Taste
S I M P LY H E A LT H Y
W H AT W E ’ R E E AT I N G
AUTUMN DELIGHT
Fall is here, and that means it’s time to fill the house with the heavenly aroma of homemade soup simmering away on the stove. Why not get the season started on a healthy note with a savory pumpkin soup that is flavorful and nutritious? High in vitamin A, fiber and beta carotene, this bright orange squash is versatile enough for appetizers, main dishes and, of course, desserts. If you would like to make your own pumpkin puree, it’s easy to do. Simply preheat the oven to 375 degrees. Cut sugar pumpkins in half and remove seeds. Place pumpkins on sheet pan and roast for 45 minutes to one hour or until tender. The soft flesh will be easy to scoop out of the skin. Next, transfer to a food processor, mash with a potato masher or run through a food mill. Voilà – homemade pumpkin puree. – Jill Meredith
Chicken curry at Ajanta is served with a healthy portion of rice. pHOtO BY BreNt fUcHS.
Chicken Curry
Ajanta Cuisine Of India
There are food items that set a standard among ethnic eateries. For Mexican restaurants, it may be the carne asada; for Italian establishments, perhaps it’s the red sauce. In Indian cuisine, there are many markers that may be used to measure a restaurant’s culinary chops, but the most reliable would be chicken curry. The chicken should be moist and tender, yet not fall apart in the sauce. The veggies should be cooked until they are perfectly toothsome. The sauce, stained vibrantly by the spices, should be creamy, garlicky and flavorful. Oklahoma City’s Ajanta Cuisine Of India passes the curry test and then some. This nondescript eatery in the northern part of the city offers Indian staples in addition to dishes that are for the more adventurous. The garlic naan is a must for any meal ordered. 12215 N. Pennsylvania Ave., Oklahoma City. 405.752.5283 – Jami Mattox The chicken salad is served on a croissant at Agora Coffeehouse. pHOtO BY BraNdON ScOtt.
Curried Pumpkin-Coconut Soup Makes about 10 cups
2 tbsp. coconut oil 1 onion chopped 1 apple, peeled and chopped 1 serrano pepper, minced Salt and pepper to taste 3/4 tsp. curry powder 4 cups chicken broth 2 (15 oz.) cans pumpkin puree or a scant 4 cups of fresh pumpkin puree 1 3/4 c. light coconut milk in a dutch oven, heat the oil over medium high heat. add the onion, apple and serrano; season with salt and pepper. cook for five to eight minutes, or until onion is translucent and apple and pepper are softened. add the curry powder, broth and pumpkin puree. Bring to a boil, reduce heat and simmer for 10 minutes. Working in batches, transfer to a blender and carefully puree until smooth. return to pot and add coconut milk. return to a simmer briefly, adjust seasoning and serve.
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OKLAHOMA MAGAZINE | OCTOBER 2013
Chicken Salad Sandwich Agora Coffeehouse
There are plenty of places in Tulsa to get a quick, decent lunch, but how many can offer a from-scratch meal for under $10? Not too many would be the correct answer. Agora Coffeehouse, located in the Fontana shopping center at 51st and Memorial, is a coffeehouse that provides casual atmosphere and tasty eats. Be sure to try the chicken salad sandwich, made fresh in Agora’s kitchen. Tender chunks of chicken are
mixed with veggies and dressing and served on Agora’s specialty bread of the day. It’s a filling meal that is great for a hearty lunch or light supper. Don’t leave without sampling one of Agora’s delectable desserts, which change daily. The coffeehouse also offers hot and cold coffee drinks as well as smoothies and breakfast options. 4959 S. 79th E. Ave., Tulsa. www.agoracoffeehouse. com – Jami Mattox