Bread Pudding with Chocolate Sauce

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Bread Pudding (With Chocolate Sauce)

It was my daughter-in-law’s birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet.

This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn’t overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try!

This recipe will serve 6

Course Dessert
Cuisine Indian
Keyword Apple Bread Rolls, Baked Dessert, Chocolate Sauce, Delicacy, delicious, Easy Recipe, Eggless, Fusion, Homemade, Jain Food, Kid Friendly, No Bake Cheesecake, Party Food, Pineapple Sandesh, Sweet, Tea Time, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 20 slices French bruschetta cut into about ¼ in thick
  • 3 cup whole milk
  • 6 Tbsp sugar
  • 2 Tbsp corn starch
  • 4 Tbsp butter at room temperature, use as needed
  • 2 tsp vanilla extract
  • tsp cinnamon powder dalchini powder

For Chocolate Sauce (optional)

  • cup chocolate chips semi-sweet
  • cup heavy cream
  • 1 tsp vanilla extract

Optional

  • 1 Tbsp crystal sugar for garnishing

Instructions

For chocolate sauce

  • Place chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside.

Making Pudding

  • In a small bowl take 1/2 cup of milk and add corn starch mix it well to smooth paste and set aside.
  • In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps.
  • Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well.
  • Preheat oven to 350 degrees F.
  • I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan.
  • Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly.
  • Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned.
  • Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar.

Notes

  • Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable.
  • If you are not fond of chocolate, you can garnish with sliced almonds and pistachios.
  • This is an easy recipe to make my family loved it. Give it a try.

Also try Pineapple Sandesh, No Bake Cheesecake, Potato Soup, Quinoa salad

The post Bread Pudding with Chocolate Sauce appeared first on Manjula’s Kitchen.

Weekly Menu Plan {Number 7}

Weekly menu plan number 7 is filled with comforting meals, simple to make and all one of a kind. All families will love these tried and true favorites plus a grocery list to make things even easier! 

Delicious meals that will be enjoyed each night and ready in minutes are just what you are going to find in this weekly menu plan. Breakfast tacos, fried rice and a family chicken roast are just a few of my favorite recipes.  You can see all of the (weekly menu plans here).

 

Weekly Menu Plan {Number Seven}

Number seven weekly menu plan is all about comfort, pantry style ingredients and simple recipes to help make the busy week nights less stressful. Each recipe is tested by my family and loved by all. They are kid friendly and make for delicous homemade meals at home. 

Perfect your homemade meals with this easy to read grocery list and menu plan that will help get you through the week. No more worrying about meals each night and what to make. These recipe are ready for you and going to make life a little less stressful. 

Ham and potato cheddar soup

Ham and Potato Cheddar Soup

This hearty and delicious soup is full of ham, potatoes, and veggies. The real cheddar cheese inside adds such amazing flavor to this comforting soup! It became an instant favorite at our house!

Easy fried rice on weekly menu plan photo

Easy Fried Rice

Fried Rice is a combination of long grained rice, mixture of warm peas, carrots and onions with scrambled eggs mixed all together! You will not be getting take out any longer! 

Lemon garlic parmesan shrimp pasta photo with Wednesday letters over top.

Lemon Garlic Parmesan Shrimp Pasta

Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta. It will become a new favorite!

Creamy tuscan garlic chicken photo with Thursday over top.

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!Breakfast tacos photo with Saturday wording over top.

Breakfast Tacos

Breakfast Tacos. A breakfast staple in Texas restaurants easily made at home! Tortillas layered with potatoes, crispy bacon, soft scrambled eggs and all the toppings! Filling and flavorful these tacos are the BEST way to start the day. 

Perfect garlic roasted chicken with vegetables photo with Sunday wording over top.

Perfect Garlic Roasted Chicken with Vegetables

Garlic roasted chicken with vegetables is a whole chicken rubbed with an herb butter then stuffed with a mixture of seasonings. Roasted in a large skillet combined with fresh, flavorful vegetables!

Chocolate peanut butter bar photo with dessert wording over top.

