Chicken Soup With Dumplings

Feb 20, 2012 by lovelypantry

Some recipes show up when they are most needed. If ever there were a time that I needed something to comfort me and make me feel better, now would be it. Last week was a rough week. Between eye infections, visits to the doctor, a trip to the hospital and a root canal, I’d say the members of my family have been pretty active. I think this is the first time in my young family’s history where we’ve all been hit with “something” in such a short space of time. It was a lot to deal with but I sure hope we are finished. Mama’s got things to do.

To put everyone at ease, we are all doing much better now. Apparently we bounce back very well. I was the one who ended up at the hospital after picking a strange infection after frolicking in a pool. The following day I went in for a root canal. I’m still eating soft foods for now. Which of course sent me looking for recipes – ah! the silver lining! Today’s recipe  is from Everyday Food, Issue 89. It was just perfect. I’ve made it twice so far and plan to make it again this week.

These are not the dumplings my mother makes! I’ve never had dumplings like this before. They were so good! Making them was fun too. Scoop with two spoons and drop in the broth. Its way better than rolling the flour in your hands and getting all messy. 🙂

 

 

 

 

 

 

 

 

 

 

 

 

Now this was a soup worth  making!

Happy Monday! And to all my  Canadians in ON, AB & SK – Happy Family Day!

 

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Creamy Orzo With Pancetta

Jan 30, 2012 by lovelypantry

I had an opportunity to try a pasta called orzo. It’s a small pasta shaped like a grain of rice quite suitable for salads, soups, risotto or creamy pasta dishes. It’s a wonderful addition to my Pantry. This is a very quick and easy week night meal that I hope you’ll enjoy as much as I did. I made quite a few changes to the original recipe but I was more than happy with the result. Sometimes, all you need is an idea to get your creative juices flowing. The texture of this recipe reminds me of a risotto since the pasta has to absorb the liquid that it is cooked in.

I enjoyed making this dish and I can actually think of a few variations that I would love to try – like meatless, or with chicken instead of the pancetta. I love that there are so many options. The first time I made this dish… I forgot the cheese. I’ll just call that the “reduced calorie” version 🙂 It looked pretty though, and tasted great too.

 

 

Here’s how I made it. So easy. I bet you’ll be making this meal this week 🙂

 

 

 

 

 

 

 

I remembered to add the cheese this time 🙂

 

 

 

This recipe was adapted from Everyday Food

 

Happy Monday!!! ~Lyn

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Family Dining During The Holidays

Jan 4, 2012 by lovelypantry

For a holiday meal for my family, I generally don’t go overboard. There’s no need since there’s only 2 adults and 2 little picky eaters. Larger families may prepare turkey or ham or a whole chicken, but this does not work for my household at the moment. I did however, prepare some things for the first time. As always, I cook with faith, hoping that the meal will turn out great.

Success strikes again! I made Lamb Loin Chops – freestyle. Plus Buttermilk Chicken and my husbands favourite lasagna. I’m sharing the recipe for the Lamb today because it is so simple and the lamb chops were so elegant.

 

 

 

 

 

The lamb smelled wonderful as I browned them. I’m not sure how often I’ll be cooking lamb, but these pieces were very tender and flavourful.

 

And here was our holiday family dinner. Just for us 🙂 Small. Simple. Made with love.

 

 

 

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Curried Tofu & Green Beans

Jul 11, 2011 by lovelypantry

 

Tofu is a food item that many vegans choose to consume. I am not a vegan however, I do have days where I choose not to eat meat. I got this recipe from Everyday Food, and I was so glad that I tried it. Of course I had to put my own personal spin on it. The original recipe used water instead of broth, and also tomatoes. I didn’t have any tomatoes so I used chickpeas and carrots. I love the taste of curry and this recipe inspired me to try tofu. Since then, I have prepared it for a few family members and shared the recipe too. Preparation of tofu is easy once you know how to do it. Give it a try and leave a comment, or share your experience on my Facebook Page.

 

 

Ingredients:

1 Packet Extra Firm Tofu (350g)

2 Tblsp Olive Oil for browning

1 Onion, thinly liced

4 Cloves Garlic, minced

1 Tsp Pimento

Salt and Pepper to taste

2 Tsp Oregano

1 1/2 Tblsp Curry Powder

1/2 Cup Light Coconut Milk

1/2 C

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Chicken Saltimbocca

Jul 4, 2011 by lovelypantry

I find a lot of recipes from television, as well as my library of cook books. This recipe, I found on a program called Everyday Food. I love their recipes! Expect to see my adaptations throughout my website.

This recipe is called Chicken Saltimbocca and was a first for me (as with a lot of what I cook). I like to try something new every week. We enjoyed this meal and I’ve added it to my personal collection of recipes. I’m sure you will enjoy it too.

Ingredients:

4 Chicken Breasts, skin and bone removed

4 Strips prosciutto

4 Fresh Sage leaves (whole) + 4 finely minced Sage leaves

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Cup All purpose flour, unbleached

1/3 Cup Low Sodium Chicken Broth

3/4 Cup Dry White Wine

1 Tbsp Butter

2 Cloves Garlic, halved

Olive Oil for cooking

 

Directions:

Place a fresh sage leaf in the centre of each chicken breast. Wrap prosciutto on top of each chicken breast, folding under. The sage leaf will be under the prosciutto, safe and protected.

In a shallow dish, add flour, salt and pepper. Stir with a fork to mix evenly. Coat each chicken breast on both sides.

In a hot skillet, add about 2-3 tablespoons of olive oil. Add garlic and saute until browned. Remove garlic. Place each piece of chicken in the skillet – presentation side down first (the side that is flat). Be sure to shake off any excess flour before placing into the skillet.

When all pieces are browned on both sides, remove and set aside.

This is my favourite part – Deglazing.  Add the wine and the chicken broth to the skillet, over a medium high heat. Reduce until concentrated. Turn the heat off and add the butter. Stir to combine. Add chopped sage and stir for about a minute. Pour sauce over the chicken.

Serve and enjoy!

 

Adapted from Everyday Food

 

 

 

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