Tag Archives: Better Homes and Gardens

Caribbean Callaloo Soup

Callaloo SoupThere’s no better way to beat the winter blues than with a taste of the Caribbean.

Callaloo soup is enjoyed throughout the Caribbean with minor variations.

Callaloo is the leafy greens that top the taro root.

In the U.S., it’s recommended that you use spinach leaves to mimic the flavor.

In addition to showcasing okra, callaloo soup also incorporates my favorite habanero pepper. If that’s too hot for you, you can leave it out or substitute your favorite hot pepper.

This recipe is from a great book I found in my local library, Better Homes and Gardens Best Ethnic Cuisines.

I would definitely recommend this book because I found some great recipes from many different cultures.

Callaloo Soup

3 strips thick-sliced bacon, chopped

½ c finely chopped onion

¼ c finely chopped celery

1 habanero

1 clove garlic, minced

4 14-ounce cans chicken broth

1 c. sliced fresh or frozen okra

12 medium shrimp

2 c. shredded fresh spinach

Salt

In a large saucepan, cook bacon over medium heat for 5-6 minutes or until crisp. Remove bacon from pan with a slotted spoon set aside. Drain all but 1 tablespoon of the bacon drippings. Add onion, celery, habanero, and garlic to pan. Cook and stir for 4-5 minutes or until vegetables are tender.

Carefully add broth to pan. Increase heat to medium-high and bring to boiling. Add okra to pan. Reduce heat and simmer, covered, for 10 minutes. Add shrimp and simmer, covered 5 minutes more or until opaque. Stir in spinach and heat through. Stir in cooked bacon. Season to taste with salt.

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The Secret of Tandoori Chicken

Overwhelmingly, I was informed that as much as people liked the Tandoori Chicken piece I wrote the other day, I fell short by not including a recipe.

Well, here’s the secret:  I made it from a box!

You heard right.  While dashing around the grocery store with no list and an empty stomach, I broke the cardinal rule of budget-conscious home chefs. I impulse-shopped! (By the way, doesn’t Gourmantra sound like a delicious island?)

Fortunately, it turned out well for me. I enjoyed the meal, got to try something new, and even got to brag about it to my friends.

But true to the old verse, “Pride goeth before a fall” I know I have to confess that I used the ultimate shortcut and lose what little kitchen credibility I’ve been building.

Still who knows? It may be that sometimes you have to cut some corners in order to accomplish the real goal of introducing new tastes, ideas, people, stories, cultures, music, and languages to yourself – and your family.

If a box mix helps us make that happen from time to time, I’m OK with that. But if you’re not, here are some links to “real” Tandoori Chicken recipes.

Food NetworkEmeril Lagasse’s Tandoori Chicken

Allrecipes.comIndian Tandoori Chicken (I agree with one of the posters, don’t bother adding the artificial dyes)

Cooking Light Tandoori Chicken

Better Homes and GardensTandoori Chicken

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