Tuesday, October 28, 2008
Soups, stews, chilis and more. Fall and winter are the perfect time to break out the classic soup recipes that are favorites as well as try some new ones that you run across. There are all types of soups; from the ones that make you feel cozy and warm because they are "home style" to the ones that are a little more fancy with rich tastes. I'm a huge fan of any type of soup and I'll try anything once.
I've been looking through different cook books, catalogs and on different websites to get an idea of some different soups I would like to try this season. There are tons out there that sound so incredible; I don't know if I will get to all of them this year! I've definitely gotten inspired by all the different types out there and I'm honestly amazed there are endless options.
I came across one that sounded so good and it was basically a spin on the classic chicken and dumplings recipe. Spencer loves chicken and dumplings, so when I saw this recipe I knew it was a must try. This wasn't your typical chicken and dumplings; for starters the base was more of a cream base and the dumplings weren't ordinary dumpinlings, they were cornbread! I love cornbread so I really didn't think you could go wrong having cornbread dumplings, plus they had cheese in them. This treat just seemed to be getting better and better by the minute!
This was more of a stew than a soup, and it was so good. Spencer absolutely loved this; I know it's one thats going to be on the menu from now on. Even in you're not a dumpling fan you would probably like this recipe, these aren't your typical dumplings that are actually down in the soup. This is also a recipe that could be made without the dumplings and with a side of cornbread instead.
Chicken Stew and Cornbread Dumplings
1 16 ounce bag frozen, mixed vegetables
14 Ounces water and 1 chicken boullion cube
1 Medium onion, roughly chopped
1/2 Cup water
1/2 Teaspoon dried oregano OR 1 Teaspoon fresh
1/2 Teaspoon dried dill OR 1 Teaspoon fresh
***You could use any other herbs instead.
1/4 Teaspoon garlic powder
Fresh cracked pepper, to taste
Salt, to taste
1 2/3Cup milk
1/3 Cup all purpose flour
2 chicken breast poached and cubed-season with salt and pepper
1 Recipe for cornbread dumplings
In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 teaspoon baking powder, and a dash of black pepper. In a small bowl combine 1 beaten egg, 2 tablespoons milk, and 2 tablespoons cooking oil; add to flour mixture, stirring with for just until combined.
In a large saucepan combine brother, frozen vegetables, onions, water, dried herbs (if using), salt, garlic powder, and pepper. Bring to boil.
In a small bowl combine milk and flour, stire into vegetable mixture. Stire in checken. Cook and stir until thickened and bubbly. Stir in fresh herbs if using.
Drop Dumpling dough from a tablespoon into 4-8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10-12 minutes or until a wooden toothpick inserted in a dumpling comes out clean. Once finished add a little more fresh cracked pepper and salt.
Recipe Source: adapted from Better Homes and Gardens Cookbook