Home Cookin’

Ah, comfort food.  Holiday recipes.  Traditional meals.  I love this time a year when all the favorites, the tried-and-true, and the nostalgic food is being served.  Of course, it isn’t great for the waist-line, but then this year I don’t have to worry about that, since our soon-to-arrive blessing gives me an excellent excuse to eat. 

While it hasn’t been hard to think of yummy holiday goodies to make (spiced nuts, Chex mix, Texas sheet cake…), I have been having a bit of trouble in the regular meal planning.  When it is time to go grocery shopping and I sit to make my list, I think of the things we’re out of, I include the chocolate and the flour and the sugar for the “goodies”, but I can’t seem to plan a menu for the week.  It’s like having “Chef’s Block” or something.  And it isn’t for lack of thinking of the situation.  I feel like all I have thought about lately is, “I don’t know what to fix for dinner!”

Well, when in doubt, I try to go with something easy, something comforting, and (if possible) something healthy.  Today for lunch, I decided on this lovely version of Chicken and Dumplings that I have adapted from several other recipes.  When you can’t think of what else to make, and you only have a few ingredients, this works well.

 Amanda’s Chicken and Dumplings

• 2 lbs. boneless skinless chicken thighs (or a 2-3 lb. chicken, whole)
• 6 cups of water or more, to cover chicken and make stock
• 1 onion, chopped
• 2 stalks of celery
• 1 cup chopped carrots
• 1 tsp. sugar
• 3/4 tsp. nutmeg
• Salt and pepper to taste

Place all ingredients in a stock pot and simmer until chicken is tender (about an hour or an hour and a half).  Skim off any fat or “scum” that rises to the top.  When chicken is cooked, remove from broth and shred or cut into bite size pieces.  (If using a whole chicken, remove chicken from bones.)  Return the chicken pieces to the broth. 

For dumplings:

Beat one egg until light in color.  Add one cup of flour, 1/2 cup milk, 1/2 tsp. of pepper and 1/2 tsp. of sugar.  Mix until a dough forms (will be very sticky).  Drop dough by half-spoonfuls into the simmering broth.  Let cook until they hold together on their own, about 2-4 minutes.  Ladle into bowls and serve.