Tag Archives: Savory

Chicken & Dumplings

Chicken & Dumplings

It has been super cold in NYC these last several days—perfect weather for Chicken & Dumplings.

This is a bowl of pure comfort: creamy chicken stew with plenty of nourishing vegetables and fluffy, parsley-flecked dumplings. Yum! It’s the best kind of stick-to-your-ribs meal to have in your culinary arsenal during the winter, alongside its spiritual sibling, Chicken Pot Pie, of course.

Chicken & Dumplings

Chicken & Dumplings starts with a stew which, in this case, is nothing more than a slightly-enhanced chicken soup. To that end, I follow a similar method to my Sopa de Pollo recipe, cutting the vegetables into larger chunks and simmering them with bone-in skin-on chicken until cooked through. The chicken gets shredded and returned to the pot, and then it’s time to thicken the stew and simmer the dumplings.

Most chicken & dumplings recipes I have seen rely on a roux of flour and butter for thickening, but I decided to go with a slurry here because I am somewhat averse to creamy savory things and didn’t want to cook the milk in this recipe for very long (but very much wanted Chicken & Dumplings).

Like a roux, a slurry is a way of thickening a liquid by adding something starchy, usually cornstarch or flour. Where the roux involves cooking the starch with fat (like butter) at the beginning of the recipe before adding liquid, a slurry is a paste of starch and a small amount of liquid that is added at least part-way through through. Each has its strong points and I regularly use both methods, but since I based the recipe off Sopa de Pollo and am decidedly squicky about dairy, I went with a slurry here. A mixture of flour, milk and dijon mustard is added right before the dumplings go into the pot, adding flavor and a velvety, creamy texture to the broth.

But that’s enough about the stew—the dumplings are the stars of this show! They’re basically a biscuit dough that gets dropped into the pot, then covered and simmered in all that chicken-y goodness until fluffy and light and wonderful. Though they start as a sticky dough, they expand dramatically in the closed pot. Don’t be tempted to open it and check on them—you’ll release all the steam and end up with leaden results. Yuck. The dumplings only take fifteen or so minutes to cook up into buttery little pillows, so just trust the process. It will be worth the wait!

Once the dumplings are done, stir some frozen peas and parsley into the pot, set the table and serve yourself some Chicken & Dumplings! Between the creamy, vegetable-heavy chicken stew and fluffy dumplings, it’s easy to understand why this recipe is a cold weather comfort food classic.

Chicken & Dumplings
Chicken & Dumplings
makes 6-8 servings

3 lbs bone-in skin-on chicken pieces (I used a mix of white and dark)
1/2-1 teaspoon Kosher or sea salt + more to taste
1/2 teaspoon freshly cracked black pepper + more to taste
1 tablespoon olive oil
1 tablespoon butter
6 cups chicken stock (I use Better Than Bouillon)
4 medium carrots, peeled & trimmed, cut into 2-inch pieces
4 stalks celery, cleaned & trimmed, cut into 2-inch pieces
1 medium or 2 small turnips, peeled, cut into 1-inch chunks
1 large white or Spanish onion, large-diced
5 cloves fresh garlic, minced
1 bay leaf
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1/4 cup all-purpose flour
1/4 cup whole milk (or half-and-half or heavy cream)
2 teaspoons Dijon mustard
1 cup frozen peas
2 tablespoons chopped fresh parsley

Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon Kosher or sea salt
1/4 cup chopped fresh parsley
3 tablespoons unsalted butter, cut into pieces
1 cup whole milk

Use paper towels to pat chicken dry, then season with salt and pepper to taste.

Add oil and butter to a large heavy-bottomed pot over medium-high heat. Add chicken and brown on all sides, about 5-7 minutes per side. Add chicken stock and bring to a boil. Add carrots, turnip, onion, garlic, bay leaf and thyme. Once the stock returns to a boil, reduce it to a simmer and let cook for 30 minutes.

Meanwhile, prepare the ingredients for the dumplings. Whisk together flour, baking powder, salt and parsley. Combine butter and milk in a microwave-safe liquid measuring cup, then microwave in 30 second increments, stirring between, until butter is melted (90 seconds in my microwave). Set wet and dry aside.

Once the soup has simmered 30 minutes, turn it down to the lowest heat. Use tongs to fish out the chicken and remove it to a heatproof plate. Fish out and discard bay leaf.

When the chicken has cooled enough that you can handle it, remove and discard skin and bones. Shred or slice chicken into bite-sized pieces, then return it to the soup.

Make a slurry to thicken the stew. In a small bowl, use a fork to whisk together flour, mustard and milk until smooth (or very close to smooth). Stir the mixture into the soup and return it to a simmer over medium-low. Taste for seasoning and adjust as necessary.

