Lime Ginger Mint Cooler

 Limes are always a must have in my kitchen. I was lucky to get a great value on limes recently and so after I took advantage of my savings I had to figure out what to do with all these limes. This Lime Cooler came to mind quickly.  I decided to jazz it up with a Ginger-Mint Simple Syrup.  This drink is refreshing and really tickles your taste-buds.  You can make it as tart or sweet as you want by making more or less of the simple syrup. I made it more on the tart end because I love a good "pucker" to my lemon or lime drinks.

 Ingredients:
1 cup of fresh lime juice
1 batch of  Ginger-Mint Simple Syrup: (see recipe below)
4 cups of water
ice (optional)
lime slices and fresh mint leaves for garnish

Notes:  I added one batch of the simple syrup for a sweet/tart flavored cooler.  You can add more simple syrup to tailor it to your taste. 

Directions:
Make the Ginger-Mint Simple Syrup and allow it to cool.  Squeeze lime juice.  Add water, lime juice and as much simple syrup as you wish to make sweet. Serve cold or over ice.

  Ginger-Mint Simple Syrup:

 To make 1 batch:

Boil 1 cup sugar, 1 cup water and 1 inch of sliced ginger.  Bring to a boil for 2-3.  Turn stove off and add 4-5 mint leaves.  Allow to steep and cool. Strain ginger and mint before using. 

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.

Read More

Buffalo Chicken Burger with Creamy Slaw (Throwback Thursdays)

Photo circa 2011

If you like the taste of buffalo chicken wings with a spicy hot sauce, then you will really enjoy this burger.  My kids love dipping fries, nuggets and more into Frank's Red Hot Sauce, so I new this would be a hit with them.  I was right because they loved it.  The adults ate it with the creamy slaw topping, but the kids just ate it straight on the bun and they could not stop asking when I was going to make it again.   


Note:  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:

1lb ground chicken

salt and black pepper to taste

1/2 tsp granulated garlic

1/2 tsp paprika

Your Buffalo Sauce:
2 Tbs of melted butter
3 Tbs of Red Hot Sauce ( I recommend Franks Red Hot)
1 Tbs of Ketchup

Mix all ingredients together well.

Directions:  Mix all burger ingredients well and form your four large patties.  

Use a large skillet and get it heated on med-high heat.  Add 1 Tbs of canola oil and add your burgers.  Cook on both sides until browned and  almost cooked through.

Low the heat to med-low and coat both sides of the burger with the sauce evenly.  Allow to fry the burgers until they are fully cooked.
Serves 4.  Serve with fries or any vegetable side and Creamy Slaw (recipe below).

Note:  If you are a fan of blue cheese and wings, you can also top the burger with blue cheese crumbles.  If you want it creamy stir the crumbles into some sour cream and season with salt and pepper.

To make the Creamy Slaw:

 You will need:

• 1lb of shredded cabbage or a bag of shredded cabbage
• 2 serrano or jalapeno peppers seeded and finely diced
• 1 small onion finely diced or sliced

To make the creamy dressing:

• 2-3 Tbs of sour cream (reduced fat is fine, but not non-fat)
• 1 Tbs of mayo  (reduced fat is fine, but not non-fat)

• 

  photo circa 2011

  sprinkle of granulated garlic powder (to taste)
• sprinkle of celery seeds
• sprinkle of sugar (to taste)
• 1 Tbs of rice wine vinegar
• salt and pepper to taste

Mix well and add dressing to coleslaw.  Mix both together well and allow to chill for 30 minutes to let the flavors develop.  Serve with Burger.  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.

Read More

Portabella Mushroom Crust Pizza (Low Carb Pizza)

 I was walking through the grocery store when I saw a package of portabella mushrooms.  I have not really worked with these huge mushrooms so I was excited to come with an idea to use them up.  Most of the time I have seen portabella mushrooms used as a vegetarian replacement for a burger with a bun... but I decided it would make a better pizza crust.  I made a meaty filling, topped it with cheese, some peppers and fresh basil.   These pizza were terrific and I loved that I could indulge on low carb pizza. 

