tag:blogger.com,1999:blog-40403709579073614642024-03-18T05:47:30.454-04:00Kitchen SimmerWelcome to Kitchen Simmer, formerly known as Curry and Comfort. My name is Ramona and I hope you enjoy my culinary journey... Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comBlogger1640125tag:blogger.com,1999:blog-4040370957907361464.post-7824800406066396542024-01-16T11:57:00.001-05:002024-01-16T11:57:20.921-05:00Spicy Pork Curry<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ii1co6hWuuU/Vc0WEdFhwcI/AAAAAAAAdt8/dYW13HpoyW4/s1600/Sri%2BLankan%2BPork%2BCurry%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ii1co6hWuuU/Vc0WEdFhwcI/AAAAAAAAdt8/dYW13HpoyW4/s640/Sri%2BLankan%2BPork%2BCurry%2B1.jpg" width="640" /></a></div>
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<span style="font-size: large;">I
have always been a curry lover. Even when I was just a little girl,
spicy curry always made my mouth start to water. I love to eat it with a
rice and curry meal or even simply with some toasted roti or naan.
This is a very spicy version of pork curry. Hence the word "fiery" in
the title. Now of course, the spice level and chili is always to your
taste so if you want to hold back on some of that fire... just add some
paprika with the chili powder to tame the flames. </span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">This
pork curry is my mother's recipe. I think she makes the best Sri
Lankan curry around, so when I want authentic curry I always trust her
recipes and cooking advice. </span><br />
<br />
<span style="font-size: large;">This
time around I made one small change from my mother's recipe. She adds
vinegar to her recipe, but I decided to add a can of tomato sauce
instead so I could really get a fiery color.</span><span style="font-size: large;"><span style="font-size: large;"> Actually, using the tomato sauce is something she does with chicken curry so I thought why not add it to the pork. </span>
Either way, the tomato sauce or the vinegar is used as an acid in the
curry and both will give you the same results. Just use what
ingredients you have on hand. </span><br />
<br />
<span style="font-size: large;">I
am happy to say that I have passed on my love for spicy curry to my two
kids. They dived into this curry with some toasted naan and a fried
egg for breakfast... Yup breakfast! </span><br />
<br />
<span style="font-size: large;">All I can say is this curry is a must try if you want to eat some spicy Sri Lankan pork curry. </span><br />
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<a href="http://3.bp.blogspot.com/-vz2m4HTS0Ys/Vc0YA97biSI/AAAAAAAAduM/PSvt7k87v0w/s1600/Sri%2BLankan%2BPork%2BCurry%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="http://3.bp.blogspot.com/-vz2m4HTS0Ys/Vc0YA97biSI/AAAAAAAAduM/PSvt7k87v0w/s640/Sri%2BLankan%2BPork%2BCurry%2B3.jpg" width="640" /></a></div>
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<b><span style="font-size: x-large;"></span></b>
<b><span style="font-size: x-large;">Ingredients:</span></b><br />
<br />
<br />
<span style="font-size: large;">21/2 pounds pork </span><br />
<br />
<u><i><b><span style="font-size: large;">Pork marinade</span><span style="font-size: large;"></span></b></i></u><span style="font-size: large;"><u><i><b> </b></i></u></span><br />
<ul><li><span style="font-size: large;">8 oz can tomato sauce (or 2 Tbs cider vinegar)</span></li><li><span style="font-size: large;">2 Tbs of Red Chili Powder or to taste **(see note below) </span></li><li><span style="font-size: large;">2 Tbs of Roasted Curry Powder</span></li><li><span style="font-size: large;">1 tsp of Turmeric</span></li><li><span style="font-size: large;">salt and pepper to taste</span></li><li><span style="font-size: large;">2 Tbs of grated garlic cloves</span></li><li><span style="font-size: large;">2 Tbs of grated ginger</span></li></ul>
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<u><i><span style="font-size: large;"><b><a href="http://3.bp.blogspot.com/-VIfeAUFId0g/TbK257oCAKI/AAAAAAAAA4U/UwXuV_iuY2I/s1600/100_5868.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-VIfeAUFId0g/TbK257oCAKI/AAAAAAAAA4U/UwXuV_iuY2I/s320/100_5868.jpg" width="320" /></a>Aromatics:</b></span></i></u><br />
<br />
<ul><li><span style="font-size: large;">2 stalks of lemongrass bruised</span></li><li><span style="font-size: large;">1 cinnamon stick</span></li><li><span style="font-size: large;">20-30 curry leaves</span></li><li><span style="font-size: large;">pandan leaves </span></li><li><span style="font-size: large;">1 large onion chopped</span></li><li><span style="font-size: large;">2-3 green chilies (serrano) chopped</span></li><li><span style="font-size: large;">1tsp of fenugreek seeds</span></li><li><span style="font-size: large;">6-7 cardamom pods</span></li><li><span style="font-size: large;">6-7 cloves </span></li></ul>
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<span style="font-size: large;"> <u><i><b>Gravy ingredients:</b></i></u> </span><br />
<span style="font-size: large;">1 cup water (you can add 1/2 cup more water if you want more gravy)</span><br />
<span style="font-size: large;">1 cup coconut milk</span><br />
<span style="font-size: large;">red chili powder to taste</span><br />
<span style="font-size: large;">salt to taste</span><br />
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<a href="http://4.bp.blogspot.com/-KScnQrfW7Ak/Vc0YiLTstDI/AAAAAAAAduU/6WfsFvKEF7k/s1600/Sri%2BLankan%2BPork%2BCurry%2B4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-KScnQrfW7Ak/Vc0YiLTstDI/AAAAAAAAduU/6WfsFvKEF7k/s640/Sri%2BLankan%2BPork%2BCurry%2B4.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Directions:</b></span><br />
<br />
<br />
<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-ihy6IQaVX1M/TbK1SCwN4CI/AAAAAAAAA4Q/gu1E-h4uRI4/s1600/100_5861.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ihy6IQaVX1M/TbK1SCwN4CI/AAAAAAAAA4Q/gu1E-h4uRI4/s200/100_5861.jpg" width="200" /></a>I used 21/2lbs of lean pork chops for this recipe cut into 1 inch
cubes. I cut around the bone of the chop and including the bone in the cooking for great flavor. You can also use pork loin. </span><br />
<br />
<span style="font-size: large;">Step 1: Cut the pork and marinate it for 30 minutes or up to
over-night. </span><br />
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<a href="http://3.bp.blogspot.com/-8yoPTxNieDA/TbK3ddVmj2I/AAAAAAAAA4Y/g1CmTug6eTA/s1600/100_5870.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-8yoPTxNieDA/TbK3ddVmj2I/AAAAAAAAA4Y/g1CmTug6eTA/s200/100_5870.jpg" width="200" /></a></div>
<span style="font-size: large;">Step 2: Heat 3 Tbs of oil in a large pan or pot on medium-high heat. Once oil
is hot, fry the listed aromatics for several minutes with a little bit of salt.
<br />
</span><br />
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<a href="http://3.bp.blogspot.com/-SdfkeSNLkUM/TbK4My38YjI/AAAAAAAAA4g/qo0o6MvfIRQ/s1600/100_5874.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-SdfkeSNLkUM/TbK4My38YjI/AAAAAAAAA4g/qo0o6MvfIRQ/s200/100_5874.jpg" width="200" /></a></div>
<span style="font-size: large;">Step
3: Now add the marinated pork and fry with the aromatics for 3-5
minutes until the pork browns.Keep stirring so nothing burns. </span><br />
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<span style="font-size: large;"><i>We decide (just by the color) that it did not look spicy enough for us
so we added another 1Tbs of red chili powder. This step is of course
optional. The red chili powder gives you the reddish color to the
dish. If you have a very strong brand of chili powder you can use
less chili powder. You may have a more brown dish, but it all tastes
good. : ). </i></span><br />
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<a href="http://1.bp.blogspot.com/-eZyMDR94LhE/TbK5Ed4CBsI/AAAAAAAAA4o/AM-GsLWW0is/s1600/100_5875.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-eZyMDR94LhE/TbK5Ed4CBsI/AAAAAAAAA4o/AM-GsLWW0is/s200/100_5875.jpg" width="200" /></a></div>
<span style="font-size: large;">Step
4: Add 1 cup water to the pan and allow to simmer on medium heat for
30-45 minutes with a lid on on medium heat. Stir occasionally. The
pork should
produce more liquid, if it does become too dry you can add a little more
water. </span><br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-DVMJuQ25iG8/TbK5ks4yfLI/AAAAAAAAA4w/LT_Td3UpVn8/s1600/100_5876.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-DVMJuQ25iG8/TbK5ks4yfLI/AAAAAAAAA4w/LT_Td3UpVn8/s200/100_5876.jpg" width="200" /></a><span style="font-size: large;">Once
the pork is cooked through and a "reddish-brown" color, add 1 cup of
coconut milk or regular cow's milk and stir well. Taste for seasoning
here. You can adjust the salt if necessary. You can also add more
chili powder. ** if the dish happens to be too spicy for you, you can
add more milk to dilute some of the spiciness.</span><br />
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<span style="font-size: large;">Simmer for another 5 minutes and give your final taste for salt and
seasoning. If you adjust anything here, simmer for another few
minutes. If not, you can turn off the stove at this point. Your pork
curry is done. </span><span style="font-size: large;"> </span><br />
<br />
<span style="font-size: large;">Serves 6-8 people. Serve with white/brown rice and mild lentil curry or
other vegetable curries. You can also serve this with fried rice,
roti, chapathi, naan etc... Enjoy.</span><br />
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<span style="font-size: large;"> </span><span style="font-size: large;"><a href="http://2.bp.blogspot.com/-9qowCLNdblA/Vc0XP8FWqcI/AAAAAAAAduE/_XIRsxHMF-Q/s1600/Sri%2BLankan%2BPork%2BCurry%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="http://2.bp.blogspot.com/-9qowCLNdblA/Vc0XP8FWqcI/AAAAAAAAduE/_XIRsxHMF-Q/s640/Sri%2BLankan%2BPork%2BCurry%2B2.jpg" width="640" /></a> </span><br /><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-47596806477151996902023-10-20T11:15:00.007-04:002023-10-20T11:15:54.098-04:00Chorizo and Cornbread Dressing (Stuffing)<h3 class="post-title entry-title">
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<a href="http://3.bp.blogspot.com/-CTp9Z1gQfxU/VlIabgS02bI/AAAAAAAAe_M/N7GRRjLXWs8/s1600/Chorizo%2BSausage%2Band%2BCornbread%2BDressing%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="http://3.bp.blogspot.com/-CTp9Z1gQfxU/VlIabgS02bI/AAAAAAAAe_M/N7GRRjLXWs8/s640/Chorizo%2BSausage%2Band%2BCornbread%2BDressing%2B2.jpg" width="640" /></a><br />
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<span style="font-size: x-large;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Chorizo and Cornbread Dressing (Stuffing)</span></b></span></div>
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Recipe by Ramona from Kitchen Simmer</div>
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<span style="font-size: x-large;"><u><b>Ingredients:</b></u></span></div>
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<i><b><span style="font-size: large;">Cornbread:</span></b></i></div>
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<span style="font-size: large;">3 boxes Jiffy corn muffins prepared
according to package instructions. Make the cornbread the day before so
you have plenty of time to get the cornbread dried out and firm enough
for the dressing the next day. </span></div>
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<a href="http://4.bp.blogspot.com/-dITyUzz7BCI/VlIhvtVZOmI/AAAAAAAAfA8/K4qtf3kD9Hc/s1600/Chorizo%2BSausage%2Band%2BCornbread%2B.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-dITyUzz7BCI/VlIhvtVZOmI/AAAAAAAAfA8/K4qtf3kD9Hc/s640/Chorizo%2BSausage%2Band%2BCornbread%2B.jpg" width="640" /></a></div>
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<u><b><span style="font-size: large;">Chorizo and Herb Mixture:</span></b></u></div>
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<span style="font-size: large;">1lb Mexican style Chorizo sausage</span></div>
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<span style="font-size: large;">2 cups diced celery</span></div>
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<span style="font-size: large;">2 cups diced onions</span></div>
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<span style="font-size: large;">1 cup diced red bell pepper</span></div>
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<span style="font-size: large;">2-3 jalapeno peppers finely diced</span></div>
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<span style="font-size: large;">1 tsp granulated garlic</span></div>
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<span style="font-size: large;">1 tsp poultry seasoning </span></div>
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<span style="font-size: large;">salt and black pepper to taste</span></div>
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<span style="font-size: large;">red chili flakes - to taste</span></div>
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<span style="font-size: large;">1 Tbs finely minced fresh sage</span></div>
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<span style="font-size: large;">2 tsp finely minced fresh rosemary</span></div>
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<span style="font-size: large;">2 tsp finely minced fresh thyme</span></div>
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<span style="font-size: large;">1 tsp chicken bullion powder (I used Knorr brand chicken bullion powder) </span></div>
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<span style="font-size: large;">1 cup chicken stock (or more as needed) </span></div>
<br />
<br />
<span style="font-size: x-large;"><u><b>Directions:</b></u></span><br />
<br />
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<a href="http://2.bp.blogspot.com/-vRbJ5RF9DMg/VlIa2KsPbeI/AAAAAAAAe_4/AuqbFghGhdo/s1600/100_3628.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-vRbJ5RF9DMg/VlIa2KsPbeI/AAAAAAAAe_4/AuqbFghGhdo/s200/100_3628.jpg" width="200" /></a></div>
<a href="http://4.bp.blogspot.com/-q5sC4rsY4lM/VlIa3_yEx7I/AAAAAAAAfAA/dkBOLj9VqXI/s1600/100_3631.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-q5sC4rsY4lM/VlIa3_yEx7I/AAAAAAAAfAA/dkBOLj9VqXI/s200/100_3631.jpg" width="200" /></a> <span style="font-size: large;"><i><b>Step 1:</b></i>
Make cornbread per package instructions. Bake on a parchment lined
baking pan at 400 degrees for 20-30 minutes or until done. Turn oven
off. Then cut cornbread into small cubes. <i>Tip: I used a pizza cutter to cut it directly on the baking pan. </i>Break apart and put it back into the warm oven (<b><i>that is off</i></b>) overnight to dry out and become hard. </span><br />
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<span style="clear: left; float: left; font-size: large; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-XeWvFf9mFY4/VlIbFmhXPBI/AAAAAAAAfAM/Et2vagiGg3s/s200/100_3638.jpg" width="200" /></span><span style="font-size: large;"><span style="font-size: large;"><a href="http://4.bp.blogspot.com/-xoxRJa86djQ/VlIbFHDoY0I/AAAAAAAAfAI/8vWyhsjRO70/s1600/100_3639.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-xoxRJa86djQ/VlIbFHDoY0I/AAAAAAAAfAI/8vWyhsjRO70/s200/100_3639.jpg" width="200" /></a><i><b>Step 2:</b></i>
Heat a large pot on medium high heat and brown chorizo sausage. Then add the onion,
celery, bell pepper and jalapeno peppers. Cook for several minutes
until vegetables become soft. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-SzN_GqVG1vU/VlIbHklCy2I/AAAAAAAAfAU/MwKwzwNoHSY/s1600/100_3645.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-SzN_GqVG1vU/VlIbHklCy2I/AAAAAAAAfAU/MwKwzwNoHSY/s200/100_3645.jpg" width="200" /></a></span></span><span style="font-size: large;"><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-5RSYeJjNNnc/VlIbPapPL1I/AAAAAAAAfAc/3Obz7k1gyaA/s1600/100_3650.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-5RSYeJjNNnc/VlIbPapPL1I/AAAAAAAAfAc/3Obz7k1gyaA/s200/100_3650.jpg" width="200" /></a><i><b>Step 3: </b></i>
Lower to medium heat and add fresh herbs, red chili flakes, garlic powder, poultry seasoning,
chicken bouillon powder and black pepper. Then add chicken stock. Cook
for 5 minutes. Finally add the day old cubed cornbread and toss with
chorizo/veggie mixture. If you need, add a little more chicken stock to
get the desired texture. You can serve it directly from the stove at
this point. Otherwise, place into a buttered baking dish and bake in a
350 degree oven for 20-30 minutes. Serve hot. Enjoy. </span></span><br />
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<a href="http://3.bp.blogspot.com/-mKWmfqtmVtA/VlIacht7GVI/AAAAAAAAe_c/fFVmZNkjZDU/s1600/Chorizo%2BSausage%2Band%2BCornbread%2BDressing%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://3.bp.blogspot.com/-mKWmfqtmVtA/VlIacht7GVI/AAAAAAAAe_c/fFVmZNkjZDU/s640/Chorizo%2BSausage%2Band%2BCornbread%2BDressing%2B3.jpg" width="640" /></a><br />
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<br />
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.
