Tomato-Apple-Curry Soup

This is one of my favorite recipes that I got while in France.  I'm translating here, so my recipe might be a little approximative.

Preparation: 15 minutes
Cook Time: 25 minutes

Ingredients:
- 1 can of peeled tomatoes
- 2 onions
- 2 apples (gala)
- 1 litre of water
- 2 cubes of chicken bouillon
- 20 g butter
- 1 can of coconut milk
- 1 tbsp curry powder
- salt and pepper

Directions:

1. Core and cut the apples and onion

2. In a pot, melt the butter.  Add onions and apples. Cook five minutes or until soft.

3.  Add the tomatoes, curry powder, water, chicken bouillon, and coconut milk.  Bring to boil.

4.  When boiling, stir well.  Reduce heat and simmer (without covering) for 20 minutes.  In a food processor or blender, blend for 30 seconds.  Add salt and/or pepper to taste.


This item is on my Christmas list!!

Fettuccine Alfredo (sans cream cheese)

If you've ever wanted a cream cheese-free option for Fettuccine Alfredo, here it is!

Ingredients:

- 8 oz dried fettuccine
- 2 tbsp. butter
- 1 cup whipping cream
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Grated or finely shredded Parmesan cheese (optional)

Directions:

1. Cook pasta according to package directions.

2. Meanwhile, in a large saucepan melt butter.  Add cream, salt, and pepper.  Bring to boiling; reduce heat.  Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken.  Remove from heat and stir in the 1/2 cup grated Parmesan cheese. Drain pasta.  Add pasta to hot sauce.  Toss to combine.  Transfer to warm serving dish.  Serve immediately.  If desired, sprinkle with additional Parmesan cheese.  [Note from Sarah: I added parsley to the top of my fettuccine. Yum!]


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This recipe is from my favorite go-to cookbook:

Mulligatawny Soup

Preparation Time: 25 minutes
Total cooking time: 1 hour, 25 minutes
Serves 4-6

Ingredients:

- 500g (1 lb) chicken thigh fillets, excess fat removed
- 2 tbsp. plain flour
- 1 tbsp. curry powder
- 1 tsp ground turmeric
- 30 g (1 oz) butter
- 1 onion, finely chopped
- 1 apple, peeled, cored, and finely chopped
- 1 liter chicken stock
- 6 whole cloves, tied in muslin
- 1/3 cup basmati rice
- 1 tbsp. lemon juice
- 1/4 cup half-and-half

Directions:

1. Coat the chicken in the combined plain flour, curry powder, and turmeric.  Heat half the butter in a large pan and cook the chicken over medium heat 3-4 minutes, or until lightly browned; turn frequently.  Remove from the pan and drain on paper towels.

2. Add the remaining butter to the pan, then add the onion, apple, and remaining flour mixture and cook for 3 minutes, or until soft.  Return the chicken to the pan along with the stock and cloves.  Bring to a boil, reduce heat and simmer, covered, for one hour.  Add the rice during the last 15 minutes and cook until it is tender.  [Note from Sarah: At this point, I switched from a frying pan to a larger pot.]

3.  Remove the chicken; allow to cool slightly and chop finely.  Remove the cloves and skim any oil from the surface.  Return the chicken to the pan.  Reheat gently, stir in lemon juice and cream, but do not allow the soup to boil.  Season to taste with salt and freshly ground black pepper.  [Note from Sarah: I added a dash of cinnamon just before serving.]

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I got this recipe from one of my favorite cookbooks, found here: SOUPS AND BREADS
It's an obscure cookbook from the sales rack, but one of my absolute favorites..

Pina Colada: Summer's Favorite Treat

Ingredients:

- 1 banana
- 1 8 oz. can of crushed pineapple, undrained
- 1 can of evaporated milk
- 1/4 cup of coconut rum
- a few ice cubes


Directions:

- Put all ingredients in a blender
- Blend until mixed very well


I found this recipe (and altered it) from a copy of one of my favorite cookbooks, found here: