Pork Loin with A Maple Garlic Sauce

Pork Loin with a Maple Garlic Sauce

Pork loin often goes by many names. However similar they are, it should not be confused with pork tenderloin.

Imagine Above and Below Are Adapted From A Pork Meat Chart Approved By The National Live Stock & Meat Board

The most accurate name for pork loin would be pork loin roast.

The loin can be a tough muscle found along the back of the pig, on either side of the backbone.

It runs down from the shoulder to the hind leg. As such, this is one of the largest cuts on the pig.


Enjoy – Pork – That’s What’s For Breakfast Lunch And Dinner


The Pork loin in this recipe is seasoned with a Moroccan inspired Harissa rub, seared until golden then oven roasted in a incredibly delicious Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside.

A quick and easy pork loin recipe with high returns for very minimal effort.

Try Harissa Seasoning With A Toasted Sourdough Garlic Cheese Bread


Pork Loin with A Garlic Maple Sauce

2-3 pound pork loin cut

1/4 cup Harissa spice

1 1/2 tbsp butter

3 garlic cloves, finely chopped

Maple Garlic Sauce

3 tbsp Apple cider vinegar

1 1/2 tbsp soy sauce

1/2 cup maple syrup (option to use honey)

Preheat oven to 350 degrees

Mix Sauce ingredients together.

Rub pork on both sides with Harissa spice.

Heat butter in a large oven proof skillet (cast iron skillet is ideal) over high heat. Add pork and sear until golden all over.


Read More About Beyond Skillets 4 Must Have Cast Iron Cookware Pieces


When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 15 – 18 minutes or until the internal temperature is 155 degrees

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into slices and plate with sauce.

If you liked this one skillet dish, then you’ll love this one skillet dish: Baked Honey Soy Chicken Thighs

Balsamic Vinegar Compliments More Than Just a Salad

Balsamic Vinegar Complements More Than Just A Salad

Balsamic vinegar enhances nearly any food it touches as it is so much more than a salad dressing.

You can use balsamic vinegar to marinate meats, glaze roasted vegetables and even as a baking ingredient.

The process of making balsamic vinegar is a more than 900 year old tradition from Italy.

Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette

Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette

How Balsamic Vinegar Is Made

Balsamic vinegar is made by pressing grapes complete with the stem, seeds, and skin.

The unfermented grape juice, also called “grape must,” is reduced and then cooked down and aged in hard wood barrels either oak, cherry or walnut, to create a delicate flavor that expertly balances both sweet and savory.

Depending on the wood barrels being used, flavor is added to the essence of the balsamic gradually over time.

As it ages, moisture evaporates out, further thickening and concentrating the balsamic.

Balsamic-Honey Glazed Chicken and Asparagus

Balsamic-Honey Glazed Chicken and Asparagus

Traditional Balsamic verses Commercial Made

Many consumers outside of Italy are unaware of the fact that there are two types of balsamic vinegar.

According to Compass and Fork, the balsamic vinegars sold at a local market or gourmet food shops are commercially made vinegar, and even if it says Modena on it, it has not been produced according to the traditional standard.

Roasted Sweet Potatoes and Figs

Roasted Sweet Potatoes And Figs – with a Balsamic Dressing

To be able to be labelled as a balsamic from Modena, only one step in the process has to be performed and it can be to any quality standard.

Though the bottled balsamic vinegar is sold at moderate pricing, it is only bottled in Modena.

Wine Vinegar Included – Not Traditionally Made

Traditionally produced balsamic vinegar is also protected under labeling laws, with only products made in a particular way and in Modena bearing the Aceto Balsamico Tradizionale di Modena label.

How To Use Balsamic Vinegar

There are three basic age groups of balsamic vinegar, and each is used differently:

Group One

The youngest group, 3 to 5 years, is good for salad dressings, dipping sauces for vegetables and bread, sauces and marinades.

Group Two

The middle age group, 6 to 11 years, is more viscous and is quite versatile. Use it in sauces (at the end of cooking), in risotto and pasta dishes, in marinades and mixed with mayonnaise or sour cream for a sandwich condiment.

Group Three

Well-aged balsamic vinegar (12 to 150+ years) is best used after the cooking is finished, and in otherwise mild dishes (nothing spicy or heavily seasoned), so it can shine on its own.

Use it to flavor meat like chicken, steak, fish or veal. It is well-suited to fruit and cheese pairings, such as strawberries, peaches and pears, along with ricotta or feta cheese.

Smoked Bacon And Goat Cheese Stuffed Chicken Breasts

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts – with a Balsamic Drizzled over Chicken

It may be enjoyed by itself (just a tiny amount) or added to water (or sparkling water) for a refreshing beverage.

Flavors Infused with Commercially Made Balsamic Vinegar

There are commercially made balsamic vinegars that are infused with different flavors such as but not limit too:

  •  Chile Balsamic Vinegar
  • Garlic Cilantro Balsamic Vinegar
  • Strawberry Balsamic Vinegar
  • White Sesame Ginger Balsamic Vinegar
  • Pomegranate Balsamic Vinegar
  • Cranberry Balsamic Vinegar

What Others are saying about Balsamic Vinegar:

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Toasted Sourdough Garlic Cheese Bread

A great addition to any soup you eat this Fall or Winter Season.

Cheese is one of the most enjoyed foods around the world and there are surely many types of it. And just as many ways to use cheese in your cooking and food preparations.


Read More Here About The: Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Using The Right Cheese

When you make toasted cheese bread, the cheese you use matters. Why?

When you melt cheese, the heat is kneading and stretching what is called protein casein bonds (number-one building block in cheese) rather than breaking them down to a liquid form.

The kneading and stretching of cheese when placed in heat, allows for moisture and fat to escape the casein.

After cheese has been added to heat, the end results is the feeling of gooeyness as you bit into that cheese topped hamburger or those tacos, grilled cheese sandwich, pasta, Mac and cheese and that slice of pizza.

You can have that same gooey feeling when bitting into a slice of Toasted Sourdough Garlic Cheese Bread.

The right cheese to use is a younger cheese, or less aged, as it well melt easier under heat.

The older the cheese or aged for a long period of time, the clumpier and harder to break down.

Choose a cheese that will melt into gooey goodness.

Here is a list of cheese choices for toasted cheese bread that will melt easily.

  • Cheddar
  • Red Leicester
  • Gruyere
  • Parmesan – grated
  • Fontina
  • Emmental
  • Muenster
  • Gouda
  • Asiago

Poor melting cheeses include: mozzarella, feta, and provolone. Though you could use these, but they should be paired with a cheese that melts easily.

How Cheese Is Made

Cheese is made from the milk of cows, sheep, goats, and buffalo.

Good bacteria is used in the fermentation process to break down the fats and proteins into a larger molecules.

The flavor and texture of the cheese depends on the bacteria used.

Toasted Sourdough Garlic Cheese Bread

Here is what you will need and what to do for a Toasted Sourdough Garlic Cheese Bread oven toasted cheese bread.

• Bread

• Butter or olive oil

• Good melting cheese

• garlic cloves, minced

• After Toasting Toppings: parsley, cilantro, Basil, or chives

Try sourdough for a tangy flavor, or an airy bread like ciabatta if you like the cheese oozing through the holes.

Mince 2 gloves of garlic and place in small bowl with 2-3 tablespoons of olive oil. Mash garlic with a fork. Next, add a few shakes of Harissa seasoning and mix in.

Spread garlic-oil mixture over bread. Next add slices or grated cheese you have chosen to use.

Place bread onto a cast iron skillet and put pan under preheated broiler. Wait until cheese melts and is bubbling.

Removing Toasted Cheese Bread From Under Broiler

Use caution, watch bread as it is toasted. Toasting of bread and melting of cheese under broiler can happen fast. You don’t want a piece of burnt bread and cheese.

Once cheese has melted, remove from oven and sprinkle cheese toast with either chopped cilantro, diced chives, torn basil leaves, or chopped parsley.

You love the gooey delicious flavor of melted cheese? Then you’ll like these recipes as well.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you don’t like Brussels sprout you’ll love them in this recipe.

Roasted Brussels sprouts taste great when combined with classic Autumn flavors.

Butternut squash with cinnamon and real maple syrup provides a nice, sweeter contrast to the Brussels sprouts.

