Though we’ve been eating some rather elaborate meals, as is typical for the holidays, not every day during the season sees such extravagance. Most evenings for us have seen more low-key dishes. And though I’m sad at having to bid adieu to my favourite time of year, it will be nice to return to some semblance of routine again. Here are a few of the recipes we tried more recently.
Mulligatawny Soup
This mulligatawny soup from Spilling the Beans was not your typical chicken soup. Chickpeas, coconut milk, and a tart apple helped distinguish this from other recipes, and with the help of a deli chicken and boxed stock (we skipped the first step), made it quick to pull together.
Mulligatawny soup
The creaminess reminded me of a chicken and wild rice soup I’ve made in the past, but without the heaviness lent by cream (and instead, added a bit of sweetness). We left the apples too crisp for our liking, but for lunch the next day, they had absorbed more of the broth and blended in with the soup much better. Another one pot dinner for the win!
Sloppy Joes
Sloppy Joes are not something I grew up with, and actually, I only had a vague idea of what it was. Turns out, at its core, it is simply a mixture of ground beef simmered in a tomato sauce, served over toasted buns. Mack was craving this over the holidays, so dug up a Rachael Ray recipe to make for dinner one night, garnished with some cheddar.
Sloppy Joes
This recipe was much too sweet for my taste, and between the ripe Doef’s tomatoes and bell pepper, I think the brown sugar could have been significantly reduced.
As a whole, the dish left me thinking about another recipe with a similar name, the New “New Joe’s Special”, which also uses ground beef as a base for a mixture to be consumed over toast, but has so much more inherent flavour. I think that will be the dish I turn to the next time this craving hits.
Only Here for the Food 