I know I’m no
t alone. Millions of women are out there just like me, juggling career, children and sanity on a daily basis. Yet, no matter how frenzied the day is, one thing is always true….there MUST be dinner.
In and amongst all the cooking I do, I have a few standby “go-to” recipes for busy evenings. To qualify as “go to”, recipes need to be tasty and pull together very quickly. Here’s one of my favorites: my own version of the Indian inspired Mulligatawny Soup. Simple, quick, slightly exotic and along with some warm bread (try Naan) and fresh fruit, deeply satisfying.
Mulligatawny Soup
2 boneless, skinless chicken breasts.
1 tbsp olive oil
4 large carrots, peeled and sliced
1 large yellow onion, sliced
32 oz low sodium chicken stock
12 oz light coconut milk
1/2 cup long grain fragrant white rice (try Basmati)
1 1/4 cup water
1 cup chopped fresh cilantro
1 tbsp curry powder
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/8 tsp cayenne pepper
Salt and Pepper
1. Preheat oven to 375 F
2. Place chicken in a lightly oiled oven proof dish, sprinkle on salt, pepper and cayenne. Place dish in oven for 30 minutes or until cooked through.
3. In a small pot, or rice cooker, add rice and water and cook until done and tender. Cover and hold until needed.
3. While the chicken and rice are cooking, add oil to a 3-5 quart pot, over medium high heat. Add onion and carrots, reduce heat to medium, cover and allow vegetables to soften slightly.
4. Add curry, coriander and cumin to vegetables and stir until coated.
5. Add chicken stock and coconut milk to vegetables. Increase heat back to medium high.
6. Cut cooked chicken into cubes and add to soup as well as the cooked rice.
7. Add cilantro and stir well. If soup is too thick, extra stock or coconut milk may be added.
8. Adjust flavors to taste with salt, pepper or more of the spices if desired.
Anyone have any “go to” recipes to share?
