The Garden Gate Specialty Foods

09/27/2024

Cows were introduced to Haiti by the Spanish during the early colonial period. When the Spanish colonized the island of Hispaniola (Haiti) in the late 15th and early 16th centuries, they brought cattle, pigs, and horses with them. These animals adapted well to the environment and multiplied into large herds over time.1

Haitian Beef Stew, or “Bouyon Bèf” as it’s called in Haiti, is a warm and filling dish that really shows what Haitian food is all about.

This special recipe uses a slow cooker, which is like a magic pot that cooks food slowly so all the yummy flavors can blend together.

Ingredients
Beef chuck (2 lbs, cut into small pieces)
Vegetable oil (2 tablespoons)
1 big onion, chopped up
1 bell pepper, any color, cut into pieces
4 garlic cloves, minced (chopped very small)
Tomato paste (2 tablespoons)
Ground allspice (1 teaspoon)
Ground cloves (1/2 teaspoon)
Black pepper (1/2 teaspoon)
Cayenne pepper (1/4 teaspoon, but only if you like it spicy)
Beef broth (4 cups)
Carrots (2 large ones, sliced)
Potatoes (2, peeled and cut into cubes)
2 cups of chopped spinach or croupier (poupier)
Lime juice (2 tablespoons)
Salt (as much as you like)
Chopped parsley (for decoration)

Instructions
Preparation (Prep Time: 15 minutes): Start by preparing all your vegetables and cutting the beef into 1-inch cubes. This will ensure everything cooks evenly.

Browning the Beef (Cook Time: 8 hours on low or 4 hours on high): Heat the vegetable oil in a skillet over medium-high heat. Add the beef in batches, browning on all sides. Transfer the browned beef to the slow cooker.

Sautéing the Vegetables: In the same skillet, add the onion and bell pepper, cooking until softened. Add the garlic, tomato paste, allspice, cloves, black pepper, and cayenne pepper, stirring for about 1 minute until fragrant.

Slow Cooking: Transfer the sautéed vegetable mixture to the slow cooker with the beef. Add the beef broth, ensuring the beef is well-covered. Set your slow cooker to low and cook for 7 hours.

Adding the Final Touches: After 7 hours, add the carrots and potatoes, croupier, and spinach to the slow cooker. Continue cooking on low for an additional hour or until the vegetables are tender.

Finishing: Stir in the lime juice and season with salt to taste. Adjust the seasoning as necessary.

Serving:
Ladle the stew into bowls and garnish with chopped parsley. Serve hot, accompanied by white rice or warm bread for a complete meal.

1. Freemanonline.org
Recipe from https://mikastable.com/haitian-beef-stew-slow-cooker/

09/27/2024

Haitian Rice & Beans

Red beans and rice is a popular dish in Haiti. Traditionally prepared with Haitian Epis (Haitian Seasoning Base), and served throughout the year. The flavors in this Haitian red beans and rice is as bold as any flavors you will find in other Haitian recipes.

This delicious and nourishing dish can be an instant pot version.

Haitian rice and beans can take hours to make. More specifically, it is because of the amount of the time it takes to cook the beans (2-4 hours). This recipe is the Instant Pot version.

Ingredients

1 cup Red Kidney Beans
2 ½ cups Jasmine Rice or Basmati Rice
1 can Coconut Milk (13.5 FL Oz.)
⅓ cup Chopped Onions
¼ cup Haitian Epis (Seasoning) or 1 tbsp. better than bouillon
3 Garlic Cloves chopped
3 tbsp Olive Oil
1 teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
½ teaspoon Ground Cloves or Allspice
4 cups Water

