Cooking, Cooking

Dinner tonight was a mixed bag of ethnic fusion. I made this wonderfull chicken recipe that I got off of weight watchers...it was great. And because I needed to give it a try, I made a polish dish that roughly translated means potato and barley dumplings. I have to admit I was skeptical about the dumplings....but they were really really good. and filling.

Ginger and Teriyaki Chicken

Course: main meals PointsPlus™ Value:    4 Servings:  4 Preparation Time:  20 min Cooking Time:  35 min Level of Difficulty:  Easy

Our ginger-flavored broth does double duty in this recipe: It's a cooking liquid for the chicken and a tangy base for the dressing.

Ingredients

	1 Tbsp ginger root, freshly grated
	1 clove(s) garlic clove(s), minced (medium)
	1 cup(s) fat-free chicken broth
	1 pound(s) Chicken, breast, raw, without skin & bone
	1 stalk(s) celery, rib, chopped (medium)
	1 small sweet red pepper(s), chopped
	1 medium scallion(s), finely chopped (green part only)
	1/4 cup(s) teriyaki sauce
	1/4 tsp black pepper
	16 piece(s) lettuce, use tender, inner Romaine leaves

Instructions

• Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes.
  
• Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion.
  
• In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine.
  
• To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


PYZY Z KASZA JECZMIENNA or Potato Barley Dumplings

Ingredients

	1/2 cup(s) uncooked barley
	3 cup(s) uncooked potato(es), grated
	4 Tbsp table salt
	1 Tbsp garlic powder
	2 Tbsp dried parsley
	1 cup(s) all-purpose flour
	10 cup(s) water
	1 large egg(s)

Instructions

  Soak the cracked barley in 3 cups of water over night. Shred the potatoes on a grater and mix with the potatoes. Using cheese cloth or a clean towel. Remove the remaining moisture from the potatoes and barley.
add in garlic and parsley , flour , egg and 1 tsp. salt. Roll into walnut sized balled between floured hands.
Bring remaining water and salt to a gentle boil. Drop dumplings into boiling salted water and boil about 30 minutes. Remove with a slotted spoon.Variations are served with pasta sauce or fried onions and diced bacon (not included in recipe.) Or stuff with ground beef.makes about 50 dumplings. Serving size 5 dumplings

Traditionally these are served with diced crisp bacon and tossed in the bacon drippings before serving. 

Note: I found that flouring my hands was not quite enough to make these into balls.  So I used a plate and put a handful of flour on it and dropped spoon fulls of the mixture onto the flour. it made it easier to flip the dumplings over and then pick them up and roll them into balls.