I love the way Czechs pronounce the word potatoes. They pronounce the po as in polite, the ta as in take, and toes as in toast. Go on pronounce it out load the Czech way, po-tay-toes. Don’t you love the way it sounds? I just love hearing central and Eastern Europeans pronounce this word. Sometimes I’ll go long periods of time pronouncing the word like they do.

No matter how you pronounce it potatoes are one awesome carb. You can do so much with potatoes. You can boil, bake, roast, mash, and fry potatoes. You can’t do that with too many vegetables. There are many ways of preparing potatoes and even more varieties. (My dream is to come across purple potatoes.) Potatoes are actually quite healthy it is the ways they are cooked that make them unhealthy. Potatoes are a good source of carbohydrates, low in fat, low in calories, have no cholesterol, are rich in fiber, copper, zinc, magnesium, potassium, vitamin C, Vitamin B1 and Vitamin B6.

I have a weakness for potatoes, particularly in the french fry form. But the frying method neither agrees with my tummy or waistline. So the french fries (or any fried food for that matter) intake has to be kept to a bare minimum. Fortunately there are so many great ways of satisfying my love and weakness for potatoes. Most times when I want a potato side dish my first choice is roasting. But you know me and of course the potatoes have to have spices and a little kick.

The previous recipe I shared, Hubby’s Grilled Bratwurst and Sauerkraut Sandwich, we had these potatoes on the side. They are super easy and relatively fast to prepare.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Spicie Roasted Potatoes (Vegan)

potatoes, peeled and cut into wedges
good quality olive oil
granulated garlic
salt
ground black pepper
paprika
cayenne

Spice amounts are to taste, I didn’t measure just go by feeling

Preheat oven to 220c or 428f, line or prepare baking sheet.

1. Mix all the spices in a small bowl until well combined. Rub the potato wedges with olive oil then sprinkle spices over them. Toss until the potatoes are well coated. Spread over a baking sheet and roast in center of oven for 30-40 minutes. Gently stir now and then to prevent burning.

We really love these potatoes because they are slightly crispy on the outside and soft inside. But also the cayenne adds a delicious spicyness. I hope you give them a try soon.

This past Monday I told you it was Joanie’s hatching day and today is Chachi’s. He (or she, more on that another time) is also turning one. Oh how fast the Minions grow.

More Potato Recipes
- Spicy Baked Fries by Tastfully Julie
- Fried Potatoes with Herbs and Smoked Salt by SPCookie Queen
- Bowtie Pasta with Baked Potato Wedges by Sunshine and Smile
- Indian Spiced Crash Potatoes by eCurry
- Gruyere Stuffed Purple Potato Dumplings with a Walnut Parsley Pesto by Tasty Trix
- Vepudu Aloo – Potato Stir fry in spices by Flavors of Mumbai

When I got married I didn’t know how to cook. I wasn’t completely useless, it hardly ever happened but I could follow package instructions with decent results. When it came to real cooking, from scratch and winging it, that was not something I did or was interested in doing. We used to eat most of our meals at restaurants, occasionally hubby would cook and every once in a while we feasted on our family’s cooking. All those take-out and sit down meals in restaurants probably weren’t the most economical or waistline friendly, but we did enjoy them very much.  We were young(er), newly married, childless, wild professionals enjoying the good life. Much of that still applies and we do still enjoy restaurants but just not at the rate we once did.

I am lucky that the man I married isn’t a macho man who expects me to do all the cooking and housework. For the first 7 years of our marriage hubby did all the cooking. Hubby’s cooking was great training for me, in fact he taught me a lot of what I know now. When he would cook for us I would sit in the kitchen watching him and occasionally helping out. It was not only a learning experience for me but something I really enjoyed. As he cooked dinner we enjoyed a drink and chatted about what ever was happening in our lives. My husband is a fantastic cook and I got to reap the rewards of his delicious cooking. Nowadays I do the majority of the cooking. Unfortunately our kitchen isn’t always big enough for one let alone two people. So the times we cook together are very few and far between.

Yesterday morning as I was preparing Joanie and Chachi’s breakfast hubby came into the kitchen to say he was making me breakfast. I was asked to leave the kitchen and not come back. So I did what I rarely do, obeyed, and left the kitchen. Some clattering and expletives could be heard coming from the kitchen (he doesn’t understand what I call kitchen organizing). A few minutes later he comes out with a fabulous looking omelette. I was so happy because hubby makes the best omelets in the world! Alongside my omelet I got perfect lightly toasted bread, just the way I like it, tea and orange juice. It all tasted fantastic and was a perfect breakfast. When I asked why I got an omelet for breakfast he said that I had mentioned a craving for one a couple of days ago. I had completely forgotten but my sweetheart did not.

