Oh the Weather Outside is Frightful...

We are 'dog sitting' this week.  Currently the little guy (a beagle and Jack Russell mix) is sitting at my back door mumbling under his breath at another animal outside.  Gabrielle (my almost 4 year old) is patting his back and saying 'Don't worry I got your back dude!'.  She has been begging for a puppy of her own for over that last year, but alas she must wait one more year before that is even a possibility, as we are getting ready to be moving in less than two weeks (YIKES!) into my parents house to not only save a nice down payment and buy a house debt free, but also to support my parents with all that is going on with my dad's health. 

As I have mentioned before, the holidays bring about a whole torrid swirl of emotions within all people, regardless of what is going on in their lives, and with the weather jumping so quickly to winter I don't doubt that we may truly have a white Christmas this year as well.  All of these things combined bring about a sort of true holiday feeling.  The tree is decorated, the house regularly smells of baked gooey goodness, and thankfully, my waistline is continuing to shrink rather than expand.  Did you know that on average most people will gain an additional 8 pounds every decade just from Thanksgiving dinner alone?!?!  I personally want to be out of that average, and since I so desperately love my sweets and home-cooked comfort food, have found a way of enjoying all the holidays share without fearing for my demise.

When my husband was growing up every holiday feast included homeade noodles and chicken in a simmering and fragrant broth that would literally make your mouth quiver in anticipation.  My childhood taught me how to make homeade egg-noodles and this was a constant dish in my family as well.  In fact, the recipe handed down from my grandma does not measure the milk as much as with the quaint measure through the use of the empty eggshell. 

In keeping with the oh-so-needed warm and cozy feeling that Chicken and dumplings brings, I am sharing this sacred and wonderful recipe from my family, which I have adapted from it's original form quite simply into a Gluten and Dairy Free wonder.

Enjoy the warm soup and the winter wonderland that is pouring from heaven itself.

                                                        

Chicken and Dumplings

2 C Amber's Flour Blend

3 3ggs

3 half egg shells of almond milk, unsweetened, more as needed

pinch of sea salt

3 GF DF chicken bouillion cubes

1 celery stalk finely chopped

1 carrot finely chopped

sea salt and pepper to taste

2 large boneless, skinless chicken breast

1. In a large pot boil enough water to cover the chicken breasts by about 2 inches.  Boil until just barely undone, then remove into a separate dish and cool slightly before shredding chicken and discarding any nasty bits. (when I am making this for a larger crowd I use a whole chicken and boil the same way, picking all chicken from the bone for use)

2. In water that the chicken was boiled in add the bouillion cubes and the finely chopped veggies. (you could add any veggies you like here)

3.  For the pasta dough (which I like to make slightly ahead of time); in a large bowl combine the flour blend, pinch of salt, eggs, and milk and mix until thoroughly combined.  I like to use my hands for this so I can really get it mixed well and also so I can feel if the mix needs slightly more liquid (in which case just add a touch more milk).  Also, for larger amounts of pasta dough my numbers are as follows:  for every cup of flour use 1 egg and a half a shell of milk, however, with the GF DF version it is sometimes necessary to use slightly more eggs and milk for a similar consistency, probably because of the arrowroot or xantham gum.

4.  For my dumplings I either roll out the dough and then cut into strips about 1 inch wide and 2 inches long, or you can pinch off a marble size of dough and roll in hands to create a ball then flatten with thumb in palm to create a small flat round disc.  I add whatever shape of noodle to the boiling soup mix adding more water first and bringing it to a boil if needed.

5.  After adding all pasta into boiling water, add chicken back in, then allow to cook for about 20 minuts, depending of thickness and size of pasta.  To make a thicker soup, add cornstarch mixed with cold water to the boiling soup (usually about 2 Tbsp to a ramekin of water)

                                        

Peace, Love, and Harmony,

Amber