Nutella Banana Nut Bread (Twice as Nice Tuesdays)

Twice as Nice Tuesdays is a new feature I would like to introduce here at the blog.  I was looking through my blog recently and realized that I have a lot of recipes that should get a 2nd look and showcase them again.  So today I am looking back at a dish I made over a year ago...  

On 6/2012 I wrote: My inspiration for this banana bread is my son's love of Nutella.  He's been asking me to do something with it recently so when I had some ripe bananas ready for banana bread I knew I had to use it.   I'm trying not to eat any sweets this week so I had to ask my kids and husband for their opinion of this chocolaty banana nut bread. They all gave an unanimous thumbs up.  My son said it was perfect as he ate his second slice with big glass of milk.  Seeing the smile on his face made even turning on the oven during our summer heatwave all worth it. :)  Today is going to be 100+ outside so I hope my daughter inspires me to make a frozen treat....

 Ingredients:
Wet Ingredients:
3 bananas mashed
2 eggs
1/3 cup plain yogurt (lowfat or full)
1/4 cup canola oil
1/2 cup white sugar
1/2 brown sugar
1 tsp vanilla
1 cup Nutella

Dry Ingredients:
2 cup sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/3-1/2 cup sliced almonds for top of loaf or inside if you prefer

Directions:
Use an electric mixer to mix all wet ingredients.  Then add all dry ingredients and mix gently.  You can add the almonds slices inside the cake or on top like I did here.  Baking in a sprayed or greased loaf or bundt pan at 350 degrees for 60-65 minutes (or until set).   Allow to cool and slice.  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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Chocolate and Coconut Pancakes

 During the school year, the kids don't usually get pancakes for breakfast on week days.  We are running around like crazy to get ready and out the door.  We only have time for  a quick breakfast like cereal or toast with peanut butter and a glass of milk.  Since it's still summer vacation, I had to make some fun and decadent pancakes for them before they go back to school in a few weeks.  They loved these pancakes and I did too.  I am not a huge fan of pancakes with maple syrup because sweet dishes for breakfast are not my thing.  However, I did love these pancakes.  I  simply love coconut and chocolate together so it didn't matter to me that I was eating it at breakfast.  I had some pancakes left over and we heated them up later in the day just as a sweet snack.  These pancakes could be a dangerous habit.  Good thing school is starting up soon... then I won't have time to make them all the time.... but I will definitely make them again!

 Ingredients:
Dry:

2  cups all-purpose flour

3 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Wet:

1 1/2 cups buttermilk 

2 eggs

2 Tbs white granulated sugar

1/4 cup melted butter (plus additional for greasing pan)

Additions:

1 cup chocolate chips

1/2 cup baking coconut (plus additional if you want some toasted coconut).

Directions:
Mix the dry ingredient.  Then mix the wet ingredients.   Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.  Stir in chocolate chips and coconut to pancake batter.    Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan.  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.  If you want to add additional coconut to get toasted, sprinkle a little on the pancake before you flip.  Serve warm with some additional butter.  No maple syrup is needed.  Enjoy.  Makes 12-16 pancakes.

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 08/058/13 thru 8/11/13

Hi Everyone,

Frozen treats, refreshing smoothies, creamy hot soups and totally comforting meatloaf with a Asian kick...I love this week in food.




It's almost mid-August and I'm sweltering in the heat and dreaming of some cool fall weather to blow our way.  I always say my favorite seasons are spring and fall.

Here are my top ten reasons to love fall...

1. Beautiful fall foliage

2. Cool, mild temperatures and opening the windows again.

3. The kids go back to school :)  Mommy's got some peace at quiet at home again.

4. The flavors of fall.. pumpkin... apples... cinnamon..

5.  Halloween and all the fun decorations (not to mention candy!)

7.  Thanksgiving and all the yummy food and celebrating with family

8.  Wearing a light sweater and feeling cozy.

9.  Pumpkins.. I love them.

10.  The kids going back to school... oh.. darn.. did I mention that before.  LOL! :)


Now here's the week in review....

