5 Fabulous Foods Every Gal Should Know How to Cook
From curried chicken to cookies, the recipes and reasons to cook some delicious dishes
-Erin McDowell, www.theapartmentkitchen.net
Yes, ladies, it’s time to kick the can. Making your own soup is cheaper, healthier, and much more flavorful. Canned soups can be laden with excess sodium, saturated fat, and even corn syrup.
Start with something simple, like chicken noodle soup. Sauté onions, carrots, and celery in a little oil. Then add some chicken broth. You can cook the noodles right in the broth (about 7-9 minutes), add leftover diced chicken, and your favorite vegetables. Then add other flavors you like – garlic, more veggies, or fresh herbs. After you’ve mastered the basics – spice it up with other favorites like tomato, tortilla, or homemade chili! You’ll be surprised how easy it is. The real key to a great soup is time – let your soup simmer until it’s got good flavor, and you’ll blow that canned stuff out of the water!
Here’s a recipe that ups the ante on a basic chicken soup:
Curried Chicken Soup with Corn, Peppers and Mushrooms
Makes about 2 quarts
1 Tbsp olive oil
2 shallots, minced
1/2 cup cilantro, roughly chopped
2 cloves garlic, minced
1 (15 oz) can coconut milk
5-6 cups chicken stock
2-3 Tbsp red curry paste
zest and juice of one lime
1 Tbsp olive oil
1 jalapeno, seeded, minced
1 Tbsp ginger, minced
2 scallions, very thinly sliced
1 cup mushrooms, thinly sliced
1/2 red bell pepper, thinly sliced
1 cup corn kernels
1 cup chicken, cooked, shredded
scallions, thinly sliced, for garnish
jalapenos, thinly sliced, for garnish
cilantro, roughly chopped, for garnish
avocado, thinly sliced, for garnish
lime wedges, for garnish
In a large pot, heat the olive oil over medium heat. Add the shallots, cilantro, and garlic. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. If a smoother broth is desired, strain this mixture, pressing the solids to release all liquid, and return the liquid to the pot. Otherwise, let the mixture continue to simmer. Add the red curry, lime zest and juice.
In a sauté pan, heat the oil over medium heat. Add remaining ingredients (except garnish) and cook until heated through, 3-4 minutes. Add to the broth. Simmer until the mixture has reached desired flavor, and season with salt.
Ladle the soup into large bowls and garnish as desired.