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Chicken Pot Soup

4 Apr

It’s been a little chilly (and rainy) up here the last few days. Whenever it is crummy out, I always crave hearty soups or stews – or really any warm food. As I was sharing this sentiment with Nick, he told me that he has been craving chicken and dumpling soup, and thus, an idea was born.

I had some trouble right off the bat – I didn’t know what he was talking about. I thought he meant dumplings that you get with chinese food. Apparently, from what I understand, it’s basically a ball of dough that cooks in your soup. I thought the challenge of making something I’ve never heard of could be fun, right? WRONG.


I tried making the soup following a couple recipes and managed to absolutely screw it up – and make something even better. My end product was a chicken pot soup (like chicken pot pie, but more soup like). If I were to make this again, I would probably double the amount of chicken and veggies and keep everything else the same – that way it would have more of the feeling of actual chicken pot pie.

What I used:
For the soup
2 tbsp butter
1 white onion, diced
3 large carrots, diced
3 celery stalks, diced
¼ cup white wine
2 lbs chicken, cut into bite-size pieces
6 cups chicken broth
⅓ cup 1% milk
salt, pepper, thyme, garlic powder
3 bay leaves

For the topping:
1 ½ cup whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tsp salt
1 ½ cup 1% milk
2 tbsp dried parsley

I started by making my normal chicken soup – If you have a recipe you love, feel free to use it, but this is what I usually use.

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Melt the butter over medium heat and add the onions, carrots, and celery. Season the veggies with salt, pepper, and garlic powder. Add the wine and cook down until the onion is translucent. Add the chicken, chicken broth, bay leaves, and bring to a boil. Turn down and let cook for about thirty minutes on low, covered.

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For the topping: In a medium bowl, combine flour, cornmeal, baking powder, salt, and parsley, sifting to get rid of any clumps. Add the milk and stir well to combine.


Carefully and slowly spoon the mixture on top of the soup, being sure to cover the whole surface with dough (my dough expanded when cooking, so this wasn’t a problem for me at all).

Bring the soup to a boil (again), partially cover, and let cook until the top of the dough turns hard and browns.


Let sit for a few minutes (it will be hot!) and then enjoy.


Goat Stew

8 Nov

As the temperature drops outside, I have been submerging myself (not literally) in fall foods. Pumpkin, apple… anything warm and delicious is okay with me. We hadn’t made stew this season and I was just itching for it. Before today I have actually never made stew in my life, so this was a pretty fun first for me. A couple weeks ago I went to a Halal market downtown in a search for slab bacon, and I found a wall full of goat that was just calling to me. I figured it was the perfect meat to use for my first stew, and I think the result was pretty good!

I had the guys at the store chop the shoulder, leaving the bone in. I think next time I’ll get boneless… it was a great cut of meat but the effort of pulling the bone out was just not worth it.

What I used:
~2.5 lbs of goat shoulder, bone-in, chopped
2 onions, chopped
3 stalks of celery, chopped
2 cups baby carrots, cut into circles
1 Jalapeno, seeded and de-ribbed
1 tomato, diced
3 white potatoes, cubed
1 sweet potato, peeled and cubed
3 cloves garlic, diced finely
2 cups of red wine
6 oz can tomato paste
½ bunch parsley, chopped
½ stick butter
Salt, Pepper

I started by tenderizing the meat and coating in the garlic, salt, and pepper. I marinated it with one cup of the red wine, and let it sit for ~5 hours before I started cooking with it. Once I was ready to start the stew, I melted the butter over medium-high in a large pot. I quickly seared the goat on both sides until it was brown. I added the onions, celery, carrots, jalapeno, and stirred to coat them in the butter. At this point, I added the tomato paste and second cup of red wine, turned the heat to low, and let the stew simmer covered.


Feel free to finish the remaining wine in the bottle (or box) at this point.


I let that cook for about an hour and a half (stirring occasionally), and then I added all of the potatoes. This way they would get soft without totally decomposing and making everything too starchy.


After another hour the goat was fairly tender and ready to eat. I added the tomato and parsley and let sit for about five minutes. I served it with cheesy jalapeno biscuits and we had to stop ourselves from eating the whole pot.