Nom Nom's over the winter months

Here are some of the shots I took of some of the foods I cooked over the winter months.

Between December and February not only did my oven/stove break down but so did the BBQ so both were replaced and I'm happy with the results of them so far :)

I'll try to write a review for my Samsung Range because it has the interesting divider/insert that can turn the extra large oven into two ovens for cooking in each area at a different temperature, very cool!

Chicken Noodle Soup

With the mild flu symptoms I've been experiencing lately chicken noodle soup just seemed like the perfect remedy.

At the grocery store this week I picked up two whole chickens. I removed the 4 breast segments for General Tso's Chicken dish recipe. The remaining carcasses (minus 2 legs) made a lovely concentrated stock.

Making stock is very easy, it is one of those things I love to make from time to time and also it's the reason I prefer to buy the whole chicken (none of it goes to waste and it's cheaper!)

The bones are the secret, even if all the meats are removed it still makes a good stock, and even if the carcass is a leftover from a roasted chicken it makes a lovely variation of stock!

Stock can be frozen or refridgerated and always comes in handy. In our household while growing up we never purchase meat stocks mostly because they weren't available but homemade always tastes best (and you know what goes into it for health purposes)

To make stock you just need these things:

A big pot

Chickens or Chicken carcasses

Garlic bulbs (however many you like) Leave the peel on and all

Onion (just remove one shiny outer peel in case it's dirty)
Celery sticks (just roughly chop up)
Carrots (yields a sweeter soup - totally optional)

Salt

Pepper corns
Bay leaf

Those are the basics

For a variation on flavour additionally add fennel seeds, celery seeds, turmeric (will make a yellow stock)

Add cold water to the chicken and set on medium low heat - never boil as it will cause a cloudy soup (something about the bones releasing something.. ) but its a bit of trouble clarrifying if that does happen.

Now just leave it alone. 3-6 hours or more. Checking from to time if there is enough water and adding more if the levels go down.

When it's done strain out all the bones and limp veggies and that's it!

If you have meat on those bones you want to remove them about an hour into the cooking when they're tender and flavourful, any longer and they lose flavour so just pick off the pieces with a pair of tongs and set aside for later, then let the stock finish cooking.

I like to refrigerate it and remove the layer of fat off the top then it's ready to use so making it a day in advance is good.


Chicken noodle soup

- 3-4 cups of homemade stock
- 1-2 cups chicken meat (set aside from stock making)

-Water to thin out the stock

-Salt (for seasoning)
-Worstershire sauce (about 1 tbsp)

Add to that:

Finely (bit size) and evenly chopped carrots, celery, green pepper (just a bit and it's optional - mum always put some green pepper in our soup)

4 cloves of garlic (whole)

1 onion (whole which can be removed later along with the garlic)

Let this come to a boil and simmer for 20-35 mins or until veggies are tender.

Noodles:

I used half of the noodle dough for the soup and it should serve about 6
(If you don't want leftovers halve the recipe so 1 1/2 cups flour and 3 eggs) or set the dough aside in the fridge and make something else with it another day in the week (Ravioli?)

3 cups flour

6 whole eggs

(or if you only have yolks which are leftover from other recipes like I do that's fine too, I've done a egg noodle using 3 cups flour and 6 yolks and 2 whole eggs and a few tbsp of water - usually 1 for every egg white missing)

Make a well with the flour, add the eggs and slowly incorporate it into a dough using your hands, once it's smooth and yellow divide and wrap in plastic. Let it sit for 30 mins to rest.

When you're ready to make the pasta roll it out (dusting board or counter with some flour) and using a rolling pin roll it very thin. If you have a pasta machine this is a good time to use it!

I like to be able to see the counter through the pasta so it should be thin and evenly rolled out.

Use a knife or pastry knife/cutter to slice thin strips and then cut it horizontally to create shorter noodles of 2 inch strips.

At this point you could use a slotted spoon and strain out your veggies into a big bowl.

In the pot with the stock add the noodles as you cut, work quickly and keep adding them in and let them cook briefly.

Add your veggies back in and pieces of chicken meat set aside.

Serve hot! Enjoy!

Chicken & Dumplings

Chicken and Dumplings

Recipe courtesy Tyler Florence

Ingredients

Chicken and Stock:

• 1 (3 to 31/2 pound) whole organic chicken
• 2 bay leaves
• 6 sprigs thyme
• 4 to 5 black peppercorns
• 1 head garlic, split through the equator
• 2 tablespoons salt

Directions

Buttermilk-Chive Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup chopped chives
• 3/4 to 1 cup buttermilk

Sauce:

• 2 tablespoons butter
• 2 tablespoons oil
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 1 cup frozen peas
• 1 cup frozen pearl onions
• 1/4 cup heavy cream
• Freshly ground black pepper, for garnish
• Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.