Chicken and dumplings

Another day, another blizzard. Here's what I do when I'm stuck home on a snow day.



INGREDIENTS (4 people):
- 1 whole chicken, cut in pieces
- 8 cups chicken broth
- 3 parsnips
- 3 carrots
- 1 bunch parsley (I used celery because I had no celery at home and was not about to brave the elements for just a couple of ribs!)
- 1 medium onion
- salt, pepper
- 1/4 cup flour, to dredge the chicken pieces
- 1/2 cup light cream
- 1 tbsp apple butter (or 1 stick cinnamon and a pinch of cloves)
- 2 tbsp butter, not pictured


for the dumplings:
- 1 cup light cream
- 3/4 cups AP flour
- 1/2 cup corn meal
- 1 1/2 tsp baking powder
- 1 tsp salt


RECIPE:
start with the chicken stew
- season the chicken pieces with salt and pepper, place in a bag with the flour and shake until completely dredged in flour and shake of the excess

- melt the butter in a dutch oven and saute the chicken pieces over medium-high heat until golden and crispy (about 2 minutes per side) and reserve on the side

Note: the chicken is still raw inside! that is normal, it will simmer for about 30 minutes later.
- dice the carrots, parsnips and onions in 1/4" cubes and saute them in the pot with the chicken drippings over medium heat until soft (abut 3-4 minutes)

- tie the parsley stems with a bit of twine (it'll be easier to remove it later) and add to the softened veggies, then add the apple butter, broth, chicken pieces, cover and simmer over medium-low heat for about 30 minutes or until the chicken is cooked through

- when the chicken is cooked through, remove from the pot and shred with forks

- return the shredded chicken meat to the pot, add the cream and keep warm on very low heat

Note: you do not want to bring it back to a boil or simmer once the cream is in, otherwise it will separate

prepare the dumplings
- mix the dry ingredients of the dumplings, add the cream and stir until just combined

Note: the dumpling dough will be chunky and on the dry side (you don't want it runny)
- with a couple of forks, form the dumplings and drop in the simmering stew

- cover and cook until the dumplings are fluffy and float to the surface (about 5 minutes)

- sprinkle chopped parsley leaves and serve hot
- enjoy!

Leftover Thanksgiving turkey and barley soup with stuffing dumplings

This is the ultimate leftover Thanksgiving turkey soup!

If you're like me, and cannot even THINK of having yet another reheated piece of turkey after the weekend, try this soup. It is so easy to make, and you probably have everything to make it in less than an hour.

You can pretty much make this soup with any leftovers you have. Here's what I did with mine.


INGREDIENTS (4 people):
for the dumplings (makes about 50 small pieces):
- 2 cups of cold stuffing
- 1/3 cup gravy
- 1 egg
- about 1 1/2 cups of panko breadcrumbs (you can use regular breadcrumbs, flour, semolina, cornbread, biscuits, etc... Just use something to regulate the moisture level of the dumpling batter)


for the soup:
- 8 cups chicken stock
- leftover turkey meat
- 2 cloves of garlic
- 1 onion
- 2-3 carrots
- 1 bunch of parsley (I would have normally used 2 celery branches, but only had parsley)
- 1/2 cup barley (or rice, orzo, soup pasta, angel hair, potatoes, beans...)
- salt to taste


RECIPE:
- first make the dumplings: mix the stuffing, gravy and egg until smooth, adjust the moisture level with breadcrumbs until thick (the texture of thick cookie dough is what you're after here) and let firm up in the fridge for about 20 minutes

- in the mean time chop the garlic, carrots, onion and parsley and saute in splash of olive oil over medium high heat

- add the chicken broth, bring to a boil and add the barley

- turn down the heat to medium and simmer for 25 minutes, until the barley is almost cooked through
- about 20 minutes in start shaping the dumplings: wet your hands so the dough won't stick and roll a small amount of dough into a ball

- add the dumplings and diced turkey meat in the soup and cook for another 5 minutes (or until the turkey is heated through and the dumplings rise to the surface)

- enjoy!

Spaetzle (European pasta-like dumplings)

Nothing simpler than these little drops of deliciousness known as Spaetzle.

They are a typical European pasta-like dumpling dish, best served slathered in butter (what else?) with stews such as Hungarian Paprikash and Goulash or even German Sauerkraut and Wurst. So good! They truly are the best comfort food ever!



INGREDIENTS (for 2 people):
- 250g AP flour
- 1 egg
- 1 glass of water (about 200ml)
- a pinch of salt


RECIPE:
- mix all ingredients well (try to avoid any lumps) until the batter is tacky and a bit on the runny side and transfer to a pitcher (this will make the pouring a bit easier)

- using a large-holed colander, sieve the batter and dump the droplets in a pot of boiling salted water

- the Spaetzle are cooked when they float to the surface

- drain and serve topped with butter

- Enjoy!!