Tag Archives: carrots

Dairy Free Chicken and Dumplings

30 Jul

I love comfort food.  I love working over a stove, stirring, adding, making it taste just right.  I love how it fills you, leaves you feeling satisfied, full.  It usually simple yet full of flavor.  I think that good comfort food can calm worries, ease anxieties, and give strength.

We have a lot going on right now – as summer comes to a close and school looms around the corner, I wanted to fill the bellies of those I love with something simple yet fulfilling.

What you need ::

1lb chicken – really any will do, I opted for boneless/skinless chicken thighs (I like how dark meat retains moisture)

1 – 2 carrots, diced

3 stalks of celery, diced

1 small white yellow onion, diced

5 cups chicken stock

2 cups flour, plus additional for dusting

2 tablespoons shortening, I prefer all vegetable

1/2 teaspoon baking powder

1 cup milk substitute + a dash

salt, pepper, oil

What you do ::

In your cast iron dutch oven, pour in enough oil to lightly cover and heat to a medium heat.  Cook the chicken until no pink remains, set chicken aside.

Using the pan drippings, cook vegetables until soft, about ten minutes or so.

While your vegetables are softening, chop your chicken.  Once veggies are good to go pour in stock and add chopped chicken.  Generously season with pepper.  (I think the stock makes it salty enough but hey, if you like uber salty then by all means…)  Bring stock to a boil.

While you are waiting for the stock to come to a boil combine flour, baking soda, and a pinch of salt in a mixing bowl.   Cut the shortening in to your flour mixture using a fork or one of the pastry cutters.  Mix in milk and stir until a dough forms, I used vanilla almond milk.  Mine was a little dry and I needed to add an extra splash.


Generously flour a working surface and a rolling pin.  Roll out your dough nice and thin.  Cut in to one inch squares, you can use a knife or a pizza cutter.

Gently drop the dumplings, 2 or 3 at a time, in to the your boiling stock, stirring as your work.  Cook for 20 minutes.

To finish this off I dunked a coffee cup in to the boiling stock and stirred in a heaping tablespoon of cornstarch and then mixed it back into the pot.  This helped to thicken it up .

That’s it!  It truly is easy and real comfort food.  My family of five finished off this entire pot, next time I will make a double serving!

Simply Me – Chicken and Veggie Dinner

8 Jun

As much as I love cooking, sometimes I just need simple.  But with Dino Man’s allergies simple cannot come out of a box.  Plus, out of a box is usually loaded with junk like way too much sodium, chemicals, and alien slime.

Tonight I made a very simple dinner with the ingredients I had on hand and the kiddos LOVED it!  Like SW asking, “Mom, can I have seconds (and thirds) of the veggies?” loved it.  Dude, totally!

Ingredients:

boneless/skinless chicken breasts, 1 package (that’s what, about 4?) chopped in to bite sized bits

1 sweet potato, peeled and chopped in to small bites

a couple of handfuls of fresh spinach

3 – 4 Tablespoon coconut oil

a mix of colorful carrots (who knew they’re not only orange?!?!) about 1lb

3 zucchinis (yellow squash would work too, mine had just gone soft by the time I got around to using it! d’oh) sliced like french fries

olive oil

salt and pepper

:: As always, please read all packaged food before adding to your meal.  Food packaging is not consistent over brands or even by region.  Please ensure that the food you are eating is safe for you and your family, and their needs. ::

Heat your oven to 450 degrees.

Toss your carrots and zucchinis with a couple of teaspoons of the olive oil and a couple dashes of salt.  I put mine in a 9×13 pan and roasted for 45 minutes.

While your veggies are getting their roast on, heat the coconut oil in a large skillet pan over a medium heat.  Salt and pepper, to taste, your chicken and add to the coconut oil.

Saute up the chicken until no longer pink and add the sweet potatoes.  Stirring like a fool, let the potato cook for about 5 – 10 minutes, you don’t want it super squishy, but edible!!!  Then add your couple of handfuls of spinach and cook until wilted.

That’s it!  And the kids LOVED it!