Two More Takes

Martha Stewart Living - - Everyday Food -

Make this clas­sic earthy with mush­rooms, or turn up the heat.

1. Mush­room- and- Dill Chicken and Dumplings

In step 2, be­fore adding the vegeta­bles to the pot, sauté 10 ounces but­ton or crem­ini mush­rooms, quar­tered (3 cups), over medium- high heat un­til be­gin­ning to brown, about 5 min­utes. Use dried mar­jo­ram in­stead of thyme, and fresh dill in­stead of pars­ley. In step 3, use dill again in place of pars­ley.

2. Green- Chile Chicken and Dumplings

In step 2, be­fore adding the other vegeta­bles to the pot, sauté 2 cups chopped poblano chiles (from 2 large) over medium- high heat for 5 min­utes. Re­duce thyme to ½ tea­spoon, and add 1 ¼ tea­spoons

chili pow­der with it. Swap out the peas for frozen corn, and the pars­ley for cilantro. In step 3, re­place ⅓ cup of the flour with finely ground corn­meal, and again use cilantro in­stead of pars­ley.

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