But recently I've been making a HUGE effort to do better with cooking. And thanks in part to Martha Stewart (she's like, my home maker idol), I've learned a lot about proper cooking technique and ideas. I can now proudly say that my cooking has greatly improved. I can now look at a recipe and feel confident that I can make it.
One of my favorite new recipes:
Chicken and Dumpling Soup.
I forgot to put the garnish on it before I took the picture. Oops.
Chicken & Dumplings Recipe:
Broth:
4 Boneless, Skinless Chicken Boob Halves cut into three pieces
4 Medium Carrots, cut diagonally into slices
1 Onion, chopped
1 Garlic Clove, minced
1 Bay Leaf
2 Celery Stalks, chopped
1 1/2 c. Chicken Stock
Salt to taste
1tsp Fresh Thyme
Dough:
1/4 C. plus 2 T. Yellow Cornmeal
3/4 C. All Purpose Flour
1 t. Baking Powder
1 T. Lemon Zest
3/4 C. Finely Chopped Fresh Parsley
2 T. Grated Parmesan Cheese
1 1/2 T. Unsalted Butter, in small pieces
1/2 C. Milk
Directions:
1. Bring 2 quarts water (with chicken boobs, carrots, onion, celery, garlic, bay leaf and stock and 1/8 tsp. salt to a boil in medium pot. Skim froth. Reduce heat to medium-low. Simmer 20 mins. Add thyme.
2. Meanwhile, mix cornmeal, flour, baking powder, 1/2 tsp. salt, zest, parsley and cheese in a bowl. Add butter and blend with fingers until mixture resembles coarse meal. Add milk and stir until dough forms.
3. Roll dough into 1-inch balls (I just used a small spoon to scoop it). Add all at once to simmering broth. Cover, simmer until dumplings are cooked through. I tested them with toothpicks. If I stabbed them and the toothpick came out clean, they were done (usually about 20 minutes). Serves 6.