Thursday, October 20, 2011

Recipes I Couldn't Resist!

Polish People LOVE potato dumplings.
Chicken and Polato Dumplings
  • 3 pounds  bone-in chicken thighs, skin removed
  • 2 large  carrots, peeled and cut into 1/2-inch coins
  • 2   ribs celery, trimmed and cut into 1/2-inch pieces
  • 3 medium-size  parsnips, peeled and cut into 1/2-inch coins
  • 1 large  sweet potato (about 1 pound), peeled and cut into 1-inch cubes
  • 4   scallions, trimmed and chopped
  • 1   quart chicken broth
  • 1/2 teaspoon  dried sage leaves
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground black pepper
  • 1 package  (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
  • 2 tablespoons  cornstarch mixed with 1/4 cup cool water
  •   Hot sauce, to taste

Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.

Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.
Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.

Nutrition Facts
Calories 362, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 72 mg, Sodium 881 mg, Carbohydrate 45 g, Fiber 4 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet

Chicken and Dumplings has always been a childhood favorite of mine
I can remember watching mom as she made this dish...
Click here to find out more!

Chicken and Dumplings
  • 1 3/4 pounds  boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
  • 2/3 cup  all-purpose flour
  • 2 tablespoons  canola oil, divided
  • 2   large carrots, diced
  • 2 stalks  celery, diced
  • 1   large onion, diced
  • 1 tablespoon  poultry seasoning
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 2 14-ounce cans  reduced-sodium chicken broth
  • 1 cup  water
  • 1 1/2 cups  frozen peas, thawed
  • 1 cup  whole-wheat pastry flour
  • 1/2 cup  all-purpose flour
  • 1 teaspoon  poultry seasoning
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 3/4 cup  nonfat buttermilk, (see Tip)


Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.

To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts
Calories 463, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Cholesterol 91 mg, Sodium 629 mg, Carbohydrate 45 g, Fiber 6 g, Protein 34 g, Potassium 412 mg. Daily Values: Vitamin A 100%, Vitamin C 15%, Iron 20%. Exchanges: Starch 2.5,Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet