Archive for the Recipes Category

Easy Coconut Rice with Peas

Ingredients

  • 2 cups of basmati rice, rinsed and drained
  • 2 cups of water
  • 1 can (approx. 13-15 oz) coconut milk (full fat tastes better than reduced fat!)
  • ¼ to ½ teaspoon of ground turmeric
  • 1 stick of cinnamon
  • 3-4 cloves
  • 1 cardamom (optional)
  • 1 cup of frozen peas

Place all ingredients in a rice cooker and stir well. Turn on the rice cooker. Once the cooker is finished and moves to the warming cycle, open the lid and pour frozen peas on top of the rice. Wait 5 minutes and then open the lid to stir the peas into the rice and fluff the rice to keep it from clumping.

The same process can be done without a rice cooker on the stove top, just follow basic package directions for cooking the rice. Makes 4-6 servings.

Curried Baked Salmon

Ingredients:

  • 1 salmon filet, any size
  • 2-3 tablespoons Aunty Saro’s curry sauce, any flavor
  • Juice from ½ lemon
  • Chopped cilantro for garnish

In a small bowl, mix curry sauce with lemon juice and set aside. Rinse salmon filet, pat dry, and place in a baking dish. Using a spoon or brush, coat the entire surface of the salmon with curry sauce – lemon juice mixture, including sides of the filet.

Bake the salmon in preheated 350 degree oven for approximately 20 minutes (depending on the size of the filet) or till the white protein fibers surface in the fish. Once the white appears, the fish is done so remove from the oven and let it rest 3-5 minutes. Garnish with fresh cilantro and serve with steamed or coconut rice.

Vegetarian Curry with Meatballs and Peas

Ingredients:

  • 1 package Trader Joe’s Meatless, frozen (or any vegetarian meatballs)
  • 1 package Trader Joe’s fresh English peas (can also use fresh or frozen peas)
  • 1 jar Aunty Saro’s curry sauce, any flavor (mild, medium, hot, or extra-hot)
  • 1 jar water
  • 5-6 oz. canned coconut milk
  • Juice from ½ lemon
  • Chopped cilantro for garnish
  • Salt to taste

Place all ingredients except the cilantro in a large pot over medium-high heat and bring to a boil for five minutes. Reduce heat to medium-low and cover for 15 more minutes (till frozen meatballs have thawed and flavors have melded).

Garnish with fresh cilantro and serve over steamed or coconut rice.

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Worthington FriChick Potato & Peas Curry

1 can FriChick
3 medium potatoes
1 cup peas
1 9 oz. jar of Aunty Saro’s Curry Sauce
1 cup water

Drain juice from FriChick and cut into one-inch pieces. Save juice for use in rice. Peel potatoes and cut into 1 inch pieces. In a saucepan add curry sauce and water and stir together. Layer the potatoes and peas in the sauce and cook (covered) for 10-15 minutes or until potatoes are almost done. Add FriChick, mix thoroughly and simmer on low heat for 5 minutes.

Worthington Prime Stakes and Okra Curry

2 lbs. frozen cut okra
1/2 cup oil
1 can Worthington Prime Stakes
1 9 oz. jar Aunty Saro’s Curry Sauce
1 cup water

In a skillet, saute okra in oil, stirring frequently until the stickiness is almost gone. Set aside. Wash Prime Stakes to remove the sauce and cut into 1 inch pieces. In a non-stick skillet or saucepan add 1 cup water to 9 oz. jar of sauce, mix well. Spread cut Prime Stake pieces in sauce and evenly spread okra on top. Cover and cook on medium heat until okra is cooked. Adjust salt to taste.

Rice Pilaf

2 cups Basmati rice
2 cups water
1/4 cup lemon juice
1/2 stick butter
1 stick cinnamon
4 cloves garlic
1 bay leaf
1/2 teaspoon turmeric
Salt to taste
*Optional, add frozen or fresh, diced vegetables at the beginning of cook time. Carrots, peas, corn, lima beans, etc are good choices.

Rinse rice and soak for 20 minutes, drain, place rice with all the ingredients and cook in a rice cooker. Or cook in a saucepan on the stove on medium high heat for 10 minutes stirring constantly, then cover and bake in the oven for 25 minutes at 350 degrees.

Lamb Curry

3 lbs. lamb cut up
1 jar Aunty Saro’s Curry Sauce
1 tablespoon fresh ginger grated
1 Cinnamon Stick
4 cloves

Wash cut up lamb and drain thoroughly. In a sauce pan, place lamb, sauce, ginger, and spices and cook in the oven for 50–60 minutes at 350 degrees.

Chicken Curry

3 lbs. chicken cut up
1 jar Aunty Saro’s Curry Sauce
1 tablespoon fresh ginger grated
1 cinnamon Stick
4 cloves

Wash cut up chicken and drain thoroughly. In a sauce pan, place chicken, add sauce, ginger, and spices and cook covered on medium heat for 25 minutes or until done. Stir occasionally so it does not burn, or bake in an oven for 30 minutes at 350 degrees.

Fish Curry

3 lbs. salmon (or any fish of your choice) have it scaled and filleted
1 jar Aunty Saro’s Curry Sauce
1/4 cup chopped cilantro
*1 cup tamarind water

Clean fish and cut to 2 inch long pieces. Add sauce and the tamarind water and cook covered on medium heat until cooked. Sprinkle Cilantro. Serve with steaming hot rice. *Tamarind is found in Indian, Chinese and Japanese stores. Cut off 2 inches from tamarind cake and soak in water.

Then remove pulp and add water to fish.

Potato and Peas Curry

4 medium potatoes
1 1/2 Cups English peas
1 jar Aunty Saro’s Curry Sauce

Peel and cut potatoes to 1 inch cubes. In a saucepan add 1 jar of water to 1 jar of sauce and add potatoes and peas and cook covered until potatoes are done.