Southern-Style Chicken and Dumplings

Posted on 06/17/2013 by

A comfort classic by Weight Watcher’s from their 50th anniversary cookbook which I made during the cool weather we were having in Michigan a couple weeks ago;  low 70′s for early June…  I do not think I have ever made this, at least I do not have any recipes for it.   Even though it is a Southern dish Gene never requested it.   He would not care for the dumplings  unless I made them richer with an egg and some milk.  So, when I was looking through this new cookbook I was searching for something different and this is what I came up with.  Good choice!

Hard to believe Weight Watcher’s was founded in 1963.  Actually it started two years earlier when Jean Nidetch invited a small group of overweight friends to her home and this meeting among friends eventually became one of the best weight loss programs available.  This is a real nice cookbook to add to your collection with lots of good recipes.

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I am a lifetime member of Weight Watcher’s who is trying to get back to her lifetime weight.  I love to eat all kinds of good things and I love to cook – so  I will try to balance things and lose this weight.

Anyways, this is a great way to use leftover chicken and is worth only 7 points with 1-1/2 cups stew (or soup) plus 3 dumplings for 4 servings.

What makes this low fat?  There is less oil used to sauté the vegetables and also the dumplings have no egg, oil or milk in them; just water.  Let me tell you though this recipe is still very good even without all that additional fat!!!

For added flavor  you could cook a 3-1/2 lb. chicken, cut into pieces, cover with water and seasonings and cook until done.  The broth will be much more flavorful than the boxed or canned variety and also the chicken will taste better.  For some reason I am not crazy about buying fully cooked chicken in a package – the texture and flavor is just different.

  • 2 tsp. olive oil
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. dried thyme or 1/2 to 1 tsp. fresh
  • 4 cups low-sodium chicken broth (I added another 1 cup of broth)
  • 1-1/2 cups chicken breast, skinless, cooked and chopped
  • 1/4 lb. green beans, trimmed and cut into 1/2-inch lengths
  • 1/4 cup fresh parsley, minced
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup water (3/4 cup is all I used, otherwise the batter would be too thin)

Heat the oil in a large saucepan; add the celery, carrots and onion.  Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.  Add the garlic  and cook for another minute.  Add the broth and simmer, covered, for another 10 minutes.  Add the fresh green beans and cook another 10-15 minutes; then add the parsley, thyme and cooked chicken.

Combine the flour, baking powder, salt and pepper in a bowl.  Stir the water into the flour mixture just until moistened.  Drop the dough, by rounded teaspoonfuls, onto the simmering stew, making 12 dumplings.  I used my 1-inch stainless steel scoop.  Cover and simmer until the dumplings are cooked through, about 15-20 minutes.

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Spicy Chicken Lettuce Wraps

Posted on 06/14/2013 by

If you want something simple, but very tasty, for lunch or perhaps dinner give this recipe a try.  Weight Watcher’s PointsPlus value of 2 per wrap.  Lettuce wraps have been very popular for some time now,  especially since they are lower in fat.  Big difference between a leaf of lettuce and a tortilla.

  • 1 lb. ground chicken
  • 1/3 cup water chestnuts, chopped
  • 2 tbsp. garlic, minced
  • 2 tbsp. fresh ginger, peeled and minced
  • 1 tbsp. dark sesame oil
  • 1 tbsp. Thai red curry paste
  • 1/2 tsp.  salt
  • 2 tbsp. hoisin sauce
  • 12 iceberg or bibb lettuce leaves
  • julienned carrots and cucumbers
  • you could add sliced green onions, red peppers julienned or even a few peanuts

Combine first 7 ingredients in a bowl and stir well. Usually I change some of the ingredient amounts but with this recipe I liked its flavor.   Heat a large skillet and coat the pan with cooking spray.  Add chicken mixture and cook 10 minutes (the recipe said 5) or until chicken is done; stir in hoisin sauce.  I drained the mixture as I did not want the extra liquid dripping out of the wrap.

Spoon 1/4 cup chicken mixture onto each lettuce leaf and roll up;  or eat it open-faced.  Garnish with carrots and cucumbers.  This does add a nice crunch to the wraps.

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Posted in Sandwiches, Weight Watcher's | Tagged , , , | 2 Comments

Strawberry Jam Using My FreshTech Jam and Jelly Maker

Posted on 06/11/2013 by

Going to my local Farmer’s Market is a Saturday morning ritual.  I am down there by 7:00 a.m. at the latest when some farmers are still setting out all of their goods.  To my surprise strawberries were available as usually they are not ready until mid-June or so.  One farmer in particular had these luscious, big, red strawberries and lots of them.  After talking with this father/son team I learned they came all the way from Dowagiac, Michigan which is in the northwestern part of the state.  They knew our local strawberries were not ready yet.