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</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-89619956645968010682023-09-16T08:25:00.007-04:002023-09-16T08:25:56.436-04:00Lollipop Corn Dogs<a href="http://1.bp.blogspot.com/-SMX2dFfl9uc/U9AkEse_FJI/AAAAAAAAZJo/2XXERVUmpRU/s1600/Corn+dog+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="428" src="http://1.bp.blogspot.com/-SMX2dFfl9uc/U9AkEse_FJI/AAAAAAAAZJo/2XXERVUmpRU/s1600/Corn+dog+2.jpg" width="640" /></a> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-12OF6O8P_lI/TozVVuFrxwI/AAAAAAAACJA/ts2ou-m27wo/s1600/100_4815.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><br /><span style="font-size: x-large;"><b><a href="http://1.bp.blogspot.com/-12OF6O8P_lI/TozVVuFrxwI/AAAAAAAACJA/ts2ou-m27wo/s1600/100_4815.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="" height="320" src="http://1.bp.blogspot.com/-12OF6O8P_lI/TozVVuFrxwI/AAAAAAAACJA/ts2ou-m27wo/s320/100_4815.jpg" width="240" /></a>Ingredients:</b></span><br />
1 cup of Bisquick Mix<br />
2/3 cup Corn Meal<br />
1 and 1/3 cup butter milk<br />
1 egg<br />
1 tsp Lawry's seasoning salt<br />
1 tsp paprika<br />
1 tsp garlic powder<br />
1/2 tsp ground cumin<br />
1 package of hot dogs (contains 8)<br />
flour (for dusting)<br />
oil for deep frying<br />
<br />
Note: if you do not have Bisquick, any pre-made pancake batter will do or you can make your own pancake batter.<br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Directions:</b> </span><br />
<a href="http://1.bp.blogspot.com/-4gKAdYZEb8g/TozXQoGJv0I/AAAAAAAACJE/FAH9SR0lKZY/s1600/100_4816.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-4gKAdYZEb8g/TozXQoGJv0I/AAAAAAAACJE/FAH9SR0lKZY/s200/100_4816.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/-19wDYky9ZKs/TozYEsfUvjI/AAAAAAAACJI/DyrK3v8G_eQ/s1600/100_4819.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="" height="150" src="http://3.bp.blogspot.com/-19wDYky9ZKs/TozYEsfUvjI/AAAAAAAACJI/DyrK3v8G_eQ/s200/100_4819.jpg" width="200" /></a>Cut
your hot dogs into thirds (this will give you 24 lollipops). Mix
together the Bisquick, corn meal, and seasoning. Then add your
egg and buttermilk. Mix well. The consistency should be like a thick
pancake batter.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cPFuBPw1jl0/TozZYXpsuKI/AAAAAAAACJM/-CcoE3CdLY4/s1600/100_4817.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-cPFuBPw1jl0/TozZYXpsuKI/AAAAAAAACJM/-CcoE3CdLY4/s200/100_4817.jpg" width="200" /></a></div>
Next coat your cut hot dog with flour. this helps the batter stick to
the hot dog. Then poke a wooden skewer through the hot dog like a
lollipop<br />
<br />
<br />
<br />
<br />
<br />
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<a href="http://4.bp.blogspot.com/-1eO-dMPuoC4/TozZzr9BWcI/AAAAAAAACJQ/oAVSH2QZzbs/s1600/100_4820.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-1eO-dMPuoC4/TozZzr9BWcI/AAAAAAAACJQ/oAVSH2QZzbs/s200/100_4820.jpg" width="200" /></a></div>
<a href="http://4.bp.blogspot.com/-syCWe_NDYP8/TozaIYg9WJI/AAAAAAAACJU/PGHOu5-5T2g/s1600/100_4823.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-syCWe_NDYP8/TozaIYg9WJI/AAAAAAAACJU/PGHOu5-5T2g/s200/100_4823.jpg" width="200" /></a> <br />
Dip in the batter and coat well. <br />
Place the corn dog into the hot oil (around 350 degrees). Fry until
golden brown. Then place on a paper towel to dry. Eat with mustard or
favorite condiment. Enjoy.<br />
<br />
<a href="http://3.bp.blogspot.com/-sTbkccApvNg/U9AkGijTpMI/AAAAAAAAZKA/MNDgUEzjJMQ/s1600/Corn+Dog+size.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="452" src="http://3.bp.blogspot.com/-sTbkccApvNg/U9AkGijTpMI/AAAAAAAAZKA/MNDgUEzjJMQ/s1600/Corn+Dog+size.jpg" width="640" /></a><br />
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<a href="http://2.bp.blogspot.com/-GtvGIcFQIRg/U9AkEh3tjpI/AAAAAAAAZJs/xJuJDcs8ces/s1600/Corn+dog+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="570" src="http://2.bp.blogspot.com/-GtvGIcFQIRg/U9AkEh3tjpI/AAAAAAAAZJs/xJuJDcs8ces/s1600/Corn+dog+1.jpg" width="640" /></a><br />
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<p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-42384111438424814782023-08-08T17:02:00.003-04:002023-08-08T17:02:12.130-04:00Masala Chicken Skewers<h3 class="post-title entry-title">
</h3>
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<a href="http://3.bp.blogspot.com/-mt9fxB4FB18/Uh1GklpFhPI/AAAAAAAATgI/HdIuiFioYLY/s1600/Masala+Chicken+Skewers3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="616" src="http://3.bp.blogspot.com/-mt9fxB4FB18/Uh1GklpFhPI/AAAAAAAATgI/HdIuiFioYLY/s640/Masala+Chicken+Skewers3.jpg" width="640" /></a><a href="http://1.bp.blogspot.com/-rAtNOLuqKY4/Uh1Ga8bnEJI/AAAAAAAATgA/KrEsQmm4-gQ/s1600/Masala+Chicken+Skewers.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
I have a confession.. I don't enjoy cutting meat . If I can buy meat
that is cut and prepped beforehand, I always do. When I find chicken
tenders on sale, I stock up because they are already portioned out
perfectly for chicken skewers. I marinated these chicken tenders in my
Masala Chicken Yogurt Marinade and quickly baked them off in the oven
for a fuss free dinner that everyone enjoyed. I also skewered some
grape tomatoes and roasted them in the oven for a few minutes on each
side for a fun side dish then served it all with yellow rice and a
cucumber raita. <br />
<span style="font-size: large;"> <b> </b></span><br />
<span style="font-size: large;"><b><a href="http://1.bp.blogspot.com/-rAtNOLuqKY4/Uh1Ga8bnEJI/AAAAAAAATgA/KrEsQmm4-gQ/s1600/Masala+Chicken+Skewers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="http://1.bp.blogspot.com/-rAtNOLuqKY4/Uh1Ga8bnEJI/AAAAAAAATgA/KrEsQmm4-gQ/s640/Masala+Chicken+Skewers.jpg" width="640" /></a> </b></span><br />
<span style="font-size: large;"><b>Ingredients: </b></span><br />
Around 15-20 chicken tenders or boneless breast/thigh cut into thick strips<br />
<br />
<b>Lemon/Chili Rub:</b><br />
2 Tbs of lemon juice<br />
salt to taste (about 1Tbs)<br />
1/2 tsp of turmeric <br />
1 tsp of red chili powder (or to taste)<br />
<br />
<br />
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<b><a href="http://2.bp.blogspot.com/-5cbqfazCm8I/Udsvb0h1a_I/AAAAAAAASqY/R9qtR7fOY5I/s1600/100_6845.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="" height="150" src="http://2.bp.blogspot.com/-5cbqfazCm8I/Udsvb0h1a_I/AAAAAAAASqY/R9qtR7fOY5I/s200/100_6845.jpg" width="200" /></a></b><b><a href="http://2.bp.blogspot.com/-vmksDIv5UI8/UdsvcD2r95I/AAAAAAAASqc/pZYsEXuBaqQ/s1600/100_6844.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-vmksDIv5UI8/UdsvcD2r95I/AAAAAAAASqc/pZYsEXuBaqQ/s200/100_6844.jpg" width="200" /></a>Yogurt Marinate:</b></div>
1 cup of yogurt<br />
1tsp of garam masala<br />
1 Tbs of paprika<br />
1Tbs of cumin <br />
4-5 cloves of garlic grated<br />
2Tbs of grated ginger<br />
1tsp onion powder or some pulverized onion<br />
black pepper<br />
</div><div class="post-body entry-content" id="post-body-896114991629954462"><br />
<a href="http://4.bp.blogspot.com/-bQx9YmpG_6g/Uh1Hg1QgxgI/AAAAAAAATgc/u9IIjg55dhU/s1600/100_6855.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-bQx9YmpG_6g/Uh1Hg1QgxgI/AAAAAAAATgc/u9IIjg55dhU/s200/100_6855.jpg" width="200" /></a> <span style="font-size: large;"><b>Directions: </b></span><br />
First rub lemon/chili ingredients on chicken. Then marinate boneless chicken yogurt marinade 4-6 hours (or over night) <br />
<br />
Thread chicken on skewers. Then place on a foil lined baking sheet
(sprayed with cooking sprayed or
lightly greased). Bake in a 375 degree oven for 20-30 minutes (flipping
them over once) until cooked through. ** Cooking time depends on the
size and thickness of chicken. Cook until fully cooked, but not dry.<br />
<br />
Serve with rice, naan, raita or any curry meal. Enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IL5a1bn_oWY/Uh1Gk8PVo5I/AAAAAAAATgM/UpIfnukhXVw/s1600/Masala+Chicken+Skewers4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-IL5a1bn_oWY/Uh1Gk8PVo5I/AAAAAAAATgM/UpIfnukhXVw/s640/Masala+Chicken+Skewers4.jpg" width="640" /></a></div>
<br />
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.
</div><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-53485306113967771732023-06-06T10:52:00.001-04:002023-06-06T10:53:12.142-04:00My Favorite Blueberry Muffins<h3 class="post-title entry-title">
</h3>
<div class="post-header">
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<a href="http://3.bp.blogspot.com/-ElNF_8eOAFc/U6zRpav9_vI/AAAAAAAAYvo/04hXZKOwIYY/s1600/Blueberry+Muffins+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-ElNF_8eOAFc/U6zRpav9_vI/AAAAAAAAYvo/04hXZKOwIYY/s1600/Blueberry+Muffins+3.jpg" width="640" /></a></div><a href="http://2.bp.blogspot.com/-Zumu95gI1vE/U6zQgKK-bUI/AAAAAAAAYvc/aBXMLgvWudg/s1600/Blueberry+Muffins+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="http://2.bp.blogspot.com/-Zumu95gI1vE/U6zQgKK-bUI/AAAAAAAAYvc/aBXMLgvWudg/s1600/Blueberry+Muffins+2.jpg" width="640" /></a>
<span style="font-size: x-large;"><b> </b></span></div><div class="post-body entry-content" id="post-body-7918021950089754812"><span style="font-size: x-large;"><b> </b></span></div><div class="post-body entry-content" id="post-body-7918021950089754812"><span style="font-size: x-large;"><b>Ingredients:</b></span><br />
<a href="http://4.bp.blogspot.com/-BR-HTwUGQSs/U61449zC3nI/AAAAAAAAYww/QOJS16DXNXU/s1600/blueberries.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-BR-HTwUGQSs/U61449zC3nI/AAAAAAAAYww/QOJS16DXNXU/s1600/blueberries.jpg" width="263" /></a><br />
<i><b>Dry Ingredients: </b></i><br />
2 cups all purpose flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
<br />
<i><b>Wet ingredients:</b></i><br />
1 cup white sugar<br />
2 eggs<br />
1/2 cup yogurt (whole fat, plain)<br />
1/2 cup milk whole milk <br />
1 stick butter (8 Tbs or 1/4 cup) melted and cooled<br />
1 tsp vanilla <br />
2 cups whole fresh blueberries<br />
<br />
<i><b>Optional glaze</b></i><br />
3Tbs powdered sugar<br />
1/2 Tbs water or up to 1 Tbs<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BR-HTwUGQSs/U61449zC3nI/AAAAAAAAYww/QOJS16DXNXU/s1600/blueberries.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<br />
<span style="font-size: x-large;"><b> Directions:</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EDPMGz2O-Ek/U6zTrkOmPjI/AAAAAAAAYwE/z5cVgDgrJKQ/s1600/100_9416.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-EDPMGz2O-Ek/U6zTrkOmPjI/AAAAAAAAYwE/z5cVgDgrJKQ/s1600/100_9416.jpg" width="200" /></a></div>
<a href="http://1.bp.blogspot.com/-nR5JZZtVuGA/U6zTqd1KQKI/AAAAAAAAYv4/5RZv7fZ-NK0/s1600/100_9413.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-nR5JZZtVuGA/U6zTqd1KQKI/AAAAAAAAYv4/5RZv7fZ-NK0/s1600/100_9413.jpg" width="200" /></a>Sift
dry ingredients into bowl. Whisk wet ingredients together except
blueberries. Add dry ingredients and fully incorporate without over
mixing. Add blueberries. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KIU3dIQc3Rk/U6zTuuckknI/AAAAAAAAYwU/QVML2HUn7hk/s1600/100_9427.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-KIU3dIQc3Rk/U6zTuuckknI/AAAAAAAAYwU/QVML2HUn7hk/s1600/100_9427.jpg" width="200" /></a></div>
<a href="http://4.bp.blogspot.com/-8xhNJ3Cuz74/U6zTtUqkOuI/AAAAAAAAYwM/TrUjUobXQZ4/s1600/100_9421.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-8xhNJ3Cuz74/U6zTtUqkOuI/AAAAAAAAYwM/TrUjUobXQZ4/s1600/100_9421.jpg" width="200" /></a>Fill
into a well greased or sprayed muffin tin (I did not use liners) Bake
at 375 degrees for 17-22 minutes or until toothpick comes out clean.
Serve hot or at room temperature. Keep in airtight container. Enjoy.<br />
</div><div class="post-body entry-content" id="post-body-7918021950089754812"><br />
<i>Note: </i>You can make the optional sugar glaze by mixing the powdered sugar and water then top the muffins when they have cooled down.<br />
<br />
<img border="0" height="434" src="http://1.bp.blogspot.com/-hxeJK0rdO4g/U6zQf1aPFwI/AAAAAAAAYvY/vsboDfYg8Jw/s1600/Blueberry+Muffins+1.jpg" width="640" /> <br /></div><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-8555110361016619182023-04-14T10:31:00.007-04:002023-04-19T09:24:21.720-04:00Sri Lankan Miris (red chili) Kokis<p><span></span>
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</div><div class="main-outer" style="height: auto;"><div class="fauxborder-left main-fauxborder-left" style="height: auto;"><div class="region-inner main-inner" style="height: auto;"><div class="columns fauxcolumns" style="height: auto;"><div class="columns-inner"><div class="column-center-outer"><div class="column-center-inner"><div class="main section" id="main"><div class="widget Blog" data-version="1" id="Blog1"><div class="blog-posts hfeed"><div class="date-outer"><div class="date-posts"><div class="post-outer"><div class="post hentry"><div class="post-body entry-content" id="post-body-4134374650304559571"> <a href="http://2.bp.blogspot.com/-dErC_B-JY00/UdYFxAe4_FI/AAAAAAAASmw/jGKQQGecVq8/s1600/Miris+Kokis5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-dErC_B-JY00/UdYFxAe4_FI/AAAAAAAASmw/jGKQQGecVq8/s640/Miris+Kokis5.jpg" width="640" /></a>
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<br />
<a href="http://2.bp.blogspot.com/-O7P7_1mVzxE/UdawfN40GKI/AAAAAAAASnI/7KOdcBgCfoY/s1600/Miris+kokis+no+text.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-O7P7_1mVzxE/UdawfN40GKI/AAAAAAAASnI/7KOdcBgCfoY/s200/Miris+kokis+no+text.jpg" width="200" /></a><span style="font-size: medium;"><b>Ingredients:</b></span><br />
2 up to 2 1/2 cups rice flour (available in Indian Stores)<br />
1 cup coconut milk<br />
1 cup water<br />
1 egg <br />
1-2 Tbs red chili powder (or to taste)<br />
salt to taste<br />
<br />
<span style="font-size: medium;"><b>Directions:</b></span><br />
<br />
<a href="http://3.bp.blogspot.com/-9kQvkAfmRWE/UYY1IlOGF6I/AAAAAAAARnE/ZLN91edCXWs/s1600/100_6465.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-9kQvkAfmRWE/UYY1IlOGF6I/AAAAAAAARnE/ZLN91edCXWs/s200/100_6465.jpg" width="200" /></a>Mix Batter until smooth and it forms<br />
a thick "pancake" like batter. <a href="http://3.bp.blogspot.com/-nm49Jv7ehJk/UYY1OiWWHwI/AAAAAAAARnM/qRU8zpzJsuU/s1600/100_6467.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-nm49Jv7ehJk/UYY1OiWWHwI/AAAAAAAARnM/qRU8zpzJsuU/s200/100_6467.jpg" width="200" /></a>Heat
oil (only halfway up a deep fryer) until about 350 degrees. Allow mold
to sit in only for 30-45 seconds to get nice and oily. <br />
<br />
<a href="http://4.bp.blogspot.com/-fkXH7Pv5UK4/UYY1U-PNSPI/AAAAAAAARnU/1fF60hhdGPY/s1600/100_6473.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-fkXH7Pv5UK4/UYY1U-PNSPI/AAAAAAAARnU/1fF60hhdGPY/s200/100_6473.jpg" width="200" /></a>Dip mold into batter carefully. You don't want the batter to get onto the top of the mold or the <a href="http://2.bp.blogspot.com/-a5APkoDmtww/UYY1bALcPNI/AAAAAAAARnc/TeAP6LbkEIM/s1600/100_6470.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-a5APkoDmtww/UYY1bALcPNI/AAAAAAAARnc/TeAP6LbkEIM/s200/100_6470.jpg" width="200" /></a>kokis will not release from the mold in the oil.<br />
<br />
Dip battered mold into the oil and hold for a few seconds. Then gently jiggle the mold until the kokis releases from the mold.<br />
<br />
Fry until golden brown. Drain on a paper towel and repeat the process. This will make about 25-30 kokis. Enjoy. <br /><div class="separator" style="clear: both; text-align: center;">
<br /></div> <a href="http://4.bp.blogspot.com/-5GrzlLtazNM/UdYF_5sKiVI/AAAAAAAASm4/Mlk-UY31XrU/s1600/Miris+Kokis.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://4.bp.blogspot.com/-5GrzlLtazNM/UdYF_5sKiVI/AAAAAAAASm4/Mlk-UY31XrU/s640/Miris+Kokis.jpg" width="640" /></a></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p></p><p><br /></p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-83091053835873371162023-02-05T19:53:00.003-05:002023-02-05T19:53:26.232-05:00Upma (South Indian Breakfast Dish)
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<a href="http://3.bp.blogspot.com/-1yi-AWYm0JI/VcpuXhfhb9I/AAAAAAAAdtQ/tQZWnnhhTCA/s1600/Upma%2B1%2B%2BIMG_2403.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="426" src="http://3.bp.blogspot.com/-1yi-AWYm0JI/VcpuXhfhb9I/AAAAAAAAdtQ/tQZWnnhhTCA/s640/Upma%2B1%2B%2BIMG_2403.jpg" width="640" /></a></div>
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<span style="font-size: large;">This is a very special dish for me because it takes me back to my
childhood. My mother would make Upma every now and then and I was always
first in line to get seconds because it's one of my absolute favorite
dishes. </span><br />
<br />
<span style="font-size: large;">It's such a simple dish and for those of you that are not sure
what it is, it's like a very fine grain cous-cous pilaf. Upma is
actually made with semolina (called rava or sooji in India). This dish
can be eaten all by itself or with any meat or vegetable curry. I like
it both ways and always make a big pan of it so I have it for a
breakfast for a week (if it lasts that long).</span><br />
<br />
<span style="font-size: large;">My mother and I had a
cooking day recently and she helped me make this because I wanted her
recipe to be posted. I consider her version of Upma the best out there
and everyone that has eaten her version agrees.<br />
</span><br />
<a href="http://1.bp.blogspot.com/-iwAIweUZ6aw/VcpvXok6gPI/AAAAAAAAdtY/4nQiiyyWbHc/s1600/Upma%2B2%2B%2BIMG_2341.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="http://1.bp.blogspot.com/-iwAIweUZ6aw/VcpvXok6gPI/AAAAAAAAdtY/4nQiiyyWbHc/s640/Upma%2B2%2B%2BIMG_2341.jpg" width="640" /></a><br />
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<span style="font-size: x-large;"><b> </b><a href="http://2.bp.blogspot.com/-BQGRTUsKi-U/T6jzM8I6LmI/AAAAAAAAF6k/ZmLAUi9Fa7E/s1600/100_5976.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-BQGRTUsKi-U/T6jzM8I6LmI/AAAAAAAAF6k/ZmLAUi9Fa7E/s320/100_5976.jpg" width="320" /></a><b>Ingredients:</b></span><br />
<span style="font-size: large;">2 cups dry semolina or sooji (available in Indian stores)<br />
1 medium onion sliced or chopped<br />
2-3 green chilies sliced<br />
handful of curry leaves<br />
1 cinnamon stick<br />
1tsp cumin seeds<br />
1 tsp mustard seeds<br />
red chili flakes to taste <br />
dried whole chilies (broken) to taste <br />
salt to taste<br />
1 Tbs of canola oil <br />
3-4 cups boiling water (boil water in a kettle and have ready)</span><br />
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<span style="font-size: x-large;"><b>Directions:</b></span><br />
<br />
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<a href="http://4.bp.blogspot.com/-6D1KGEIlOTo/T6jzmo_P-eI/AAAAAAAAF6s/Hfjv3kwqGic/s1600/100_5974.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-6D1KGEIlOTo/T6jzmo_P-eI/AAAAAAAAF6s/Hfjv3kwqGic/s200/100_5974.jpg" width="200" /></a></div>
<span style="font-size: large;">The first step is to take the dry semolina/sooji and roast it in a pan.
