Herb Dumplings

Herb Dumplings

Makes 8 dumplings
2
cups unbleached all-purpose
flour
1
tablespoon baking powder
½
teaspoon salt
5 
tablespoons unsalted butter
1
large egg, lightly beaten
¾
cup buttermilk

Place flour, baking powder, and salt in
a medium bowl; stir to combine. Use
a pastry blender or
2 forks to cut in
butter until mixture resembles a coarse
meal.  (This may also be done in a food
processor fitted with the metal chopping
blade.)
Stir in egg and buttermilk, and mix until
the dough just comes together. Place
on a floured surface and dust with flour.
Using floured hands, turn and fold 4
times.  Pat out to a 1-inch thickness. Cut
into 8 equal pieces. 
This recipe may also be used to make
biscuits. Roll out to ¾-inch thickness and
cut into 12 pieces. Bake on a parchment
lined baking sheet in a preheated 400°F
oven for 18 to 20 minutes.

Nutritional information per serving (2 dumplings):
Calories 377 (40% from fat) • carb. 47g • pro. 10g
• fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg
• calc. 290mg • fiber 2g

Chicken with Herb Dumplings

Nutritional information per serving:
Calories 467 (43% from fat) • carb. 19g • pro. 47g
• fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg
• calc. 104mg • fiber 6g


Chicken with Herb
Dumplings


Makes 4 servings
¼
cup unbleached all-purpose flour
1½
teaspoons kosher salt, divided
½
teaspoon freshly ground black
pepper
8
skinless chicken thighs
(about 3 pounds), bone in,
trimmed of all visible fat
2
tablespoons unsalted butter
1½
cups chopped onion
1
cup sliced celery
1
teaspoon dry thyme or fines
herbes
12
ounces baby cut carrots
2½
cups low-sodium chicken stock
or broth
½
cup dry white wine
2-3
sprigs fresh parsley
1 
bay leaf
1 
recipe Herb Dumplings (follows)
Combine flour, ½ teaspoon of the salt,
and pepper. Dust chicken lightly with
seasoned flour. Place half the butter in
cooking pot of the Cuisinart
™
 Electric
Pressure Cooker and select Browning.
When butter is melted and bubbly, add
4 chicken thighs to the cooking pot.
Cook for
3 to 4 minutes on each side to
brown. Transfer to a platter and repeat
with remaining chicken. Select Sauté.
Add onions, celery and thyme. Cook,
stirring, until onions are translucent.
Stir in carrots, chicken stock/broth, and
wine. Return browned chicken and any
accumulated juices to the cooking pot.
Lay fresh parsley over the top and tuck in
bay leaf.
Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes.
While chicken is cooking, prepare Herb
Dumplings. When audible beep sounds,
use Quick Pressure Release to release
pressure. When float valve drops, remove
lid carefully, tilting away from you to allow
steam to disperse. Remove and discard
parsley sprigs and bay leaf.
Select Sauté. When chicken mixture
begins to bubble, arrange dumplings
on top. Cover loosely (do not lock lid in
place), and cook for 10 to 15 minutes,
until dumplings are puffed and cooked
through. Serve hot.
Nutritional information per serving
(including dumplings):
Calories 732 (50% from fat) • carb. 102mg
• pro. 90g • fat 15g • sat. fat 12g • chol. 412mg
• sod. 248mg • calc. 425mg • fiber 7g

Simple Balsamic Vinaigrette

Servings: Yield: 32 fl oz

Ingredients

4 fl oz balsamic vinegar
4 fl oz red wine vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
16 fl oz mild olive oil
8 fl oz extra virgin olive oil
2 teaspoons Mustard
3 Tbl  Minced herbs such as chives parsley tarragon
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Steps

Beat the vinegar in a bowl with the optional sugar, mustard, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Notes

If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing. 

Homemade Taco Seasoning

Homemade Taco Seasoning

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

Brown meat and drain off fat. Add all spices and about 1/3 – 1/2 cup water. Cook , stirring frequently until most of the liquid is absorbed. Now you are ready to make delicious tacos!

PPC Test Recipe Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

Ingredients:

3 -1/2 pounds of beef stew meat, cut into 1 inch pieces

1 medium onion, quartered

2 tablespoons olive oil

4 cups of water

1 can (15)ounces) tomato sauce

5 medium carrots, cut into ½ inch pieces rondelles

1 celery rib, thinly sliced

1 tablespoon of Adobo seasoning (Spanish seasoning)

2 teaspoons salt

½ teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon pepper

4 cups of mixed vegetables

¾ cup of barley

In the PPCXL, put in olive oil and brown meat and onions until meat is no longer pink;

Add water, tomato sauce, carrots, celery, salt, oregano, paprika, adobo, pepper.

Cover and cook on Chicken/Meat Setting for 30 mins. Add the barley and the mix vegetables and cook 15 more mins.

PPC Test Recipe BBQ Beef

BBQ Beef

4 lb. roast. ( I used chuck roast )

2 onions

1 green pepper

2 Tbs. Worseteshire Sauce

2Tbs. Vinegar

1 24oz. Catsup

1.5 cup water

1/2 tsp Salt

1/ tsp. Pepper

1 tsp Paprika

Brown roast in 1 Tbs. Olive Oil. In PPC,

In separate bowl while browning roast, mix all ingredients together. Poor over browned roast.

Cook on Chicken Meat setting for 45 mins or till fork tender.

NPR

Shred if needed with 2 forks.

This freezes really well also!

PPC TEST RECIPE APPLE BBQ PULLED CHICKEN

APPLE BBQ PULLED CHICKEN

1 pound chicken breasts
2 apples, peeled and quarterd
1 onion sliced
4 slices of bacon and crumbled
1 cup BBQ sauce reserved

2 cups apple juice
4 buns
1 batch of apple slaw

Directions
Place chicken, apples, onions, bacon and 2 cups apple juice in PPC on Chicken and meat 20 mins NPR

Transfer Chicken to foil lined sheetpan spread BBQ sauce over cooked chicken place in preheated oven 375F for 10 mins to set sauce
Shred the chicken with two forks
Load the shredded chicken into the buns, top with the slaw and enjoy