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I’ve been away at a funeral for the past few days, as I mentioned in yesterday’s post. I had to take a few days off the scratch challenge, but I’m picking up where I left off.
This morning I made a batch of carrot muffins, which I’ve decided may be the only tasty use of my canned carrots. They’re pretty darned mushy. The muffins, however, were fantastic, and I’ve bagged them up into baggies for lunch box goodies through the week.
My little Rosie is sick with the flu today. Generally, I’d make some chicken noodle soup but I had a huge workload today and just wasn’t feeling the urge to make dough and thinly roll it out to make noodles.
So I made herb dumplings instead! All the comforting yumminess of noodles with about a quarter of the work.
It came together very quickly. I used a jar of turkey in broth that I had canned after Canadian Thanksgiving last month plus an additional jar of home canned broth. I like to add things to boost the nutrition and the immune system, so here’s the dumpling recipe:
Herbed Dumplings
Ingredients:
- 2 cups of flour
- 2 tsp of baking powder
- 1/3 cup of shortening
- 3/4 cup of milk
- 1 tsp of garlic powder
- 1 tsp of salt
- 2 tbsp of parsley
- black pepper to taste
- 4-6 cups of the broth of your choice
Directions:
- Combine all the dry ingredients in a large mixing bowl.
- Add milk and shortening. The result will be a very crumbly dough.
- If you are not lazy you can roll this out and cut it into neat strips with a pizza cutter. If you are lazy (like me) you can roll a little ball of dough in your hand then flatten it with your palm.
- Drop the flattened dumplings into boiling broth.
- Close the lid tightly and leave the broth boiling for at least 10 minutes to cook the dumplings. No peeking!
- The dumplings are done with they’ve floated to the top.
