I’ve been home on vacation for a week, and the husband has, as much as his schedule permits, taken time off from work (he’s self employed, so this is challenging some days). We’ve done more than our usual share of eating out — I’m taking a bit of vacation from cooking as well — and, sigh, today we looked at each other and said, “Enough.” Continue reading “Soup Kitchen”
As with so many of my recipes, this is not truly authentic. I’m lucky there are many Vietnamese restaurants in Southern California that serve delicious gluten-free pho (both beef and chicken). I’m also aware that every place I’ve ever gone has a slightly different variation of the broth.
Some are salty and a bit spicy. Some have a bit more sweetness. Most are very rich, with intense meat or vegetable flavor.
These different flavor profiles make me confident my soup is just fine for those times when I don’t want to venture outside to get my pho fix. And when I say this soup is addictive, you can either take my word for it, or, well, become an addict yourself!
Yes, beef pho is traditional, but I haven’t mastered a good beef broth (I’ve mastered an okay beef broth), so I stick with chicken when I’m dining at home. Some things, I believe, are best left to the experts.
For reasons unknown, most Chicken Tikka Masala dishes in restaurants are on the bland side. This is great if you’re introducing someone to the idea of Indian food, but these dishes are not palate-pleasers.
This recipe, based on Madhur Jaffrey’s, is full of flavor. Ginger, garlic, cumin, and various other spices bring tons of flavor. Grated tomato melts into the dish, adding even more flavor. I love serving this at parties or dishing up for leftovers during the week. It just gets better with time!
Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.
If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.
As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!