Today was one of those days were the weather started out being sort of dreadful and cold, and got lovely and sunny. However, my internal mood was one that related only to the morning weather. Basically, I was in a funk.
So I did what any adult would do. I ignored that feeling and worked on homework and work notes all day. Then, went to the mall and got myself a new bra.Finally, I went home and worked out.
After a nice (and for some reason, short) shower I decided I had to do something before I started up on my homework again. This whole weekend is basically going to be me cooking and indulging Boyfriend and mine’s tastebuds. I’ll attempt to post of these recipes within hours of making them, but since it’ll be this weekend, you’ll have to save the love for next Valentine’s Day. Or a Birthday, or whatever weekend/day. Doesn’t matter.
My point is that I was in the cooking mood, and I figured that I could use a warm up recipe, like running a few miles before a marathon the next day (not that I know specifically how that would work, I’ve never run more than a mile, and a low one at that).
This recipe came into mind simply because the weather felt cold, for me, and I wanted something comfortable, yet delicious. I’ve been eating and working out regularly, and eating everything I want, in moderation, and I’ve been pretty successful. I think I’ve lost 3 lbs since my last weigh in, and why not give myself a lovely lunch tomorrow?
This was my first time making chicken and dumplings, and my FIRST TIME TRYING THEM! And after this recipe, I’m a fan. I’m sure it’s not the best, but it’s pretty awesome in my opinion. My dumplings ended up being a bit “Freeform” in size, but that made me love them even more.
Recipe adapted from here (I cut my recipe in half)
2 cups chicken broth
1/2 cup water
1 Tbsp unsalted butter
1 tbsp onion powder
1 tbsp garlic powder
1 tsp kosher salt
2 tsp herbes de provance
1 tsp dried basil
2 tsp black pepper (or more to taste)
1/2 lb boneless, skinless chicken breast- roughly one
1/2 cups all-purpose flour
1 1/2 cups milk
1/2 cup frozen peas and carrots (I used mixed veggies)
1 cup flour
1/2 Tbsp baking powder
1/2 tsp kosher salt
1 Tbsp butter (softened)
1 cup milk
In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture, (at this point, I also added some lemon juice for a bit of zing, if you’re not a fan of zing, by all means omit it). Stir to combine and cover.
In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier.
Reduce heat to simmer, cover and cook for 10 minutes