The special treatment didn’t stop there. Nope, this chica also got dinner made for her. How special am I? Very. It just so happens that the dinner he choose is not only one of my favorite meals but also another food I’ve been craving. He made me or us another of his specialties, Grilled Bratwurst and Sauerkraut Sandwiches. These sausage sandwiches are so good that they turned me, someone who always hated sausages, into someone who craves these and often. Though I’ve had a good share of delicious Bratwurst in restaurants nothing compares to hubby’s Grilled Bratwurst and Sauerkraut Sandwiches. You really need to try them to see how amazing they taste.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Hubby’s Grilled Bratwurst and Sauerkraut Sandwiches
1 med onion, cut into slivers
pack bratwurst, we used a 330 g or 7 small pack
1 pack of German style sauerkraut, drained
3 tsp brown Bavarian or German mustard
2 tbsp horseradish
oil
baguettes

Heat the oil and saute the onions until soft and translucent. Next add the drained sauerkraut, mustard and horseradish. Saute and stir frequently for about 8 minutes. Push the sauerkraut mix to the side and add the bratwurst. Cook until sausages are hot and cooked through.

Serve on a baguette or rolls, if desired spread extra mustard on bread. Serve alongside your favorite potatoes. (I’ll be sharing ours on Wednesday.)

I’m so lucky to have a husband who is not only my best friend but also one that can cook a mean Brat. Hehe. What can I say, he spoils me. Seriously he is a great cook and an even better husband. I hope you try his recipe soon. Tomorrow is our wedding anniversary and today is our little Joanie’s hatching day, she (or he, but more on that another time) is turning one. So happy anniversary to hubby and happy hatching day to Joanie.

P.S.
Bratwurst and sandwiches are really hard to photograph. Have any tips for me?

The cool morning breeze wakes me. I open my eyes to an unfamiliar room. I’m back in Paris! Smiling to myself because it’s another beautiful morning in the French capital.

There’s a knock at the door. We’re greeted with a warm smile and a Bonjour. Le petite dejeuner, or breakfast, has arrived. Hubby and I sit down at our small table facing a quiet residential street. Warm croissants so buttery they coat our lips, so delicate that with each bite flakes fall from our mouths. That aroma that can only come from French cafe au lait dances around our room.

Hubby has business meetings to attend and I have all afternoon to myself. Alone, but in Paris I never feel lonely.

I spend my alone time doing what I love most in Paris, walking. This time I’m walking the streets of Paris as a tourist not as a resident. No matter my reason for being here I feel the same sense of adventure and discovery  in every step I take.

I make my way to one of our old neighborhoods. Eventually ending up at the front gate of our first flat. I don’t dare type in the digicode to see if I can swing the heavy metal gate open. Instead I peek between the metal gate and down the corridor to the bright courtyard. Standing there daydreaming of our early European days.

Down the street peering from old Mansard rooftops and terracota chimneys is the famous landmark. Taking the very same route I used to every morning I head towards it. The cement sidewalks turn into gravel and grassy pathways of the Champ de Mars. There she is, La Tour Eiffel. 

Suddenly memories rush through me and I feel as though we never left. The gravel paths we walked so many times. The grass that our puppy ran around chasing other dogs. The countless picnics we had gazing up in awe at the Eiffel. That one unforgettable Bastille Day (French Independence Day) that gave me goose bumps and secretly brought me to tears. The countless hours we spent in the observation deck queue. Pretending that my fear of heights wasn’t bothering me as we looked over the magnificent views. Occasionally pinching ourselves to make sure we weren’t dreaming. But none of it was a dream it all really happened. So many cherished memories.

I find a quiet bench to rest my tired feet. Sitting there once again I am reminded of how lucky I’ve been. I live in Europe. I get to be here on this bench looking up at one of the most recognizable landmarks in the world. This used to be my park, the one I walked every morning. My house used to be right down the street. And even though I don’t live here any more I get to come back for a visit. In the distance I can hear the hoards of tourist but on this pathway and by this bench no passers by. I feel as though I’m the only one here. Lucky indeed.

Gaze up and camera hanging from my neck I make my way around the tower. Wanting to take a little piece of this memorable day with me, I point the camera up. I’m looking for unique perspectives and views I could have missed. Taking my time and patiently waiting to press the shutter until the frame feels right.

On my walk back to the hotel I stopped at our old boulangerie for a baguette. It was still warm, oh how I love that. I ended my day trip to the Eiffel tower doing my two favorite things in Paris, walking and eating a piece of freshly baked baguette. It was a great day.

