Vegetable Stew with Cheddar Dumplings
For the stew:
2 1/3 cups no-salt-added canned diced tomatoes
1 ¼ lbs. cauliflower, trimmed and cut into small florets
¾ lb. zucchini, diced
6 oz. green beans, chopped (about 1 ½ cups)
1 medium yellow onion, chopped
¾ cup green peas, thawed frozen or shelled fresh
2/3 cup low-sodium vegetable broth
1 tbsp. dried basil
½ tbsp. dried marjoram
½ tsp. salt
For the cheddar dumplings:
1 1/3 cups all-purpose flour
¾ tsp. baking powder
¾ tsp. dry mustard (mustard powder)
½ tsp. salt
3 tbsp. very cold, unsalted butter, cut into little bits
1 ½ oz. (about 1/3 cup) Original Herkimer® Aged NY State Cheddar Cheese, shredded
½ cup milk
Combine the tomatoes, cauliflower, zucchini, green beans, onion, peas, broth, basil, marjoram and salt in the slow cooker.
Cover and cook on low for 5 hours, or until the stew is beginning to meld with lots of sauce around the vegetables.
Whisk the flour, baking powder, mustard and salt in a large bowl. Cut in the butter with a pastry cutter or a fork, working the dough repeatedly through the tines until the mixture resembles coarse but dry sand.
Stir in the cheese and milk until a wet dough forms. Drop by rounded tablespoons all over the top of the stew until they are about half submerged in the stew.
Cover and cook on high for 1 hour, or until the dumplings are set and the sauce is bubbling around them.
Makes four to six servings.
Variation: Add 1/2 cup carrots, celery, broccoli or any other of your favorite vegetables!
Recipe courtesy of The Great American Slow Cooker Book by Bruce Weinstein and Mark Scarbrough
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