Recipes: Chicken and dumplings, chard with garlic and raisins

Chicken and dumplings
1 lb. chicken breasts
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. sliced carrots
1/2 lb. mushrooms
6 c. chicken stock
Thyme, rosemary, basil, other herbs of choice, chopped
Salt and pepper

Dumplings: 1/2 c. milk and 1-1 1/2 c. pancake mix

Sauté chicken til cooked. Cube.
Sauté onions in dutch oven. When translucent, add celery and carrots. Cook 5 minutes. Add stock, mushrooms, herbs, chicken. Salt and pepper to taste.

Mix milk & pancake mix, should be doughy. Form balls and put on top of stew once boiling. Lower to simmer, cover, and cook til toothpick stuck in dumplings comes out clean, 15-20 minutes. Eat.

Chard with garlic and raisins
Rinse and strip two bunches chard off stalks. Spin off excess water and chop up. Sauté 6 cloves diced garlic in 2 T olive oil in large pot about 30 seconds. Add half the chard, toss, when it gets a bit wilty, add in other half and toss. Throw in a handful of raisins and toss some more. Cover and lower heat, steam 5 minutes til chard is soft.