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Category Archives: Soups & Stews

St. Patrick’s Day Recipes – NYT Cooking

St. Patrick’s Day is right around the corner, and if you are looking for some great ideas of what to make this year or want something different beyond the usual corned beef and cabbage, New York Times Cooking has put together an excellent collection of recipes that cover everything you might need. From soda bread to side dishes to desserts and drinks, you will find it all. Check it out.

On a side note, I haven’t been around lately because I have been fighting a terrible cold for 2 weeks now. The cold has pretty much sapped all my strength and leaves me coughing quite a bit. When this has been combined with a heavy workload I have had recently, I have little time for blogging. I am hoping to kick the cold this week as it seems to be waning, and then I can get back to posting recipes. Please bear with me a little bit while I get my strength back. Thanks!

 

Source: St. Patrick’s Day Recipes – NYT Cooking

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Delight the Family with Bon Appetit’s Best Chicken and Dumplings Recipe

The weather here in our part of New York has been wild, to say the least. We had days of 70 degrees and higher last week, followed up by torrential rains and the wind and then a plunge back down into the 20s today. It is no wonder that we are all fighting colds here now! So what is better to make when you are fighting the sniffles than a nice stew or soup? I had recently made some homemade chicken stock and was ready to take advantage of it when I decided this would be a very good time to break out some chicken and dumplings. It gave me a great way to use up the leftover chicken I had and combine it with some vegetables, an excellent broth and wonderful dumplings to top it all off. I had seen this recipe in Bon Appetit for the best chicken and dumplings, so it only made sense to give the best a try.

The Best Chicken and Dumplings

4 chicken legs (thigh and drumstick)

1 leek, pale-green and white parts only

4 carrots, 1 whole, 3 chopped into ½-inch rounds

4 celery stalks, 1 whole, 3 chopped into ½-inch pieces

1 medium onion, chopped, divided

3 garlic cloves, smashed

4 sprigs thyme

Parsley stems from ½ a bunch

1 bay leaf

2 teaspoons whole peppercorns

Kosher salt

½ cup chicken fat (schmaltz) or butter, melted, divided

Freshly ground black pepper

1½ cups all-purpose flour, divided

2 teaspoons baking powder

¼ teaspoon baking soda

½ cup plus 2 tablespoons buttermilk

½ cup heavy cream

Chopped chives (for serving), optional

Bring the chicken, leek, whole carrot, whole celery stalk, half of the onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts of water to a simmer in a large wide pot. Cook, uncovered, until the chicken is cooked through, about 40–50 minutes. Transfer chicken to a plate and let it sit until it is cool enough to handle. Shred the meat from the thighs and legs, discarding the skin, bones, and excess fat. Cover the meat with foil to keep warm. Alternatively, shred any leftover chicken meat you may have (a mix of dark and white meat is great, but use whatever is available).

Strain the chicken stock through a fine-mesh sieve into a large bowl; discard the solids. Wipe out the pot, pour the stock back in, and bring the stock to a simmer. Stir in 1 tablespoon plus 1 teaspoon of salt. Alternatively, use homemade chicken stock that you have made previously and bring it to a simmer.

Heat ¼ cup plus 1 tablespoon of the schmaltz or butter in a large skillet set over medium heat. Cook the chopped carrot, chopped celery, and the remaining onion, occasionally stirring, until the vegetables are softened but not completely tender, about 8–10 minutes; season the vegetables with salt and pepper. Add ½ cup of the flour and cook, stirring, until the vegetables are coated, about 1 minute. Scrape the vegetable mixture into the simmering stock and whisk until the liquid is thickened and no lumps remain, then continue to cook until the vegetables are tender, about 10–15 minutes.

Meanwhile, whisk the baking powder, baking soda, 1 teaspoon of salt, ¼ teaspoon of pepper, and the remaining 1 cup of flour in a medium bowl. Whisk the buttermilk and the remaining 3 tablespoons of schmaltz or butter in a small bowl. Fold the buttermilk mixture into the dry ingredients just until the dough comes together (be careful not to overmix, or the dumplings will be tough).

Add the heavy cream and the reserved chicken meat to the stew and return the mixture to a simmer. Drop tablespoon-sized portions of the dough into stew (don’t worry if they aren’t perfect, they will puff up as they cook). Reduce the heat to low, cover, and cook for about 10 minutes. Uncover the pot and check the dumplings for doneness: They should be about 5 times larger and should cover the entire surface of the stew. To be extra sure, you can remove a dumpling and cut it in half to see if it’s cooked through; the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook for about 2 minutes more.

Divide the chicken soup and dumplings among the serving bowls, then top with the chives, if desired.