Set the heat at medium-high and gently stir it until the light cream
colored grains turns more tan. This will take several minutes. Be
careful not to burn the grains. This is an important and necessary
step for a light fluffy dish. Not doing this step will cause the grains
to stick together. Once the sooji is roasted set aside. Boil your
water at this time and have it ready as well.<br />
<b>Note:</b> there are packages of pre-roasted sooji, but we recommend roasting it yourself because it gives the best result.<br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-0Oq2SBiU7MM/T6j12rqClfI/AAAAAAAAF60/gkDsXn3h4Nk/s1600/100_5979.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0Oq2SBiU7MM/T6j12rqClfI/AAAAAAAAF60/gkDsXn3h4Nk/s200/100_5979.jpg" width="200" /></a></span></div>
<span style="font-size: large;">
<a href="http://3.bp.blogspot.com/-8qwxgPlQB4w/T6j14i08ZgI/AAAAAAAAF68/0qnIURQCdPo/s1600/100_5981.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-8qwxgPlQB4w/T6j14i08ZgI/AAAAAAAAF68/0qnIURQCdPo/s200/100_5981.jpg" width="200" /></a>In
a large pan heat canola oil and add onions, green chilies, curry
leaves, cinnamon stick, salt and red chili pieces. Fry for 3-4 minutes
until onions become soft. Then add the cumin seeds, mustard seeds and
red chile pieces. Fry for another 2-3 minutes.<br />
</span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-NSdHfcom0XE/T6j2kGqyGhI/AAAAAAAAF7M/jsgk9QJ-m0M/s1600/100_5982.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-NSdHfcom0XE/T6j2kGqyGhI/AAAAAAAAF7M/jsgk9QJ-m0M/s200/100_5982.jpg" width="200" /></a></span></div>
<span style="font-size: large;">
Next add the roasted sooji to the frying pan and mix with all the fried
ingredients. Salt as needed (since this is a grain you may need more
salt than you think). Slowly add the boiling water and mix with the
upma. Add 2 cups first and then the final cup. The grains will "steam"
and become lighter. Taste the grains, if the grains are not soft and
fluffy add a little more water. Stir with a wooden spoon well. My
mother actually recommends taking the wooden spoon and stirring with the
thinner handle part in circles around the pan to make sure the grains
separate well and become fluffy. Once the grains are almost to the right
texture, turn off the stove and cover with a lid for 10 minutes to
steam a little more. Stir, taste for seasoning and serve. Enjoy.<br />
<br />
<b>Note:</b> I recommend you use a pan you can stir aggressively with a
wooden spoon. A stainless steel based pan is best since a non-stick
could get scratched.</span><br />
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<a href="http://1.bp.blogspot.com/-Gx67b_BLuWg/VcpxVbsuxyI/AAAAAAAAdtk/9o1A0yzGA2A/s1600/Upma%2B3%2BIMG_2222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="http://1.bp.blogspot.com/-Gx67b_BLuWg/VcpxVbsuxyI/AAAAAAAAdtk/9o1A0yzGA2A/s640/Upma%2B3%2BIMG_2222.jpg" width="640" /></a></div>
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Copyright: All recipes, content, and images (unless otherwise stated)
are the sole property of Curry and Comfort. Please do not use without
prior written consent. Unauthorized reproduction is strictly prohibited.
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</div><br /><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-7345881255199779042023-01-02T15:27:00.000-05:002023-01-02T15:27:02.840-05:00Spicy Beef Stroganoff<h3 class="post-title entry-title">
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">Spicy Beef Stroganoff</span></span></b><br />
Recipe by Ramona from Kitchen Simmer<br />
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<span style="font-size: x-large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;">2 1/2 pounds of boneless beef chuck cut into large bite-size pieces</span><br />
<span style="font-size: large;">salt and black pepper (to season beef)</span><br />
<span style="font-size: large;">1/2 cup A/P flour </span><br />
<span style="font-size: large;">8oz sliced white button mushrooms</span><br />
<span style="font-size: large;">1 large onion</span><br />
<span style="font-size: large;">2 carrots sliced </span><br />
<span style="font-size: large;">2-3 jalapeno peppers sliced</span><br />
<span style="font-size: large;">red chili flakes to taste </span><br />
<span style="font-size: large;">1 tsp granulated garlic</span><br />
<span style="font-size: large;">1 tsp dried thyme</span><br />
<span style="font-size: large;">1 tsp onion powder</span><br />
<span style="font-size: large;">2 Tbs Worcestershire sauce</span><br />
<span style="font-size: large;">2- 2 1/2 cups chicken or beef broth</span><br />
<span style="font-size: large;">1 cup frozen peas </span><br />
<span style="font-size: large;">1/2 cup sour cream</span><br />
<span style="font-size: large;"><span style="font-size: large;">salt and black pepper </span></span><br />
<br />
<b><span style="font-size: large;"><span style="font-size: large;">Hot Butter Noodles:</span></span></b><br />
<span style="font-size: large;"><span style="font-size: large;">1 package of egg noodles (or any pasta you choose) </span></span><br />
<span style="font-size: large;"><span style="font-size: large;">2 heaping Tbs of butter or margarine</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">salt and black pepper to taste</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">1 tsp minced fresh or dried parsley</span></span><br />
<br />
<a href="http://2.bp.blogspot.com/-AKSj1CRquuI/Vqk4k7nXFbI/AAAAAAAAfzc/tBTPqPb2jBQ/s1600/Beef%2BStroganoff%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="426" src="http://2.bp.blogspot.com/-AKSj1CRquuI/Vqk4k7nXFbI/AAAAAAAAfzc/tBTPqPb2jBQ/s640/Beef%2BStroganoff%2B3.jpg" width="640" /></a><br />
<span style="font-size: x-large;"><b>Directions:</b></span> <br />
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<a href="http://3.bp.blogspot.com/-JYmgnlmRKT4/VqkqsODaXnI/AAAAAAAAfyA/jxapRwUvZGo/s1600/eIMG_1870.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-JYmgnlmRKT4/VqkqsODaXnI/AAAAAAAAfyA/jxapRwUvZGo/s200/eIMG_1870.JPG" width="200" /></a></div>
<a href="http://3.bp.blogspot.com/-6bHQJ6g0r80/VqkqokLPz_I/AAAAAAAAfx0/b0DYaPPvrxk/s1600/eIMG_1873.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-6bHQJ6g0r80/VqkqokLPz_I/AAAAAAAAfx0/b0DYaPPvrxk/s200/eIMG_1873.JPG" width="200" /></a><span style="font-size: large;">Cut
beef and season well with salt and black pepper. Then dust with a/p
flour. Shake off excess flour. In a large pot with 3 Tbs of canola oil
on high heat, add coated beef cubes and brown well. </span><br />
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<span style="font-size: large;"><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-ua-q9o5geYU/VqkqyISx3YI/AAAAAAAAfyM/p0rMGSd7koQ/s1600/eIMG_1878.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-ua-q9o5geYU/VqkqyISx3YI/AAAAAAAAfyM/p0rMGSd7koQ/s200/eIMG_1878.JPG" width="200" /></a></span>
Once beef is browned well, add the sliced mushrooms. Brown mushrooms
with beef for 2 minutes. Then add onion to the pot and cook with a
little salt and black pepper for 2 minutes. </span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-K4qpNZCzGOc/VqkrFQNtcWI/AAAAAAAAfyk/cEOimWEH0GQ/s1600/eIMG_1880.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-K4qpNZCzGOc/VqkrFQNtcWI/AAAAAAAAfyk/cEOimWEH0GQ/s200/eIMG_1880.JPG" width="200" /></a></span></div>
<span style="font-size: large;"><a href="http://3.bp.blogspot.com/--pJ41dBDpSI/Vqkq5bvTXbI/AAAAAAAAfyU/6r_pEgMVi5s/s1600/eIMG_1882.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/--pJ41dBDpSI/Vqkq5bvTXbI/AAAAAAAAfyU/6r_pEgMVi5s/s200/eIMG_1882.JPG" width="200" /></a>
Next add the carrots, jalapeno, garlic powder, onion powder, dried
thyme and red chili flakes. Saute all ingredients well. Then add the
Worcestershire sauce and 2-3 cups of stock (beef or chicken). Once
liquid is added, scrape the bottom of the pot well. Lower heat to
medium low and place a lid on the pot. Cook for 60 minutes. Check beef
every 20 minutes and stir to make sure nothing is sticking to the
bottom of the pot. <i>Note: </i> I started with 2 cups of stock and the last 20 minutes add the other 1/2 cup of stock because I needed more liquid. </span><br />
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<a href="http://2.bp.blogspot.com/-jRjEiqwTOAw/VqkrAMmzArI/AAAAAAAAfyc/kxgbqo27roI/s1600/eIMG_1893.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-jRjEiqwTOAw/VqkrAMmzArI/AAAAAAAAfyc/kxgbqo27roI/s200/eIMG_1893.JPG" width="200" /></a></div>
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-slAiKy1Miww/VqkrN9pu6fI/AAAAAAAAfys/cx30V3AQRuk/s1600/eIMG_1896.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-slAiKy1Miww/VqkrN9pu6fI/AAAAAAAAfys/cx30V3AQRuk/s200/eIMG_1896.JPG" width="200" /></a>Add
frozen peas 2 minutes before you turn off stove. Stir well and heat
the peas through. Then turn off the stove and add the sour cream. Stir
well </span><br />
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<a href="http://4.bp.blogspot.com/-VfLJbHYuGvQ/VqkrdPerHlI/AAAAAAAAfy0/lCu_UtxRZ2A/s1600/eIMG_1898.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-VfLJbHYuGvQ/VqkrdPerHlI/AAAAAAAAfy0/lCu_UtxRZ2A/s200/eIMG_1898.JPG" width="200" /></a></div>
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-gyijfh-YDNs/VqkreXjcHUI/AAAAAAAAfy8/hyuihjAbtXk/s1600/eIMG_1904.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-gyijfh-YDNs/VqkreXjcHUI/AAAAAAAAfy8/hyuihjAbtXk/s200/eIMG_1904.JPG" width="200" /></a>Taste
for seasoning and serve with buttered noodles. To make buttered
noodles, cook noodles in salted water as directed, then drain and add 2
heaping Tbs of butter/margarine, some minced parsley (fresh or dried), a
little salt and black pepper. Serve together. Enjoy. </span><br />
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<a href="http://3.bp.blogspot.com/-2DspEkpj-nE/Vqk4ZbGm_5I/AAAAAAAAfzQ/xl88R1oNrYE/s1600/Beef%2BStroganoff%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2DspEkpj-nE/Vqk4ZbGm_5I/AAAAAAAAfzQ/xl88R1oNrYE/s640/Beef%2BStroganoff%2B2.jpg" width="426" /></a><a href="http://2.bp.blogspot.com/-AKSj1CRquuI/Vqk4k7nXFbI/AAAAAAAAfzc/tBTPqPb2jBQ/s1600/Beef%2BStroganoff%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<p> </p><p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-61573369722327743552022-12-07T12:45:00.005-05:002022-12-07T12:45:50.057-05:00Chicken and Broccoli Cheese Soup <h2 class="date-header"><span></span></h2>
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<a href="http://2.bp.blogspot.com/-hJvX_FHbjbo/VJMy8h0Zo8I/AAAAAAAAbmY/sjFxjMOe9dQ/s1600/Chicken%2BBroccoli%2BSoup%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="512" src="http://2.bp.blogspot.com/-hJvX_FHbjbo/VJMy8h0Zo8I/AAAAAAAAbmY/sjFxjMOe9dQ/s1600/Chicken%2BBroccoli%2BSoup%2B1.jpg" width="640" /></a></div>
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<span style="font-size: large;">It's Christmas time here and "Baby, It's
Cold Outside". So if you have no place to go, make some soup and "Let
it Snow". Yes, I have been listening to too many Christmas songs while
I cook in the kitchen. </span><br />
<br />
<span style="font-size: large;">Soup is one of my favorite parts of
winter. Well to tell you the truth, I can eat a big bowl of soup even
in the middle of a scorching hot summer. But when it's cold and
miserable outside... Soup Rules!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I like to buy a big bag of broccoli
florets from Costco almost every week. Broccoli doesn't last too long
in the fridge so I'm always finding ways to use it up. This soup was a
winning idea because I used one pound of broccoli and the kids couldn't
tell and asked for second helpings. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I also decided to poach some chicken
breast to start the process. Poaching the chicken breast first really
gives a nice texture to the chicken. It also gave me some great stock
to combine with box stock. I love being able to stretch a buck. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The final touches are sliced American
cheese and some milk to make this soup nice and creamy. Yes, I said
sliced American cheese. Hey, there are places for fancy cheese, but if
you want a easy and quick melting cheese... it's the best. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So, if you are experiencing some chill
in the air... grab a bowl and ladle up some soup today. You will be
warm from the inside out in no time.</span><br />
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<a href="http://4.bp.blogspot.com/-4DOKoqaYUNA/VJMy9idRwuI/AAAAAAAAbmk/eECLLHYoJvc/s1600/Chicken%2BBroccoli%2BSoup%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="452" src="http://4.bp.blogspot.com/-4DOKoqaYUNA/VJMy9idRwuI/AAAAAAAAbmk/eECLLHYoJvc/s1600/Chicken%2BBroccoli%2BSoup%2B2.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;">2-3 boneless, skinless chicken breast poached (see instructions below how to poach)</span><br />
<span style="font-size: large;">1 lb broccoli florets (divided)</span><br />
<span style="font-size: large;">1 medium onion chopped</span><br />
<span style="font-size: large;">2-3 red and yellow sweet peppers (can substitute 1 small red bell pepper chopped</span><br />
<span style="font-size: large;">1 tsp dried thyme</span><br />
<span style="font-size: large;">1/2 tsp garlic powder</span><br />
<span style="font-size: large;">1/2 tsp poultry seasoning </span><br />
<span style="font-size: large;">salt and black pepper to taste</span><br />
<span style="font-size: large;">red chili powder or red pepper flakes to taste (optional)</span><br />
<span style="font-size: large;">4 cups strained poaching liquid (substitute chicken stock if you don't have 4 cups remaining)</span><br />
<span style="font-size: large;">4 cups chicken stock</span><br />
<span style="font-size: large;">7-8 slices American cheese</span><br />
<span style="font-size: large;">11/2 cups milk or half and half </span><br />
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<span style="font-size: x-large;"><b>Directions with Step by Step Photos: </b></span><br />
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<a href="http://3.bp.blogspot.com/-6_Yg5SPD3eU/VJM0E50R2tI/AAAAAAAAbm8/nM2k206GV1Q/s1600/101_0006.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-6_Yg5SPD3eU/VJM0E50R2tI/AAAAAAAAbm8/nM2k206GV1Q/s1600/101_0006.jpg" width="200" /></a><span style="font-size: large;"><b><span style="font-size: large;"><a href="http://4.bp.blogspot.com/-kIg6_ltwybg/VJNFkBQYVBI/AAAAAAAAbn4/a-sO4tYQeaU/s1600/101_0003.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-kIg6_ltwybg/VJNFkBQYVBI/AAAAAAAAbn4/a-sO4tYQeaU/s1600/101_0003.jpg" width="200" /></a></span>Step 1:</b>
Poach chicken breast. To poach place chicken breast with water (1 inch
above chicken), some sliced onion, salt and black pepper. Bring water
to a boil then </span><span style="font-size: large;">lower to medium
heat and simmer until chicken is fully cooked through and tender.
Remove chicken and cut into large chunks/cubes when cool enough to
handle. Strain poaching liquid for soup. </span><br />
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<span style="font-size: large;"> </span><span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b><span style="font-size: large;"><a href="http://2.bp.blogspot.com/-oWaWUo-vwbE/VJM0EMgCgSI/AAAAAAAAbm4/R699gyekAvs/s1600/101_0005.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-oWaWUo-vwbE/VJM0EMgCgSI/AAAAAAAAbm4/R699gyekAvs/s1600/101_0005.jpg" width="200" /></a></span>Step 2:</b> Chop onion, peppers and 1 cup of the broccoli and set aside. </span><br />
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<span style="font-size: large;"><b>Step 3: </b> </span><span style="font-size: large;">In a large soup pot place the remaining broccoli with the strained
poaching liquid and </span><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-ox4jGhnyWDs/VJM0GFg66lI/AAAAAAAAbnI/85S8lUYSHl4/s1600/101_0010.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ox4jGhnyWDs/VJM0GFg66lI/AAAAAAAAbnI/85S8lUYSHl4/s1600/101_0010.jpg" width="200" /></a>chicken stock. Season with thyme, poultry seasoning, red chili powder, black pepper and
garlic </span><span style="font-size: large;">powder. </span><br />
<span style="font-size: large;"><span style="font-size: large;"><a href="http://3.bp.blogspot.com/-UWJhWGNRHlw/VJM0HJKoZ5I/AAAAAAAAbnQ/5IBJO8LDDwI/s1600/101_0011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="" height="150" src="http://3.bp.blogspot.com/-UWJhWGNRHlw/VJM0HJKoZ5I/AAAAAAAAbnQ/5IBJO8LDDwI/s1600/101_0011.jpg" width="200" /></a></span> </span><br />
<span style="font-size: large;"><b>Step 4:</b> When broccoli is </span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-cAzPB6NJQu8/VJM0IGH-ldI/AAAAAAAAbnY/wklVbyc3MGk/s1600/101_0013.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-cAzPB6NJQu8/VJM0IGH-ldI/AAAAAAAAbnY/wklVbyc3MGk/s1600/101_0013.jpg" width="200" /></a></span></span>tender puree until creamy<b>.</b></span><span style="font-size: large;"><b></b></span><br />
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<span style="font-size: large;"> </span><span style="font-size: large;"><b>Step 5:</b> Then add the </span><span style="font-size: large;"><span style="font-size: large;"><a href="http://1.bp.blogspot.com/-nXEKXhDykE4/VJM0JSJYQHI/AAAAAAAAbng/MYtbWc65liw/s1600/101_0014.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="150" src="http://1.bp.blogspot.com/-nXEKXhDykE4/VJM0JSJYQHI/AAAAAAAAbng/MYtbWc65liw/s1600/101_0014.jpg" width="200" /></a></span>chopped broccoli, onion and </span><span style="font-size: large;">peppers into the creamed </span><span style="font-size: large;"><span style="font-size: large;"><a href="http://4.bp.blogspot.com/-pc_S6xfAhIw/VJM0KnV2dtI/AAAAAAAAbno/w3ONcOLq-ww/s1600/101_0015.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-pc_S6xfAhIw/VJM0KnV2dtI/AAAAAAAAbno/w3ONcOLq-ww/s1600/101_0015.jpg" width="200" /></a></span>broccoli soup. </span><br />
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<span style="font-size: large;"><span style="font-size: large;"><b>Step 6:</b></span>Simmer Until broccoli, onion and peppers become tender. Then add the cubed chicken, </span><span style="font-size: large;">sliced American cheese. </span><br />
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<span style="font-size: large;"> <b>Step 7:</b> Finally add 11/2 cup milk and simmer on low for 2-3 minutes. Taste for seasoning and adjust as needed. Serve hot. Enjoy. </span><br />
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<a href="http://4.bp.blogspot.com/-f4r_MYaqOzM/VJMy9GTzIQI/AAAAAAAAbmc/TL0T9cDcrIY/s1600/Chicken%2BBroccoli%2BSoup%2B4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-f4r_MYaqOzM/VJMy9GTzIQI/AAAAAAAAbmc/TL0T9cDcrIY/s1600/Chicken%2BBroccoli%2BSoup%2B4.jpg" width="640" /></a></div>
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<br /></div></div></div></div><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-9150843028722142712022-11-02T12:16:00.002-04:002022-11-02T12:16:38.765-04:00Acorn Kisses<h2 class="date-header"><span></span></h2>
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<a href="http://4.bp.blogspot.com/-5jVW3-la-qw/VFwI4OJl4VI/AAAAAAAAbGw/en5bpkvPNEY/s1600/Acorn%2BKisses%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="568" src="http://4.bp.blogspot.com/-5jVW3-la-qw/VFwI4OJl4VI/AAAAAAAAbGw/en5bpkvPNEY/s1600/Acorn%2BKisses%2B2.jpg" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I love cute food ideas. I can't take
credit for coming up with these because I have seen them all over
Pinterest, Facebook and a variety of other places on the internet. I
just know they are adorable and so much fun to make with my kids. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">All you need is a handful of ingredients
and some melted chocolate to have fun making these acorn kisses. I
love that you can just decorate a fall dessert table with these or even a
dessert as shown on top of the cake below. </span></div><div class="post-body entry-content" id="post-body-1595934774018638159" style="height: auto !important;"><br />
<span style="font-size: large;">My son liked them with the plain
Hershey's Kisses and my daughter liked them better with the Hershey's
Almond Kisses. So, you can really customize these to what you like.
