Dollars to Donuts posts Tagged ‘freezable’

Meatball Evolution

Posted by Dawn Welch

meatballevolutionPrep time: 18 min
Cook time: 40 min

One day, as I was mixing up a batch of meatballs, I realized I basically had the makings of a meatloaf or kebabs right in front of me. Why not double (or even triple) the batch and have a head start on a couple more meals at the ready? I did just that, and have been using this shortcut ever since. You can use the entire recipe for meatballs and freeze half for another meal down the line. Also, if you prefer not to fry the meatballs, bake them at 400°F for 20 to 25 minutes. Half of this recipe will make 24 meatballs, serving 6; save the rest for one of the relay recipes.

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Ingredients
1 cup dried bread crumbs
1 cup whole or low-fat milk
2 large eggs
11⁄2 cups (about 6 ounces) finely grated Parmesan cheese
1 large yellow onion, finely chopped
1⁄4 cup finely chopped flat-leaf parsley
4 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
1 teaspoon finely ground black pepper
31⁄2 pounds ground beef (preferably 90% lean)
1 tablespoon olive oil

Make the meat mixture. Place the bread crumbs and milk in a small bowl, stir together, and set aside. Whisk the eggs and 1 cup of the Parmesan together in a large bowl. Stir in the onion, parsley, garlic, salt, and pepper and then add the beef and the breadcrumb mixture. Stir with a wooden spoon or your hands until the mixture is well combined. Use your hands to roll golf ball–size pieces into smooth balls.

Cook the meatballs. Heat the oil in a large, nonstick skillet over medium-high heat. Add enough meatballs to fill the pan without overcrowding and cook, covered, until browned on all sides, 10 to 12 minutes total. Transfer the meatballs to a paper towel–lined plate, sprinkle with some of the remaining Parmesan, and set aside. Repeat with the remaining meatballs. Stir the meatballs into sauce or serve as is, sprinkled with the remaining Parmesan.

D2D
ground beef has a lot of flavor and stays nice and moist once cooked. to save a few cents per pound, grind your own the next time chuck roast is on sale. leave most of the fat on, and either ask the butcher to grind it or grind it yourself if you have a meat grinder or an attachment for your stand mixer.

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Caramelized Onion and Sausage Pizza with No-Knead Dough

Posted by Dawn Welch

caramelizedonionpizzaPrep time: 2 hours (includes 1 1/2 hour rise time for dough)
Cook time: 48 min

I got my first taste of the restaurant business at 14, when I worked in a pizzeria in my hometown of Yukon, Oklahoma. I was the waitress and shift supervisor, and believe it or not, none other than Garth Brooks was the assistant manager! To this day, I still love pizza (Garth’s music is pretty good, too). Making your own is really fun, especially with this pizza dough that gets buzzed together in a food processor — no kneading required. If I’m going to the trouble of making my own pizza, I like to top it with something kind of special. Sweet, tender, caramelized onions alongside sweet or spicy Italian sausage is just the ticket to ride.

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Dough
1 teaspoon olive oil
1 teaspoon active dry or instant yeast
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour + extra for dusting

Pizza
2 tablespoons olive oil + more for greasing the pan
2 yellow onions, halved and thinly sliced
1⁄2 teaspoon salt
1 teaspoon sugar
8 ounces bulk Italian sausage, crumbled, or sausage links with the meat squeezed from the casings
11⁄2 cups marinara, homemade or store-bought
11⁄2 cups (6 ounces) shredded mozzarella or provolone cheese
1⁄2 cup (2 ounces) shredded Parmesan cheese
Roughly chopped fresh basil leaves, for serving (optional)

Make the dough. Use the oil to grease a large bowl and set aside. Place the yeast, sugar, salt, flour and 1 cup of just-warm-to-the-touch water in the bowl of a food processor fitted with the steel blade. Pulse to combine, scraping down the sides as necessary. Turn the processor on and work the dough until a ball forms, about 1 minute, stopping the processor halfway through to scrape down the sides of the bowl. Lightly flour your work surface and turn the dough out onto it. Give it a few kneads until the dough ball is smooth, and then place it into the oiled bowl, turning it over a couple of times to oil the surface. Cover with plastic wrap and set aside in a warm, draft-free spot until doubled in size, about 11⁄2 hours.

Caramelize the onions and brown the sausage. Heat the olive oil in a large skillet over medium heat. Add the onions, salt, and sugar and cook, stirring occasionally, until the onions start to turn brown, about 10 minutes. Add the sausage and cook, stirring often, until the sausage is lightly browned, about 7 minutes. Turn off the heat and set aside to cool slightly.

