NYT VEGETARIAN TORTILLA SOUP RECIPES

Name: Mulligatawny Soup
Total time: 50 min
Yield: 6 servingsu00A0
Ingredients: 1/4 cup vegetable oil; 1 red or yellow onion, mincedu00A0; Saltu00A0; 8 garlic cloves, smashed and chopped; 2 tablespoons minced ginger (from about 2 inches of peeled ginger root); 2 teaspoons black or brown mustard seeds; 1 teaspoon ground turmeric; 1 teaspoon curry powder; 1/2 teaspoon ground cayenne, plus more to taste; 1/2 teaspoon cumin seeds; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1 large apple, preferably Granny Smith, peeled, cored and chopped; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks; 1 cup masoor dal (split red lentils); 6 cups chicken broth or stock; 1 (14-ounce) can coconut milku00A0; Juice of 1 lime (about 1½ tablespoons)

MULLIGATAWNY SOUP RECIPE - NYT COOKING

Mulligatawny Soup Recipe - NYT Cooking image

This soup is a British-Indian cuisine hybrid, the result of colonizers’ encounters with rasam — a spiced, soupy dish often enriched with lentils, sometimes served over rice — from Tamil Nadu, a region in southern India. “Milagu tannir,” which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook “Classic Indian Cooking,” the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. “The present version bears no resemblance whatever to the traditional rasam,” she said, adding, “Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it.” This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish’s British influence.

Provided by Sarah DiGregorio

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup vegetable oil
1 red or yellow onion, minced
Salt
8 garlic cloves, smashed and chopped
2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup masoor dal (split red lentils)
6 cups chicken broth or stock
1 (14-ounce) can coconut milk
Juice of 1 lime (about 1½ tablespoons)

Steps:

Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.

SALSA FRESCA RECIPE - NYT COOKING

Salsa Fresca Recipe - NYT Cooking image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

Steps:

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 302 milligrams, SugarContent 4 grams

More about "nyt vegetarian tortilla soup recipes"

MULLIGATAWNY SOUP RECIPE - NYT COOKING

This soup is a British-Indian cuisine hybrid, the result of colonizers’ encounters with rasam — a spiced, soupy dish often enriched with lentils, sometimes served over rice — from Tamil Nadu, a region in southern India. “Milagu tannir,” which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook “Classic Indian Cooking,” the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. “The present version bears no resemblance whatever to the traditional rasam,” she said, adding, “Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it.” This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish’s British influence.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes

Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.

See details

SALSA FRESCA RECIPE - NYT COOKING

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine mexican, southwestern
Calories 26 per serving

In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

See details

50 DELICIOUS AND EASY FREEZER MEAL RECIPES (SIMPLE AND ...

Jun 03, 2021 · Soups (like this Healthy King Ranch Chicken Soup) Stuffed shells (like these Mexican Stuffed Chicken Shells) Dump and go slow cooker recipes (like this Black Bean Salsa Chicken) …
From sixsistersstuff.com

See details

SIGNSSHOCKDIABETIC ?MANAGEMENT

A former pro soccer player turned NYT bestselling author of The All-Day Energy Diet and The ... I’ve also tried to eat some typical lunches, like a turkey sandwich wrapped up in a tortilla, which contained decent amount of carbs, protein, and fat. I’ve had a busy ... Unfortunately, my publisher won’t let me share those recipes …
From mmhouse.info

See details