If you cannot find the mini Nutter Butter cookies, you can try to
substitute with mini Nila Wafer cookies (another version I have seen out
there).</span><br />
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<span style="font-size: large;">They truly are fun to make and eat... you may just squirrel some away for the winter too. </span><br />
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<a href="http://2.bp.blogspot.com/-0FD38nlIuSo/VFwI3tr3liI/AAAAAAAAbGk/i45b3l5gPoY/s1600/Acorn%2BKisses%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="640" src="http://2.bp.blogspot.com/-0FD38nlIuSo/VFwI3tr3liI/AAAAAAAAbGk/i45b3l5gPoY/s1600/Acorn%2BKisses%2B3.jpg" width="624" /></a></div>
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<span style="font-size: x-large;"><b>Acorn Kisses</b></span></div>
<img alt="" class="photo" src="http://www.recipage.com/images/user3708/1415318029/recipe_image.jpg" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
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by <span class="author">Curry and Comfort</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 10</span></div>
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<span style="font-size: x-large;"><b>Ingredients</b></span></div>
<ul class="single_recipe_text" id="ingr" style="color: black;"><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">1/4 cup chocolate chips melted in microwave</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">Hershey's Kisses</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">Nutter Butter Mini Cookies</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">Chocolate chips</span></li></ul>
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<span style="font-size: x-large;"><b>Instructions</b></span></div>
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<span style="font-size: large;">1. Melt the chocolate chips in the
microwave 20 seconds at a time until fully melted. Careful not to burn.
This will be the "glue" that holds everything together.</span></div>
<div class="instruction">
<span style="font-size: large;">2. Dip the flat end of the unwrapped
Hershey's Kiss into the melted chocolate, remove any excess chocolate
and slowly place on top of a mini nutter butter cookie. Allow chocolate
to set for 5 minutes. Repeat for as many acorns you want to make.</span></div><div class="instruction"><span style="font-size: large;">3. Next dip the flat end of a
chocolate chip into the melted chocolate and remove any excess. "Glue"
the chip to the other end of the cookie as shown in recipe photos.
Allow chocolate to set.</span></div>
<div class="instruction">
<span style="font-size: large;">4. Serve as they are on a platter or decorate any fall dessert.</span></div>
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Powered by <a class="single_recipe_header" href="http://www.recipage.com/" style="color: black; text-decoration: none;" target="_blank">Recipage</a></div>
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</div></div></div></div><br /><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-50745699057414569082022-10-12T10:13:00.003-04:002022-10-12T10:13:57.063-04:00Halloween Treats<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Q29NsNigRO4/UnGcmMEG5UI/AAAAAAAAUek/oMJvgPXtTQ0/s1600/Halloween+Collage+2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="640" src="http://1.bp.blogspot.com/-Q29NsNigRO4/UnGcmMEG5UI/AAAAAAAAUek/oMJvgPXtTQ0/s640/Halloween+Collage+2013.jpg" width="562" /></a></div>
<div style="text-align: center;">
<span style="color: orange;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b> HAPPY HALLOWEEN!!</b></span> </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"> Hope everyone has a safe and happy day full of treats and no tricks! :)</span></div>
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<div style="text-align: center;">
Here is my Halloween Treat round up....</div>
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<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2012/10/halloween-witchs-hat-cookies.html">Halloween Witch's Hat Cookies</a><br />
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<a href="http://curryandcomfort.blogspot.com/2012/10/decorated-pumpkin-cake.html">Decorated Pumpkin Cake</a></h3>
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<a href="http://3.bp.blogspot.com/-E-WtbEP-rgM/UI0D-qVjYrI/AAAAAAAALec/Xye75zyC8Gw/s1600/Pumpkin+Cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="240" src="http://3.bp.blogspot.com/-E-WtbEP-rgM/UI0D-qVjYrI/AAAAAAAALec/Xye75zyC8Gw/s320/Pumpkin+Cake.jpg" width="320" /></a></div>
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<a href="http://curryandcomfort.blogspot.com/2012/10/bloody-cyclops-cupcakes.html">Bloody Cyclops Cupcakes</a></h3>
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<a href="http://3.bp.blogspot.com/-55ufuiRZb1Y/UIw-6zmSTCI/AAAAAAAALcU/vPznbzmQthI/s1600/Cyclops+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-55ufuiRZb1Y/UIw-6zmSTCI/AAAAAAAALcU/vPznbzmQthI/s320/Cyclops+1.jpg" width="211" /></a></h3>
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<p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-62741834862560674562022-07-19T21:28:00.002-04:002022-07-19T21:28:34.248-04:00Sri Lankan Pittu (Rice Flour and Coconut Dish) <h3 class="post-title entry-title"></h3>
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<a href="http://1.bp.blogspot.com/-0MGsXseRirc/U73pvesd7wI/AAAAAAAAY5w/Q86qw4L9pmg/s1600/pittu+3jpg.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sri Lankan Pittu" border="0" height="498" src="http://1.bp.blogspot.com/-0MGsXseRirc/U73pvesd7wI/AAAAAAAAY5w/Q86qw4L9pmg/s1600/pittu+3jpg.jpg" title="" width="640" /></a></div>
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<span style="font-size: large;">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. </span><br />
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">Pittu comes to Sri Lanka from the Kerala region of India and is known as <i>Puttu</i> or <i>Putu</i>
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.</span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">The pittu is then eaten with warmed coconut milk, <a href="http://curryandcomfort.yummly.com/2014/04/sri-lankan-lunu-miris-chili-and-onion.html">lunu miris</a> and any <a href="http://curryandcomfort.yummly.com/2015/08/sri-lankan-fiery-pork-curry.html">spicy meat</a>,
fish or vegetable curry. I love that such simple ingredients can
create beautiful and delicious food. Now that's something to really
celebrate! </span></div>
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<a href="http://2.bp.blogspot.com/-eykxNArr3x8/U73pvlHGfLI/AAAAAAAAY5o/nMl1bj9nRZ0/s1600/pittu+3.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-eykxNArr3x8/U73pvlHGfLI/AAAAAAAAY5o/nMl1bj9nRZ0/s1600/pittu+3.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="http://2.bp.blogspot.com/-eykxNArr3x8/U73pvlHGfLI/AAAAAAAAY5o/nMl1bj9nRZ0/s1600/pittu+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="569" src="http://2.bp.blogspot.com/-eykxNArr3x8/U73pvlHGfLI/AAAAAAAAY5o/nMl1bj9nRZ0/s1600/pittu+3.jpg" width="640" /></a></div>
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<b><span style="font-size: x-large;">Ingredients:</span></b></div>
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<span style="font-size: large;">5 cups desiccated coconut</span></div>
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<span style="font-size: large;">1 (15oz) can coconut milk</span></div>
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<span style="font-size: large;">1 can hot water (use the coconut milk can to measure)</span></div>
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<span style="font-size: large;">2 tsp salt</span></div>
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<span style="font-size: large;">8 cups rice flour</span></div>
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<a href="http://2.bp.blogspot.com/-euNUnX0Yh7E/VgRnZuhlWQI/AAAAAAAAeKM/iHb5FNnuLuQ/s1600/Pittu%2BSteamer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-euNUnX0Yh7E/VgRnZuhlWQI/AAAAAAAAeKM/iHb5FNnuLuQ/s640/Pittu%2BSteamer.jpg" width="454" /></a></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: x-large;"><b>Directions:</b></span></div>
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<a href="http://4.bp.blogspot.com/-lDgQei62cBM/VgRj0qBVVlI/AAAAAAAAeJo/HDFgNzL84B0/s1600/Pittu%2Bdirections%2B1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-lDgQei62cBM/VgRj0qBVVlI/AAAAAAAAeJo/HDFgNzL84B0/s200/Pittu%2Bdirections%2B1.jpg" width="200" /></a></div>
<div style="text-align: left;">
<span style="font-size: large;"><b>Step 1:</b> 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. </span></div>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-VPSTv3yA3uA/VgRkJwmZQeI/AAAAAAAAeJw/60DFWKehYZY/s1600/Pittu%2Bdirections%2B5.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VPSTv3yA3uA/VgRkJwmZQeI/AAAAAAAAeJw/60DFWKehYZY/s320/Pittu%2Bdirections%2B5.jpg" width="136" /></a><b> </b></span><br />
<span style="font-size: large;"><b>Step 2:</b> Sift together rice flour and salt. Set aside. </span></div>
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<span style="font-size: large;"><b>Step 3:</b> 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. </span></div>
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-D9vT6cbWGTI/VgRjswEkN8I/AAAAAAAAeJg/YcoI4Z7QvAQ/s1600/Pittu%2Bdirections%2B4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-D9vT6cbWGTI/VgRjswEkN8I/AAAAAAAAeJg/YcoI4Z7QvAQ/s320/Pittu%2Bdirections%2B4.jpg" width="320" /></a> </span><span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b>Step 4: </b> 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". </span><br />
<br />
<span style="font-size: large;"><i>Note:</i> This </span><span style="font-size: large;">texture
is really important. It should be a dry crumble so sprinkle a little
flour mixture to make sure you get the right texture.</span></div>
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<a href="http://4.bp.blogspot.com/-cZ2OXQ2wwOI/VgRq1qTTzSI/AAAAAAAAeKY/mlRG7SEDJRs/s1600/Pittu%2BSteamer%2B2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="http://4.bp.blogspot.com/-cZ2OXQ2wwOI/VgRq1qTTzSI/AAAAAAAAeKY/mlRG7SEDJRs/s320/Pittu%2BSteamer%2B2.jpg" width="320" /></a></div>
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<span style="font-size: large;"><b>Step 5:</b> 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. </span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><i>Note: </i>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. </span></span><br />
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<a href="http://3.bp.blogspot.com/-XzuRZ0ImFCQ/VgRw-oX7OsI/AAAAAAAAeKo/S5NyVk4cm6g/s1600/Pittu%2Bdirections%2B3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-XzuRZ0ImFCQ/VgRw-oX7OsI/AAAAAAAAeKo/S5NyVk4cm6g/s200/Pittu%2Bdirections%2B3.jpg" width="200" /></a></div>
<span style="font-size: large;"><b> Step 6:</b> 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. </span></div>
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<a href="http://3.bp.blogspot.com/-pDvnn00yJo0/VgRloqgzo5I/AAAAAAAAeJ8/BWw73vpSnhQ/s1600/Pittu%2Bdirections%2B6.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pDvnn00yJo0/VgRloqgzo5I/AAAAAAAAeJ8/BWw73vpSnhQ/s320/Pittu%2Bdirections%2B6.jpg" width="243" /></a></div>
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<span style="font-size: large;"><b>Step 7:</b> 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. </span><br />
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<span style="font-size: large;"><b>Step 8: </b> Repeat until all the mixture is used and you have cooked your pittu. </span></div>
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<span style="font-size: large;"><i><b>Note:</b></i> 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.</span></div>
<br />
<span style="font-size: large;">This amount of pittu will serve 6-8 people or more. Eat it with, coconut milk gravy, <a href="http://curryandcomfort.yummly.com/2014/04/sri-lankan-lunu-miris-chili-and-onion.html">lunu miris</a> and any <a href="http://curryandcomfort.yummly.com/2015/08/sri-lankan-fiery-pork-curry.html">spicy meat</a>, fish or vegetable curry. </span><br />
<br />
<span style="font-size: large;"><i><b>Note:</b></i> 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. </span><br />
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<br /> <br /></div><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-22659929472813247632022-06-17T14:57:00.002-04:002022-06-17T14:57:41.314-04:00Chicken Tikka Kebabs <h3 class="post-title entry-title">
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<a href="http://4.bp.blogspot.com/-eMpgIRYZCIk/UUuozRqpJoI/AAAAAAAAQ-E/_G_uNlyCTi4/s1600/Chicken+Tikka1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="426" src="http://4.bp.blogspot.com/-eMpgIRYZCIk/UUuozRqpJoI/AAAAAAAAQ-E/_G_uNlyCTi4/s640/Chicken+Tikka1.jpg" width="640" /></a>Chicken
Tikka is basically chunks of chicken marinated in spices and yogurt.
Traditionally, they are cooked in a clay oven called a Tandoor. But I
simply cooked them on a griddle on my stove and it still came out
delicious. <br /></div>
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The key to getting this dish right is the marinating process. It's
great if you can marinate for 24 hours or overnight. If you are in a
rush, four hours will be okay. I marinated my chicken for 24 hours
and each bite was full of flavor. <br />
<br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
3lbs Chicken <br />
<a href="http://1.bp.blogspot.com/-o9nbJiMkUhw/UUuqR8Y6GcI/AAAAAAAAQ-U/nChVN5S1T-0/s1600/100_6036.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="240" src="http://1.bp.blogspot.com/-o9nbJiMkUhw/UUuqR8Y6GcI/AAAAAAAAQ-U/nChVN5S1T-0/s320/100_6036.jpg" width="320" /></a>2 Tbs of canola oil<br />
wood skewers <br />
<br />
<i><b>The Marinate:</b></i><br />
2 inches of ginger peeled and grated<br />
4-6 cloves of garlic<br />
1 cup plain yogurt ( I used Greek Yogurt)<br />
2 Tbs of gram masala<br />
1/2 tsp turmeric powder <br />
2 Tbs of paprika<br />
1 tsp of ground cumin<br />
1 tsp of salt (or to taste)<br />
1 tsp of red chili powder<br />
<br />
<span style="font-size: large;"><b>Directions:</b></span><br />
<br />
Mix all the marinate together and then add the chicken. Mix well until
all the ingredients coats the chicken. Marinate the meat in a ziploc bag
or a bowl that you can seal. <br />
<br />
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<a href="https://lh5.googleusercontent.com/-cNwdI7b3hBk/TYUeZaVyPVI/AAAAAAAAAiI/AW4o7LniT3I/s1600/100_3566.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://lh5.googleusercontent.com/-cNwdI7b3hBk/TYUeZaVyPVI/AAAAAAAAAiI/AW4o7LniT3I/s200/100_3566.jpg" width="200" /></a></div>
When you are ready to cook your Chicken Tikka, take it out of the fridge
for 30-45 minutes to get the chill off the meat. I skewered mine on
wooden skewers here. Since I was cooking them on the stove top I didn't
bother soaking the skewers and they were fine. If you decide to broil
yours in the oven, I would suggest you soak the skewers in water for 20
minutes before skewering up the chicken.<br />
<br />
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I used a flat griddle to cook the tikkas. I oiled the griddle with
about 1 Tbs of oil and allowed it to get heated on high heat. I placed
the skewers down and lowered the heat to medium heat after about a
minute. You want the chicken to cook on each side fully without burning
the outside of the chicken. <br />
<br />
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Apply oil on the other side of the skewers before you flip them over.
You will want to stand there and baby-sit the chicken skewers. I did
flip the skewers several times to make sure all the sides of the chicken
got heated. Cook until the chicken is cooked through.<br />
<br />
Serves 4-6 people. You can eat this with rice, salad or even inside pitas with some yogurt sauce. Enjoy<br />
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<a href="http://3.bp.blogspot.com/-64ej1Cv7A1k/UUurW9nqIaI/AAAAAAAAQ-c/Dkng-K4KSlE/s1600/Chicken+Tikka.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="426" src="http://3.bp.blogspot.com/-64ej1Cv7A1k/UUurW9nqIaI/AAAAAAAAQ-c/Dkng-K4KSlE/s640/Chicken+Tikka.jpg" width="640" /></a></div>
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<br /></div><br /><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-27353007998247330452022-05-18T14:30:00.001-04:002022-05-18T14:30:11.244-04:00 Roasted Tomato Carrot Soup with Cheesy Bread Dunkers<h2 class="date-header"><span></span></h2>
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<a name="3360835868093239457"></a><a href="http://3.bp.blogspot.com/-dgd6Lsv_teY/U8ewzsNQrzI/AAAAAAAAZCs/6b9Oj6VF_fY/s1600/Tomato+Carrot+Soup+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="612" src="http://3.bp.blogspot.com/-dgd6Lsv_teY/U8ewzsNQrzI/AAAAAAAAZCs/6b9Oj6VF_fY/s1600/Tomato+Carrot+Soup+7.jpg" width="640" /></a><div class="post-body entry-content" id="post-body-3360835868093239457">
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<a href="http://1.bp.blogspot.com/-iw-sjmmOkyU/U8V-mUM211I/AAAAAAAAY_Q/FJuPz36VVks/s1600/Tomato+Carrot+Soup+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="http://1.bp.blogspot.com/-iw-sjmmOkyU/U8V-mUM211I/AAAAAAAAY_Q/FJuPz36VVks/s1600/Tomato+Carrot+Soup+2.jpg" width="640" /></a><br />
<br />
<span style="font-size: large;"><b>Ingredients for Roasted Tomato and Carrot soup:</b></span><br />
2lbs fresh tomatoes cut into large chunks<br />
2 large onion cut into chunks<br />
1 1/2 cups chopped carrots <br />
7-10 cloves or garlic (you are roasting this so the flavor is mild)<br />
salt and black pepper to taste<br />
canola oil (about 2 Tbs)<br />
6-8 cups chicken stock/broth <br />
1 tsp cumin powder<br />
1/4 tsp dried thyme<br />
red chili powder (or cayenne powder) to taste<br />
<br />
<span style="font-size: large;"><b>Directions: </b></span><br />
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<a href="http://2.bp.blogspot.com/-7ri6s_1yFds/U8WInhKGvYI/AAAAAAAAZAY/06GDQOtOd1s/s1600/100_9872.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-7ri6s_1yFds/U8WInhKGvYI/AAAAAAAAZAY/06GDQOtOd1s/s1600/100_9872.jpg" width="200" /></a></div>
<a href="http://2.bp.blogspot.com/-vRS00fHsLsM/U8WIo014VTI/AAAAAAAAZAg/x-g7CGS7PD8/s1600/100_9874.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="150" src="http://2.bp.blogspot.com/-vRS00fHsLsM/U8WIo014VTI/AAAAAAAAZAg/x-g7CGS7PD8/s1600/100_9874.jpg" width="200" /></a>On
a large baking sheet, add chopped tomatoes, carrots, garlic cloves,
onion, salt, black pepper and canola oil. Roast in a 375 degree oven
for 45-50 minutes. Turn oven off and allow to sit in oven for 10 more
minutes.<br />
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In a large soup pot, add the roasted veggies, chicken stock, dried
thyme, cumin and red chili powder. Simmer for 15 minutes. Season with
salt as needed. <br />
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Use an immersion blender make the soup creamy. This step is best done
by an adult or teen. Once soup is creamed, strain half of the soup
through a mesh strainer. I added the other half of the thickened soup
to the pot for a nice consistency. Taste for seasoning and serve hot.