 Ingredients:
2 portabella mushroom caps (see note)
meat filling (or pizza toppings of choice) (see recipe below for my meat filling)
grated mozzarella cheese as needed
sliced peppers
garnish with fresh basil leaves

Note:  Wipe portabella mushrooms with a damp cloth.  Clean out gills from the inside of the mushroom.  Use a spoon to do this.



Meaty Pizza Filling
1/2 lb Lean ground meat of choice well browned
1 clove garlic minced
1/2 tsp dried basil
12 tsp dried oregano
1 cup jarred pizza sauce or tomato pasta sauce
red chili flakes
salt and black pepper to taste



Directions:

Pepper and salt the mushroom and apply a little canola or olive oil.  Broil mushrooms for 5-7 minutes.  Then fill with pizza topping.

Top with cheese and peppers.  Bake at 400 degrees until cheese melts. Garnish with basil leaves. Serve immediately.  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.

Read More

Ribbon Sandwiches and Giveaway #goodcookcom

When I was growing up, my mother always had Ribbon Sandwiches when she made tea sandwiches for our parties.  These vegetarian sandwiches consist of carrots, beets and green leaf lettuce.  That may sound like an odd combination, but they are truly fantastic together.  Yesterday, my mother and I had a "cooking day".  She came over and actually made these sandwiches for me.  I was thrilled because I have wanted to showcase them for a long time. I love these sandwiches because I think they make such a beautiful presentation with the ribbons of color running through each sandwich...talk about a WOW factor for any party.  The best part is they are so simple and inexpensive to make. 

Good Cook is having a contest giveaway for (3) sandwich kits.  Contest open to US residence only. Good Cook Kitchen Experts are not eligible to enter contest. The contest will begin at 8am 6-18-13 and end at midnight 6-23-13.

Good Cook is also offering a 25% off coupon to goodcook.com. Use promo - DADWICH 

5. You can have your readers follow Good Cook on Twitter. If you add a tweet use hashtag #goodcookcom #goodcookkitchenexprt

 Ingredients:

• 3-4 carrots peeled and boiled or steam until soft and then smashed with a fork.

• 1 can of sliced beets drained well and smashed with a fork

• 1 small bunch of green leaf lettuce shredded finely.  (I think it's  a type of Oak Leaf Lettuce- you want a delicate type of lettuce used here.  I don't recommend iceberg or romaine)

• 1 pound of white bread (thinly sliced)

• Butter as needed to butter all the bread (softened)

• Salt and Pepper to taste

 Directions:
Smash each of the ingredients separately then salt and pepper to taste.

Butter each slice of bread and put a layer of the the vegetables.

Note: You will actually use 4 slices of bread for each sandwich.  You will need to apply a coating of softened butter to both sides of each bread slice except for the very top slice and the very bottom slice.  The outer sides of of the top and bottom bread slice will be the only sides that are not buttered .

 
For the best presentation cut the crust off the bread from all four sides.  This step is optional, but it does make for a prettier sandwich.


Cut your sandwich in a diagonal or rectangle.  You can cut each sandwich into two larger pieces or 4 smaller tea sandwiches.

Serve on a platter and enjoy. : )

Check out these other fabulous sandwiches from other bloggers...  Please drop by their blogs and leave a comment. 

Loading InLinkz ...

a Rafflecopter giveaway





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

Read More

Tutti Frutti Popsicles

 I have to give my young son total credit for these popsicles. I had leftover pineapple juice after making my Pina Colada Popsicles so he asked if we could make more popsicles with it.  His favorite fruits are pineapple, mango and strawberries so I just put them together and we were all thrilled how they turned out.  I loved how beautiful they looked with the strawberry and mango peeking thru the frozen pineapple juice... it reminded me of stained glass.  I also loved the texture of biting into pieces of frozen fruit.  This is a wonderful (low sugar) popsicle that is so easy to make my kids can make it all summer long.

