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Chicken & Dumplins

So I had the slightest moment of hesitation sharing this recipe the week before Valentine’s Day because chicken & dumplins’ are decidedly unsexy, but you know, it’s cold and I’m happy to point you in the right direction if it’s a sweet treat you’re looking for. And for those of you that are perhaps instead looking for a nice, warm, comforting meal, one that you can eat in your pajamas under a big flannel blanket, I’ve got that for you right here.

 

chicken & dumplins 2

 

I also thought that this was the perfect opportunity to test out a new idea. I mentioned that this wasn’t becoming a gluten free blog just because I have celiacs, and I’m sticking by this. I have no intention of making “gluten free” a part of the brand. But the reality is that these days, a lot of what is coming out of my kitchen is gluten free, even the dumplin’s. As a result, I’ve been toying with the idea of a new feature, something that would allow me to share what I’m learning without alienating the people who don’t necessarily need to know what xanthum gum is. So without further ado, I present “make this gluten free” a post-script that will be available on some recipes throughout the blog. I’m going to start with current recipes and slowly go back through the recipe catalog and update as I can. The whole of gluten-free recipes (both those that are naturally gf and are able to be adapted) will be available here. So for those of you who can freely eat gluten, go forth and eat a chocolate croissant for me. For those of you who have an allergy or who are avoiding it for lifestyle reasons, we’re in this together.

 

chicken & dumplins 3

 

Chicken & Dumplins’

recipe note: This recipe begins with cooking the chicken and making the stock, which takes about 6 hours.

 

chicken soup:

 

1 whole chicken

2 red beets

1 onion

2 leeks

4-5 small/medium potatoes

3 carrots

4 garlic cloves

Salt to season

 

dumplins:

 

1 cup buttermilk

1 egg, beaten

1 cup sifted flour

1/4 tsp baking soda

 

Place your chicken, one potato, the onion , and two cloves of garlic in a pot of water, along with a shake of sea salt. Simmer for 6-8 hours, or until the chicken falls off the bone and a rich broth has been made.

 

Strain out your chicken bones, skin, and vegetables and dispose. Chop your beets, leeks, carrots, remaining potatoes, and garlic and add to the pot. Simmer for 2 hours and then season to taste.

 

Mix together your ingredients for the dumplings. Use a spoon to scoop balls out of the dough, and drop one by one into the pot. Cover and simmer for 30 minutes, long enough for the dumplings to set. Serve hot.

 

Make This Gluten Free

 

1 1/2-2 cups buttermilk

1 egg, beaten

1 cup sifted all purpose gluten free flour (for this recipe I used Krusteaz, but I’m also fond of King Arthur’s GF blends)

1/4 tsp baking soda

 

Mix together egg, flour, baking soda, and 1 1/2 cups of buttermilk. Mix until a wet dough forms. GF doughs are often too dry because of the ingredients in the flour mixture, so if you need to, add more buttermilk. After this, follow the recipe above.

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Lovely Internet 1.5.16

1. Y’all is a feminist pronoun.

2. I’ve been living this from the other perspective. It’s exhausting.

3. Recently the number of instagram accounts I manage has been growing, so here’s hoping that this is a slow roll out of a new feature.

4. Is anyone surprised that McDonald’s can’t even make a kale salad healthy?

5. First bite.

6. The fetishisation of the mother.

7. The Year of the Fire Monkey.

8. This made me cry. Well said, Matt.

9. She responded with a lot more self control than I would have.

10. I’m using the game on Sunday as an excuse to make and eat a ton of gluten free wings. Maybe I’ll just watch Key and Peele do the game instead of the actual game?

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Naturally Red Velvet Cake

 

First and foremost, thank you. Thank you for your comments, your emails, your sweet words, and your love. I’m really glad to be out in the open with both the celiacs and the pregnancy, and it means so much to me that I’ve been able to share this whole journey. I also really appreciate the enthusiasm you guys have shown this past week for what me having celiacs means for this space, so that’s a conversation that we can start having now! And that will probably never end! Because my relationship with food is ever evolving, and as long as you guys are along for the ride, I’m happy to share.

 

red velvet 3

 

So I should probably preface this all by saying that this is not a gluten free cake. I haven’t tried to make a gluten free cake yet, but I’ve had some success with biscuits, rolls, and even cinnamon rolls (yup, these were gluten free), so I’ll keep you posted on my experiments. This red velvet cake is, however, made with beets! And, even better, it doesn’t taste like beets! It just tastes like super delicious, incredibly moist cake covered in whipped cream. Which is frankly a cake even I can get behind.

 

red velvet 1

 

Naturally Red Velvet Cake

this recipe is my creation and originally appeared in Our State

 

cake

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon cocoa powder
1 3/4 cups sugar
1 teaspoon salt
1 1/2 cups safflower oil
4 small-medium size beets, raw
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
Juice of 1 lemon

 

frosting

2 cups heavy cream
1/2 cup sugar
1 tablespoon vanilla extract

 

Peel and chop beets. In a food processor or blender, combine beets and oil. Blend until completely smooth.

 

Sift together dry ingredients.  In a stand mixer or large bowl, mix together wet ingredients, including blended beets and oil. Beat until combined with paddle attachment. Slowly add dry ingredients to wet ingredients.

 

Preheat oven to 350º.  Oil and lightly flour three 9-1/2-inch round cake pans. Pour cake batter evenly between three cake pans. Bake for 30 minutes or until cooked all the way through, rotating halfway. Transfer to racks and let cool completely.

 

To make the frosting, combine all ingredients in a stand mixer. Beat until stiff.

 

Place the first layer on the cake stand or plate, topside down. Spread a good layer of icing on top. Add the second layer of cake, also topside down. Spread more icing. Finish with the third layer, topside up. Ice the top. Serve immediately.

 

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