Two controversies about Saint Mary Magdalene:
1. Some say that she was not a prostitute.
2. Others believe that she is the sister of Martha.
As for me, in my humble opinion, I’m a believe in both. But, the next time you’re in conversation with one of your closest Catholic friends, see what they think. My husband and I talked about it last night, and we had disagreements! So if anyone has sources or suggestions, the Thorpe household is all ears.
3 suggestions for the vindaloo:
1. I started with adding less spice, knowing I could add more for my fire-breathing husband later. He is all about spice…and I am not always about all the spice.
2. This recipe can be made with chicken, beef, lamb, goat…but we went with pork. I thought I was committing culinary heresy! But my husband reminded me that vindaloo is actually the most Christian of curries, especially since its roots are found in Portugal. So, pork away!
3. I got an Instant Pot on Amazon Prime Day (sucker, I know), but this recipe can EASILY be made in any old pot or crock pot! Just have your meat and onions stew for 3-4 hours, until meat is tender to your liking.
2-3 pounds of meat of choice
1 yellow onion, chopped
1 tablespoon tomato paste
salt and pepper, to taste
3 tablespoons oil (I prefer coconut)
- ½ cup white vinegar
- 4-5 dried red Chile peppers (we have a huge back of them from the Mexican aisle at the grocery store, thanks husband)
- 4 whole cloves (not sure what those are? Go to a store that does bulk spices)
- 8 garlic cloves, skin removed
- 1 tablespoon fresh ginger
- 1 teaspoon paprika powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 1/4 curry powder
- 1/2 teaspoon dry mustard
- 1 teaspoon sugar
- Pat the meat dry and cut into bite sizes. Generously season with salt and place in a large non-reactive bowl.
- In another bowl, add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes.
- Blend these into a fine paste using a blender or food processor.
- Add the spice mixture paste to the meat and toss well to evenly coat all the chicken pieces. Let the meat marinate in the refrigerator for 4-6 hours.
- Turn Instant Pot onto Saute. Place coconut oil in pot, followed by meat. Saute for 20-25 minutes.
- Add the chopped onions, tomato paste, salt and pepper to the meat. Give everything a good stir. Finally add ½ cup of water, place the lid of the Instant Pot on and turn on to “Pressure” for 15 minutes.
- Serve with naan or rice; enjoy!
St. Mary Magdalene, pray for us!