Enjoy.<br />
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<br />
<span style="font-size: large;"><b>Ingredients for Cheesy Bread Dunkers: </b></span><br />
1 loaf of french bread cut in to slices<br />
butter or margarine as needed<br />
1 cup Mozzarella cheese<br />
1 cup cheddar or Colby cheese mix<br />
dried parsley flakes (optional) <br />
<br />
<span style="font-size: large;"><b>Directions:</b></span><br />
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<a href="http://1.bp.blogspot.com/-aoVkWAoYg5s/U8WLH15RImI/AAAAAAAAZBM/4mqkO1PUPNE/s1600/100_9878.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-aoVkWAoYg5s/U8WLH15RImI/AAAAAAAAZBM/4mqkO1PUPNE/s1600/100_9878.jpg" width="200" /></a></div>
<a href="http://1.bp.blogspot.com/-z5QzIvWqkJM/U8WLKMIwZpI/AAAAAAAAZBU/2YurmJkKWZQ/s1600/100_9879.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="" height="150" src="http://1.bp.blogspot.com/-z5QzIvWqkJM/U8WLKMIwZpI/AAAAAAAAZBU/2YurmJkKWZQ/s1600/100_9879.jpg" width="200" /></a>Slice bread (have an adult do this step). Have the kids butter the bread on both sides.<br />
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Mix the cheeses and top each slice of bread with enough cheese to cover
the bread and then sprinkle with a little dried parsley flakes. Bake
in preheated a 375 degree oven for 5-6 minutes or until bread is toasted
and cheese is melted. Serve with soup. Enjoy. <br />
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</div></div></div></div><p> </p><p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-89895755976171026312022-04-26T11:12:00.005-04:002022-04-26T11:12:46.300-04:00Fruit Salad in Watermelon Bowl<h2 class="date-header"><span></span></h2>
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<span style="font-size: small;"><br /></span>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Small seedless watermelon</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pineapple</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">grapes</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">cantaloupe</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">**Any fruit you desire</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Dressing:</b></i></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Juice of lemon</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Zest of lemon</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">agave or honey (if desired)</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">mint (optional)
</span></span>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.goodcook.com/cooks%27-tools/produce-tools/fruit-tools/melon-baller-p-219.html">Recommended </a><a href="http://www.goodcook.com/">Good Cook</a> tool: <a href="http://www.goodcook.com/cooks%27-tools/produce-tools/fruit-tools/citrus-zester-p-532.html">Citrus Zester</a> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://www.goodcook.com/cooks%27-tools/produce-tools/fruit-tools/citrus-reamer-p-531.html">Citrus Reamer</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://www.goodcook.com/cooks%27-tools/produce-tools/fruit-tools/melon-baller-p-219.html">Melon Baller</a></span></span><br />
<br />
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<span style="font-size: large;"><b>Directions:</b></span><br />
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<a href="http://4.bp.blogspot.com/-BN458MVQnaA/UjG6wT42DYI/AAAAAAAATvw/1wR3Po0tMyM/s1600/100_7134.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-BN458MVQnaA/UjG6wT42DYI/AAAAAAAATvw/1wR3Po0tMyM/s200/100_7134.jpg" width="200" /></a></div>
<a href="http://4.bp.blogspot.com/-XBToBYd4ylo/UjG6yPe8ONI/AAAAAAAATv4/xtzHQYpJwKg/s1600/100_7136.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-XBToBYd4ylo/UjG6yPe8ONI/AAAAAAAATv4/xtzHQYpJwKg/s200/100_7136.jpg" width="200" /></a>Cut
a base for your watermelon bowl. Cut watermelon so you have a large
bowl shape. Then use melon baller to scoop out watermelon.<br />
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<a href="http://1.bp.blogspot.com/--C41698M27o/UjG63syAgGI/AAAAAAAATwI/dMZ2Gne3duY/s1600/100_7138.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/--C41698M27o/UjG63syAgGI/AAAAAAAATwI/dMZ2Gne3duY/s200/100_7138.jpg" width="200" /></a></div>
Add all fruits into separate bowl and mix with dressing. Place back into watermelon. Serve immediately or chill. Enjoy. <br />
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<a href="http://3.bp.blogspot.com/-BwNWGdzH6e8/Ug_CDW6OjaI/AAAAAAAATQQ/cDD2lVvN-Vo/s1600/Fruit+Salad+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="486" src="http://3.bp.blogspot.com/-BwNWGdzH6e8/Ug_CDW6OjaI/AAAAAAAATQQ/cDD2lVvN-Vo/s640/Fruit+Salad+2.jpg" width="640" /></a></div>
</div></div></div></div><p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-62251386570917115842022-03-10T16:22:00.000-05:002022-03-10T16:22:03.636-05:00 Sri Lankan Miris (red chili) Kokis <h2 class="date-header"><span></span></h2>
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<a href="http://1.bp.blogspot.com/-JeZE3-yKaSk/UdYFm7a-KnI/AAAAAAAASmo/owMlLXm3150/s1600/Miris+Kokis+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="426" src="http://1.bp.blogspot.com/-JeZE3-yKaSk/UdYFm7a-KnI/AAAAAAAASmo/owMlLXm3150/s640/Miris+Kokis+3.jpg" width="640" /></a></div>
A few months back I made traditional Sri Lankan <a href="http://curryandcomfort.blogspot.com/2013/05/sri-lankan-kokis.html">Kokis</a>
(a dish that is made by deep-frying a
batter of rice flour and coconut milk). My mother said she had some
fantastic kokis in Sri Lanka that had red chili powder in the batter to
make it very spicy. I never tried spicy kokis so we set out to make
some and I was in love with them from first bite. These kokis are
bright orange in color (compared to the light golden of the traditional
kokis). The color comes all from those lovely chilies! It makes my
mouth water just to look at these and remember the spicy kick they had. <br /><br />
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<a href="http://2.bp.blogspot.com/-dErC_B-JY00/UdYFxAe4_FI/AAAAAAAASmw/jGKQQGecVq8/s1600/Miris+Kokis5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="426" src="http://2.bp.blogspot.com/-dErC_B-JY00/UdYFxAe4_FI/AAAAAAAASmw/jGKQQGecVq8/s640/Miris+Kokis5.jpg" width="640" /></a>
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<a href="http://2.bp.blogspot.com/-O7P7_1mVzxE/UdawfN40GKI/AAAAAAAASnI/7KOdcBgCfoY/s1600/Miris+kokis+no+text.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-O7P7_1mVzxE/UdawfN40GKI/AAAAAAAASnI/7KOdcBgCfoY/s200/Miris+kokis+no+text.jpg" width="200" /></a><span style="font-size: medium;"><b>Ingredients:</b></span><br />
2 up to 2 1/2 cups rice flour (available in Indian Stores)<br />
1 cup coconut milk<br />
1 cup water<br />
1 egg <br />
1-2 Tbs red chili powder (or to taste)<br />
salt to taste<br />
<br />
<span style="font-size: medium;"><b>Directions:</b></span><br />
<br />
<a href="http://3.bp.blogspot.com/-9kQvkAfmRWE/UYY1IlOGF6I/AAAAAAAARnE/ZLN91edCXWs/s1600/100_6465.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="150" src="http://3.bp.blogspot.com/-9kQvkAfmRWE/UYY1IlOGF6I/AAAAAAAARnE/ZLN91edCXWs/s200/100_6465.jpg" width="200" /></a>Mix Batter until smooth and it forms<br />
a thick "pancake" like batter. <a href="http://3.bp.blogspot.com/-nm49Jv7ehJk/UYY1OiWWHwI/AAAAAAAARnM/qRU8zpzJsuU/s1600/100_6467.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-nm49Jv7ehJk/UYY1OiWWHwI/AAAAAAAARnM/qRU8zpzJsuU/s200/100_6467.jpg" width="200" /></a>Heat
oil (only halfway up a deep fryer) until about 350 degrees. Allow mold
to sit in only for 30-45 seconds to get nice and oily. <br />
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<a href="http://4.bp.blogspot.com/-fkXH7Pv5UK4/UYY1U-PNSPI/AAAAAAAARnU/1fF60hhdGPY/s1600/100_6473.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="" height="150" src="http://4.bp.blogspot.com/-fkXH7Pv5UK4/UYY1U-PNSPI/AAAAAAAARnU/1fF60hhdGPY/s200/100_6473.jpg" width="200" /></a>Dip mold into batter carefully. You don't want the batter to get onto the top of the mold or the <a href="http://2.bp.blogspot.com/-a5APkoDmtww/UYY1bALcPNI/AAAAAAAARnc/TeAP6LbkEIM/s1600/100_6470.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-a5APkoDmtww/UYY1bALcPNI/AAAAAAAARnc/TeAP6LbkEIM/s200/100_6470.jpg" width="200" /></a>kokis will not release from the mold in the oil.<br />
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Dip battered mold into the oil and hold for a few seconds. Then gently jiggle the mold until the kokis releases from the mold.<br />
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Fry until golden brown. Drain on a paper towel and repeat the process. This will make about 25-30 kokis. Enjoy. <br />
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<a href="http://4.bp.blogspot.com/-5GrzlLtazNM/UdYF_5sKiVI/AAAAAAAASm4/Mlk-UY31XrU/s1600/Miris+Kokis.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://4.bp.blogspot.com/-5GrzlLtazNM/UdYF_5sKiVI/AAAAAAAASm4/Mlk-UY31XrU/s640/Miris+Kokis.jpg" width="640" /></a></div>
<br /></div></div></div></div><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-26200423641352597112022-01-09T17:27:00.001-05:002022-01-09T17:27:20.621-05:00Tabbouleh- Middle Eastern Salad <p> <a href="http://4.bp.blogspot.com/-DjvKKa1Dy60/VQogAnz96EI/AAAAAAAAcrs/H2TmXuynlxA/s1600/Tabbouleh%2BSalad%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="450" src="http://4.bp.blogspot.com/-DjvKKa1Dy60/VQogAnz96EI/AAAAAAAAcrs/H2TmXuynlxA/s1600/Tabbouleh%2BSalad%2B1.jpg" width="640" /></a></p><div class="date-posts"><div class="post-outer"><div class="post hentry"><div class="post-body entry-content" id="post-body-6518279500267845092">
<br /><span style="font-size: large;">Happy New Year! This healthy salad will start the new year with some good eating habits. <br /></span></div><div class="post-body entry-content" id="post-body-6518279500267845092"><span style="font-size: large;"><span><br /></span>
<span>My family and I love eating this salad as a side dish and since it's packed with good for you ingredients there is no problem going
back for seconds.</span><br />
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<a href="http://3.bp.blogspot.com/-PnDCvJq48qE/VQogN16Nj9I/AAAAAAAAcr0/Jn1uZQOgJRo/s1600/Tabbouleh%2BSalad%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="578" src="http://3.bp.blogspot.com/-PnDCvJq48qE/VQogN16Nj9I/AAAAAAAAcr0/Jn1uZQOgJRo/s1600/Tabbouleh%2BSalad%2B2.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Ingredients:</b></span><br />
<ul><li><span style="font-size: large;">3 large handfuls of flat leaf parsley chopped</span></li><li><span style="font-size: large;">1/2 handful of mint chopped</span></li><li><span style="font-size: large;">1 cup of cherry tomatoes diced or sliced</span></li><li><span style="font-size: large;">2 cups of cucumber (seeded) diced</span></li><li><span style="font-size: large;">1 bunch of green onions chopped</span></li><li><span style="font-size: large;">1/2 of a large red onion diced</span></li><li><span style="font-size: large;">2 jalapenos seeded diced</span></li><li><span style="font-size: large;">1 cup dry Bulgar Wheat cooked (2 cups cooked)</span></li><li><span style="font-size: large;">all of lemon olive oil dressing (recipe below) </span></li><li><span style="font-size: large;">salt and black pepper to taste </span></li></ul>
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<span style="font-size: large;"><b>Note: </b> to seed the cucumber, simply scrap down the center with a spoon until all the seeds are gone. </span><br />
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<span style="font-size: large;"><b>The Grain:</b><br />
2 cups of Bulgar Wheat prepared. To prepare Bulgar Wheat, measure 1 cup
of dry Bulgar and place in a pot with 3-4 cups of water. Bring water
to a boil and boil bulgar for 12-15 minutes until the Bulgar softens.
Drain water and then wring out all the excess liquid from the Bulgar
with your hands.
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<span style="font-size: large;"><b>Note:</b> You can also use
Cous-Cous, brown or white rice or Quinoa instead of the Bulgar Wheat.
Prepare those grains per their package instructions. </span><br />
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<a href="http://3.bp.blogspot.com/-go0kjTphTTw/TcSNLKiWsqI/AAAAAAAABBM/yULJbxUjiJM/s1600/100_7165dressing.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-go0kjTphTTw/TcSNLKiWsqI/AAAAAAAABBM/yULJbxUjiJM/s200/100_7165dressing.jpg" width="200" /></a></div>
<span style="font-size: large;"><b>The Dressing:</b><br />
</span><br />
<ul><li><span style="font-size: large;">1/2 cup of fresh lemon juice</span></li><li><span style="font-size: large;">1/2 cup of Extra Virgin Olive Oil</span></li><li><span style="font-size: large;">3-4 cloves of garlic grated</span></li><li><span style="font-size: large;">Salt to taste </span></li></ul>
<span style="font-size: x-large;"><b>Directions:</b></span><br />
<span style="font-size: large;">Boil the Bulgar Wheat and squeeze dry.
Then prepare the dressing and set aside. Prepare parsley, cucumbers,
onion, tomatoes and toss with the Bulgar Wheat. Pour Dressing over
salad and allow to chill for 30 minutes before serving.</span> <span style="font-size: large;">Makes about 8-10 cups of salad. This makes a great side dish for any grilled meat. Enjoy.
