Mulligatawny Soup

Mulligatawny Soup pinterest

When the temperature dropped and we started wearing sweaters, the very first soup I made was this Mulligatawny. It’s the soup I missed the most over the summer and I couldn’t wait for the broth rich with curry and thickened with cream, each bite a little sweeter from the apple. It so happened that I got a cold the same week and the soup  perfectly soothed a tired throat. This is our family’s current favorite.

Mulligatawny Soup-4

This recipe comes from Mel’s Kitchen Cafe, one of my favorite food blogs.

1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
3 tablespoons corn starch
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper
¾ cup whipping cream

In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and stir occasionally until the onion is softened, about five minutes. Add the curry powder and stir. Add the chicken broth and heat to a gentle simmer.

In a small bowl, stir the 3 tablespoons of corn starch with 3 tablespoons of water. Stir the soup continually while pouring in the corn starch mixture. Continue to stir until the soup is thickened. Let the soup simmer for ten minutes. Add the chicken, salt, thyme, pepper and cream and continue to cook until the soup is heated through, about four minutes.

I like keeping the rice separate from the soup so the rice doesn’t suck up all of the broth. To serve: add about 1/3 cup of rice to each bowl and pour a cup or so of soup over the rice. Toast with jam is the perfect, simple accompaniment.

Mulligatawny Soup-5

Mulligatawny Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 cup chopped carrots, about 3 large carrots, peeled
  • 1 cup thinly chopped celery, about 3 stalks
  • 3 tablespoons corn starch
  • 2 tablespoons curry powder or 1 tablespoon hot curry powder
  • 6 cups low-sodium chicken broth
  • ½ Granny Smith or other tart apple, cored, peeled and chopped
  • 2 cups cooked rice, white or brown
  • 2 cups cooked, diced chicken, about 2 chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¾ cup whipping cream
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and stir occasionally until the onion is softened, about five minutes. Add the curry powder and stir. Add the chicken broth and heat to a gentle simmer.
  2. In a small bowl, stir the 3 tablespoons of corn starch with 3 tablespoons of water. Stir the soup continually while pouring in the corn starch mixture. Continue to stir until the soup is thickened. Let the soup simmer for ten minutes. Add the chicken, salt, thyme, pepper and cream and continue to cook until the soup is heated through, about four minutes.
  3. I like keeping the rice separate from the soup so the rice doesn't suck up all of the broth. To serve: add about ⅓ cup of rice to each bowl and pour a cup or so of soup over the rice. Toast with jam is the perfect, simple accompaniment.

Mulligatawny Soup-6

Sautéed Brussel Sprouts and Apples

 

Brussel Sprouts and Apples Wide

This is a delectable fall recipe for Sautéed Brussel Sprouts and Apples. Fall is the season of apples and while savory apple recipes may not be the first way you think to use apples, it’s one of our favorite preparations. This recipe blends a savory vegetable, with the sweet tanginess of an apple, plus it has an added crunch from the toasted pine nuts. This is a wonderful side to a pork chop or pork tenderloin.

When picking apples for cooking I recommend firm crisp and tart ones like Granny Smith, Pippen, or Cortland. I have to confess for this recipe I used a Honeycrisp apple because I had it on hand and it was still lovely. An inexpensive alternative to pricy pine nuts can be slivered almonds. In either case toasting your nuts is the key to bringing out their rich oils and flavor. Many recipes suggest that you toast your nuts in the oven, but I recommend owning a small cast iron pan and toasting them on the stove top. It’s quick and you can stir them regularly to keep them from burning.

pine nuts

Ingredients:
3 Tablespoons pine nuts, (sliver almonds will work too)
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 pound brussel sprouts, halved
1 large apple, cut into 1/2 cubes
salt and freshly ground pepper

Directions:
In a small pan, toast the pine nuts over medium heat until brown, about 2 minutes.

In a large saucepan or skillet, add olive oil and butter and cook over medium-heat. When butter is fully melted and starting to foam, add the brussels sprouts cut side down. It’s OK if they slightly overlap but don’t put them more than 2 deep. Turn the heat down to medium and cook, leaving the sprouts undisturbed, for 4 minutes. Don’t stir! This allows the bottoms to brown and caramelize. After 4 minutes stir sprouts so that browned sides are mostly up. Cook the second side undisturbed for another 4 minutes.

