Southern Style Chicken and Dumplings

 Recipes  No Responses »
Feb 152006
 

1 whole (3 to 4 pound) fryer chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
pinch of dried thyme OR poultry seasoning herbs
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water

Directions

  1. In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme/seasoning. Simmer all over low heat until tender, about 1 hour.
  2. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
  3. To Make Dumplings: In a medium mixing bowl, cutshortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
 Posted by at 11:11 pm

Simple Chicken Soup

 Recipes  No Responses »
Feb 152006
 

1 whole chicken
2 carrots, quartered
2 stalks celery, quartered
1 leek, quartered
1 onion, quartered
water

salt and pepper to taste

Directions

  1. Place chicken, carrots, celery, leek, and onion in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
  2. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones.. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
 Posted by at 11:10 pm

getting my soup on

 Recipes  No Responses »
Feb 102006
 

been trying to fight off a cold from hell, so I’ve been sucking down Airborne and EmergenC.

Made a big pot of soup today as well, it’s almost ready.

Chicken Vegetable Soup with:

initial broth: 1 Smart Chicken, 1 quartered lemon, 1 quartered yellow onion, italian parsley, whole green and black peppercorns, and one head of garlic.

Strained the whole combination, and re-added the garlic and deboned chicken.

Added additional veggies: one turnip, one onion, celery, bok choy, diced tomatos, portabella mushrooms, yellow squash, asparagus.

Additional spices: kosher salt, oregeno, basil, red pepper flakes

 Posted by at 5:42 pm

Recipe: Chicken Souvlaki

 Recipes  No Responses »
Jan 162006
 

I made this last night, to go with a Greek Salad.

Chicken Souvlaki (from recipeazaar.com)

This is excellent served with pita bread, a garlicky tzaziki and a crisp, green salad.

4 servings
45 minutes 35 mins prep

2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
SAUCE
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon savory
1/4 teaspoon thyme

1. If using bamboo skewers, soak in water for at least 30 minutes before using.
2. Combine all sauce ingredients in a bowl; mix well.
3. Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
4. Grill on high heat, lid down.
5. Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

 Posted by at 11:24 am

Mandarin Egg Rolls

 Recipes  No Responses »
Sep 112005
 
  • 1 1/2 cup Dried black mushrooms
  • 5 1/4 cup Vegetable oil
  • 1/2 tsp Crushed fresh garlic
  • 1/2 tsp Crushed ginger root
  • 1/2 cup Cooked ground pork
  • 1 Tbsp Cooking wine
  • 1/2 cup Cooked shrimp
  • 1 cup Shredded bamboo shoots
  • 1 cup Bean sprouts
  • 1 cup Shredded celery
  • 1 Scallion, shredded
  • 1 tsp Sesame seed oil
  • Salt and white pepper
  • 8 Rice flour egg roll wrappers
  • 1 Egg white; lightly beaten

    Soak the mushrooms in hot water 15 minutes. Drain, cut off tough  stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2  minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper with the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 minute. Remove from oil and drain on paper towels.

 Posted by at 8:33 am

saturday night indian feast

 Recipes  No Responses »
Aug 162005
 

last saturday, i decided i’d make indian food.

so, using recipes from http://zenandjuice.com/recipes/, I made Palak Paneer (Creamed spinach with cheese), and Naan.

Of course, I modified the Naan recipe to make it low-carb. (note: low-carb naan SUCKS. however, once you load it up with indian seasoned gravies, it’s all good baby).

The second veggie item was Zucchini. I based my recipe on something that I had once at Star of India in Bentonville: zucchini, onions, green onions, and tomatoes cooked in some chicken broth with cumin, turmeric, coriander, cardamon and a few other spices.

Finally, I made chicken tikka masala from a recipe found at indianfoodforever.com, but I used heavy cream instead of the yogurt to make it low-carb.

Continue reading »

 Posted by at 10:58 pm  Tagged with:

how not to toast salmon skin

 Recipes  No Responses »
Aug 162005
 

we had some wild salmon for lunch Sunday, and I saved the skins.

Why ?

Because I wanted to make my own Salmon Skin Rolls.

“Just put it in the oven and broil it.” – Jill

Did you know if you put salmon skin in the oven on Hi Broil, it will burst into flames?

Neither did I. Until I turned around and discovered The Inferno.

I blew out the fire, put the baking sheet (with smoldering salmon skin) outside, and decided to just make hand rolls with cucumber, cream cheese, green onions, sesame seeds, avacado, and leftover wild salmon.