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<a href="http://4.bp.blogspot.com/-4-n06h77J30/VQogV94wCqI/AAAAAAAAcr8/JPILwj33gOw/s1600/Tabbouleh%2BSalad%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="522" src="http://4.bp.blogspot.com/-4-n06h77J30/VQogV94wCqI/AAAAAAAAcr8/JPILwj33gOw/s1600/Tabbouleh%2BSalad%2B3.jpg" width="640" /></a></div>
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<br /> <br /></div></div></div></div><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-66662514875035581592021-12-04T13:53:00.000-05:002021-12-04T13:53:00.932-05:00 Sri Lankan Christmas Cake <h2 class="date-header"><span></span></h2>
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<span style="font-size: large;"><span>Sri Lankan Christmas Cake is is not your
typical fruit cake. Yes, it has some fruit and nuts, but it's got so
much more rich and delicious ingredients that it's bursting with
flavor. A small piece is all that is required for any sweet tooth. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span> </span></span></div><span style="font-size: large;">
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<span style="font-size: large;"><span>My mother and I took this Christmas cake
journey together. I have helped her make this cake once before, but
never quite paid attention like I did this time. This time we did not
simply follow a recipe that told us what we needed. This time we
created many of our own ingredients and then created our own version of
this cake. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span> </span></span></div><span style="font-size: large;">
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<span style="font-size: large;"><span>The traditional cake has a few
ingredients that are hard to come by in the US. Even in Sri Lanka these
ingredients are mostly store bought and never made from scratch. So we
created these ingredients with the raw fruits/vegetables found in the
Asian grocery store. The process took us a couple of weeks to get
everything ready before we could actually put a cake in the oven. </span></span></div><span style="font-size: large;">
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<span style="font-size: large;"><span>This is not a cake you can simply whip
up together at the last minute. This is a cake that takes some thought,
patience and planning. That's why this cake is served at a time that
is so joyful and full of celebration. Christmas is a time that things
should slow down and you serve your family the best you can offer. This
Christmas Cake is a perfect way to celebrate the holiday season.</span></span></div><span style="font-size: large;">
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<a href="http://4.bp.blogspot.com/-Iqr2xAmQlDY/VIo1HGhpEdI/AAAAAAAAbcc/Y0AHneg8dUo/s1600/Christmas%2BCake%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="472" src="https://4.bp.blogspot.com/-Iqr2xAmQlDY/VIo1HGhpEdI/AAAAAAAAbcc/Y0AHneg8dUo/s1600/Christmas%2BCake%2B2.jpg" width="640" /></a><a href="http://4.bp.blogspot.com/-Iqr2xAmQlDY/VIo1HGhpEdI/AAAAAAAAbcc/Y0AHneg8dUo/s1600/Christmas%2BCake%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a><br />
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<span style="font-size: x-large;"> <span><b>Ingredients:</b></span></span></div><span style="font-size: large;">
<br />
<u><i><span><b>Chop and Marinate these ingredients: </b></span></i></u><span><br /></span><br />
<span>1lb Pumpkin Preserve (<a href="http://curryandcomfort.yummly.com/2014/12/wintermelon-candy-puhul-dosi-pumpkin.html">recipe here</a>)</span><br />
<span>1lb Ginger Preserve (or crystallized ginger) </span><br />
<span>1lb chow chow (<a href="http://curryandcomfort.yummly.com/2014/12/sri-lankan-chow-chow-preserve.html">recipe here</a>)</span><br />
<span>1/2lb candied peel (orange, lemon peel <i>no citron)</i></span><br />
<span><u><i><a href="http://2.bp.blogspot.com/-zqM-VXjQB34/VIo6R4TJidI/AAAAAAAAbdE/iCSJNfl1LYo/s1600/100_1095.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="240" src="https://2.bp.blogspot.com/-zqM-VXjQB34/VIo6R4TJidI/AAAAAAAAbdE/iCSJNfl1LYo/s1600/100_1095.jpg" width="320" /></a></i></u>1lb unsalted cashews</span><br />
<span>1lb raisins</span><br />
<span>1/2lb golden raisins (sultanas) </span><br />
<span>1/2 tsp cardamom powder</span><br />
<span>1 tsp cinnamon powder</span><br />
<span>1/4 tsp grated fresh nutmeg</span><br />
<span>1/4 tsp clove powder </span><br />
<span>1/2 cup Brandy</span><br />
<span>3Tbs rose water</span><br />
<span>2 Tbs honey</span><br />
<span>1 16oz jar plum jam </span><br />
<span>1 cup golden syrup (<a href="http://curryandcomfort.yummly.com/2014/12/tuesday-tips-how-to-make-golden-syrup.html">see recipe here</a>) </span><br />
<br />
<span><b><u><i>Cake Batter Ingredients:</i></u></b></span><br />
<span>1/2lb semolina (lightly roasted)</span><br />
<span>2oz all purpose flour</span><br />
<span>1lb unsalted butter (softened to room temperature)</span><br />
<span>1lbwhite granulated sugar</span><br />
<span>15 egg yolks</span><br />
<span>10 egg whites (whipped) </span><br />
<br />
<br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span><b><a href="http://3.bp.blogspot.com/-U7WOTB7GbpE/VIo6g-q9xdI/AAAAAAAAbdM/VfuaF0aFW2U/s1600/100_1180.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></b></span></span></div><span style="font-size: large;">
</span><div style="text-align: center;">
<span style="font-size: large;"><span><b><a href="http://3.bp.blogspot.com/-U7WOTB7GbpE/VIo6g-q9xdI/AAAAAAAAbdM/VfuaF0aFW2U/s1600/100_1180.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="240" src="https://3.bp.blogspot.com/-U7WOTB7GbpE/VIo6g-q9xdI/AAAAAAAAbdM/VfuaF0aFW2U/s1600/100_1180.jpg" width="320" /></a> <span style="font-size: x-large;">Directions: </span></b></span></span></div><span style="font-size: large;">
<span><i><b>Day 1:</b></i></span> <span>Use
a food processor and chop the pumpkin preserve, chow chow, raisins,
golden raisins and candied peel until they are small pieces (but not
into a paste). Then chop the cashews into small pieces. Add all the
ingredients together then flavor with the cinnamon powder, nutmeg, clove
powder, cardamom powder, honey, golden syrup, plum jam, brandy and rose
water. Mix all ingredients together really well and allow to marinate
covered in a cool dark place overnight (or a few days)</span><br />
<br />
<span><b><i>The day you are going to bake the cake:</i></b></span><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-qWWWwTVfF3w/VIo6lIt0S5I/AAAAAAAAbdo/lXEsjWVA7Os/s1600/100_1186.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-qWWWwTVfF3w/VIo6lIt0S5I/AAAAAAAAbdo/lXEsjWVA7Os/s1600/100_1186.jpg" width="200" /></a></span></div><span style="font-size: large;">
<a href="http://2.bp.blogspot.com/-eAmteBGtr_o/VIo6pq2xW0I/AAAAAAAAbd0/_OJXJ8gMyY8/s1600/100_1197.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-eAmteBGtr_o/VIo6pq2xW0I/AAAAAAAAbd0/_OJXJ8gMyY8/s1600/100_1197.jpg" width="200" /></a> <span>1. On medium low heat, roast the semolina until golden color and fragrant. Then sift with the all purpose flour and set aside. </span><br />
<br />
<span><a href="http://1.bp.blogspot.com/-SH_sHHUG-4k/VIo6jtR_KDI/AAAAAAAAbdU/lmwO3JribRA/s1600/100_1188.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-SH_sHHUG-4k/VIo6jtR_KDI/AAAAAAAAbdU/lmwO3JribRA/s1600/100_1188.jpg" width="200" /></a></span><span><a href="http://1.bp.blogspot.com/-EmyCv3ipGA0/VIo6lNVoInI/AAAAAAAAbdk/qk8nRDbnv_I/s1600/100_1193.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-EmyCv3ipGA0/VIo6lNVoInI/AAAAAAAAbdk/qk8nRDbnv_I/s1600/100_1193.jpg" width="200" /></a> </span><br />
<br />
<br />
<br />
<span>2. Separate 15 eggs and whip 10 egg
whites until they reach soft peaks. Set egg whites aside. Note: Save
those extra egg whites. You can make freeze the egg whites, make an egg
white omelet or even meringue kisses.</span><br />
<br />
<span><a href="http://1.bp.blogspot.com/-RK9OVq7FUuY/VIo6rfWttnI/AAAAAAAAbeA/Ykv_DkzXlZk/s1600/100_1196.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-RK9OVq7FUuY/VIo6rfWttnI/AAAAAAAAbeA/Ykv_DkzXlZk/s1600/100_1196.jpg" width="200" /></a> </span><a href="http://1.bp.blogspot.com/-3Ccyrz4XXM8/VIo6t_T0hgI/AAAAAAAAbeU/Cgvtw7AJDh4/s1600/100_1201.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-3Ccyrz4XXM8/VIo6t_T0hgI/AAAAAAAAbeU/Cgvtw7AJDh4/s1600/100_1201.jpg" width="200" /></a><br />
<span> </span><br />
<span>3. Use a mixer to combine the butter and
sugar until light and fluffy. Then add egg yolks one at a time until
fully mixed together. </span><br />
<br />
<a href="http://2.bp.blogspot.com/-wjBK8OlzryA/VIo6tO58KDI/AAAAAAAAbeM/n4RoQsgPOgU/s1600/100_1202.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="240" src="https://2.bp.blogspot.com/-wjBK8OlzryA/VIo6tO58KDI/AAAAAAAAbeM/n4RoQsgPOgU/s1600/100_1202.jpg" width="320" /></a><span> </span>
<span>Now you have all your ingredients ready to mix together for the cake batter: </span><br />
<span><br /></span>
<span>1. Marinated mixed fruit and nuts</span><br />
<span>2. Roasted semolina and flour (sifted)</span><br />
<span>3. Egg Whites whipped to a soft peak</span><br />
<span>4. Creamed butter/sugar and egg yolks</span><br />
<br />
<span><u><i><b> Mixing the Cake Batter:</b></i></u></span><a href="http://2.bp.blogspot.com/-POCMaf0Q-uQ/VIo6vIJzO-I/AAAAAAAAbec/WrkvX11TAHc/s1600/100_1203.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-POCMaf0Q-uQ/VIo6vIJzO-I/AAAAAAAAbec/WrkvX11TAHc/s1600/100_1203.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/-uIWWTlubh70/VIo6vT4g92I/AAAAAAAAbeg/YWHO0NRU8s8/s1600/100_1204.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-uIWWTlubh70/VIo6vT4g92I/AAAAAAAAbeg/YWHO0NRU8s8/s1600/100_1204.jpg" width="200" /></a><span> </span><br />
<br />
<span>In a large bowl (this will make about 10lbs of batter) with a strong wooden spoon place the creamed butter/sugar and egg yolks. </span><br />
<br />
<span>Slowly add a heaping cup of the marinated fruit/nut mixture and stir until combined. Then add a few tablespoons of the <a href="http://1.bp.blogspot.com/-27yL7pte3H4/VIo6z-PNxVI/AAAAAAAAbe0/Jdn1njKeBjc/s1600/100_1205.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-27yL7pte3H4/VIo6z-PNxVI/AAAAAAAAbe0/Jdn1njKeBjc/s1600/100_1205.jpg" width="200" /></a>semolina/flour mixture and stir <a href="http://2.bp.blogspot.com/-MoH-SMtFB9k/VIo6yMrLf_I/AAAAAAAAbes/SBX-w4ygZfw/s1600/100_1213.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-MoH-SMtFB9k/VIo6yMrLf_I/AAAAAAAAbes/SBX-w4ygZfw/s1600/100_1213.jpg" width="200" /></a>again until combined. </span><br />
<br />
<span>Then follow up with a scoop of the egg
whites and fold in. Repeat by adding these three components to the
cake one at a time and stirring well between each addition until all the
ingredients have been used.</span><br />
<br />
<u><i><b><span>Preparing the pan for Baking: </span></b></i></u><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-lwF4APjgaNE/VIo6kGMp3zI/AAAAAAAAbdY/hoB-0UuxWqU/s1600/100_1187.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></span></div><span style="font-size: large;">
<br />
<a href="http://3.bp.blogspot.com/-YAV9TiSBW0g/VIo64-9I9_I/AAAAAAAAbe8/cR-VMHrmq3Y/s1600/100_1214.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-YAV9TiSBW0g/VIo64-9I9_I/AAAAAAAAbe8/cR-VMHrmq3Y/s1600/100_1214.jpg" width="200" /></a><span> </span><br />
<br />
<span>Heat oven to 300 degree Fahrenheit and prepare baking pan with 2-3 layers of <a href="http://4.bp.blogspot.com/-O-1WAdSzb30/VIo66ZEyIMI/AAAAAAAAbfE/kTjfgqyUj4Y/s1600/100_1215.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-O-1WAdSzb30/VIo66ZEyIMI/AAAAAAAAbfE/kTjfgqyUj4Y/s1600/100_1215.jpg" width="200" /></a>parchment paper and apply some cooking spray or butter.</span><br />
<br />
<br />
<span>Pour batter into pan and place pan on a
large baking sheet for stability as well as keeping the bottom from
getting too dark. Bake for 3-4 hours until cake is set and a toothpick
comes out clean from the center. </span><br />
<span> </span><span><a href="http://2.bp.blogspot.com/-XagiPAWLDA0/VIo67PbQAAI/AAAAAAAAbfM/RCKhIkxbOiY/s1600/100_1218.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-XagiPAWLDA0/VIo67PbQAAI/AAAAAAAAbfM/RCKhIkxbOiY/s1600/100_1218.jpg" width="200" /></a></span><br />
<br />
<span>Note: If </span><span>top
is becoming too dark, cover pan with foil on top to shield the cake.
Allow cake to set in a cool place overnight before serving.</span><br />
<br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-O-1WAdSzb30/VIo66ZEyIMI/AAAAAAAAbfE/kTjfgqyUj4Y/s1600/100_1215.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></span></div><span style="font-size: large;">
<span> <u><i><b>Serving and presenting the cake:</b></i></u></span><br />
<span><span><a href="http://4.bp.blogspot.com/-Fde7ua38mK4/VIo7BEwiltI/AAAAAAAAbfU/L7poVFyYyOI/s1600/100_1251.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-Fde7ua38mK4/VIo7BEwiltI/AAAAAAAAbfU/L7poVFyYyOI/s1600/100_1251.jpg" width="200" /></a></span> <a href="http://4.bp.blogspot.com/-QaNJ4W1X5Zw/VIo7BMgAiAI/AAAAAAAAbfY/Ze5vFQ6jaUc/s1600/100_1250_00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-QaNJ4W1X5Zw/VIo7BMgAiAI/AAAAAAAAbfY/Ze5vFQ6jaUc/s1600/100_1250_00.jpg" width="200" /></a> </span><br />
<span>Cut into small squares (about 1-2 inch squares) and </span><span><span><a href="http://4.bp.blogspot.com/-02M1PumFmdQ/VIpGarvgcVI/AAAAAAAAbg8/d0_pHqy2hKI/s1600/Christmas%2BCake6.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="101" src="https://4.bp.blogspot.com/-02M1PumFmdQ/VIpGarvgcVI/AAAAAAAAbg8/d0_pHqy2hKI/s1600/Christmas%2BCake6.jpg" width="200" /></a></span>serve on a
platter. </span><span></span><br />
<br />
<br />
<span>They can also be individually wrapped in wax or oil paper. Then
wrapped again in Christmas wrapping and served.</span><br />
<br />
<a href="http://2.bp.blogspot.com/-zBWW26EtDgY/VIo1G8efVAI/AAAAAAAAbcY/8aaQXLw04iM/s1600/Christmas%2BCake%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-zBWW26EtDgY/VIo1G8efVAI/AAAAAAAAbcY/8aaQXLw04iM/s1600/Christmas%2BCake%2B3.jpg" width="640" /></a><br />
<br />
</span><div class="separator" style="clear: both; text-align: center;">
</div><span style="font-size: large;">
</span><br />
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<a href="http://4.bp.blogspot.com/-w5ZqQOoLvAg/VIo5eTmvD2I/AAAAAAAAbc8/XnvfAOpLaKc/s1600/Christmas%2BCake4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="426" src="https://4.bp.blogspot.com/-w5ZqQOoLvAg/VIo5eTmvD2I/AAAAAAAAbc8/XnvfAOpLaKc/s1600/Christmas%2BCake4.jpg" width="640" /></a></div>
<br />
</div>
</div>
</div>
</div>
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</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-73396112446159217842021-11-08T16:09:00.001-05:002021-11-08T16:09:59.167-05:00Pumpkin Flan with Maple Syrup<p> <a href="http://3.bp.blogspot.com/-OrExpnsGNkI/UoZwHmoWRzI/AAAAAAAAUu8/4ITprFqzdxI/s1600/Pumpkin+Flan+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="http://3.bp.blogspot.com/-OrExpnsGNkI/UoZwHmoWRzI/AAAAAAAAUu8/4ITprFqzdxI/s640/Pumpkin+Flan+1.jpg" width="640" /></a></p><div class="post-body entry-content" id="post-body-8987107760561336191"><div class="post-body entry-content" id="post-body-1822915669349356291">
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<div class="post-body entry-content" id="post-body-1822915669349356291">
<span style="font-size: large;">We are on a countdown to Thanksgiving. You will see a lot of great ideas in the
next couple of weeks to make your Thanksgiving extra special. Today
it's all about a fast dessert. </span><br />
<br />
<span style="font-size: large;">After our Thanksgiving feast, my family
always craves something pumpkin, spiced and sweet. I love to make this
light and easy flan dessert to give everyone a sweet treat that isn't
overwhelming after a heavy meal. </span><br />
<br />
<span style="font-size: large;">This dessert is so easy to make since it
only takes 5 minutes to assemble then the rest of the work is done in
the oven. The flan needs to be chilled before serving so it's perfect
to make this the day before the big meal. </span><br />
<br />
<span style="font-size: large;">That way you can check it off your to do
list and it makes the big day even easier and more enjoyable. </span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-juwcFDpwk7g/UojPYcnxizI/AAAAAAAAUwQ/NIUgUchCvKY/s1600/Pumpkin+Flan+mini+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="http://3.bp.blogspot.com/-juwcFDpwk7g/UojPYcnxizI/AAAAAAAAUwQ/NIUgUchCvKY/s640/Pumpkin+Flan+mini+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small flans baked in the Good Cook Muffin Pan are perfect for individual portions. </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HiQHdrH2Lx4/UolacEvbRWI/AAAAAAAAUxg/QyB8aRA_xTY/s1600/100_7904.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<div class="hrecipe f1">
<div class="fn single_recipe_header" style="color: black; margin: 5px 5px 5px 0px; padding: 0px;">
<span style="font-size: x-large;"><b>Pumpkin Flan with Maple Syrup</b></span></div>
<img alt="" class="photo" src="http://www.recipage.com/images/user3708/1415151565/recipe_image.jpg" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" />
<div class="single_recipe_text" id="author" style="color: black; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;"> </div><div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;"><span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 5</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 60</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
</div>
<div id="get_media_div" style="clear: both; max-height: 100px;">
</div>
<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: black; padding: 0px; text-decoration: none;">
<span style="font-size: x-large;"><b>Ingredients</b></span><span class="single_recipe_text" style="color: black; font-size: large; font-weight: bold; margin-left: 7px;"> </span></div><div class="single_recipe_header" id="ingr_header" style="clear: both; color: black; padding: 0px; text-align: left; text-decoration: none;"><span class="single_recipe_text" style="color: black; font-size: large; font-weight: bold; margin-left: 7px;">For the custard:</span><br />
</div><ul class="single_recipe_text" id="ingr" style="color: black; padding: 0px;"><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">4 large eggs</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">2 cups of coconut milk</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">1 tsp of vanilla</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">1/3 cup of sugar or splenda</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">a pinch of salt</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">1/4 cup pumpkin puree (fresh or canned)</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">1 tsp cinnamon</span></li><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">pinch of freshly grated nutmeg</span></li></ul>
<span class="single_recipe_text" style="color: black; font-size: large; font-weight: bold; margin-left: 7px;">For the syrup:</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; padding: 0px;"><li class="ingredient" style="margin-bottom: 3px;"><span style="font-size: large;">As needed- Store bought maple syrup (your favorite brand- not sugar free)</span></li></ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: black; padding: 0px; text-decoration: none;">
<span style="font-size: x-large;"><b>Instructions</b></span></div>
<div class="instruction">
<span style="font-size: large;">1. Put all ingredients into blender. Blend until smooth and well mixed.</span></div>
<div class="instruction">
<span style="font-size: large;">2. Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.</span></div>
<div class="instruction">
<span style="font-size: large;">3.Pour custard to the top of each well.
Bake in a 325 degree oven in a water bath. I pour hot water carefully
to a much larger pan- be careful not to get any water into custard.</span></div>
<div class="instruction">
<span style="font-size: large;">4. Take out of oven and allow to cool. Take a knife and slowly trace round the custard to loosen it from the pan or dish.</span></div>
<div class="instruction">
<span style="font-size: large;">5. Chill for several hours. To serve,
invert over a plate or a platter. The maple syrup should form a
glaze/sauce for the flan.</span></div>
</div>
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<br />
<br />
<span style="font-size: large;"><b>Step by Step Directions:</b></span><br />
<a href="http://3.bp.blogspot.com/-TfJlnefrSwk/UojRIeQU6xI/AAAAAAAAUwk/zu5hcFKr7gI/s1600/100_7856.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-TfJlnefrSwk/UojRIeQU6xI/AAAAAAAAUwk/zu5hcFKr7gI/s200/100_7856.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/-Sx6em7hXrv4/UojRJK1aUwI/AAAAAAAAUwo/QwAikzlWBjI/s1600/100_7861.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Sx6em7hXrv4/UojRJK1aUwI/AAAAAAAAUwo/QwAikzlWBjI/s200/100_7861.jpg" width="200" /></a>Put
all ingredients into blender. Blend until smooth and well mixed.
Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or
oven safe baking dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ad_Ag6wmbw0/UojRPKWq14I/AAAAAAAAUw0/zJsRXdKOfNQ/s1600/100_7862.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Ad_Ag6wmbw0/UojRPKWq14I/AAAAAAAAUw0/zJsRXdKOfNQ/s200/100_7862.jpg" width="200" /></a></div>
<a href="http://3.bp.blogspot.com/-4_wf8RlbQVU/UojRUgks_dI/AAAAAAAAUw8/vBeZRpW3iQs/s1600/100_7863.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-4_wf8RlbQVU/UojRUgks_dI/AAAAAAAAUw8/vBeZRpW3iQs/s200/100_7863.jpg" width="200" /></a>
Pour custard to the top of each well. Bake in a 325 degree oven in a
water bath. I pour hot water carefully to a much larger pan- <i>be careful not to get any water into custard. </i><br />
<br />
<br />
<i><a href="http://3.bp.blogspot.com/-2TnCyu9FQnY/UojRVa-7g1I/AAAAAAAAUxA/raLscHz9FdQ/s1600/100_7864.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-2TnCyu9FQnY/UojRVa-7g1I/AAAAAAAAUxA/raLscHz9FdQ/s200/100_7864.jpg" width="200" /></a> </i><br />
Take out of oven and allow to cool. Take a knife and slowly trace round
the custard to loosen it from the pan or dish. Chill for several
hours. To serve, invert over a plate or a platter. The maple syrup
should form a glaze/sauce for the flan. <i> </i><br />
<br />
<br />
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</div></div><div class="post-body entry-content" id="post-body-8987107760561336191"><div class="post-body entry-content" id="post-body-1822915669349356291"><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CCE63B5zGSI/UojUwpHtv-I/AAAAAAAAUxQ/rn68qmO1aW4/s1600/pumpkin+flan3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="http://1.bp.blogspot.com/-CCE63B5zGSI/UojUwpHtv-I/AAAAAAAAUxQ/rn68qmO1aW4/s640/pumpkin+flan3.jpg" width="640" /></a></div>
<br /></div></div> <p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-15867639875555571152021-10-11T20:24:00.007-04:002021-10-11T20:24:59.260-04:00Halloween Week: Halloween Round-up 2021<div class="post-header">
</div>
<div class="post-body entry-content" id="post-body-1854271862529194010">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Q29NsNigRO4/UnGcmMEG5UI/AAAAAAAAUek/oMJvgPXtTQ0/s1600/Halloween+Collage+2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Q29NsNigRO4/UnGcmMEG5UI/AAAAAAAAUek/oMJvgPXtTQ0/s640/Halloween+Collage+2013.jpg" width="562" /></a></div>
<div style="text-align: center;">
<span style="color: orange;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b> HAPPY HALLOWEEN!!</b></span> </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"> Hope everyone has a safe and happy day full of treats and no tricks! :)</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Here is my Halloween Treat round up....</div>
<br />
<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2012/10/halloween-witchs-hat-cookies.html">Halloween Witch's Hat Cookies</a><br />
</h3>
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<a href="http://4.bp.blogspot.com/-LbIBrHhaSfs/Tp7ax9mjITI/AAAAAAAACWU/Q_5cIso1nME/s1600/100_5419+witches+hats+text+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-LbIBrHhaSfs/Tp7ax9mjITI/AAAAAAAACWU/Q_5cIso1nME/s320/100_5419+witches+hats+text+1.jpg" width="320" /></a></div>
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<a href="http://curryandcomfort.blogspot.com/2012/10/decorated-pumpkin-cake.html">Decorated Pumpkin Cake</a></h3>
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<a href="http://3.bp.blogspot.com/-E-WtbEP-rgM/UI0D-qVjYrI/AAAAAAAALec/Xye75zyC8Gw/s1600/Pumpkin+Cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-E-WtbEP-rgM/UI0D-qVjYrI/AAAAAAAALec/Xye75zyC8Gw/s320/Pumpkin+Cake.jpg" width="320" /></a></div>
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</h3>
<h3 class="post-title entry-title">
<a href="http://curryandcomfort.blogspot.com/2012/10/bloody-cyclops-cupcakes.html">Bloody Cyclops Cupcakes</a></h3>
<h3 class="post-title entry-title">
<a href="http://3.bp.blogspot.com/-55ufuiRZb1Y/UIw-6zmSTCI/AAAAAAAALcU/vPznbzmQthI/s1600/Cyclops+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-55ufuiRZb1Y/UIw-6zmSTCI/AAAAAAAALcU/vPznbzmQthI/s320/Cyclops+1.jpg" width="211" /></a></h3>
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<a href="http://2.bp.blogspot.com/-gfk0wmN7FDk/TqSn0i0H2bI/AAAAAAAACbc/70p_yHOn_V4/s1600/100_5393+coco+text+1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<br /><h3 class="post-title entry-title">
<a href="http://curryandcomfort.blogspot.com/2012/10/yummy-mummy-pizzas.html">Yummy Mummy Pizzas</a>
</h3>
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<a href="http://2.bp.blogspot.com/-n02VPQoeixQ/UI3fHsr0WvI/AAAAAAAALiA/ZLdtv0pilmA/s1600/Mummy+Pizzas+Text12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-n02VPQoeixQ/UI3fHsr0WvI/AAAAAAAALiA/ZLdtv0pilmA/s320/Mummy+Pizzas+Text12.jpg" width="320" /></a></h3>
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<span style="font-size: x-small;"></span></h3>
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<h3>
<a href="http://www.blogger.com/blogger.g?blogID=4040370957907361464" name="15258837489876433"></a><span style="font-size: medium;"><a href="http://curryandcomfort.blogspot.com/2011/09/gummy-worm-halloween-cupcakes.html">Gummy Worm Halloween Cupcakes</a></span></h3>
</div>
<h3 class="post-title entry-title">
</h3>
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<h3 class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WaOoN8A7AUw/Tn9BgmG-NTI/AAAAAAAACD8/N_mNudp1cwM/s1600/100_4404_00+text1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-WaOoN8A7AUw/Tn9BgmG-NTI/AAAAAAAACD8/N_mNudp1cwM/s320/100_4404_00+text1.jpg" width="320" /></a></h3>
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<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2012/10/candy-corn-rice-krispies.html">Candy Corn Rice Krispies</a></h3>
</div>
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<a href="http://4.bp.blogspot.com/-9KG12jZazqs/UHThPmFq72I/AAAAAAAAK0k/9Wv7P_OQm3g/s1600/Candy+Corn+Rice+Treats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-9KG12jZazqs/UHThPmFq72I/AAAAAAAAK0k/9Wv7P_OQm3g/s320/Candy+Corn+Rice+Treats.jpg" width="320" /></a></div>
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<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/halloween-week-ghoulish-cake-pops.html">Ghoulish Cake Pops</a></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HNhDFgRhgns/UnGdTk1iFlI/AAAAAAAAUes/_LuwJP6BZeg/s1600/cake+pops2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://4.bp.blogspot.com/-HNhDFgRhgns/UnGdTk1iFlI/AAAAAAAAUes/_LuwJP6BZeg/s320/cake+pops2.jpg" width="320" /></a></div>
<br />
<br />
<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/halloween-week-frankenstein-rice.html">Frankenstein Rice Krispies Treats </a></h3>
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<a href="http://4.bp.blogspot.com/-Np4CmM224yQ/UnGdwRxatCI/AAAAAAAAUe0/u0-Ac_vyZ5g/s1600/Frankie+RC+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Np4CmM224yQ/UnGdwRxatCI/AAAAAAAAUe0/u0-Ac_vyZ5g/s320/Frankie+RC+1.jpg" width="287" /></a></div>
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</h3>
<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/halloween-week-shrunken-head-halloween.html">Shrunken Head Halloween Punch</a></h3>
<h3 class="post-title entry-title">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gwORTTQAq-g/UnGd6aJ5y3I/AAAAAAAAUe8/5rGluWFdnX4/s1600/Halloween+punch+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://1.bp.blogspot.com/-gwORTTQAq-g/UnGd6aJ5y3I/AAAAAAAAUe8/5rGluWFdnX4/s320/Halloween+punch+1.jpg" width="320" /></a></div>
</h3>
<br />
<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/halloween-week-ghostly-pears.html">Ghostly Pears</a></h3>
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<a href="http://2.bp.blogspot.com/-t08s1Oy2Pe4/UnGeKrKUIFI/AAAAAAAAUfE/7YkPxXiUMFA/s1600/ghostly+pears2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-t08s1Oy2Pe4/UnGeKrKUIFI/AAAAAAAAUfE/7YkPxXiUMFA/s320/ghostly+pears2.jpg" width="312" /></a></div>
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<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/chocolate-covered-apples-with-nuts.html">Chocolate Covered Apples with Nuts, Candy and Coconut</a></h3>
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<a href="http://3.bp.blogspot.com/-ubWBK8wpoXU/UnGeswj40wI/AAAAAAAAUfM/vOipXIIoGzQ/s1600/Chocolate+covered+apples+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/-ubWBK8wpoXU/UnGeswj40wI/AAAAAAAAUfM/vOipXIIoGzQ/s320/Chocolate+covered+apples+2.jpg" width="320" /></a></div>
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<br /></div>
<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/pumpkinspumpkins-and-more-pumpkins-plus.html"> Pumpkin Rice Krispies Treats</a></h3>
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<a href="http://3.bp.blogspot.com/-YRMcOGiyQ_M/UnGf654QN2I/AAAAAAAAUfY/KbPS8zfa2sI/s1600/Pumpkin+Rice+Krispies+Good+Cook.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://3.bp.blogspot.com/-YRMcOGiyQ_M/UnGf654QN2I/AAAAAAAAUfY/KbPS8zfa2sI/s320/Pumpkin+Rice+Krispies+Good+Cook.jpg" width="320" /></a></div>
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<br />
<h3 class="post-title entry-title" style="text-align: center;">
<a href="http://curryandcomfort.blogspot.com/2013/10/monster-party-halloween-cupcakes.html">Monster Party Halloween Cupcakes</a></h3>
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<a href="http://2.bp.blogspot.com/-7T_tASi2rrY/UnGgel0RNkI/AAAAAAAAUfg/mh9S5MkRCWE/s1600/Owl+cupcake1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-7T_tASi2rrY/UnGgel0RNkI/AAAAAAAAUfg/mh9S5MkRCWE/s320/Owl+cupcake1.jpg" width="320" /></a></div>
<br />
</div><div class="post-body entry-content" id="post-body-1854271862529194010"><br /></div><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-44942629432270796872021-09-15T11:31:00.004-04:002021-09-15T11:31:43.580-04:00Apple Slice "Nachos"<p><i><span style="font-size: large;">My Apple Slice "Nachos" have fresh
slices of tart Granny Smith apples drizzled with peanut butter and
chocolate and then sprinkled with chopped peanuts, sweetened coconut and
dried cranberries. It's a perfect snack food to enjoy any time or
even as a dessert.</span></i><br />
<br />
</p><div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Gme-FayLT44/VuVcdf7hxdI/AAAAAAAAgJU/drT-I3XuHJcl6wN0o3DMqnmXHr5QFyDKg/s1600/Apple%2BNachos%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="426" src="https://2.bp.blogspot.com/-Gme-FayLT44/VuVcdf7hxdI/AAAAAAAAgJU/drT-I3XuHJcl6wN0o3DMqnmXHr5QFyDKg/s640/Apple%2BNachos%2B3.jpg" width="640" /></a></div>
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<span style="font-size: large;">My kids crave a fun and delicious snack
to enjoy when they come home from school. I am always trying to get
them to eat more fruit so these Apple Slice "Nachos" are one snack that
this Mom and kids can happily agree on as a daily snack. </span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-trl7TRmmRRU/VjKBJ661diI/AAAAAAAAetU/2SWghVL8dag/s1600/Kids%2Bin%2Bthe%2Bkitchen%2Bfinal2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://3.bp.blogspot.com/-trl7TRmmRRU/VjKBJ661diI/AAAAAAAAetU/2SWghVL8dag/s320/Kids%2Bin%2Bthe%2Bkitchen%2Bfinal2.jpg" width="320" /></a>We
make these nachos together as a family, so my little "Chefs in the
Kitchen" love that they get to help make them. I usually cut and soak
the apples in some salted water so they don't brown before picking the
kids up at school. Now, I used Granny Smith apples because </span><span style="font-size: large;"><span style="font-size: large;"> I love them for their tartness</span>,
but you can use your favorite apple variety instead. When the kids
come home, they wash their hands and dry off the apples on some paper
towels first. Then they get the chocolate and peanut butter heated in
the microwave. The kids love doing this part and since there are two
things that need to be heated up, I give them each a bowl to work on. I
then chop the roasted peanuts and get the other toppings ready so we
are all set to make these fun apple slice nachos. </span></div>
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<span style="font-size: large;"> </span><a href="https://3.bp.blogspot.com/-AlTWuLA8Uv8/VuVccR24KVI/AAAAAAAAgJI/QBuU5FnQ83MfBiyN8s0Ya3xddzf1mZvmQ/s1600/Apple%2BNachos%2B01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="382" src="https://3.bp.blogspot.com/-AlTWuLA8Uv8/VuVccR24KVI/AAAAAAAAgJI/QBuU5FnQ83MfBiyN8s0Ya3xddzf1mZvmQ/s640/Apple%2BNachos%2B01.jpg" width="640" /></a></div>
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<span style="font-size: large;">The kids love drizzling the peanut
butter and melted chocolate over all the sliced apples. Then they
simply top the "nachos" with their favorite toppings. The hardest part
is to let the nachos sit for about 5 minutes to let the peanut butter
and chocolate set. I usually get them to empty their lunch boxes at
this time so that keeps them occupied. When the nachos have set, we
happily dive in and enjoy each bite. I may not be a kid, but I am a big
kid at heart and I love these apple nachos so much. My husband also
enjoys them so we are always sure to save a few slices of "nachos" for
him to enjoy when he comes home. </span></div>
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<span style="font-size: x-large;"><b>Ingredients:</b></span></div>
<span style="font-size: large;">2 large Granny Smith apples cored and sliced into medium size wedges</span><br />
<span style="font-size: large;">2 tsp regular table salt</span><br />
<span style="font-size: large;">5-6 cups water (make one cup warm)</span><br />
<span style="font-size: large;">1/3 cup creamy peanut butter </span><br />
<span style="font-size: large;">1/4 cup chocolate chips (milk or semi-sweet)</span><br />
<span style="font-size: large;">handful of chopped roasted and salted peanuts</span><br />
<span style="font-size: large;">handful of sweetened flake coconut (found in baking aisle) </span><br />
<span style="font-size: large;">handful of dried craisins (dried cranberries) or raisins</span><div class="google-auto-placed ap_container" style="clear: both; height: auto; text-align: center; width: 100%;"><ins class="adsbygoogle adsbygoogle-noablate" data-ad-client="ca-pub-6059093637964586" data-ad-format="auto" data-ad-status="unfilled" data-adsbygoogle-status="done" style="background-color: transparent; display: block; height: 0px; margin: auto;"><ins aria-label="Advertisement" id="aswift_4_expand" style="background-color: transparent; border: medium none; display: inline-table; height: 0px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 870px;" tabindex="0" title="Advertisement"><ins id="aswift_4_anchor" style="background-color: transparent; border: medium none; display: block; height: 0px; margin: 0px; opacity: 0; overflow: hidden; padding: 0px; position: relative; visibility: visible; width: 870px;"></ins></ins></ins></div><br />
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<span style="font-size: large;"><i><b>Note:</b> These are our usual
toppings of choice, but you can use mini marshmallows, white chocolate,
other types of nuts or nut butters, colorful sprinkles etc.... These
"nachos" can be customized to your taste.</i> </span><br />
<br />
<b><span style="font-size: x-large;">Directions:</span></b><br />
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<a href="https://3.bp.blogspot.com/-RHkNCdYNFJA/VuVceE8Jk2I/AAAAAAAAgJc/v_dsLEepBlkyxYoDoyeMZmLE3Q-LHdbxQ/s1600/Apple%2BNachos%2BDirections%2B1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="165" src="https://3.bp.blogspot.com/-RHkNCdYNFJA/VuVceE8Jk2I/AAAAAAAAgJc/v_dsLEepBlkyxYoDoyeMZmLE3Q-LHdbxQ/s200/Apple%2BNachos%2BDirections%2B1.jpg" width="200" /></a></div>
<span style="font-size: large;"><a href="https://4.bp.blogspot.com/-7imzzWQZoMI/VuVceQ0Q8iI/AAAAAAAAgJg/odu2RxRqQNwYosi5EExIbmVJ3iJ6kiysg/s1600/Apple%2BNachos%2BDirections%2B2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" src="https://4.bp.blogspot.com/-7imzzWQZoMI/VuVceQ0Q8iI/AAAAAAAAgJg/odu2RxRqQNwYosi5EExIbmVJ3iJ6kiysg/s200/Apple%2BNachos%2BDirections%2B2.jpg" width="200" /></a><i><b>Step 1: </b></i> Set up the salted water bowl by placing salt in a bowl and adding 1 cup of warm water to dissolve the
salt. Then follow up with the cold water. Next slice apples into wedges, removing the core and placing into the salted water. <i>If kids are helping, a parent or adult needs to do this part since a knife is used. </i>Allow
apples to sit in water for 5 minutes. Then place the apples on a paper
towels and blot to remove any water from the surface of the apples
before proceeding. </span><br />
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<span style="font-size: large;"><a href="https://3.bp.blogspot.com/-c53t5nLUT-k/VuVcfn0lR9I/AAAAAAAAgJo/Yfzb-TQDFHsFbLGWX8iyS9s45O9SrhP4Q/s1600/Apple%2BNachos%2BDirections%2B4.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://3.bp.blogspot.com/-c53t5nLUT-k/VuVcfn0lR9I/AAAAAAAAgJo/Yfzb-TQDFHsFbLGWX8iyS9s45O9SrhP4Q/s200/Apple%2BNachos%2BDirections%2B4.jpg" width="200" /></a><i><b>Step 2:</b></i> Arrange apple wedges in a single layer on a plate or cutting board. <i>Tip: I like to line my cutting board with a piece of wax paper for easy clean up. </i>Then in a microwave safe bowl heat peanut butter for 20-30 seconds and stir well. Use a spoon to drizzle over apple slices.</span><br />
<span style="font-size: large;"> </span> <br />
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<span style="font-size: large;"><i><b>Step 3:</b></i> Next microwave the
chocolate chips in 30 seconds increments in a microwave safe bowl,
always stirring well to get heated chips moved around. Careful not to
burn chocolate. Once chocolate starts to melt, switch to 10-15 second
increments. Once chocolate is fully melted, use a fork to drizzle
chocolate over apple slices. Then sprinkle toppings as desired. Allow
nachos to sit for at least 5 minutes to set up. Then dig in and enjoy.