When the sprouts are browned on both sides, stir again and add the diced apples. Stir every 2 minutes until the apples are just soft, about 5 minutes. Add the toasted pine nuts, season to taste with salt and pepper.

Brussel Sprouts and Apples

Recipe adapted from Apples, From Harvest to Table by Amy Pennington

Chicken Salad with Fresh Herbs and Roasted Tomatoes

chicken salad with roasted tomatoes square2pinterest-5026

This salad. This salad sings to you.

The intensity of the herbs and arugula pair perfectly with the subtlety of the beans and chicken. I have cooked it four times since my discovery and my kids loved it too. I discovered this recipe in the Wall Street Journal. My husband and I decided we needed to look and act more intelligent, so we bought ourselves the Wall Street Journal print edition. We used to look at our phones for the news, but my problem was I’d usually end up distracted by social media when I wanted to be reading the news. So, we bought the print edition and I feel about ten years older than I am when I walk outside, curse the paper boy who can’t get the paper past our front sidewalk and pick up my paper to read while eating breakfast. I like being more informed about the world. But, the total bonus is the recipes in the personal section. My first attempt at one of these famous chef recipes was a total win. This salad is as good as rabbit food gets. There are all these herbs: paprika, rosemary, thyme and tarragon and I doubted that they would all go together with the spiciness of the arugula, but Ms. Jessica Koslow owns a restaurant and knows a thing or two about recipe creation and this recipe is refreshing, revitalizing and just plain delicious. I hope you’ll try it.

chicken salad with roasted tomatoes-5026

The recipe calls for shelling beans which I think would be simply fantastic. The problem was that there were no fresh shelling beans within a 25 mile radius of my house, and I so wanted to try this recipe that I did something a little blasphemous. I used canned beans. And, the result was still so yummy that I say if you can’t find shelling beans, or want something bright and vibrant in the winter, give the canned beans a try. If you can find fresh shelling beans, then please brag in the comments with how delicious your salad was.

I used cherry tomatoes when I first made this salad, but used my garden tomatoes when they were at there peak. Both worked great. There is no better kitchen smell than tomatoes caramelizing in the oven.


chicken salad with roasted tomatoes-5022
chicken salad with roasted tomatoes-5028

2 cups fresh shelling beans (or 1 can great white northern beans)
2 1/2 tablespoons red wine vinegar
6 tablespoons olive oil
1 1/2 teaspoons smoked paprika
sea salt
ground pepper
2 cups tomatoes, chopped or 2 cups cherry tomatoes, halved
2 teaspoons finely chopped rosemary
2 teaspoons chopped thyme
1/2 shallot, finely diced
2 cups shredded rotisserie chicken meat, skin discarded
2 tablespoons chopped tarragon
2 scallions, thinly sliced
1 lemon, halved
4 cups arugula

Heat the oven to 425 º.

1. First step is preparing the beans. The shelling beans require a bit more work, but if you can get your hands on them, it’s worth it.

If you are using shelling beans: Add beans to a medium pot filled halfway up with water. Set pot over high heat and bring to a boil. Reduce the heat and simmer the beans until they are tender, for about 30 minutes. Drain the beans and toss to dry. Add beans to a large bowl. Toss with 1 1/2 tablespoons red wine vinegar, 2 tablespoons olive oil and the 1 1/2 teaspoons of smoked paprika.

If you are using canned beans: Drain the beans in a colander and rinse with cold water. Toss the beans to dry. Add beans to a large bowl. Toss with 1 1/2 tablespoons red wine vinegar, 2 tablespoons olive oil and the 1 1/2 teaspoons of smoked paprika.

2. Meanwhile on a large cooking sheet, toss the tomatoes with 2 tablespoons olive oil, rosemary, thyme, and salt and pepper to taste. Roast the tomatoes in the 425º oven for 20 minutes or until they are caramelized and wrinkled, about 20-25 minutes.

3. Place the shallots in a medium salad bowl and cover with the remaining 1 tablespoon of red wine vinegar.

4. Toss the chicken into a bowl with the seasoned beans. Add the roasted tomatoes, pan drippings, tarragon and scallions. Mix until combined and add lemon juice to taste. I used the whole lemon.