Instructions

In the Instant Pot (IP) add 4 cups water and cook the beans for 20 minutes on high pressure; turn the steam release handle to sealing.
Quick release once cooked.
Using a strainer, drain the beans and reserve the water. Wash the rice and set aside. (you can use converted rice /parboiled rice to skip this step)
On the Instant Pot, click on sauté, set timer for 5 minutes. Add the oil, garlic, and onions. Cook for about 1 minute.
Add the beans and stir once. Cook for a couple of minutes. Then add the better than bouillon paste, salt, black pepper, ground cloves. Stir once. Add the rice and stir once. Cook for another minute. Add water and coconut milk, stir once.
Cover, seal and press the "Rice" setting. Cook for 12 minutes (do not exceed this time as you do not want the rice to overcook). Quick release. Fluff and serve warm with your choice of meat or vegetables. Enjoy!

source: https://www.savorythoughts.com/instant-pot-haitian-rice-beans/

09/27/2024

Haitian Chicken Stew (Poulet en Sauce)

Yes, 'poulet' is French! That's because the French came to take over that island, Haiti (Hispaniola), like the Spanish took over Puerto Rico. Spain ceded the western portion of the island to France after French pirates, and later French colonists, staked a claim there to what they call Saint-Domingue. With a plantation economy, Saint-Domingue became France’s most lucrative colony; between 1680 and 1776, more than 800,000 slaves are forcibly brought from Africa.

You'll find this dish similar to Creole dishes, because our Creole folks originate from that area of the world. To the kitchen!

Original handling is a long process, and refined to remove any impurities in the meat. As we have refrigerators now, and our meat is ready to use without the long process, the tradition is to marinate the meat for the flavor.

"When we clean meat, we often include vinegar; which I use the most to help clean and tenderize the meat, lime, and or sour oranges, and boiled water; here’s why:

The Meat: Haiti is a very hot and humid country. Most of the population does not have access to a refrigerator or frozen ingredients. Most of our ingredients are bought the day the food will be prepared. Most of the ingredients are found in an outdoor market; some are covered and some are not." (meaning the meat was not protected from bird droppings or flies or other mobile insects. )

For The Chicken
5 Chicken Legs; the skin on or off
5 Chicken Thighs; the skin on or off
1 tsp. Kosher Salt
½ cup Haitian Epis (recipe below)

For The Haitian Chicken Stew (Poulet En Sauce)
4 Tbsp Canola Oil; Vegetable oil, or peanut oil will work.
4 Cloves Garlic; crushed or smashed in mortar and pestle
3 ½ Cups Water boiling
2 Lemons Or Limes juice squeezed then reserve the lemons or limes
6 tablespoon tomato paste; Or half of a 12 Oz. can
1 Bell Pepper; Sliced and seeds removed. You can also mix the bell peppers for a vibrant color.
6 Sprigs Fresh Parsley
5-6 Sprigs Fresh Thyme
2 tablespoon apple cider vinegar
Salt and Pepper To Taste
1 Medium Yellow Onion; Cut in half: Half sliced and half diced

Instructions

Season the chicken with the Haitian Epis and salt. Marinate for a minimum of 30 minutes. Best overnight.

In a heavy bottom pan or Dutch oven over medium-high heat, add oil and sear the meat on both sides until lightly golden brown; do not discard the marinating sauce that's left behind in the bowl as we will use it.

Sear the meat in batches to make it easy to brown.
While the meat is browning (or once you have browned all the meat), add the water to the marinating bowl. Stir to mix the liquid and the seasoning together. Set aside.

Remove meat from heat and place on a plate.
In the same pan, sautee the dice onions and garlic until fragrant (about 45 seconds), then add the tomato paste and a few pieces of the sliced bell peppers. Stir to combine.

Next, deglaze with about ¼ of the seasoned liquid. Then add the chicken and the juice from the plate.
Quickly spoon a few of the onion mixture pieces onto the chicken. This will give it a reddish color.

Add the remaining ingredients: lemon juice, apple cider vinegar, and herbs, and season with salt and pepper to taste, and bell peppers.
Stir lightly. Cover. Allow to simmer for 15-20 minutes over medium heat.

Reduce the heat to low. Uncover the sauce and add sliced onions.
Add more seasoning if needed.
Stir lightly, cover, and simmer for an additional 5-10 minutes on low heat.
Serve warm with rice or your preferred side and enjoy!