Mix the dumplings. Stir wet ingredients into dry just until combined. The dough will be sticky and shaggy; don’t overmix. Use a medium cookie scoop or a pair of spoons to scoop dough into 1 1/2 tablespoon dumplings and drop them in a single layer on the surface of the soup. Put the lid on the pan and keep covered for 15-18 minutes. Do not peek until 15 minutes have passed. Remove one dumpling, and slice it open to determine if it is done to your liking. If not, return the lid to the pot for another 3 minutes.

When dumplings are done, remove the pot from the heat. Gently stir in peas and parsley. Let sit 5-10 minutes before serving with additional parsley if desired.

Leftover chicken and dumplings will keep in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove.

Lentil Chili

Lentil​ Chili

Being from Texas, I was raised to believe that beans have no place in chili, but that is not something I ascribe to as an adult. For one thing, I don’t want to make both a main and a vegetable side dish if I don’t have to, and for another, I happen to like beans in chili. So there.

Lentil​ Chili

Now, I do have a go-to beanless meat-based chili recipe on here, but as of today, I have two vegan variations. What can I say? I like vegetables.

The secrets to great vegetable-based chili are the same as anything else: heat, seasoning and time. The ingredients are added with intention:

First the onion, then the garlic. Caramelize the tomato paste a bit, then stir in the spices, a splash of soy sauce for depth, and most of a pound of lentils. Simmer everything in vegetable stock until the lentils are tender, then scoop some out, purée and add it back for texture. Taste for seasoning and, well, that’s it. As far as chili goes, this is simplicity itself.

Lentil​ Chili

Lentil Chili is good right out of the pot, but give it a few hours (or days) in the fridge and it’s truly spectacular. Rich and hearty and meaty in a way that you wouldn’t expect from a meatless recipe. It’s particularly good after a long day, when reheated and topped with heaps of shredded cheddar, avocado, corn muffins, and anything else you like. Because, make no mistake, cooking at home is almost entirely about making what you like.

Chili “rules” be damned. This is comfort in a bowl.

Lentil​ Chili
Lentil Chili
makes about 6 servings

1 1/2 tablespoons canola oil
1 medium Spanish onion, diced small
5 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon natural unsweetened cocoa powder
1/4 teaspoon ground cayenne pepper
2 cups dried green lentils, rinsed and picked over
7 cups vegetable stock
2 tablespoons soy sauce or tamari

Heat oil in a heavy-bottomed 4-6 quart pot over medium heat. Add diced onion and sauté until it begins to take on color, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until it begins to take on color (about 7-10 minutes). Stir in chili powder, cumin, oregano, cocoa and cayenne, followed by lentils. Stir in soy sauce and vegetable stock. Bring to a boil, reduce to a simmer and let cook uncovered for 30 minutes or until lentils are tender.

Turn heat to low. Remove 2 cups of cooked lentils to a heatproof bowl. Let cool 5-10 minutes before pureeing with an immersion blender, regular blender or food processor. Return purée to the pot. Stir and taste for seasoning. Adjust as needed.

Lentil Chili will taste good immediately after it is made, but is best after a few hours or a day in the refrigerator. Serve it up with cheese, avocado, scallions and/or any other toppings of choice.

Leftovers will keep in an airtight container in the refrigerator for up to 5 days.

Friday Favorites: Easiest Weeknight Meals

Friday Favorites: Easiest Weeknight Meals

After baking my tail off for the final two months of the calendar year, I make a point of changing things up around here every January, leaning into more everyday foods and savory fare. I began this month with my tried and true formula for Crispy Chickpeas, and will be bringing you plenty of dinners and snacky things until February. There may be a cookie recipe in there too—I make and break the rules around here.

While weeknight meals aren’t my usual content, a person cannot live on cookies alone. Believe me, I have tried. As we settle into whatever fresh hell 2022 has for us, I’ve compiled a list of my favorite meals that can be made with minimal time and energy, but with plenty of delicious pay-off. Some are classics and some are masquerading as classy, but they’re all wonderful. These are my Easiest Weeknight Meals!

Friday Favorites: Easiest Weeknight Meals​

Everyday Cassoulet

When people ask me for quick, easy, crowd-pleasing dinner ideas “Everyday Cassoulet” are always the first two words out of my mouth. A quick take on a slow-cooked French classic, this dish could not be easier—it’s just an assemblage of sausages, cherry tomatoes, white beans and aromatics that are roasted to comforting perfection. You can also make it vegan with meatless sausages or a couple of pounds of fresh mushrooms—love that versatility. Serve this up with a salad, a hunk of crusty bread or all by its lonesome. There’s no wrong way to Everyday Cassoulet.