Oh, and there’s that bit of crunch from the toasted pecans and more sweetness from dried cranberries.

With all of that flavor in a mouth full of this deliciousness , you won’t even notice the Brussels sprouts.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels sprouts

3 cups Brussels sprouts ends trimmed, yellow leaves removed

3 tablespoons olive oil

¼ teaspoon Salt to taste

Roasted Butternut Squash:

4 cups (1 1/2 pound squash) butternut squash peeled, seeded, and cubed into 1-inch cubes.

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Additional Ingredients

2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup optional

Roasting Brussels sprouts

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts  and remove yellow leaves. 

Then, slice all Brussels sprouts in half. 

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt to taste, and toss to combine.

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasting Butternut Squash

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Toasting The Pecans

Toasting pecans in the oven, stove, or microwave will intensify their flavor and make them extra crunchy.

If you are toasting the nuts without additional flavorings (as the case with this recipe) over toasting them (usually beyond 7 minutes) will burn out all the flavor and turn them black.

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 – 7 minutes in the preheated oven at 350 F until they get darker in color.

Pecans can burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Bringing It All Together

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

For extra sweetness, add 2 or 4 tablespoons of maple syrup. Start with a tablespoon at a time mixing in. Add more, if desired, and toss with the salad ingredients to combine.

Baked Honey Soy Chicken Thighs

Baked Honey Soy Chicken Thighs

You will find a lot of cooks preparing this recipe without a hot or spicy sauce.

Some cooks will include sriracha sauce in the preparation of this recipe.

In our kitchen we used harissa paste. Harissa is spicy and complex. The spice is used in North African cuisine.

Harissa is used as a condiment as well as a seasoning for couscous, vegetables, stews, soups and kebabs.

It is also used to season meat, such as lamb, beef, chicken or pork.

The spice mix contains: Chili Peppers, Coriander, Paprika, Red Pepper, Garlic, Salt, Cinnamon, Caraway and Ginger.


Read More About – Cooking with Chicken Thighs


Baked Honey Soy Chicken Thighs

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

Juice of 1 lime

1 teaspoon harissa paste, heaping teaspoon

2 tablespoons sesame oil

1 tablespoon cornstarch to thicken

1 lb. boneless skinless chicken thighs

salt and pepper to season

1 tablespoon butter

Chopped cilantro and sesame seeds for garnish

Preheat your oven to 350 degrees F.

Prepare the glaze: In a medium bowl, whisk together the soy sauce, honey, garlic, lime juice,*Harissa, sesame oil, and cornstarch. Set aside.


*If you have no harissa paste, you can use a heaping teaspoon of real mayonnaise and a teaspoon or more of harissa seasoning. You can also replace the harissa with sriracha sauce.

Harissa Paste Using Real Mayonnaise and Harissa Seasoning

Generously season your chicken with salt and pepper, on both sides.

Using a cast iron skillet or any ovenproof skillet, over medium high heat, sear the chicken until golden, for about 4 minutes.

Then, flip the chicken and sear the other side another 4 minutes.

Pour the glaze over the chicken and bake, uncovered, for about 25 minutes, or until no longer pink and cooked through.

After 25 minutes, remove the chicken from the oven, change the temperature on your oven to the broil setting.

Next tilt your pan to spoon glaze over baked thighs. Glaze chicken pieces until they are nicely coated.

Place the skillet back into the oven under the broiler for 2 minutes. Watch the skillet to ensure the chicken doesn’t burn. Remove from oven.

Garnish with sesame seeds and cilantro.

More Chicken Thigh Recipes

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs

Maple Mustard Chicken Thighs

Roasted Charred Sweet Potatoes

Sweet potatoes are one of the most versatile ingredients in the kitchen. They’re amazing boiled, baked, sautéed, and fried.

You can even turn sweet potatoes into an alternative pasta. Like with this dish, Goan Coconut Chicken Curry with Spiraled Sweet Potato.

One of the easiest and most useful ways to cook sweet potatoes is to roast them.

For perfect roasted sweet potatoes every time, make use of these simple rules (high lighted – bold letters).

I personally opt for roasting at a super high temperature.To get the charred look and flavor – roast at 400 degrees for 30 minutes – place chopped tossed sweet potatoes on a metal cookie sheet lined with aluminum.