Eight quarts later, 3 batches of jam (12 jars), strawberries frozen for shortcake later and some strawberry sauce – yum, yum, yum!  I am the big strawberry fan in my family, Gene always preferred blackberry.

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Now, a little information on my new jam maker I recently purchased.  See my post Kitchen Gadgets - Automatic Jam and Jelly Makers.   I received an email advertising this new product from Ball back in August of 2012 and the reviews were good.  I thought about purchasing it as I liked the idea it only made small batches of jam; 4 half pint jars.  I have made jam the old-fashioned way off and on for many years but decided this gadget was worth a try.  Also, I do not recall using pectin very often so this was going to be a totally new experience.   Needless to say I was very pleased!

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You have a choice between the traditional way or reduced sugar.  I chose the lower sugar recipe as I do not care for overly sweet jam.  Also, make sure the berries are very fresh – the ones I purchased were just perfect and so juicy.

  • 3-1/4 cups crushed strawberries
  • 3 tbsp. Ball Real Fruit Low or No-Sugar Needed Pectin
  • 1/2 tsp. butter (to control foaming)
  • 2 cups sugar

Prepare the strawberries by removing the hulls and stems and then slicing them into smaller pieces; place in a shallow dish and mash well until you get 3-1/4 cups.  One batch I added about 6 lavender sprigs and then removed them before canning.  Just for a little added flavor – lavender and strawberries go great together.

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Sprinkle the pectin evenly over the bottom of the pot.  Add the crushed berries over the pectin.  Add the 1/2 tsp. of butter to help control foaming.

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Plug in the machine and press  the jam button.  Wait 4 minutes until the appliance sounds 4 short beeps.  Add the sugar gradually, place the lid on and after a total time of 21 minutes is up the appliance will beep again when it is done.

Press cancel, unplug the machine, remove the lid and then the stirrer.  Carefully add the jam to your jars and either eat within a week, freeze up to a year or can up to a year.  I did all three; ate some, froze a batch and the majority I canned.

I now have two water bath canners, a new small one for small batches and I am on my second large one.   After much use it had to be replaced.  It was very handy to have this little one for this jam recipe.  See my post Kitchen Gadgets – Water Bath Canners.

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Have the water in your canner boiling by the time the jam is done cooking. The water should be 1 to 2 inches above the jars.   Also, have your jars and lids hot.  I use to do it in my dishwasher but for a small batch I  used a pot on top of my stove.  Fill each hot jar with hot jam allowing 1/4-inch headspace.  Wipe the rims; place the lids on and twist on the bands tight.

Place the filled jars in the canner, place lid on and bring to a gentle boil.  Process for 10 minutes, remove jars and allow to cool.   You will hear them “ping” as the lids seal!

Homemade jam on toast – yum!

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The jam with the green lid is one I will freeze; the others I canned in my new small canner that  holds 7 pints; perfect for small batches of jam.

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Posted in Breakfasts, Garden and Canning, Sauces | Tagged , , , , , | 2 Comments

Kitchen Gadgets – Water Bath Canners

Posted on 06/11/2013 by

Water bath canning is basically fruits and vegetables packed into canning jars with self sealing lids.  They are then heated to a temperature that kills any dangerous organisms that could cause food spoilage.  In all my years of canning I cannot count on one hand any failures that I have had.  If a jar does not seal right you must use it right away.  Always use quality ingredients, be sure to follow directions precisely and use recipes that have been tested.

I buy the Ball Blue Book Guide to Preserving that is published every year.  To think it celebrated 100 years back in 2009!  That would be fun reading the first one from 1909 – I know things have changed over the years!   I also have a few cookbooks such as Food In Jars by Marisa McClennan and Williams Sonoma’s Art of Preserving.

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I have two water bath canners; the small one I recently purchased to do a small amount of strawberry jam.  This type of canner, versus a pressure cooker, is limited to fruits, tomatoes, pickles, relishes, jams, jellies and marmalades.  The high acid levels in these particular foods make it safe to can them in boiling water.  Anything else you must use a pressure cooker.

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Moveable Feast’s Vegetable Vinaigrette Dressing

Posted on 06/06/2013 by

I seem to recall that the Moveable Feast first started out as a bakery in Kerrytown in Ann Arbor, Michigan many, many years ago.  I remember their great bread which I always had to buy when a special nephew, Denny, came to visit.   Owners Dan and Carol Huntsbarger then had two restaurants; Daniel’s on Liberty and Dan’s River Grill in Manchester, Michigan.  Fond memories of these two fabulous restaurants with great food and always something different on the menu.

We were living in Manchester at the time and what a welcome treat to have this caliber of a restaurant in a small farming town.  One year it was voted the “Best New Restaurant in Michigan”.  In the beginning it was very popular, mostly out of town guests, wanting to try out this new restaurant.  The hoopla did not last long as the locals were not so impressed (we were) with a fancy restaurant.  Anyways, they are both closed now.

