CityView Magazine

Chicken and Dumplings Serves 4 to 6 1 chicken, 3.5 — 4 lbs 2 carrots, cut into 1 inch pieces 1 yellow onion, quartered 1 rib celery, cut into 2 inch pieces 1 bay leaf 4 Tbs unsalted butter 1/4 cup all-purpose flour Salt and freshly ground pepper 1 1/2 cups all-purpose flour 3 tsps baking powder 2 Tbs unsalted butter, cut into small pieces and chilled 1/2 cup milk 1 egg Trim chicken of excess skin and fat and place in a slow cooker. Pour in cold water to cover and add car- rots, onion, celery and bay leaf. Cover and cook 3 to 4 hours on high or 6 to 7 hours on low, or until chicken is falling off the bones. Remove chicken from the slow cooker and set aside to cool, reserving the broth, then remove the meat and shred into large pieces. Strain the broth into a large saucepan. Bring to a boil, reduce heat to medium-high, and cook until reduced to 6 cups, about 10 minutes. In a large saucepan over medium-high heat, melt the butter. Add flour and whisk until smooth. Pour in the reduced broth, raise the heat to high, and bring to a boil. Cook, whisking constantly, until smooth and thickened, 8-10 minutes. Add chicken and season with salt and pepper. Transfer to slow cooker and set tem- perature to high. For Dumplings: In a bowl, stir together flour, bak- ing powder, and 1/2 teaspoon salt. Add butter and work into the dry ingredients with fingers or pastry cutter until the texture of small peas. Gently stir in the milk and egg to form a sticky batter. Drop heaping spoon- fuls of dough into simmering sauce and chicken, re- duce heat to low, cover, and cook until dumplings are fluffy, about 30 minutes. 26 | January/February • 2012 Vampire Slayer Chili Serves 4 1 lb ground turkey 10 oz chopped white mushrooms 1 15oz can black beans, drained and rinsed 1 14 1/2 oz can diced tomatoes in their juice 1 10 oz can tomato sauce 1 large chopped onion 1 bulb of garlic, separated and peeled 1 Tbs sugar 1 Tbs Worcestershire sauce 2 Tbs chili powder 1/4 tsp ground cloves canola oil spray Shredded Cheddar cheese, sour cream or Greek yogurt (optional toppings) Fill a small saucepan with water and bring to a boil. In the meantime, separate and peel that garlic. (I've had great luck with the back-of-the-hand smashing tech- nique. The papery skin pops right off.) Let the peeled garlic simmer for 2 minutes. Drain and set aside. Spray a skillet with canola oil spray. Brown the tur- key for five minutes, stirring constantly to break it into small pieces. Transfer the turkey, garlic, and all the other ingre- dients except the toppings to a slow cooker*. Give it a good stir and cook on low for eight hours. Divide into four bowls and top each with cheese and a tablespoon of sour cream or Greek yogurt. Serve with a side of tortilla chips or corn bread.

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