If you just want a nice golden char, then use a glass baking dish.

Both methods will be cooked on the outside with a custardy smooth inside.

Diced or chopped. That depends on how you will use them.

Diced would be great to use in omelettes, scrambled eggs, tossed into a salad among others.

Now chopped would be great as a finger food, or just a wonderful addition to a meal as a side dish.

One inch or bigger diced or chopped means more surface area per bite for delicious caramelization.

Aim if possible for equally sized potato pieces so that each piece cooks at the same rate.

As for the sweet potato skin – it is up to you to dice or chop with the skin on or you can peel it off.

Removing the skin is totally up to you. There is no harm in peeling it off. The only thing you’ll lose is some added nutrients and especially the fiber.


If you like eating the skin of baked sweet potatoes, then you need to try this recipe – Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad


Spice them up – Add flavor with spices and herbs that complement sweet potatoes.

Dried spices like cumin, chili powder, turmeric, or curry powder all pair nicely with sweet potatoes.

Freshly chopped herbs like rosemary, thyme, oregano, parsley or cilantro work as well.

Before roasting, toss the diced or chopped potatoes with avocado oil and lime or lemon juice and one or more of the choices above.

Just don’t forget the salt and pepper.

Roasted Charred Sweet Potatoes

2 medium sweet potatoes, washed and chopped with skin on

3 tablespoons Avocado oil

1 to 2 teaspoons dried cumin

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1/2 cup fresh cilantro, chopped

Juice of 1/2 lime

Add the oil, cumin, salt and pepper to a large mixing bowel. Mix together, then add the chopped potatoes and toss to coat.

Spoon sweet potatoes onto a baking sheet spread out evenly.

Place baking sheet into a preheated 425 degree oven, and roast the diced potatoes for 30 to 40 minutes or until a fork can pierce them, turning once during the roasting process.

Remove from oven and let cool about 5 minutes. Add sweet potatoes to a serving bowel along with chopped cilantro and lime juice. Mix gently to coat.

Eat the dish as is or as a side dish with your favorite meat.

Traditional Indian Curry Sauce

In the culinary world, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

Most sauces are not normally consumed by themselves, but rather served over meat, vegetables or noodles. Sauces add flavor, moisture, and visual appeal to a dish.

Some examples of sauces include among many are:

Hollandaise Sauce

Sweet rujak sauce

Tomato sauce

Alfredo sauce

Pesto sauce

Butter sauce

Meat sauce

Tartar sauce

Enchilada sauce

Curry sauce


Read More Here About The Difference Between Condiments – Sauces – and Dips


Curry Sauce

The word “curry” translates from Tamil, India’s southern state, as “sauce.”

Curry is prepared with three different colors. Red, yellow and green.

Red Curry

A red curry paste has a medium-hot flavor profile. This curry paste lends itself to a wider variety of uses.

It has red chilies, lemongrass, shallots, garlic, shrimp paste, and coriander leaves.

Follow the link to a red curry dish: Thai Red Curry With Chicken and Vegetables

Yellow Curry

A yellow curry paste has a mild, sweet flavor. This color of curry is typically made with cinnamon, cumin, lemongrass, garlic, and galangal.

Galangal is rhizome root similar to ginger. Though ginger has more spice flavor and galangal has a sweeter flavor.

Top Image: Galangal root – Lower Image: Ginger root

Galangal can be found in many Asian grocery stores, but it is not as common as ginger.

Many cooks would say that galangal is as essential as lemongrass or coconut milk. Its flavors are crucial to preparing a curry dish.

If you can’t find galangal at your local market you can replace with ginger according to Spiceography.

They write that ginger and galangal are related to each other and are very similar in both appearance and flavor. While their flavors are not exactly the same, they are close enough to be good substitutes for each other.

Follow the link for a yellow curry dish: Coconut Basil Chicken Curry with Vegetables

Green Curry

Green curry paste gets its color from the green peppers used. Which are jalapeños and small green Thai chilies.

Follow the link for a green curry dish: Coconut Green Curry with Chicken and Vegetables

Making A Classic Curry Paste

Here is what you will need.

