Chicken and Dumplings

This dish is “Thanksgiving in a pot”.

Four Large Bone-In Chicken Breasts
Cold Water
One Inch Piece of Carrot
One Inch Piece of Celery
1/4 Spanish Onion Left Whole and With Brown Skin Left On
1/2 Garlic Clove
Two Fresh Italian Parsley Stalks
Three Sprigs of Fresh Thyme
Ten Whole Black Peppercorns
Two Bay Leaves
A Tablespoon of Sea Salt

Put all of the above ingredients in a large pot with a lid. Add just enough cold water to barely cover the ingredients. Place on low simmer until the chicken is cooked through or about 1 1/2 hours. Do not allow the mixture to boil rapidly. Strain the broth well through a cheese cloth and a colander. Remove all of the chicken meat from the bones. Cut the chicken into about one inch pieces. Set the cooked chicken and the broth aside.

Two Cups of All-Purpose Flour
A Tablespoon of Baking Powder
A Teaspoon of Sea Salt
Two Beaten Eggs
A Cup of Low Fat Buttermilk

Combine the dry ingredients. Whisk well. Make a well in the middle of the dry ingredients.

Combine the wet ingredients in a separate bowl. Whisk well. Place the wet ingredients in the well of the dry ingredients. Whisk until all of the wet and dry ingredients are combined. Cover the batter and refrigerate for at least one hour.

A Cup of Diced Carrot
1/4 Cup of Diced Celery
1/2 Cup of Diced Spanish Onion
Two Minced Garlic Cloves
A Tablespoon of Unsalted Butter
1/4 Cup of Olive Oil
Two Cups of Green Beans Cut Into About One Inch Length Pieces
Three Baking Potatoes Peeled and Cut Into About One Inch Pieces
Twelve Ounces of Sliced Fresh Mushrooms
A Cup of Frozen Green Peas
3/4 Cup of All-Purpose Flour
1/2 Teaspoon of Ground Black Pepper, Divided
Two Teaspoons of Sea Salt
A Tablespoon of Finely Chopped Fresh Scallion
A Tablespoon of Finely Chopped Fresh Italian Parsley

Add the olive oil, the butter, the carrot, the celery, the onion, the garlic, 1/4 teaspoon of ground black pepper and the sea salt to a large pot with a lid. Cook on medium high heat for four minutes stirring frequently. Add the flour. Cook while stirring for one minute. Start adding the chicken broth (that you previously made) a ladle at a time until you achieve a consistency that will cling to the back of a wooden spoon. Add the mushrooms, the green beans and the potatoes to the pot. Stir well. Cover and simmer on low heat until the potatoes are fork tender (about one hour). Taste and add more black pepper and/or sea salt, if needed.

Add the cooked chicken and the green peas to the pot. Stir well. Apply cooking spray to a tablespoon measuring spoon. Add one tablespoon dollops of the dumpling batter on top of the mixture in the pot. When all of the batter is used up, cover the pot. Simmer on medium low heat for about twenty minutes until the dumplings are cooked through. Sprinkle the remaining 1/4 teaspoon of ground black pepper (or more if you like) evenly on top of the dumplings. Garnish with the chopped scallion and parsley and serve.

Lemon Blueberry Corn Bread

1-1/4 Cups of All-Purpose Flour
3/4 Cup of Corn Meal
1/4 Cup of Sugar
Two Teaspoons of Baking Powder
1/2 Teaspoon of Sea Salt
1 Cup of Skim Milk
1/4 Cup of Vegetable Oil
A Beaten Egg
12 Ounces of Fresh Blueberries
A Teaspoon of Lemon Zest
A Tablespoon of Fresh Lemon Juice

Preheat the oven to 400 degrees. Apply cooking spray to an 8 or 9 inch baking pan.

Combine dry ingredients. Mix well.

Combine wet ingredients in a separate bowl from the dry ingredients. Whisk well.

Combine the wet ingredients with the dry ingredients. Whisk until well blended.

Add the blueberries, the lemon zest and the lemon juice. Fold these ingredients into the batter with a spatula.

Pour the batter into the sprayed baking pan.

Bake 20-25 minutes in the preheated oven until golden brown. The bread is done when a wooden toothpick inserted in the center comes out clean.