** May 13th Update: Thanks for voting this into Foodbuzz Daily top 9. Check out all top 9 recipes here.**

Pozole is a hearty Mexican stew traditionally made with pork, hominy and has either a red or green color depending on the chiles used for the soup base. Other variations also exist using chicken, beef, seafood, beans and there’s even a white pozole. The pozole is served alongside shredded cabbage, onion, radishes, lime, oregano, salsas, sour cream and tostadas.

Corn was a sacred plant to Aztecs and the other indigenous peoples of Mesoamerica. One of the main components of pozole is the hominy, which is basically processed maize or corn. Aztecs, and the other indigenous peoples of Mesoamerica, cooked pozole only on special occasions. Now this is where things start getting weird and a bit gross. In a book called “General History of the Things of New Spain” written by Fray Bernandino de Sahagun, he describes pots of stew with corn and pieces of human flesh being eaten on special occasions. The human meat came from the sacrificed people, who’s hearts were ripped out and offered to the gods, their bodies were chopped up and cooked in the pozole. After the Spanish arrived they banned cannibalism and pork became the meat used in pozole. Wait it gets even weirder, you’re probably wondering how but it does. Apparently pork was the meat of choice because “it tasted very similar” to human flesh. This bit of history is probably something most of us Mexicans want to forget or ignore, so let’s move on.

Thankfully the only thing that remained from the “special” ancient feast was that modern day Mexicans still celebrate special occasions with pozole. If you have Mexican friends or family you know that pozole is served at many special celebrations. My family was no different and so pozole was often the food we ate on special occasions.

My mami (mom) makes the best pozole rojo. Her pozole is one of the foods and things I miss most from home. A few months ago when I made pozole for the first time I called her and asked for her recipe. But I told her that I was going to make a chicken version rather than pork. I’m not the biggest pork fan to begin with and now after reading the story above I don’t think I’ll be eating pork anytime soon. Many of the ingredients she told me are ones that I can’t find here. But I told her I would do my best to stick to her recipe minus all the pork meat.

I went into my kitchen and gathered as much as I could from my mom’s ingredient list. I was nervous because I wanted it to come out perfect and because hubby has told me he didn’t like pozole. When he asked what was for dinner I told him it was a surprise. While I prepared the pozole now and then I would get flash backs to my childhood home. As the pozole simmered and the scents filled the kitchen my excitement grew. It has been a really long time since I last ate pozole. A taste of the broth and my heart fluttered. Perhaps it wouldn’t win awards but this pozole tasted great to me and most importantly made me feel like I was home. My heart and stomach were filled with joy. When I called hubby to dinner he commented that “something smelled really good”, I smiled to myself. I showed him how to eat his stew, then he took a few bites and sips. I asked if he liked his dinner, he said yes and that it was really good. In fact the one who had previously said he didn’t care for pozole had two bowls. I’ve now made pozole two times and both times it has brought such joy to me.

Growing up when one of us had a birthday a special homemade meal was cooked for us. My birthday is today and if I was back home pozole would be the meal I would ask mami to make for me. For now I’ll continue to make my own pozole, improving as I go and hopefully one day as good as my mother’s.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Chicken Pozole Rojo (based on my mother’s recipe)

broth:
1 whole chicken, quartered and skinned if desired
1 medium onion, peeled
enough water to cover chicken, I used about 10 cups

1. Boil the chicken until the meat is soft and falling apart. Drain reserving the meat and broth in separate containers. In total you should have 8 cups of broth to use. Set aside while you prepare the pozole sauce base.

chile and pozole base:
3 guajillo
3 pasilla
3 ancho
2 arbol, I added them for extra heat
4 garlic cloves
1 medium onion, peeled and halved
1 tsp salt
1-2 tbsp water
1 tbsp vegetable oil
1 large dried bay leaf
1 tsp dried Mexican oregano
salt to taste

1 medium can of Mexican hominy or maiz pozolero blanco, drained

topping options:
shredded white cabbage
slice radishes
lime, I used lemons
finely chopped onion
cilantro
avocado
crema or Mexican sour cream
salsa or hot sauce of choice
tostadas to serve on the side

1. Over a comal or griddle toast the chiles but careful not to burn them. Also toast the garlic and onion for 5 minutes. Remove from comal and allow to cool.

2. Once cooled place the chiles, garlic, onion and 1 tsp salt into a blender. You will need to add a tablespoon or two of water to help blend into smooth sauce. Strain the sauce through a fine sieve and discard seeds and any remaining chunks.