Mango Pineapple Granita

Spicy Spinach and Lentil Curry- Vegan Version (Throwback Thursdays)

Eggplant and Lentil Cream Curried Soup

Hoisin Glazed Asian Meatloaf: Twice as Nice Tuesdays

Pineapple Mango Banana Smoothie (Dairy Free)

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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Mango Pineapple Granita

What do you get when you have ripe mangoes and hot weather?  In my house.. you get granita.  I had two kids clamoring for a sweet treat to enjoy as they deal with the "dog days of summer".  We are almost midway through August and the kids and I are actually looking forward to the cool breezes of autumn air to come our way.  They are even excited to go back to school in a few weeks... summer has taken it's toll on them.   Well, it's taken it's toll on me too... I'm tired.  Keeping them entertained and their minds working (so they are not playing video games all day) has me on over-drive.  I am looking forward to that school bell ringing so we can get into the routine of school again. :)

In the mean time, I made and this mango pineapple granita to enjoy.  They loved it and it was so easy to make.  The only work is taking it out of the freezer a couple of times to fork and flake apart so it doesn't form into a sold ice block.   Mangoes and pineapple have been a big part of our summer treats.... funny enough I started out the week with a Pineapple Mango Banana Smoothie (Dairy Free).
As much as I am looking forward to those autumn breezes... the flavors of summer are pretty awesome.





  Ingredients:
3 ripe mangoes peeled and cut into small chunks
4 cups pineapple 100% juice
2-3 tsp lemon or lime juice
1 tsp lemon or lime zest (optional)
agave or sweetener (sugar, splenda etc..) to taste

Recommended Good Cook tool:  Citrus Zester 

Directions:  Place all ingredients in blender and blend until smooth.  Place in a freezer save bowl and freeze for 4-6 hours.  Make sure to take it out and scrape and flake with fork 2-3 times to form granita.

   Please check out more Good Cook Kitchen Products at 


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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Spicy Spinach and Lentil Curry- Vegan Version (Throwback Thursdays)

Original photo from 2011

When I eat a rice and curry meal, I always have a mild dish to offset the spicier dishes.  Although I titled this as spicy because I used whole pieces of dried chilies, it's not as spicy as most Sri Lankan curries. We usually eat  my Basic Lentils, but it's nice to jazz them up sometimes.  I love how the spinach compliments the lentils here.  You can eat this with rice alone.  Well, at least I can. This is a great way for my kids to get some extra greens in their diet too.  So it's a winning dish in this mother's eyes.


Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

Ingredients:
1 cup Masoor Lentils
2 cups water
1/2 tsp turmeric powder
1 small piece of cinnamon stick
1 medium onion chopped
2 green chilies
2-3 garlic cloves minced
2 tsp of ginger grated
10-20 curry leaves
1 tsp mustard seed
1 tsp cumin seed
2-3 broken dried red chilies
6-8oz fresh spinach  (frozen spinach can be used as well)
1 cup of coconut milk.

Directions:

Step 1: Wash the Masoor Lentils well in cold running water.  If you see any stones, make sure you pick them out.  Place in a shallow pan with water, cinnamon stick, 10 curry leaves and turmeric.   Boil on medium high heat for 20 minutes.  You will know the lentils are done when the water has cooked out and the lentils are soft and tender.  The turmeric will give the lentils a sunny yellow color.

Step 2: Heat a large pan with 2 Tbs of canola oil on med-high heat.  When the oil is heated, add the seeds, remaining curry leaves and dried chilies and fry until fragrant about 30-45 seconds.  Careful not to burn.  Next add the onions, garlic, ginger and green chilies with a little salt and fry for 1-2 minutes.

Then add the spinach and some salt.    Add 1 cup of coconut milk.






Now add the cooked lentils.  Stir well and add salt to taste. Simmer for 5-7 minutes.   Serves 4 people with rice 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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Eggplant and Lentil Cream Curried Soup

Hi everyone,  today I am guest posting for one of my good foodie friends, Christie at Mom What's for Dinner.  Christie is one of the most genuine and sweet ladies I have met in the blogging world. She is always there to support my blog and give me encouraging words on my recipes. Her daughter was diagnosed with Celiac's disease and Christie set out to start her gluten-free blog. Although I do not eat gluten free myself, I do eat a lot of rice based meals and dishes that are gluten-free friendly.  Christie came over a few years ago and tried one of my curry dishes and we bonded with our mutual love for cooking and recipes since that day.  So please head over to Mom What's for Dinner and check out her wonderful recipes.

Ingredients:

1 large eggplant cut into small dice

2-3 cloves garlic grated or minced

1 medium onion finely chopped

salt and black pepper to taste

1/2 tsp ground turmeric

1 tsp ground cumin

red chili powder or cayenne to taste

1 tsp curry powder ( I used McCormick Brand)

1 cup washed and rinsed masoor lentils

6-8 cups chicken or vegetable stock

1 (15oz) can coconut milk (unsweetened)

1-2 tsp lime juice

Directions:

Finely dice eggplant.  Heat 2-3 Tbs canola oil in large pot.  Add onion and garlic and saute for 1 minute on medium heat.

