Some day, I want to open and run a small bistro/market type of business. In it, I’ll share my favorite recipes made from fresh ingredients and with lots of love. The decorations will be comfortable and like a warm hug, welcoming you. I have a little book of dreams, where I am keeping ideas, displays, recipes and even paint chips. Some day my dream will come true. For now, here is one of my favorite recipes that passed the family taste test! It’s really easy to prepare and tastes delicious on a cold winter evening.
Homemade Chicken and Dumplings:
– 1 large or 2 medium chicken breasts (cut into small bites)
– 2 T. olive oil (light for cooking with)
– 1/2 red onion cut into small bits
– 2-3 medium fresh carrots, peeled and cut up (these ones are from my garden, we blanched them and froze them to enjoy in winter!)
– 2 stalks of celery, cut into bits
– fresh rosemary (I keep my rosemary plant inside for winter so I can enjoy fresh herbs year round)
– salt and pepper to taste
– organic chicken broth
– home-made biscuit dough
Heat olive oil in a stock pan, add chicken, carrots, celery and onion. Saute until chicken is cooked through. Add salt/pepper and fresh, chopped rosemary (I use 2 tsp per pot, but adjust to your liking). Add chicken stock and let simmer on low heat until veggies are just beginning to soften. Add biscuit dough in spoonfuls to the top of the soup and cover with a lid. Let cook for 10 minutes or so until the biscuits are dry and floating on top. Note: the soup will thicken up as the biscuits cook. Serves 4-6.
Baking Powder Biscuits: (I use Taste of Home Baking Book recipe)
– 2 c. flour
– 2 tsp. sugar
– 3 tsp baking powder
– 1/2 tsp salt
Cut in 1/2 cup shortening until crumbly
Mix 1 egg and 2/3 cup milk, add to flour mixture and stir just until moist.
Drop by spoonful/dollop into soup.
Let me know what you think! Is this recipe a keeper for my bistro?