Recipe: Mulligatawny Soup – An Everything Soup for an Everyday Occasion

Mulligatawny Soup is an English soup with Indian roots, and it translates loosely to pepper-water.  Mulligatawny Soup can literally be anything & any ingredients, but most often curry/curry paste, chicken, legumes, coconut, carrots, and apples are used.  The consistency (at least in the kinds I’ve had) has been puréed.  This soup can also easily be adopted for other diets, simply swap ingredients that don’t work for you with others that do.  Mulligatawny soup is meant to be a soup you can make differently each time you make it!

So here’s a version of Mulligatawny soup from Pioneer Woman’s Site:

Ingredients: 

  • 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces (could be easily swapped for faux Chik’in strips or another hearty veggie, like portabello mushrooms)
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter (ghee could be used if you have that on hand…if you don’t know, ghee is a shelf-stable butter from India)
  • 1 whole Medium Onion (try a different color or variety of onion to jazz things up!)
  • 3 whole carrots (did you know that carrots have many different colors?)From: http://www.prouditaliancook.com/wp-content/uploads/2013/07/raw-carrots.jpg
  • 3 cloves Garlic, Minced Finely
  • 1/4 cup All-purpose Flour (this is used as a thickening agent, agar agar or guar gum serve the same purpose without the gluten)
  • 1 Tablespoon Curry Powder (or curry paste if you love curry!)
  • 32 ounces, fluid Chicken Broth (or veggie broth)
  • 2 cups Half-and-half (or full fat coconut milk from a can would work well)
  • 1 whole Granny Smith Apple, Peeled And Diced (this adds a surprising depth of flavor to the Mulligatawny soup…I’ve never had a variety without it)
  • 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste (or omit this entirely if you want)
  • 2 teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • Cayenne Pepper (or a spice of choice or none)

 

To make the soup, you want to first cook your protein of choice thoroughly in a little bit of oil/butter (with chicken until the internal temperature is 165° F/ 75° C).  Remove the cooked chicken, and add your garlic and onion into the same pan as the chicken.  Cook until the onion starts to become translucent.  Add the flour and the curry and thoroughly stir in to incorporate.  Add the broth to de-glaze the pan (careful of the steam!).  At this point, add the harder veggies like carrots (or any other veggies that you want to add) to provide them a longer cooking time.  After 10 min or so (test the veggies to see if they are semi-soft/soft to the fork) add the cooked chicken, the other spices, half and half, and the apples.  Cook for another 5-10 min or until all veggies/fruit are tender.  Be sure to taste to see if you like how it tastes.

As an optional texture related final step, you can take out half of the soup, place into the blender, and blend until smooth.  Add the blended soup back into the other half.

Voilà!  You’re done!  Enjoy!

Produce Review: Fingered Citron/”Buddha’s Hand”

buddhas-hand

I pride myself on trying new/different fruit and veggies, and this week I tried a fingered citron, known more by it’s other name: “Buddha’s Hand”, for the first time.  Perhaps you’ve seen this odd yellow fruit in your local grocery store, but what is it & most importantly, what do you do with it?  The fingered citron is almost all rind and a substance called pith (the bitter white stuff that’s inside an orange peel for example), doesn’t have seeds, and has a very unique and strong smell that can be described as lemony, floral (some say lavender), and with slight vanilla notes.

pith

The Buddha’s Hand is actually prized more for its decorative shape and super-lemony fragrance than its taste, but it is completely edible.  I tried one of the fingers, and although it’s all pith inside, it has a mild lemon taste without the acid and bitterness present in other members of the lemon family.  The finger was oddly dry and spongy in texture.  You don’t expect fruit to not have fruit or juice inside!  However, the real “flavor-pizzazz” of this citron comes from the yellow rind, and the Buddha’s Hand can be used in place of lemon zest in any lemon recipe.  There are some recipes specifically tailored to using Buddha’s Hand: candied Buddha’s Hand, marmalade, waffles, and infused beverages.  In particular I wanted to share with you all a link to a recipe to make Buddha’s Hand Waffles (click here).

So next time you’re in the produce isle, why not take a look to see if you might spot a Buddha’s Hand?  Please let me know if you try one!  Till next fruit/veggie exploration!

~Abby

 

For more on the History of the Buddha’s Hand:

Visit One Green Planet’s Buddha’s Hand Site

For more ideas on how to use a Buddha’s Hand:

Visit the Smithsonian Buddha’s Hand Website

Photos from:

Fruit Maven

 

Revamp a Super Bowl Classic: Spicy Buffalo Cauliflower “Wings”

The Super Bowl is fast approaching, and I thought it would be fun to share a veggie version of a Super Bowl snack staple: Buffalo Wings.  Cauliflower takes the place of the chicken in this variation.  Perhaps you can give this recipe a try this weekend and see what you think!

Buffalo Cauliflower Bites

Spicy Buffalo Cauliflower “Wings”/Bites:

1 cup water, dairy milk, or soy milk
1 cup flour (any kind will work—even gluten-free!)
2 tsp. garlic powder (if you want a big garlic flavor substitute with garlic granules if you have them on hand)
1 head of cauliflower, chopped into pieces that are loosely “wing” sized
1 cup buffalo or hot sauce (personally I like Frank’s Original or Buffalo)
1 Tbsp. vegetable oil, melted butter, or melted vegan butter

  • Preheat the oven to 450°F.
  • Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
  • Core the cauliflower to remove the green stalk base & green leafy sides.
  • Chop the cauliflower into loosely “wing” sized pieces.
  • Coat the cauliflower pieces with the flour mixture (this is a good step for kids to help with too!) and place in a shallow baking dish. Bake for 18 minutes.
  • While the cauliflower is baking, combine your buffalo/hot sauce of choice and oil/butter in a small bowl.
  • Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.

You can serve your Spicy Cauliflower Bites alongside an assortment of veggie sticks (carrots and celery are popular) and your dressing of choice for dipping (ranch and blue cheese are popular).

And that’s it!  I hope you enjoy, and please let me know how yours turned out.  I’ll be updating soon with my review of the recipe & pictures of my addition.

Credits:

-Photo from: Natural Grocer’s Blog Post on Buffalo Cauliflower Bites

-Recipe adopted from: Peta’s Spicy Buffalo Cauliflower ‘Wings’ Recipe Page