Bake the pizza. Adjust the oven rack to the lower-middle position and heat the oven to 400°F. Grease an 18″ x 13″ baking sheet with some olive oil. Pick up the dough and start stretching it into a rectangular shape, and then place it onto the greased baking sheet and stretch the dough to cover the entire pan. Spread the sauce over the dough and sprinkle evenly with the cheeses and onion/sausage mixture. Bake until the cheese is browned and bubbly, about 30 minutes. Remove from the oven and add basil, if using. Slice into squares and serve hot.

Cook Smart
You can make the dough up to 2 days ahead of time. Just refrigerate the dough in an oiled, resealable gallon-size plastic bag after the dough comes out of the food processor. on the day you plan to make pizza (or calzones or a pizza roll), transfer the dough to an oiled bowl and let it sit out at room temperature for 1 1⁄2 to 2 hours until it has doubled in size. then proceed with the pizza recipe.

D2D
Many pizzerias are happy to sell you balls of raw pizza dough for as little as $1. It’s also available in some Italian bakeries. all you have to do is ask!

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Broiled Shrimp with Feta, Orzo and Tomatoes

Posted by Dawn Welch

broiledshrimporzoI’m a crispy kinda girl, so I always pat my shrimp dry with a paper towel before broiling or pan-searing so they brown better. Buy whatever size shrimp is on sale — if using smaller shrimp, just shave the cooking time by a few minutes so you don’t overcook them. And if you don’t have feta, don’t stress it — you can top the shrimp with grated Parmesan or pecorino, or leave them bare.

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1 pound medium IQF shrimp (see D2D tip below) peeled and deveined, thawed
5 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
21⁄2 teaspoons salt
1⁄4 teaspoon freshly ground black pepper
8 ounces orzo pasta (about 1 1⁄4 cups)
1 can (28 ounces) diced tomatoes, drained
1⁄2 teaspoon dried basil or oregano
1⁄4 teaspoon red-pepper flakes
3 ounces feta cheese (about 3⁄4 cup), crumbled

Marinate the shrimp. Pat the shrimp dry with paper towels. Stir together 1 tablespoon olive oil, about one-third of the garlic, 1⁄4 teaspoon of the salt, and a pinch of black pepper in a bowl. Mix in the shrimp and marinate for 10 minutes.

Boil the orzo. Stir 2 teaspoons of the salt into a large pot of water and bring to a boil over high heat. Add the orzo and cook until al dente, then drain. Toss with 1 tablespoon olive oil and set aside.

Broil the shrimp. Adjust an oven rack to the upppermost position (the rack should be about 3″ from the broiler) and heat the broiler to high. Meanwhile, place the tomatoes on a rimmed baking sheet. Drizzle with 11⁄2 tablespoons olive oil and add the remaining garlic, the basil or oregano, the red-pepper flakes, the remaining 1⁄4 teaspoon salt, and black pepper to taste. Stir to combine, and then spread the mixture out in an even layer. Scatter the shrimp over the tomatoes in a single layer. Broil until the edges of the shrimp are beginning to brown and the shrimp are opaque throughout, 5 to 6 minutes, rotating the pan halfway through. Divide the orzo among four bowls. Stir the shrimp into the tomatoes and spoon the mixture over each serving of orzo. Sprinkle with feta, drizzle with the remaining 11⁄2 tablespoons olive oil, and serve.

Shop Smart
Most warehouse big-box stores offer 5-pound bulk packs of frozen shrimp. these are often a great value when compared to buying frozen 1-pound bags of shrimp.

D2D
I buy only individually quick frozen (IQF) shrimp packaged in bulk 3- to 5-pound bags. it’s a great value, often costing $3 less per pound than fresh shrimp. Buying shell-on shrimp rather than already cleaned shrimp will save you even more and give you shells to make stock with (see opposite page). IQF shrimp aren’t frozen in giant ice blocks, either, meaning they’re quick to defrost for last-minute meal prep.

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Dipped French Toast

Posted by Dawn Welch

dippedfrenchtoastLike our neighbors in Texas, I think bigger is better, which is why I use thick slices of Texas toast for my French toast. Instead of dunking the thick slices in plain old eggs and milk, though, I use griddlecake batter as the coating. It yields a heartier version of this classic, with a rich, eggy crust that nicely holds up against powdered sugar and maple syrup. If you like your French toast made with buttery bread such as brioche or eggy challah, slice it just between 1⁄2″ and 3⁄4″ thick for the best consistency.

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Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1⁄3 cup sugar
11⁄2 teaspoons salt
3 large eggs
3 1/2 cups low-fat or whole milk
3⁄4 cup (11⁄2 sticks) unsalted butter, melted, plus 1 tablespoon butter for skillet
1 teaspoon vanilla extract
12 slices Texas toast or other thickly sliced white bread
Confectioners’ sugar, unsalted butter, and maple syrup, for serving

Make the batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk the eggs in a small bowl and then pour in the milk and 10 tablespoons of the butter, whisking to combine. Stir the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Prepare the bread and batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Add the milk and vanilla to the griddlecake batter and then pour it into a 13″ x 9″ baking dish.

