Comfort Food in the Pacific Northwest…

For those here with me in the beautiful Pacific Northwest – the weather is brutal today.  Torrential downpours, wind – and most detrimental to this household: satellite TV that continues to threaten the viewing of our dear Husky game.

There is serious here.

The first quarter, we alternated between the TV and the battery-powered AM radio – as my husband threatened to leave me for the safety of the local pizza joint – where I’m sure their game coverage was threatened as well.  But hey, what do I know?

Anyhow, blustery weather in MY book definitely calls for staying INDOORS and conjuring up some tasty comfort food!   Today was supposed to be my grocery day, but I’ll be honest – I do not feel like leaving right now.  Later tonight maybe.  Not now.

Well, you all know how much I like my local, fresh food – especially food we have grown here on the farmstead.  But let’s be honest – this is not always possible, at least for us.  Thankfully, we have a store of Thrive foods!  We originally got started selling Thrive Life foods in order to stock up for emergency situations, but soon found out how much we liked using them on a daily basis!  Just one of the great things about the freeze-dried foods (don’t get me started on all of the great things – another day, please..) is that I can use them just as I would fresh items – 1 cup of fresh = 1 cup of freeze-dried.  Fool proof, I tell ya!

So today, in honor of our beautiful Northwest weather, I have taken a recipe from my Thrive Life recipe book – and tweaked it for my own.   Perfect day for some Chicken and Dumplings!!!  (Adapted from Thrive Life recipe for Chicken Pot Pie)

Chicken and Dumplings

2 cups THRIVE Chopped Chicken    

1 cup THRIVE Carrot Dices

1 cup THRIVE Green Peas

1/2 cup THRIVE Celery

1/4 cup THRIVE Onions

1/3 cup grass-fed butter (I use Kerrygold)

1/3 cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon celery seed

1 3/4 cups homemade chicken stock

2/3 cup raw milk

For dumplings:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon minced parsley

1 tablespoon grass-fed butter

1/2 cup raw milk

In a cast-iron pot, combine chicken, carrots, peas, celery, and onion.  Cover with water and bring to a boil – simmer for 10 minutes.  Remove from heat, drain, and set aside.

In the same pot, over medium heat, melt butter, then whisk in flour, S&P, and celery seed.  Slowly whisk in the chicken broth and milk.  Continue to cook over medium heat until thickened.  While waiting for the mixture to thicken, make your dumplings!

Dumplings: combine all dumpling ingredients until a dough forms.  Set aside.

Once chicken stock and milk mixture is thickened, stir in the drained chicken and veggies.  Once incorporated, drop dumpling mixture by the spoonful on top of the chicken mixture.  Do not stir in!  Cover your pot and continue to cook over low heat for about 20 minutes, or until dumplings are cooked through.  Best part?  Having to keep taste-testing my dumplings until they are ready – I usually start checking them after 10 minutes because I love dumplings THAT much.  😉

And that’s it!  Spoon into bowls, top with dumplings, and get warmed up!  Perfect, easy, fall dinner!

If you are interested in Thrive Life foods or want to place an order, head on over to our store at www.mickandmel.thrivelife.com

Update: We are currently in the 4th quarter of the game – and we are still able to watch it!  Feeling thankful that the weather has settled down – for the time being!

You can also see this post at the Homestead Barnhop!

Stay dry, folks!



Share:Share on FacebookPin on PinterestTweet about this on TwitterEmail to someone

Leave a Reply