They were tasty… but no Salmon Skin crunch :(

 Posted by at 10:24 pm

Barley Pop Vegan Chili

 Recipes  No Responses »
Jun 152005
 

Ingredients:

Beers:

12oz Guiness
12oz New Castle
12oz Heineken

Vegetables:

Zucchini
Yellow Squash
Portabello Mushrooms
White Onion
Red Onion
Green Bell Pepper
Red Bell Pepper
Fresh Jalapeno
Carrots
Celery
Garlic

Canned:

1 Can diced tomatoes
1 Can pureed tomatoes
1 Can Black Beans
1 Can Great Northern Beans
1 Can Kidney Beans
1 Can Tomato Paste

Spices:

Olive Oil (red pepper infused)
Chili Powder
Salt
Pepper
Vegetable base
Paprika
Cumino
Cilantro (dried)
Bay leaf
Cayenne Pepper
Sri Racha
Red Chili Paste

Filler:

Bulgar Wheat
Solidified Vegetable Protein
Water (lots)

Instructions?

You need 2 stock pots. 1 for beer, 1 for chili.

Beer:

Combine all beers in a wide bottomed stock pot. Reduce down to about 1 1/3 cups. Vegetables:
Cut all hard vegetables and peppers first. Sautee these in Olive Oil till their color brightens.

The add diced soft vegetables (squash and mushroom). When they start to turn tender add the diced and pureed tomatoes.
Add all of the spices and vegetable base. Add the reduced beer. This is also where you will add water and tomatoe paste. generally I start with the paste and then add water till a nice consistancy.. but leave it a little runny, add keep at least 1/3 can of tomatoe paste for later use.

Simmer for 20 minutes. Then add the bulgar wheat and vegetable protein. Simmer another 20 minutes, or until these items soften. Then add beans. Simmer for 10 minutes. Finally adjust the consistancy and spices to your liking. If you add spices, simmer, simmer, simmer… well about 20 minutes any ways. —

Recipe by: Chris Nixon

 Posted by at 11:13 pm

chicken asparagus soup

 Recipes  No Responses »
Apr 262005
 

this is something i whipped up tonight… made my knees buckle, it was so good.

Chicken Asparagus Soup

ingredients:

1 box swanson organic chicken broth
1 chicken breast, cut into small pieces
2 kaffir lime leaves
1/3 bunch of asparagus, cut into 1″ pieces
a few stalks of cilantro
1/4 small yellow onion, chopped
celery seed
salt
pepper

heat the broth, add everything else. simmer until chicken is cooked.

 Posted by at 9:12 pm

Mongolian Beef

 Recipes  No Responses »
Mar 162005
 

Slice thinly, against the grain:

  • Flank Steak

Slice lengthwise and slightly diagonally:

  • 1 Leek

Marinade Flank Steak and 1/2 of Sliced Leek in:

  • Soy Sauce
  • Garlic (powder or chopped)
  • Peanut Butter
  • Ginger (powder or diced)
  • Hoisin Sauce
  • White Wine (or Sake)
  • Rice Vinegar
  • Sugar to taste

Optional: Slice as for Stir Fry

  • Carrot
  • Mushrooms
  • Cabbage
  • Broccoli
  • Onion
  • Etc.

Deep Fat Fry in Corn or Peanut Oil:

  • Mai Fun Noodles

Break out as much noodles as you want to prepare into small bundles prior to putting any in to fry. The oil should be around 400 F. To see if it’s hot enough, drop a noodle in. If it poofs out, it’s hot enough. If it just kind of sits there, it’s not. If you can’t tell, it’s not hot enough. Have a plate with paper towel on it handy to put the noodles on after they are fried. The noodles fry instantaneously so be ready to take them out as soon as you put them in.

Velvet Marinaded Beef in Oil:

Basically dip the beef into the hot oil (doesn’t need to be quite as hot any more), swirl it around and when it quits making quite so much noise pull it back out again. The whole routine takes a smidge under a minute. The meat should not be fully cooked.

Stir-Fry Beef in small amount of Oil, with Vegetables from Above (if used), Bean Sprouts (if desired) and other half of Leek. Use the rest of the marinade as sauce, and eke out with additional white wine or sake. The less liquid added, the more the sauce will cling to the beef. Serve over Mai Fun noodles with steamed rice.

 Posted by at 8:41 am
 Older Entries  Newer Entries
© 2012 zenandjuice.com Suffusion theme by Sayontan Sinha