</span><br />
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</div><p></p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-61894739220095247602021-06-08T09:43:00.005-04:002021-06-08T09:43:57.287-04:00Watermelon Kiwi Popsicles <h3 class="post-title entry-title"></h3>
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<span style="font-size: large;">Watermelon
Kiwi Popsicles are just what we need to cool off during these hot days! The weather is hitting the 100 degree mark these days and
the humidity makes it feel even worse. I love finding tasty ways to
cool off and these popsicles are fun and tasty.</span><br />
<br />
<span style="font-size: large;">The kids and I made these watermelon
pops one afternoon and we loved how they turned out. They are just so
darn cute! We could not wait to try them and had our first pops right
after breakfast. It was already hitting 85 degrees so we needed them. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We made our pops without any sugar or
simple syrup. Our watermelon was perfectly sweet enough and I loved the
tartness the kiwi gave the "rind". Now, if you have a less than sweet
watermelon or you just love a sugary treat, add some simple syrup.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We will be eating a lot more popsicles
in the upcoming days. The temperatures are staying hot, hot, hot so we are staying close to the freezer!</span><br />
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<b><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Watermelon Kiwi Popsicles</span></span></b><br />
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<br />
<b><span style="font-size: x-large;">Ingredients:</span></b><br />
<span style="font-size: large;">5-6 cups seedless watermelon chunks</span><br />
<span style="font-size: large;">3 large kiwis</span><br />
<span style="font-size: large;">chocolate chips as needed (optional)</span><br />
<span style="font-size: large;">Simple Syrup to taste (optional)</span><br />
<span style="font-size: large;"><br /></span>
<i><b><span style="font-size: large;">Simple Syrup:</span></b></i><br />
<span style="font-size: large;">1 cup water</span><br />
<span style="font-size: large;">1 cup sugar</span><br />
<span style="font-size: large;"><br /></span>
<b><i><span style="font-size: large;">Special equipment:</span></i></b><br />
<span style="font-size: large;">popsicle molds</span><br />
<span style="font-size: large;">popsicle sticks</span><br />
<br />
<br />
<b><span style="font-size: x-large;">Directions:</span></b><br />
<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-AJkmyFubCMc/V5VqF574_JI/AAAAAAAAguI/gadrsitr-UsJrT5rONnpn39ofHXIxKpjACLcB/s1600/IMG_1474.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="" height="200" src="https://1.bp.blogspot.com/-AJkmyFubCMc/V5VqF574_JI/AAAAAAAAguI/gadrsitr-UsJrT5rONnpn39ofHXIxKpjACLcB/s200/IMG_1474.JPG" width="133" /></a></span><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-bpBb7ba9rqk/V5VqIeXY0sI/AAAAAAAAguE/QV5eT40eipc6mmIohxqrOqrSxiaXPDElgCLcB/s1600/IMG_1475.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-bpBb7ba9rqk/V5VqIeXY0sI/AAAAAAAAguE/QV5eT40eipc6mmIohxqrOqrSxiaXPDElgCLcB/s200/IMG_1475.JPG" width="133" /></a> </span><br />
<span style="font-size: large;"><i><b>Step1:</b></i> Cut watermelon
into chunks and blend in blender until smooth. Taste puree, if it is
not sweet enough for your desired taste, pour in some simple syrup and
blend. To make the simple syrup, just add the sugar and water into a
pot and boil until sugar dissolves and the syrup thickens. </span><br />
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://2.bp.blogspot.com/-hkqcuHmXqPY/V5VqKcfFY9I/AAAAAAAAguM/gbNex2TEtM8JZdNHD7mczKxF4v_itF9ngCLcB/s1600/IMG_1478.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://2.bp.blogspot.com/-hkqcuHmXqPY/V5VqKcfFY9I/AAAAAAAAguM/gbNex2TEtM8JZdNHD7mczKxF4v_itF9ngCLcB/s200/IMG_1478.JPG" width="200" /></a></span> </span><br />
<span style="font-size: large;"><i><b><span style="font-size: large;"><a href="https://3.bp.blogspot.com/-A6nMC-zQjqk/V5VqMPwPx3I/AAAAAAAAguQ/eHk6LIUXHeU3-SvoJuRskh983dusEcfVwCLcB/s1600/IMG_1481.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://3.bp.blogspot.com/-A6nMC-zQjqk/V5VqMPwPx3I/AAAAAAAAguQ/eHk6LIUXHeU3-SvoJuRskh983dusEcfVwCLcB/s200/IMG_1481.JPG" width="200" /></a></span>Step 2:</b></i>
Then pour watermelon puree into popsicle molds and leave about 1/2 inch
from the top. Drop a few chocolate chips for the "seeds". Place in
the freezer and freeze for one hour so the watermelon has become slushy,
but not frozen yet.</span><br />
<br />
<span style="font-size: large;"><a href="https://4.bp.blogspot.com/-JKBdl5TNiVs/V5VqOITjHdI/AAAAAAAAguU/pFf7avQSqgMEBGhyTe15CHMCGAjgzEi9gCLcB/s1600/IMG_1483.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://4.bp.blogspot.com/-JKBdl5TNiVs/V5VqOITjHdI/AAAAAAAAguU/pFf7avQSqgMEBGhyTe15CHMCGAjgzEi9gCLcB/s200/IMG_1483.JPG" width="200" /></a><i><b>Step 3: </b></i>
Prepare kiwi by peeling the skin and blending until smooth. If you
prefer the kiwi puree to be sweeter, add some simple syrup and blend.
Once popsicles have set for one hour, top with the kiwi puree. Insert
popsicle sticks and freeze overnight. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i><b>Step 4:</b></i> Run warm water around popsicle molds and release frozen popsicles from the molds. Enjoy. </span><br />
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</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-11321488064245665612021-04-06T11:52:00.000-04:002021-04-06T11:52:25.790-04:00Ulundu Vadai with Coconut Chutney <div class="post-header">
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My mother recently came over to help me make one more vadai to feature
here on the blog. This savory lentil fritter called Ulundu Vadai is a
fun picnic or snack food. Ulundu Vadai has a much softer texture than
the other vadai I showcased earlier. They also have a very cute
doughnut shape and go perfectly with the coconut chutney shown in the
picture. I am also providing the recipe of the coconut chutney in this
post because they go so well together. Of course the chutney is so
fabulous I could just eat it with a spoon. I made so much chutney that I
decided to finish it off with some pita chips. That was really good
too. <br />
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<span style="font-size: large;"><span style="font-size: x-large;"><span><b>Ingredients for Vadai:</b></span></span><br />
<a href="http://4.bp.blogspot.com/-q5ZdWy8146E/UWLzXdf-GlI/AAAAAAAARN0/gzGTq8U09B8/s1600/Urud+Dhal.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-q5ZdWy8146E/UWLzXdf-GlI/AAAAAAAARN0/gzGTq8U09B8/s400/Urud+Dhal.jpg" width="400" /></a>2 cups Urad Dahl (Lentil) soaked <br />
4 green chilies <br />
1 inch fresh ginger<br />
1 pinch of asafoetida (see note)<br />
1 medium onion chopped<br />
2 tsp cumin seeds <br />
15-20 curry leaves <br />
1 tsp red chili flakes or powder<br />
1/2 tsp black pepper<br />
salt to taste<br />
<br /><br />
Notes:<br />
</span><ol><li><span style="font-size: large;">Asafoetida can be found in Indian Grocery Stores. </span></li><li><span style="font-size: large;">You want to also make sure you get the cleaned urad dhal where the outer dark husk has been remove. </span></li></ol><span style="font-size: large;">
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<br />
<br />
<span><b> </b></span><a href="http://3.bp.blogspot.com/-GojZ8kQGgWk/UWLyKc2NnkI/AAAAAAAARNU/TUkefCaHe_Q/s1600/100_5562.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><span><b><span style="font-size: x-large;">Directions for <span>Vadai</span>:</span> </b></span><br />
<a href="http://3.bp.blogspot.com/-GojZ8kQGgWk/UWLyKc2NnkI/AAAAAAAARNU/TUkefCaHe_Q/s1600/100_5562.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-GojZ8kQGgWk/UWLyKc2NnkI/AAAAAAAARNU/TUkefCaHe_Q/s200/100_5562.jpg" width="200" /></a><span><b><span><span><span><span><span><span><span><span><span><span><span><span><span><a href="http://4.bp.blogspot.com/-vAbwCQV3Zw4/UWL2XavzeWI/AAAAAAAARN8/HA-xpwOwqbI/s1600/100_5560.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-vAbwCQV3Zw4/UWL2XavzeWI/AAAAAAAARN8/HA-xpwOwqbI/s200/100_5560.jpg" width="200" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-family: inherit;"><span><span><span> <span><span style="font-family: inherit;"><span style="font-family: inherit;">Soak
lentils overnight until softened. Drain the lentils very well so all
the water is gone (allow <span>lentils to sit in <span>colander<span> for 30 minutes to make sure it i<span>s well drained</span>)</span></span></span>. Then grind in food processor until smooth with salt. Remove
to bowl a<span>nd al<span>low the dhal to <span>ferment with the salt for <span>3-4<span> hours</span></span></span></span></span></span></span></span></span>. Next grind ginger, onion, curry leaves and chilies in food processes until minced, but not too mushy</span></span>. </span><br />
<span><br />
<span style="font-family: inherit;"> <a href="http://1.bp.blogspot.com/-c1ULBbRL-Ec/UWLyK_ODnbI/AAAAAAAARNc/CgkFDNyWLuk/s1600/100_5563.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-c1ULBbRL-Ec/UWLyK_ODnbI/AAAAAAAARNc/CgkFDNyWLuk/s200/100_5563.jpg" width="200" /></a></span><br />
<span style="font-family: inherit;"> </span><br />
</span><br />
</span><div style="text-align: left;">
<span style="font-size: large;"><span><span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-wkMoHQy5598/UWL2YJRtDKI/AAAAAAAAROE/wNca8vSzlNw/s1600/100_5568.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-wkMoHQy5598/UWL2YJRtDKI/AAAAAAAAROE/wNca8vSzlNw/s200/100_5568.jpg" width="200" /></a> Then mix the ground lentils with the <a href="http://3.bp.blogspot.com/-7HALNKR8ph8/UWMAoIzvQPI/AAAAAAAAROc/FJ9GBqVb1HM/s1600/100_4877.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-7HALNKR8ph8/UWMAoIzvQPI/AAAAAAAAROc/FJ9GBqVb1HM/s200/100_4877.jpg" width="200" /></a>ground
ginger, curry leaves and onion, as well as salt, asafoetida, black
pepper, red chili flakes and cumin seeds. Mix well until all ingredients
are combined.</span></span></span></div><span style="font-size: large;">
<span>
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-J06KaRtu33k/UWMBO64QtvI/AAAAAAAAROk/r4CVskmuLjs/s1600/100_4873.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-J06KaRtu33k/UWMBO64QtvI/AAAAAAAAROk/r4CVskmuLjs/s200/100_4873.jpg" width="200" /></a></span><br />
<br /><span style="font-family: inherit;">To make the vadai take a ball of
dough in your wet hands (wet hands keep dough from sticking to your
hands). Make a whole in the center (like a doughnut) and place in the
hot oil to fry. Have oil heated to 350 degrees. Gently drop the vadai
into hot oil and they will sink to the bottom of fryer (make sure it
does not get stuck to the bottom of pan- if they do that just gently use
a frying spoon to release). When vadai floats to the top and is golden
brown drain on a paper towel. Eat alone or with coconut chutney.
Enjoy.</span></span><br />
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</span><a href="http://4.bp.blogspot.com/-XzKHgC4tA8k/UWNDheMNDQI/AAAAAAAARO0/uZHHP2ZWnOA/s1600/Coconut+Chutney.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-XzKHgC4tA8k/UWNDheMNDQI/AAAAAAAARO0/uZHHP2ZWnOA/s640/Coconut+Chutney.jpg" width="640" /></a></div>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span><b><br /></b><br />
<span style="font-size: large;"><span><b>Ingredients for Coconut Chutney:</b></span><br />
<span><a href="http://3.bp.blogspot.com/-kqyQGFI5z50/UWLyODNalII/AAAAAAAARNk/rbK0kEu58lg/s1600/100_5610.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kqyQGFI5z50/UWLyODNalII/AAAAAAAARNk/rbK0kEu58lg/s320/100_5610.jpg" width="240" /></a></span>1 cup dessicated coconut (not sweetened)<br />
1/2 cup coconut milk<br />
Handful curry leaves<br />
4-5chilies (seeded for less heat if desired)<br />
1/2 medium onion<br />
1 Tbs ginger<br />
2 cloves garlic<br />
1/4 tsp black pepper <br />
lime juice (to taste)<br />
salt (to taste)<br />
<br />
<b><a href="http://1.bp.blogspot.com/-Gka6H3-K0_I/UWLyRqq5u6I/AAAAAAAARNs/OY0LLtK7HPw/s1600/100_5617.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Gka6H3-K0_I/UWLyRqq5u6I/AAAAAAAARNs/OY0LLtK7HPw/s200/100_5617.jpg" width="200" /></a></b><br />
<span><b>Directions:</b></span><br />
Soak dessicated coconut in coconut milk for 30 minutes or longer to soften. In a food processor mince curry
leaves, onion, ginger, garlic and chilies. Then add soaked coconut, lime juice, black pepper and salt and mix all
ingredients together in processor until well combined. Serve at room temperature or
chilled.<br />
<a href="http://3.bp.blogspot.com/-L88t6LZayJo/UWLbCmhPmmI/AAAAAAAARM8/KyVnto4UPdI/s1600/Ulunthu+Vadai2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-L88t6LZayJo/UWLbCmhPmmI/AAAAAAAARM8/KyVnto4UPdI/s640/Ulunthu+Vadai2.jpg" width="640" /></a></span><br />
<br />
<p> </p><p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-75543024229305822272021-02-09T20:20:00.001-05:002021-02-09T20:20:21.431-05:00Confetti Fried Rice (Vegetarian)<h2 class="date-header"><span></span></h2>
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<a href="http://4.bp.blogspot.com/-4WQYU-1nxHg/UXVJvabmOQI/AAAAAAAARbE/b8wn5MqZqTE/s1600/Confetti+Fried+Rice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="440" src="http://4.bp.blogspot.com/-4WQYU-1nxHg/UXVJvabmOQI/AAAAAAAARbE/b8wn5MqZqTE/s640/Confetti+Fried+Rice.jpg" width="640" /></a></div>
<span style="font-size: large;"> I usually cook a large pot of brown rice when I make a rice and curry
meal. Sometimes the curries get finished, but we have a lot of left
over rice. Fried rice is perfect dish to make with leftover rice.
This is a wonderful savory fried rice that I make with the vegetables I
always have on hand at home. Of course, you can add any vegetable or
frozen bag of mix veggies that you have in your fridge/freezer. That
means this dish can be made in so many different ways by what you add to
it. I love getting a brand new dish out of leftovers. After eating
this rice, you will purposely make extra rice just so you can have this
the next day. <br />
</span><br />
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<a href="http://2.bp.blogspot.com/-uMANLV4M5I0/UXVJvgGE8OI/AAAAAAAARbM/MPfJEemhnhY/s1600/Confetti+Fried+Rice3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="" height="542" src="http://2.bp.blogspot.com/-uMANLV4M5I0/UXVJvgGE8OI/AAAAAAAARbM/MPfJEemhnhY/s640/Confetti+Fried+Rice3.jpg" width="640" /></a></div>
<span style="font-size: x-large;"><br />
</span><span style="font-size: large;"><span style="font-size: x-large;"><span><b>Ingredients:</b></span></span><br />
<a href="http://2.bp.blogspot.com/-inHPRi2p4i0/UXVLeUNFjvI/AAAAAAAARbY/BzL59xcJL9w/s1600/100_6304.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="" height="150" src="http://2.bp.blogspot.com/-inHPRi2p4i0/UXVLeUNFjvI/AAAAAAAARbY/BzL59xcJL9w/s200/100_6304.jpg" width="200" /></a>4 cups cooked and cooled rice (brown or white)<br />
1 Tbs canola oil<br />
1Tbs butter or margarine<br />
1 (small piece) cinnamon stick<br />
12-15 curry leaves<br />
2-3 green cardamom pods<br />
2-3 cloves <br />
<a href="http://2.bp.blogspot.com/--wbWV7VE4zY/UXZx6HuDvgI/AAAAAAAARco/aNfPpWsTJUs/s1600/Confetti+Fried+Rice4.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="200" src="http://2.bp.blogspot.com/--wbWV7VE4zY/UXZx6HuDvgI/AAAAAAAARco/aNfPpWsTJUs/s200/Confetti+Fried+Rice4.jpg" width="200" /></a>1 onion finely diced<br />
2 large carrots grated<br />
1 red bell pepper finely diced<br />
1-2 green chile finely diced<br />
1 tbs grated ginger<br />
1 tbs grated garlic<br />
red chili flakes (to taste) <br />
1 cup frozen peas<br />
<br />
<i><b>Note:</b></i><br />
Always remember that you can remove cardamom, cloves or cinnamon sticks
before serving dish. They are not fun to eat directly. Curry leaves
are fine to eat.<br />
<br />
<span style="font-size: x-large;"><span><b>Directions:</b></span></span><br />
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<span style="font-size: large;"><a href="https://lh6.googleusercontent.com/-r4Rw3rCxS08/TWrBTxRcbDI/AAAAAAAAAJs/Cumm7aUpw68/s1600/100_2526.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="150" src="https://lh6.googleusercontent.com/-r4Rw3rCxS08/TWrBTxRcbDI/AAAAAAAAAJs/Cumm7aUpw68/s200/100_2526.jpg" width="200" /></a></span></div><span style="font-size: large;">
<a href="https://lh5.googleusercontent.com/-tFw6Mz3-iBA/TWrBiGJKJdI/AAAAAAAAAJw/fGqN3pcCMnk/s1600/100_2523.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://lh5.googleusercontent.com/-tFw6Mz3-iBA/TWrBiGJKJdI/AAAAAAAAAJw/fGqN3pcCMnk/s200/100_2523.jpg" width="200" /></a>Cook
rice and have it waiting. I do recommend the basmati variety because
of it's nutty flavor. Heat oil and butter in large frying pan and add
cinnamon stick, curry leaves, cardamom pods and cloves for 30-45
seconds.<br />
<a href="http://2.bp.blogspot.com/-8ea1vlklFRw/UXVLg0rU2UI/AAAAAAAARbo/wdzICrCP5Rc/s1600/100_6307.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-8ea1vlklFRw/UXVLg0rU2UI/AAAAAAAARbo/wdzICrCP5Rc/s200/100_6307.jpg" width="200" /></a> <br />
<a href="http://2.bp.blogspot.com/-909ZXmoKnO4/UXVLfTwQTgI/AAAAAAAARbg/6Pl9-oWzjoU/s1600/100_6306.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-909ZXmoKnO4/UXVLfTwQTgI/AAAAAAAARbg/6Pl9-oWzjoU/s200/100_6306.jpg" width="200" /></a>
Next add onion, garlic and ginger (season with a little salt). Saute
for 2-3 minutes until onions start to soften. Then add the peppers,
chilies and carrots and season with a little salt. Saute for another
4-5 minutes.<a href="http://3.bp.blogspot.com/-_7aJs3jmtrM/UXVLmffrqcI/AAAAAAAARcA/2NxIK4imDCg/s1600/100_6311.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="150" src="http://3.bp.blogspot.com/-_7aJs3jmtrM/UXVLmffrqcI/AAAAAAAARcA/2NxIK4imDCg/s200/100_6311.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/-1LfLeGZrIJs/UXVLlS6kS6I/AAAAAAAARb4/ZVUeDBwViXo/s1600/100_6309.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="" height="150" src="http://4.bp.blogspot.com/-1LfLeGZrIJs/UXVLlS6kS6I/AAAAAAAARb4/ZVUeDBwViXo/s200/100_6309.jpg" width="200" /></a> <br />
<br /> </span></div><div class="post-body entry-content" id="post-body-6740878072843110370"><span style="font-size: large;"> </span></div><div class="post-body entry-content" id="post-body-6740878072843110370"><span style="font-size: large;"> Next add the red chili flakes and the frozen peas. Mix all ingredients
together well. Finally add the cooked rice and incorporate well. Check
for salt and season as needed. Serve with salad. Enjoy. <br />
<a href="http://1.bp.blogspot.com/-6TddFLrnsvw/UXVJvZ2N77I/AAAAAAAARbA/n7YADjlOZnI/s1600/Confetti+Fried+Rice2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="shareaholic-media-target-hover-state" height="396" src="http://1.bp.blogspot.com/-6TddFLrnsvw/UXVJvZ2N77I/AAAAAAAARbA/n7YADjlOZnI/s640/Confetti+Fried+Rice2.jpg" width="640" /></a><br />
</span> </div></div></div></div><p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.comtag:blogger.com,1999:blog-4040370957907361464.post-25337827118646744402020-12-02T11:27:00.007-05:002020-12-02T11:27:53.801-05:00Merry Christmas 2020<h2 class="date-header"><span></span></h2>
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<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span><span style="color: red;">Wishing you all a very Merry Christmas!! </span></span></span></span></div>
<span style="font-size: x-large;">
</span><h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}" style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #38761d;"><span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif;"><span><span class="messageBody" data-ft="{"type":3,"tn":"K"}"><span class="userContent">May your day be full of Feasting, Fun and loads of Fa la la la la, la la la!</span></span></span></span></span></span></span></h5>
<span style="font-size: x-large;">
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</div></div></div></div><p> </p><p> </p><p>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.
</p><div class="blogger-post-footer">Copyright: All content, photos and text are property of Kitchen Simmer formerly known as Curry and Comfort and cannot be used without permission
</div>Kitchen Simmerhttp://www.blogger.com/profile/04877933122856358525noreply@blogger.com