5. Add the arugula to the salad bowl and toss with the vinegar and shallots.

6. Plate the salad. Place about one cup of the arugula on a plate and add 1/4th of the chicken salad on top.

 

chicken salad with roasted tomatoes-5032

Chicken Salad with Fresh Herbs and Roasted Tomatoes
 
Prep time
Cook time
Total time
 
Full of herbs and flavor, this chicken salad is as vibrant and delicious as salad can be.
Author:
Serves: 4
Ingredients
  • 2 cups fresh shelling beans (or 1 can great white northern beans)
  • 2½ tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • sea salt
  • ground pepper
  • 2 cups tomatoes, chopped or 2 cups cherry tomatoes, halved
  • 2 teaspoons finely chopped rosemary
  • 2 teaspoons chopped thyme
  • ½ shallot, finely diced
  • 2 cups shredded rotisserie chicken meat, skin discarded
  • 2 tablespoons chopped tarragon
  • 2 scallions, thinly sliced
  • 1 lemon, halved
  • 4 cups arugula
Instructions
  1. Heat the oven to 425 º.
  2. First step is preparing the beans. The shelling beans require a bit more work, but if you can get your hands on them, it's worth it.
  3. If you are using shelling beans: Add beans to a medium pot filled halfway up with water. Set pot over high heat and bring to a boil. Reduce the heat and simmer the beans until they are tender, for about 30 minutes. Drain the beans and toss to dry. Add beans to a large bowl. Toss with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil and the 1½ teaspoons of smoked paprika.
  4. If you are using canned beans: Drain the beans in a colander and rinse with cold water. Toss the beans to dry. Add beans to a large bowl. Toss with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil and the 1½ teaspoons of smoked paprika.
  5. Meanwhile on a large cooking sheet, toss the tomatoes with 2 tablespoons olive oil, rosemary, thyme, and salt and pepper to taste. Roast the tomatoes in the 425º oven for 20 minutes or until they are caramelized and wrinkled, about 20-25 minutes.
  6. Place the shallots in a medium salad bowl and cover with the remaining 1 tablespoon of red wine vinegar.
  7. Toss the chicken into a bowl with the seasoned beans. Add the roasted tomatoes, pan drippings, tarragon and scallions. Mix until combined and add lemon juice to taste. I used the whole lemon.
  8. Add the arugula to the salad bowl and toss with the vinegar and shallots.
  9. Plate the salad. Place about one cup of the arugula on a plate and add ¼th of the chicken salad on top.

 

Baked Apple Cider Donuts

Appe Cider Donuts

I have to confess until I married my husband, I hadn’t heard or had the pleasure of eating an Apple Cider Donut. They were a special fall treat for him on his school field trips to Edwards Apple Orchard in Northern Illinois. Once we had kids and started visiting pumpkin farms, he zoned in on the concession stands looking for his beloved apple cider donuts. Sadly, it took him several years to find a farm that served a true apple cider donut. Also sadly, it only occurred to me after 10 years, that I can satiate his craving from home.

Now I’m not a fan of deep frying at home. It just plain scares me. So when I found many other bloggers baking donuts, I thought it was ingenius. I purchased this Wilton Nonstick Donut Pan (affiliate link, because I loved it).

I tried several donut recipes before I received a “just like I remember it” praise. I found this recipe on Sallys Baking Addiction. What makes this recipe work well, is the reduced apple cider. It added such a strong apple flavor that was missing from other recipes. The apple flavor of these Baked Apple Cider Donuts is enhanced by the cinnamon sugar topping, so don’t skip it. Enjoy these with your morning coffee, or even as a dessert. These will now be a fall tradition in our home and hopefully yours as well.

Appe Cider Donuts

 

Ingredients

Donuts:
1 and 1/4 cups apple cider
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg, room temperature*
2 Tablespoons unsalted butter, melted
1/2 cup light brown sugar (or dark brown)
1/2 cup granulated sugar
1/2 cup buttermilk, room temperature*
1 teaspoon vanilla extract

Topping:
¼ cup sugar
¼ cup brown sugar
1 Tablespoon cinnamon
2 Tablespoon butter, melted

 

Directions

Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, cloves, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.

