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VINTAGE RECIPE: My Great Aunt Ellen’s Chicken and Dumplings- MY NEW VERSION- Now w/saffron and truffle oil!!

Making this again for the first time since the original post in 2016- my nephew is here visiting from Palau and I wanted him to try the foods of his American ancestors 🙂

I added a new, modern twist to this recipe- a pinch of saffron and extra garlic in the chicken cooking water- and truffle oil to finish the thing off, to taste.

It’s incredible with the new umami flavor profiles! Photos below of my nephew rolling and cutting the dumplings- and the last batch of ‘sauce’

Miss Maisie and Me

TO SEE PART 1, CLICK HERE

My version

After I finished writing the last blog post, I started on the chicken and dumplings.

img_4133-1 The original version omits any thickener for sauce

right away I could tell that 2 tsp baking powder in one cup of flour was WAY too much- also, most recipes call for some form of fat, which I added.

Aunt Ellen used ‘chicken cooking water’ and canned broth. I decided to kill two birds with one stone and make my OWN broth.


CHICKEN AND BROTH:

2 packages of boneless skinless chicken breast (3 breasts per package)
a couple stalks of celery, leaves on, broken up in large chunks
a couple unpeeled carrots, broken up into large chunks
UNPEELED onion, cut in quarters.
water to cover
handful of fresh parsley (do not chop)
tablespoon of chicken bouillon

Basically, I just dumped it all in a pot on high-…

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Keto Dinner Food Porn: Mozzarella Stuffed Meatballs & Chocolate Mug Cakes w/Whipped Cream

Yesterday, we made mozzarella stuffed meatballs with low carb Marinara- and chocolate keto mug cakes with freshly whipped cream- they were a huge hit!

If anyone is interested in the recipes, post below and I will type them out after I recover from bronchitis.

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Food Porn Wednesday… Blueberry Clafoutis, Beef & Cauliflower, Beef and Bok Chok, Fermented Chili Bean Curd…

Some highlights from my Instagram this week. Been too lazy to post recipes (or post much at all)… but I’ve been cooking up a storm!

Blueberry Clafoutis: 

I made this for dessert tonight- it’s blueberry season here in Michigan and the French clafoutis is one of my favorite easy desserts of all time! Imagine the bastard (sweet) lovechild of a Dutch pancake (the real kind) and a Yorkshire pudding… with fruit… so good.

Here is an excellent recipe similar to the one I make- with a little clafoutis history thrown in!

#blueberry #clafoutis #dessert #food #foodie #foodies #foodporn

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Beef, Mushroom, Cauliflower Stir Fry:

Found this excellent little recipe on this site. We loved it and finally used up a head of cauliflower lingering in the fridge.

#beef #cauliflower #filipino #chinese #food #stirfry #foodporn #foodies #foodie #asian #yum

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Beef and Bok Choy:

I really loved this- I am in the process of typing out the recipe. Will post it soon.

#beef #babybokchoy #stirfry #food #foodie #foodies #foodporn

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Fermented Chili Bean Curd:

This is a favorite of mine since childhood. My mother used to feed it to us as a condiment with hot rice. I always preferred it as ancient as possible.

From Wiki:

“Fermented tofu is commonly used as a condiment and is consumed at breakfast to flavor rice, porridge, gruel or congee. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).”

More about it here.

#beancurd #amazing #fermented #food #foodporn #foodies #foodie #asian #yum

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