Peach Bellinis

Happy New Year 2013 Everyone!!

Wishing you all the very best this year.  May your days be full of love, happiness, good times and delicious meals.   I decided to go with Peach Bellinis today because I wanted it to be a very "Peachy" year!!

Ingredients

• 2 ripe peaches, seeded and diced (frozen can be substituted)
• 1 tablespoon freshly squeezed lemon juice 
• 1 teaspoon sugar
• 1 bottle chilled prosecco sparkling wine (or sparkling apple cider for non-alcoholic)

Directions

Place the peaches, lemon juice, and sugar in a food processor and process until smooth. If necessary add a little water or wine to get it processed smoothly.  Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.  Enjoy.

Note: for non-alcoholic version no sugar is needed if you use sparkling apple cider.  

Recipe adapted from Food Network/ Ina Garten

 

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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World on a Plate: Auspicious Food for a Prosperous New Years in Sri Lanka

Kiri Bath (Coconut Milk Rice)

Sri Lankan Kiri Bath (pronounced "kiree-buth", translates in English literally as "milk rice") is a traditional dish that is served and eaten during celebrations and auspicious occasions to mark and symbolize luck and happiness.  Most Sri Lankans start the first of every month (especially January 1st) with kiri bath for breakfast in hopes of starting the month and year off with good luck.

Ingredients:
2 cups rice (see note)
4-5 cups of water
2 cups of coconut milk (fresh, can)
salt to taste

Note: you can use any long grain white, brown or red rice for this dish.  If you use a firmer grain rice like brown or red rice I suggest you wash and soak the rice for 30 minutes to help the cooking process.

Directions:
Step 1: Wash the rice several times with water until the water runs clear from the rice. Soak rice if you desire to help your cooking time.
Step 2:  In a large pot on high heat add rice and 4-5 cups of water. Bring rice to a boil then reduce to a gentle simmer (medium-low heat) and allow to cook for 20-30 minutes until almost all the water is absorbed. Next add the coconut milk and the salt to taste. Mix all ingredients well and cook in at a low heat until the coconut milk is fully absorbed. The rice should be very tender and the consistency of the rice should be creamy (kind of like a firm rice pudding).

The rice is traditionally served on a platter and formed into a thick cake and cut into diamonds (see first picture for example). The rice will be firm enough to stick together and the pieces should be able to be served individually.  Although this rice is completely delicious on its own, it is traditionally served with chili/onion sambal called lunu miris pictured below or any of the dishes listed below.

 

 

 

Deviled Onion Sambal- Sri Lankan (Spicy)

 

 

Chicken Curry- Sri Lankan- My Mother's Version

Sri Lankan Fiery Pork Curry

World on a Plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish.

 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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Curry and Comfort's Weekly Sunday Summary 12/14/12 thru 12/30/12

Hi Everyone!

Here is the last Weekly Sunday Summary of 2012.  This was my first full year of blogging on Curry and Comfort and I have to thank all of you that stop by to say hello and encourage me.  I hope the recipes you have tried have been enjoyable as they have been for my family and myself.

My goal for 2013 is continue to provide fun and easy recipes from the world of international and American cuisine. I love all kinds of food so why limit myself is my motto.  Maybe this year I will finally bake some scratch cookies, bread etc.. My baking has come leaps and bounds since a few years ago so I must forge ahead and get better.   This year I hope to even get my kids in on the blog and make some kid friendly meals that they can create for you. Both the kids loved the sound of that idea enthusiastically.

I don't know what 2013 holds, but I wish it will be full of happiness, joy,  good health, prosperity and delicious meals to share with your family and friends.   Cheers to 2013!! 

Now onto the weekly review....

