Mulligatawny Soup

Last night we had Mulligatawny Soup from the Fannie Farmer Cookbook. It was very very good. Ingredients include:

  • Onion
  • Carrot
  • Celery
  • Green Pepper
  • Chicken
  • Butter
  • Flour
  • Curry Powder
  • Nutmeg
  • Apple
  • Chicken Stock
  • Clove
  • Parsley
  • Rice

It was supposded to have tomatoes, but the can we bought the other night is awol.

So, since Sean decided to only post an ingredients list I thought I would come back and edit this post with the actual recipe for anyone who might want to make it. It was really good.

Mulligatawny Soup

, from The Fanny Farmer Cookbook (1979)

"A soup from India found its way into American cookery long before the Civil War. A recipe for it appeared in the original Fannie Farmer cook Book of 1896."

Yeilds Approximately 8 Cups


  • 4 Tbs. butter
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 stalk celery with leaves, diced
  • 1 green pepper, diced
  • 1 apple, peeled and diced (we used granny smith)
  • 1 C (1/4 L) diced raw chicken (approximately 1 pound)
  • 1/3 C (50 g) flour
  • 1-2 tsp. curry powder
  • 1/4 tsp. nutmeg
  • 5 C (1 1/4 L) chicken stock or canned broth
  • 2 cloves, crushed (sean used a plastic bag and a hammer to crush)
  • 2 sprigs parsley, chopped
  • 1 C (1/4 L) canned or chopped tomatoes
  • 2 C (1/2 L) hot cooked rice
  • Salt
  • Freshly ground pepper

Melt the butter in a large soup pot. Add the onion, carrot, celery, green pepper, apple, and chicken, and cook slowly, stirring frequently, for about 15 minnutes. Mix the flour with 1 tsp. curry powder and the nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring from time to time. Sir in the stock, then add the cloves, parsley, and tomatoes. Partially cover and simmervor about 1 hour. Add salt and pepper to taste and more curry powder if you wish. Pass the rice seperatelyy or spoon some into each bowl as you serve the soup.

We used more rice per bowl than the recipe called for, but that is personal choice.

Posted by Sean at 5:16 pm (Edit)

Mushroom & Olive Pizza

Last night I made pizza using crust made in the bread machine. It was pretty ghetto. Jarred sauce, jarred sliced olives, canned mushrooms, pre-shredded mozerlla. Flavor was good, but the crust baked down to the pizza stone pretty thoroughly. Uhg.

Posted by Sean at 10:46 pm (Edit)

Asian - Tuna Patties and Green Beans

So tonight I had to work late so we picked the easiest meal that we had choosen for the week.

Asian Tuna Patties


These are a great meal when you want something quick, yet are sick of the same old thing like Mac and Cheese. We usually use dumpling sauce in place of the teriaki, but today we ended up using Hosin because that is what we had on hand.

Sauted Green Beans

I don't really have a recipe for these. I keep trying different things in hopes of copying a favorite dish from a local restaurant, LuLu's Dim Sum and Then Sum.

This time I sauted a couple of cloves of garlic in some oilve oil with a drizzel of sesame oil. Then I added fresh green beans. After that cooked for a bit, I poured on some oyster sauce and some Hosin sauce. I sauted that until the beans were crisp tender and then added toasted sesame seeds.

This is as close as I have come to the dish I was trying to imitate, but it is still not right. Sean thought it was too salty, but I thought the salt level was just right.

We would have had some Sake with dinner, but we forgot to put it in too chill so we will stick with water tonight.

Posted by Nicole at 1:33 am (Edit)

Beans, Some Like it Hot

From: All Recipes

"South Asian influenced beans with a kick. Great served over rice or in a tortilla as leftover burritos. Serve over rice (jasmine rice is my first choice). They come out really spicy, so add only as much spice as you're comfortable with."

This is rapidly becoming one of my favorite dishes. The Asian curry flavor is fantastic and the beans give it a heartiness that many vegetarian dishes don't have. You can, of course, adjust the level of spicyness to your own liking, but as listed, the recipe has some real kick.

Posted by Sean at 12:24 pm (Edit)

Creamy Carrot With Curry Soup

Creamy Carrot With Curry Soup From

We had a crapload of carrots and needed a good way to use them. Since we like squash soups with curry, I thought this would be a good choice. I used a bit more half and half than the recipe called for and substituted toasted almond slivers for the pistachios. The almonds added a rich nuttyness to the flavor and a crunch that was very nice. Since Sean doesn't like cooked carrots, but liked this soup, this recipe is probably a keeper.

This recipe could easily substitute vegetable broth for chicken broth if you wanted it to be vegetarian.

Posted by Nicole at 1:52 am (Edit)