When it comes to authentic Haitian food recipes, Haitians have a base seasoning that’s usually included in almost all dishes. Haitian Epis or Haitian seasoning, is mostly the same throughout the country. However, additional ingredients are added depending on the region.

The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used. Some people prepare the seasoning then freeze portions of it for later use. The acid in the seasoning help keep the ingredients from spoiling.

Haitian Epis

½ cup Fresh parsley chopped
10 sprigs Thyme
1 tablespoon Whole Cloves
10 Cloves garlic
1 cup Bell peppers and onions
1 cup Green onions
2 tablespoon Basil
2 teaspoon Salt and pepper
2 teaspoon Cayenne pepper
1 cup Olive oil
⅓ cup Apple cider vinegar
¼ cup vegetable bouillon base paste

Instructions

Place the ingredients in a blender or food processor. Blend to desired consistency, but not liquify. Blend in the form of pesto.
Place in a 16oz jar. Refrigerate for later use.

Source: https://www.savorythoughts.com/poulet-en-sauce-recipe/

07/27/2024

As many of you are getting ready for school to begin, along with all the other stuff that sucks up your time, the chauffeuring kids to this or that! Between sports, band, cheer, music, it's no wonder you have no time to cook.

Or, even if you don't have any time gobblers to run around, life and stuff can leave you needing back-up.

I got you.

Join our clientele list for a 'key to the garden door' and a chance to have wonderfully flavored and portioned dishes ready to finish or reheat. Deep dish 8" square baker pans hold four hearty portions.

Message for details & ordering.

07/27/2024

07/27/2024

New ideas for an old time favorite, as we do a mashup between chicken & drop dumplings and Cheddar Bay Biscuits! If you've never had them, Cheddar Bay Biscuits are cheesy and spiced with Old Bay seasoning. You can use the Red Lobster brand, or just whip it up easily, on your own.

Ingredients
2 Tbsp olive oil
2 Tbsp unsalted butter
1 lb. boneless skinless chicken breast cut into bite-size chunks
1 medium yellow onion chopped
1 tsp salt
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp ground black pepper
3 garlic cloves minced
2 Tbsp all-purpose flour
1 1/2 cups frozen peas and carrots
4 cups chicken broth
1 cup whole milk
11 oz. box Red Lobster cheddar bay biscuit mix
3/4 cup water
1/2 cup shredded cheddar cheese

Instructions
Add the olive oil and butter to a large soup pot and place it over medium-high heat.

Add the chicken and onion. Stir until the chicken is well coated.

Add the salt, parsley, thyme, and pepper. Cook, stirring occasionally, until the chicken is no longer pink and the onion is soft, about five minutes.

Add the garlic and flour. Cook, stirring often, for 1 minute.

Add one cup of the broth. Stir until smooth. Add the remaining broth, milk, and the peas and carrots. Stir well. Bring the liquid to a simmer. Try not to let it actually boil, as that can break the dairy. Alternately, you can just hold on adding the milk at the end.

As the soup is coming to a simmer, make the dumplings. Add the cheddar bay biscuit mix to a large mixing bowl. Add the water, cheese, and the cheddar bay flavor packet. Stir to combine.

Drop about 1 to 1 1/2 tablespoons worth of batter into the simmering liquid for each dumpling, using a 1" disher. Try to drop them so the dumplings are not touching. Use all the batter.

Cover the pot and cook for 12-15 minutes. Do NOT stir. And, do not take the lid off, so the dumplings can steam.

Break apart any dumplings that have stuck together. Gently stir to coat the dumplings in the soup. Test a dumpling by cutting it in half. If it is still doughy in the center, let the soup simmer another 2-3 minutes.

ABOUT THESE PUFFY DUMPLINGS...

As you can guess, the actual stars of this are the cheesy, well-seasoned dumplings. You could add them to other soups, like Tomato Soup, Mexican Vegetable Soup, a Creole Soup, or others...ask your taste buds what they'd like to play with!

On the biscuits: while the recipe calls for the actual Red Lobster mix, that can be pricey, depending on your store's pricing. You can easily make your own drop biscuits, and add the ingredients that make it Cheddar Bay.

