Thursday, November 4, 2010
The Waiting Game
Patience is a virtue that I usually have, but awaiting the arrival of the Jersey Baby is starting to drive me bananas.
I know, I know – he’s totally not due until Nov. 8. But based on last week’s doctor’s appointment, I was convinced he would be arriving early. So was the doctor. Unless, he was pulling me leg. Or propping up my delusional high hopes. I thought for sure when I was grabbing my belly in pain on Monday night, that the Jersey Baby would be arriving on Election Day. A fitting date, since his Daddy and I are news/politics junkies.
But alas, he’s still not here. And today, the doc started the labor induction talk. Oy.
While waiting, I’ve been getting my cleaning on. And I started Christmas shopping. And, I’ve totally been cooking up a storm. Of course, I had to slow my roll on my culinary concoctions since I only have one mouth to feed, and well, I hate to dispose of good food. There’s only so many leftovers The Husband can eat.
I love this time of year. Especially for cookery purposes. That’s because it’s all about comfort food. And since I’ve been stuck at home, the need to be comfy has taken over my being.
On a recent chilly willy night, I rocked out my Chicken and Dumplings. This dish reminds me of my childhood, when my Moms would make Chicken and Dumplings using Bisquick. I always loved it as a kid, but no offense, Mom, dumplings from scratch are way way way better than the Bisquick variety.
My Chicken and Dumplings dish is super easy to make. You do need cake flour for the dumplings.
This is perfect to eat on a cold dreary fall night. Hope you get a chance to do so!
Chicken and Dumplings
Makes 5 servings
For the soup:
2 lbs. chicken breast or tenders, chopped into 1-inch pieces
1 Tbsp. olive oil
1 Tbsp. butter
1 baking potato, peeled and chopped
2 carrots, peeled and chopped
1 medium onion, chopped
2 celery stalks, chopped
1 dry bay leaf
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried thyme
Salt and pepper to taste
2 Tbsp. flour
4 cups chicken broth
2-3 cups water
In a large Dutch oven or soup pot over medium heat, add oil and butter.
When butter melts and begins to bubble, add potatoes, carrots, celery, onion, bay leaf, onion and garlic powders, thyme and salt and pepper. Cook for 7 to 10 minutes, stirring frequently.
Add flour and cook for about 2 minutes. Stir in broth and bring to a boil. Add chicken to the broth. Lower heat to a simmer. Cover partially. Cook for 20 to 30 minutes. Chicken should be cooked through and vegetables should be tender.
At this stage you may add the dumpling batter.
Inspired by “The Joy of Cooking”
1 cup cake flour
2 tsp. baking powder
½ tsp. salt
1 extra large egg
Scant ½ cup milk
In a medium bowl, whisk together cake flour, baking powder and salt.
Whisk together milk and egg. Slowly pour into dry ingredients. Stir together with a spoon.
Return soup mixture to a simmer.
To cook, drop dumpling batter into simmering pot of soup using tablespoons so that the batter is scattered throughout the top of the soup. Once all the batter is in the pot, cover the pot with a tight lid. Simmer for 10 minutes.
You may serve at once, but be careful! The dumplings will be hot.