danakscully64
April 17th, 2009, 03:47 PM
Traditional Chick'n and Dumplings
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian diet
Preparation Time: 60 minutes
Serves: 4
Ingredients:
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Stew:
2-3 cups Quorn Chik'n Tenders (bite size pieces, in a bag)
1/2 cup All-Purpose Flour
Salt and Pepper
2 TBL Peanut Oil
1 TBL Butter
1/2 cup celery
1/2 cup onion
Bay Leaf
1 tsp fresh thyme, chopped (or about 1/2 tsp dried)
1 tsp fresh parsley, chopped (or about 1/2 tsp dried)
2 cups vegetable broth
1 cup heavy cream or soy milk + 2 tsp soy milk powder (powder optional, see below)
Dumpling:
1 cup All-Purpose Flour, sifted
2 tsp baking powder
1/2 tsp salt
1 TBL dill, chopped
1/2 cup soy milk
Instructions:
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1) Thaw chik'n. Combine flour with salt and pepper (to taste).
2) Heat oil/butter over med-high heat until hot, not smoking. Dip chik'n in flour and shake off excess.
3) Brown chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
4) Add celery and onion, cook 2 minutes.
5) Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
6) Stir in cream/milk and continue to simmer for 5 minutes.
7) Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
8) Remove bay leaf and serve immediately.
Additional comments:
-----------------------------------------------------
This recipe came from my sister's culinary school, I just modified it to make it vegetarian. Super easy to make vegan, just substitute a vegan chik'n in place of the Quorn brand. This is the ultimate comfort food. I was wondering if substituting soy milk in place of the heavy cream would make it less thick, so I added a tiny bit of soy milk powder to make it bit thicker. I don't know if it's necessary though. In the end, the thickness was perfect. I served mine with oven roasted asparagus. Enjoy!
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian diet
Preparation Time: 60 minutes
Serves: 4
Ingredients:
-----------------------------------------------------
Stew:
2-3 cups Quorn Chik'n Tenders (bite size pieces, in a bag)
1/2 cup All-Purpose Flour
Salt and Pepper
2 TBL Peanut Oil
1 TBL Butter
1/2 cup celery
1/2 cup onion
Bay Leaf
1 tsp fresh thyme, chopped (or about 1/2 tsp dried)
1 tsp fresh parsley, chopped (or about 1/2 tsp dried)
2 cups vegetable broth
1 cup heavy cream or soy milk + 2 tsp soy milk powder (powder optional, see below)
Dumpling:
1 cup All-Purpose Flour, sifted
2 tsp baking powder
1/2 tsp salt
1 TBL dill, chopped
1/2 cup soy milk
Instructions:
-----------------------------------------------------
1) Thaw chik'n. Combine flour with salt and pepper (to taste).
2) Heat oil/butter over med-high heat until hot, not smoking. Dip chik'n in flour and shake off excess.
3) Brown chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
4) Add celery and onion, cook 2 minutes.
5) Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
6) Stir in cream/milk and continue to simmer for 5 minutes.
7) Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
8) Remove bay leaf and serve immediately.
Additional comments:
-----------------------------------------------------
This recipe came from my sister's culinary school, I just modified it to make it vegetarian. Super easy to make vegan, just substitute a vegan chik'n in place of the Quorn brand. This is the ultimate comfort food. I was wondering if substituting soy milk in place of the heavy cream would make it less thick, so I added a tiny bit of soy milk powder to make it bit thicker. I don't know if it's necessary though. In the end, the thickness was perfect. I served mine with oven roasted asparagus. Enjoy!