Chicken and Dumplings

Tags

carrot, celery, chicken, dumplings, onion, soup, stew

The time change is this weekend, which means that spring is nearly upon us. Yet I’m still making soup, and I will continue probably through summer! But at least this soup isn’t a super heavy one, so it could work even in summer! I did make some tweaks to it, though, which is bound to happen after making it 3 times in a couple months. 🙂 The first time I tried making chicken and dumplings, it came out bland and not very good at all. I just assumed that’s how all chicken and dumplings must be, but boy was I wrong! This has definitely come to be one of my favorite soups (or stews… whatever you want to consider it), and I’m so glad I gave chicken and dumplings another chance.

Since I love to have leftovers, I found I needed to up the chicken broth or else it all got absorbed while sitting in the frig. And it never hurts to have some more broth in your soup! My husband and I also found the dumplings in the original recipe to taste a little off, so I went with my own favorite dumpling recipe. Of course, if you have your own, go ahead and use it. It will only make the soup taste that much better!Chicken and Dumplings

Chicken Stew:
3 pounds bone-in chicken thighs
Salt and pepper
2 teaspoons olive oil
2 small onions, chopped fine
2 carrots, peeled and cut into 3/4‑inch pieces
1 celery rib, chopped fine
¼ cup dry sherry
7 cups low-sodium chicken broth
1 teaspoon minced fresh thyme
¼ cup chopped fresh parsley

Dumplings:
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons melted butter
¾ cup milk

To make the stew: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin side down, and cook until skin is well browned, 5 to 7 minutes. Using tongs, flip chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.

Add onions, carrots, and celery to now-empty pot and cook, stirring occasionally, until softened, 7 to 9 minutes. Deglaze the pan with sherry, scraping up any browned bits from the bottom of the pot; stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot. Bring to simmer, cover, and cook until meat is cooked and tender, but still clings to bones, 45 to 55 minutes.

Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface. When chicken is slightly cooled, remove and discard skin. Using fingers or fork, pull meat from chicken thighs and cut into 1‑inch pieces; return meat to pot.

To make the dumplings: Whisk flour, baking soda, and salt in large bowl. Add melted butter and milk and stir with rubber spatula until just incorporated.

Return stew to simmer, stir in parsley, and season with salt and pepper to taste. Scoop dumpling batter by the rounded tablespoon over top of stew, spacing about ¼-inch apart. Wrap lid of Dutch oven with clean kitchen towel, keeping towel away from heat source, and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, about 13 to 16 minutes. Serve immediately.

Source: Adapted from Annie’s Eats

Advertisements

Guinness Beef Stew

Tags

beef, carrot, mushroom, potato, slow cooker, stew

This winter has had some very weird weather… it’s been getting up to 70 degrees during the day. That’s just wrong! A few weeks ago, the mornings were consistently in the low 20’s, but it would still warm up a bit during the day. At least then it still felt like winter. Now it just feels like spring, but it’s January! It’s definitely making it tough to make the soups and stews I want. They sound so good, and there are all these different recipes I want to try, but I don’t want to eat hot soup when it’s hot out! Guess I just need to suck it up, like I did when I made this stew, and pretend it feels like winter.

As soon as I saw the recipe on Blissfully Delicious, I knew I had to try it. And I even had some Guinness sitting in my frig, waiting to be used in a recipe. Personally, it’s too heavy of a beer to just drink so I only use it in baking or cooking. It’s perfect in this stew, though! I’ve only used wine in stew before, so beer was a nice change. It made a delicious broth, full of flavor. As with any stew, you can add vegetables of your choice, so I changed up the vegetables in the recipe to add my personal touch. 🙂 And of course, slow cooker recipes are always awesome and great to have in your repertoire!Guinness Beef Stew

4 pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
Salt and pepper
2 tablespoons olive oil
2 cups onion, chopped (about 2 small onions)
4 cups beef or chicken broth
1 (11.2-ounce) bottle Guinness Draught (1½ cups)
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate, chopped
2 bay leaves
1 pound carrots, peeled and cut into 1-inch chunks
1 pound mushrooms, quartered
2 pounds gold or red potatoes, cut into 1-inch chunks
2 tablespoons minced fresh parsley

Season the beef with salt and pepper. Heat 2 teaspoons of oil in a large skillet over medium high heat. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker and repeat with an additional 2 teaspoons oil and the remaining half of beef, adding to the slow cooker once browned.

Heat the remaining 2 teaspoons oil in the skillet. Add the onions and ¼ teaspoon salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, beer, sugar, thyme, chocolate, and bay leaves. Bring to a boil, using a spoon to scrape up any browned bits; make sure chocolate is fully melted. Transfer to the slow cooker.

Add the carrots, mushrooms, and potatoes to the slow cooker. Cover and cook on low for 9-10 hours, or cook on high for 6 to 7 hours, or until meat is tender. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Serve while still hot.

Source: Adapted from Blissfully Delicious

Tuscan Bean Stew

Tags

beans, cannelini beans, carrot, celery, Italian, kale, onion

I totally didn’t realize there was so little time until Christmas! I’m so not ready yet! I had all these plans to make cookies and candies, and try all sorts of new and festive treats and share with you… but alas, I am running out of time. Guess I’ll have to see what I can bust out in the next week, and share what I can. There’s always next year to share more!

