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Sweet and Sour Roasted Root Vegetables

I came across this recipe in Cooking Light Annual Recipes 2004 cookbook it sounded great.  I love beets and to make it a meal I added sausage brats similar to lazy day casserole.  I also added some potatoes and onions.  Either way you can serve it as a side dish or as a meal.  I think it would be particularly wonderful with a roast.

My son ate it along with the two helpings I had, my daughter thought it was sour and just ate sausage.  Mr.Picky was preparing his own dinner that night.

I thought these wonderful root vegetable had a bright herb flavor.  In no way did I think they were sweet or sour tasting.  The only thing I would do different is to cut my beets up a bit smaller.  With the leftovers I created a big pot of borscht.

Sweet and Sour Root Vegetables

Sweet and Sour Roasted Root Vegetables:

  • 1 lb. small beets, trimmed, peeled, and cut into bite size pieces
  • 1 lb. parsnips, peeled and cut into 2 inch pieces
  • 1 lb. carrots, peeled and cut into 2 inch pieces
  • 1 lb. potatoes, cut into bite size pieces
  • 1/2 onion, coarsely chopped
  • 1/4 cup maple syrup
  • 3 Tbs cider vinegar
  • 1 lemon
  • 2 Tbs olive oil
  • 2 tsp coriander seeds, crushed
  • 2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon
  • 6-10 fresh thyme sprigs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Sweet and Sour Root Vegetables

 

Preheat oven to 400 degrees.

Prepare a 9 x 13″ baking dish with a bit of cooking spray.

Steam the first three ingredients covered in a pan for about 5 minutes.

Place vegetables in the baking dish.

Combine maple syrup and vinegar in a dish and set aside.

In a dish squeeze juice from lemon, add spent lemon halves to the beet mixture.

To the dish of lemon juice add oil, coriander, and tarragon.

Pour over beet mixture and toss well.  Add thyme sprigs and season with salt and pepper.

Sweet and Sour Root Vegetables

Bake at 400 degrees for 30 minutes.

Pour syrup mixture over the vegetables and toss to coat, return to the oven for an additional 30 minutes.

Discard lemon halves and serve hot.

*If you are wanting to add sausage like I did just brown brats in a pan during the first 30 minutes of cooking.  No need to cook them through.  Slice each sausage in half and place on top of the vegetables for the last 30 minutes in the oven.

 

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Chicken and Herb Dumplings

I don’t remember eating chicken and dumplings very often as a child.  As an adult my mother in-law makes it regularly.  My mother in-law uses canned chicken stock, and Bisquick dumplings.  Not that anything is wrong with that I just was going for recipe from scratch.  Mr.Picky doesn’t care for chicken and dumplings because it is soup.  Although if he would have been home last night to try mine I think he would have changed his mind.  The kids loved this, even with the peas in it which my almost 5-year-old doesn’t want anything to do with.

I had made my Sticky Chicken recipe, which we ate sliced off the roasted chicken.  After dinner that night, I stuck my chicken carcass and roasting drippings in a pot.  After I pulled any remaining chicken off and put it in a separate container to work with later.  Two days later I decided I was making chicken and dumplings.  I had never made it before but figured it couldn’t be too hard.  It is basically a slightly thickened chicken soup with dough dumplings on top.  I know how to make chicken soup and found a Herbed Dumplings Recipe – Allrecipes.com which turned out great with slight modifications.Chicken and Herb Dumplings

You can use a chicken broth or stock if you would like or a rotisserie chicken and take it apart.  Why not stretch one meal into two or three.  I think zucchini or mushrooms would be great vegetables to add to this soup as well, I just used what I had on hand which were pretty traditional.

Chicken and Herb Dumplings:

  • 1 chicken carcass, picked clean and any drippings from roasting can be added as well
  • 4 cups water
  • 1-1 1/2 cups chopped chicken (leftovers off your roasted chicken)
  • 1 cup carrots, roughly chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1 cup peas
  • 1 bay leaf
  • 5 Tbs flour
  • 1/2 cup water
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1 tsp salt

Place chicken carcass, 4 cups water, bay leaf, and any drippings from chicken in a pot.  Simmer on low/medium heat for about 30 minutes.  Strain out bay leaf and all chicken bones and skin.  Any chicken meat pieces can stay in the pot.

Chicken StockYou will be left with about 4 cups of chicken broth.  If you didn’t have a roasted chicken you can just use canned chicken stock and cooked chicken and start at this point.

Chicken and Herb Dumpling VegetablesTo the broth in the pot add carrots, celery, and onions simmer on medium heat for about 30 minutes or until vegetables are tender.

Whisk together 1/2 cup water and flour, to make a slurry and stir into simmering soup.  Now it is time to season your soup, if you used canned stock you don’t want to add as much salt.  Add thyme, parsley, Worcestershire sauce, pepper, and salt to soup.  Now taste and add some more to suit your taste.

Add your peas in frozen or thawed, and bring soup back to a slow simmer. Taste soup before now, make sure flavor is spot on before putting dumplings on.  Now it is time to prepare the dumplings.

Herb Dumplings:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3 Tbs butter
  • 3/4 cup milk

Combine all except butter and milk.  Whisk the dry ingredients until combine.

Using a pastry cutter or fork, add butter and cut into flour mixture until it is a coarse crumb.  Add milk and mix into a sticky dough.Herb Dumpling Dough

Drop large spoonfuls into simmering soup.  Cover the pot and allow the dumplings to cook for 15 minutes.

Chicken and Dumplings will be extremely hot, be careful and enjoy!

Chicken and Herb Dumplings

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