Curried Tomato Soup is based on two of my favorite dishes: tomato bisque and Indian butter chicken. Growing up I always ate the Campbell’s Tomato Soup. Up until recently, this was our go-to tomato soup. That was until I learned to make a solid tomato soup on my own.
If you’ve never been to an Indian restaurant, shame on you. My local Indian restaurant isn’t well visited by the locals, which is unfortunate because I believe they have some of the best food in town. My absolute favorite dish at this restaurant is their butter chicken. Butter chicken is a spiced (but not a hot spice, think cinnamon, cardamon, etc.) tomoato and coconut milk sauce that is used to simmer dark meat chicken. It’s absolutely fantastic with an order of garlic naan.
Anyways, one day while eating butter chicken with my wife during lunch, I had the thought of smashing together our tomato soup recipe with a butter chicken recipe. Curried tomato soup is our final result after tinkering with this recipe. We have also discovered that this recipe goes extremely well with our Indian Spiced Meatballs. Just toss the meatballs directly into your soup and you’ll be amazed.
For this recipe, you’ll probably need to head to your local Asian/Indian market. The karai methi will most likely be one of the more difficult items to fine. Since the flavor is so unique, I don’t know where to begin in terms of substitutions. For the Indian chili power, cayenne will work just fine. For some reason, the chili powder we picked up at our asian market is an order of magnitude hotter than your standard chili powder (which I’m ok with), but you may need to add more cayenne.
Before your soup is finished cooking, I recommend you taste your soup and season to your liking. Salt is important in this dish to make it pop. Sometimes I also like to go with more garam marsala and chili powder. If you add more spices to your soup at the end, be sure to let it simmer another 10-15 minutes to ensure the flavors are well incorporated.
I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.
Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres leche cake, except it uses cream of coconut as one of the components. This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.
Pina Colada Pie is in the regular dessert rotation at my house. It is a newer recipe and not one that I have lugged around for years or anything.
It actually turned up in my life through a Facebook post of a friend who had found a recipe online and had posted to her timeline for someone to make it for her. Whew, that was a long run-on sentence.
Being who I am, I bought the stuff for it during my next trip to the grocery store. As time went on, I forgot about the recipe. I stumbled over the cream of coconut in the pantry and remembered why I had it and why it was sitting on top of a package of a package of store bought cookies.
I know I have said before that simple recipes are usually the best in their original form, but this Samoa éclair cake from Chef in training is an exception to the rule. As soon as I saw it, I knew I had to try this flavor combination. After all, it kind of reminds me of a famous girl scout cookie.
I make éclair cakes in the original form, I have altered it to be all chocolate with chocolate graham crackers and chocolate icing. I try not to keep any version of éclair cake hanging around the house. These cakes sit in the refrigerator and call my name.
The only changes to this recipe I made were to take the lazy way out of the icing. I use a premade chocolate fudge icing container and send it on a quick walk through the microwave. If I could find any instant caramel pudding I would probably have used it too.
I have an obsession, OK probably more like an addiction, to éclair cakes and hadn’t really thought outside the box in this arena. But now with eyes wide opened, I had to do a pinterest search and have since pinned a few, probably too many, to try. Head on over to our pinterest page to see which ones I’m trying, or keep checking back here to see which ones I make and feature.
We call this $30 salad at our house. My brother-in-law Charlie deemed this a $30 salad. I think he might have been referring to the cost of the ingredients, but Andy swears it is because they would pay $30 to eat this salad in a restaurant. This does NOT cost $30 to make.
This is a bright and cheerful addition to any meal.
It’s real name is Strawberry Mandarin Salad with Mango Coconut Dressing. We used to eat a similar salad, along with the best banana bread and strawberry butter at a restaurant in Venice, Florida. This is another of those foods we had not seen anywhere else and no recipe existed. So, as usual, I felt compelled to create a recipe that would be similar. I have been asked to share this recipe most times I have carried it to gatherings or served it at my house to guests.