Two main courses I plan on trying, with my own twist...

Slow-Cooker Sausage and Kale Stew With Olive Oil Mashed Potatoes

Serves 6| Hands-On Time: 15m| Total Time: 8hr 30m

 

Ingredients

• 1 pound sweet Italian sausage links, casings removed and broken into pieces
• 1 large onion, chopped
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 large russet potatoes (about 1 pound)
• 1 small bunch kale, stems discarded and leaves torn (about 7 cups)
• 1/2 cup milk
• 1/2 cup olive oil, plus more for serving

Directions

1. Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.
3. Serve the stew topped with the mashed potatoes. Drizzle with more olive oil, if desired.

By Nora Singley , November, 2013
Now, no self respecting southern woman in the world doesn't have her own chicken and dumpling recipe, and I am no exception.  I am going to give Paula's a try and then my own (once hubbie and I finish our 30 day cleanse at the end of this month) and see which one is better. More to follow on this in December.


Paula Deen's Chicken and Dumplings

Recipe Courtesy of Paula Deen

Servings: 4 to 6 servings
Prep Time: 30 min
Cook Time: 50 min
Difficulty: Easy

Ingredients 

Chicken:
4 quart water
1   10 3/4-ounce can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen’s House Seasoning
2   chicken bouillon cubes
2   bay leaves
1   large onion, chopped
3   ribs celery, chopped
1   2 1/2-pound chicken
Dumplings:
2 cup all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water

Directions

Chicken:
Cut up chicken, but do not remove skin.  The skin and bones can be removed later.  Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones.  Remove skin and bones at this point, along with bay leaves.  Return chicken to pan.  Prepare dumplings and set them aside for a few minutes.  Add cream soup to chicken and continue to boil.  If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.  Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock.  Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.  Do not overcook.
Dumplings:
Put flour in a mixing bowl.  Beginning in center of flour, dribble small amount of ice water.  Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time.  Continue until all flour is used up.  Batter will feel as if it is going to be tough.  Knead dough and form into ball.  Dust a good amount of flour onto dough board and rolling pin.  Roll out dough, working from center.  Dough will be firm.  Roll to 1/8 inch thinness.  Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture.  Cut dumplings into 1-inch strips.  Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock.  Remember, so not stir Mixtures after dumplings have been added to pot.
Note:  Frozen dumplings are available in most supermarkets if you don’t have time to make them.