3. In a large pot heat the oil, once warm add the chile sauce and cook for a few minutes. Add the drained hominy, bay leaf, oregano and salt. Next gently pour the drained chicken broth, in total it was 8 cups of broth, give the soup a good mix. Allow to simmer for an hour over medium low heat and covered. While the soup is simmering remove the meat from the boiled chicken, discarding bones and skins. Shred the chicken meat then add to the simmering pozole. Continue simmering until ready to serve.

Serve topped with any or all of the suggested toppings.

Pozole is a meal I can eat during anytime of the year. I will continue to make it year round and I hope you too give this special stew a try. I promise you won’t find bits of Jose or Maria in this pozole. Well, that is unless the chicken used had either of those names. I’m off to celebrate my birthday today but I’ll see you on Sunday for Sunday Snapshots. Have a great weekend everyone.

Buy all the ingredients needed for this recipe:
 ||  || || || 

** May 11th Update: Thanks for voting this into Foodbuzz Daily top 9. Check out all top 9 recipes here.**

You’ve read my previous complaints on the lack of fresh seafood in a landlocked country. But there is one type of fish I can always count on here in Prague, Trout. Most grocery stores carry Trout alongside the ever present Carp.

Hubby informs me that the Trout species available at our local grocery store are always either Rainbow trout or Brook trout. The trout you see here is local Brook trout. We both love trout and really enjoy both Brook and Rainbow species.

You may have noticed the ongoing theme with my fish recipes. When it comes to fish I like to keep it simple so we can fully enjoy the particular fish’s flavor. Lemon and garlic are more or less the flavors I like pairing with fish. That is exactly what I did with this Brook trout recipe. When I eat whole fish I want it grilled or lightly pan-fried to crispy perfection. The reason being is that I love the way the crispy skin tastes. Don’t think I didn’t hear those ewws and yucks. It’s what I like and besides it’s loaded with omega 3. Another really great thing to love about fish dishes is that they take so little time to prepare. Here, I’ll show you how fast and easy it is.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Lemon Garlic Stuffed Brook Trout or Pan Fried Brook Trout

2 whole rainbow trouts, scaled
1 large lemon, thinly sliced
4 thinly sliced garlic cloves, or much as desired
sea salt
freshly ground black pepper corns
splash of white wine, optional
good quality extra virgin olive oil

extra large frying pan or grill

serving suggestions:
extra lemon, if desired
steamed rice, garlic creamed spinach, or fresh green salad

1. Pat dry trout, rub the whole fish with sea salt and freshly ground black pepper. Place a couple or few lemon slices and as many as desired garlic slices into fish cavity. (We do this to add the flavors and scents to the meat.)You may have both lemon and garlic slices leftover, set them aside.

2. Heat a tablespoon or two of olive oil in an extra large frying pan or grill pan. Once hot gently place the whole trouts on it, fry for about 8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic added to the pan. Fry/cook the fish for another 8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving.

Serve with side dish of your  choice. By the way, this cooking technique and ingredients taste great with other whole fish too. Enjoy!

Mother’s Day is in a few days, do you need some brunch ideas? Check these out.

- Asparagus Goat Cheese Tart
- Flaky Roasted Tomato and Parmesan Tart
- Pain Perdu – French Toast
- Untraditional Croque Madame
- Arugula, Maché Strawberry Salad with Mustard Vinaigrette
- Persimmon, Avocado and Serrano Ham Salad
- Flower Showers, Spring Serenade, Gourmet Greens and Tangerines

In this edition of My Favorite Foodies Series we meet Ramona from Curry and Comfort. Ramona’s lovely blog was nominated as Best New Blog by Foodbuzz this past year. And if you are following Curry and Comfort you will agree that it was well deserved. Ramona’s recipe collection is not only extensive but delicious. Please help me welcome Ramona as she tells us a little bit about her and her mouthwatering blog.

Can you tell us a little bit about your blog, what should people expect to find there? 

My blog is called Curry and Comfort.  You will basically find a very diverse collection of recipes from various curries, burgers, pastas, desserts and much, much more.  Why such a diverse collection you ask? Well, I always say it’s because I was born in Sri Lanka, but raised all my life in the United States.  So my blog really reflects the two culinary worlds I grew with plus America’s melting pot of diverse international cuisines.   To sum it up, my blog basically represents all the food I want to eat and then some.

Is there a special significance of your blog’s title? 

Curry and Comfort.  It’s a pretty simple name, right?  Truthfully, I struggled for hours trying out all kinds of different names and nothing felt right.   I knew I wanted the word ‘Curry’ in it…. but curry what?  My blog was not all about curry.  At one point I was just Curry and Confused. LOL! Well the word ‘Comfort’ finally came to mind because at the end of the day all food is not just nourishment, but comfort for the soul in my opinion.

