First off, any tips for good food photography? Obviously, my skills are in need of some improvement.
Secondly, it is REALLY cold here in Saint Paul (5 degrees last I checked). Chicken and dumplings is one of those foods that warms your insides. I used this recipe from the Betty Crocker "Gluten-Free Cooking" book (http://goo.gl/U94kK)
Chicken:
2 1/2 cups chicken broth (Progresso is gluten free but, always check labels!)
1 1/2 cups cooked, cut up chicken (about 1 full chicken breast)
1 cup vegetables (can be frozen, canned, or fresh. I used a can of green beans because that's all we had)
1 teaspoon seasoned salt (You could also experiment with whatever spices you like. I love rosemary with this!)
1/4 teaspoon pepper
1 cup milk
3 tablespoons corn starch
Dumplings:
3/4 cup all purpose gluten free baking mix (I depend on Bisquick, but whatever you use, make sure it's leavened)
1/3 cup milk
2 tablespoons melted butter or margarine
1 egg
1 tablespoon fresh parsley
Secondly, it is REALLY cold here in Saint Paul (5 degrees last I checked). Chicken and dumplings is one of those foods that warms your insides. I used this recipe from the Betty Crocker "Gluten-Free Cooking" book (http://goo.gl/U94kK)
Chicken:
2 1/2 cups chicken broth (Progresso is gluten free but, always check labels!)
1 1/2 cups cooked, cut up chicken (about 1 full chicken breast)
1 cup vegetables (can be frozen, canned, or fresh. I used a can of green beans because that's all we had)
1 teaspoon seasoned salt (You could also experiment with whatever spices you like. I love rosemary with this!)
1/4 teaspoon pepper
1 cup milk
3 tablespoons corn starch
Dumplings:
3/4 cup all purpose gluten free baking mix (I depend on Bisquick, but whatever you use, make sure it's leavened)
1/3 cup milk
2 tablespoons melted butter or margarine
1 egg
1 tablespoon fresh parsley
1) Get out your big stock pot, and bring the broth, chicken, vegetables and seasonings to a boil.
2) In a separate bowl, whisk the milk and cornstarch. NEVER mix the cornstarch right into a boiling liquid, unless you like lumps in your gravy. Stir the milk-starch slurry into the chicken mix.
2) In a separate bowl, whisk the milk and cornstarch. NEVER mix the cornstarch right into a boiling liquid, unless you like lumps in your gravy. Stir the milk-starch slurry into the chicken mix.
3) Stir together dumpling ingredients in a separate bowl until fully blended. A fork works well at this step.
4) Drop dumpling by 6-8 rounded spoonfuls onto the boiling chicken mixture.
5) Boil on low heat uncovered, for 10 minutes. When your mouth is watering from the smell, pop a lid on your pan and cook 15 more minutes.
By this time, your belly will be rumbling. I all but guarantee it. If your mom made chicken and dumplings, these would be the ones. When you've finished a bowl (or two or all of it), you will be warm to your toes and ready for a nap.
Stay warm out there, Minnesotans! See you next Saturday. --courtney
4) Drop dumpling by 6-8 rounded spoonfuls onto the boiling chicken mixture.
5) Boil on low heat uncovered, for 10 minutes. When your mouth is watering from the smell, pop a lid on your pan and cook 15 more minutes.
By this time, your belly will be rumbling. I all but guarantee it. If your mom made chicken and dumplings, these would be the ones. When you've finished a bowl (or two or all of it), you will be warm to your toes and ready for a nap.
Stay warm out there, Minnesotans! See you next Saturday. --courtney
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