Good morning/afternoon! Just wanted to share my dinner from last night. It’s something I’ve never made OR eaten (ate?) before. I first heard of it from my lovely, former coworker Claire! (Shout out to Claire – Hey giiiirl!) I found this slowcooker version and decided to try it.
Slowcooker Mulligatawny Soup
Changes I made:
- I used 1 large chicken breast instead of the thighs
- I used a Fuji apple, slightly less raisins, and slightly less nutmeg
- I added hot sauce (are you surprised?)
- I used instant brown rice
The verdict: Hmm. Very interesting combination of flavors. It’s funny because the apples look like potatoes, and the raisins plump up and look like black beans. I think Wayne was quite surprised when he took the first bite. I will say… he wasn’t a fan. He said it was too sweet, which I knew he would say. I felt pretty indifferent about it. I’m learning that I don’t really prefer cinnamon/nutmeg flavors in savory dishes, as much as I try to! I’d still recommend giving this soup a try if you like sweet/tangy/savory combinations and somewhat of an Indian-food flavor.
I also threw these garlic toast thingys together.
- 3 whole-wheat hamburger buns, halved
- Garlic salt
- Dried parsley
- Shredded sharp cheddar cheese
- Mix together butter, garlic salt, parsley and spread over bun halves
- Top with cheese
- Bake at 375 for 5-10 minutes until cheese is melted and buns are somewhat crunchy