chungah and her recipes are regularly featured in major media such as PeopleBetter Homes & GardensBon Appetit, Cooking Channel, HGTV, Redbook, The KitchnHuffington Post, and Buzzfeed, among others. Her first book, Damn Delicious: 100 Super Easy, Super Fast Recipes, was published in 2016 by Oxmoor House. 

Today, Chungah cooks nonstop alongside her favorite assistant, Butters, the Insta-famous corgi (you can find him hamming it up @butterscorgigram). Chungah, Butters, and her soon to be husband, Ben, all live, play, and eat in Los Angeles.

Twitter: @damn_delicious
Instagram: @damn_delicious
Pinterest: DAMN DELICIOUS




Disclaimer:  I was given a complimentary copy of  Damn Delicious Meal Prep by Chungah Rhee to review.  All the opinions expressed here are my own.


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 21, 2019

Martina's Kitchen Mix: My Recipe Playlist for Real Life Cookbook Review

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Photo credits:  Antonis Achilleos


I love cookbooks, so when I was sent Martina McBride’s cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life, to review, I was excited to check out 150 of her new recipes.  Martina McBride is not only a wonderful country singer, but she is just as wonderful a cook.  I bought her first cookbook years ago and I loved it.  I was hoping her new cookbook would be just as good, and I was not disappointed.  I simply loved it because all the recipes are extremely accessible and easy to follow.  They truly are a playlist of real life recipes that anyone can easily make and enjoy. 

I could not decide what recipe to feature for this review post, so I finally just decided to do two recipes that my family and friends simply loved for a recent party we hosted.  I love grapefruit juice so I had to try out her Sparkling Grapefruit Mimosa.  I also tried an incredibly easy and delicious Baked Olive Cheese Dip.  Everyone in the crowd, especially my two kids really loved this dip.  They said it was a "must have appetizer" for any of our future parties.  The great thing about this dip is I had almost all the ingredients in my fridge and pantry already because I love all the ingredients that go into this dip.  I was able to whip it up so easily and the only hard part was waiting for the dip to become baked and bubbly in the oven before we could dig in. 

The rest of Martina McBride’s recipes are just as quick, easy and enjoyable.  This cookbook is something my daughter, who is 13, has loved to go through and pick out recipes for her to try. She has already bookmarked the Blackened Fish Taco Bowls and Broccoli and Cauliflower Salad to try out next.

I also want to try Martin's:
Smashed New Potatoes with Lemon
Thin and Crispy Chocolate Chip Cookies
Thai Slaw with Peanut Dressing
Stuffed Poblano Peppers with Lime Crema
Lasagna Soup

I know I will be enjoying these recipes for many years to come and any cookbook that can get my kids into the kitchen deserves all my praise.




Photo credits:
Dip: Antonis Achilleos

Baked Olive Cheese Dip

This is such a crowd-pleaser! When I make this, it disappears fast. I love that it’s easy to make ahead if you’re entertaining. Assemble and refrigerate it in advance and then pop it in the oven just before guests arrive. Serve with tortilla chips or your favorite crackers.

SERVES 8 HAND S-ON 25 MINUTES TOTAL 45 MINUTES



1 (8-ounce) package cream cheese, softened

1 cup grated Parmesan cheese

1 cup shredded pepper Jack cheese

1⁄4 cup mayonnaise

2 garlic cloves, minced

1⁄2 cup roughly chopped green olives

1⁄2 cup roughly chopped black olives

1⁄3 cup rinsed, diced pepperoncini peppers

2 green onions, finely chopped (about 1⁄4 cup), plus more for garnish

Crackers, toasted bread slices, or tortilla chips

1. Preheat the oven to 350˚F.



2. Beat the cream cheese with a mixer at medium speed 2 minutes. Stir in the Parmesan cheese, pepper Jack, and mayonnaise. Beat at medium speed just until blended. Add the garlic, green olives, black olives, pepperoncini peppers, and green onions, beating just until combined.



3. Transfer to an 8-inch baking dish and bake for 20 to 25 minutes or until golden brown. Serve with crackers, toasted bread slices, or tortilla chips. Garnish with chopped green onions, if desired.



TIP: This can be assembled and refrigerated up to 1 day ahead. Just let it come to room temperature before baking.



ad lib: This is one recipe that can be made so many ways. Don’t like black olives—or any olives for that matter? Leave them out! You’re still going to have a delicious spicy cheese dip. I love adding 1/2 pound of browned hot Italian sausage for a heartier version. This is good warm or cold. I love serving it warm for company, but the next day (if there is any left) I eat it on a cracker right out of the fridge. For a French Bread Pizza, serve it spread on the cut side of half of a baguette, sliced lengthwise and broiled until melted and bubbly.

Recipe Credit:
Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.





Photo credits:
Mimosas: Antonis Achilleos

Sparkling Grapefruit Mimosa Cocktails for a Crowd


SERVES 10 TO 12

HANDS-ON 20 MINUTES

TOTAL 2 HOURS, 20 MINUTES, INCLUDING 2 HOURS CHILLING



2 cups freshly squeezed grapefruit juice (from about 4 grapefruits)

Superfine sugar (optional)

1⁄2 cup St-Germain (elderflower liqueur)

1⁄4 cup Campari

1 (750-milliliter) bottle chilled Champagne (or sparkling wine)



1. Combine the grapefruit juice, St-Germain, and Campari I a large pitcher. Cover and chill until cold, about 2 hours.



2. If desired, rub the rims of coupe glasses or Champagne flutes with a wedge of grapefruit. Invert each glass in a shallow bowl, just a bit wider than the diameter of the glasses, filled with a thin layer of superfine sugar. Gently twist the glasses to coat the dampened rims in sugar.



3. Divide the chilled grapefruit mixture among coupe glasses or flutes, and top with the chilled Champagne.


Recipe Credit:
Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.





Disclaimer:  I was given a complimentary copy of Martina's Kitchen Mix: My Recipe Playlist for Real Life to review.  All the opinions expressed here are my own.


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.