Reese's Peanut Butter S'mores (Microwave Version)

 My kids love everything about s'mores.... the marshmallows, the graham cracker and the of course the chocolate.  I think s'mores are pretty tasty too... but the traditional way of heating them over an open flame (campfire) is not always convenient.  I never thought about using the microwave to make s'mores until I saw it on a you-tube video. My kids and I had a blast putting the marshmallows in the microwave and watching them blow up and expand by 2-3x their size then get melted and gooey.   I decided to swap out the plain milk chocolate that is traditionally used in s'mores with my favorite chocolate the Reese's Peanut Butter Cup.  I loved the added salty flavor the peanut butter from the Reese's gives the s'more.  The microwave version is fast, safe and easy.  Once you start this method, there will definitely be more s'mores for everyone.

 Ingredients:
package of plain graham crackers
package of large marshmallows
bag of Reese's Peanut butter cups

 Directions:

On a microwave safe plate, place graham crackers with Reese's peanut butter cup and marshmallow as shown. 

Note:  I used Easter Reese's cups in the shape of an Egg from from my after Easter Holiday candy purchases, but you can use regular Reese's cups instead.  If you use the mini cups you will have to break them up a bit beforehand because they are too thick.

Depending on your microwave, heat marshmallow and chocolate in microwave for 10-20 seconds. I did mine for 15 seconds.  The marshmallow will get really big and then soft and the chocolate should get warm enough to melt easily.  Invert them together and allow to melt for a few seconds before eating. 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 Salsa

Mangoes are one of my favorite fruits.  It is one fruit I love in both sweet and savory dishes.  Mangoes are a perfect ingredient to make a chutney and now this salsa.  This salsa could not be easier with only a handful of ingredients, but it certainly gives you one heck of a party in your mouth.  I made this salsa to go with my Masala Spiced Shrimp Cocktail and it was a fantastic combination together.  You can also accompany this salsa with any grilled fish, chicken or pork dish or you can eat it just with a spoon like I did.


Ingredients:
2 ripe mango skinned and diced small (see note)
2 Tbs red onion minced
1-2 green chiles (seeded) minced (serrano or jalapeno)
1 fresno chili or mild red chili minced
1 tsp of honey
juice of 1 lime
salt to taste

Note:  I recommend a champagne mango (or alphonso) for this salsa. This kind of mango is much smaller and more oblong long than the traditional mangoes.  They are not fibrous so you get a wonderful buttery fruit.

Directions:
Prep all ingredients and mix together. Allow to sit for 5 minutes before serving. Served fresh at room temperature or chilled. 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.

Masala Spiced Shrimp Cocktail with Mango Salsa

 I love a good appetizer/starter, especially if it's one you can feel good about eating.  This Masala Spiced Shrimp Cocktail with Mango Salsa blows the roof off when it comes to flavor and it is also figure-friendly.  The key is the blend of spices that coat the shrimp to give you a perfect flavor punch.  The fresh mango salsa hits all the flavor notes in your mouth and you will want a spoon to just eat it straight out of the bowl... okay maybe that was just me!  The mango salsa is perfect topper for this spiced shrimp, but can work equally well on fish, chicken and pork.   Of course if you want to make this into a meal you can add some rice such as my Sri Lankan Fragrant Yellow Rice and it will compliment the shrimp and salsa.   The best part (other than the taste) is it only takes minutes to make both dishes and serve so it's perfect to make with for a party.  

 Ingredients:
30 large shelled and deveined shrimp (with tail left on)
1 tsp of fresh ginger-garlic-paste or 1 large clove of garlic grated and 1/2 inch of ginger grated

1 tsp of curry powder ( I recommend McCormick Brand available in US)
1 tsp of garam masala powder
1/2 tsp of paprika
1/4 tsp red chili powder or cayenne powder (to taste)
1/4 tsp of turmeric
salt to taste
2 tsp of canola oil

 Directions:
Clean shrimp by removing the shell and the vein down the back. Keep the tail intact.  Then marinate shrimp with spices, salt, ginger and garlic for 10 minutes. 
 Note: If you are using frozen shrimp you can thaw it in the fridge overnight or for quick thawing place in a colander and allow cold water to run over it for a few minutes. 


Heat a large frying pan with 2 tsp of canola oil on medium heat. Once oil is heated add shrimp. Do not over crowd the pan. You will have to fry it in two or three batches.  Cook on both sides for 2-3 minutes.  Allow shrimp to drain on a paper towel before serving. If your shrimp is not salted enough, sprinkle a little salt now while they are still hot.  Serve hot or warm.  Enjoy.

