Dumpling Soup

When Hyrum sees bacon out as I'm preparing dinner he always asks "Are we having good soup for dinner?"
 Apparently, every single other soup I make does not fall into the "good" category. Though there are plenty of other "good soups" that I make for dinner this is the only one that my kids seem to look forward to.  But really anything with bacon is good.

The first time I made this soup I thought there would be too much dumpling so I didn't add all of the dough.  Of course while eating the soup we all wanted more dumplings so don't skimp on the dumplings!

Adapted from Allrecipes

Dumpling Soup

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 egg
3/4 cup water, or as needed

5-6 medium potatoes - peeled and cubed
salt and pepper to taste
8 cups chicken broth
2 tablespoons butter or margarine
6 ounces sliced bacon, diced
1 large onion, chopped

1 cup cooked diced chicken (optional)

Start by making the dumpling dough.  Mix the flour, baking powder, and salt in a medium mixing bowl.  Crack egg into a measuring cup and add oil and water to fill up to one cup.  Stir well with a fork.  Gradually stir liquid into flour mixture until it forms a loose dough.  Set aside.

Place potatoes in a large pot with the broth, and bring to a boil. Cook for 10 minutes, or until potatoes are tender.

While the potatoes are cooking melt butter in a large skillet.  Cook onion and bacon over med heat until onions are golden and bacon is slightly crispy.  I prefer NOT to use a non stick pan.  I like being able to scrape up the browned bits into the soup for extra yummyness.

When the potatoes are done cooking pinch off dough about the size of a quarter into the soup.  Add bacon and onions to the soup.  Then ladle some of the broth into the bacon pan to deglaze and add all that yummyness back into the soup.  Add optional chicken.  Turn off the soup, and let stand for a few minutes before serving.

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Lemony Chicken with Fresh Coriander

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When looking for a good Indian cookbook Madhur Jaffrey was the most recommended.  When I saw the picture of this recipe covered in cilantro I knew I had to try it.  It lived up to very high expectations.  I love cilantro so of course I love this.

This recipe is adapted slightly from Madhur Jaffrey Indian Cooking.


I love that her recipes have you skin the chicken.  I always find seasoning the skin a waste because a lot of people don't eat the skin.  That just leaves plain chicken to eat after you take the skin off.  Why bother seasoning it at all?

Madhur Jaffrey's Lemony Chicken with Fresh Corriander

2 Tablespoon Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 teaspoon cayenne
2 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
salt
2-3 Tablespoons lemon juice


Coat a wide non stick pan with vegetable oil and heat over med-high heat.  Salt chicken to taste.  When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl.  Turn heat to medium and add garlic and ginger paste.  Stir and fry for one minute.  Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric.  Cook while stirring for one minute.  Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan.  Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking.  Garnish with rest of the cilantro and serve with basmati rice.