• Kid Friendly Meals - 2

    From Dave Drum@1:3634/12 to All on Wed Jan 18 14:55:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quick Chicken & Dumplings
    Categories: Poultry, Vegetables, Herbs, Dairy
    Yield: 5 Servings

    3 tb Unsalted butter
    2 md Carrots; peeled, chopped in
    - 1/2" pieces (about 1 cup)
    +=OR=+
    8 oz Butternut squash; peeled,
    - chopped in 1/2" pieces
    - (about 1 cup)
    1 md Leek; trimmed, white & pale
    - green halved lengthwise,
    - thin sliced (about 1 cup)
    2 md Celery ribs, peeled, sliced
    - 1/2" thick (about 2/3 cup)
    3 cl Garlic; fine chopped
    1 tb Fine chopped fresh rosemary
    2 ts Fresh thyme leaves
    1 ts Poultry seasoning (opt)
    Salt & black pepper
    3 tb All-purpose flour
    5 c Chicken stock
    1 c Heavy cream
    16 oz Package fresh or shelf
    - stable purchased gnocchi
    1/2 sm (3 lb) rotisserie chicken;
    - skin & bones reserved for
    - other uses, meat torn in
    - bite-size pieces (about 2
    - cups shredded meat)
    Fresh tarragon, parsley or
    - dill, for garnish

    In a large pot, melt the butter over medium. Add the
    carrots, leek, celery, garlic, rosemary, thyme and
    poultry seasoning, if using. Season generously with salt
    and pepper, and cook, stirring occasionally, until
    vegetables are slightly softened, about 5 minutes.

    Sprinkle with the flour, then cook, stirring, 2 minutes.
    (This cooks the flour to soften its raw flavor.)
    Gradually stir in the stock and cream, and bring to a
    boil over high heat.

    Once the mixture boils, stir in the gnocchi, reduce the
    heat to medium and cook until gnocchi and vegetables are
    tender, about 5 minutes. Stir in the chicken in the last
    couple of minutes. Season to taste with salt and pepper.
    Divide among bowls and top with fresh tarragon and more
    black pepper, if desired.

    By Alexa Weibel

    Yield: 4 to 6 servings (about 9 cups)

    RECIPE FROM: https://cooking.nytimes.com

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