Why do you like to cook/bake or spend time in your kitchen? Have you always liked spending time in the kitchen?

As a child, I grew up watching and helping my mother cook. The kitchen was always a place of happiness and comfort for me. We also never went out to restaurants, so we ate my mother’s cooking every day.  We were blessed that she was a good cook so we never felt deprived.  I actually didn’t eat at a restaurant until my sophomore year in high school when my friends took me to a Chinese restaurant for the first time. Of course that opened a whole new world for me in eating out, but I have always appreciated a home cooked meal.

When I was old enough I would help out and make dinner for my family from time to time.  My first dishes to cook on my own were pastas.  I still can make a great pasta dish (spaghetti, lasagna etc…)   Truthfully, making curries were not my strong suit because I felt like I couldn’t compete with my mother’s cooking.   Then I moved out on my own and I lived thousands of miles away from my mother’s home cooking.  I lived in a small town that had absolutely no international stores so my mother would mail me curry powder and chili powder.   I would call her and ask her for recipes or use my one Sri Lankan cookbook to make curries.  I had to learn how to cook curry through necessity.  The funny thing is I gained my confidence enough to cook for 300+ people at a University International Night.  I cooked Chicken Curry, Eggplant Curry, Shrimp Curry and Fragrant Yellow Rice.  That small university town may have not known much about curry when I got there, but they sure knew about it after I left.

On your about page you mention Sri Lanka being home. What food do you miss most from Sri Lanka that you can’t get in the US? 

When we came to the United States in the early 70’s there was so much we had to substitute when it came to cooking Sri Lankan food.  These days you can almost get anything from Sri Lanka in the United States through  Asian stores or online.  The world has gotten smaller and international food is not as unattainable as it once was.  Of course after saying that, I would love to have a Sri Lankan grocery store at my corner so I can use it whenever I need.  These days when someone goes to Sri Lanka, I always ask for tea, curry powder, treacle, Sri Lankan chili powder etc… It’s not that you can’t get it here, but it’s so more special when you get it from there.

You have shared many great Sri Lankan recipes on your blog. Which one would you recommend to someone cooking Sri Lankan food for the first time? 

I think the best recipes to start out with for any first time curry cook is lentils.  Lentils are inexpensive, so if the worst happens you didn’t spend a fortune.  Lentils are also wonderful because they are so versatile.  You can make curries, soups and appetizers.  They suit any lifestyle since they can be cooked spicy or mild and are also wonderful for vegetarian and vegan diets.

Here are some of my favorite lentil recipes:
Channa Dhal-Indian Style Lentils 
Spinach, Tomato and Lentil Curry
Basic Lentil Curry-Vegan Version
Spicy Lentil Curry
Spicy Spinach and Lentil Curry- Vegan Version
Punjabi Lentil Curry (Vegan)
Indian-Thai Fusion Lentil Curry
Curried Sweet Potato and Lentil Soup
Spicy Lentil (Masoor Dal) Soup

What is your most special or memorable kitchen memory, be it a happy or a disastrous memory?

The most memorable kitchen moments are the memories that deal with what I call “the passing of the culinary torch”.  These are the memories I have of helping my mother cook when I was a little girl learning to appreciate the basics of cooking.  I feel like I am still very much the student and I have so much to learn from her 60+ years of cooking experience as she passes the culinary torch to me.  I am also creating special memories every day with my own children when they are in the kitchen with me.  I love that I get to pass the culinary torch to the next generation so they can learn to cook and appreciate food as much as I do.

What is your favorite ingredient, the one you couldn’t live without?

Now this question is really hard for me because I would feel at a loss without my spice cabinet, onions, ginger and garlic.  If I had to put all those ingredients to the side, the one that really comes to mind is chilies.   I try to spice almost anything up and I cannot live without spice.

What is your favorite spice and why?

I think my favorite spice will surprise most of you… it is Cumin.  I love the flavor of cumin and it can be used in Sri Lankan, Indian, American, Latin, African and Mediterranean cuisine so it very important to have in my spice cabinet. I also love the versatility of it this ingredient that you can eat whole or ground.

What food or ingredient repulses you, and why?

Now this question is easy for me. The first ingredient that comes to mind is cilantro. I am one of those individuals who simply cannot eat food with cilantro.  I always say it is my personal kryptonite.  I always thought it was just something weird about me, but I have come to realize that there are so many people that have this affliction to cilantro. I think we need tee-shirts to represent this.  A tee-shirt would also be great to wear when dining out so I don’t have to always ask “is that parsley or cilantro?”