Best Chocolate Peanut Butter Bars

These peanut butter bars are thick, rich and heavenly! A thick layer of peanut butter with rolled oats mixed together making a creamy filling with a smooth chocolatey frosting that is an irresistible combination.

Printable Shopping List:

I made this as easy as possible by even providing a FREE shopping list that is easy to print and makes your grocery shopping days much easier.

  • Monday Dinner: Ham and Potato Cheddar Soup
  • Tuesday Dinner: Easy Fried Rice
  • Wednesday Dinner: Lemon Garlic Parmesan Shrimp Pasta
  • Thursday Dinner: Creamy Tuscan Garlic Chicken
  • Saturday Breakfast: Breakfast Tacos
  • Sunday Dinner: Perfect Garlic Roasted Chicken with Vegetables
  • Dessert: Best Chocolate Peanut Butter Bars

These weekly menu plans come together so quickly and easily with little effort for you. Trying to make these affordable and easy for families is my goal. Enjoy these homemade meals and dessert with your family and take the hassle out of guessing what’s for dinner. Each recipe is made for families specifically and keeping things easier at home so you have more time with those you love. 

Click Here for the Grocery List Printable

Weekly menu plan number 7 grocery list.

Click Here for the Grocery List Printable

Post Updated on April 17, 2020

Originally Posted on August 1, 2015

 

 

Creamy Tomato Bean Soup

This is a bean soup with a thick, creamy tomato broth that’s soothing, nourishing and extremely economical. It’s incredibly simple to make, yet full of savoury flavour. Use canned beans for a 20 minute meal, or dried beans if you’ve got the time.

Make this with any type of white beans – cannellini, navy, great northern, butter beans, lima. You could even use kidney beans – but your soup will end up an interesting colour!

Creamy Tomato Bean Soup

This is the part where I do what every food blogger does – the “big sell” to convince you that this the best bean soup recipe in the world and how you absolutely must try it right now!

It will be littered with lots of exclamation marks – because I am an excessive user of exclamation marks, to the point that I have been told off by a reader who wrote in to say that it’s unprofessional to use so many, just one per sentence is sufficient, and in any case, I’m much too old to be writing like that.

(To which I replied “Dear X, I’m so sorry to hear that the way I write offends you!!!!! I’m just a naturally enthusiastic person and I just can’t help it!!!! Sincerely, Nagi!!!)

😂

But actually, today, I’m not going to do the big sell. I’m just going to quite simple say this to you:

This soup is a very easy way to turn boring canned beans into an extremely delicious meal. 

Pot of Creamy White Bean Soup

(And yes, you absolutely must try it right now!😉)


What goes in this bean soup

Here’s what you need:

Bean soup ingredients

  • Canned or dried white beans – any type. More on this below!
  • Wine and cream recommended / you’ll thank me for it – but still scrumptious without (as I have done numerous times in recent weeks);
  • Parmesan provides umami here, the fancy word for “savoury flavour”;
  • Italian herbs – sub with dried basil, parsley, oregano, thyme or any combination thereof;
  • Tomato paste – quite a bit of it! Because we’re not using canned tomato here, this is what gives the tomato flavour and helps thicken the soup;
  • Carrot (optional), onion and garlic – an essential flavour base for an otherwise simple soup broth. The trick here is to sauté them for 5 minutes until sweet, then they get blitzed up with the liquid. Blitzing releases flavour!
  • Baby spinach – completely interchangeable with any leafy green suitable for stirring through the soup. OR get your veg quota by using diced vegetables of any kind!

Dried vs canned beans

Dried will give you slightly better flavour in the beans, you can control the salt yourself (because canned beans are typically quite generously salted) and is more economical. Canned beans is sheer convenience – and is what I use 95% of the time.

Drived vs canned beans

You’ll need either 2 cups of dried beans, or 3 canned beans. I’m using white cannellini beans in these photos and the video, but you can use any white beans:

  • lima
  • butter beans
  • navy beans
  • great northern

This recipe will also work with coloured beans (kidney beans, black beans etc) without changing the flavour BUT you will end up with an interesting broth colour!

