Posted on 09/17/2015 4:27:56 PM PDT by Jamestown1630
This week: Comfort Food, as we look forward to the Autumn. (And if anyone has a favorite and quicker Chicken and Dumpling recipe, I’d love to know of it.)
If you would like to be on or off of this weekly cooking ping-list, please send a private message.
-JT
First world problems....
/johnny
It will get better, Johnny.
Thinking of you,
JT
Poetic. :)
Not chicken and dumplings but love both of these recipes, perfect for fall! & somewhat healthy :)
Chicken and Cavatelli Soup
•1 tbsp butter
•1 medium onion, sliced thin
•2 tbsp all purpose flour
•5 cups low sodium fat free chicken broth
•1 cup celery, sliced
•2 large carrots, sliced
•1 clove garlic, minced
•2 bay leaves
•salt and fresh pepper to taste
•10 skinless chicken thighs, all fat removed
•8 oz frozen ricotta cavatelli
Directions:
In a large pot, melt butter. Add onion and cook on low about 6 minutes, until onions are soft. Add flour and stir, cooking another minute.
Add chicken broth, celery, carrots, garlic, bay leaves and salt and pepper to taste.
Add chicken and bring to a boil, then partially cover, simmer on low 30 minutes.
Meanwhile, cook cavatelli in a pot of salted water according to package directions. Drain and add to soup when soup has cooked. Cook another minute or two. Remove bay leaves and divide in five bowls.
To reheat, you may need to add a little water.
Chicken Pot Pie Soup
•1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
•2 cups water
•4 cups fat free milk
•1 large celery stalk, chopped
•1/2 medium chopped onion
•8 oz sliced baby portabella mushrooms
•2 chicken bouillons
•fresh ground pepper
•pinch of thyme
•10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
•2 potatoes, peeled and cubed small
•16 oz cooked chicken breast, diced small
•salt
Directions:
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Garlic Cheddar Biscuits
•2 tbsp butter, melted
•2 cloves garlic, minced
•2 tbsp fresh chopped parsley
•2 cups Heart Smart Bisquick
•3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
•2/3 cup fat free milk
Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Just made chicken pot pie a couple of weeks ago. My recipe’s similar to yours except that this time, I added a couple of diced potatoes that I had peeled and boiled. Wow! What a welcome addition.
I used to make chicken and dumplings when my kids were little quite often. I used my mother’s old Danish recipe for dumplings. I put them in everything - vegetable beef soup, chicken paprikash, and chicken and dumplings.
Your reminiscence about the end of summer evoked memories. I can throughly relate to it.
Of all the cooking shows I watch - LOTS - America’s Test Kitchen’s is the only one that has me taking notes to reproduce their stuff. Lots of technique/equipment gems to be mined from those folks. They tend to use 10X too many dishes on everything, but they have to for the recipe to sink in if you aren’t taking notes.
I love it when they cook Nostalgia, stuff from turn of the century through the 50s. Don’t like their tasting/audience poll segment.
Save
I’m always thrilled when the new season comes on - there’s an exhiliration, and it’s a reminder that change is a part of life, and a positive one.
(I only get tired when Winter’s snow and ice last too long, in February and March ;-)
-JT
I love autumn, the holidays, the Super Bowl, and then the winter seems to go on forever! Then comes April and May. :)
So many wonderful foods during all of that time.
May try and make my own low-fat version again. Last time was a wash, not enough flavor over store bought low-fat.
They’re my husband’s ‘go-to’ gurus for cooking, too. If we’re not at home every Saturday, both of their shows get taped.
I especially like the equipment reviews; but we actually like the taste-testings because we love Jack Bishop - he knows exactly how to handle the curmudgeon Kimball :-)
-JT
I’ve always wondered what Seasons are like in a climate like yours. There are always Seasons; but it would be very strange to me if there were no real changes.
-JT, not built for Paradise ;-)
Chili. A cold weather favourite. Yum!
(Watching it right now as we speak!)
What amazes me is that we’ve come full circle, all the women of yesteryear who couldn’t boil eggs, now again can’t boil eggs! And aren’t the least bit ashamed of it!
This is heresy to an Italian. We cook from sunup to sundown whether anybody’s hungry or not.
LOL! My husband’s family is Italian.
I bet you have two kitchens - I’ve never known an Italian family serious about cooking, that didn’t have an extra kitchen - at least an extra stove/range - in the basement or somewhere ;-)
-JT
We had chili and corn muffins yesterday.
I love, love, love corn muffins w/ chili. My favorite!!! I just love fall cooking, so comforting, so homey......nice!
I love, love, love corn muffins w/ chili. My favorite!!! I just love fall cooking, so comforting, so homey......nice!
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