I kinda grew up on ramen noodles. At some point my mom started putting a whole head of broccoli and its stem into the water as it came to a boil, which made the dish both tastier and (more?) nutritious. A few years ago a friend turned me onto adding an egg during the final minute of boiling, adding some protein to make it a complete meal.
I had been hearing about my friend Rick’s grandma’s chicken and dumplings for over a year, hoping that I would get a chance to taste this classic southern dish at some point. When Rick’s husband brings up the idea of giving up meat, Rick replies, “But how could you live without chicken and dumplings?” and that shuts him up.
This one is all Vann – I only reaped the benefits!
This started out as a recipe I got from nola.com that called for hot turkey sausage as the base meat. I had planned on using that basic recipe, replacing the sausage with stew meat. Once I got to the store and started reading recipes on the backs of cans of beans and such, I concocted a brand new recipe on the fly. Hence, ‘From The Hip’. I decided to keep the ground coriander that the original recipe called for. I’d never really used coriander and found that it added an interesting, ‘What am I tasting?’ sort of flavor to the chili.
As frigid weather descended upon us here in the New Orleans tropics last week, we decided comfort food might help us muscle through it. Vann came up with a great recipe for Burgundy Beef Stew, found in the Living section of our local newspaper, that we then adapted a bit to make our own. Delicious, warming-to-the-bone and somewhat healthy, too!