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Vegetable Stew With Cornmeal Dumplings

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Ingredients
  Garlic 4 Clove (20 gm), minced
  Squash 1 Pound, peeled and chopped to make 3 cups (Butternut / Acorn)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Canned great northern beans 15 Ounce, drained, rinsed (1 Can)
  Canned diced tomatoes 29 Ounce (2 Cans Of 14 1/2 Ounce Each, Undrained)
  Water 1 Cup (16 tbs)
  Dried italian seasoning 1 Teaspoon, crushed
  Ground black pepper 1⁄4 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 2 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1 , beaten
  Milk 2 Tablespoon
  Cooking oil 2 Tablespoon
  Frozen italian green beans/Frozen cut green beans 9 Ounce (1 Package)
  Paprika 1 Teaspoon
Directions

1. In a 3 1/2- to 4-quart slow cooker combine squash, mushrooms, drained beans, undrained tomatoes, water, Italian seasoning, pepper, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Meanwhile, for dumplings, in a medium bowl stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. Combine egg, milk, and oil; add to flour mixture. Stir with a fork just until combined.
4. If using low-heat setting, turn to high-heat setting. Stir in frozen green beans. Drop dumpling mixture by tablespoons onto stew; sprinkle with paprika. Cover and cook for 50 minutes more, leaving the lid on during the entire cooking time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
150 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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