The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

 

FOOD PHILOSOPHER® GOES WHEATLESS

Chicken and Dumplings

More Than Gourmet Chicken

NOTHING SAYS "COMFORT" QUITE LIKE CHICKEN AND DUMPLINGS. OUR
good-for-you recipe uses very little fat and no cream or extra thickeners as many traditional recipes do. Rich and flavorful, it makes good use of the fresh carrots, celery, and onions puréed into the sauce. You can add your own special touches and secret family seasonings or follow the recipe as is. But no matter, you will be able to indulge in a delicious gluten-free version of this home-style favorite.

CHICKEN and DUMPLINGS

Serves 4

Creamy Chicken Soup Base (recipe below)
2 cups low sodium chicken broth (or homemade), separated
2 rounded teaspoons chicken demi glace* (optional, but makes a big difference)
2 teaspoons dried thyme leaves or to taste
Salt and fresh ground pepper to taste
4 cups tender cooked chicken
12 uncooked dumplings (recipe below)

  1. Put Creamy Chicken Soup Base in a heavy large saucepan or Dutch oven (4-5 quarts). Add 1½ cups broth, demi glace, and thyme and bring to a low boil over medium high heat. Turn heat down to very low and simmer, covered, for 5 minutes. Season with salt and freshly-ground pepper.
  2. While sauce simmers, put chicken in a separate small saucepan and moisten with some of the additional broth (you may not need all of it). Heat over a low heat until hot. Season with salt and freshly-ground pepper. (The chicken is warmed separately so it doesn't get tough when you simmer the dumplings).
  3. Bring sauce to a gentle simmer and quickly place the dumplings on the surface. Close the lid tightly. Gently simmer over a low heat for 12-15 minutes until the dumplings are cooked and dry in the center (test by piercing gently with a fork—dumpling should be tender). Do not open the pot for first 10-12 minutes to help hold in the steam (which helps to cook the dumplings). Allow the dumplings to sit for two to three minutes in covered pot before serving.
  4. Ladle hot chicken into serving bowls and then ladle dumplings and sauce over the top. Serve immediately. Store leftover dumplings in a tightly-sealed container separate from the chicken and sauce. Reheat dumplings in microwave or in a saucepan with a bit of sauce over very low heat.

*We recommend Glace de Poulet Gold (sold in grocery stores, online at More Than Gourmet®, and at Amazon.

©2011 by Claudia Pillow and Annalise Roberts

CREAMY CHICKEN SOUP BASE

From The Gluten-Free Good Health Cookbook

Use this rich, creamy base to create a bountiful variety of fragrant soups. Add more broth, raw or cooked chicken, vegetables, herbs, spices, and potatoes, noodles or rice, if you like. Top off your creation with a touch of wine, sherry, or cream for a bit of elegance. You can make the soup base ahead of time and then store it in the freezer to pull out at the last minute, or just make it when you need it. No matter, you will be able to create an incredible variety of rich, flavorful soups.

Makes about 3 cups

1 tablespoon Canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped celery
1 cup coarsely-chopped carrots
2 cups low sodium chicken broth (or homemade)

  1. Heat 1 tablespoon oil in a large heavy saucepan over medium-high heat. Add onion, carrots, and celery and sauté until lightly-caramelized. Add broth, turn heat to high, and bring to a boil. Cover pan tightly, reduce heat to low and simmer for 15-20 minutes, until vegetables are very soft.
  2. Pour broth/vegetable mixture into blender and purée until smooth and creamy. Pour puréed mixture back into the saucepan or a storage container; stir to combine. Season with salt and freshly-ground pepper to taste (Can be made ahead; keep covered and refrigerated).

©2009 by Claudia Pillow and Annalise Roberts

Food Philosopher's® Gluten–Free
DUMPLINGS

Dumplings come in all shapes and sizes and can be found in cultures across the globe. Our version is modeled on the dumplings featured in the traditional chicken and dumpling recipes made by home cooks here in the United States. Typically made of wheat, fat, and liquid, our tender gluten-free version is so good you won't miss the original wheat versions for a minute.

Makes 12 round dumplings
Recipe can be doubled

1 cup brown rice flour mix*
1 tablespoon baking powder
1 teaspoon sugar
½ teaspoon xanthan gum
½ teaspoon salt
2 tablespoons fresh-chopped herbs (parsley, chives, etc.) optional
2 tablespoons very cold butter or butter substitute
½ cup skim or low-fat milk (or rice milk)

*see “Gluten–Free Flour Mixes” in our Recipe Archive

  1. Combine brown rice flour mix, baking powder, sugar, xanthan gum and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal. With mixer on low speed add milk and mix until well-combined, about 30 seconds. Do not overbeat.
  2. Scrape the dough onto a large plate or sheet of wax paper and divide it with a small knife or spoon into 12 small, equal pieces. Without applying too much pressure, quickly shape each piece into a ball; edges do not need to be perfectly smooth (ie. use a very light touch so you don't end up making 12 small cannon balls. Don't press on the dough—just lightly smooth it into shape).
  3. Bring broth, soup, or stew to a gentle simmer in a heavy, tightly-sealed saucepan or Dutch oven (SIMMER—DO NOT BOIL or dumplings will toughen). Quickly place the dumplings on the surface and cover the pot tightly. Gently simmer over a low heat for 12-15 minutes until the dumplings are cooked and dry in the center (test by piercing gently with a fork—dumpling should be tender). Do not open the pot for first 10-12 minutes to help hold in the steam (which helps to cook the dumplings). Allow the dumplings to sit for two to three minutes in covered pot before serving. Store leftover dumplings in a separate, tightly-sealed container from sauce. Reheat dumplings in microwave or in a saucepan with a bit of sauce over very low heat.

Cook's Note: These dumplings are tender when formed gently and cooked for enough time at a gentle simmmer. If chewy or doughy, they are pressed too hard, are underdone, or were boiled.

©2011 by Claudia Pillow and Annalise Roberts

At the beginning of the second round of dumpling testing, astute tester Monica Di Bisceglie caught the typo that read "Makes 12-inch dumplings" (instead of Makes 12 dumplings)

©2011 by Monica Di Bisceglie