This blog is for all gourmets looking for simple, healthy and delicious food. Designed by Rachel Fontaine, author of six cookbooks published by Éditions Cardinal, it aims to be a stimulating space for sharing and discussion. Check out our handy ingredient index, full of tips for preparing the foods you have on hand. It is now divided into four parts.
*Ingredients for two :
°1 c. Olive-oil, half fennel, thinly slice
°2 slices prosciutto, cut into cubes
°3 dried tomatoes in oil, chopped with a knife
°1 cup butternut squash, cut into fairly small cubes
°1 crushed garlic clove
°1 c. flour spoon
°1 3/4 cup chicken broth
°1 c. Heap a tablespoon of tomato paste
°1 1/2 cups cook chicken, cut to pieces
°1/4 tsp Cayenne pepper
°Salt and pepper to taste
dumplings for two
°1/2 cup unbleached flour
°1/4 tsp. salt
°1 c. baking powder (baking powder)
°2 tbsp. Freshly grated parmesan cheese
°1 c. Stack tsp butter or margarine
°1/4 cup unsweetened soy or almond milk or drink
°1 c. 1/2 tsp pesto (optional)
°pepper to flavor
* Preparation :
Baking ends in an oven at 400 degrees Fahrenheit.
1. In a deep skillet or skillet, saute the fennel in the oil for 3 to 5 min, adding prosciutto, sun-dried tomatoes, squash cube & garlic, & simmer about other 3 min.
2. Add flour and mix well, then moisten with broth and tomato paste, cover and bring to a boil, reduce heat and simmer, covered for 10 minutes, or until squash cubes are tender.
3. Taste, salt and pepper if necessary, combine the cooked chicken and pour everything into an oven dish, here is a deep pie dish.
4. To make the dumplings, in a medium bowl, mix the flour, salt, baking powder, and Parmesan cheese. Good mixing. Add the butter and cut it with a pastry cutter until you get coarse crumbs. Add milk and mix well.
5. Drop spoonfuls into the chicken sauce. Brush or not pesto balls.
6. Place on the middle rack and cook for 20 minutes or until the dumplings have puffed up.
Enjoy !
