Monday, September 9, 2013

Chicken stew and cornmeal dumplings {everyone@thetable}

With Reuven now an entity in his own right at our  (admittedly overflowing) table, I am loving watching him dive in to new flavors and textures. I am a big proponent of not "dumbing down" food for children.  Their palates deserve to be delighted just as much as ours. Here's a favorite recipe from the Blandings kitchen needs only a few quick dices with a butterknife to be served to everyone at the table, from Daddy to babe.

Chicken stew with cornmeal dumplings
(adapted from Diabetic Living Online)

2 lbs chick thighs
1 bag baby carrots
2 sticks celery, diced
1 1/2 cups frozen corn
1/2 medium onion, chopped
1 tsp. minced garlic
2 tsp. dried rosemary
1/4 tsp. pepper
2 cups chicken stock

1. In a large pot, add chicken. Cook thoroughly, debone. Discard water unless you used stock for this step. If so, retain 2 cups. 

2. In same pot, combine stock, carrots, celery, corn, onion, garlic, rosemary, and pepper. Add chicken. Bring to a boil and let simmer until carrots are almost tender.

1 cup flour
1 cup cornmeal
2 tsp. baking powder
4 egg whies
4 TBS milk
4 TBS vegetable oil

3. Combine above ingredients in mixer and beat until smooth. Using a spoon, drop Cornmeal Dumplings dough into equal-sized mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. Serve.

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