Then saute the eggplant with salt and pepper.  When the eggplant cooks down, add the curry powder, turmeric, cumin powder and red chili powder.

Next wash the lentils well.  Add to the pot with eggplant and chicken broth or vegetable broth.  Cook for 20-25 minutes.  Season with salt as needed.

Cream soup with emulsion blender or do it batches in stand blender.  Be careful with the stand blender by not over filling the jar.  Once the soup is creamed, add coconut milk and lime juice and cook for 2-3 minutes.  Serve hot. 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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Hoisin Glazed Asian Meatloaf: Twice as Nice Tuesdays

Twice as Nice Tuesdays is a new feature I would like to introduce here at the blog.  I was looking through my blog recently and realized that I have a lot of recipes that should get a 2nd look and showcase them again.  So today I am looking back at a dish I made over a year ago... 

On 2-2012 I wrote:  As a cook there are certain foods I gravitate towards because they give me a fun canvas to play around with and create new variations.  One of these foods is meatloaf.  I love to find new ways of jazzing up a meatloaf and changing the entire flavor profile so my family doesn't say "Meatloaf again!".  Actually, Meatloaf is one dish my family does love unanimously so I always know it will eaten by everyone(without whining).  I served these up with some steam snow peas and my Soba Noodle Vegetable Lo Mein.  It was so good my husband and I actually tried to outwit the other person from the leftovers the next day.  I usually let him have all the leftovers, but I do love meatloaf so all bets were off.  The cook won. :) 

PS.. don't feel sorry for the guy... he got to eat the leftover Seafood Chowder and was more than happy. :)

Ingredients:

1lb of ground chicken
1lb of ground pork
1 large stalk of green onions chopped
red chili flakes to taste
salt and black pepper to taste
2Tbs of hoisin sauce
2Tbs of soy sauce
1tsp of sesame oil
1/4 tsp of Chinese Five Spice
1 Tbs of grated ginger
1 Tbs of grated garlic
3 slices of bread soaked and crumbled in milk

 

Glaze Ingredients:
2Tbs of hoisin sauce
1Tbs of soy sauce
2Tbs of sweet chili sauce
1Tbs of sriracha (optional)
1Tbs of ketchup

Note: if you do not have sweet chili sauce add more ketchup and some brown sugar or honey.  The sriracha is optional.

Directions:
Mix the meatloaf ingredients well.  Form into a loaf shape or put into a loaf pan.  I prefer the free formed loaf shape because the fat (if there is any gets to drip away from the meat).  Plus the glaze gets more surface to cover.

Tip Alert: If you are free forming on a baking sheet make sure it has an edge around it and cover it with tin foil (aluminum foil).  It makes for an easy clean up and you won't be scraping baked on sauce from your pan.

Bake in a 375 degree oven for 55-60 minutes.  In the last 20 minutes of  baking pour your glaze over the meatloaf and finish baking.  Serve with you favorites sides. 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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Pineapple Mango Banana Smoothie (Dairy Free)

What do you do when you have fruit that's starting to over-ripe?  I usually make a quick smoothie with it and it's a delicious way not to waste good food or money.  I will freeze a lot of ripe fruit like pineapple, bananas and mango so I can make an icy smoothie (no ice required).  This smoothie is so creamy and delicious with absolutely no dairy in it.  The frozen pineapple I had put away in the freezer a few weeks before and some very ripe bananas I had on my counter helped make it creamy and frothy. I added a mango for some extra yumminess and we had a smoothie that everyone asked for seconds.  Next time you have some fruit that needs to be used up... think about drinking them up in a smoothie.

Tip:  If you freeze fruit to save for smoothies, always clean and cut the fruit to the desired pieces then freeze in freezer safe bags.  Example:  Always peel bananas and cut into chunks or slices before freezing .

 Ingredients:
3 cups pineapple 100% juice
1 cup frozen pineapple chunks
1 mango skinned and cut into chunks
1 banana peeled
honey, agave or sweetener of choice (to taste) 

Directions:

Skin and core pineapple.  Cut into chunks and place in freezer safe bag a day ahead to freeze pineapple.  Place frozen pineapple,  fresh banana and mango with pineapple juice in blender and blend until smooth.  Serve cold.  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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