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon fennel seeds

• 1 teaspoon black peppercorns

• 2 dried red chilies

• 1 shallot, peeled and chopped

• 4 garlic cloves, peeled

• 4-inch piece of fresh ginger

• 2 4-5 inch pieces of lemongrass, chopped

• 1 teaspoon turmeric powder

• 1 teaspoon paprika

• 1 teaspoon red chili powder

• 1 tablespoon tomato paste

• 2 teaspoons white vinegar

• 1 teaspoon salt

Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat.

Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.

Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.

Add shallots, ginger, garlic, lemongrass, turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.

Use immediately to make a curry dish or store the paste in a sterilized jar.

You can store your curry paste in the refrigerator for up to 6 months, as the paste is made to be kept for a long time.

To keep it even fresher, try wiping the inside of the jar clean at the top after each use.

Then, pour in just enough olive oil to cover the top of the paste, which will form a barrier to help keep it fresh.

Try these curry dishes.

Mango Chicken Curry

Chicken Curry Soup

Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Pumpkin Pecan Coconut Cake With Cardamom Whipped Cream

Some have asked if a pumpkin is a fruit or vegetable?

A pumpkin, according to The Botanical Society of America, is a fruit because it’s a product of the seed-bearing structure of flowering plants.

Vegetables, on the other hand, are the edible portion of plants such as leaves, stems, roots, bullbs, flowers, and tubers.

Simply put, a fruit contains its seeds, were as vegetable has no seeds.

How The Pumpkin Got It’s Name

The word pumpkin originates from the Greek word pepon, which means “large melon”, something round and large.

The French adapted this word to pompon, which the British changed to pumpion and later the American colonists adapted the word pumpkin.


Try Some Mexican Desserts to Satisfy Any Sweet Tooth


Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Spices are an essential ingredient for fall baking, especially pumpkin pie spice.

This dessert cake though, is not your typical pumpkin spice cake.

The cake contains coconut, which plays off the pumpkin in texture and flavor beautifully.

Close up sopped bite of cake and whipped cream

The pumpkin cake is also topped with whipped heavy cream incorporated with cardamom and sweet shredded coconut,

2 cups all-purpose flour

2/3 cup shredded coconut

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

4 large eggs

3/4 cup coconut oil

1 cup granulated sugar

1 (15 oz) can pumpkin puree

1 cup pecans, chopped

Preheat oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.

In a medium bowl, mix together the flour, coconut, baking powder and soda, salt, cinnamon, ginger, and nutmeg.

In a separate large bowl, add eggs, oil, sugar, and pumpkin puree and beat with an electric mixer until well combined.

Add dry ingredients to pumpkin mixture and beat on low until just combined. Stir in chopped nuts and spread batter in prepared pan.

Bake until center has set, about 25-30 minutes. Remove from oven and let cool for 10 minutes.

Slice and serve topped with fresh whipped cream.


For The Coconut an Pecan Lovers: Coconut Pecan Sugar Cookies


Topping: Fresh Whipped Cream with Cardamom

Fresh whipped cream with Cardamom

1 cup heavy cream

1/4 cup confectioners sugar 

1/4 cup shredded coconut

1/2 teaspoon ground cardamon

Place a large metal bowl with an electric stand or hand beater whipper attachment into the freezer, about 10 minutes.

Metal mixing bowl with whipper attachment
Metal Mixing Bowl and Whipper Attachment

Bowl and whipper along with cream need to be cold, so that the cream whips up fast.

A room temperature bowl and whipper attachment will take longer to whip up the cream.

Add heavy cream to cold bowl. Whip until lite peaks form.

Add powered sugar, cardamom, and coconut. Continue with whipping to incorporate. Whip until picks are firm.

Top whipped cream over s slice of pumpkin cake. Save leftover whipped cream in the refrigerator in an air tight container. Use within 5 days.

How To Fix An Over-Salted Soup

How To Fix An Over-Salted Soup

Salt is considered the most common ingredient in the culinary world. For thousands of years, salt has been used to preserve food and to improve its taste.

As a seasoning, salt helps to bring out the natural flavors in food. It helps to make bland foods palatable.

What You Should Know When Cooking With Salt

In small amounts salt can intensify sweetness and counteract bitter flavors in food.

