I have a deep love for Indian food. When we go out to eat it is almost always one of my favorite places to go. Last night, I was craving Indian food, but I was so wiped out from a most exhausting week that I was too tired to make the trip. So I decided to whip up my own version of a curry infused soup. My recipe did not disappoint. It was a bit spicy, savory, and delicious. My son even asked for seconds!
Yesterday I was craving curry chicken salad. It is a simple, easy recipe that comes together in a matter of minutes but tastes so rich and full of flavor. I had some left-over chicken that just worked perfectly. Whenever I make this I practically lick the bowl. Today, I’m sharing how you can make this too. Enjoy!
I love Indian food. I love the sauces and the complexity and depth of the spices that are used in Indian cooking. I especially have weak spot for curry. Earlier in the week, it was rainy, damp and cold. It was the perfect night for soup. I was craving my Mulligatawny Soup.
Barbacoa Beef is one of my all time favorite meats to put in tacos and serve on nachos. It takes a bit of cooking in the slow cooker but the end results will provide your family of 4 with two dinners. You might even try serving this on New Year’s or on game night creating a make your own taco/nacho bar. It is great fun!
All of a sudden Old Man Winter seems to have arrived on our doorstep. It is cold, chilly, damp and windy. Only the oak trees are left with their leaves. They are stubborn, waiting until the snow to fall until they part with their leaves. As the final warmer days of fall fleet away, I find myself making more soups and hearty meals. The secret to my Minestrone soup is adding tortellini. All the food groups are covered with this soup and usually the tortellini are the first things gobbled up by my little ones.
4 cups chicken stock
1 28 oz. can diced tomatoes
1 can white Cannellini beans
1 cup dried cheese tortellini
1 tbsp. dried basil
1 tbsp. dried parsley
2 medium zucchini cut into bite size pieces
1 cup diced carrots
2 stalk celery-cut into bite size pieces
1 medium diced onion
3 cloves garlic
1 tsp. salt
1 tsp. black pepper
1/4 Parmesan cheese-the type in the can.
2 tbsp. olive oil
1/2 cup green beans
In a large soup pot, over medium heat, saute the garlic, onions, celery, carrots, basil and parsley in the olive oil. Stir occasionally until the onions are translucent.
Add the chicken stock, tomatoes, salt, black pepper, zucchini and simmer over low heat for 30 minutes.
Next add the beans, tortellini, green beans, Parmesan cheese and simmer for 20 more minutes on low.
Ladle into bowls while piping hot and serve with crusty french bread.
Photo Credit: Tilly’s Nest