Nothing fills your stomach quite so well as chicken and dumplings. A staple of winter eating, they don't have to be complex to make! This recipe uses just a few ingredients, and can be adapted however you'd like. Add in some carrots or celery if you'd like! Also note: this recipe is for a small slow-cooker. If you have a larger one, double the amounts listed.
Slow-Cooker Chicken and Dumplings
Ingredients:
2 boneless skinless chicken breasts
1 can condensed cream of chicken soup
1 cup chicken broth
1 tablespoon butter
1/4 cup all-purpose flour
3 tablespoons ice cold water
1/2 an onion, minced
2 carrots, sliced
1. Put chicken, minced onion, sliced carrots, butter, cream of chicken soup, and broth in slow-cooker. Cook on low for 6-8 hours.
2. If you used bone-in chicken, remove skin and bones from chicken. Use a fork or other utensil to break up the chicken, and set slow-cooker to high.
3. At this point mix your flour with the ice cold water (you might need to add more flour or water to get the right consistency). Knead until it is damp all the way through. If you are obsessive about the size of your dumplings, roll the dough out and cut into 1/2-inch squares. I just tore small pieces off of my ball of dough. Drop the dough bits into the slow-cooker and stir. Cook for another 45 minutes-1 hour.
3. Serve and enjoy!
Gluten-Free Version:
Substitute gluten-free all-purpose flour instead of wheat flour.
24 July, 2014
16 July, 2014
Eclectic Food: Workday Salad
When I was younger, I thought I hated salads. My only experience with salads were the ones they served for school lunches, with shredded iceberg lettuce and sometimes two carrots. It wasn't until I got to college, land of horizon-expansion and unlimited all-you-can-eat buffets that I realized I do, in fact, like salads. I just despise shredded iceberg lettuce and low-quality vegetables.
The great thing about salads is how you can literally only have things you like on them. They're super adaptable--if you don't like one thing or another, switch it out or omit it entirely. I usually use a baby spinach/kale mix ('cuz I'm fancy) for my greens, shrimp or crab for my meat, and fancy salad dressing. You can make your salad however you want--I promise I won't tell!
Simple Workday Salad
The great thing about salads is how you can literally only have things you like on them. They're super adaptable--if you don't like one thing or another, switch it out or omit it entirely. I usually use a baby spinach/kale mix ('cuz I'm fancy) for my greens, shrimp or crab for my meat, and fancy salad dressing. You can make your salad however you want--I promise I won't tell!
Simple Workday Salad
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