Sesame Noodles with Pork

Sesame Noodles with Pork and Veggies.  You can always change out any of the veggies or the meat.  You can even  make it vegetarian and skip the meat all together.

 1lb lean pork sliced into one inch slices.

2 carrots grated
1 bunch of green onions sliced
3 stalks of celery sliced
3 cloves of garlic grated
2Tbs ginger grated.

One box whole wheat pasta boiled to al dente, I did not add salt when boiling. The soy sauce added later will be plenty of salt for the dish. After you drain the pasta add about a tablespoon of oil to the pasta (I used Canola) to make sure the noodles don't stick together.

1 tbs red pepper flakes
2 tbs sesame oil
1/4 cup of soy sauce

The soy is the only salt in the dish (I did not salt the pasta when boiling it)

Put about 2 tbs of oil into your wok and get it well heated. Then add the pork and quickly stir fry until all pork is pretty much opaque. Then add chili flakes and some ground black pepper to season the pork.

Once the pork it totally opaque add the veggies and the grated ginger/garlic.

Stir fry all the ingredients and add the sesame oil and soy sauce.

I added about a 3 tbs of water to give the sauce and pork some time to cook through.

Add the pasta and toss, toss, toss. Let the pasta cook in the sauce for a few minutes and absorb all the sauce. Then serve and enjoy.  Serves 4-6.

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Taco Cornbread Casserole

Here is an easy weeknight dinner.

Step 1: Brown your favorite ground meat (Beef, Chicken or Turkey) and add diced onion and green bell peppers.  **I used ground chicken. I also made it very convenient by using frozen diced onion and peppers. So I did not even have to pull out a cutting board for this dish.

Step Two: Season with 1 packet of Taco Seasoning, a tablespoon of red chili flakes, tsp of garlic powder. Season with salt and pepper to taste.

Add
1 drained can (15oz) of corn kernels (I used the no salt added kind)
1 drained and rinsed can of black beans
1 can of diced tomatoes
1 cup of your favorite salsa

Mix all ingredients and simmer for 5 minutes. Check for seasoning here. I actually added some chili con carne powder to jazz the flavor up.

Now get your cornbread topping ready. I used on box of Jiffy corn mix. You can just make it according to the box instructions or dress it up.   I added some egg substitute, 1 cup of cottage cheese, a splash of milk, 1tbs of Dijon mustard and one cup of shredded cheddar cheese.

In a baking dish put the taco filling in an even layer

Then cover it with the cornbread filling in an even layer and top with more shredded cheese.

Bake for 20 minutes at 400 degrees or until the cornbread is baked and set.

Enjoy. I served it with a simple green salad.

Serves 4-6 people.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission

Spicy Hoisin Chicken

This chicken has a wonderful Asian flavor.   Not only does it taste great, but  it is an easy dish that anyone can quickly put together.

Here is what you will need:
1/2 cup Hoisin sauce
1 tbs peeled fresh ginger (finely grated)
4 garlic cloves (minced)
1 tsp red pepper flakes ) or to taste. I added 1tbs
1/2 tsp Toasted sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar (seasoned)
2lbs chicken thighs or breasts. I used boneless/skinless chicken, but you can use bone in chicken too.

Mix all marinate ingredients together.

Pour over chicken and cover completely. I marinated mine for 4-5 hours.

Place chicken apart on a foil lined baking sheet. Pour all extra marinate on top of each piece. Sprinkle with sesame seeds.

Bake at 450 degrees for 30 minutes or until chicken is cooked through.

Enjoy. Serve with Rice or a Vegetable side.

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.

Creamy Spaghetti Dinner

This is one of my family's favorite dinners. It's quick and easy with a little secret ingredient to make it rich and creamy.

Brown 1lb of your desired meat. I used a hot Italian sausage here, but I usually use ground chicken for a lower fat version.

Add chopped onion and fry

 Add green bell peppers and fry. (I took a little help from the store here and used diced up frozen green bell peppers)

Add half a bag (about 8oz) of frozen chopped spinach. It's a great way to bump up the nutrition factor here (especially with kids).

Add one tbs each of dried oregano, dried basil and granulated garlic (or to taste). Salt and pepper the dish to taste.

Add one jar of your favorite pasta sauce. Add 1 cup of water into the jar and get all the sauce out of the bottle.

Add 1tbs of red chili flakes and a teaspoon of brown sugar.  **The chili flakes can be to taste**

Now for the secret ingredient: Add 4oz (half a package) of cream cheese. I used reduced fat cream cheese.

Mix and bring to a simmer. Taste the sauce here and make sure you have enough salt.

Add cooked pasta (make sure you don't over cook the pasta because it will simmer in the sauce and keep cooking). I used whole grain spaghetti pasta here. You can use any shape or style pasta you desire.

Enjoy. This will serve 6-8 people.

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.

Lemon and Cherry Trifle

LEMON BERRY TRIFLE


Ingredients:
One box of Lemon Cake mix
One box of instant vanilla flavored pudding
One package cream cheese
One tub of cool whip or home-made whipped cream
One can cherry pie filling

Directions:
1. Bake lemon cake per box instructions. If you can bake in two 8 inch round baking pans. I did this and then later cut each cake around the middle to create four round layers to fit easily into my trifle bowl. Otherwise bake in a rectangular pan and cut into slices or cubes to layer in the trifle bowl.

2. Mix pudding per directions then mix in the cream cheese (it will be easier to mix this if you leave the cream cheese at room temperature for about a hour to soften). Once the pudding and cream cheese are mixed and smooth gently fold in a 1/3 of the cool whip.

3. Time to layer all your ingredients. First start with one layer of the lemon cake. Next top it with a layer of the pudding/cream cheese mixture. Now another layer of cake. Now put a layer cherry pie filling. Repeat with Cake and pudding mixture and then cherry pie filling. Finally top off cake with the cool whip. Allow the trifle to be refrigerated at least 8 hours before serving.

Enjoy.

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.

Mango Mousse

2 packages cream cheese (low fat version is fine)
1 package of vanilla pudding (instant)
1 tub of cool whip
1 32 oz can of mango puree

Use a electric mixer and blend together the cream cheese (that has been brought up to room temp) and the vanilla pudding. Use only one cup of milk for the pudding (the directions usually call for 2 cups of milk per package). Once these two ingredients are well blended, mix in the mango puree. After all is smooth and well blended, gently fold in the cool whip by hand. Then refrigerate for 6 hours or overnight to set.

** If you taste the dessert and it is not sweet enough with the sugar from the pudding, puree and cool whip you may want to add some more sugar during the initial blending process. I find the sugar from the pudding and cool whip to be sweet enough for the over all dish.

Decorate with fresh mango and whipped cream if you desire. 

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.

Sri Lankan Chicken Curry (My Version) Spicy

I love Chicken curry! It's a spicy meat dish you can eat with rice, roti, bread, string hoppers, etc...

Ingredients
3lbs of bone in, skinless chicken

4-6 cloves
4-6 cardamom pods
1 tsp fennugreek seeds
pieces of cinnamon bark
10-15 curry leaves
lemongrass
pandan leaves (rampe)
chili powder to taste
1tbs curry powder,  to taste
salt to taste
1 -2 cups diced tomatoes (fresh or canned)
1 cup of coconut milk or cow's milk
2-4 cups of water (depending on how much gravy you want in the dish.)  

Marinade:
1Tbs grated garlic
1Tbs ginger
1/2 tsp of turmeric
1Tbs chili powder
1Tbs curry powder
salt generously
black pepper
1Tbs of vinegar

Note: Let's talk about curry powder. Curry powder is mostly a blend of aromatics that are roasted and ground to season your food. All curry powders vary. There are as many curry powders as there are cooks. Some people make their own. I used a brand of Sri Lankan curry that I like. You may buy a ready made powder from your local Indian grocers. Unfortunately, curry powder is a variable I will not be able to guarantee on the taste of your final dish. I suggest you try a variety and find a curry powder you really like.

** Note the chili powder mentioned above is from dried red chilies (you can buy this at any Indian grocers). Do not use the chili powder that you would use for chili con carne

Directions:

Cut up bone-in skinless chicken. I used an entire chicken that was about 3lbs.  Marinate the chicken for 30 minutes or up to 3 hours in the marinade ingredients.

You will need one chopped onion, 2 diced serrano chilies, a handful of curry leaves, and lemongrass. Lemongrass is optional. I just like the flavor it gives to the dish.

Heat oil in a large pan and add cloves, cardamom pods, fennugreek seeds, of cinnamon bark, curry leaves, lemongrass, onion and green chilies at this time.

Once the onions soften add your marinated chicken. Saute and brown everything up.

Now add some more spices. I added 2tbs of chili powder, 2 tbs of curry powder and 1/2tsp of turmeric. You can salt and pepper your dish again here. **if you do not eat very spicy food you can adjust the chili powder here accordingly to your taste.

I added one small can of diced tomatoes. My tomatoes also had some green chilies in it. Stir all ingredients together and add water. Allow curry to boil until chicken is fully cooked and tender. Add 1 cup of coconut or cow's milk. Simmer for another 2-3 minutes. Taste for seasoning and your curry is done.

**Remember to taste, taste, taste. Make sure that the gravy is spicy enough and salted enough.

This Chicken curry makes me happy. I hope you enjoy it. It will serve 8-10 people.
Note: Leftovers are even more delicious! 

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.