Chicken and Dumplings

•  6 tablespoons butter
• 1 cup chopped yellow onion
• 1 cup matchstick carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 3 tablespoons all purpose flour
• 12 oz (1 can) evaporated milk
• 32 oz (1 quart) chicken stock
• 4 cups shredded cooked chicken
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 teaspoons freshly cracked black pepper (or to taste)
• salt, to taste
• 
  
• HOMEMADE DUMPLINGS:

• 2 cups all purpose flour
• 1 tablespoon plus 1 teaspoon, baking powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 3/4 cup (6 oz) whole milk
• 4 tablespoons butter, melted

1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
3. Add flour and stir to combine. Cook for 1 minute.
4. Add evaporated milk and chicken stock and quickly stir to combine. 
5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 
6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 
8. Using a small sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 
9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

This is from The Novice Chef blog, and it's GREAT.

Beef and Vegetable Soup

1 lb. sirloin steak, cubed into 1/2” cubes

2 Tbl. Tomato paste 

1 qt. Beef Stock

3 cups water

1 1/2 tbl. Beef “Better-than-Bouillon”, or 2 beef bouillon cubes

1 bag frozen soup vegetables

1 cup orzo or quick-cooking barley

Salt and pepper to taste

Brown steak cubes in skillet on all sides, doing multiple batches if necessary. Transfer to soup pot, deglaze pan and add to pot. Add tomato paste and stir to coat. 

Add beef stock, water and bouillon.  Bring to a simmer, let simmer 40-50 mins, or until beef is tender.  Add orzo or barley and cook for another 10-15 minutes.  Season as needed - taste first, because I didn’t need to add any salt. Serve with French bread for sopping up!

Thumbs up from all the Williamses, including Cora.

Rotisserie Chicken Coconut Curry Soup

Serves 6 to 8

1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
6 cups (48 ounces) low-sodium chicken broth
1 (13- to 14-ounce) can full-fat coconut milk
6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8-ounce) package vermicelli rice noodles
1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving

In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.

Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.

Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.

Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

recipe from thekitchn.com

One Pot Cranberry Apple Chicken with Cabbage- Instant Pot

This flavorful one pot meal can be cooked quickly in your Instant Pot or slowly in your slow cooker. Have it just the way you like it!

1 small head cabbage, cored and shredded
2 pounds boneless, skinless chicken thighs or breasts
2 apples, cored and sliced
1/2 cup chicken broth (bone broth, if you have it)
1 cup fresh or frozen cranberries
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt + more, to taste
In Instant Pot:

1. Place all ingredients, in order above, into Instant Pot.
2. Close lid.
3. Press Poultry button.
4. Set time for 20 minutes.
5. Instant Pot will start cooking process.
6. When done cooking, press off button.
7. Allow pressure to release naturally for 10 minutes.
8. Open lid.
9. Serve.

Recipe from paleocajunlady.com

White Bean and Chicken Chili

Serves: 6-8 servings

Ingredients
1 pound dried navy beans, sorted
2 cups chopped onion
4 garlic cloves, minced
2 tablespoons cassava flour (see notes for substitutions)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
14 ounces canned diced tomatoes
7 ounces canned diced green chilies
4 cups chicken broth
6 frozen boneless skinless chicken thighs
3 tablespoons lard or vegetable shortening
sea salt to taste
order ingredients

1. In a large mixing bowl, add the sorted dried navy beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak while you prepare the remaining ingredients.

2. To the Instant Pot bowl, add the chopped onion, garlic cloves, cassava flour, chili powder, ground cumin, ground coriander, dried oregano, ground black pepper, canned diced tomatoes, canned diced green chilis, and chicken broth.

3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.

4. Add the beans to the Instant Pot bowl, and stir all of the ingredients together.

5. Add the chicken thighs to the bowl, and push them down into the liquid. It’s okay if they aren’t completely covered in liquid.

6. Now add the lard to the bowl. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.

7. Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and then walk away. When the Instant Pot is done cooking, let it cool down/warm for 15 minutes, and then flip the steam release valve to venting, to let the Instant Pot come down from pressure.

8. When the pressure is released, open the lid of the Instant Pot and use a wooden spoon to stir the chili and break up the chicken into small pieces. Taste, and season with sea salt if needed. The chili will appear soupy, but will thicken as it cools. I like to pull my Instant Pot bowl out and place it on top of my oven to cool for 30 minutes and allow it to thicken. Serve warm with cilantro, avocado, and rice or Beanitos/corn chips.

Recipe Notes

I use cassava flour to thicken this chili, but if you don't have it readily available, try corn starch, sweet rice flour, or arrowroot starch.

If you use more than 6 frozen boneless skinless chicken thighs, you'll have to increase the cooking time.

Recipe from "Allergy Free Alaska" blog

Butter Chicken for the Instant Pot or Pressure Cooker

I LOVE Butter Chicken.  Make Cauliflower rice to serve with this and you have a low carb fantasy come true.

2-3 lbs (family pack) boneless skinless chicken thighs (cut into bite-sized pieces)
1 Tbsp ghee
1½ large onions (chopped)
2½ - 3⅓ tsp salt
2 tsp garlic powder or 2 Tbsp fresh garlic (minced)
2 tsp ginger powder or 2 Tbsp fresh ginger (grated)
2 heaping tsp turmeric
2 heaping tsp paprika
1½ tsp cayenne powder
1½ - 2 cups stewed or canned tomatoes and the liquid
370 ml tomato paste
2 cans coconut milk/cream (allow these to separate - DO NOT shake. Best if left in fridge overnight)
2 heaping tsp garam masala
½ cup sliced almond
½ cup cilantro
Order Ingredients

If your pressure cooker has a sauté setting (as does the Instant Pot), use it to melt ghee. Add 2 tsp salt and onions. Cook until onions are soft and translucent (you can cover with a lid to speed this process.
Add in garlic, ginger, turmeric, paprika and cayenne. Mix in and cook until fragrant.

Add canned tomatoes and the watery portion of coconut milk, mixing thoroughly with spices (getting all of the spices stuck to the bottom off the pan). Add chicken and stir well.

Assuming you've selected to use bite-sized pieces of chicken, the time to cook the chicken will be fast: 8-10 minutes depending on the pressure your cooker uses. With the Instant Pot it took 8 minutes of pressurized cooking time.

Once cooked, stir in coconut cream, tomato paste, garam masala and most of the cilantro. Add more salt if needed.

Top with sliced almonds and garnish with more cilantro.

Recipe from theprimaldesire.com

Southern Cabbage for the Pressure Cooker

Delicious!  Buttery, sweet, and not at all cabbage-y. I added a handful of chopped ham before cooking and it was amazing.

1 head cabbage, cored
3 slices bacon, cut into 1/2 inch pieces
1/4 cup butter
2 cups chicken broth
salt and ground black pepper to taste
Chopped Ham, optional

Chop cabbage into 1- to 2-inch pieces.

Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.

Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.

Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

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