It’s nice to call up a friend, who you expect to just hang out with, and ask what they want for dinner. That’s kind of what happened the other day.  After a few suggestions to each other, B and I  came up with this soup and salad combo. I went to Whole Foods three times to get all  of the ingredients; thankfully the one I went to is located in a shopping mall. Really it was more like three trips to my car and back; I just got in some extra exercise. 🙂

I have to say all of the flavors went very well together. No, actually the flavors were perfect. We were both quite proud of the outcome, even with our gluten-free dumpling experiment. The dumplings and dressing were most impressive and delicious. We were on a roll that night; we even stayed up late to make cookies afterward. I’ll include that series of recipe experiments in a later post.

Chicken Kabobs Ingredients
1-1 1/2 Pounds Chicken Breast, skinned, boned, cut into 1-in cubes
Extra Virgin Olive Oil
1/2 C Lemon Juice
3 T Dijon Mustard
1/4 tsp Mixed Peppercorns, ground
1/4 tsp Kosher Salt
6 Bamboo Skewers

Preheat your grill (we used our George Foreman). Mix the oil and seasonings in a large glass glass bowl. Add the chicken, and toss the meat to coat it. Cover and marinate the chicken for at least 20 minutes or overnight. Discard the marinade, and skewer the meat, but do not tightly pack the pieces together. You can to make sure that the meat cooks evenly. Reserve the left over meat for the soup. Grill the meat for 4 to 6 minutes or until the juices run clear and meat is no longer pink inside. The internal temperature should read as 180 on a meat thermometer.

Chicken Vegetable Soup with Gluten-Free Dumplings
1-3 T Extra Virgin Olive Oil
3/4 C Onion, peeled, diced
3/4 C Celery, diced
3/4 C Carrot, diced
1/2 tsp Citric Acid (Sour Salt)
2 Bay Laurel Leaves, optional
2 qt Chicken Stock
2 qt Vegetable Stock
1 Large Parsnip, peeled, cored, diced
Remaining Chicken (from kabobs)
2 1/2 tsp Dried Rosemary
2 1/2 tsp Dried Marjoram
2 1/2 tsp Dried Thyme
Kosher Salt, to taste
Mixed Peppercorns, ground, to taste
8 Kale Leaves, stemmed, leaves torn into bite-size pieces
4 Scallions, trimmed, sliced
Dumplings (see below)

Saute the onion, carrot and celery in a lightly oiled stockpot until the onions are tender. Mix in the citric acid and bay. Pour in the stock and stir. Add the parsnip and chicken. Simmer the soup until the chicken is no longer pink inside, stirring occasionally. Season the soup. Pipe and cut in the dumplings. Mix in the kale and scallions and continue to simmer until the kale wilts and the dumplings are done.

Gluten-Free Dumpling Ingredients
1 C No or Low Sodium Chicken Stock
6 T Earth Balance Spread with Olive Oil
1 tsp Kosher Salt
5 1/2 oz Gluten-Free Flour
1/8 oz Xanthan Gum
1 Large Free Range Egg + 2 Egg Whites

Boil the stock and spread with salt over medium-high heat in a medium pan. Add the flour, and mix it into a dough. Remove the pan from the heat. Mix the dough with a sturdily motored immersion hand blender (we killed the motor on the Kitchen Aid one, since the dough was so sticky), mezzaluna or bladed dough blender until the dough is broken into fine pieces; you want to get more air into the dough. Integrate 1 egg at a time into the dough until it becomes smooth. Transfer the dough to a 1-gallon plastic zipper bag. Make sure to remove all of the air from the bag. Cut off one corner of the bag about 2/3 inch from the tip. Cut the dumpling dough into 1/2-inch pieces as you pipe it into the boiling soup (not a rolling boil).

Green Salad with Honey Mustard Vinaigrette
Salad Ingredients
2 Large Handfuls Mixed Salad Herbs Greens
2 Large Handfuls Spinach, stemmed, torn into bite size pieces
1/2 C Heirloom or Golden Tomatoes, chopped
1/2 C Organic Cucumber, sliced
1 Large Carrot, diagonally sliced
2 Stalks Celery, diagonally sliced
1/2 C Enokitake Mushrooms, cut into 2-inch sections

Arrange salad ingredients into a large serving bowl with the lettuces on the bottom.

Honey Mustard Vinaigrette Ingredients
These measurements are estimated. Please adjust the amounts to your liking.
1 T Spicy Brown Mustard
1 T Dijon Mustard
1 T Yellow Mustard
1 T Local Wildflower Honey, to taste
1/4 C Apple Cider Vinegar
1/4 tsp Mixed Peppercorns, ground, to taste
1/2 tsp Pinch Kosher Salt
1/2 C Extra Virgin Olive Oil

Add all of the ingredients except the oil into a lidded airtight container. Shake it to mix the ingredients. Add the oil. Shake the heck out of it to emulsify the dressing. Drizzle on your salad.