He could be all “bestthingieverate” on Monday, but if he sees the same meal or any parts thereof it on Tuesday, he’s all “keep on walkin’ I aint talkin’ to ya.”
I, on the other hand, love leftovers. But, then again, this isn’t a popularity contest.
When he and I first moved in together, I continually tried to pawn off last night’s meals, and he continually picked around his plate, so as to not offend (obviously we weren’t married yet) and then proceed to chomp through a bag of pretzels “for dessert.”
One day, I finally got hip and decided to stop re-gifting yesterday’s dinner but disguise it instead. I won’t admit how long it actually took me to tap into this terribly unoriginal thought, but let’s just say that domestic drudgery tends to dull the mind.
The soup I’m sharing with you today is now a staple in the house, but culminated from one of those leftovers scenarios. I had made Chicken Tikka Masala one evening. Apparently I was expecting an army, because I had an indecent amount leftover.
Inspiration struck. I grabbed a fork and fished out the pieces of chicken, leaving behind all that delectably creamy, piquant sauce. I considered swimming in it for just a few seconds but I didn’t really want all those tomato chunks in my hair. Instead, the chicken got repurposed into curried chicken salad and the sauce, with the help of a little broth, became a soup.
Sure, I felt like a whacko fishing slippery chicken chunks out of the soup. With my fingers no less. (I keep it classy.) But I hate wasting food more than I hate a little sauce under my nails.
Long story short, Mr. Hausfrau happily slurped it down the next evening. Only after the dinner dishes were put away did I smugly tell him that HE ate leftovers and HE actually liked it. Ha ha, victory was mine!
He shrugged and asked me if I knew where the remote control was.
Then he asked me when I would make the soup again.
(Because there were no leftovers that time.)
Tomato Masala Soup
(loosely adapted from Cooks Illustrated)
1 tablespoon ghee
1 medium onion, roughly chopped
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 tablespoon tomato paste
1 tablespoon garam masala
1 14-ounce can crushed tomatoes
1 14-ounce can tomato sauce
1 tablespoon brown sugar or honey
1 tablespoon dried cilantro
2 cups broth (chicken, vegetable or beef )
1 cup full fat coconut milk, plus more for garnish
Heat the ghee in a large dutch oven over medium heat. Add the onions and saute until browned, stirring frequently. Add garlic, ginger, and garam masala. Stir until the onions are coated and cook until the spices are fragrant. Add the tomato paste and work it into the onion mixture. Add the crushed tomato, tomato sauce, brown sugar, cilantro and broth, stirring well to get up the stuck-on bits at the bottom of the pan. Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
Remove the pot from the heat and allow the mixture to cool 15 minutes.
Working in batches, puree the soup in a blender until smooth. Return the pureed mixture to the pot and stir in the coconut milk. Heat until steaming and serve, garnished with more coconut milk.