Crafting Update

I haven't blogged as much as I've liked because of the additional classes I'm taking.  I still have 2 more cake class, but the first session of quilt class is finished.

I went to quilt class last night, this was the last session for this set of classes and I think I have half of a table runner.  I still need to do borders, batting and backing, but it looks like something.  I'm still not sure how I got it sewn together, but it was relatively painless and it's done!  I did make a few triangles and the three of us in class signed up for another session.

Before quilt class I had some leftover Chicken and Dumplings and my husband had some when he got home from work.  I heated mine on the stovetop and he used the microwave and both methods worked well. I will make this again.

Chicken and "Noodle" Dumplings from Cuisine at Home October 2007

• 3 tablespoons unsalted butter
• 2 cups onion, diced
• 2 cups carrots, sliced diagonally 1/4 inch thick
• 1 cup celery, diced
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh sage
• 1/4 cup all purpose flour
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 8 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 cups cooked chicken, shredded
• 1/2 cup frozen green peas
• salt and white pepper
• tabasco to taste
• Dumplings
• 1 egg
• reserved milk-broth
• 3 cups all purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon baking powder

1. Sweat onion, carrot, celery and herbs in butter in a covered Dutch oven or large pot over medium low heat.  Cook for 15 minutes, or until carrot is fork tender.  Stir in flour and cook 1 minute.
2. Deglaze with wine and lemon juice, then whisk in broth, milk and cream.  Remove and reserve 1 cup of the milk-broth mixture, then add chicken, peas, salt and pepper.
3. Prepare noodle dumplings.
4. Whisk egg and reserved milk-broth together, set aside.
5. Mix dry ingredients in a bowl, make a well and stir in egg-broth mixture until a stiff dough forms.
6. Turn dough onto a well floured surface, cut in half and roll each piece 1/8 inch thick.  Cut dough into 1 1/2 x 4 inch strips, then add to simmering soup 1 or 2 at a time, stirring after each addition. 
7. Cover and simmer 15 minutes, or until dumplings are cooked and no longer doughy.
8. Finish with Tabasco if desired.
9. Serves 10 to 12.

• Notes:
• I left out the peas, not my favorite.
• For the cooked chicken I sauteed chicken breasts in a non stick skillet coated with cooking spray, cooled and shredded.
• I used a Le Crueset Dutch oven. You need room between the lid and the liquid to the dumplings cook correctly.
• I did use several dashes of Tabasco. 
• The magazine had great step by step instructions with pictures, so pick it up.  Also lots of other good recipes.

Once I got home from quilting, I finished knitting my baby afghan.  I'll donate it to the Blanket Ministry.  All of the blankets made in Blanket MInistry are blessed at the altar in a November service and it is amazing to see all the blankets, usually around 300.  They will go to babies, nursing homes, women's shelters, mission trips.  I'll just have one this year, maybe next year I can quilt something.

 Today I'd like to go to the library, purchase some supplies for cake class, and maybe make some triangles.  We are still having perfect weather though, so I may have to go outside.  I planned my menu this morning so I'm ready to pick up a few  things at the store tomorrow.