I know it's been a while since my last post. Things have finally been settling down though, and I finally have some extra time. The holidays are over, we are all moved into our new house, settling into our new jobs and my mom is coming home next week. Did the last couple of months really happen? I'm so glad we made it through because we are in a really good place here in Cedar Rapids, Iowa.
Unfortunately, I threw out my back and am in terrible pain right now. I have no idea what happened. I just woke up one morning last week and couldn't move. I guess I slept on it wrong. It's painful and I can barely get my boots on in the morning! I am trying to take it easy and not be on my feet too much, but it's pretty difficult when all I want to do is get in the kitchen and create and cook! I guess it gives me more time to write.
I recently tried something I have never even eaten before, let alone make myself. Soup Dumplings. The Jewish kind. I love trying foods from different cultures. I found a gluten-free recipe on Food.com that is also low-FODMAP. I was surprised with how easy they were to make and how delicious they are. I made a simple chicken soup with my homemade chicken stock to serve them in. It made a warm and hearty meal, perfect for the deep freeze we are in right now.
First, boil some potatoes. Then mix them up with the rest of the ingredients. Refrigerate for one hour. Use a cookie scoop to drop balls of dough into the boiling water or soup. You can also use your hands to form them into balls, but I found the scoop to work a lot easier.
Boil the dumplings for about 5 to 6 minutes. That's it!
Potato Dumplings for Soup (Matzah Balls/Kneidlach)
2 medium russet potatoes, peeled and cut into cubes
2 tablespoons extra-light tasting olive oil
2 eggs, lightly beaten
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup + 1 tablespoon potato starch (not flour)
- Place potatoes in a medium saucepan and cover with water. Bring to a boil and simmer until potatoes are very soft. Drain and set aside to cool.
- Once potatoes are cool, mash with the oil, eggs, dill, salt and pepper. Stir in the potato starch and mix until thoroughly combined. Refrigerate for one hour.
- Bring a large pot of soup or lightly salted water to a boil. Using a cookie scoop or your hands, form dough into rough balls shapes and drop into boiling water or soup. Boil for 5 to 6 minutes. Serve in the soup or on the side.