JBug's Kitchen Antics: Mulligatawny Soup and Buttermilk Biscuits

There's not much better on a cold Friday night than a bowl of stick to your ribs soup, except maybe when it's on the same plate as warm from the oven biscuits as well.

I picked up a 5 pounder of self rising flour last week even though it's easy enough to make it yourself by adding half a teaspoon of salt and a teaspoon and a half of baking powder to every cup of regular all purpose flour. I was just being lazy. Anyway, now I've got to use the stuff so buttermilk biscuits seemed like just the ticket and they're so blinkin' easy to make, I had no excuse.

Cuddled up all warm and cozy next to a bowl of spiced up chicken and rice soup, it seemed like just the thing to welcome my Big Guy home after a long day in the salt mines. Now, we've had this soup before a couple of times so I won't go into it much except to point you in the direction of a previous post but just so you know, it's not a pansy kind of soup at all. Loaded with curry, sweetened with an apple and finished with a touch of coconut milk, it is guaranteed to put a smile on your face.

Chicken and Rice Soup with Zip (adapted from Jackson Hole Cooks)

This warm and wonderful soup is also known as Mulligatawny and is a perfect après ski or rainy day bowl of warm comfort. It freezes very well and like most soups, the flavors improve with time.

2 tablespoons butter

1 large onion, chopped

2 medium carrots, diced

2 ribs celery, diced

1-1/2 pounds chicken thighs or breasts, skinned, boned and cut into half inch pieces

3 tablespoons flour

1 tablespoon curry powder

1 teaspoon Garam Masala

1 bay leaf

4 cups chicken stock

1/2 cup uncooked basmati rice

1 Granny Smith apple, peeled, cored and cut into quarter inch dice

1 teaspoon salt

Coarse ground black pepper to taste

Grated rind of 1 lemon

1/2 cup coconut milk (lite unsweetened)

Melt butter in large stock pot. Add onion, carrot and celery and sauté until onion is soft. Move vegetables over to one side of pot and add chicken. Cook until chicken is no longer pink. Add flour, curry and Garam Masala. Cook stirring for 3 minutes. Add chicken stock, bring to a boil stirring constantly then reduce heat, cover and simmer for 15 minutes. Add rice, apple, salt and pepper. Simmer for another 15 minutes, covered – stirring occasionally to prevent sticking. Add lemon rind. Remove pot from heat and add coconut milk. Cover and let sit for 5 minutes before serving. Serves 4 to 6.

Easy Buttermilk Biscuits (adapted from Betty Crocker aka Gold Medal Flour)

2 cups self-rising flour

1/4 teaspoon baking soda

1/4 cup shortening

1 cup less 2 tablespoons buttermilk

Preheat oven to 450. Spray a cookie sheet with cooking spray and set aside. In a medium bowl mix together flour and baking soda. Cut in shortening with a pastry blender until crumbly. Mix buttermilk into dry ingredients using a fork and stir just to incorporate ingredients together. Move to a floured board and knead lightly until mixture holds together. Roll out to a half inch thickness and cut with a 3 inch cookie cutter. Arrange biscuits with sides touching onto prepared pan. Bake for 10 to 12 minutes or until golden brown. Serve warm. Makes 9 biscuits. Serve slathered in unsalted butter!

A year ago - Spaghetti and Meatballs