Chicken and Vegetable Dumpling Soup

This was just the thing I needed on a cold day and feeling under the weather. It was a little more labor intensive but in the end it was worth it. Nothing like a hearty hot soup when you are sick. 

Chicken and Vegetable Dumpling Soup

*Serves 6

Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.
For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don’t overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don’t make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

Source: My Kitchen Cafe

Vanilla Popcorn

Another oldie but goody.

Vanilla Popcorn

1 cube (1/2 cup) butter
1 c. sugar
3/4 c. light corn syrup
1 Tbsp vanilla (yes this is 1 Tbsp and not a tsp.)
Air-popped popcorn

Melt butter in a medium saucepan. Add sugar and corn syrup, and bring to a boil over medium heat. While stirring constantly, boil for 1 minute. Remove from heat and add vanilla. Pour over air-popped popcorn and stir well until all pieces are coated.

Pumpkin Chocolate Chip Cookies

This is a fall favorite in my family. In my opinion these are the best tasting pumpkin chocolate chip cookies I have eaten. They have a nice crisp bottom and soft moist top.

Pumpkin Chocolate Chip Cookies

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (12 oz.) bag chocolate chips
1/2 c. chopped nuts (optional)

Preheat oven to 350. Cream shortening and sugar together (about 2 minutes). Add pumpkin, egg and vanilla. Sift dry ingredients together and add to mixture. Stir in chocolate chips and nuts if using. Bake on lightly greased cookie sheet for 10 to 12 minutes. You will know they are done when they start to turn slightly brown around the edges.

Pumpkin Spice Sugar Cookies with Cinnamon Frosting

These are really good but the cookie part came out pretty thick as you can see in the picture. It was much more cake like than cookie like. I think next time I might try just halving the recipe and seeing if I get a thinner cookie layer.
Also, the original recipe for the frosting just included a small amount of cinnamon. It didn't have a strong enough taste for my liking so I altered it a little.

Pumpkin Spice Sugar Cookies with Cinnamon Frosting

For the bars:
1 cup butter; room temperature
1/2 cup brown sugar
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup pumpkin
6 cups flour
1 tsp salt
1/2 tsp baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves

For the frosting:
1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
1/4 - 1/2 teaspoon ground cinnamon
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For the bars:
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves. Stir the flour mixture with a whisk to combine. Add half of the flour mixture to the wet mixture and mix just until combined. Then add the pumpkin puree, followed by the remaining flour mixture. Stir until just combined. Spread on a greased 13x18 inch baking pan.

Bake at 375 degrees for 10-20 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost. (I had to cook these for at least 20 minutes but each oven is different, so check at 10 minutes then every couple minutes after that until they are slightly brown around the edges.)

For the frosting:
Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments alternately with milk until smooth and spreading consistency. Mix in cinnamon (and other spices if using) and mix until combined. Spread over cooled cookies.

*I added about 3/4 tsp cinnamon, 1/2 nutmeg, and 1/4 cloves to the frosting for a stronger spice flavor. 

Tip: To make your own Pumpkin Pie Spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. Makes 2 teaspoons.

Little Italy Meatballs and Marinara

This recipe makes a lot so plan on having left overs. You can also freeze what you have left. 

Little Italy Meatballs and Marinara

Ingredients

Onion Mixture
1/4	cup olive oil
3	onions , chopped fine
8	garlic cloves, minced
1	tablespoon dried oregano
3/4	teaspoon red pepper flakes
Easy Marinara
1	(6-ounce) can tomato paste
1	cup dry red wine
1	cup water
4	(28-ounce) cans crushed tomatoes
1/2	cup grated Parmesan cheese
1/4	cup fresh basil leaf
	Salt
1 - 2	teaspoons sugar , as needed
Meatballs
4	slices hearty white sandwich bread
3/4	cup milk
1/2	pound sweet Italian sausage , casings removed
1	cup grated Parmesan cheese
1/2	cup chopped fresh parsley leaves
2	large eggs
2	garlic cloves, minced
1 1/2	teaspoons salt
2 1/2	pounds ground beef chuck (80 percent lean)

Instructions

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Technique

A super-hot oven was all we needed to get a golden brown crust on these meatballs. Finally, a short dunk in the sauce allows the sauce to season the meat, and vice versa.

1. For a great crust without the hassle of frying, bake the meatballs in a very hot oven.

2. For the best flavor, let the meatballs sit in the simmering sauce for at least 15 minutes before serving.

Tortilla Lime Chicken Soup

I got this recipe from a friend many many years ago. This was my introduction to cilantro. At the time I had no idea what it was. So thanks for introducing me to one of my favorite spices. You know who you are.

Tortilla Lime Chicken Soup

4 c. chicken broth
1 1/2 c. chicken, cooked and shredded
1/4 c. lime juice
1/4 c. cilantro, chopped
1 large can hominy
2 c. lime flavored tortilla chips, broken

In a large saucepan, simmer broth, 1 can water, chicken and juice for 2 minutes. Add cilantro, pinch of black pepper and hominy. Serve with crushed tortilla chips on top.

*You may need to add a little salt depending on how many tortilla chips you have in your bowl.

Slow Cooker Beef Stroganoff

I hope everyone had a great Halloween! I was lucky enough to spend my favorite holiday at the happiest place on earth....Disneyland!

I am not a huge fan of red meat but this beef stroganoff is to die for!  The only problem is finding porcini mushrooms. They are difficult to come by but you can find them at natural food stores such as Sunflower market if you have one nearby. It is definitely worth the trouble.

Slow-Cooker Beef Stroganoff

1 1/2 c. low sodium beef broth
1/4 c. dried porcini mushrooms, rinsed and patten dry
2 Tbsp. vegetable oil
2 onions, chopped fine
2 Tbsp. tomato paste
1/2 c. white wine (the kind you buy at the grocery store near the vinegar works just fine)
1/3 c. soy sauce
4 lbs. boneless beef chuck stew meat cut into 1 1/2 inch pieces (you can also buy a chuck roast and cut it yourself)
1 lb. white mushrooms, cleaned and quartered
6 Tbsp. all purpose flour
1 1/2 c. sour cream
2 Tbsp. chopped fresh dill
Salt and pepper

Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute. Line fine mesh strainer with one paper towel and strain mushrooms, reserving liquid. Chop porcini fine and set aside.

Heat oil in large skillet over medium-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes. Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to a boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover and cook on high until meat is tender, 6 to 7 hours (or cook on low for 9 to 10 hours).

Set slow cooker to high, if necessary. Skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cooker and cook, covered until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve over buttered egg noodles or rice.

Recipe source: Cook's Country Magazine Oct/Nov 2008