Weekly Menu for 3-2-14 and Chicken and Dumpling Recipe

Not much to say this week, the cooking dinner slump is starting to resolve itself which is nice. Tried a new recipe it was the pork shoulder with tomatoes, not a favorite. It had a bitter taste to it from all the paprika and it was just okay. If a recipe is just alright I know we don’t really love it enough to make again. Often the second time round got it a no. Life is too short for mediocre food.

Sunday – Stuffed Shells & garlic bread
Monday – Steak baked potato, veg
Tuesday -Turkey Tacos
Wednesday – Chicken and Dumplings
Thursday- Pork shoulder with tomatoes, noodles, green beans
Friday – Easy
Saturday- Stove top Mac-n-Cheese, spinach

This week recipe is a family favorite. The soup part is improvised depending on mood and what I have on hand. We are out of celery, used the last of it in the spaghetti sauce I made last week. So I subbed celery seed in this to give it more flavour. The dumpling recipe is originally from Fanny Farmer but I’ve modified. I also double the dumpling recipe. This recipe will freeze fine if you do not expect to have actual dumplings intact. They disintegrate and create a pleasantly thick soup. Dumplings are also an easy way to perk up leftover soup. Just make sure you have enough liquid.
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Chicken and Dumplings

Soup
1 onion, chopped
2 cloves garlic, chopped
1 packet chicken breast or tenders (about a pound), cut up
2 cups carrots, chopped
1 cup celery, chopped or 1/2 teaspoon celery seed
1/2 pound greens (I used collards)
2 quarts stock
parsley.

Saute onion until translucent add garlic celery, and carrots. Cook for about 5 minutes and add chicken, let it cook for a couple of minutes. Add stock and greens, bring it to a boil. Cook for about 10 minutes meanwhile get the dumplings ready. Turn heat down before adding dumplings. You want it simmering.

Dumplings
1 cup flour
1/2 cup fresh bread crumbs (1 slice bread)
2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
2 tablespoons butter, melted
1/3 cup milk or milk substitute

To make the bread crumbs use your immersion blender and use the bowl for the dumplings for blitzing. The immersion blender works like a dream. Otherwise use your blender. I use our everyday bread from Wheat Montana.

Put flour, baking powder, and salt in bowl with bread crumbs and stir. Add the egg, butter, and milk. Stir until blended. You can do the dry ahead of time if you want to and add the liquid before cooking.

Use a spoon and plop dumplings into soup. Cover and cook for 20 minutes. Do not check, do not take lid off, its hard not to look. Put heat on low and let cook undisturbed.

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Weekly Menu for 2-16-14 and Sweet and Sour Chicken Recipe

You might have noticed last week didn’t really follow the plan very much as we didn’t have a couple of things. That’s just part of life and you just have to deal with it and modify your plan. Believe me its a bummer when one of those items is the recipe you are using for a blog. We survived.

This week will hopefully be better. I’ve been still trying a lot of new recipes lately and that’s not always the case. I go in streaks with trying new stuff. Don’t go crazy and make everything you are cooking new, you will freak out at some point and end up not doing it. One new recipe a week is plenty.

Sunday – Sweet and Sour Chicken, zucchini, and rice
Monday – Freezer soup, bread
Tuesday – Hopefully Costco as we are running out of veg.
Wednesday – White Enchiladas (finally)
Thursday – Onion Beef, spaetzle veg,
Friday – Easy night
Saturday – Salisbury Steak, mashed taters, veg

This weeks recipe is a new one for us. I usually don’t make sweet and sour anything if we have stir fry its usually soy and ginger based so this is a nice variation. I don’t have any peppers but I do have zucchini that needs to be ate so we are having that on the side. Don’t let convention hold you back if you lack an ingredient that is not integral to the recipe.

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The results were stellar, everyone loved it and wants to have it again in the future. The recipe was easy to make and super delicious. The lack of peppers made it visually made it look a bit blonde but did not impinge on the flavour of it. Its a nice lighter alternative to restaurant style sweet and sour chicken.

Two notes: I used all the juice from my can of pineapple and next time will add the whole 14 oz. can of pineapple bits. We like sauce and two of found we really wanted more pineapple bits. Make that 3 the White Enchilada picture is finally up!

Sweet and Sour Chicken adapted from Food Network.
1 packet chicken tenders or breast, cut up into chunk
2 tablespoons neutral oil

Saute breast until cooked while this is happening assemble sauce.

1/2 cup or all your Pineapple juice
1 cup or the whole can of pineapple chunks
4 teaspoons cornstarch
3 tablespoons brown sugar
3 tablespoons rice wine vinegar

Mix in bowl and set aside for when chicken is cooked.

1/2 cup green pepper, chopped
1/2 cup red pepper, chopped

add when chicken is done cook for one minute. Stir the sauce and pour into pan. Bring sauce to a boil and turn down, let cook for about 5 minutes.

Cilantro and Olive Chicken

Chicken, Tomatoes, Olives, and Cilantro is a quick and easy recipe to whip up. The recipe is from Martha Stewart’s Fresh Food Fast.  This is also a recipe I tend to forget about, not sure why we really like it and it’s easy.  Dinner menus have been hard to come up with recently and the only thing on the menu that day was ‘chix’.  No recipe, no idea or even veg.  Just ‘chix’

Than a light bulb went off in my head and I remembered Cilantro-Olive chicken as I refer to it. I like to serve this with rice but potatoes or bread would work too.  We are out of onions so you will see it in the recipe but none in my picture.  Sometimes onion powder can save you and if you do not like cilantro, parsley will work.

1 tablespoon olive oil
4  boneless chicken breast or a packet of tenders
1 onion sliced thinly
1 pint cherry tomatoes or 14 oz. canned tomatoes
1/3 cup green olives
juice from half a lime
1/4 cup cilantro.

Brown chicken on both sides about 5 minutes each side.  Saute onions until soft. Add tomatoes and olives.  If using fresh tomatoes cook until softened and juices release.  If using canned let juices reduce a bit.  Add lime juice and cilantro cook a minute or two.