About The Book
101 Stories Celebrating Special Times with Family and Friends… and Recipes Too!
Food is an expression of love — both the romantic kind and the comforting kind between family and friends. With its savory, sweet, and sometimes spicy stories, this delightful collection will sprinkle in laughs, warm hearts of readers, and stir up memories that certain aromas and tastes always bring. Readers will relish the stories on how love and food together played a flavorful part in life. Some recipes included too!
I am a big fan of the Chicken Soup for the Soul books. I love that they are made up of short stories that you can quickly read one or two. I often find myself getting so wrapped up in the inspiring stories of others that I can’t put them down! A major bonus with these books is that there is one (or more) for everyone. From kids to adults, cat lovers to football fans there is a book for you.
It’s no secret that I love the Chicken Soup for the Soul series and the newest addition is no surprise. Food and Love has quickly become my second favorite book behind Chicken Soup for the Soul: New Moms. Most of my childhood is filled with memories of cooking and baking with my mother in the kitchen and I felt right at home as I took the journey from Becoming a Cook to The Sweetness of Life. The fact that most of the stories contained the recipes along with their heartfelt stories is an added bonus. I just acquired 80 more recipes to add to my arsenal!
Chicken & Dumplings from page 200
2 1/2 pounds chicken thighs or legs without skin
5 cups chicken broth
3 bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 carrots, cut into 2 inch pieces
2 celery ribs, sliced
1 medium onion, cut into eights
1 (10 oz) package frozen peas
2 tablespoons of cornstarch
1/2 cups of cold water
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup butter
2/3 cup milk
1/2 teaspoon dried rosemary
Place chicken, broth and bay leaves in a 5 qt. dutch oven. Cover and simmer over medium heat for 1 to 1 1/2 hours or until chicken is tender.
Remove chicken from broth; allow chicken to cool enough to handle.
Rove chicken from the bones and cut into chunks. Then return to broth.
Add next eight ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
Meanwhile, combine flour, baking powder, cream of tartar and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk, dried rosemary and parsley.
Thoroughly mix cornstarch with cold water and add it to the pot. Bring it to a boil until stew thickens just a bit (about 2 minutes) then turn heat back to simmer.
Drop dough by rounded tablespoonfuls into simmering stew. They will sink to the bottom. Cook covered for 15 minutes. As the dumplings cook they rise to the top. To make sure the dumplings are fully cooked, a toothpick inserted into the center should come out clean.
*Thank you to the Chicken Soup for the Soul review network for sending me a copy to review & giveaway. This however did not influence my thoughts or opinions and the above review is my own.*