Vegetable Stew with Cornmeal Dumplings
|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|
|Egg||1 , beaten|
|Cooking oil||2 Tablespoon|
|Frozen italian green beans/Frozen cut green beans||9 Ounce (1 Package)|
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.