Cook the french toast. Melt the butter in a large skillet over medium-high heat. Place a few slices of bread in the batter just long enough for the bread to be semisoaked on one side but not falling apart, 15 to 20 seconds. Gently turn the slices over and soak the other side for 5 to 10 seconds, then transfer to the hot pan. Cook until golden brown, 2 to 3 minutes, then flip and brown the other side. Transfer the French toast to the oven to keep warm while you cook the remaining pieces. Slice each piece in half on a diagonal and place 4 slices on a plate. Sprinkle with some confectioners’ sugar and serve with butter and maple syrup.

D2D
If you see whole loaves of bread on sale, buy one! Slice the loaf when you get home and freeze for french toast (or whatever) whenever the craving calls.

Cook Smart
Maple syrup is delicious but can be quite pricey, so if I have some fresh fruit around, I make my own quick fruit syrup to serve instead. Place equal parts sugar (use brown for a more molasses-y flavor) and water in a small saucepan and bring to a simmer. toss in a handful of fresh fruit (whatever you have on hand or in the freezer is fine), reduce the heat a bit, and cook until the fruit softens and “melts” into the liquid. add a pinch of salt and a little vanilla extract if you like, and there you have it!

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Lasagna Recipe from The Today Show!

Posted by Dawn Welch

threecheesewhitelasagnaPrep time: 20 min
Cook time: 40 min

Extra creamy and decadent, this casserole is like macaroni and cheese dressed up for company. Many kids and even adults aren’t fans of ricotta cheese, which is how I came up with this Cheddar and Monterey Jack–loaded alternative to the traditional lasagna. Sautéed onions and a mix of beef and pork give the dish some backbone, while a little Parmesan sprinkled over the top offers up an irresistible golden-brown crust. You could make this even more like macaroni and cheese if you wanted by using elbow macaroni or even ziti in place of the lasagna noodles.

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Ingredients
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 pound lean ground beef
1⁄2 pound ground pork
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup low-fat or whole milk
3 cups homemade Parmesan sauce or store bought Alfredo sauce
9 no-boil egg lasagna noodles
11⁄2 cups (6 ounces) grated Cheddar cheese
11⁄2 cups (6 ounces) grated Monterey Jack cheese
1 large egg, lightly beaten
1⁄2 cup (2 ounces) grated Parmesan cheese

Make the sauce. Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute longer. Add the beef and pork and cook 2 to 4 minutes until the meat is browned. Pour off the extra fat from the pan.

Assemble and bake the lasagna. Stir together the milk and Parmesan sauce and evenly spread 1⁄2 cup over the bottom of a 13″ x 9″ pan. Lay 3 lasagna noodles in the pan lengthwise. Stir together the Cheddar and Monterey Jack cheeses in a medium bowl with the egg. Pour 3⁄4 cup of the sauce over the noodles and top with 2 cups of the cheese-and-egg mixture. Pour 3⁄4 cup of the sauce evenly over the cheese, and follow with 3 more noodles, the meat mixture, 3⁄4 cup of the sauce, 3 more noodles, the remaining 1 cup of the cheese mixture, and the remaining 3⁄4 cup of sauce. Sprinkle evenly with the Parmesan.

Bake and serve the lasagna. Cover the pan with foil and bake until the cheese is bubbly and brown, about 30 minutes. Cool 5 to 10 minutes before slicing.

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Creamy Parmesan Sauce and The Spin Off: Three Cheese White Lasagna

Posted by Dawn Welch

creamyparmesansauceAfter tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.

Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt

Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.

Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)

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Pantry Veggie Burgers

Posted by Dawn Welch

pantryveggieburgersI make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.

Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

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Crispy Salmon Cakes

Posted by Dawn Welch

crispysalmoncakes

When the craving for fish cakes hits, I choose the economical and tasty canned salmon that’s always in my pantry.  Canned salmon is packed with the same big flavors and nutrients that I expect from fresh salmon.  If you haven’t given canned salmon a try, I highly recommend it.

When I serve these to company, everyone wants the recipe. Let me know what you think!

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Ingredients
2 cans (14.75 ounces each) salmon, drained
11⁄2 cups panko bread crumbs
1⁄2 cup tartar sauce or mayonnaise
2 scallions, white and light green parts only, thinly sliced, or 1⁄2 teaspoon onion powder
1 large egg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup canola oil

Make the salmon mixture. Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.

Shape the cakes. Form the mixture into eight 3″ cakes that are about 1″ thick. Place the remaining 1⁄2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.

Fry the salmon cakes. Heat 1⁄2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1⁄4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel–lined plate to drain, and serve hot.

