Roasted Potatoes

I was feeling lazy the other day. More so than usual, but I still wanted something good to nosh on later in the day.
Perfect thing – roasted potatoes (at least for a carboholic like myself).



I chopped up some sweet potatoes and regular ol’ russets. The sweet potatoes are just gorgeous.



Then, stick them in a pan and coat with oil, salt, pepper and some dry seasonings like sage. I like me some sage. Most roasted food recipes call for rosemary, but I can’t stand the stuff. It’s kind of like eating pine leaves. Bleh.


Put your oven on for 400-450 degrees and roast for about 40 mins or something until they get a nice golden color and are cooked all the way through.

Chicken and Dumplings

What’s better on a cold day than a nice warm bowl of soup? A bowl of soup with carbs in it!

Chicken and dumplings is a soul-warming dish that borders on stew, depending on how you make it. It’s also a great frugal dish for those on a budget. The ingredients can range from simple to fanciful, but you pretty much get the same rich, chickeny flavor.

I didn’t add any fat to the cooking. It’s suggested to add oil to brown the chicken in, but… seriously? The chicken skin gave off plenty of fat, so that I could even brown onions. It’s fine. And a soup with no added fat and tons of flavor.
The dumplings came out great the first time I tried the recipe (sans oil) – really fluffy on the inside and they’d absorbed just a bit of the soup on the outside. The second time around they were like solid dense nuggets of tough dough.

Chicken and dumplings is also a pretty good way of using up the stuff in your pantry. You know, the ‘stuff’ that you have no clue how it got in your pantry. Like canned potatoes (Plus they don’t taste tinny after being cooked for 30 minutes in a heavily seasoned pot of soup).

I opted to use dark meat chicken since it was on sale at Hannaford that week.
Here’s a guideline of what I did, based off of a great recipe from Recipezaar :

6-7 Chicken Drumsticks
Onions
Corn, frozen
Peas, frozen
Potatoes, canned
Seasonings: Sage, paprika, cinnamon, pepper (these are just my preference)

Dumplings:
2 C flour
4 t Baking Powder
salt
¾ C milk
4 T oil (negligible)

I browned the chicken drumsticks in a large stockpot with the skin on. The skin browned wonderfully after a few turns and I then added the onions to brown as well.
I then added my choice of seasonings (and thank goodness it was complementary. Phew. There was a bunch of worrying about having to eat crappy chicken and dumplings for a week).
Cover chicken with water and bring to boil.
Lower to simmer.
Cook 1.5 hours, then add frozen peas, corn, and potatoes.
Make dumplings.
Add dumplings, cover pot and do NOT open for 20 mins.

TA DA! Chicken and Dumplings are done!

This is definitely becoming a staple food, although I will have to note not to make SO much since Albany John and I can’t eat enough of it fast enough before it goes bad. Also, no picture was taken since, well, it kind of looks like cat food, and I pretty much shot myself in the foot when offering random hungry people leftovers since I said “I’ve got some chicken and dumplings if you want… it smells like cat food cold, but it’s really good when it’s warm!” They all passed on it.