Saturday, May 11, 2013

Cauliflower Soup with Dumplings

WHAT???? I know. Because everything is better with dumplin's.

For the soup...

3-4 strips bacon, diced
1 onion, diced
3-4 carrots, diced
2 heads cauliflower, chopped
1/4 cup flour
4 cups chicken broth

Brown the diced bacon in a large pot or dutch oven. Add onion and carrots and cook until tender.
Stir in flour, and then slowly stir in chicken broth. Simmer for 3-5 minutes to thicken, and then add cauliflower. Cover and simmer until cauliflower is tender, about 15-20 minutes.

At this point I took about a third of the mixture and pureed it in the food processor, then stirred it back in. I think you could get away with skipping this step, but the soup wouldn't be as creamy.

For the dumplings...

1 cup flour (whole wheat is fine)
1/2 tsp salt
1/2 tsp baking powder
4 T coconut oil or butter
1/2 cup milk (really a little shy of 1/2 cup works best for me)

Mix flour, salt, and baking powder in a small bowl. Cut in the fat with a pastry cutter or 2 knives. Stir in the milk. This is just your basic biscuit dough. Form the dough into mini balls and drop into the simmering soup. Cover and simmer for 20-30 minutes. Taste-test a sweet little dumplin' to make sure it is done.

We didn't have a drop of leftovers from this meal. If that's not an endorsement, I don't know what is.


Sausage, Lentil and Rice Casserole

Another scrumptious way to enjoy our favorite little lentil friends...

1 cup brown rice, uncooked
1 1/2 cups lentils, uncooked
6 cups chicken broth (or combination of chicken broth and water, depending on what you have on hand)
1 pound sausage
1 onion, thinly sliced
2 cloves minced garlic
Salt, pepper, cumin, and italian seasoning to taste

Place rice and lentils in a large casserole dish and cover with the broth/water.
Brown sausage in a pan, then add onion and cook until onion starts to brown. Add garlic and stir for just a minute. Add mixture to rice/lentils and stir.
Add seasonings to taste, and then place in 300 oven for 2 hours or until liquid is absorbed and everything is tender.

This one was a hit in our house! Enjoy!

Friday, January 4, 2013

Beef and Barley Stew

This warm, comforting meal is super simple. Brown one pound of ground beef or venison. Add one sweet onion, 3-4 carrots, and 3-4 ribs of celery, all chopped, and cook for 5-10 minutes. Add 1/2 pound sliced mushrooms, 2/3 cup pearled barley, 1 can fire roasted tomatoes, 4 cups beef broth, and 1 cup water, as well as salt, pepper, and any italian herbs on hand. Cover and simmer for at least an hour. Serve with fresh cornbread and enjoy!