.Cauldron Curry.

.Ingredients.
FOR THE CURRY PASTE
1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon coarse salt
3 serrano chiles, sliced
1/2 cup fresh cilantro
2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
8 garlic cloves, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW
2 ounces spinach (1 cup)
1 can (14 ounces) unsweetened regular coconut milk
1 can (14 ounces) unsweetened light coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil
Serrano chiles, thinly sliced, for garnish
Squeamish Squash with Rice
Lime wedges, for serving


.Instructions.
1. Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

2. Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

3. Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with rice and lime wedges.

.Tips.
The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly. Using a combination of regular coconut milk and light coconut milk reduces the calories.


(Source: Martha Stewart)


Enjoy!

.Acorn Squash Soup.

Yield: 7 servings.

.Ingredients.
7 slices pumpernickel bread
4 tablespoons butter, divided
1 tablespoon olive oil
Dash salt
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/4 teaspoon dill weed
1/4 teaspoon curry powder
Dash cayenne pepper
2 cups chicken broth
1 can (12 ounces) evaporated milk
3 cups mashed cooked acorn squash
Additional cayenne pepper, optional


.Instructions.
1. Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool.

2. In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly.

3. In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired.


(Source: Taste of Home)


Enjoy!

.Bloody Soup Shots.

.Ingredients.
1 jar (24 to 26 oz) marinara sauce
1 jar (about 7 oz) roasted red peppers, drained
1/2 cup oil-packed sundried tomatoes, drained
2 Tbsp extra-virgin olive oil
1 clove garlic
1 can (14 1/2 oz) reduced-sodium beef broth
2 tsp Worcestershire sauce
Red food color (optional)


.Instructions.
1. Put sauce, peppers, tomatoes, oil and garlic in a blender or food processor and process until smooth.

2. Pour into a medium saucepan along with the broth and Worcestershire sauce. Stirring often, bring to a simmer over medium-high heat.

3. Remove from heat; stir in a few drops of food color if desired. To serve, pour from a liquid measuring cup into shot glasses or other small cups.


(Source: Woman's Day)


Enjoy!

.Worm Soup with Bat Wings.

.Ingredients.
2 cans (10 3/4 ounces each) Campbell's® Condensed Chicken Noodle Soup
1 jar (16 ounces) Mild Pace® Picante Sauce
3 cups water
16 restaurant-style blue corn tortilla chips


.Instructions.
1. Heat the the soup, picante sauce and water in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

2. Divide the soup among 8 shallow bowls.

3. Arrange 2 chips on each serving to resemble “bat wings”.


(Source: Campbell's Kitchen)


Enjoy!