 Mango Salsa Recipe

 


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.

Deviled Chickpeas

 This is one of my sister's favorite quick snack foods or potluck dishes to make. She recently made this dish for a church potluck and everyone went crazy for it.  So I had to catch up to the demands for the recipe and put it on the blog as soon as possible.  This is really a quick recipe and although it's called "deviled", you can make it as spicy or mild as you like. It's a great protein packed dish that can be eaten hot or at room temperature so it is great for a party.  So if you have some cans of chickpeas in your cupboards, think about getting a little devilish with them.

 
Ingredients:
3 (15oz) cans of rinsed and drained chickpeas
1 medium onion chopped
3-6 dried red chilies
1 tsp mustard seed
1 tsp cumin seed
1 tsp paprika
red chili flakes to taste
10-12 curry leaves
1 cinnamon stick (1inch)
salt to taste
1-2 tsp of canola oil

 Directions:

Heat oil in a large wok or frying pan (nonstick).  Once heated add chopped onions, some salt and curry leaves then saute for 2-3 minutes.  Next add the chili pods, cumin seeds, mustard seeds and red chili flakes saute for another 2 minutes.

 
 Then add the rinsed and drained chickpeas and paprika and saute with all the other ingredients.
 
Season with more salt and taste.




Serve hot or at room temperature.  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.

Spicy Kielbasa, Tomato and Chili Curry

 I know... I know... ANOTHER kielbasa dish!  I have really enjoyed working with this ingredient and playing around with it's versatility.  Actually to tell you the truth, this was not even supposed to be a recipe I was going to do for the blog.  I was just cooking something quick to give my husband a "meat" dish to eat with the rice and vegetables curries (Mild Potato Curry and Okra Curry) we had as leftovers.  Since the kielbasa is already precooked I just needed to brown it and and add some spices to it.  When I started to slice the kielbasa I realized that this dish may intrigue some of you so I grabbed my camera. The entire dish took only a few minutes at the stove to make and I winged it when it came to the ingredients.  Since it tasted fantastic, I was so happy that I decided to take the pictures of the step by step process so I could share it.  It complimented our rice and curry meal perfectly, but it would go great with naan, roti, bread, noodles... almost anything. If you like kielbasa and love spicy dishes this one is a winner.


Ingredients:
1lb of you favorite Kielbasa
1 medium onion chopped
2-3 green chilies chopped
1 Tbs of ginger-garlic-paste or 1/2 Tbs each
2 cups of grape tomatoes (I don't recommend using canned tomatoes)
1/2 tsp turmeric
red chili flakes to taste
1 tsp of paprika
salt and black pepper to taste
1 tsp of canola oil
 
Directions:

Slice your kielbasa into 1/2 inch slices and chop onions and chilies.   Heat canola oil in frying pan and add the onions and chilies to brown for  2-3 minutes.  Then add the kielbasa and cook for another 2-3 minutes to brown.  Next add the turmeric, chili, ginger and garlic.  Allow all ingredients to cook for 2-3 minutes.

Then add the grape tomatoes and paprika.  Fry for 2-3 minutes until the tomatoes start to pop and some of their juices come out to flavor the dish. Season with salt and pepper as needed.  Eat with rice, noodles, bread.  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.

Giant Chocolate Oatmeal Ice Cream Sandwiches

 My daughter and I were walking through the grocery store when the ice cream aisle called out to us.  I just wanted a 1/2 gallon of ice cream, but she made a bee-line to the ice cream sandwiches.  After a few seconds of her trying to convince me to buy them, I stuck to my budget and said no because they cost way too much.  Then I decided I could probably make them for much less at home and that made her very happy.   So as I was coming up with my baking plan to make these ice cream cookie sandwiches, I decided why not try to make them a little bit healthier by adding some oatmeal to the cookie.  So that's just what I did...and this is how the great ice cream sandwich experiment turned out. 