When you want to treat yourself or loved ones what do you prepare or splurge on?

If I want to “wow” my family and friends, my lasagna is always a winner.  First of all it serves a big crowd and it is quick and easy to make.   Throw in a great big green salad and some garlic bread and you’ve got a meal that makes everyone happy.

When you go out to eat what do you go for?

I love spicy food so anything spicy.  I used to go to a Thai restaurant that served a whole deep fried white fish topped with shrimp and scallops and a spicy Thai basil sauce.  It still makes me happy when I think of it.

What food is your food vice? You know, one you sneak in a little extra of when no one is looking. 

I’m not supposed to eat too many sweets… but peanut butter and chocolate together are my food vices. I could eat Reese’s peanut butter cups every day.

Who is your favorite foodie? (Be it a professional, enthusiast or novice)

Well my favorite foodie hands down has to be the first person that taught me all about food…my mother.  The culinary imprint she has made in my life is undeniable.  When I think what my other culinary influences are, I have to name an entire network– The Food Network.  I can watch the Food Network for hours.  I just love watching good food being made and more than that I love watching and learning new cooking techniques, terms and ideas.  I also love that I can watch cooking shows with my young children and they are just as fascinated by food as I am.

What is your goal or what do you hope to accomplish with your blog?

My immediate goal for my blog was to document my recipes.  I needed my recipes to be documented because I have a terrible memory for remembering what I put into a dish when I cook.  I simply cook without measuring and I’ll add ingredients from other cultures into any dish just to get a delicious end result.  It’s a great skill to have when you’re cooking, but the unfortunate thing is I have never been able to recreate the same recipe twice because I can never remember what and how much I put in the original dish. Pulling out measuring cup and spoons was hard at first, but I have really learned to appreciate them.  I actually use my blog and look up my own recipes all the time if I want to recreate my own dishes.

My second goal was to get all my mother’s recipes documented.  I want to be able to pass her recipes down to my daughter, son, niece and nephews so generations to come can enjoy my mother’s amazing cooking.

Anything else you would like to say or share with us, tips or advice for fellow blogger?

When I started my blog one year ago I never thought I would be a part of such an amazing food blogging community.  I have met so many wonderful people from all over the world that all share a mutual love and appreciation of food and recipes.  It has been one of the most wonderful ventures of my life.   Curry and Comfort feels like my third child because it truly is a labor of love.  I would like to thank all of my wonderful blogger friends that support and encourage me every day.  I am also thankful every day for being able to learn so much from all the blogs I follow (like the Spicie Foodie).  I would like to thank Nancy for having me as part of her wonderful blogger interview series.

Recipes for images in the graphic and photos can be found in the links below.
- Masala Meatloaf (Indian Style Meatloaf)
- Chicken Curry- Sri Lankan- My Mother’s Version
-Black Beans and Brown Rice
- Creamy Cajun Pasta with Shrimp
- Peanut Butter, Oat, Banana BreadPeanut Butter, Oat, Banana Bread
- Valentine’s  Red Velvet Strawberry Short-Cupcakes
- Asian Cabbage and Kielbasa Fried Rice
- Spicy and Fresh Pineapple Salsa
- Asparagus Curry -Sri Lankan Style
- Traditional Sri Lankan Eggplant Curry

Stay connected to Curry and Comfort on Foodbuzz – Facebook – Twitter - Pinterest – RSS

All images are the sole property of Ramona and Curry and Comfort. Graphic design by Spicie Foodie. Please do not use images or graphics without prior written consent. Thank you.

Radishes are a root vegetable belonging to the cabbage family. They, radishes, come in all sorts of colors, shapes, and sizes.

“Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts.” *Source

Though low in calories these red beauties are high in potassium, vitamin C, folate (folic acid) and fiber.

Radishes are most commonly eaten with salads, but I also like to use them as toppings, and condiments on Mexican food. Recently I discovered how delicious they taste cooked. (Check out this recipe, Sauteed Radishes With Butter And Chives)

Did you know that radish greens are also edible? They make a great substitute for spinach. I usually add them to soups, stews and Indian Dhal.

The coolest thing I found out about radishes is that there is a festival dedicate to the humble radish in Oaxaca, Mexico. The Noche de Rábanos or Night of the Radishes is held every December 23. Radishes are carved into everything from nativity sets to anything else imaginable, then they are displayed in the town square.

I love the red variety but these white ones have also found a place on my plate. How about you, what is your favorite variety and way of eating radishes? Happy Sunday everyone!