Recipe includes directions for how to cook dried beans.

Cooked dried cannellini beans in a pot

How to make this creamy bean soup

  1. Saute onion, carrot, garlic and tomato paste;
  2. Simmer with stock/broth;
  3. Add just 1/2 cup of beans – we use this to thicken the broth!
  4. Blitz blitz blitz
  5. Add remaining beans and spinach,
  6. Serve!

How to make Creamy Tomato Bean Soup

Ladling Creamy Tomato Bean Soup into bowls

Three little things that make all the difference…

The three things in this recipe that makes a relatively simple soup taste so much better than you think it will are:

  • Slowly sauté onion, garlic and carrot which makes them sweet and flavourful;
  • Cook off the tomato paste – this takes off the harsh raw, sour edge;
  • Blitz it all up with the stock/broth and some of the beans. Blitzing = flavour release, beans = thickens soup!

And here’s what you end up with – a thick, creamy soup with the wonderful scent of tomato but tastes creamy and savoury like a chowder. It’s incredibly filling – and will keep you full, thanks to all the beans!

Two bowls of Creamy Tomato Bean Soup

Serve with soup dunkers

Beans are a starch, so technically I guess serving with bread could be considered carb overkill. BUT! Remember that beans are good for you – they are the world’s best plant based source of protein, high in fibre, low in fat.

With all that goodness happening in this bean soup, I feel like a soup dunker is not just ideal, it’s justified – so try one of these!

Also, I use a large mound of spinach in this to get my veg quota in. But a big leafy salad certainly wouldn’t go astray – tossed with a salad dressing of choice! – Nagi x


Watch how to make it

Creamy Tomato Bean Soup

Recipe video above. This is a white bean soup with a thick, creamy broth that’s full of savoury flavour with a hint of tomato. It’s a fast way to turn bland beans into a really filling soup that so simple to make, yet so, so good! The flavour trick – blitzing up the sautéed onion, carrot and garlic with just a bit of the beans. Keep it meat free or see notes for how to add ham, bacon, chicken or sausage! This is VERY filling – and keeps you full for ages (thank you beans!)

  • 2 tbsp/ 30g butter (, unsalted)
  • 1 onion (, finely chopped (brown, yellow, white))
  • 2 garlic cloves (, finely chopped)
  • 1 carrot (, large, peeled and finely chopped)
  • 1 1/2 tsp Italian herb mix OR other dried herbs ((oregano, thyme, parsley, basil, or mixed))
  • 3/4 cup (170g) tomato paste (Note 1)
  • 1/2 cup (125ml) dry white wine (, optional (can omit) )
  • 4 cups (1 litre) stock/broth, chicken or veg (, low sodium)
  • 3 x 420g/15oz cans cannellini or any white beans, drained & rinsed ((navy, butter, great northern, lima) (OR 2 cups dried beans, 5.5 cups cooked, Note 2))
  • 1/2 cup (50g) parmesan (, grated)
  • 1/2 tsp EACH salt and pepper
  • 120g/4oz baby spinach ((or 5 – 6 cups any other leafy greens OR 4 cups diced veg, Note 3))
  • 3/4 cup (185ml) cream, heavy/thickened ((optional) OR more butter!)
  1. Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.

  2. Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
  3. Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
  4. Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
  5. Use a stick blender to puree until smooth (or transfer to blender).
  6. Add remaining beans, simmer 3 minutes, stirring every now and then. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed.
  7. Serve with crusty bread for dunking!

1. Tomato paste works best here to provide intensity of tomato flavour. Can be submitted with canned tomato. You will need 800g/14 oz crushed or diced canned tomato OR Tomato Passata , reduce the stock per recipe down to 3 cups (750ml). Skip the tomato paste, but still use wine if you can (great for flavour). Add tomato with stock, only add 1/4 cup of beans to thicken soup, then simmer for 10 minutes with LID OFF before pureeing. Then proceed with recipe

2. Beans – any white beans will work great here. Navy beans, lima, butter beans.
Recipe will also work great with any canned or cooked dried lentils, dried split peas and any other beans (like red kidney beans) but it the colour of the soup will be different!

