Posts Tagged ‘cooking’

Chicken and Black Pepper Dumplings

September 20, 2020

When I eat my feelings it’s usually a riff on something my mother and grandmother made back in the day. Chicken and dumplings are a staple of my childhood. In their world chicken and dumplings were just a poached chicken and Bisquick dumplings. Adding veg and tarting up a biscuit dough is somewhat treasonous. As always when I make something I’m particularly proud of, my kids wanted none of it. Whatever. One of them is addicted to boxed mac and cheese and the other frequently chews on painters tape. Not arbiters of all that is tasty.

We ate the C&D before I took a picture. So here are the comfort food rejectors on their first day of pandemic school.

Soup:
1 large white onion, peeled and diced
4 large garlic cloves, sliced
2 tbs rendered bacon fat
4 carrots, peeled and sliced into coins
1 heart of celery w/ leaves, sliced
salt and pepper to taste
¼ tsp poultry seasoning
8 cups chicken stock
1 pound shredded chicken
¼ cup sour cream
1 tbs Dijon mustard


Dumplings:
¼ cup butter, melted
2 cups all purpose flour
4 tsp baking powder
1 tsp salt
1 egg, beaten
black pepper, fresh ground
1 cup butter milk

Sauté onion in bacon fat.  Add the garlic and cook until soft.  Stir in carrots and celery, then add seasonings and stock.  Cook until the carrots are soft, about 20 minutes.  Stir in chicken, sour cream, and mustard.  Reduce to a simmer.

Melt butter in a microwave proof bowl.  Add all dumpling ingredients and mix to form a stiff dough.  Drop dumplings off of a spoon into simmering soup, but be careful not to boil them or they’ll fall apart.  Partially cover, and cook just simmering for about 20 minutes.

Delight.  Utter delight.  Even given that my kids were all ¯\_(ツ)_/¯ because their mission is to fully reject the only food culture I can give them.

Mixed Berry Muffins

September 4, 2017

muffin

My daughters have come to expect a batch of muffins just about every week to serve as their school day breakfast.  Occasionally instead of muffins I’m asked for stones (scones)  but this week I had a bunch of strawberries and dewberries left over and needed to use them up.  So in a muffin they went.  I had hoped the muffins would be a cheery pinkish purple color and the batter was just so.  I added the jam partially for color’s sake and partially because my berries weren’t terribly sweet.  They baked out to a fairly uniform white shade though so if you’re inclined and not averse a drop or two of pink food coloring wouldn’t go wrong.

These turned out ridiculously tender and buttery with a nice thin crust to the tops.  I set two of them out under a pie safe and the rest go in a gallon baggie in the freezer to be doled out from Monday to Friday.

Makes 15 muffins.

Mixed Berry Muffins
2 cups white flour
3/4 cup white sugar
2 1/2 tsp baking powder
1 tsp kosher salt
2/3 cup butter, melted
2 eggs, beaten
1/4 cup sour cream
1/2 cup buttermilk
1 2/3 cup fresh mixed berries, chopped
2 tbs blackberry (dewberry) or strawberry jam

Preheat oven to 425. Dice berries and combine with jam.  Add all other ingredients and stir, just to combine.  Portion out into lined muffin tins.  Bake for 18 minutes or until a toothpick comes out clean.

Banana Nut Muffins

May 12, 2013

Okay. I admit once and for all that I don’t measure anything. Ever. So you’ll have to use your eyeballs when assembling these muffins because they were both the bomb and the diggity. If it looks too wet, add more dry. If it looks too dry, add more wet. We’re grown ups and can handle this, right?

3 horrendously over ripe bananas I’d forgotten on top of the fridge
1/2 cup unsweetened apple sauce I needed to be rid of
2 sticks unsalted butter, melted  (Yes.  You read that right.)
1 tsp vanilla
2 eggs
3/4 cup maple syrup (I really  just glugged until Andy shouted “HOLY SHIT!”)
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
2 cups unbleached flour
1 cup pecans or walnut pieces

Beat the bananas and apple sauce until smooth. Slowly wiz in the melted butter. Add in the rest of the ingredients one at a time except the nuts. Fold those in at the very last minute.

Pour into lined muffin tins, almost filling each cup. Bake at 350 for about 20 minutes until just done. Makes about 2 dozen muffins.

Feed them to a baby so hungry, she’s prepared to eat her own foot. Save some for yourself.

Moxie’s banana nut bread

May 15, 2011

I’m always poking bananas in the freezer since I buy huge amounts of them for Moxie.  Today I made a double batch of banana nut bread which Moxie is delighted with.  A single batch would be:

1 cup mashed ripe (almost rotting) bananas
1/3 cup butter (for the double batch I used 1/3 cup butter and 1/4 cup olive oil)
3/4 cup maple syrup (have used honey or agave before)
1 egg
1 tsp vanilla
2 tbs rum
3 tsp baking powder
.5 tsp soda
2 tsp salt (probably more)
1 tbs cinnamon
2 (plus a bit) cup whole wheat pastry flour
1 cup chopped pecans

I really just started my mixer and added, straight down the line. Added the extra bit of flour at the end so it was a nice pourable batter after I added the rum (which I just glugged in as an after thought) I made 4 dozen mini muffins and 1 loaf with the double batch. Poured out the batter into prepared pans, then baked the loaf for 35 minutes at 350, and 30 minutes at 300. The mini muffins I did 15 minutes at 350.