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Turkey BLT Sliders

Posted by Dawn Welch

turkeybltslidersHaving some ground meat in the freezer definitely comes in handy — especially when I have a kitchen full of hungry kids clamoring for food! Mini burgers are a great solution. They’re the perfect handheld size, and grown-ups love them too, so really they’re a win-win snack (double the serving for a meal). These turkey burger BLTs are extra-yummy, but you can scratch the BLT part if you don’t have the fixings and just top them with ketchup, mustard, pickles, or Swiss. Any kind of ground meat works here, even super-lean and flavorful bison. Oven-cooking the bacon and burgers is a lot less messy than pan-frying, though of course the burgers are great grilled, too.

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Ingredients
6 slices bacon, cut in half crosswise
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1 pound ground turkey (light or dark meat, or a combo of the two)
6 mini buns or dinner rolls, about 3″ in diameter, split
1⁄2 cup mayonnaise
1⁄2 garlic clove, finely minced
2 teaspoons fresh lemon juice
2 tablespoons (1⁄4 stick) unsalted butter, melted
2–3 lettuce leaves, torn into 3″ pieces
2 ripe tomatoes, sliced

Cook the bacon. Adjust 1 oven rack to the uppermost position and leave the other in the middle position. Heat the oven to 425°F. Arrange the bacon in a single layer on a rimmed baking sheet and bake until crisped and browned, about 12 minutes. Transfer the bacon to a paper towel–lined plate. Pour the bacon fat from the baking sheet into an airtight container (or top off the bacon fat you already have stored in the fridge) and refrigerate. Wipe off the baking sheet and turn on the broiler.

Make the burgers and the mayo. Sprinkle the salt and the pepper over the ground turkey and gently mix to combine (squeezing and compacting meat makes for tough burgers). Divide the turkey into 6 mounds and lightly roll each portion into a ball. Place the balls on the baking sheet and flatten them with your hands into patties slightly larger than the buns (the burgers will shrink a little with cooking). Arrange the buns, cut-side up, on a second baking sheet and place on the middle rack. Broil the burgers on the upper rack until cooked through and lightly browned, 5 to 6 minutes. While the burgers cook, mix the mayonnaise, garlic, and lemon juice in a small bowl.

Toast the buns. Take the burgers and buns out; set the burgers aside. Brush the cut side of the buns with some melted butter and broil just until lightly toasted, 30 seconds to 1 minute. Remove from the oven and spread each bun with the garlic mayonnaise. Place a patty on each bun bottom, top with bacon, lettuce, tomato, and the bun top, and serve.

D2D
Save the fat left over from cooking bacon in an airtight container in the fridge. Use it instead of butter or oil for sautéing or roasting vegetables or pan-searing chicken.

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Chicken and Dumplings

Posted by Dawn Welch

chickenanddumplingsFrom Lori of Finding Radiance, who is on a journey to lose 115 pounds.  She’s doing it the right way: eating healthy, exercising, and loving life.  Lori picked up a copy of Dollars to Donuts and was excited to see so many healthy recipes for “good real food.”  She made my recipe for chicken and dumplings and gushed, “Dinner was on the table in 30 minutes and oh so yummy!”   Lori, thanks for making me part of your path to healthy eating.

chickenanddumplings_mini
Chicken
2 tablespoons unsalted butter
1⁄2 pound baby carrots
1 yellow onion, finely chopped
3 celery stalks, ends trimmed and thinly sliced
2 garlic cloves, thinly sliced
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
3 cups chicken broth, homemade or store-bought
1 bay leaf
About 2 cups bite-size pieces roasted chicken

Dumplings
2 cups all-purpose flour
1–2 teaspoons baking powder
1⁄2 teaspoon salt
1 large egg
1⁄2 cup whole or low-fat milk
1⁄4 cup low-sodium chicken broth

Simmer the vegetables. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, celery, garlic, salt, and pepper, and cook until soft and just starting to brown, 5 to 8 minutes, stirring often. Pour in the chicken broth, add the bay leaf, bring to a boil, and then reduce the heat to medium-low and simmer until
the carrots are nearly tender, about 10 minutes.

Make the dumplings. While the vegetables cook, make the dumplings. Whisk the flour, baking powder (1 teaspoon
if you like firm dumplings, 2 teaspoons if you like them fluffy), and salt together in a medium bowl. Whisk
the egg, milk, and chicken broth together in a small bowl or liquid measuring cup. Slowly pour the liquid into the
flour mixture, stirring with a large spoon to combine, until no dry spots remain and the dough forms a ball.

Cook the chicken and dumplings. Stir the chicken into the vegetables. Spoon about twelve 2″ mounds of the dumpling mixture on top of the chicken and bring back to a boil. Cover, reduce the heat to medium-low, and cook until the dumplings are firm, 10 to 12 minutes. Remove the bay leaf. Ladle into bowls and serve immediately.

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