Preheat oven to 350F degrees. Spray a donut pan with nonstick spray. Set aside.

Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.

Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as over-mixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.

To fill the donut pan up with batter, simple spoon the batter into a large zipped-top bag, cut off one bottom corner and pipe the batter into the pan. Fill each crevice 2/3 of the way full. (Any more than that and the donuts will puff up and you will lose the hole in the center.) Bake the donuts for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.

Mix sugar, brown sugar and cinnamon in a small bowl. Brush each donut with the melted butter and toss it in the sugar mixture.

 

Baked Apple Cider Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • Donuts:
  • 1 and ¼ cups apple cider
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 large egg, room temperature*
  • 2 Tablespoons unsalted butter, melted
  • ½ cup light brown sugar (or dark brown)
  • ½ cup granulated sugar
  • ½ cup buttermilk, room temperature*
  • 1 teaspoon vanilla extract
  • Topping:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 Tablespoon cinnamon
  • 2 Tablespoon butter, melted
Instructions
  1. Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, cloves, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need ½ cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
  2. Preheat oven to 350F degrees. Spray a donut pan with nonstick spray. Set aside.
  3. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and ½ cup of concentrated apple cider.
  4. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as over-mixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.
  5. To fill the donut pan up with batter, simple spoon the batter into a large zipped-top bag, cut off one bottom corner and pipe the batter into the pan. Fill each crevice ⅔ of the way full. (Any more than that and the donuts will puff up and you will lose the hole in the center.) Bake the donuts for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.
  6. Mix sugar, brown sugar and cinnamon in a small bowl. Brush each donut with the melted butter and toss it in the sugar mixture.

 

Egg Foo Yung {Easy Weeknight Dinner}

Egg Foo Young-pinterest

I know. You are already judging Egg Foo Yung as not the handsomest dinner ever, but I promise it’s worth making. I ate Egg Foo Young a few nights ago after not eating it for over fifteen years and I was so happy that my eating experience equaled the nostalgia.  My mom used to make it for us growing up and I started thinking about it when I saw that our local grocery store carried mung bean sprouts and I thought to myself, “I bet my kids would like that.” I tried out my hypothesis and 5 out of 6 loved Wednesday’s meal, that’s a big win in my book. It was easy enough to have the kids help cook and it’s one of those recipes like omelettes, egg tacos, baked potato bars, salad wraps, breakfast casserole or french toast that can be made a million different ways with ingredients on hand for a quick and easy dinner that almost all of the family will love, almost all of the time and I think that’s about a good a we can do on a Wednesday night.

Egg Foo Yung 

12 eggs
3/4 cup celery
3/4 cup mushrooms
3/4 cup onion
3/4 cup shredded chicken breast
1 1/2 cups mung bean sprouts
1 tablespoon soy sauce (Gluten-free if you need this GF)
Vegetable oil for pan-frying

Sauce
1 1/2 cups chicken broth
3 tablespoons soy sauce (Use Gluten-free soy sauce if you need this gluten-free)
3 teaspoons sugar
2 tablespoons cornstarch

3 green onions, diced for serving

Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring.  Continue to stir until the mixture has thickened. Remove from heat.

Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a 1/3 measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200º oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.

Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.

egg foo yung

Egg Foo Yung {Easy Weeknight Dinner}
 
Prep time
Cook time
Total time
 
An easy, throw together weeknight meal that almost all of the family will love almost all of the time.
Author:
Cuisine: Chinese
Serves: 6
Ingredients
  • Egg Foo Yung
  • 12 eggs
  • ¾ cup celery
  • ¾ cup mushrooms
  • ¾ cup onion
  • ¾ cup shredded chicken breast
  • 1½ cups mung bean sprouts
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you need this GF)
  • Vegetable oil for pan-frying
  • Sauce
  • 1½ cups chicken broth
  • 3 tablespoons soy sauce (use gluten-free soy sauce if you need this GF)
  • 3 teaspoons sugar
  • 2 tablespoons cornstarch
  • 3 green onions, diced for serving
Instructions
  1. Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring. Continue to stir until the mixture has thickened. Remove from heat.
  2. Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a ⅓ measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200º oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.
  3. Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.