Moveable Feast Catering was their next adventure in the food industry and apparently is still doing well and is located in Manchester, Michigan.    The Moveable Feast Bakery became an extension of their catering excellence.  I am not sure there is a bakery in Ann Arbor any longer.  I also thought the business changed hands at one time but I am not certain.  Anyways, this great company has been around a long time providing excellent food.  In addition, Dan’s River Grill served the best Mother’s Day brunch I have ever eaten – so much to choose from and oh so good!

I found this recipe years ago probably from our local newspaper.   Anyways, this dressing is delicious… and  the fresh herbs are a great finishing touch. I have adapted this to my taste like I always do with a recipe.

  • 1 cup olive oil
  • 1/2 cup tarragon vinegar
  • 2 tbsp. garlic puree
  • 2 tsp. salt (I used only 1 tsp.)
  • 2 tsp. pepper (I used only 1 tsp.)
  • 1-1/2 tsp. Tabasco
  • 3 tbsp. Dijon (I would use less next time I make it)
  • 1/4 cup fresh lemon juice

Combine all ingredients and blend well.  Pour over julienned vegetables and marinate about 20 minutes.

I kind of cheated and bought Rainbow Salad mix from Meijer’s which includes cauliflower, broccoli, carrots and red cabbage; I added julienned red peppers as well.  Zucchini and snow peas are   two more good vegetables to use.

  • 1 tbsp. tiny basil leaves from my Spicy Glove Basil plant
  • 1 tbsp. thyme leaves – I used lemon thyme
  • 1 tbsp. rosemary, minced
  • 1 tbsp. parsley, minced
  • 1 tsp. oregano leaves

Combine all of the fresh herbs and sprinkle over the vegetables and toss well.  Of course you can use any combination of herbs to suit your taste.  Moveable Feast was all about “fresh” and that is the idea behind this salad.  I grow a lot of different herbs so this recipe is a perfect way to use some of them.

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Posted in Garden and Canning, Salads | Tagged , , , , , , , | 2 Comments

Oranges and Raspberries with Lavender Honey Over Frozen Yogurt

Posted on 06/03/2013 by

This is absolutely delicious and so refreshing – a perfect combination of flavors for a light dessert.  You can buy lavender  honey or make your own using my recipe below.

  • 1 cup honey (I used a raw and wild natural honey – no scent added like clover or lavender)
  • 1 tbsp. lavender blossoms, dried
  • 4 cups orange sections (this time I used mandarine oranges in a can)
  • 2 cups fresh raspberries – be sure they are firm or they will break apart
  • 1 tbsp. orange zest, grated
  • 4 cups low-fat vanilla frozen yogurt (I used Edy’s Slow Churned Yogurt Blend)

Combine honey and dried lavender blossoms in a small saucepan.  Cook over low heat for 10 to 20 minutes.  Do not start out with a higher temperature and then lower it and be careful, it could boil over if it gets too hot.  You will start to smell that wonderful scent of lavender within a minute or two.

Combine orange sections, raspberries, orange zest and 1/2 cup lavender honey in a large bowl and toss to coat.  Cover and chill for about 1 hour.

Spoon fruit mixture over a  couple scoops of frozen yogurt.  Drizzle with remaining 1/2 cup honey if desired.

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Comment:  Lavender is a great perennial to grow, the bees love it and I usually get two bloom seasons every year.  Cut it back hard in mid-April (Michigan) and you will be surprised how nice it fills in.  Lavender does have a tendency to get “woody”.  The plants will look like they are dead but new growth will shoot up everywhere.  After it is done flowering, cut off the flowers and you will get a second round of blooms before the season is over.

This is June 5, 2013 and after a mid-April “haircut” there are tons of flowers waiting to open :)

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Posted in Desserts, Fruit, Garden and Canning | Tagged , , , , , , , , | 2 Comments

Sugar Snap Peas, Red Onions and Yellow Squash

Posted on 06/01/2013 by

I love this combination of flavors and textures; softness of the squash and onions and the crunch of the peas.

  • olive oil to sauté the vegetables
  • 1 red onion, thinly sliced
  • 1 tbsp. garlic, minced
  • 4 yellow squash halved and sliced (pattypan squash are great too)
  •  sugar snap peas
  • 1 tbsp. fresh lemon juice
  • salt and pepper to taste
  • any additional seasonings (optional)
  • 1-2 tbsp. butter (optional)

Heat the oil in a large saucepan and cook the red onion for 5 minutes; add the garlic and cook another minute.  Add the yellow squash and cook for about 10 minutes (I like my squash soft).  Add the peas, lemon juice, salt and pepper and any other seasonings to taste.  Cook for another 3-5 minutes.  Add the butter (optional) and stir until melted.

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Posted in Vegetables | Tagged , , , | 2 Comments