Biscuit Dough – Like most drop biscuits, these can be made from scratch with a little flour, baking soda and powder, sugar, and as much or as little garlic powder as you like!

Shortcut Tip – If you’re looking for a shortcut, use biscuit mix (like Bisquick) and follow the directions for drop biscuits. Use the topping below for that Red Lobster biscuit flavor.

Cheese – Cheddar Bay biscuits wouldn’t be the same without heaps of sharp cheddar cheese, but experiment with a mix of cheddar and Swiss, or cheddar and bleu cheese crumbles.

Ingredients:

▢2 cups all purpose flour
▢1 tablespoon baking powder
▢1 teaspoon sugar
▢½ teaspoon garlic powder
▢¼ teaspoon baking soda
▢¼ teaspoon salt
▢1 cup milk more if needed
▢⅓ cup cold butter
▢1/2 cup shredded cheddar cheese
▢½ teaspoon garlic powder, 1 teaspoon dried parsley, 1/4 to 1/2 teaspoon of Old Bay seasoning
▢½ teaspoon Italian seasoning optional

How to Make Cheddar Bay Dumplings:
Mix dry ingredients in a bowl. Cut in cold butter.
Stir in milk and cheese, along with the seasoning. Blend well. Scoop into your hot soup, using a small disher. (cookie scoop)

Cover the pot and cook for 12-15 minutes. Do NOT stir. And, do not take the lid off, so the dumplings can steam.

Break apart any dumplings that have stuck together. Gently stir to coat the dumplings in the soup. Test a dumpling by cutting it in half. If it is still doughy in the center, let the soup simmer another 2-3 minutes.

Adapted from https://www.amandaseasyrecipes.com/chicken-and-dumplings-made-with-cheddar-bay-biscuits/
Cheddar Bay Biscuit dough adapted from https://www.spendwithpennies.com/red-lobster-cheddar-bay-biscuits/?ssp_iabi=1682887954863

07/27/2024

Angel Chicken Pasta

This is an older dinner party classic, from Allrecipes.com. I picked it up in the early 2000's, when it already had accumulated over 3000 5 stars ratings. This family-favorite angel chicken recipe is full of flavor and easy to make with condensed soup and cream cheese. It's special enough to serve when you're entertaining guests.

I'm sharing both the original recipe, and my adapted version of it. You can tell its age by the instruction to bake your chicken breasts for an hour. ;)

Its name comes from the choice of pasta, angel hair. The recipe serves 6, but is easily adapted to feed more, or less. Do note, that a large quantity of angel hair tends to be difficult to work with. You may use regular spaghetti, linguini or fettucine, if you'd rather. Or any other shape!

Ingredients

6 skinless, boneless chicken breast halves (4-6 oz each)

¼ cup butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (10.5 ounce) can condensed golden mushroom soup

½ cup white wine (crisp, not sweet)

4 ounces cream cheese with chives, or plain

1 (16 ounce) package angel hair pasta

Directions to the original recipe:

Preheat the oven to 325 degrees F (165 degrees C). Arrange chicken breasts in a single layer in a 9x13-inch baking dish.

Melt butter in a large saucepan over low heat. Stir in dressing mix, then stir in condensed soup and wine. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Pour over chicken.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour.

( Note: It should not take an hour for your chicken to cook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). )

About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. (other pastas will require more cooking time, see your label directions)

Serve chicken and sauce over pasta.

AMENDED RECIPE

I've used this often for catering. It's great as written but has room for improvement. The chicken is bland and unremarkable in the original, it relies on the sauce to carry the dish.

Set your big pasta pot with well-salted water, on the stove to come to a boil. Break your angel hair down into three or four sections, to make it easier to eat...and, serve! Have it in a bowl, ready to drop.

In my kitchen, I season the chicken breasts with salt, pepper & garlic, and brown in a tablespoon each of olive oil and butter. Sear them in a large skillet to get a nice color on them. We're just getting a nice color, the chicken will finish cooking in its sauce. Pull them from the pan and set in your casserole pan.