This is a very hearty and filling stew/soup. The flavor from the broth is splendid and you get a broth that is just thick enough to provide you with everything that you want. The dumplings are also perfectly soft and tasty and add just the right touch to the dish. I used butter since I didn’t have any chicken schmaltz, leftover chicken and previously made stock to simplify the process even more. All of these shortcuts allowed me to save a lot of prep time and get the dinner on the table in about 35 or 40 minutes and it still had all the flavor you want. This recipe makes plenty; Bon Appetit says it is 6 servings, but you could easily get more out of that, and we had leftovers available for lunches for days. The stew actually gets better the next day, and you can thin it out with a little water or stock to get it the way you want it. It is a nice change of pace from the traditional chicken soup when you want something a little different without a lot of extra work.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 
 
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Posted by on February 27, 2017 in Cooking, Dinner, One Pot Meals, Poultry, Soups & Stews

 

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Recipes for Picky Eaters | Bon Appetit

We all have picky eaters in our households. For us, Sean won’t eat tomatoes, Michelle is not a big fish eater, and I don’t eat pasta and cheese ( I know, gasp!). Very often this means re-working recipes to make it fit everyone’s needs. Of course, there are some great recipes for the picky eaters in your life that mask some ingredients they may protest about but love once they eat them. I have done it myself, using some cheese in things I usually would not eat and they were quite tasty. In any case, Bon Appetit has put together 32 recipes for the picky eaters in your life to help them learn to love some great dishes. Check it out!

By the way, our kitchen is complete, and I can start cooking again. I’ll be doing a post on Wednesday about the new kitchen, and I already have some recipes that I can’t wait to post. See you then!

Source: Recipes for Picky Eaters | Bon Appetit

 

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17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

Coming up with ways to make easy, fast and healthy dinners can seem impossible sometimes. There are many days when the last thing you want to think about is what is for dinner and wish something could magically appear that you can cook quickly. Instead of turning to pizza delivery or fast food, start using some of these 17 ideas and tips Bon Appetit offers to keep healthy and easy dinner options right in your kitchen so you can throw something great together in just minutes and look like you have been thinking about it all day. Check it out!

Tomorrow should be the day our new appliances come, and hopefully, that will complete our kitchen. It’s been tough trying to cook meals just using an electric pressure cooker, a sandwich press and two small electric burners we borrowed, so it will be great to have a stove again that I can with each day. Fingers crossed it works out tomorrow, and I can get back to recipes!

Source: 17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

 

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What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

The holiday meal is always a great one, but then you are left trying to figure out what to do with all of those leftovers from your roast, turkey, ham or other protein you made. Bon Appetit has put together 14 great recipe ideas with what you can make with some of those leftovers that you aren’t quite sure what to do with. Check it out!

Source: What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

 

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The End of the Turkey in a Delicious Way – Turkey Rice Soup

Now that I have returned from visiting family for the Thanksgiving holiday and gotten caught up with some of the work I had to catch up on, I can get back to trying to do some blogging. Even though I did not cook Thanksgiving dinner at home this year, I still had some leftover turkey from a couple of the turkey meals I had tried out before Thanksgiving. With that in mind, I naturally had to come up with some different ways to use some of the turkey meat and the turkey stock that I had created with the carcass from the turkey. I have made potpie and open-faced turkey sandwiches in the past and even turkey salad but this seemed like a good opportunity to try to make a quick and easy soup. I found this recipe at Food Network for turkey rice soup that was simple, used basic ingredients and was put together very easily. This recipe assumes that you have not already made turkey stock with the leftover carcass and gives you instructions on how to do so but if you have a ready-made the stock you can simply skip over that step and get right down to making the soup.

Turkey Rice Soup

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

In a large pot, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring the mixture to a simmer. Simmer the stock for about 2 to 3 hours over medium low heat. Strain and discard all of the vegetables and bones. Reserve the turkey stock.

In a separate large pot, melt the butter over medium heat and cook the onions until they are tender, about 4 to 5 minutes. Stir in the celery and the dried thyme. Stir in the carrots and rice and toss the ingredients to coat the rice. Stir in the turkey stock and bring the mixture to a simmer. Cook the soup until the vegetables and rice are tender about 12 to 15 minutes. Stir in the turkey, corn and the parsley. Return the soup to a simmer and season the soup with salt and pepper to taste.

That is all there is to this particular recipe. You can easily make use of everything you have right in your home and have the entire meal done in under thirty minutes. It produces a very flavorful soup that you can use as a meal all on its own. You could certainly add other vegetables to the soup if you have some that are left over or just prefer having different vegetables, such as broccoli, green beans, peas or just about anything else. You could also swap out the rice and use noodles instead if you want to make a turkey noodle soup, though you will not have to cook the noodles quite as long as you would the rice in order to get them tender. Soup always goes great with some homemade bread or biscuits if you have them or even your favorite store-bought variety. You could also have your soup with a sandwich or salad to make it a more complete meal with that is what you want.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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How to Use Squash, from Frying to Dips | Bon Appetit

Fall weather is upon us and winter is not far behind and among the bounty of great vegetables available this time of year or all the different types of squash that you can get. The choices seem almost endless and if you are looking for some ideas of what you can do with the different types of squash out there Bon Appetit has 23 squash recipe ideas you can try out that are ideal for all different types of cooking and baking. Check it out!

Source: How to Use Squash, from Frying to Dips | Bon Appetit

 

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