Schrodinger's Kittie

Here is my recipe for Chicken and Dumplin’s – hope you enjoy it as much as we did!

Chicken Stew

• 1.5 quarts chicken stock
• .5 quarts water
• 1.5-2 pounds oven baked or rotisserie chicken
• 1 teaspoon salt (optional)
• 1 bay leaf
• 4-6 sprigs of parsley finely chopped
• 1 teaspoon coarse ground black pepper
• 1 tbsp lemon juice
• 1 white onion finely chopped
• 4 carrots chopped
• 1 bunch green onions (green parts only – chopped)

Dumplings

• 2 cups all purpose flour
• 1 tbsp backing powder
• 1 teaspoon salt (optional)
• 1 cup whole milk
• 3 tbsp salted butter

Directions

1. Bring the stock and water to a boil in a large pot.  Ensure the stock is not filling more than half the pot or you are going to be overflowing by the time the dumplings are done.  Add the salt, parsley, pepper, bay leaf and veggies.  Let the stew continue to boil while you prepare the chicken.
2. Remove the skin and bones from the chicken and tear the meat into medium/large chunks.  The chicken will start to fall apart in the stock so don’t worry if the pieces are slightly larger than bite size when they hit the stock pot.  Reduce the stew to a simmer and prepare the dumplings.
3. Mix the flour, baking powder and salt together in a glass mixing bowl.  Soften the butter and mix into the dry ingredients slowly.  Slowly mix in the milk until the dough is thick and slightly tacky.  Let the dough sit for 5-10 minutes.
4. Sprinkle flour over the top of the dough and lightly knead it in until the dough doesn’t stick to your hands.  Pull off small sized bits of dough – about the size of a golf ball – and pat flat in the palm of your hands.  Drop the dough in the to stew.  It will sink when first dropped into the stew – don’t worry, it’s supposed to.
5. Use all of the dough – you may have to push the last few dumplings under the others to make sure that they are fully submerged.
6. Let the stew continue to simmer for about 20-30 more minutes.  Cover it while it simmers, occasionally submerging the dumplings and checking on the thickness of the stew.
7. When it reaches the desired thickness, remove from the heat and ladle into bowls.  Serve hot.

This should feed four people comfortably.

Ingredients

Directions

1. Heat pan on high heat, pour in enough garlic infused olive oil to coat the bottom of the pan. When very hot, place chicken breast into the pan, let sear for 10 seconds and flip. Reduce heat to medium-low and cover. Slice basil and set aside. Chop mushrooms and set aside.
2. Chop snow peas and place equally into indivdual’s bowls (the ones you will give to each person). Cut cherry tomatoes in half and place equal amounts in the individual’s bowls along with the snow peas. Separate florets and place equal amounts in the individuals bowls with the peas and tomatoes. Sprinkle feta as desired in each bowl.
3. Turn the chicken. Add just a touch of wine to deglaze the bottom of the pan and allow the chicken to move freely. Cover and let continue to cook on low heat for 10 more minutes.
4. Turn the chicken. Add the basil. Cover and let cook on low for 5 more minutes.
5. Remove the chicken. Add the rest of the wine and completely deglaze
6. the pan. Cover and let simmer while cutting the chicken breast into 1/2 cubes. Place equal amounts in each individual’s bowl.
7. Add the mushrooms to the sauce and quickly stir until all mushrooms are fully coated with the sauce.
8. Pour sauce and mushrooms into each
9. individual bowl. Toss the ingredients gently with two forks.
10. Serve with garlic bread and white wine.

(serves two large portions)

Ginger-Cinnamon Cookies

INGREDIENTS

* 2 cups sifted all-purpose flour
* 4 teaspoons ground ginger
* 3 teaspoons baking soda
* 1 tablespoon ground cinnamon
* Four pinches orange zest
* ¾ cup shortening
* 1 cup white sugar
* 1 egg
* ¼ cup dark molasses
* pinch of sea salt

A bit of cinnamon sugar – less than ¼ cup

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.