curry Archives | Fake Food Free

Japanese Beef Curry

April 10, 2019

Japanese Beef Curry Recipe from The Gluten-Free Instant Pot Cookbook, Revised and Expanded Edition #instantpotrecipes #japanesecurry #comfortfoodrecipes #healthyeating #glutenfreerecipes

I’m not sure what the weather is like where you are, but around here we are in the transition zone. Cold mornings and warm afternoons. It’s the kind of weather that has you thinking of fresh salad and refreshing summer fruits, but at the same time, something warm and comforting can be equally as fitting.

Long-time food friends of mine just published a great new cookbook and within its pages, I found that perfect warm and comforting recipe for these early spring days. Japanese Beef Curry.

To be honest, my exploration through the cuisine of Japan is extremely limited. I have a few noodle dishes checked off, and of course, I’ve had my fair share of sushi, but that’s about it.

So when I was given the opportunity to try this Japanese curry recipe, I thought it was a good chance to try something new to me.

Curry Peanut Heirloom Winter Squash Soup

September 5, 2018

Fall starts on September 1 for me. I’m not at all concerned about what a calendar developed years ago tells me. I’m not waiting several more weeks to embrace the season.

I know you are saying – I’m not ready, I love summer, it’s still hot. Believe me, it’s not lost on me. It’s 99 here.

Fall is a state of mind. And if you are a fall baby, like I am, you are enjoying fall in your head weeks before everyone else catches up.

Another factor is that all the delicious fall things have started to show up around here. Namely, winter squash.

Spinach and Chickpeas in Coconut Curry Sauce

October 20, 2016

I completely understand the argument that some people don’t like to cook. Not everyone enjoys being the in the kitchen like I do.

The same goes for feeling too tired to cook. Even those of us who love it have days when we would give anything if someone would just bring us our meal already prepared.

But when I start hearing about having no time to cook, that’s when I start timing my food prep and preparing a defense.

This meal here is the kind of thing that I throw together on a regular basis for lunch. It’s the kind of recipe I don’t often post on the blog, because while delicious, it doesn’t have a wow or originality factor.

Lentils with Curry Turkey Meatballs and Lemon Spinach

July 8, 2015

In this recipe, slow cooker lentils are topped with turkey meatballs and then brightened with a sprinkle of fresh spinach for an easy one-bowl meal!

I tend to eat in earth tones. It’s something I didn’t realize until I began photographing my food.

Think about it. The occasional leafy green aside, many healthy foods are pretty much a big bunch of off white, beige and brown.

Lentils, beans, chickpeas, cauliflower, oats, onions, garlic, meats, mushrooms — all pretty much the same boring color. It’s unfair, too, because they can be pretty darn delicious.

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

October 29, 2011

It’s been a few years since I made these cookies, but I still love a bit of heat in my dessert baking. They are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.

Ever since I made Fiery Peanut Butter Cookies with Peanut Butter & Company’s The Heat Is On, I’ve wanted to experiment more with spicy desserts.

Thanks to my minor addiction with Vosges Haut-chocolat, I can’t get enough of sweets with savory spices. So for Halloween I thought I’d try out a new version of cookies. I figure if nothing else you can trick a few people into trying them.

Despite the initial response you might get to the name, I promise after one bite they will want another. The warm heat, rich dark chocolate, nuttiness and curry turn out to be some pretty amazing partners in a cookie.

Happy Halloween!

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

Makes: About 18 cookies

Ingredients

½ cup Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter, softened
1/3 cup PB & Co The Heat Is On
1 large egg
1 ¾ cups white whole wheat flour
2 tablespoon unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Glaze
1 cup confectioner’s sugar
2 tablespoons meringue powder
½ teaspoon curry powder
Milk (any variety)

Prep

Preheat your oven to 350 degrees F. In the bowl of a mixer combine the sugars and butter. Cream on medium-high until light and fluffy. (Note: white and brown sugar will substitute for the sugars listed). Add the peanut butter and continue to mix until all ingredients a combined. Blend in the egg.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry ingredients to the mixing bowl and blend on medium speed just until combined. Stir in the chocolate chips.

Roll into balls about ¾ inch in diameter. They will not spread much during baking, flatten slightly with your hand. Bake for 10-12 minutes or until cookies are firm in the center. Transfer to a wire rack and allow to cool completely.

In a small bowl, combine the confectioner’s sugar, meringue powder and curry. Add milk, a 1/2 teaspoon to 1 teaspoon at a time until the glaze can be poured, but is thick enough to still coat the spoon. Take cooled cookies one by one and dip the tops into the glaze. Place on a cooling rack that has been set over a baking sheet to allow excess to drip on the sheet. Use a spatula to spread glaze if necessary.

Allow to sit untouched for about 15 – 20 minutes for glaze to harden.

Disclaimer: Peanut Butter & Co sent me the peanut butter used in this recipe free of charge. I was not obligated to blog about it and received no compensation for doing so.

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curry

Japanese Beef Curry

Curry Peanut Heirloom Winter Squash Soup

Spinach and Chickpeas in Coconut Curry Sauce

Lentils with Curry Turkey Meatballs and Lemon Spinach

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

Thanks so much for reading!

My New Cookbook published in 2020!

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