Wednesday, June 06, 2012
I made this a little different to account for my families allergies, and well my nearly bare fridge and cupboards. Here is the recipe and a picture I took of our wonderful summery dinner. My toddlers, though not super picky, loved and ate every bite of this.
I made the Gluten Free dumplings first.
1 c. GF baking mix ( I made my own, with tapioca flour, potato starch, and rice flour)
1/4 c. olive oil
1 teaspoon salt
Mix with a spoon it should be a bit stick but if you touch it with wet hands it shouldn't stick to you. If it is too sticky add a bit more flour a 1/4 c. at a time.
Bring a pot of water with a dash of salt to boil.
Once water as at a rolling boil reduce heat and begin adding small lumps of doe to the pot. I take the spoon grab a little the break it of with my fingers and drop it in the pot.
Do as many as your pot will hold don't over fill it the need room to drop and bob. About 2 parts water 1 part dumplings. Let simmer, watch them closely if the pot starts to foam be where of boil overs, just reduce the heat a bit further and blow on the top ever so often as the water starts to rise.
Now I do this close to the stove while the dumplings are cooking,
1 Yellow Squash
1/2 Red Pepper
Now you can strain your dumplings if all are trying to float, appear whiter and firm.
Now over med high heat your veggies with
1 tbsp Grape-seed oil
1/4 c. of Butter
Cover and simmer, stir often.
While that cooks on a plate:
Slice 6 grape tomatoes
Dice 1 clove of garlic
and add 1 tsp of black pepper
Once zucchini and yellow squash is soft ( 3-5 min.) add tomato mix, stir, and cover continue to simmer for about 2 min.
Now your ready to dish place the amount of dumpling you wish per person top with veggies and butter sauce.