Eat: Chicken and Dumplings

Now, this is one of those comfort food recipes that must, must, MUST be in your recipe book. It’s bordered on the chillier side here for the past few days and I got a request for chicken and dumplings. It’s something that I make so rarely, that it’s super special when I do make it.

Don’t worry. It’s super simple.

Here’s the deets:

chicken and dumpling ingredients

INGREDIENTS

1 large rotisserie chicken, chopped

2 celery stalks, chopped

1 cup chopped carrots

1 medium onion, diced

1 (14 1/2 ounce) can chicken broth

2 bullion cubes

salt and pepper to taste

DUMPLINGS

2 cups of flour

2 cup chicken broth

2 tsp baking powder

2 eggs, beaten

PREPARATION

chicken and dumpling veggies

chicken and dumplings sautee

  • Saute celery, carrots and onion in butter until soft. Butter makes it better.

chicken and dumplings chicken

chicken and dumplings

  • Add chopped rotisserie chicken, broth, bullion cubes, salt, pepper and enough water to cover all ingredients
  • Bring to a boil, reduce heat, let simmer while preparing dumplings

chicken and dumplings2

  • In a mixing bowl, combine dumpling ingredients and mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup.
  • Cover and simmer for 15-20 minutes.

chickendumplings1

chickendumplings2

linking here today:

momstheword | ishouldbemoppingthefloor | thediydreamer | houseofrose | 33 Shades of Green

 

m sig

Advertisements

Eat: Okra Chickpea Tangine

okra chickpea tangine1

I love okra.

And I know that either you love okra or you hate it. Everyone in my family loathes the stuff. That didn’t stop me from making Eating Well’s Okra Tangine.

And I loved it.

okra chickpea tangine2

I added chicken because I wanted it to be a little heartier. I skipped the harrisa or hot sauce also because I have kids who don’t do spicy. They didn’t eat it so I should have added it anyway.

INGREDIENTS

  • 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
  • 10 sprigs fresh cilantro, plus more leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper, finely diced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
  • 1/2 cup vegetable broth, or reduced-sodium chicken broth
  • 3/4 teaspoon ground cumin
  • 1 15-ounce can chickpeas, rinsed
  • 3/4 teaspoon salt
  • 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

PREPARATION

  1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
  2. Tie cilantro sprigs together with kitchen string.
  3. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
  4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

This was an insanely easy, one-pot meal perfect for weeknights. It’s a keeper.

Linking up to: Somewhat Simple |Easy Living Mom|House of Hepworths|House of Rose

m sig