Cuteness from yesterday – Brock wasn’t moving fast enough for Waver in getting to the dinner table. ‘Hurry up slow-mo!’, she yelled. – We were a tiny bit rushed in getting out of the house for swimming lessons and when we finally got in the car and started driving, Marlow was very excited, ‘Yay! We’re blast-offing!’.
This is an easy recipe from Mom that she traditionally used for topping off stove-top beef stew. Last night I made Chicken Pot Pie, but used leftover roast pork, and added the dumplings. Yum. The pot pie part is similar to Beef Pot Pie – saute some onion, carrots and celery until softened, add a couple of T. of flour and stir until it’s blended in. Stir while adding a couple of cups of broth and milk, season with salt and pepper and add in your leftover meat. Then make dumplings.
Dumplings
3/4 c. flour
1 t. baking powder
1/2 t. salt
2 T. butter or margarine
1/3 + c. milk
Stir together the dry ingredients and then use a pastry cutter to cut in the butter until the mixture is evenly crumbly. Add the milk and mix well (if it’s too dry, you may need more, it should be sticky).
As your saucy dinner is simmering, drop the dumplings on the top in tablespoon size, trying to space them out so they aren’t touching to start.
Continue to simmer for 10 minutes uncovered and then put the lid of your pot or skillet on for about another 20. Dish up and enjoy!