Curried Collard Greens

Curried Hoppin' John with Pork and Bacon

Green Bean and Potato Curry

Pasta Primavera with Italian Sausage

Rice Krispie Christmas Wreath

 

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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Curried Collard Greens

Here is another New Year's dish for prosperity.... Collard Greens.  Why? Because they are green like money and we could all use a little more green in our lives. :)   I decided to curry them and it turned out so well that I paired it with my  Curried Hoppin' John with Pork and Bacon  for more luck. :)

 Ingredients:
1lb of cleaned and stemmed Collard Greens chopped
1 medium onion chopped
2 green chilies chopped
10-15 fresh curry leaves
1 Tbs of grated fresh ginger
1 Tbs of grated fresh garlic
1 cinnamon stick
1 tsp of mustard seeds
1 tsp of cumin seeds
1tsp of garam masala
1/2 tsp of turmeric
1 tsp of red chili flakes or to taste
1 tsp of sugar
1 cup of coconut milk
1 cup of water
1 Tbs of canola oil

Directions:
Heat 1Tbs of canola oil in a large pan on medium-high heat.  Add curry leaves, cinnamon stick, mustard and cumin seeds.  Fry for 30 seconds until fragrant.

 Next add your onion, chilies, ginger and garlic. Fry to 2-3 minutes.

 Then add your spices (turmeric, chili flakes, sugar and garam masala).  Stir for 30 seconds.






Finally add your collard greens,
water and coconut milk.  Turn heat to low and cook covered for 30 minutes until collards are cooked down.  Stir occasionally.

Enjoy with any rice and curry meal.

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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Curried Hoppin' John with Pork and Bacon

 Hoppin' John is a Southern United States rice and beans dish.   The peas are symbolic of pennies or coins so it is thought to bring a prosperous year filled with luck.  I also added pork to this dish because pork is considered a symbol of wealth, prosperity and progress.  Then I decided to add bacon in the dish... well... because it's bacon and my family loves bacon.  The bacon also added a crunchy texture and great flavor punch.  This is a one pot dish that is perfect for New Years or any day of the year if you are looking for a satisfying meal.

Ingredients:
5 cups of cooked rice (brown or white)
2 (15oz) cans of black eyed peas rinsed
1lb of lean pork diced small
6-8 slices of bacon diced
15-20 curry leaves
1 small stick of cinnamon
2 bay leaves

1 tsp of cumin seeds
1tsp of black mustard seeds
1/3 tsp of ground turmeric
2 tsp of curry powder (I used McCormick brand)
2 cloves of garlic grated
1 inch of ginger grated
1 medium onion chopped
2 celery stalks diced small
1 bunch of scallions sliced
2-3 green chilies
1 tsp of red chili flakes (or to taste)
1 1/2 cups of chicken stock (or chicken bullion and water)
salt and pepper to taste

Directions:
Note:  Before cooking the "Hoppin' John Curry make sure you have 5 cups of cooked rice ready to go.  Rice that is already cool gives the best results. 

In a large pot/pan render out the diced bacon.  When the bacon gets crispy (but not burned) you can drain on a paper towel and reserve until later.  You can get discard the oil and use canola oil or you can use 2 Tbs of the bacon fat to cook the vegetables and pork that comes next.  I decided to go for the bacon fat this time around.  It gave a lot of flavor.

In the same pan add your curry leaves, bay leaves,  cumin seeds, mustard seeds and cinnamon stick.  Fry for 30-45 seconds until the seeds start to splutter.

Next add your diced pork, onions, celery, chilies and scallions.  Cook for 2-3 minutes.  Then add your grated ginger and garlic.  Cook for another 1-2 minutes.

** salt to season your pork and vegetables here, but remember you will be adding chicken stock/bullion and bacon later so salt conservatively.

Now add your ground spices: curry powder, chili flakes and turmeric.  Allow the spices to bloom for 1-2 minutes.   Then add your chicken stock or water and chicken bullion powder.

Next add your cans of drained and rinsed black eyed peas.  Simmer the dish on medium for 10-12 minutes. 

Once the curry is made and seasoned to your desired taste, add the cooked rice. Mix the rice into the curry gently.


Top with the crumbled bacon and serve.  Serves 4-6 people.  This dish goes very well with a raita yogurt salad.  Here is a link to one of my raita salads:  Cucumber and Carrot Raita.    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.