Every once in a while I need a break from salty and spicy chips. Actually have I ever told you that chips, potato and corn, are my kryptonite? They are. I like to think that I have pretty good self restraint, but when it comes to chips there is no telling what will happen. Well, it’s not like I eat a whole large bag of chips by myself over a few days…Oh wait, yeah I’ve done that many times. Since my self control goes right out the window it is best not to have chips in this house. Either that or I beg hubby to buy a small bag for himself only, which I usually end up eating half of.

When I need that salty and/or spicy chip break I make these sweet chips. For some reason when it comes to sweets I have more self control. I do like sweets and desserts but a small serving or a few bites is all I need to satisfy the craving. Which is why these sweet cinnamon chips are perfect.

These cinnamon sugar chips are based on Mexican buñuelos, a fried sweet snack. The other day I had the biggest buñuelos craving but couldn’t dedicate the time required to prepare authentic buñuelos. I’ll tell you about buñuelos another time but today I’ll share my healthy and quick recipe for preparing cinnamon sugar chips. There actually isn’t much of a recipe as they are super quick to make. But don’t let that fool you the flavors are intense and perfect for satisfying sweet cravings.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Healthy Cinnamon Sugar Chips
Flour tortillas, either homemade or store bought*
olive oil, you can also use melted butter
sugar
ground cinnamon

baking sheet lined with baking paper

*It helps if the tortillas are a few days old or are dry. This makes them crisp up quicker. You could also leave fresher tortillas out on the counter for 30 minutes before baking.

1. Preheat oven to 200c or 392f. Combine sugar and ground cinnamon in a deep bowl until well combined. The amounts are up to your personal preference. Stack flour tortillas and depending on size desired, cut into 1/8ths – small triangles. Place the triangles on baking sheet, brush with olive oil or melted butter, flip and brush opposite sides too. Place in center of oven and bake until golden and crispy. Remove from oven and lightly brush with more olive oil or melted butter. Gently toss the baked and oiled chips in the cinnamon sugar, careful as the chips may be hot. Serve at room temperature or as desired.

See how quick and easy that was? It’s also perfect if you have leftover flour tortillas to use up. By the way these would also be a great treat to celebrate Cinco de Mayo, check out these other Mexican recipe ideas.

In other news, Honest Cooking has launched their Honest Cooking Spain – a Spanish speaking edition of Honest Cooking. “Honest Cooking Spain features many of the best articles from Honest Cooking, spiced up with lots of local food and wine content from Spain and Latin America. Ranging from recipes to travel and food news, our goal is to make Honest Cooking Spain as inspiring and exciting to spanish speaking foodistas as Honest Cooking is to our english speaking readers. So, head on over to Honest Cooking Spain and get your latin flavors on!” Si hablas español visitanos and if you don’t speak Spanish stop by and check us out.

There are days when even those of us that make a living off of food don’t feel like cooking. There I said it. Those days may also include not wanting to reach for your camera, forget about trying to setup a nice setting in which to photograph the food. On those days you may even turn down the offer to go out for dinner because the idea of putting yourself together for the outside world seems like too much work.

On those very same days that I don’t feel like cooking, but still have to put an edible healthy meal on the table, I look for as many healthy shortcuts as possible. Often times for me those shortcuts involve roasting something. Roasting is perfect because it takes minimal work to throw ingredients together, put them in the oven, and forget about it for an hour or so. That is exactly what I did for this recipe. I rummaged through my refrigerator and cupboard, threw stuff in a blender, poured it over the meat, tossed it in the oven and didn’t think about dinner for nearly 3 hours. Oh, yeah and there were way fewer dishes to wash than on normal nights. Isn’t that great?

Initially I was not planning on photographing and sharing this recipe. As the turkey was roasting I kept being drawn to the kitchen by the smell. After the roasting time was up I took a taste and knew it had to be shared. But since we were starving I literally had but a couple of minutes to quickly set up the light and snap a few photos. Don’t let the horrible photos fool you, it was quite a tasty meal.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Roasted Turkey in Tomato Chipotle Sauce
2 turkey drumsticks, 880 g or nearly 2 lb
1 can chopped tomatoes
3 tbsp canned chipotle salsa/sauce, or adjust to your taste
4 cloves garlic
1 small white onion, peeled and roughly chopped
1 large bay leaf, broken up
1/2 tsp dried oregano
1 tsp salt

1. Preheat oven to 220c or 428 f, have a small baking dish ready. Score the drumsticks and if you like you can also remove the skin. I left it on since there is no other fat used. Place all remaining ingredients into a blender and blend until the tomatoes have broken up into a thick sauce. Place the drumsticks into the baking dish and pour the sauce over them.

2. Roast in center of oven for 2.5 hours. Check on the drumsticks from time to time and scoop the sauce over them. Allow to cool for 10 minutes before slicing.