3. DRIED BEANS (navy, cannellini or other white beans) – you will need 2 cups of any dried white beans.

  • 1 can = 1 3/4 cups beans once drained
  • Recipe calls for 3 cans = 5 1/4 cups beans
  • 1 cup dried beans = 2 3/4 cups cooked
  • So you will need 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)

HOW TO COOK DRIED BEANS – soak in plenty of water (will triple in volume) 5 – 24 hrs. Drain then simmer in a large pot of water, partially covered with a lid. The cooking time will vary wildly depending not just on size/type of beans, but also the age of beans. So start checking at 25 minutes, and the closer they are to being ready, check every few minutes. They are ready when they’re tender all the way through, but before they start falling part (overcooked), and this can happen in the space of 5 minutes. 

Pictured soup is made with cannellini beans. Soaked 12 hours overnight, simmered 30 minutes.

3. Extra vegetables: This recipe makes a good amount of thick creamy soup, so you can load it up with more vegetables. If using diced veg, cook first, then remove. Proceed with recipe then add the veg back in later.

I find it easiest to just stir in veg that wilts easily OR add things like diced frozen carrot, corn and peas with the beans because they will cook in just a few minutes.

4. PROTEIN options: Sear chopped bacon or ham, or cook sausage, then remove and proceed with recipe in same pot. Return meat into pot at end. You could also sear chicken, then chop or shred. Or poach fish in the broth, flake and stir in. Or stir in chunks of canned salmon or tuna.

5. Storage – Up to 4 days in the fridge, or freeze, thaw then gently reheat.

6. Nutrition per serving, this recipe makes 4 generous servings (it is filling!)

 

Life of Dozer

Just another day in the Hard Life of Dozer – starting the morning with a beach play!

Dozer-sitting-Bayview-April-2020

The post Creamy Tomato Bean Soup appeared first on RecipeTin Eats.

Zucchini kootu recipe, with coconut in south Indian style

Zucchini Kootu with step by step pictures. Cooked with moong dal, coconut in South Indian style makes an amazing accompaniment for rice as a part of your meal.

Zucchini is a vegetable that we got to know only few years back after we liked it in

Ingredients

  • 1 zucchini
  • 1/3 cup moong dal pasi paruppu
  • 1 & 1/2 tsp sambar powder
  • 1/4 tsp turmeric
  • Salt as needed
  • 1 tsp coconut oil for garnish optional

To grind

  • 1/2 cup coconut grated loosely packed
  • 1/2 tsp cumin seeds
  • 2 shallots
  • 1/2 tsp rice flour

To temper

  • 2 tsp oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves

Instructions

  • Wash and pressure cook moong dal with 1 cup water for 4-5 whisltes.
  • Cut off the head and slice off the bottom of the zucchini. Cut into two. Divide into halves lengthwise. Cut into strips and chop it to bite size pieces.
  • Boil with chopped tomato, sambar powder, turmeric and salt.
  • Zucchini will turn translucent as it gets cooked. It takes under 4 minutes to get cooked.
  • Meanwhile grind coconut with little water, rice flour to a paste. Add shallots, cumin seeds and grind coarsely.
  • Add cooked dal, ground coconut to the zucchini. mix well.
  • Bring to boil and switch off the flame. Keep stirring as the dal might get burnt at bottom.
  • Heat a kadai with oil, splutter mustard, add urad dal and roast it until golden. Add curry leaves and give it a quick stir.
  • Add it to the kootu and drizzle with coconut oil.

Notes

  • Do not over cook zucchini, let the skin have that crunch.
  • You can skip coconut and make it to a tangy dal. Add 2 chopped tomatoes for this version. 

