Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.Photo by James Price The locally-owned restaurant comes from Chris Garcia Sr. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.Oval Dutch Oven but lately I’ve been recommending the Lodge Dutch Oven. The one in the photos is a Cuisinart 5.5 qt. I love making this in a Dutch Oven, because it stays hot for a while if dinner is ready early.Feel free to add more veggies toward the end of cooking, such as frozen peas or corn, or a few handfuls of baby spinach.If you don’t like thyme, you can use other herbs– parsley, oregano, or even dill- or leave them out entirely.If you prefer a really thick base, you can add 1-2 more tablespoons of flour to the veggies before adding the broth and milk.You can freeze the leftovers, or double the batch and freeze one for later in an airtight container for up to 6 months.Please double it if you and your family have a big appetite! Readers have commented that this recipe doesn’t make as much as they would like.If you find your dumplings are dense and not fluffy, this may likely be the culprit. Make sure your baking powder is fresh. Baking powder often isn’t good after a year of opening it.Also, if you are using fine grain salt instead of kosher, use 3/4 teaspoon, as 1 teaspoon will be too much. I like them that way, but some readers have recommended taking the amount of salt down.
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