About Me

My photo
Dover, Arkansas, United States
Hey everyone welcome to my blog!! I'm a 25yr old SAHM to a wonderful 3yr old little boy "Bug" and I've been married to my wonderful husband for 5 long and happy years! Please join me in out journey as new parents to learn the ropes and on the adventure of expanding our famiy :) I love to review products that are relevent to our family and would be happy to set up a review and giveaway if you have a product you would like us to review just contact us :) at thecartoonlovinmama(at)gmail(dot)com

My Pride and Joy!

My Pride and Joy!
I want to introduce you to my son Zane he is my life and trust me a handful at times.

My Wonderful Husband!

My Wonderful Husband!
This is Chad he is my wonderful husband! He is also my life and means the world to me!

Awesome Gift For Dad or any DIYers!

She Blogs

Mom Fuse

Mom Fuse POP Blogger

Thursday, January 13, 2011

Americans Getting Curried Away

Curry no longer defines Indian cuisine, but it has certainly helped bring it further into the ethnic food limelight. Indian food – which now surpasses Chinese food in popularity two to one in the U.S. has secured a new generation of consumers intent on health and convenience, attributed mainly to its supply of exotic flavors and recent grocery store debut. Those unique, convenient flavors and health attributes stem from curry. Today’s curry is healthy, innovative and can refer to a blend of spices, sauce or complete dish.

Aside from waking up your taste buds, curry wakes up your brain too. The various spices that make up curry boost memory and even prevent against Alzheimer’s disease, according to numerous published health studies. Furthermore, curry powder has been used in beauty lotions and over the counter drugs for its antioxidants, which fight skin aging and act as an anti-inflammatory.

Think Sushi Curry; Curry ketchup; Grilled Chicken Curry Fingers. These are just some of the food items already popular in Europe, and are predicted to be the next big thing in American supermarkets. “In recent years, curry has made its way into a multitude of kitchens and cuisines,” says Mike Ryan, Vice President Sales and Marketing, Tandoor Chef, “and has evolved to become a well-loved, familiar favor profile.

Recognizing curry’s rising, widespread acceptance and favorability in today’s foods, Tandoor Chef is launching Curry In A Hurry, a quick and easy recipe contest that will award one year of frozen Indian curry cuisine to the best entries. Consumers – from collegiates to empty-nesters – are getting curried away with making at-home Indian innovations like the recipe below. To submit your own recipe or learn more about curry, visit TandoorChef.com or Facebook.com/TandoorChef.

Very Veggie Curry

¼ C Butter
2 Tbsp Olive oil
½ Large onion, finely chopped
2 Large carrots, sliced
2 Large potatoes, peeled and cubed
2 Tbsp Curry powder
½ tsp Ground Turmeric
Salt and pepper to taste
1 Pinch Red Pepper flakes
1 Cauliflower head, broken into small florets

Heat butter and olive oil in a large skillet over medium heat. Add onions and carrots; stir until tender. Season with curry powder, turmeric, salt, pepper and red pepper flakes. Add cauliflower and potatoes to the skillet and stir to coat with spices. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally until potatoes are tender.

This review is based strictly my opinion. Others may have a different opinion with the product listed above. I did not receive any product for this review nor was monetary compensation was received, I simply posted this information for my readers.

No comments:

Post a Comment

Thanks so much for entering the giveaways here on my blog but please remember that if you do not have your profile public with an e-mail address to leave one so I can contact you if you win.