Food of my Travels

Two of my favorite places I have traveled are York, England and Casablanca, Morocco. York because of the history and Morocco, the culture. But something else I picked up from there was the taste for other food. Every place is so different in the style of food they cook. And I love trying new things. These two recipes are my favorites from these places. The soup, England. The curry, Morocco.

SWEET CORN AND TOMATO SOUP

3 tbsp butter

1 large yellow onion, chopped

2 tbsp flour

2 tbsp tomato paste

1 can cream corn

3 medium tomatoes chopped

2 1/2 cups chicken broth

1 tsp curry powder

1 1/4 cup milk

salt and pepper

Melt butter. Add onions and fry for 4 minutes. Stir in curry powder, tomato paste, and flour. Cook for 2 minutes. Add chopped tomato. Cook 2 minutes. Add in chicken broth and simmer for 10 minutes. Stir in milk and cream corn. Season with salt and simmer for 5 minutes.

SPICY CHICKEN CURRY

1 medium yellow onion, chopped

6 cloves of garlic, chopped

1-2 jalapenos, chopped (depending on how hot you want it)

1 tbsp garam masala (really important to have around when making moroccan food)

1/2 tsp ground cumin

2-4 whole cloves

2 tbsp vegetable oil

2 tbsp curry powder

1/4 cup water

1 chicken, cut into pieces (you can use chicken breast, but a whole chicken is more authentic)

4 medium potatoes, peeled and diced

salt

steamed rice (i prefer brown!)

In a food processor combine the onion, garlic, jalapeno, garam masala, cumin and cloves. Process to make a chunky paste. Heat the oil in a large dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4-5 minutes. Add chicken pieces, potatoes and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, around 30 minutes. Serve over rice.

CHALLENGE OF THE WEEK: Try something new. Sometimes you don't know you like it until you've tried it.