If adding veggies to the dish, like sliced mushroom, diced onion, bell pepper, sauté them in the same skillet to get some flavor seared into them. Pull and set aside. They, too, will finish in the sauce. This is optional, but makes the dish look more appealing.

Deglaze with the wine. Reduce by half. Add butter to the pan over low heat. Stir in Italian dressing mix, then stir in condensed soup. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Thin with low sodium chicken stock, 1/4 to 1/2 cup. Add your mushrooms and/or other sauteed veggies back to the pan. If adding veggies like chopped baby spinach or sweet peas, stir those in now, gently. Taste the sauce for any flavor additions, salt, etc. this is your last chance to make that adjustment. Pour over chicken in the casserole.

Now, your baking time is reduced, since you took time to pan-sear.
Finish baking at 325 for 20 to 25 minutes. Cook your noodles till al dente, drain and plate. Top with the sauce, a chicken breasts, more sauce and garnish with chopped fresh parsley & chive or scallions.

Or, take the breasts out, toss the pasta in the sauce. Lay out on a serving platter and top with the finished chicken pieces. Garnish with chopped chives and/or parsley. this is a lovely family dinner presentation.

For non-fancy casserole, use a pasta that will collect and hold the sauce, like small or medium shells, orecchiette (little ears), wide elbows, regular elbows, or other. You want it to hold the sauce. After cooking the pasta, mix it right into the sauce, and place the chicken breasts on top of the saucy pasta. Or, cut the chicken pieces into bite sized pieces, and mix them in. Add extra chicken stock, if needed. The pasta will absorb it.

You can also cut the chicken breasts into bite size pieces. Lightly season, with salt, pepper and garlic powder blend. Pan sear those like you would do the breasts, remove and do any veg, proceeding as above.

Note: Golden Mushroom Soup is nothing, in flavor, like the Cream of Mushroom or Cream of Chicken Mushroom. It has a richer, deeper, slightly sweet-ish finish. You can substitute the regular Cream of Mushroom soup, if you tend to have less adventurous tastebuds. The dry Italian seasoning, too, lends a ton of flavor. Both, together, offer a ton of sodium, so be sure to opt for low sodium, if you need to watch those levels.

Angel Chicken Rice... this should, more accurately, be called Golden Mushroom Chicken & Rice, as once you take the angel hair pasta out, there is no angel at all. ;) It uses the process of the original, adding in cooked rice, at the end, instead of pasta. Start a cup of rice cooking in your rice cooker, when you begin, so it's ready to add. It also calls for extra chicken broth, to give the rice more to absorb.

Happy cooking!

07/26/2024

Wienerstube Cookies

They came recommended by an Austrian friend and I thought I would at least give them a go to be nice. I whipped up the dough and took a little nibble. Whoa, was it unbelievably tasty! These Wienerstube cookies instantly won me over with their deep chocolate flavor and subtle kick from black pepper, cayenne, and warm spices. I heard someone compare the flavor to a spicy oreo and that’s pretty much dead on. I know they sound a little strange, but don’t knock ‘em til you take a bite. They’re going to surprise you!

INGREDIENTS
1 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
3/4 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¾ cup unsalted butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract

PREPARATION
In a small bowl, sift together flour, cocoa powder, baking powder, salt, cinnamon, allspice, black pepper, and cayenne pepper.
In a large bowl, cream together butter and sugar until well combined. Add egg and vanilla and mix until light and smooth.
Slowly add dry ingredients to the wet and mix until just combined.
Chill dough in refrigerator for 30 minutes.
Roll chilled dough into two logs about 3 inches in diameter and wrap them tightly with plastic wrap.
Freeze dough logs for 1-2 hours or until frozen through.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Remove dough from freezer and slice into rounds about ½ inch thick, then arrange on the prepared baking sheet.
Bake cookies for 9-11 minutes. Cookes will continue to firm up as they cool!
Allow cookies to cool, then store in an airtight container.

