When I was talking to Laura today about a recipe she was going to make for a guy, it reminded me of the first meal I made for Larry after we met. It was our first date after our meeting and I actually invited him over after I got out of work to:
1) take a walk
2) have dinner
3) watch the presidential debate with me
It was 2004 but I don't remember who was debating (just looked it up - Bush vs Kerry). Originally I wasn't even going to see him that night because I had on my calendar to watch the debate. I remember it was a Wednesday. Monday I had a Women for Winesense meeting, Tuesday I had to clean and cook so Wednesday was our first "real date."
When we met for the first time on Sunday, at a coffee shop near his house, Larry invited me back to his house right from there. It really impressed me that he could invite me on the spot. I would have to spend hours straightening up first. I did go, although I could hear Laura in the background telling me I shouldn't and if I did I should definitely be driving my own car, which I didn't.
Getting back to the basics, this is the recipe I made, with a salad which obviously won his heart. I got the recipe from Patsy but it is originally Ann's mother's recipe. I need to make it again sometime soon.
Spicy Mulligatawny Soup
1 tbsp oil
½ lb boneless chicken cut into bite size pieces
1 cup chopped peeled Gala or Braeburn apple
¾ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
½ cup chopped green bell pepper
2 tbsp all-purpose flour
1 tbsp curry powder
1 tsp ground ginger
½ tsp crushed red pepper (I omitted this)
¼ tsp salt
2 (14 ½ oz) cans fat-free low sodium chicken broth
1/3 cup mango chutney
¼ cup tomato paste
Heat 1 tsp oil in a Dutch oven over med heat. Add chicken and sauté 3 minutes. Remove from pan and set aside.
Heat 2 tsp oil in pan. Add apple and next 4 ingredients (apple through bell pepper), sauté 5 minutes stirring frequently. Stir in flour and next 4 ingredients (flour through salt), cook 1 minute. Stir in broth, chutney, and tomato paste, bring to a boil.
Reduce heat, simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated.
Yield: 4 servings (serving size = 1 ¼ cups) Calories=236
If you decide to use the crushed red pepper, start with ¼ tsp or even just a dash.
The first time I made it it was very spicy and you lost other flavors!
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