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Spicy Yam Fries | Potato Turnip Chicken Dumpling Soup - Queue
October 25th, 2007
08:46 pm

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Spicy Yam Fries | Potato Turnip Chicken Dumpling Soup

Spicy Yam Fries

Cut up yams into strips. Season yams with salt, pepper, paprika, cayenne, and chili powder. Spray oil onto baking sheet and put yams onto sheet. Bake at 450 for about 35 minutes, stirring around every 10 minutes. Serve with a dipping sauce made from mayonnaise, Frank's Red Hot Sauce, and chili powder.

Potato Turnip Chicken Dumpling Soup

Heat some garlic and crushed red pepper flakes in some oil (I would have put an onion in there if I'd had one). Add turnips and potatoes and not quite enough water to cover them. Add salt, pepper, oregano, and crushed rosemary. Cook for a while. Once turnips and potatoes are soft enough, mash and add butter. Cut up some boneless skinless chicken thighs and add to the soup. Let this cook enough so that the chicken bits cook through. Make dumpling batter to which has been added some crushed rosemary. Spoon dumplings onto bubbling soup, cover and cook for 10-12 minutes.


I ate too many yam fries (yum), so I was only able to have a little bit of the soup (yum). The yam fries work really well, with the spicy fries and then the spicy mayonnaise. The flavor of the chicken thighs goes really well with the bite of the turnip, and the rosemary turned out to be a pretty inspired addition to the dumplings to complement the thigh-turnip flavor.

Being creative with food has made me feel a bit better than I have the last couple of days. I'm still not ready for the housewarming party, but I at least feel like I could possibly be ready.

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