Chicken & Dumplings

As the weather turns cool and the days get shorter it seems as though the need for foods to warm our bodies and comfort our souls become the order of the day replacing those light and cool days of summer, I'll share a secret here, "I crave these foods all year long." One of my favorites for as long as I can remember has been chicken & dumplings. They seem to put a smile on my face on gloomy wet days and warm the body like wrapping in one of Granny's quilts while enjoying the fire in the fire place.
This is my granny's recipe that I grew up eating. I have tried quite a few variations, some where closer to chicken soup. While good they get away from the basic simplicity that makes this dish truly delicious, celebrating the star of  the show. The chicken. Enjoy!

Prep time: 30 min                      Cook time: 2 1/2 hrs

Tools: Large stock pot, fat separator, tea ball

Ingredients:

3 bone in skin on chicken breasts
2 1/2 quarts water
2 bay leaf
2-3 cloves garlic( paper on)
8 peppercorns
1/2 tsp thyme

Dumplings:
1 1/2 cups all purpose flour
1/3 cup shortening
1 tsp baking powder
1/2 tsp salt
1/2 tsp poultry seasoning (or 1/4 tsp each thyme & sage)
1/3 cup milk


Directions:

Place a large stock pot on medium high heat add the water bay leaf, garlic and chicken. add the thyme and peppercorns to the tea ball and drop into the pot with the chicken.

As the  the pot starts of come to a boil reduce the heat to med low cover wit the lid cocked off a little and simmer for 2 hrs. After about 30 min skim any of the protein scum from the pot replace the lid and continue the simmer.

After the two hours turn off the heat and remove the chicken to a plate and allow to cool. Remove the tea ball,bay leaf and garlic.

Over a large bowl place a strainer lined with two layers of cheese cloth and pour the chicken stock through the lined strainer. Ladle the hot stock into a fat separating cup and pour the de-fatted stock back into the stock pot.

Remove the skin from the breast meat and pull off the bones tear the meat into pieces about 1/2 " x 2 " place in the refrigerator.

To make the dumplings sift 1 1/2 cups of all purpose flour  together with the baking powder, poultry seasoning, and salt into a mixing bowl. Add the shortening and rub into the flour with your fingers until it looks like little pebbles.

 Form a well in the center and add the milk pull the flour from the outside and work to the center mixing until the dough forms a ball.

Knead the dough 4- 5 times reshape into a ball and allow to rest 5 min. Cut the ball into 4 equal pieces then cut those pieces in 1/2. Roll the pieces into ropes 1/2 - 3/4 " in dia. using a sharp knife or a dough blade cut the ropes into 1/2" pieces.

 

Bring the stock pot back to a low boil add the dumplings a few at a time place the lid on the pot leaving a little space for the steam to escape and simmer 20 minutes. When the dumplings are no longer floating  they are done. Turn off the heat and add the chicken back to the pot let stand 5 min to reheat the chicken prior to serving.

Chili> Texas Red

As the cool weather approaches I get a craving for on of my favorite comfort foods, Chili. Some times known as a bowl  Red. True Texas chili has no beans. This has sparked many a debate with more fire than some bowls if have had. Hey if you like beans in your chili go for it, as for me I'm a traditionalist and I will take the beans on the side.
A good Bowl of Red is thick, deep,spicy and silky in texture. It will warm the soul like wearing a quilt on the inside, packed with bold flavors it is like a fiesta in your mouth. Some recipes call for top round diced into less than 1/2 " cubes and some use ground beef. Like beans it is a personal choice or what ever I have on hand at the time. The real magic is in the spices, blended to give the chili its character. Now I am not speaking of that container in the back of the cabinet that says Chili Powder that is as tame as a kitten.What I am making reference to is blending your own to get the taste just right. Spices, freshly ground really bring it to this fiesta, allowing you to adjust the heat to your level of tolerance. I am a chili head and I like it a little spicy so you many want to exercise a little caution with this recipe and cut the peppers back to 1/2 the amount for a milder batch. Enjoy!


Prep time: 10 min                 Cook time: 31/2 hrs.

Ingredients:

1 lb ground sirloin
1 small spanish onion grated fine
3 cloves garlic pressed
1 tsp cumin seed
1 tbl paprika
1 tsp red pepper flakes or 1 chili arbol crushed with seeds
1/2 tsp chipotle chili powder
1 tbl ancho chili powder
2 tbl cumin powder
1 tsp kosher salt
1 15oz can tomato puree
1 tbl *masa harina
2 cups of water

*Masa harina is corn flour used to make tortilla, if you do not have it pulverize 6 tortilla chips

Directions:

 Place a heavy bottom pot over a medium heat and add 1 tbl of oil warm the pan until the oil gets a shimmer to it.
Add the ground sirloin, or what ever meat you are using into the pan and break it up with the back of a spoon. Add 1/2 of your spices and the onion, tomato puree and 2 cups of water stir bring to a low boil and reduce to a simmer. Cover the pan continue to cook at a simmer stirring occasionally. Add water as needed.
At the 3 hour mark add the rest of the spices and the masa stir and simmer another 30 min.
Serve with queso fresco and black bean Quesadillas.