Now this soup isn’t festive, but it’s perfect for fall and winter. I tried this last year, and when the temps started dropping here, this is one of the first soups I got a craving for. It’s loaded with vegetables and beans, and is super hearty and filling. Cook’s Illustrated has a quick version, which is the one I used, and a longer version that uses dried beans. I would love to try this with dried beans, but I can’t seem to find dried cannelini beans in any stores nearby! Please let me know if you’ve ever found them, and if so where!! But anyways, if you’re a fan of beans and vegetables in soup, then you’ve got to try this delicious recipe!Tuscan Bean Stew

1 tablespoon extra virgin olive oil, plus extra for drizzling
6 ounces pancetta or bacon, cut into ¼-inch pieces
1 large onion, chopped medium (about 1½ cups)
2 medium celery ribs, cut into ½-inch pieces (about ¾ cup)
2 medium carrots, peeled and cut into ½-inch pieces (about 1 cup)
8 medium garlic cloves, minced
3 cups chicken broth
2 cups water
4 (15-ounce) cans cannellini beans, drained and rinsed well
2 bay leaves
1 (15-ounce) can diced tomatoes, drained
1 medium bunch kale (about 1 pound), thick stems trimmed and leaves coarsely chopped
1 sprig fresh rosemary

Heat oil and pancetta or bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots; cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, tomatoes, and kale. Increase heat to high and bring to simmer; reduce heat and simmer for 10 minutes. Add rosemary and simmer another 10 to 15 minutes, or until vegetables and greens are fully tender. Discard bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.

Source: Adapted from Cook’s Illustrated, March 2008

Tourtière

Tags

carrot, celery, onion, pie, pork, potato

So as of my last post, I wasn’t in the Christmas spirit, and I hadn’t started shopping. I went on a shopping spree yesterday, both online and in the stores, and got most of it done! And I am now feeling much more in the spirit. The decorations in the store, the music on the radio. It’s beginning to feel a lot like Christmas now! 🙂If you’re looking for a new holiday tradition, consider tourtière. It’s a French-Canadian meat pie served traditionally on Christmas Eve, Christmas, or New Years. It originated in Quebec but has since spread in popularity throughout Canada and bordering states in the United States. The recipe I found uses ground pork along with potatoes, carrots, celery and onion to make it a well rounded dish. The cinnamon, cloves, and nutmeg provide a unique and delicious flavor that is both warming and comforting. Traditionally, tourtière is served in a full sized pie dish with both a top and bottom crust. This Cooking Light version makes individual portions with only a top crust, which cuts calories and makes for adorable presentation! Bon appetit!Tourtière

½ tablespoon olive oil
1 pound ground pork
1 teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground red pepper
⅛ teaspoon ground cloves
1 cup finely chopped onion
½ cup finely chopped carrot
⅓ cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into ¼-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1½ cups chicken broth
Pastry for 1 pie crust

Preheat oven to 400 degrees F.

Heat a large skillet over medium-high heat. Heat the olive oil until shimmering, then add pork. Sprinkle pork with salt, cinnamon, nutmeg, red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Add onion, carrot, celery, potato, and garlic; toss to combine and sauté for 5 more minutes, stirring frequently. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick.

Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut dough into 6 (5-inch) circles, re-rolling dough as needed. Place 1 dough circle on each ramekin, tucking edges inside. Cut 4 slits in the top of each circle. Place ramekins on a baking sheet and bake for 40 minutes or until golden and bubbly.

Source: Adapted from Cooking Light

Soba with Chicken and Vegetables

Tags

Asian, carrot, chicken, cucumber, soba, zucchini

I love Asian food, but I don’t cook it all that often. It’s not that it’s difficult to make, I just don’t seem to make anything Asian, other than steamed rice, which oddly enough I love to eat plain. I know, I’m weird like that. But I do love Asian flavors, and this dish introduces a lot of unique flavors. Soba noodles may be new to many of you, but it’s always good to try new things! Soba noodles are made of buckwheat, and have an almost nutty flavor like whole wheat pasta. Sriracha is a spicy condiment, which I usually call rooster sauce due to the rooster on its label. It can be added to soups, eggs, or anything you want to add a spicy twist to. The vegetables in this dish can be changed out to fit your tastes, but the carrots and cucumber add a nice crunchy contrast to the noodles and chicken.Soba with Chicken and Vegetables

½ cup chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
1 teaspoon Sriracha
1 (12-ounce) package soba (buckwheat noodles)
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1 pound boneless chicken, cut into bite-size pieces
1 large zucchini, cut into julienne strips (about 1 cup)
1 large carrot, peeled, cut into julienne strips
1 large cucumber, peeled and seeded, cut into julienne strips
1 tablespoon sesame seeds, toasted

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, mirin, and Sriracha.

Meanwhile, prepare noodles according to package directions. Drain and rinse with cold water.

In a large nonstick skillet over medium-high heat, heat canola oil. Add garlic and ginger to the pan, cooking until fragrant, about 30 seconds. Add chicken to pan; sauté for 3 minutes, or until cooked through, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add cucumber and noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with toasted sesame seeds and serve immediately.

Source: Slightly adapted from Cooking Light