Friday Favorites: Easiest Weeknight Meals​

Sopa de Pollo

This Mexican recipe is my absolute favorite chicken soup. It’s easy to make, with minimal knife work and no searing steps, and it simmers up in under an hour! Feel free to swap in your favorite vegetables to suit your particular tastes, but whatever you do, don’t skip the mint. It makes the whole thing.

How to Make Eggs 5 Ways

Eggs?! On a list of weeknight dinners?! Hell yes—breakfast for dinner rules. I work evenings, so when I finally get home and make dinner for myself, it’s frequently some form of eggs with whatever I have in my fridge. They’re a cheap, delicious protein and nearly everyone has a preparation that they love. In the linked post, I go into detail about how to scramble, hard-boil, soft-boil, poach and fry eggs, so you can make them however you like. Get crackin’! (Pun absolutely intended.)

Friday Favorites: Easiest Weeknight Meals​

Baked Shrimp with Lemon & Garlic

Baked Shrimp with Lemon & Garlic sounds fancy, but it’s dead easy and so good. I make it extra easy (and cut the cost!) by using raw frozen shrimp. The rest of the ingredients are kitchen staples, making this an absolute snap to make. While I’m recommending you make it for weeknights here, it’s also perfect for company.

Friday Favorites: Easiest Weeknight Meals​

Spicy Turkey Tacos

I have made this recipe approximately 250 times over the last six years and it has never once disappointed. I mean, who doesn’t love tacos? This recipe for easy homemade taco seasoning and saucy, spicy turkey tacos is a staple in my personal chef and home-cooking repertoire. It takes half an hour start to finish and makes amazing leftovers.

Friday Favorites: Easiest Weeknight Meals​

15 Minute Stovetop Mac & Cheese

I started making this mac & cheese while I was acting as craft services on student film sets approximately 147 years ago (2009). I learned how to make it on a sketchy hot plate that I bought at the K-Mart in Penn Station, but it works just as well in my home kitchen ☺️ Made with minimal ingredients, effort and time, this is my go-to recipe for creamy, comforting macaroni & cheese in minutes. Oh, and pro-tip: if you can’t get your hands on cream cheese right now, a scoop of full-fat sour cream works just as well.

Friday Favorites: Easiest Weeknight Meals​

Grilled Cheese & Tomato Soup

I used to be shocked at the number of people I know that don’t know how to make a grilled cheese sandwich, but then I realized that maybe nobody ever taught them how to make one. If you are one of those people, this post is for you. Learn how to make classic grilled cheese low-and-slow, step-by-step, and pair it with a simple homemade tomato soup for maximum comfort and nostalgia. Once you’ve perfected the original, get fancy with my Awards Season favorite Pesto Mozzarella Grilled Cheese—yum!

Friday Favorites: Easiest Weeknight Meals

What’s your favorite easy weeknight meal? Let me know in the comments or on social media!

Crispy Chickpeas

Crispy Chickpeas​

I first tried making Crispy Chickpeas when I moved to NYC back in 2007. They were weirdly trendy at the time, so I decided to brave the tiny kitchen I shared with five people and give them a shot. Following a recipe written by a former Food Network personality who I won’t name, I drained a can of chickpeas, patted off as much of the moisture as I could, and then roasted them at a high temperature for a short period of time. I was very excited to see what all the fuss was about, but my efforts were for nothing. The resulting chickpeas weren’t crispy at all, just vaguely dry and mushy on the outside and steamy on the inside. It may have been the recipe or user error—I don’t know. I ate them because I don’t like to waste food, but needless to say, I never attempted them again after that.

Crispy Chickpeas​

Or at least I didn’t until the last day of our trip to Maine in the fall of 2020, when I needed to do something with the large amount of chickpeas I had on my hands after using their aquafaba (cooking/canning liquid) in a multitude of vegan bakes. With limited time and groceries, I decided to try Crispy Chickpeas again. If they didn’t work, I’d just blame it on the faulty oven and call it a day.

But they did work. They worked *well.* By roasting them at a lower heat for a longer time and tossing them frequently, I ended up with a perfect crispy, crunchy snack. After that, there was no turning back. I’m a Crispy Chickpea machine, y’all.

The big secret to homemade Crispy Chickpeas is no secret at all: you just need heat and time. In 35 minutes and a few shakes of a pan, the chickpeas go from damp and soft to crispy and light-textured, perfect for a snack or garnish for soup or salad.

You can make Crispy Chickpeas in any flavor you like. Get fancy by combining miso & maple or sriracha & lime zest, or use pre-mixed blends from your spice cabinet; garam masala, taco seasoning, za’atar, and everything bagel seasoning would all be great. Oh, and Spicy Chili Crisp is perfect on them, too. Of course, you can also just mix and match whatever is in your spice cabinet or your condiment collection—you’ll need 2-4 teaspoons of flavorings total per can of beans. The chickpeas pictured are flavored with chipotle and maple. Whatever you choose, taste as you go!

