Soup and Dumplings but no chicken… Still excellent!
I published two new guides on Snapguide today. One on how to make biscuits and another on making a veggie curry soup with dumplings. Why not Chicken and dumplings? Funny you should ask. Last night my roommate came home and told me some frightening news which can be found here.
Now stereotypes aside as a Southern, Black woman whose main meat source is chicken it really cuts into my protein intake. I was first grossed out and upset. Now they are saying that one needs to be more mindful of kitchen cleanliness and so forth. And when working with chicken I try to maintain an area where there is only chicken and areas where everything else lives. Now because of a shift in my own diet away from red meats in general and trying to eat more veggies and other good things from the earth I find myself at the same place I was with pork a while ago, mainly deciding to all but give it up.
So here I am facing a choice. I was going to make Chicken and Dumplings. I was in the middle of making the dish when I decided not to include chicken. Honestly, it was a difficult choice. What was difficult was what I was going to put those dumplings in. So I looked around my kitchen and the answer was staring me in the face. I had bought some baby corn, bamboo shoots and water chestnuts for another dish but decided that a veggie curry wouldn’t be too bad.
So in a moment of Goddessness ™ broke out my Flavor Bible and did some thinking. Opened the cans, drained and let fly. What happened next was beautiful. Fluffy little pillows of dumplings, tender but still identifiable veggies and a broth that will only get better tomorrow. Now I did publish a Snapguide for this and the dumplings but I won’t assume that you have Snapguide. However, if you want to get it, http://snapguide.com/.
Veggie Curry Soup with Dumplings
9 oz by weight or 2 cups All Purpose Flour
4 oz butter (out of the freezer cold)
6oz milk (1 1/2 cup)
2 teaspoons Baking Powder
1 teaspoon Salt
In a mixing bowl put in your dry ingredients, flour, salt, baking powder and mix with a fork.
Cut up your ice cold butter and cover over with flour mixture.
With your super clean hands squish the flour into the butter ( yes squish is a technical term. lol ). You want to end up with pieces no bigger than peas.
Add the milk slowly until the mixture is just moist.
Turn the dough out on to a lightly dusted counter top.
You want to roll out the dough and then fold in half and roll out again. Folding a total of 6 times. You do not want to over work your dough.
Wrap your dough in clear wrap and put in the fridge for an hour.
If you were to make biscuits you would continue thusly:
Roll out, cut into favorite shape and slide into a preheated 400 degree oven for 20-30 minutes until golden.
Veggie Curry Soup
64 oz of chicken or veggie broth
2 medium Onions
2 large Celery Stalks with leaves
1 bell pepper worth of peppers ( I didn’t use bells I am growing banana peppers and cherry bomb peppers.)
1 small can of bamboo shoots
1 small can of water chestnuts
1 can of baby corn
2 large carrots
Curry Powder or paste
1 hot pepper, seeded
1 garlic clove
Salt and pepper to taste
1 batch Biscuit Dough
Chop your veggies into fairly uniform sized pieces.
Heat a heavy bottomed pot 4 quarts or larger with olive oil. Once hot add carrot ( if using ) and onions. Cook until the onions are translucent.
Add the rest of the veggies and cook until mostly tender but not quite done.
Smother with the stock and seasonings. Tasting constantly to check the flavor. Simmer for half an hour or until the carrots are tender.
Bring the mix to a boil.
Drop Biscuit dough into the soup a tablespoon at a time. Don’t over crowd your pot. They tend to float when they are done.
There are several things I like about this recipe.
1. If you wanted to add chicken or any other meat you could. My short cut of choice is to use precooked meat. Why not save yourself time?
2. You can use this for company. To extend the recipe just keep adding more stock, veggies and meat to what you already have. Just don’t let the pot go empty.
3. On a dark and stormy night it is comfort food at it’s best.
4. The dumpling (biscuit) recipe scales up very well. And you can even half it for just a couple of biscuits.
Let me know what you think about this.