Mulligatawny Stew

Mulligatawny: noun: Translated literally from Tamil, “Mulligatawny” or “Milagu thanni” means “pepper water” (“Millagu” means pepper and “thanni” means water).  All those English living in India Anglicized this soup.  And, I have to say, I love it.  Thank you East India Company, I wish you hadn’t subjugated a nation, but this soup is really really good.  Stop if you don’t like curry in any form.  But, if you like it in some forms, and you are looking for some soup to warm you up from the inside, this may be the soup for you.

I use Sambhar Curry Powder from WholeFoods.  But, use your favorite Indian type curry.  I just seem to like the warmth and flavors of the WholeFoods version.

Mulligatawny Soup

ingredients:
6.5 oz Chopped Yellow Onions
7 oz Chopped Celery
10 oz Chopped Carrots
2.5 oz Salted Butter
10 cups Chicken Stock   (if making soup stock from scratch, cream the soup stock with all the veggies, it’s great with the extra flavor and thickness)
2 large apples peeled, cored, and chopped
*Traditionally people use rice as a filler and would add about 2 cups of rice here to the soup.  If you use rice add another cup or 2 of stock to soup.  I cook Quinoa seperately and just add it to the bowl and fill with soup.  The Quinoa doesn’t get over cooked that way.
2 lbs cooked chicken – cubed (I used the chicken from making the soup stock, usually chicken thighs about 3 lbs with bones and skin.  Then let them cool, debone, remove skin, and cube chicken.)
1 pint Heavy Cream
Salt and pepper to taste
1 TBS Thyme
2 TBS Curry

directions

1. Sauté onions, carrots, & celery in butter.
2. Add curry. Cook about 5 more minutes.
3. Add chicken stock. Bring to a boil. Turn down and simmer for 1/2 an hour.
4. Add apples, chicken cubes.  Add salt, pepper, and thyme to taste. Add more curry to taste. Simmer  until you are ready to serve.
5. Make Quinoa 1.5 cups Quinoa to 3 cups chicken stock.  Bring to a boil, stirring Quinoa, then simmer for 12 minutes.
6. Add cream to soup before serving.  Ladle into bowls over cooked Quinoa.

easily serves 12, tastes even better the next day after the flavors meld and evolve.

 

Salmon Cakes with Remoulade Sauce ala Lyssa

So, I love salmon and I am always looking for ways to cook it, that are different.  Here is my take on Salmon Cakes.  This recipe is not Low Carb/Primal, as it does have bread crumbs, honestly I am getting ready to try it again without the Panko, I have moved to using sautéed shredded carrots in my meatloaf to make it Low Carb/Primal, I think the same would work here.  Really the egg is the binder, but the carrots would add bulk.  If using sautéed carrots, sauté them until they are soft, with the onions, bell pepper, and parsley.  You will want to add about 1 cup of the shredded carrots.

Ingredients

• 1 lb Fresh Raw Salmon
• 1/2 Cup Virgin Olive Oil
• 1 cloves garlic
• 1 Small onions chopped
• small diced red bell pepper (1 small pepper)
• 1/3 Cup minced Italian (flat leaf) parsley
• 3 Tbsp chopped fresh dill
• 1 Tbsp Finely chopped fresh chives, for garnish
• salt to taste
• freshly ground black pepper, plus more to taste
• 1/2 tsp cayenne pepper
• 2 eggs, beaten
• 1 lemon, zested
• 2 Cups Panko breadcrumbs (*or 1 cup sautéed shredded carrots)
• 1 Cup Canola Oil

Remoulade Sauce

• 1/2 Jar capers
• 1/4 tsp cayenne pepper
• 1 lemon, zested and juiced
• freshly ground black pepper, plus more to taste
• finely chopped parsley leaves
• 2 Tbsp Worchestershire
• chopped fresh dill
• 2 Tbsp Stone ground mustarD
• 1 Cup Mayonnaise

Directions

1. Sauté onions, bell peppers, garlic, till soft, in olive oil. Trust yourself for the amount of oil.
2. Skin 1 pound of salmon, cut into chunks.
3. Add parsley, dill, cayenne pepper, chives, salt and pepper to sauté pan with aromatics. Sauté a little longer till parsley starts to wilt. Cool as you chop salmon.
4. Mix fish with sautéd aromatics and herbs. Beat eggs, mix into fish and then add Panko (If you are using the *sautéed shredded carrots just mix them in with the sautéed aromatics) and lemon zest. Mix thoroughly.Allow to sit.
5. Make Roumalade. Mix all ingredients together and let sit in fridge till cakes are done.
6. Add Canola oil to pan, make patties of fish and fry each side for about 4-6 minutes, per side.
7. Serve on fresh salad. Drizzle Roumalade over cakes and salad.