Salt also aides to release certain molecules in the food making the food more aromatic.

When To Use Salt

Cooks Illustrated says that for the most even seasoning and well-rounded flavor, it is strongly encourage seasoning foods during the cooking process.

They also say that you should avoid iodized salt when cooking, as it can impart a subtle chemical flavor.

Paul Breslin of Rutgers University, who’s primary focus of study is on taste perception with an emphasis on taste discrimination, taste enhancement and suppression, and taste localization, says that salt becomes the dominant flavor when adding it to your food at the table in place of making use of it while cooking your soup.

The salt doesn’t bind with the other flavors and leaves you with a salty aftertaste.

What can you do if you find your soup is to salty?

How To Fix An Over-Salted Soup

The following are some strategies for fixing an overly salty soup.

The easiest fix is to add more water, or stock, if your stock isn’t too salty in the first place. Add a little at a time, tasting as you go.

Chicken Vegetable Soup

This method works best for soups that are brothy rather than thick and creamy.

Starchy ingredients like noodles and rice will absorb some of the excess salt as they cook and help thicken up the soup, so you can add a little more water to further dilute it.

You can also add a potato to your salty soup and remove it after the soup is done. The potato will sock up some of salt.

A splash of acid also helps take soups from good to great.

This would include lemons, limes, vinegar, tomatoes, sugar, pickles, yogurt, and sour cream.

Curried Apple Pumpkin Soup

Of course it depends on your soup base as to which acid you would incorporate. That is, is it a thick base or watery base.

Acids like vinegar or lime, or lemon juice can cut through the saltiness, as can a small amount of sugar. This works best for soups that are just a little too salty and need some balancing.

These types of acids are also a good addition to long-simmered bean soups or rich meat-based soups.

Southwestern Black Bean and Sweet Potato Soup
Southwestern Black Bean and Sweet Potato Soup

How To Prevent Over Salting Your Soup

To prevent over salting your soup implement these cooking tips:

Season Gradually

Soups become saltier the longer they boil, as water evaporates away (salt doesn’t evaporate) so wait to adjust your seasoning and including adding salt towards the end of cooking.

A soup that is perfectly seasoned as it comes to a boil will be far too salty after 30 minutes of cooking.

South Of The Border Chicken Tortilla Soup

Taste and Adjust Several Times

Tasting and adjusting your soup when adding is important – as you will avoid over salting the soup.

Adding salt to a pot of soup

Don’t be afraid to keep tasting and adding salt a little at a time (1/8 to 1/4 teaspoon) towards the end of cooking, until the flavor is just right.


Salt Has Other Uses: The Usefulness of Salt Around The House


Thai Red Curry With Chicken and Vegetables

Thai Red Curry With Chicken and Vegetables

Curry dishes from Thailand have a deliciously different flavor because of the use of the local ingredients, like kafir lime leaves and lemongrass.

Coconut milk is frequently used in Thai curries, though not always.

Depending on the type of chilies used, the strength of a red curry can range from mild to fiery hot.

The secret to making a successful curry is to allow it to simmer for a long period, bringing out the full flavor of the spices.


Read More Here About How To Prepare Thai Food With These Key Ingredients


Thai Red Curry With Chicken and Vegetables

1 can 13.5 oz. Coconut milk

2 to 3 tablespoons fresh lemongrass, minced

1 shallot, sliced

1-2 inch piece ginger, grated

4 to 5 cloves garlic

1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper

2 tablespoons tomato puree

2 tablespoons fish sauce

1 1/2 tablespoon chili powder, or more, depending on how spicy you want it

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons fresh lime juice

Meat and Vegetables

1 cup peas and diced carrots

1 pound boneless chicken thighs or breasts, cut into bite sized cubes

2 tablespoons vegetable oil

Place all curry sauce ingredients in a food processor or blender. Process well. Set aside.

Place a large skillet over medium heat. Add oil and heat. Next add chicken pieces and cook until chicken is oblique in color.

Chick thigh pieces in a skillet

Next, add red curry sauce and mix well.

Next add peas and carrots and mix in. Lower heat to simmer curry for another 5 minutes.

Simmer skillet of red curry with chicken pieces

Serve over rice.

Thai Red Curry With Chicken and Vegetables