Operation Dumpling Drop

The recent chilly snap here in my neck of the woods has left me craving all sorts of fall oriented coziness that, for me, can usually be found in fuzzy blankets and warm comfort food.  Normally inspiring me to scour all sorts of new recipes to find something yummy and warm, this year I am also trying to keep everything low(er) cal as well.  Afterall, nothing grows as quickly in the winter as our backsides.  Since, as some of you know, I loathe beef stew (please click here if you need to be reminded just how much I loathe it), last night it just so happened that I was on a mission for chicken and dumplings.  All of that golden broth filled with chunks of chicken and vegetables floating around puffy spoon-dropped buttermilk dumplings was just too tempting to resist. Believe it or not, I managed to locate a low-cal recipe that seemed to fit the bill, and 'Operation Dumpling Drop' went into full effect.  As a result, a trifecta of amazingness happened in my kitchen that I couldn't help but share.  I found a recipe that was OMG good, low-cal, AND easy to make.  To top it off, it does not take all day to make.  This being the case, I couldn't NOT share the recipe here with you.  I hope you enjoy, now I'm off to grab the leftovers!  Nom nom nom.  :)

Chicken and Rosemary Dumplings

Ingredients

• Soup:
• 4 cups fat-free, less-sodium chicken broth
• 3 cups water
• 1 pound chicken drumsticks, skinned
• 1 pound skinless, boneless chicken breast halves
• 2 thyme sprigs
• 2 teaspoons olive oil
• 1 1/2 cups diced carrots
• 1 1/2 cups chopped celery
• 1 cup diced onion
• 2 garlic cloves, minced (I prefer more garlic, so 4 cloves were used in mine)
• 1/2 teaspoon salt
• Dumplings:
• 1 1/4 cups all-purpose flour
• 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
• 2 teaspoons baking powder
• 1/4 teaspoon salt (regular salt was swapped out here for Borsari seasoned salt)
• 2 tablespoons butter, softened
• 1/2 cup low-fat buttermilk
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 cup water
• Remaining ingredient:
• Freshly ground black pepper

Preparation

• Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
• Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
• To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
• Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Lorrie Hulston Corvin, Cooking Light
APRIL 2004

Nutritional Information

Amount per serving

• Calories: 366
• Calories from fat: 24%
• Fat: 9.7g
• Saturated fat: 3.8g
• Monounsaturated fat: 3.5g
• Polyunsaturated fat: 1.3g
• Protein: 32.5g
• Carbohydrate: 35.1g
• Fiber: 2.9g
• Cholesterol: 115mg
• Iron: 3.3mg
• Sodium: 936mg
• Calcium: 169mg

Drink of the Moment: Domaine de Canton Ginger Liqueur

I had been eyeing the Domaine de Canton ginger liqueur in the isle now for quite some time.  Sitting there with it's chic iced glass bottle with curves like bamboo and dramatic black label contrasted against the warm amber color of the liquid, I was sure it would taste as elegant and sophisticated as it looked.  Every time up until now though I had always walked out of the store with a different bottle of inspiration. I knew I was missing out on something, and in this case, good things do come to those who wait.  I am glad to say that I am no longer missing out.

Not that waiting really had anything to do with it at all, but this stuff is amazing.  The color, the scent, and most importantly the flavor is absolutely alluring.  I usually try to taste things in their purest form prior to mixing them in a drink if I can.  Sometimes, that rule of thumb leads to a bit of regret that later becomes way more pleasant when mixed properly, but this dear friends can be enjoyed all by its lonesome - maybe with a little ice if you like.  Of course, not being one to champion lack of experimentation I had to do a little mixing to find a yummy concoction that would highlight my fabulous new find.

After some trial and error, this emerged as my favorite Domaine de Canton cocktail so far.

THE CANTON COOLER

1/2 PART DOMAINE DE CANTON
1/2 PART DARK RUM
1 1/2 PARTS FRESH LIME JUICE
1/2 PART SIMPLE SYRUP

RASPBERRIES (to taste)

FRESH ROSEMARY (to taste)

Muddle raspberries and rosemary with simple syrup. Build in all other ingredients. Shake and strain.  Garnish with a sprig of rosemary or lime zest. 

Not a huge fan of super sweet drinks, I was a little hesitant at first, but this little cocktail wrapped a whole bunch of flavors into one little glass.  The bright ginger, lime, and raspberry flavors are wonderfully complimented by the almost smokey sweet flavor of the dark rum, and the savory flavor of the rosemary.  Also nice is the idea that you can sweeten it with a little more syrup if you do prefer a more sugary beverage.  I would imagine you could also top with some prosecco or champagne if you want to add some fun fizz.

If the rum doesn't set that well with your tastes, you might also try some Absolut Wild Tea in it's place.  This takes away some of the depth of flavor that the rum adds, and instead keeps it altogether light with a hint of elderflower.  Both are yummy in my opinion, and ask to be sipped on more than once!