Saturday, November 29, 2008

Chicken and Dumplings

I don't know if there's any possible way to make dumpling photogenic, but man they taste good. This recipe by Melody Rhodes, and supplied by Google, has been foolproof so far. My only modification has been to half it to make it fit our miniature family better.

  • 1 cup white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp softened butter
  • 1/2 cup milk
1. Bring 1 1/2 to 2 quarts of chicken soup to a simmer.
2. Mix the dry ingredients.
3. Mix the butter in with a fork.
4. Add the milk, but don't stir any more than necessary.
5. Drop spoonfuls of dough into the simmering chicken soup.
6. Cover for 10 minutes.

Options: Double the recipe of course if you're feeding more than three people, and you might check out the variations on the original recipe for sweet dumplings or raisin dumplings.

Tuesday, October 21, 2008

Chorrizo and Apples Foilpack

Sheer coincidence and a random stop at the Walmart in Midland brought this breakfast together. J and I had the same idea; as I was laying the first apple slices in she called "Add some apples!"

  • 1 package of chorrizo
  • 4 to 6 apples
1. Slice the apples into eighths and layer on the foil.
2. Place the chorrizo over the apples.
3. Wrap the bundle in three layers of foil.
4. Cook over hot coals, 15 minutes per side.

Thursday, July 17, 2008

Fairytale Pumpkin Soup

One day we threw some seeds out the kitchen window, and overnight (it seems) we had a pumpkin patch. It makes for a lovely view while washing dishes, and in a pinch fed us and two friends. Jami used the leftovers to make this soupy Thai dessert:

  • 1 cup coconut milk
  • 1/2 water
  • 1/4 of a pumpkin, peeled and cubed
  • a pinch of salt
  • brown sugar (or palm sugar if you can find it) to taste
1. Heat the coconut milk & water in a saucepan over low heat.
2. Add the pumpkin, salt & sugar.
3. Cook until the pumpkin is tender. Serves 4.

Monday, April 28, 2008

24 Hour Ginger Beer

Jami makes this ginger beer recipe every once in a while. It is quite good, though shown somewhat inconsistent appreciation by those outside our intimate circle of two. Last night we introduced it to some dear friends who actually liked it, so I'm posting this for their sake. I believe she got the recipe from Martha Stewart, but I won't swear to it. All I know is that it's not our creation.

  • 2 lbs fresh ginger root
  • 2 quarts boiling water
  • sugar to taste
  • soda water (optional)
1. Peel and grate the ginger. Grating can be done in a food processor or with a coarse cheese grater.
2. Place the grated ginger in a non reactive bowl (that means glass or ceramic), and pour the boiling water over it.
3. Loosely cover the bowl with foil for twenty-four hours. You want air to get in, but nothing to drop out of the sky into your drink.
4. After twenty-four hours strain out the grated ginger and compost it.
5. Refrigerate then sweeten to taste. Cut the ginger beer with soda water if you need to. I usually need to.