January 19, 2011

Chicken 'N' Dumpling Soup

12-oz. pkg.Boneless chicken strips for stir-frying
1/8tsp. Salt
1/8tsp. Pepper
1 tbsp. Olive oil or cooking oil
2 tbsp. All-purpose flour
1/4 tsp. Dried marjoram crushed
14-1/2-oz. canChicken broth
1 C Water
1 med Onion, cut into wedges
1C Fresh green beans, trimmed and halved, if desired
1 C Purchased julienne or coarsely shredded carrots
2/3 C Packaged biscuit mix
1/3 C Yellow cornmeal
1/4 C Shredded cheddar cheese
1/2 C Milk

Season the chicken with salt and pepper.
In a large saucepan cook and stir the chicken in hot oil over medium-high heat about 2 minutes or until chicken is browned. Sprinkle flour and marjoram over chicken.

Stir in broth, water, onion, beans, and carrots. Bring mixture to boiling; reduce heat. Cover and simmer 5 minutes.

Meanwhile, for dumplings, in a medium mixing bowl stir together the biscuit mix, cornmeal, and cheese. Stir in the milk just until mixture is moistened.

Drop the batter onto the hot liquid, making 8 dumplings. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.

Transfer soup and dumplings to a deep serving platter or serving bowl. Makes 4 main-dish servings.

Tilapia with dill sauce

The dill plant is believed to have originated in central Asia and we can still find wild dill in West Asia and the Mediterranean region. Dill (Anethum graveolens) is a short-lived annual herb that has been used by humans for thousands of years. Dill was cultivated in present day Switzerland as early as the Neolithic age and ancient Egyptians placed twigs of dill in the tomb of Amenhotep II.
  • Butter for greasing
  • 4 (4 ounce) fillets tilapia
  • Salt to taste
  • Pepper to taste
  • 1-2 tablespoons of Cajun seasoning (or to taste)
  • 1 lemon
  • 1/2 cup of sour cream
  • 1/4 cup of mayonnaise
  • 1/8 teaspoon of garlic powder
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of chopped fresh dill
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Use butter to grease a baking dish.
  3. Season the tilapia fillets on both sides with salt, pepper and Cajun seasoning.
  4. Place the tilapia fillets in a single layer in the greased baking dish.
  5. Slice the lemon in thin slices and place the slices on top of the tilapia.
  6. Bake the tilapia in the preheated oven until the fish can be easily flaked with a fork. This will normally take around 15-20 minutes. (Do not cover the baking dish.)
  7. While the fish is baking in the oven, you will have plenty of time to prepare the dill sauce. Combine sour cream, mayonnaise, garlic powder, lemon juice and dill in a small bowl.
  8. When the tilapia is ready, serve it with dill sauce and potatoes.