2 Delicious Fall Recipes

Chicken Dumpling Soup
Serves 4-6

A fresh, ginger-flavored broth with tasty chicken dumplings. You can make the dumplings the day before you need them if kept wrapped and refrigerated.

  • 2 quarts vegetable broth
  • 1/2 cup low sodium soy sauce, divided
  • 2-inch knob fresh ginger, peeled and cut in half
  • 4 green onions, divided
  • 1 pound organic ground chicken
  • 1 clove garlic, minced
  • 1/2 cup bamboo shoots, minced
  • 2 baby bok choy, finely chopped
  • 2 egg whites, divided
  • 4 rice paper wrappers
  1. Place vegetable broth and half the soy sauce in a medium saucepan over medium heat. Thinly slice half the ginger and add it to the broth. Let simmer for 15 minutes.
  2. Finely mince the remaining ginger and place in a medium bowl. Finely mince 2 of the green onions and add the bowl. Add chicken, garlic, bamboo shoots, bok choy, remaining soy sauce, and 1 egg white. Mix together until thoroughly combined.
  3. Place remaining egg white into a small bowl and beat lightly with a fork. Set aside.
  4. Bring a medium pot of water to a simmer. Remove from heat. Dip rice paper wrappers into hot water for 20 seconds then place on a clean work surface. Cut into quarters.
  5. Place a tablespoon of the chicken mixture into center of each quarter wrapper.
  6. Brush edge of wrappers with egg white and fold in open ends together, pinching edges to crimp.
  7. Remove ginger from broth and increase heat. Bring broth to a boil and drop in the dumplings. Lower heat and simmer until dumplings are cooked through, about 7 minutes. Gently stir the dumplings in the broth as you drop them in.
  8. Slice remaining green onions diagonally and add to soup before serving.

Simply Delicious Ratatouille
Serves 4

This delicious and versatile vegetable mixture makes a great alternative filling for the acorn squash recipe, for omelets or over a bed of creamy polenta.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic
  • 1 Japanese eggplant, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 2 tablespoons thyme, minced
  • 1 tablespoons organic rosemary, minced
  • 1 tablespoons oregano, minced
  • 1/2 cup organic vegetable broth
  • 2 large tomatoes, diced
  • 1/2 cup fresh organic basil, chiffonade
  • Sea salt and freshly ground black pepper to taste
  1. Heat oil in a large skillet over medium high heat.
  2. Add onion and garlic and cook for 5 minutes, stirring frequently.
  3. Add eggplant, zucchini, yellow squash, rosemary, and oregano and cook for 12 minutes. Season with salt and pepper.
  4. Add vegetable broth and tomatoes, stirring to combine. Increase heat to high and bring to a boil. Let cook until most of the liquid has evaporated.
  5. Remove from heat and stir in basil. Serve hot.
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