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Tuesday, November 16, 2010

Ta-Da Tuesday

Once again, Tuesday's meal has redeemed us here in The World's Smallest Kitchen.  With an excess of frozen chicken, carrots, celery, chicken stock, and a George Foreman Grill, I really only had one option.

Chicken and Dumplings (comforting and healthy too)

1 lb chicken breast, George Foreman-ed and chopped
2 tbsp flour
2 tsp vegetable oil
2 carrots, chopped
2 celery stalks, chopped
1 tsp thyme
3 cups fat-free chicken broth


2 tbsp flour
2 tbsp cornmeal
3/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp parsley
1/4 cup skim milk

First, I whipped out the trusty George Foreman.

 6 minutes later....

I sautéed the carrots and celery with the oil and thyme for about 3 minutes.  I then sprinkled 2 tablespoons of flour, and some salt and pepper over the top.

When the flour had browned a little I poured the chicken stock over the top, and added in the chicken.  This simmered, uncovered, for about 10 minutes.  Or, however long it took me to make the dumplings.

I mixed together the flour, cornmeal, salt, parsley, and milk in a bowl and stirred until it resembled a dough.  I then dropped teaspoon sized dumplings into the chicken stock.  Dubiously, I put the lid on the pot, and walked away, to catch up on Glee, for about 10 minutes.  But, I needn't have been dubious...because dumplings are like magic!

Those babies puffed up to little clouds of heaven, I proudly brought this to church to give to Matthew in between meetings.  I declared, "it's good, I know because I taste-tested it".

Matthew hasn't come home yet, but I'm pretty sure no dumpling was left behind.

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