Dumpling Soup

Just as I was wondering what I was going to make for supper, I happened upon a container of turkey stock that I mistakenly left out of the freezer yesterday.  So that meant today was a good soup day.  For some reason I had visions of a dumpling soup.......

This soup would be really good with chickpeas, tofu, chicken or turkey in it too.

VEGETABLE SOUP with Savour Dumplings

4 organic carrots, sliced

1 organic onion, thinly sliced in half moons

2 organic celery stalks, sliced

1 cup organic butternut squash, chopped

1 organic parsnip, sliced

1/2 organic rutabaga, chopped

1 clove organic garlic, thinly sliced

2 organic bay leaves

2 1/2 quarts organic turkey, chicken or vegetable stock

sea salt

1 teaspoon chopped fresh thyme

fresh grated romano cheese

Dumplings

1/2 cup plus 4 Tbsp finely ground organic cornmeal

1  cups organic unbleached flour

1/2 cup organic whole wheat flour

2 tsp baking powder

4 Tbsp finely chopped organic onion

2 Tbsp fresh organic lemon zest

1 cup finely chopped organic parsley

5 Tbsp fresh grated romano or parmesan cheese

3 Tbsp cold unsalted organic butter, cut into small pieces

1 cup organic whole milk

Method:  Bring the stock, carrots, onion, celery, garlic, bay leaves, and 1/2 tsp salt to a boil in a large pot.  Reduce heat to medium low and simmer for 20 minutes.  Add thyme.  

     Whisk the dry ingredients, onion, lemon zest, parsley and cheese in a medium sized bowl.  Add the butter and crumble with your fingertips until the mixture looks like coarse meal.  Add the milk and stir with a fork until the dough forms.

     Drop the dough by spoonfulls into the simmering broth.  Cover and simmer until the dumplings are cooked through, about 20 minutes.  Spoon into bowls and dust with some freshly grated romano cheese.

Stew Weather

When Scott went to go pick up our organic meat order, the man delivering it asked if we were going to sell it.  When he heard we had no plans to sell all the meat he then commented we must have a large family!  Well actually there is only Scott, Faegan and I in this household, but a freezer full of organic beef, a whole lamb and nine chickens.  I figure that will last us 8-9 months at least.  We like having food in the house, and we like buying meat in bulk because it saves us money.  And we really like making stew.....

     As I was just about to make the dumplings for this stew I realized that I didn't have any baking powder left.  I had just bought a bag of it in July.  I know this for sure because I was making our wedding cake and wanted to make sure I didn't run out.  That means I've gone through a whole pack of baking powder in 3 months!  Baking madness over here.  Anyway, so I called my friend Serena to see if she had any I could have and luckily they had just enough.

LAMB STEW with Whole Wheat Dumplings

2 pounds lamb stew meat ( I like the kind with the bones)

1/2 cup unbleached organic flour

sea salt and pepper

4 Tbsp organic vegetable oil

1 large organic onion, chopped

2 cups water

3/4 tsp dry organic thyme, or 1 Tbsp fresh

1 1/2 cups beer, preferably dark (1 bottle)

1 pound organic potatoes, peeled and quartered

3 organic carrots, peeled and cut 1/2" thick on the diagonal

1 cup organic celery root, peeled and cubed

1 organic parsnip, peeled and cut 1/2" thick on the diagonal

3 Tbsp chopped fresh organic parsley

Method:  In a large bowl, season flour with salt and pepper.  Dredge lamb in the flour mixture, shaking off excess.  In a Dutch oven, heat oil over medium heat.  Working in batches, brown lamb on all sides.  Transfer to a plate.

     Pour 1/4 cup of the water into the pot, scraping up browned bits from bottom with a wooden spoon.  Add onions, stirring occasionally until water has evaporated and onion is beginning to soften, about 5 minutes.  Return lamb to pot; stir in thyme, beer, and 1 1/2 cups of water. Cover and simmer until lamb is tender, 1 to 1 1/2 hours.

     Add potatoes and vegetables to pot.  Cook, covered until vegetables are tender and stew has thickened.  About 20 minutes.  Season with salt and pepper and sprinkle with parsley.  Add dollops of dumpling dough to top of stew, cover and again and keep simmering for another 15 minutes.  Serve.

WHOLE WHEAT DUMPLINGS

When I went to Serena's to pick up the baking powder they asked what I needed it for.  When I told them it was for dumplings in the lamb stew they both exclaimed, "Oh Doughboys!"  and I said "I guess so!".  You see that is the first time I have ever heard anyone call dumplings doughboys, but I like it, so doughboys it shall be.  Serena's mom is from Newfoundland and that is what they call them there.

1 cup organic whole wheat flour

1/2 cup organic unbleached white flour

3 tsp aluminum and corn free baking powder

1/2 tsp sea salt

1/3 cup organic butter

3/4 cup organic milk

Method:  Combine flours, baking powder and salt in a bowl.  Cut in the butter until it resembles a coarse meal.  Stir in milk with as many strokes as possible.  Place dollops of dough ontop of stew and steam with lid on for 15 minutes.