We had a wonderful meal at one of our favorite restaurants, Bottega Cafe. It was delicious, as always, and then today it was back to the daily grind.
After being out of town over the weekend, taking time off of work, planning our Anniversary - we didn't get to all of our meals last week. Not shocking. So, we knew we already had one meal planned for this week.
Our meal plan for this week:
Pea Flips (the carry-over meal) - Southern Living, 1980, page 7
Chicken Corn Curry Soup
Creamy Crab & Spinach Casserol - Southern Living, 1980 page 3 - we are going to make this with
Garlic Spoonbread - Southern Living, 1980, page 14
Chicken Tamale Casserole (I think I will end up throwing this one together)
Tonight we made the Chicken Corn Curry Soup. It was good. A flavor profile that we both seem to enjoy. I adapted from this recipe: http://bettyhealthyrecipes.blogspot.com/2013/09/curried-corn-and-chicken-soup.html
Chicken Corn Curry Soup
1/2 onion, diced
1/2 tbls butter
32 oz chicken broth (Reduced Sodium)
2 cans of corn
2 chicken breasts, cooked and diced
2 tbls curry powder
1/2 tsp crushed red pepper
1 tsp corriander
1/2 tsp cardamom
1/2 tsp cumin
salt
black pepper
1/4 cup milk
3 tbls cornstarch
Melt butter in bottom of soup pot and cook onions until tender. Add chicken broth, spices, corn and cooked chicken.
Cook on low/medium heat for about 45 minutes, covered. (You can adjust the heat and time - I wanted to exercise and thus set the heat a litle lower to go for longer).
Combine milk and cornstarch in a small dish, mixing well. Add mixture to cooked soup and stir until slightly thicker. Serve hot.
Chris and I liked this one, I think we may try to add some potatoes or carrots or something if we try it again. The original recipe called for celery (which I don't like), but the soup did need another texture.
Now, we will have to see if the rest of the week doesn't get away from us...
- Chery
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