Zucchini kootu method:

  1. Wash and pressure cook moong dal with 1 cup water for 4-5 whisltes.
  2. Cut off the head and slice off the bottom of the zucchini. Cut into two. Divide into halves lengthwise. Cut into strips and chop it to bite size pieces.
  3. Boil with chopped tomato, sambar powder, turmeric and salt.
  4. Zucchini will turn translucent as it gets cooked. It takes under 4 minutes to get cooked.
  5. Meanwhile grind coconut with little water, rice flour to a paste. Add shallots, cumin seeds and grind coarsely.
  6. Add cooked dal, ground coconut to the zucchini. mix well.
  7. Bring to boil and switch off the flame. Keep stirring as the dal might get burnt at bottom.
  8. Heat a kadai with oil, splutter mustard, add urad dal and roast it until golden. Add curry leaves and give it a quick stir. Add it to the kootu and drizzle with coconut oil.

Serve as accompaniment for rice. We mixed with hot rice, ghee and had potato curry as side.

The post Zucchini kootu recipe, with coconut in south Indian style appeared first on Raks Kitchen.

Massaman Curry

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice. It’s easy to make and easy to customize.

Here’s another delicious addition to the Thai food cuisine here on TBFS. Don’t miss my other favorites including Drunken Noodles, Thai Basil Beef, and Easy Pad Thai.

Massaman curry (also called matsaman or mussaman curry) is a dish found in many American Thai restaurants that while considered a Thai dish by most people has a heavy Persian and Indian influence.  You’ll find it most often served with beef, chicken, or lamb over steamed white rice.

What I love about this recipe:

  • Customizable: Add your choice of protein, include a variety of veggies from your refrigerator, make it spicy with some sriracha, etc.
  • 30 minute meal: Start to finish this meal will make you look like a pro chef with very little effort.

All these Thai Curries, what’s the difference? 

Curries are most easily differentiated by the color of curry paste and the type of chili used to make the curry.  The main types of curry in Thai food are red, yellow, green, Massaman, and Panang.  At a very general level

  1. Red curry is made with red chiles and is usually quite spicy.
  2. Yellow curry gets its yellow hue from turmeric and curry powder.
  3. Green curry is also traditionally spicy made from green chiles, coriander, and basil– all contributing to its green hue.
  4. Massaman curry is made with massaman curry paste (which includes red chiles) and can be distinguished most easily by the inclusion of peanuts in the recipe.
  5. Panang curry is made with panang curry paste which is flavored with chili peppers, ginger, lemongrass, and other leaves and spices.  Like all of these dishes, it can be served mild or spicy.

Ingredients needed for Massaman Curry:

  • Pantry Staples: oil, peanut butter, brown sugar, peanuts
  • Produce: onion, potatoes, carrots, ginger, garlic, lime
  • Protein: chicken, shrimp, or tofu
  • For the sauce: massaman curry paste, coconut milk, fish sauce

About the Curry Paste:  I purchase my massaman curry paste at the Asian grocery store/market.  Most American grocery stores wont carry it but you’ll definitely find it at your local Asian market or on Amazon.

If you make it to the Asian market, you might want to pick up some extra wide rice noodles for Drunken noodles, spring roll wrappers for Fresh Spring rolls, or green curry paste for Thai Green curry meatballs,

How to Make Massaman Curry:

1. Sauté vegetables. Heat oil in a large pot, add onion and sauté, add the carrots and potatoes. and cook for a minute or two.

2. Add chicken and curry paste, ginger and garlic.

3. Saute for a few minutes, and then stir in coconut milk.

4. Simmer the sauce until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar and lime juice and cook for 5 more minutes.

Four process photos for making Massaman Curry.

5. Serve with rice (white, brown, jasmine, or coconut rice) or over zoodles, spaghetti squash or quinoa. Fresh Spring Rolls make a great accompaniment or appetizer.

A close up photo of Massaman curry with chicken, potatoes and carrots, in a bowl.

Variations and Adaptations:

Vegetarian Massaman Curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu or paneer (Indian cottage cheese).

Vegan Massaman Curry: Omit the fish sauce and chicken and add extra vegetables, tofu or paneer.

