Attempting Recipes: Veggie Stew (with Chickens), aka "Chicken Dumplings"
I've made this recipe from loaded_march two times already, and was going to make it a third time when I realized the recipe was from a comment, and not a proper (tagged) recipe post, and uhhh... #scratches head#, #curses#... ah! Gmail search to the rescue!!
The recipe is pretty much my standard "chicken soup", with the addition of flour, apple vinegar, cinnamon, mustard, and brown sugar, oh and dumplings! Hubby scowls at my soup though (not filling enough), which is why I keep returning to this recipe.
Main modifications: Chicken obviously, browned while the veggies are being prepped, then dumped in for the long (30 min) simmer. I tend to double the brown sugar (2 TBSP), and today I discovered we were all out of mustard, so I put some more chicken broth cube stuff in to fill in the taste. I used half the amount of green beans, and today I also halved the quantities for the dumplings, except the salt which I halved again. Oh, and celery root becomes parsnips.
(I attempted to put a little whole wheat in the dumplings last time, which turned out to be a bit of a disaster. Will not repeat.)
Dumplings just after getting dumped into the pot.
Served with a side of salad.
Results:
Four-fifths of the family approve of this recipe. One-fifth thinks it smells terrible and tastes even worse.
Yes, we often get "it's too spicy" grumblings from that corner, but something about the apple vinegar seems to really bother her, so now I might be a considerate mom and try to substitute that with something milder. White wine vinegar? Skip it entirely? Will have to investigate.
The recipe is pretty much my standard "chicken soup", with the addition of flour, apple vinegar, cinnamon, mustard, and brown sugar, oh and dumplings! Hubby scowls at my soup though (not filling enough), which is why I keep returning to this recipe.
Main modifications: Chicken obviously, browned while the veggies are being prepped, then dumped in for the long (30 min) simmer. I tend to double the brown sugar (2 TBSP), and today I discovered we were all out of mustard, so I put some more chicken broth cube stuff in to fill in the taste. I used half the amount of green beans, and today I also halved the quantities for the dumplings, except the salt which I halved again. Oh, and celery root becomes parsnips.
(I attempted to put a little whole wheat in the dumplings last time, which turned out to be a bit of a disaster. Will not repeat.)
Dumplings just after getting dumped into the pot.
Served with a side of salad.
Results:
Four-fifths of the family approve of this recipe. One-fifth thinks it smells terrible and tastes even worse.
Yes, we often get "it's too spicy" grumblings from that corner, but something about the apple vinegar seems to really bother her, so now I might be a considerate mom and try to substitute that with something milder. White wine vinegar? Skip it entirely? Will have to investigate.