indigo_jones wrote:SuzyBatt, we do capeletti in brodo (broth) on Christmas quite often, which is pretty similar to tortellini. Yummy stuff!
Dumplings are actually insanely easy to make. My great-grandmother used to make them all the time, but when my mom tried to ask how she made them, she was like, "you take a handful of flour, a pinch of salt," etc., and my mom was thinking, "but your hands are bigger than mine!" It really is pretty simple, though. For just the two of us, I use about 1 cup of flour, a tablespoon of melted butter, a half teaspoon of salt, 1 teaspoon of baking powder, and around a 1/2 cup of milk (buttermilk if you've got it, regular stuff is fine, too). I also like to add in some herbs; thyme is good with chicken dishes, as is dill, but parsley or anything else tends to work, too. Just mix until it's just come together. Don't overmix. Then just drop in spoonfuls on top of the chicken mixture and cover with a lid and let the whole thing simmer for 15-20 minutes. Keep the lid on, though, because essentially you're steaming them, so you don't want to let the steam escape by opening the lid.
mohumbhai mania wrote: My boss gave me a bag of root veggies from his crop share, so we will have roasted veggies alongside...
indigo_jones wrote:I love roasted veggies. They take on whole new flavors that way.
funny schipperke wrote:This is probably a really dumb question, but how does one roast veggies?
Sounds good, but I'm sort of clueless in the kitchen unless I have specific instructions.
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