Recipe adapted from Madaboutmaida.blogspot.com
Shared from https://12tomatoes.com/wienerstube-cookies/?fbclid=IwY2xjawEQ0S1leHRuA2FlbQIxMAABHciGjUVEW8sVyw4fF5jon0zcCzSwOoZc3mSQHbVdMiiQOSuS5s-1WgfMTQ_aem__LkxUNlPsdJSMzl8pqxX6w

An Austrian favorite!

07/26/2024

French Onion Stuffed Potatoes is a match made in heaven.

Recipe in comments ⬇️

07/26/2024

Mongolian Ground Beef Noodles
Yield(s): Serves 4

INGREDIENTS
1 lb ground beef
5 cloves garlic, minced
1/3 cup brown sugar
1/4 cup beef broth
1/3 cup soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
Pinch red pepper flake, optional
8 oz linguine
1 tablespoon cornstarch
2 tablespoons water
4 green onions, sliced

PREPARATION
In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside.
In a large skillet over medium-high heat, brown ground beef until no longer pink.
Drain fat as needed, then add garlic and cook until fragrant, about 1 minute.
Add soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flake, and black pepper. Stir to combine.
Dissolve cornstarch in 2 tablespoons cold water and add to ground beef. Stir and bring to a gentle boil. Once sauce has thickened, add noodles and stir to combine.
Let noodles sit in sauce 2-3 minutes to absorb some flavor. Top with green onions and serve. Enjoy!

07/26/2024

For desserts for August, we're going with simplicity.
8 x 8 covered pan, single layer. 8 servings
16

Banana Cake
Strawberry Cake
Texas Chocolate Cake
Pineapple Upside Down Cake
Banana Pudding

07/25/2024

I'm reworking the pricing on the 8 x 8 casseroles and the Fall and Spring Social Pans, 9 x 12...they've not been adjusted since 2012, and prices have gone high enough, that I cannot do that pricing any more. Price increases have eaten the small profit I make on prepping. :( Greedy old rich guys.

You'll still get a discount on 3 casseroles or more. 15% off the total.

Rolls, flatbread or small loaves will be priced separately, unless it's dish-mandatory (like the Indian dishes, you must have a bread to sop up the divine sauces).

See comments for info.

07/25/2024

I shared this with you a long time ago. It's so worth a reminder. It's available in 8 x 8 recipe, so you don't have mass quantities leftover. Unless you want.

Taco Spaghetti! This is the southwest cousin to the southern classic Chicken Spaghetti. It uses ground beef, instead of chicken, although you could use chicken, if beef is off your diet. Both are delicious!

Ingredients:
8 oz spaghetti
1 pound lean ground beef
1 (1-oz) package taco seasoning
⅔ cup water
1 (10.5-oz) can Cream of Chicken Soup
1 (10-oz) can Rotel diced tomatoes and green chilies undrained
1 (8-oz) package Velveeta cheese, cubed
3/4 - 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
2. Cook pasta according to package directions. Drain. Set aside.
3. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
4. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
5. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
6. Bake for 30 minutes or until heated through.

Notes:

Is Taco Spaghetti spicy? If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.
If you are having me prep it, let me know your preference.

* To do with chicken, cut boneless breast or thigh meat into small bite size chunks. Season the chicken with some of the Taco Seasoning. Cook in 1 tablespoon of oil with 1 tablespoon of butter, till browned on all sides. Use a skillet large enough to not overcrowd the pan. Remove from skillet, (it will finish cooking in the oven) to get out excess grease, if needed. Proceed to step 4.

07/25/2024

Quarter Loaves ~ I'm packing them in aluminum foil pans after cooling, so you can refresh them in a low oven before serving.

07/24/2024

Love Chicken & Dumplings, but don't need enough to feed a small caravan? It can be made in smaller portions...let me help you.

