Tuesday, July 12, 2016

Chicken/Duck/Quail With Dumplings Made With Tinkyada Pasta


Now, I'm not a bragging person. 
Actually, I am very skeptical and hard to convince at times. 
When I give you a recommendation, you can take it to the bank, I was impressed with the performance of the product. 
When I first went gluten free many years ago, I tried several different brands of pasta that were just unpleasant. 
Then I met this brand...Instant connection.
The relationship has been going strong now for four years, and since I have now discovered the difference between their traditional rice past and their organic rice pasta, I am forever sold on the organic type. 
The taste is pleasant. 
The texture perfect. 
The variety astounding, and the price reasonable.



 I love the good old southern tradition of chicken and dumplings/pastry whichever prefer to call it. I love the taste of the broth mixed with the flour. I just crave that flavor sometimes like you wouldn't believe.
I have had this thing with gluten free flour though, it doesn't make good dumplings. They fall apart and turn to goop.
After searching for years for a way to overcome this hurdle, I found this...
Tinkyada lasagne isn't only good for traditional lasagne dishes, it makes awesome dumplings! Seriously!

 It comes with two ingredients: organic brown rice and water. Perfect, right?

 It is processed in a dedicated brown rice facility! Safe for us corn allergic people.
100% organic! Kosher! And if cooked according to the directions it is AL DENTE and not mushy. But for chicken and dumplings I overcook it on purpose to make it mushy. (Because that is how I like it!)
I have made it with chicken broth.
I have made it in duck broth.
I have made it in quail broth, which is my favorite.
And every time, It has been superb!
Try it!!!! Just boil the poultry of your choice in water with salt for 45 minutes to an hour. Then add pasta and cook until broth thickens and pasta is very tender.You will fall in love, too. Check it out yourself!