Serve with Mexican rice, beans and tortillas on the side. (Recipe for rice can be found here: Arroz ala Mexicana for Bicentennial Celebrations )

Cinco de Mayo (5th of May, Mexican Holiday) is in a few days, I thought I’d share some authentic Mexican recipes to inspire you to celebrate. Enjoy and Feliz Cinco de Mayo!!

- Tacos Al Pastor, The Best Tacos In The World!
- Cochinita Pibil, The Easy Way
- Fish Tacos
- Chorizo Stuffed Chiles, No Ordinary Chile Relleno
- Calabacitas con Maiz or Mexican Zucchini with Corn

- Taquitos
- Chicken Tinga Tostadas
- Bean Burritos
- Queso Fresco
- Watermelon Feta Salsa with Fresh Horseradish, Euro-Mexican Fusion
- Cinco de Mayo and Guacamole
- Mexican Salsa ~ Salsa Fresca ~ Pico de Gallo

- Zanahorias en Escabeche or Mexican Spicy Pickled Carrots
- Palomitas con Salsa or Popcorn with Hot Sauce
- Micheladas – Beer Cocktail

And if you have room for dessert why not try Pastel de Chocolate Mexicano or Mexican Chocolate Cake

Welcome to another YBR roundup! This month we welcome 6 new participants, Boomboom, Katie, Chitra, Bloggy, Keely, and Brianne. Welcome and I hope you’ll join us again. Thank you everyone for making another month of YBR possible. Here are  Your Best Recipes of April 2012! Stop by, say hello, Tweet and Pin your favorites. Have a great week everyone :)

Participants are listed in the order of submissions received. The ** indicates those wishing to participate in the Honest Cooking draw. 

**Tania, My Kitchen Stories, Chocolate and Salted Caramel Tarts

**Liz, That Skinny Chick Can Bake!!!, Mounds Bars

**Manu, Manu’s Menu, Eggplant & Tri-colour Goat Cheese Mille-Feuille on Couscous

**Boomboom, Enjoyable Recipes, Pancharangi Chaatni

**Kiri W., Healthy Foodie Travels, Goat Cheese Apple Tart

**Carrie R., Witchy Kitchen, Almost Banh Mi

**Julie, Tastefully Julie, Honey Cloud Pancake

**Asiya, Chocolate & Chillies, Baked Oatmeal with Blueberries and Bananas

Joan, FOODalogue, Salmon and White Asparagus Soup with Caviar Floating Island

**Ann, Mom Gateway, Super Tender Passover Brisket

**Adele, In Mama Joe’s Shadow~Cooking With Adele’s Best Recipes, She Sells Seashell Salmon Salad Down By The Seashore

**Ramona, Curry and Comfort, Chicken and Black bean Chili Stuffed Peppers

**Rhonda, The Kitchen Witch, Meyer Lemon Eggs Benedict and Grilled Asparagus

**Julie, Sugarfoot Eats, S’Mores Bars

**Gina, SPCookie Queen, Joanie and Chachi met Fonzie (PG Version)

Jen, Juanita’s Cocina,  Caprese Pasta

**Katie, Feeding Boys and a Firefighter,  Macaroni cheese and broccoli souffle

**Chitra, Chitra’s Cuisine,  Avocado Fries with Spicy Roasted Garlic Dip

**Bloggy, Food Lovers Club,  Cheese Potato Roll

**Veronica, My Catholic Kitchen,  Deviled Eggs

**Keely, Keely Marie,  Butter Chicken ::: Murgh Makhani

**Suzanne P., Strands of My Life,  Coca Cola Cupcakes with Peanut Butter Frosting

**Taruna, Easy Foodsmith,  Raw Mango Granita

**Maria, Flavors of Mumbai, Nutella Chocolate Truffles

Rochelle, Acquired Life, Strawberry and Banana Silver Dollar Pancakes

**Brittany, Kitchenette, Strawberry Rose Water Fizz

Magic of Spice~Alisha, The Ardent Epicure, Red Quinoa and Jade Pearl Rice with Sage Brown Butter

**Victoria, Flavors of the Sun, Greek-Style Hummus

**Ambika, Ambika’s Kitchen, Mixed Vegetable Kurma – A mild
vegetable curry with coconut milk

Priya, BON APPETIT, Pulao Spiked with 7-UP

**Brianne, Cupcakes & Kale Chips, Peanut Butter & Jelly Cookie Dough Dip

**Laura, Family Spice, Tequila Lime Artichokes

**Trix, Tasty Trix, Sopa Azteca

Nancy, Spicie Foodie, Black Sesame Polvorones