 Ingredients:
1 box of devil's food cake mix
2 eggs
1 cup water
4 cups of oatmeal (old fashioned)
ice cream of choice

 Directions:

Using an electric mixer, mix cake mix with eggs, water and oatmeal until it forms a very thick stiff batter.  To make the giant cookies, use an ice cream scoop to portion them out and place them on a greased baking sheet.  Then take a spoon coated with oil or cooking spray to flatten the raw cookie dough down.   Bake in a 350 degree oven for 13-15 minutes until the cookies feel dry on the top.  Take out of the oven and allow to sit for 5 minutes on the baking tray to cool.  Then remove them and allow them to fully cool on a cookie rack.  Once at room temperature, find matching size cookies and add some ice cream in between.   These are large ice cream sandwiches so you cut them in half to share for little tummies.  Note: You can make the ice cream sandwiches ahead of time and store them in freezer bags to eat as you wish.  Just remove them out of the freezer for 2-3 minutes before serving. Enjoy.  Makes16 large cookies (8 ice cream sandwiches).

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.

Okra Curry with Coconut Milk

Okra.  Here is another vegetable that I love that most people are not crazy about (my husband included).  He was not thrilled when I was making a whole pan of "slimy" okra curry.  I could already see the "walls" being put up that he didn't want to eat it.  He does the same thing with eggplant. He completely refuses to even taste eggplant, but he said he would try a few okra to appease me. Well, he was pleasantly surprised to say the least. He did what I call an Oliver Twist and said **in a British accent** "May I have some more please?"  So no more protest from the husband from when it comes to okra because there was no "slime".     Now that I have one down, I have 2 more to go.  The kids.  That's okay, I will just keep cooking my vegetable curries and someday they will understand how curry makes even the not so popular vegetables taste delicious. Someday they will love them as much as I do... I hope.
 

 Note:  The trick to keeping okra from getting slimy is keeping it completely dry when cutting it.  I washed the okra well the day before I needed to use it and allowed it to completely air dry.

 Ingredients:  
1lb of fresh Okra tops cut (washed and dried)
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1-2 mild red chilies sliced (for color)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1/2Tbs of curry powder
salt to taste
1/2 tsp of vinegar (optional)
1cup of coconut milk
 1/4 cup of water

Directions:

Add 2 tsp of canola oil into a  pan and add the onions, chilies, curry leaves, cinnamon stick, fenugreek seeds, cumin seeds, mustard seeds,  Fry for a few minutes until onions begin to soften.  Then add the okra into the pan and add the ground spices, red chili powder, turmeric,sugar, salt and curry powder.  Saute ground spices for a 30 seconds to bloom their flavors.

Next add add vinegar and water.  Bring curry to a simmer for 4-5 minutes.  I recommend you use a pan with a lid to trap the heat and cook the okra faster (add a few Tbs more water if the okra begins to stick in the pan). Once the okra is almost tender add the coconut milk and simmer for another 3-4 minutes.



Finally taste for seasoning and adjust salt and chili as needed. The curry is done.  I allowed the curry to sit for 10 minutes before serving and some of the gravy got absorbed into the okra making it more delicious. Serve with rice and desired curries.  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.

Strawberry-Lemon Iced Tea

 As the warmer days of spring and summer approach, nothing hits the spot like a glass of ice tea or lemonade.  I actually love to mix the two together because I find it gives a sweet and tart balance that is amazing.  This time I decided to get creative and threw in some fresh strawberries for flavor and a gorgeous color to make this festive Strawberry-Lemon Iced Tea.   As a Sri Lankan a good quality tea is a must have in any household. My favorite brand of tea is Aura brand of Ceylon Teas by Almar Teas.  Aura makes strawberry and lemon flavored teas that are delicious. So I took a little help from them by using their flavored teas and enhancing it with some fresh lemon juice and strawberries. It may be hot outside, but with a refreshing glass of this tea, you can relax and actually feel good your are drinking something full of vitamins and antioxidant.

 Ingredients:
6-8 tea bags
2 cup of fresh strawberries
Juice of 2 lemons
Sugar or sweetener to taste
8 cups of water (divided)


Directions:
Boil 2 cups of water and steep tea bags for 3-4 minutes. Allow hot tea to cool down or add some cool water to cool it down.  Pour tea with fresh hulled strawberries and lemon juiced into a blender and blend until smooth. Strain the blended mixutre with a fine mesh strainer. Add remaining water and sugar or sweetener.  Taste.  Garnishes with fresh strawberries and/or lemons. Enjoy.

 Note:  To make this a fizzy drink you can add club soda for the remaining water.

  
Disclosure: I received the Aura Ceylon Teas courtesy of  Almar Teas.  I was not compensated in any way for writing this post.  The opinions stated in this post are my own. Thank you. 

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.