Add veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.

Choose your favorite meat: shrimp, tofu, beef, lamb

Storing Instructions: For best results, store yellow curry separately from the rice, in air-tight containers in the refrigerator for 3-4 days.

Freezing Instructions: Massaman curry can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.  Serve with fresh cooked rice.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Massaman Curry served in a bowl garnished with chopped peanuts.

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Massaman curry

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 402kcal
Author Lauren Allen

Ingredients

  • 2 Tbsp. olive oil , coconut oil or vegetable oil
  • ½ onion , chopped
  • 1 lb. chicken breasts , chopped, or substitute shrimp or tofu
  • 2 medium medium gold potatoes (or russet potatoes), peeled and chopped into small pieces
  • 2 carrots , peeled and sliced into 1/8-inch thick slices
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic
  • 1 4 oz can massaman curry paste or homemade
  • 2 cans (13.5 oz) coconut milk
  • 1 Tbsp. peanut butter , smooth or crunchy
  • 2 Tbsp. brown sugar
  • Juice from 1 lime
  • 2 teaspoons fish sauce (optional)
  • 1/2 c. chopped roasted peanuts , for garnish
  • Cilantro , garnish

Instructions

  • Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
  • Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
  • Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Notes

Add veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.

Choose your favorite meat: shrimp, tofu, beef, lamb

Vegetarian Massaman Curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu or paneer (Indian cottage cheese).

Vegan Massaman Curry: Omit the fish sauce and chicken and add extra vegetables, tofu or paneer. 

Storing Instructions: For best results, store yellow curry separately from the rice, in air-tight containers in the refrigerator for 3-4 days. 

Freezing Instructions: Massaman curry can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.  Serve with fresh cooked rice.

Nutrition

Calories: 402kcal | Carbohydrates: 27g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 436mg | Potassium: 927mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4135IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Massaman Curry appeared first on Tastes Better From Scratch.

Truffle Mushroom Cream Spaghetti

This  Truffle Mushroom Cream Spaghetti lets you experience gourmet food in the comforts of your own home!

It’s been more than a month on Lockdown and you know what, we’ve had take out food only once in this entire month. Hala, kaya naman pala no? But of course we miss eating out. Good thing I stock up plenty of ingredients in my kitchen — mga spice mix, ready made sauces, dried stuff — for lazy kitchen days… oh, and I have truffle flavored oil too!

So the other day, I made Truffle Mushroom Cream Pasta. Yung mga pang-restaurant levelz….. for us to feel that we are eating out naman. Of course, we have to wash the dishes after but kebs na. All that matters is that this pasta is oh-so-delicioso!

WATCH THE VIDEO HERE:

Kamusta naman kayo mga inay? What new hobbies have you taken up lately? What shows have you been watching? Nakikinig pa ba kayo ng balita? Ilang cups na ng kape ang iniinom nyo sa isang araw?

Drop me a line sa comment section, kwentuhan tayo.

OTHER PASTA RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 500g spaghetti noodles , cooked according to package direction
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 200g kibbled shiitake mushroom, soaked in water until rehydrated and then sliced
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup reserved mushroom water
  • 1 can condensed cream of mushroom soup
  • 2 cup heavy cream (or all-purpose cream)
  • 1 cup water
  • 1 chicken cube
  • grated parmesan cheese
  • salt and pepper to taste
  • 1 tbsp Truffle oil

Directions
  1. Heat olive oil in a pot and sauté garlic until fragrant.
  2. Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
  3. In the same pan, melt butter. Add flour and stir to form a roux. Add water and mushroom water and whisk until free of lumps.
  4. Pour in condensed cream of mushroom soup and heavy cream. Add the chicken cube and shiitake mushroom.
  5. Whisk to combine and simmer for 4 minutes.
  6. Season with salt and pepper. Turn off heat, add truffle oil and give it a quick stir.
  7. Scoop over pasta on a plate and sprinkle with grated parmesan cheese on top.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Truffle Mushroom Cream Spaghetti appeared first on The Peach Kitchen.