Winter Broth With Dumplings The Way My Nana Makes Recipes

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Steps:

• In a very large pan, heat the oil or butter very gently.
• Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
• Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
• Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
• Add the barley or lentils after about 20 minutes cooking time.
• Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
• Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
• Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
• Serve with lots of crusty bread and butter!

NANA'S SOUTHERN CHICKEN & DUMPLINGS

Steps:

• Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
• While the chicken is boiling, lay out a large area of wax paper.
• Sift 3 cups of self-rising flour into a mixing bowl.
• Slowly pour 1 - 1/2 cups ice water into flour - roll into a dough ball. (If you have excess flour, use to coat wax paper.).
• Using a rolling pin, roll out dough to desired consistency. (I prefer thin dumplings, but you may create your dumplings in any consistency you like.).
• Cut rolled out dough with a knife or pizza cutter into small or medium squares.
• Check on your boiling chicken. Once the chicken breast separates, take the meat off the bone.
• Make sure broth is boiling and slowly place dumplings in with the chicken and broth. (Do not drop all dumplings in at once or they will stick together.).
• Season dumplings with salt and pepper to your liking. (I do not use salt since chicken broth is high in sodium, but lots of pepper really makes the dumplings taste good!).
• While the dumplings are finishing, prepare long-grain white rice using low-sodium chicken broth instead of water.

ULTRA LOW FAT OLD FASHIONED CHICKEN & DUMPLINGS

Steps:

• To prepare chicken with broth:.
• Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
• Add chicken broth, water and all ingredients.
• Simmer 30 minutes over low heat, uncovered.
• To prepare dumplings:.
• Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
• To cook dumplings:.
• Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

TURKEY WITH DUMPLINGS SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
• Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
• For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

NANA'S QUICK PUDDING

Steps:

• Mix first 4 into a dough and press into a buttered round (about 6 cup capacity will fill to top once cooked)casserole dish.
• Mix margarine and golden syrup with boiling water, pour over dough mixture and cook for 1/2 hour at 180°C or till skewer comes out clean and top is golden.
• Serve with cream or ice cream.
• Yum, very simple and easy.