Crispy Chickpeas​

Crispy Chickpeas are incredibly cheap to make, clocking in at just a couple of dollars per batch. Though they shrink a bit as they roast, one can’s-worth still makes enough for at least a couple of people to nibble on. That said, if you’re quarantining or maybe just don’t like to share, I don’t think you’ll have any trouble putting these away on your own.

Crispy Chickpeas
makes 1 1/2 cups

1 15-ounce can chickpeas
1 tablespoon olive oil
1/2-3/4 teaspoon Kosher or sea salt (to taste)
2-4 teaspoons spices or flavorings of choice

Preheat oven to 400F.

Drain and rinse chickpeas. Scatter them onto a paper towel or clean kitchen towel and blot well to remove excess moisture. Transfer to a rimmed baking sheet and toss with olive oil and salt. Roast for 25-30 minutes, shaking the pan every 10 minutes. Add spices of choice (taste and adjust as you go).

If using only ground spices/flavorings, you may eat the crispy chickpeas immediately. If using hot sauces or syrups, I recommend returning them to the oven for up to 5-10 minutes to set, if you prefer (I do!). Do not burn. Let chickpeas cool for at least a few minutes before serving.

Crispy Chickpeas will keep covered at room temperature for up to 2 days. They may soften very slightly over time.

Friday Favorites: Game Day II

Friday Favorites: Game DayI have made it clear over the years that I am a baseball and Olympics person, and very definitely not a football fan. Oh, I’ve tried. I grew up in Texas and was the co-captain of my high school dance team, so I attended 40+ games from the sidelines, and I never missed a Super Bowl for the first 22 years of my life. I can say with confidence that football is not for me.

That said, I most certainly like football food. In fact, today’s list of Super Bowl Sunday recipes is the second Game Day round-up I’ve compiled in the last five years. There are some of the usual meaty, cheesy, gooey suspects, and a couple of non-traditional options. You know, for keeping things interesting between commercial breaks.

I sincerely hope none of you are gathering for Super Bowl parties next weekend—I would like to be able to see my family sometime this year, okay?—but for all the things that will be different/less good about the big game, let’s not let the food be one of them.Friday Favorites: Game DayPuff Pastry Pigs in Blankets

Pigs in blankets are a classic football food. Here they’re wrapped in puff pastry (rough puff or frozen/thawed puff) and baked until super flaky and golden. Yum.Friday Favorites: Game DayPimento Cheese Tarte Soleil

You could just make Pimento Cheese for game day, but why pass up the chance to stack it with flaky pastry, twist it to sunny perfection and bake until bubbly?Friday Favorites: Game DayCreamy Avocado Salsa

Is it even game day if chips and salsa aren’t on the table? This Creamy Avocado Salsa has all the flavors of classic guacamole, but with a smooth and dreamy texture. Serve it by its lonesome or… Friday Favorites: Game DaySpicy Turkey Tacos

…drizzle it onto these Spicy Turkey Tacos! This thirty minute main is one of my go-to weeknight recipes. It’s easy, saucy and has a good kick to it from a DIY taco seasoning. If heat isn’t your thing, don’t fret; I’ve included a way to make these milder without sacrificing any flavor.Friday Favorites: Game DaySlow-Roasted Pulled Pork

Say goodbye to your favorite slow cooker pulled pork because once you try this, you’ll never want to go back. My Slow-Roasted Pulled Pork does require a little forethought, but it’s actually very simple to make. It’s dry brined ahead of time and then roasted low and slow until super tender. Pile it high on soft rolls with whatever sauce and crunchy vegetables you like, or use it as filling for enchiladas!

Oh, and did I mention there are crispy cracklings strewn throughout? Because there are crispy cracklings strewn throughout. So good, y’all.Friday Favorites: Game DayButternut Squash Chili {Vegan}

If meat’s not your thing, this vegan Butternut Squash Chili is a perfect option for you! It’s hearty and comforting and basically everything wonderful about game day food, just without the animal products.Friday Favorites: Game DaySuper Sprinkle Popcorn

I find that dessert is frequently overlooked on Super Bowl Sunday, and to that I say “not in my house!” Super Sprinkle Popcorn would also be a perfect way to end the big game. Coated in white chocolate and loaded with rainbow sprinkles and homemade Funfetti crumbs, this stuff is cute and delicious as all get out!Friday Favorites: Game DayMonster Carmelitas

I think this goes without saying, but no matter how much heavy food I’ve eaten during the game, I will always—always—have room for a gooey, peanut buttery Monster Carmelita.

Have you made any of these or any of my other game day favorites? What’s your favorite thing to serve on Super Bowl Sunday? Let me know in the comments or on social media!Friday Favorites: Game Day