{"id":5392,"date":"2009-10-21T03:24:15","date_gmt":"2009-10-21T08:24:15","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=5392"},"modified":"2012-05-08T06:34:21","modified_gmt":"2012-05-08T10:34:21","slug":"soup-every-day-sometimes-two-i-discover-i-never-didnt-like-curry","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/soup-every-day-sometimes-two-i-discover-i-never-didnt-like-curry\/","title":{"rendered":"A Soup or Two Every Day. I Discover I Never Didn’t Like Curry"},"content":{"rendered":"

10 Spices That Heal: Cancer, Diabetes, and More<\/a>. Wow, cumin, ginger, basil, garlic, rosemary, cinnamon, nutmeg, cloves, tumeric, thyme, sounds like the spice mix I use in my soups..\u00a0 I wrote in Sunday’s post <\/a>that I love making soups<\/a> and sometimes make more than one a day.\u00a0 I used to cook big giant pots of soup, since that was how I recall my grandmother doing it.\u00a0 Then I’d eat the soup at every meal for a week or more.\u00a0 It only just in the last few years occurred to me to make small mini-soups instead.\u00a0 That way I get the pleasure of choosing and chopping and cooking more often, and make just small one-pint or one-quart soups. I enjoy cooking now that my diet consists of mostly fresh vegetables.\u00a0 I enjoy finding new flavor combinations, especially in soups.\u00a0 Like Sunday, if I think about it (or glance at my daily food journal), I really ate all day long.\u00a0 Of course, I was eating salads and watery soups, but it was basically a day of fun food preparation and feasting.\u00a0 They just weren’t heavy or fatty foods.\u00a0 Also, I figure it’s healthier to spend half of my kitchen time in food prep rather than in eating, since I’ll spend the same amount of time doing it, no matter what.<\/p>\n

Yesterday’s soup was a carrot, onion and fresh green bean stew, which also included celery, fresh garlic, one sweet potato, a can of fire roasted tomatoes, a cup of lowfat beef broth and a tablespoon each dried basil, rosemary, tarragon, cumin, oregano, thyme, cinnamon, 3 bay leaves. Yes, a tablespoon each and yes, 3 bay leaves.\u00a0 I’ve done that soup before using beef as well, browning stew meat then tossing vegetables on top, then the tomatoes and broth, simmering for 2 hours.\u00a0 I’ve even used smoked ham hocks in this soup.\u00a0 A smoked turkey leg has less fat and calories and almost as much smokey, meaty flavor as smoked ham.\u00a0 These days though, I usually make it without meat but using lowfat beef or chicken stock.<\/p>\n

Someone the other day mentioned curry and my automatic response was, “I don’t like curry.”\u00a0 They asked what I don’t like about it, and I said, “the flavor.”\u00a0 They asked, “What kind of curry was it?\u00a0 What combination of spices did you not like?”\u00a0\u00a0 I didn’t know the answer to any of those questions. I just knew that once when I was 24, my brother was eating something and I said “I want a taste” and I didn’t like it and asked what it was.\u00a0 He said it was curry and he loved it.\u00a0 So, from then on, I just figured I didn’t like curry. Isn’t that ridiculous?<\/p>\n

I’ve turned into a bit of a foodie the last few years since I cut way back on heavy, fatty and processed foods.\u00a0 I did it as a health move. I want this body to last me another 60 years.\u00a0 So I spend time glancing at recipes and learning about new spices.\u00a0 I came across a line that said that curry powder is like chili powder, in that everyone has their own spice combination preferences<\/em>.\u00a0 I didn’t know that.\u00a0 I thought it was a single spice for the chili powder.\u00a0 I thought it was a single spice for the curry powder.\u00a0 Now I realize it is like the Indian garam masala<\/a> – just a preferred palette of favorite spices.\u00a0 Like what I use for many of my soups.<\/p>\n

My spice palette, my garam masala <\/em>or curry powder<\/em> consists of equal parts dried basil, rosemary, tarragon, cumin, oregano, thyme, cinnamon, 3 bay leaves.\u00a0 An equal part garlic powder <\/em>as well, not garlic salt,<\/em> if I am not using fresh garlic.\u00a0 I found out that a curry can be any highly spiced dish of vegetables and\/or meats.\u00a0 In that case, I’d been a fan of curry all my life.\u00a0 Yet I held this belief in my mind that I didn’t like curry<\/em>.\u00a0 So through all the years eating in one amazing Indian and Asian restaurant after another, I denied myself tasting some amazing curries.\u00a0 Because the voice in my head repeated the familiar line, “I don’t like curry<\/em>.”<\/p>\n

So I wonder today what other really neat things I have denied myself through the years, because I have a picture of me as someone who didn’t like that <\/em>or didn’t do that<\/em>, hastily based upon one fleeting incident.<\/p>\n

We’ll see.<\/p>\n

LISTEN FREE<\/span>: Reprogram Your Eating Habits<\/a><\/p>\n

Delicious low fat foods for the goddess on the go at<\/span> <\/span>www.goddessgrub.com<\/a><\/p>\n

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