 Ingredients:
Pineapple Juice (100% Juice)
Sliced Strawberries
chopped mango

 Directions:
Pour popsicle molds half way up with juice.  Add sliced strawberries and chopped mango.  Then top off with more pineapple juice to finish filling off the popsicle (if needed).  Freeze overnight.  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.

Read More

My Father's Day Recipe Round Up #recipesfromtheheart and KitchenAid Mixer Giveaway

 Happy Father's Day Everyone!  I hope all the fathers, grandfathers, uncles, brothers, husbands and male role models out there are having a grand day today.


Today's event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita's Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim's dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society and also to the Canadian Hospice Palliative Care Association. Hospice was a key element during Kim's father's battle with cancer. They made it possible for Kim to care for him at home. So please show your support and donate if you can. You can also contact your local Hospice and donate directly to them if you wish. A little goes a long way!

Cancer seems to touch most of our lives. I also have been touched by cancer with it affecting many members of my family.  The member that is very close to my heart is my darling father.  I am lucky that I got such a wonderful man to call my father.  My dear Dad is now in his 80's and still the strong patriarch of our family.   I always thought my dad looked like a silent film star (and I have heard that by many other people as well).  But he's not just handsome, he's a man of many talents as well.  He is an artist, fantastic singer, musician (he can play the violin, guitar and  mandolin).  He also loves to be knowledgeable about everything so he literally reads the newspaper from cover to cover.

The one thing my dear Dad cannot do by any means is cook.  His is lucky to be married for over half a century to my mother... the best cook I know.  I asked my mother for his favorite dish and she had to admit he loves it all.  He is not a picky eater either.  He can be happy with an elaborate meal or just as happy with peanut butter and crackers.  The one thing he does have to have several times a day is a hot cup of tea.  So I did a variety of food from savory to sweet (he loves both equally) to showcase the dishes my Dad would love and enjoy.

My father has always been larger than life and healthy, but when he was diagnosed with cancer, it took a toll on him.  He endured a major operation and long recovery, but he took it on and beat it.  I am so fortunate to still have this man I call "Thathi (father in Sri Lanka) in my life for his wisdom, loving and caring nature.   So thank you Thathi for all you have done for your children and continue to do for us. 

Recipe Links:

Sri Lankan Wattalappan (Treacle & Coconut Milk Flan)

Sauteed Eggplant Salad (Vegan)

Lemon and Sage Roast Chicken

Basic Lentil Curry-vegan version

Confetti Fried Rice (Vegetarian)

Strawberries and Cream Layer Cake

Sri Lankan Kokis

World on a Plate (Dumplings): Sri Lankan Patties (Savory Filled Pastry)

Curried Beef Pot Roast (Slow Cooker)

Cinnamon Ginger Apple Cake

Giveaway Information:

The bloggers that are part of the Recipes from the Heart event have banded together and are giving away one (1) KitchenAid Mixer within the US and Canada sponsored by KitchenAid.

Enter for your chance to Win an Artisan® Series KitchenAid®  Stand Mixer in the color of your choice (there are 26 to choose from) as well as an Ice Cream Maker Attachment. A sweet choice for all,  this creative attachment features the largest ice cream bowl capacity in the industry. Prepare 2 quarts of ice cream, sorbet, gelato or other frozen desserts. We're pleased to announce the giveaway is open to Canadian residents, as well as U.S. Residents. Winner will be chosen and announced during the pinchatlive event, described below. Winner will also be notified via email and has 48 hours to respond. If winner does not respond another winner will be chosen. 1 Stand Mixer and 1 Ice Cream Attachment are being given away as a group, not 1 per blog just to be clear for our readers. 

There are bonus prizes for the pinchatlive event. We are giving away 1 Vanilla Infused Gift Box Set, 1 Lemon Infused Gift Box Set and a $30 Amazon Gift Card.  In order to participate in this event follow the Pinterest Board #recipesfromtheheart. Hop on the Pinterest board on June 22 at 2 pm Est to follow along. We'll ask questions and those who comment are entered to win the bonus prizes. There will be a G+ Hangout on Air during the event as well. Winners of the pinchatlive event must be Canadian or U.S. residents.

