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  • Chicken and Dumplings

    Absolutely perfect weather. For pneumonia… Cool to cold, bit of damp, and just enough sunshine / warmth to make think you can tough it out with a light jacket. (GUESS WHAT? You can’t, you will get that most miserable of all things, a spring cold.)

    Time to fight back a bit, time for soup, chicken soup, and If I am going to take the time to do that, I’ll go Full Valhalla, and make dumplings as well.

    I always have chicken stock in the fridge, (unless one of the lair denizens have drank it straight. Yes, they do that. 3/4 cup of Stock, bit of pepper, a mushroom sliced, and into the microwave for 60 sec. A fast meal)

    From Wikipedia:

    Chicken and dumplings is a dish which consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling in this context is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped or formed into a ball.

    It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings, and salt and pepper for seasoning. In some areas, this meal is known as chicken and sliders.

  • Spicy Dahl


    Ok, it’s windy, chilly, nasty, threatening snow. Almost what you see in all the mountain movies about the Himalayas. Soo, hmm, Himalayas, gurka’s, Dal and rice…. But a soup, with Asian chicken stock, one can forgo the chicken stock and use vegetable stock for a vegetarian twist. But as always, we’ll look at some dried red peppers, or maybe serve with a hot pepper / vinegar finishing sauce on the side…


    Dahl bhat is a traditional South / Central Asian and staple dish which is essentially rice (bhat) and lentil soup (dal). This is a very common food in South Asian countries specially Nepal. In general eaten twice a day with another (usually spicy, maybe hot /sour) dish called tarkari which can be either vegetarian or non-vegetarian..

    The recipes vary by locality, ethnic group, family, as well as the season. Dal generally contains lentils (different types are used according to taste), tomatoes, onion, chili and ginger along with herbs and spices such as coriander, garam-masala and turmeric.

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  • Slow Cooker Black Beans


    I do not do cold or wet very well and for the last several days of misery, I’ve been craving some hot, hearty, black bean soup. I love thick black bean soup, just about a stew, something that will stick to you and shield you from the icy talons of wind.

    Soups like this are mostly improvisations. The basic ingredients are the black beans, the smoked ham, the aromatics, and the spices. From there one can add or remove ingredients to meet your tastes or culinary requirements. (The ham / pork component can be replaced with dark meat chicken and liquid smoke, or the meat component can be dropped entirely and replaced with a heavy mirepoix or other aromatics.

    I know I’ve done a few bean posts over the last month, but they are easy to cook, fairly healthy, and very cost effective, one slow cooker of beans will feed the lair for several days, as opposed to a slow cooker of stew that will be consumed in less than a day.

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  • 16 Bean Soup

    Today is another working day in the lab. Correcting all the mistakes I made yesterday, and making fresh ones for tomorrow. So food will need to the hearty, hot, and plentiful. I’m thinking beans, but maybe not my usual beans, a mix say 16 beans. Soaked overnight, and slow cooked with bacon, andui sausage, and the trinity of onion, celery and green pepper.

    This is a good, simple, healthy meal for a winters day. It’s delicious and full of protein and fiber and low on cholesterol…you can’t loose. And it’s cheap, a good thing considering the current economy.

    This can be made vegetarian, in fact vegan, but I really will need real meat protein, so I’ll also go with chicken stock as a liquid.

    Wikipedia says:

    Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

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  • Cacciatore alla Pollo

    I’ve not posted for the week as I have been eyebrow deep in projects, the VMWare lab, and dealing with other crises. Winter storm Q has made things just nasty, cool, wet, windy, not the type of weather I want to go out into, besides I have lot to do. This sounds like Cacciatore…

    Cacciatore means “hunter” in Italian. In cuisine, “alla cacciatora” refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Usually made with braised chicken (pollo alla cacciatora) or rabbit, In southern Italy, cacciatore often includes red wine while northern Italian chefs might use white wine.

    A basic cacciatore begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer.

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  • Valentine’s Day Special – Chocolate Soup

    So thinking of all the things I WISH to be doing, and all the things I will be doing, I think, I should think about what to prepare for Madam Bad Wolf, once I escape all the things I must do.. But enough thinking, it leads to drinking…

    Dinner is a given, but after dinner, perhaps a very thick, very rich chocolate drink, just made for dipping small cookies into, or perhaps fresh strawberries, or bananas. To describe chocolate soup, it’s somewhere between rich hot chocolate, (the richest and most sinfully good) and chocolate mousse, (smooth, stiff, and irresistibly rich).

    This is not a fondue, but really more like a very thick hot chocolate. Thick enough you can eat it with a spoon. Topped with freshly whipped cream it is a dream.. Hmmmm, Chocolate and whipped cream, how much fun can you have with that…… (especially this whipped cream)

    But wait, where is the BadWolf Howl and the Rogue Chef twist… Perhaps I will use some very good spicy chocolate I was gifted, or maybe I’ll use a orange flavored chocolate, and nothing like this is complete without a hint of good bourbon…

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