Mulligatawny Soup

Last semester the dining hall served mulligatawny soup for dinner one day--I was skeptic, but tried it. It was amazing, and I've been looking for a recipe to recreate it. Stephanie O'dea at A Year of Slowcooking has the winning recipe for mulligatawny soup! 

I thought this was fitting for the first day of fall. The leaves don't change color in Arizona, but a girl can live vicariously through NY pictures!

photo from here

The name is weird and the ingredients may sound weird, but it is superb! Give it a try, please!
 

Ingredients:

2 boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)

Get Cookin'

Put the chicken thighs into the bottom of the crockpot--add apple, carrots, tomatoes (juice, too), onion flakes, and raisins,lemon juice, spices, and broth.

Stir to mix the spices.

Cover and cook on low for 8-10 hours. 

Turn to high and stir in the uncooked rice about an hour before serving. 

Chocolate Nutella Cookies

Chocolate chip cookies are my favorite, but these must come in a close second--chocolate + nutella = heaven. You must try them, as soon as possible! The cookie dough by itself is even better than the cooked cookies!
After working on my honors prospectus all weekend (plus 3 honors contract proposals and studying for a poli sci exam) I loved relaxing and baking these on Sunday!

photo and recipe from here

Ingredients:

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of Nutella
• 1/2 teaspoon of vanilla
• 2 eggs
• 2 cups, plus 2 tablespoons of all-purpose flour
• 1/4 cup of unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup of chocolate chips

Get Cookin'

1 Preheat oven to 350F. Cream butter in an electric mixer for about 3 minutes until light and fluffy. Add the sugars and Nutella and mix well.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix.

3 Sift together the flour, cocoa, salt, and baking soda. Mix into the butter mixture on low speed. Fold in chocolate chips and refrigerate the dough for ten minutes (I refrigerated mine for an hour).

4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

Let Us Eat Cake!

 photo from Poppytalk

If you wish to be glamourous,

become a cake baker. It is a simple

accomplishment, rewarding beyond

its desserts! At birthdays and 

weddings, as well as on otherm ore

casual occations, a cake is 

frequently the center of interest.

-Irma S. Rombauer

Lemony Grilled Lamb Kebabs With Peppers and Onions

I love Mediterranean food. Give me the lamb, hummus, pita, anything! This is easy, healthy and would go great with the orzo salad I blogged about earlier today.

photo:http://tinyurl.com/28uolhu

Ingredients:

• For the kebabs:
• 3 1/2 pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• kosher salt and black pepper
• 4 bell peppers, seeded and cut into 2-inch-wide strips
• 2 medium red onions, each cut into 6 wedges (root ends left intact)
• 1/3 cup fresh lemon juice, plus lemon wedges for serving
• For the relish:
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 small clove garlic, finely chopped
• kosher salt and black pepper
• 1 cup chopped fresh mint
• 4 scallions, chopped

Get Cookin'

1. Heat grill to medium-high. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.
2. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Grill the lamb skewers and the vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes. Serve with the Mint and Scallion Relish and the lemon wedges. 
4. For the relish:
5. In a small bowl, whisk together the oil, lemon juice, honey, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Stir in the mint and scallions.

Orzo Salad With Zucchini and Feta

My father eats more zucchini than the average person. It's his favorite veggie. He's kind of picky about some other veggies, so we are always trying to find new spins on zucchini. This sounds delish. Thanks, Real Simple!

photo:http://tinyurl.com/22ojmw5

Ingredients: 

• 8 ounces orzo (1⁄2 box)
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1/2 teaspoon crushed red pepper
• kosher salt and black pepper
• 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
• 8 ounces Feta, crumbled (2 cups)
• 1/4 cup chopped fresh dill

Get Cookin'

1. Cook the orzo according to the package directions. Drain and run under cold water to cool.
2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.
3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Peanut Butter Cup and Pretzel Terrine

Happy Summer to All!
I read an article in the Arizona Republic today that Arizona is having a 'cool' summer. I admit it--it hasn't been quite as scorching as usual. But, it's still hot. This is another alternative dessert that doens't require the use of an oven.

photo:http://tinyurl.com/3yy9tcj

1. Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1½ pints vanilla ice cream, and ¾ cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
2. To serve, remove from pan and slice.

Caramel-Almond Ice Cream Torte

My family had a birthday dinner a couple that are close family friends--their birthdays are two days apart! Trying to find a light dessert to replace birthday cake, my mum was struggling on choosing a recipe. I'd seen this 'ice cream cake' type dessert in the June issue of Real Simple and was dying to try it--this gave us the perfect excuse!

photo: http://tinyurl.com/29gd4ka

1. Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
2. Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.