For the chicken and broth:

1 tablespoon vegetable oil and butter
1/4 cup onion, diced
1/4 cup carrots, sliced thinly or diced
1 stalk celery, sliced or diced
3-1/2 cups chicken broth (or water & bouillon)
1/4 teaspoon Italian seasoning
1 small bay leaf
seasoned salt and pepper to taste

1 # chicken breast or thighs, cut into bite sized chunks (or you can use rotisserie chicken). The amount of chicken that you add is a personal preference. For some, it's all about the chicken, and for others, it's the noodles. I'm in with the latter.

For the dumplings:
1 cup flour plus extra for dusting
1/4 teaspoon baking powder
1/4 teaspoon salt
Coarse pepper to taste, if desired
2 tablespoons butter cold, small bits or cubes
1/3 cup milk or buttermilk, more or less

parsley for garnish, optional

Heat oil and butter in a 2 quart pot over medium-high heat. Add the chicken pieces and sauté until browned. This browning step adds a lot of flavor to the stock. Set aside the chicken. It's okay if it's not done all the way, it will finish in the soup.

If using rotisserie chicken, skip the step. Just pull your chicken apart cut into bites or big rustic chunks and set aside about a cup, give or take. If you would like, take the bones and skin, and add that to the stock making portion of the recipe.

Add the chopped onions, carrots, celery, broth, Italian seasoning, bay leaf, pepper, and seasoned salt to taste.

Bring to a boil, then turn the heat to low and simmer covered for 1 hour.

Strain out any skin, bones and the bay leaf. You should have a good 3 cups, plus left. Add a little extra broth or water if necessary.

Taste it at this point. it will be flavoring your dumplings, and you want to make sure your seasonings are good. Adjust as needed.

Make the dumplings:

While your soup is simmering away, combine flour, baking powder, salt, and butter with a fork or pastry cutter until the butter is mixed in and in small pieces.

Add the milk, little by little, and mix gently until combined. It may need a bit more, or less, depending on your measuring technique and the humidity.

Put the dough on a floured surface and knead a few times on until dough comes together. Let it rest, covered, for 15 minutes or so.

Roll the dough out on a generously floured surface to about ⅛ inch thick. Sprinkle more flour on top of the dough. Cut the dough into 1 inch by 2 inch strips. A generous amount of flour will prevent the dumplings from sticking and will also help to thicken the soup.

Bring the heat up to medium-high, drop in the dumplings one by one, stirring occasionally so they don’t stick. Turn the heat to medium low, and cook until the dumplings are tender and cooked through, about 15 minutes.

Stir in the chicken, cook another 5 minutes, and remove from heat.

Garnish with parsley, if desired.

For more of my Soup for the Soul collection, visit https://www.pinterest.com/jeanicooks/soups-for-the-soul/

07/24/2024

Soup for One ~ Broccoli Cheese Soup

▢½ tablespoon olive oil & 1/2 tablespoon of butter
▢½ cup chopped onions
▢1 clove garlic , minced
▢1 tablespoon all purpose flour
▢1 cup low sodium chicken broth
▢½ cup half & half
▢½ cup shredded sharp cheddar cheese
▢⅛ teaspoon chili powder or a pinch of cayenne
▢⅛ teaspoon salt, add pepper to taste, or not at all
▢1 cup broccoli florets, chopped small bite-size

Instructions

Heat the oil and butter in a 2-quart saucepan over medium heat. Add the onions and cook for 1 minute, stirring frequently until the onions soften. Add the garlic and cook for an additional 30 seconds.
Add the flour to the pot and cook, stirring frequently for 1 minute.
Pour in the broth and stir until smooth.
Stir in the half & half.
Bring the soup to a gentle boil, stirring frequently, and then reduce the heat to low and simmer, stirring occasionally for 5 minutes.

Add the cheese, cayenne and/or chili powder, and salt and stir until smooth.
Add the broccoli and simmer for 10 minutes, stirring occasionally.

Pro Tip: Be sure to chop your broccoli into fine, bite-sized pieces. This will ensure they cook evenly.

Taste the soup and add additional salt if necessary. Pour into a bowl and enjoy hot.

Adapted from recipe by One Dish Kitchen
https://onedishkitchen.com/broccoli-cheddar-soup-for-one/