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Green Bean and Potato Curry

My grocery store carries a fun mix of fingerling, red and purple potatoes.  I think they make a fun addition to dishes, plus their skin is so tender I don't need to peel them. I decided to pair them up with my mother's green bean curry recipe today.  This is the recipe that came out and it was a fantastic side dish with rice. 

Ingredients:  
1lb of frozen of fresh green beans (see note)
1lb potatoes diced into small cubes
1 medium onion
1-2 green chilies sliced
12-15 curry leaves
1-2 pandan leaves (rampe)
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1 1/2 tsp of fennugreek seeds
1 1/2 tsp of mustard seeds
1 1/2 tsp of cumin seeds
3/4 tsp of sugar
1/2 tsp of turmeric powder
Red chili powder (to taste)
1-2Tbs of curry powder
salt to taste
1/2 cup of water
1/2 cup of coconut milk (or cow's milk if you prefer)

Notes:  You can use frozen or fresh green beans for this dish.  I used frozen green beans.  You can cut them into smaller pieces if you desire.  If you do,  adjust your cooking time because they will cook faster.



Directions:

Heat 1 Tbs of canola oil in large pan and add fennugreek seeds, cumin seeds, mustard seeds, pandan leaves, curry leaves and cinnamon stick for 1 minute to saute.  Next add onion and season with some salt.  Saute for a few minutes.  Note: season every layer of ingredients with salt to make sure every ingredient has flavor.

Then add the diced potatoes and some salt to season.  Note: cut the potatoes in small enough cubes so they cook quickly.  Peel regular potatoes, but if you use this variety shown peeling is not necessary. 
Saute the potatoes with onions for 5 minutes so they start to cook and get tender.

Next add the cleaned fresh or frozen green beans to the pan and saute.  Season with red chili powder, curry powder, sugar, some salt to season and turmeric.  Saute for a few minutes.
 
 Then add the 1/2 cup of water and stir well. Put a lid on the pan and cook for 5-7 minutes until potatoes are cooked through.  (stir as needed while covered) 

Then add coconut milk (or regular milk) and cook for another 2-3 minutes.  Taste for salt and seasoning.   Serve as part of a rice and curry meal. Enjoy.

 Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Pasta Primavera with Italian Sausage

I felt a quick one pot pasta dinner so I looked around my fridge to see what I could use.  The zucchini quickly caught my eye and the first thing that popped into my mind was a pasta primavera.  Now my husband has to have some kind of meat with his meal so I decided to throw in some hot Italian sausage into the pan as well.  Of course, you can totally skip that step and start straight off with the vegetables and call it a day.  Either way this pasta comes together quickly and you will want to enjoy a second helping like my entire family did for dinner that night. 

 Ingredients:
1lb of pasta (any style)
1lb hot Italian Sausage
2 medium zucchini diced
2-3 carrots diced or sliced
1 medium onion diced
2-3 cloves garlic grated or minced
1/2 cup of grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
red chili flakes to taste
3/4 cup starchy pasta water
1 cup of milk

 Directions:

Boil pasta  in salted water until almost fully cooked (al dente).  Reserve 1 cup of pasta water before draining pasta. Set pasta aside until later.   In a large pan  brown Italian sausage. Drain any extra oil out of pan if necessary. I recommend lean sausage so you do not have much oil.  Remove sausage from pan. Leave 1 Tbs of sausage oil or add 1 Tbs of olive oil to saute zucchini, onions and carrots.

 Saute vegetables on medium-high heat for 3-5 minutes.  Then add garlic and saute for another minute.  Next add basil, oregano, salt, pepper and red chili flakes.  Then add browned sausage back into the pan and mix well.

Next add the grated Parmesan cheese, pasta water and milk. Bring to a simmer and scrape the bottom of pan to get all the good bits.  Next add boiled pasta to the pan. Mix well and taste for salt and seasoning.  Saute for a few minutes to finish pasta off and serve hot.  Garnish with more Parmesan Cheese. 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.

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