#turns out it had been cooked with a vegetable bullion

[dragonpyre]

How can you hate onions and garlic? I think we're going to have real beef here. Garlic is the best thing to happen to food since we domesticated grains.

They legit just don’t taste good to me. Like how some people hate the taste of broccoli, I hate the taste of onions. Garlic tho is on thin ice.

[kelleyish]

What’s up internet.  It’s Saturday.  I’m in kind of a crappy mood.

Had dreams about Chip last night.  Actually it was more like this morning, and i kept going back to sleep trying to keep them going, which usually ends up ruining them.  This time was no exception, started off really nice but ended with him living in another state and possibly cheating on me lol.

I reblogged a post last night, a vine from 2016 where a girl supposedly went back in time to 2011.  The 2011 girl said “great, so the world doesn’t end in 2012″ and the 2016 girl says “no but you’re gonna wish it did.”  I’m feeling that in my bones today.  This is truly the darkest timeline, from the view of my 2011 self.  My husband died.  I got fatter than ever.  Trump is president.  

Anyway, on the other end of things, I made a great dinner last night.  There is this store in Dallas, it’s been around for a long time catering to diabetic and low-carb eaters.  They have a line of bread products, I have probably mentioned them before, that are made of wheat flour but it’s been processed somehow so that you don’t digest it.  Now I do have some skepticism about these products, because they taste so good.  They have sliced bread, buns, and even tortillas that you’d never know were out of the ordinary, except of course that they cost 5 times more than normal bread.  They may cause stalls in people, but I haven’t yet stuck to the diet long enough to need to try cutting things like this out.

So, this store not only sells these bread products but also bags of the flour.  It’s also expensive as fuck, but it opens up a lot of opportunities.  So last night I made chicken and dumplings, and they were awesome.  I was worried when I mixed up the dough because it kind of seized up quickly when I added the liquid, and I wondered if they’d be too dense, but they were great.  I mostly winged the recipe but here’s what I did:

Soup:

1/2 large onion

2 ribs celery

2 tbsp coconut oil

1 can chicken broth

4 cups water

1 tbsp chicken Better Than Bullion

2 cooked chicken breasts, chopped ( i used rotisserie)

1 can green beans, drained (or some other vegetable of your choosing)

Scant 1/4 cup Wio flour

1/2 cup heavy cream

Dumpings:

2 cups Wio flour

1 tbsp baking powder

1/2 tsp salt

1 1/3 cups heavy cream (maybe more)

Chop up onion and celery and sautee in coconut oil in a large, wide soup pot or dutch oven until tender, about 5 min

Add broth, water, and bullion.  Cover and simmer about 20 minutes

While broth is simmering, make your dumpling dough.  Mix dry ingredients with a whisk, and then stir in cream with a spoon until just incorporated. I ended up using more cream, because my cream was very thick and the dough just kind of seized up.  It may be because it’s not normal flour. I was worried they would turn out too dense, but they were fine.  Set aside dough to rest in the bowl.

In another bowl, mix scant 1/4 cup flour and another 1/2 cup cream, set aside.

After broth has simmered, add your chopped chicken and green beans.  Stir in the flour/cream slurry to thicken and add texture to the broth.  If the soup seems too full of ingredients by now, consider adding some more water.  The dumplings will absorb some, and in the end I wished I’d added some more.  Also taste to make sure it’s salty enough.

Finally drop tablespoonfuls of the dumpling dough onto the simmering soup.  They need to rest on the surface to steam, but they also need a brief dunk in the liquid.  If you drop them from a few inches up they should submerge and pop back up.  If they don’t, just spoon a little liquid over them so they get wet on top.  My pan was very crowded by the time I finished, and I even had a little dough left over i just threw away.  Don’t be afraid to crowd them, they were fine.  Cover the pan again and simmer, don’t lift up the lid a bunch during cooking and let out the steam.  The recipes I looked at called for 20 minutes but I went for 30 because I was concerned about them being so dense.  I don’t know if you can overcook dumplings - if you’re concerned, you could fish one out at 20 minutes and try it.

Well, I started this post with self pity and ended it with a recipe.  That’s how it goes sometimes.

[keto]

Chicken and Dumplings I made these last night and it turned out awesome. One thing to be aware of is that instead of using a normal keto substitute flour like almond or coconut, I used WIO Smart flour. I got it from this store in Dallas, it’s been around for a long time catering to diabetic and low-carb eaters.  They have a line of bread products that are made of wheat flour but it’s been processed somehow so that you don’t hardly digest any of it.  Now I do have some skepticism about these products, because they taste so good.  They have sliced bread, buns, and even tortillas that you’d never know were out of the ordinary, except of course that they cost 5 times more than normal bread.  They may cause stalls in people, but I haven’t yet stuck to the diet long enough to need to try cutting things like this out. Eat at your own risk.So, this store not only sells these bread products but also bags of the flour.  It’s also expensive as hell, but it opens up a lot of opportunities.  So last night I made chicken and dumplings, and they were awesome.  I was worried when I mixed up the dough because it kind of seized up quickly when I added the liquid, and I wondered if they’d be too dense, but they were great.  I mostly winged the recipe but here’s what I did:Soup:1/2 large onion2 ribs celery2 tbsp coconut oil1 can chicken broth4 cups water1 tbsp chicken Better Than Bullion2 cooked chicken breasts, chopped ( i used rotisserie)1 can green beans, drained (or some other vegetable of your choosing)Scant 1/4 cup Wio flour1/2 cup heavy creamDumpings:2 cups Wio flour1 tbsp baking powder1/2 tsp salt1 1/3 cups heavy cream (maybe more)Chop up onion and celery and sauté in coconut oil in a large, wide soup pot or dutch oven until tender, about 5 minAdd broth, water, and bullion.  Cover and simmer about 20 minutesWhile broth is simmering, make your dumpling dough.  Mix dry ingredients with a whisk, and then stir in cream with a spoon until just incorporated. I ended up using more cream, because my cream was very thick and the dough just kind of seized up.  It may be because it’s not normal flour. I was worried they would turn out too dense, but they were fine.  Set aside dough to rest in the bowl.In another bowl, mix scant 1/4 cup flour and another 1/2 cup cream, set aside.After broth has simmered, add your chopped chicken and green beans.  Stir in the flour/cream slurry to thicken and add texture to the broth.  If the soup seems too full of ingredients by now, consider adding some more water.  The dumplings will absorb some, and in the end I wished I’d added some more.  Also taste to make sure it’s salty enough.Finally drop tablespoonfuls of the dumpling dough onto the simmering soup.  They need to rest on the surface to steam, but they also need a brief dunk in the liquid.  If you drop them from a few inches up they should submerge and pop back up.  If they don’t, just spoon a little liquid over them so they get wet on top.  My pan was very crowded by the time I finished, and I even had a little dough left over i just threw away.  Don’t be afraid to crowd them, they were fine.  Cover the pan again and simmer, don’t lift up the lid a bunch during cooking and let out the steam.  The recipes I looked at called for 20 minutes but I went for 30 because I was concerned about them being so dense.  I don’t know if you can overcook dumplings - if you’re concerned, you could fish one out at 20 minutes and try it.