A good portion of the home-style meals I cook have no recipe. Rather the meal is based on something that caught my attention while in the pantry or freezers. The number one kitchen utensil I rely on especially for starting soups, stews and chowders is a pressure cooker. The reason for this is a pressure cooker is the fastest way to make a rich stock while giving tender results for the meat. All that is needed is to remove the bones and initial stock flavouring vegetables for a lovely base perfect for any soup, stew or chowder. A couple of days ago it was cold with very light snow flurries so I thought a soup would be a good idea for dinner. It evolved from a soup to an one pot entrée. That is another great benefit to using a pressure cooker in that the meal from start to finish can be easily cooked in the same pot.
Once the meat and stock were cooked I removed the bones and vegetables. I seasoned with Worcestershire sauce, sea salt and fresh ground pepper with just a touch of browning. Then I stirred in about a quarter wedge of cabbage cut into strips and about 2 cups of a frozen carrot and green/wax bean mixture. I could have stopped there for a nice hearty soup with adding perhaps rice or pasta but I decided to dumplings add instead. Dumplings thicken any liquid but they are ever so good! The end result was a very, very tasty dinner!
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