Visit Facebook.com/KitchenAidCanada and click on the “More than a Mixer” tab to explore all 12 attachments available for the KitchenAid® Stand Mixer.

a Rafflecopter giveaway

Okay so here's the list of participants:  

Vanilla Bean Ice Cream with Home-made Strawberry Topping by Cravings of a Lunatic

Chili Verde by Juanita's Cocina

S'Mores Brownies in Jars by That Skinny Chick Can Bake

Dark Chocolate and Orange Muffins by The Dutch Baker's Daughter

Boston Cream Pie by Pass The Sushi

My Fathers Day Recipe Round Up by Curry and Comfort

Tropical Smoothie by Dinners, Dishes and Desserts

Mini Gugelhupf by Masala Herb

Sauteed Strawberry and Sugarsnap Salad by Cook The Story

Cranberry Cashew Breakfast Muffins by In Fine Balance

Arugula Salad with Sundried Tomatoes and Mushrooms by Crazy Foodie Stunts

Spicy Beef Sliders by Katie's Cucina

Thai Red Curry Soup by Damn Delicious

Suman (Sweet Rice and Banana Leaves) by Culinary Adventures with Camilla

Fresh Vegetable Salad by White Lights on Wednesday

Peanut Butter Cup Ice Cream Sundae by The Girl in the Little Red Kitchen

Cinnamon Chip Cookie Butter Bars by The Messy Baker

Berry/Cherry Fro-Yo Ice Cream by Cookistry

Honey Beer Bread by Hungry Couple

Cinnamon-Chocolate Chip Pancakes by The Spiffy Cookie

Chocolate Cherry Granola Bars by Sweet Remedy

Cookies and Cream Brownies by Cooking in Stilettos

Blueberry Lemon Cake by Roxana's Home Baking

Angel Cake by Ninja Baking

and

Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!

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.

Read More

Twice Cooked Pork Stir Fry

I have only eaten this Twice Cooked Pork at Chinese restaurants.  I decided to take the challenge of making this dish at home and I was surprised how easy it was and how well it turned out.  My husband loved it and asked for the leftovers for dinner too. As the names suggests, there is a two step process in cooking this pork, but it's pretty easy and it makes the pork extra tender.  This dish was definitely a winner and I won't need to order it out any more.

 
 Ingredients:
2lbs of pork  (I used chunks of boneless and boned rib meat)
3-4 cups of coarsely cut napa cabbage or white cabbage
1 large onion chopped
1 bell pepper or chilies coarsely chopped or sliced
2 inches of ginger grated
2-3 cloves of garlic grated
1 Tbs cornstarch and 1 Tbs water mixed into slurry

Boiling seasoning:
1 cinnamon stick
2-3 Tbs soy sauce
1-2 tsp red chili powder
1-2 cloves garlic chopped coarsely or garlic powder
black pepper
enough water to cover meat

Stir Fry sauce:
2-4 Tbs soy sauce (to taste)
2 Tbs oyster sauce
1 Tbs Chinese rice wine or Sherry
2 Tbs Hoisin sauce
1-2 Thai Chili Garlic sambal-such as Sambal Oelek (adjusted to taste)
1/2 cup boiling water (reserved from cooking pork)

Directions:
Take pork and boil with all the ingredients under boiling seasoning for 25-30 minutes. The pork should be almost fully cooked.  Once cooked reserve some cooking water for stir fry then drain pork.  Cut pork into thin slices. Cut out any unwanted fat.

Heat 2-3 Tbs of canola oil into a large wok. Add cooked sliced pork and stir fry for 2-3 minutes.  Then add garlic and ginger to pan and saute for another 2 minutes.  Next add the cabbage, onions and peppers and stir fry.

Add prepared sauce and the reserved boiling liquid from cooking the pork.  Bring stir fry sauce to a boil and add cornstarch slurry. Mix well.  Taste for salt and seasoning.  Serve with rice. 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.

Read More