This weekend is supposed to be a somewhat cooking-free one for me. Plus I’ve been trying to clean out old stuff from closets, use up leftovers, etc.
Last night (Friday) I made mulligatawny soup, from a recipe I printed out from Cooking Light years ago. I’ve let my Cooking Light subscription lapse; I wonder if I could still link to it – let’s see – yep, here it is, not to mention various and sundry other re-posts.
I made the soup with chicken pulled from 5 chicken thighs, that I had cooked according to a recipe in Madhur Jaffrey’s Quick & Easy Indian Cooking – Shahi murgh, Royal Chicken Cooked in Yogurt – Sunday night. I bought this cookbook because it was recommended by the TidBits folks, Adam & Tonya Engst, way back in 1999, when their son, Tristan, was new (he is now about 10 years old) as a good resource for cooking quick, family dinners when both of you work (and, if you scroll down on the worldCat page for the book linked to above, Adam’s Amazon review from 1999 is still there). I added some additional spices, cinnamon & coriander, and lemon juice and a spoonful of honey. I made a salad, with lettuce leftover from the one-dish dinner, doused with a bit too much of the Cafe Flora ranch dressing, and topped with a bit too much of the leftover corn and roasted squash cubes that were an enchilada filling – kind of soggy, but eliminating dribs and drabs of this and that from my fridge. And I hauled an envelope of pappadums out of the pantry closet and microwaved them to crispyness.
Stack o' Pappadums
Continuing my clearing and cleaning craze, tonight we had fried rice, leftover from Tuesday night, supplemented with these good egg rolls that the co-op sells, LingLing brand
Ling Ling brand cute panda
