Chicken with Herbed Dumplings

Chicken with Herbed Dumplings

All You SEPTEMBER 2009

• Yield: Serves 4
• Cook time:4 Hours, 30 Minutes
• Prep time:30 Minutes
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Ingredients

• Chicken:
• 1 whole chicken (3 1/2 to 4 lb.)
• 2 carrots, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 1 onion, quartered
• 1 bay leaf
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• Salt and pepper

• Dumplings:
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh herbs, such as thyme and oregano
• 2 tablespoons unsalted butter
• 1 large egg
• 1/2 cup milk

Preparation

1. Make chicken: Put first five ingredients in slow cooker. Pour in 6 cups cold water. Cover and cook on high until chicken is tender, about 3 1/2 hours. Remove chicken from cooker and set aside. When cool, remove meat and shred into large pieces.

2. Strain cooking liquid and set aside. Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth. Add cooking liquid to pan, increase heat to high, bring to a boil and whisk until smooth and slightly thickened. Return sauce and chicken to slow cooker. Season with salt and pepper.

3. Make dumplings: In a small bowl, combine flour, baking powder, salt and herbs. Add butter and use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs. Whisk egg and milk to blend, then stir into flour mixture to form a sticky batter. Drop batter by tablespoon into cooker. Cover and cook on high until dumplings are fluffy, about 1 hour.

White Bean, Sausage and Spinach Soup

White Bean, Sausage and Spinach Soup

All You NOVEMBER 2011

• Yield: Serves 6
• Cook time:45 Minutes
• Prep time:15 Minutes
• Total:45 Minutes
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Ingredients

• 1 tablespoon olive oil
• 1 14-oz. turkey kielbasa or other smoked sausage, cut into 2-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped

• 3 cups low-sodium chicken broth
• 2 15-oz. cans cannellini beans, rinsed and drained
• 4 cups baby spinach
• Salt and pepper

Preparation

1. In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add onion and garlic, and cook, stirring often, until soft, about 3 minutes.

2. Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.

Mexican Meatball Soup

Mexican Meatball Soup

Mexican Meatball Soup combines favorite Mexican flavors, veggies, and hearty meatballs. Kick this soup up a notch by using a can of diced tomatoes with chiles to add more south-of-the-border flavor to this one-dish meal.

All You FEBRUARY 2014

• Yield: Serves: 4
• Cook time:32 Minutes
• Prep time:20 Minutes
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Ingredients

• 8 ounces ground chuck
• 1/2 cup plain bread crumbs
• 2 cloves garlic, minced
• 1 large egg
• Salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin

• 1 tablespoon olive oil
• 6 cups low-sodium chicken broth
• 2 medium carrots, cut into 1/4-inch-thick rounds
• 1 medium zucchini, cut in half lengthwise, then sliced into 1/4-inch-thick half-moons
• 1 14-oz. can diced tomatoes, drained
• 1/2 cup long-grain white rice
• 1/4 cup chopped fresh cilantro

Preparation

1. Combine beef, bread crumbs, garlic, egg, 1/2 tsp. salt, chili powder, cumin and 2 Tbsp. water in a large bowl. Shape into about 18 1-inch balls.

2. Warm oil in a pot over medium-high heat. Working in batches, if necessary, brown meatballs on all sides, 3 to 4 minutes total (you don't have to cook them through).

3. Carefully add broth. Bring to a boil over high heat. Stir in carrots, zucchini, tomatoes and rice. Return to a boil, then cover, reduce heat to medium-low and simmer until rice and meatballs are cooked through, about 20 minutes. Season with salt, stir in cilantro and serve.

White Bean, Kale and Sausage Stew

White Bean, Kale and Sausage Stew

Serve White Bean, Kale and Sausage Stew with lots of crusty bread to soak up the flavorful liquid.

All You OCTOBER 2013

• Yield: Serves: 6
• Cook time:5 Hours, 15 Minutes
• Prep time:15 Minutes
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Ingredients

• 1 cup low-sodium chicken broth
• 1 15-oz. can diced tomatoes
• 3 15-oz. cans white beans, drained and rinsed
• 1 small onion, finely chopped

• 2 cloves garlic, finely chopped
• 12 ounces precooked turkey or chicken sausage, sliced
• 8 cups stemmed and chopped kale leaves (from 5 1/2 oz. bunch)
• Salt

Preparation

1. Combine broth, tomatoes, beans, onion, garlic and sausage in a slow cooker. Cover and cook on low for 4 to 5 hours.

2. Stir in kale, cover and cook until kale has softened, about 15 minutes. Season with salt before serving.

Curried Lentil and Chickpea Stew

Curried Lentil and Chickpea Stew

All You OCTOBER 2011

• Yield: Serves 4
• Cook time:5 Hours
• Prep time:10 Minutes
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Ingredients

• 2 tablespoons olive oil
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 2 teaspoons curry powder
• 1/2 cup long-grain brown rice

• 1 28-oz. can diced tomatoes with liquid
• 1 1/2 cups low-sodium vegetable broth
• 1 cup dried green lentils
• Salt and pepper
• 1 15.5-oz. can chickpeas, drained
• 2 tablespoons chopped fresh parsley, optional

Preparation

1. Warm oil in a large skillet over medium-high heat. Add carrots, celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in curry powder and sauté until blended and fragrant, about 1 minute. Add rice and stir to coat. Stir in tomatoes and broth. Bring to a simmer, then pour into slow cooker. Stir in lentils and season with salt and pepper. Cover and cook on low for 4 hours. Add chickpeas, cover and cook until lentils and rice are tender, about 1 hour longer. (If stew looks dry when you add chickpeas, add more broth.) Season with salt and pepper and sprinkle with parsley, if desired, before serving.

Vegetable-Lentil Soup

Vegetable-Lentil Soup

After a hectic day at work, hearty bowlfuls of Vegetable-Lentil Soup await you in the slow cooker.

All You APRIL 2013

• Yield: Serves: 6
• Cook time:6 Hours
• Prep time:15 Minutes
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Ingredients

• 2 cups dried lentils, rinsed and picked over
• 1 14-oz. can diced tomatoes
• 3 carrots, cut into 1/4-inch rounds
• 3 ribs celery, cut into 1/4-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped

• 1/2 teaspoon dried oregano
• 5 cups low-sodium vegetable broth
• Salt and pepper
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh parsley
• Grated Parmesan, optional

Preparation

1. Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes. Puree mixture; return to slow cooker.

2. Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.

Spaghetti Minestrone

In just over 30 minutes, you can make homemade Spaghetti Minestrone. This hearty soup can easily be made ahead of time. Just warm on the stove before serving on busy weeknights.

All You SEPTEMBER 2013

• Yield: Serves: 6
• Cook time:20 Minutes
• Prep time:15 Minutes

Ingredients

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, chopped
• 2 ribs celery, thinly sliced
• 1 clove garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 cup canned white beans, rinsed and drained
• 12 green beans (about 2 1/2 oz.), cut into 1/4-inch pieces

• 1 cup small cauliflower florets
• 1 1/2 cups cooked spaghetti, chopped
• 1 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
• 1 cup canned diced tomatoes, drained
• 2 tablespoons fresh parsley, chopped
• Salt and pepper
• Grated Parmesan, for garnish

Preparation

1. Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add garlic; sauté 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.

2. Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley; season with salt and pepper. Garnish with Parmesan.