I posted on FB yesterday that I was making Mulligan Stew, and people asked what it was. My husband, Chris, calls something that has anything and everything in it "Mulligan". I wasn't sure what I was going to make for dinner last night, so I went to the basement freezer and took a peek. There, like a ray of sunshine, were all the vegetables from last summer's farmers market chopped and ready for use. I grabbed celery, green and red bell peppers, corn, carrots and onions. I threw them in a pot with butter and olive oil and let them saute. I mashed up some garlic with kosher salt and added it to the simmering pot. Once the vegetables broke down, I threw in some Italian seasoning, Thyme and pepper. Remember, we are still in "Chicken Mode" here at the Becker's, so I cubed up a chicken breast and seasoned it with char grill seasoning and in it went. Once that cooked for a bit, I added in the Aleppo pepper tomato salsa I had made the other night. It had such a concentrated tomato flavor, and it complemented everything else in the stew. The little kick it gave it was an added bonus. Bring on some chicken stock, throw in some orzo pasta, and let it do its own dance. I know dinner is a hit when I see the bottom of Chris' bowl. So, that is Mulligan Stew, but there is no set recipe, because what looks out at me from the freezer or fridge and begs to be made into something great is always different.
J~
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