VEGGIE STEW WITH CORNBREAD DUMPLINGS
No, I don't only use my crock pot, but it sure comes in handy! When you couple that with a disposable liner it is a match made in heaven because there is no clean up either. This is vegetarian, but has a nice flavor. I have 3 vegetarians in my family and 2 of them are vegans. For the vegans you need to make a few changes in the...
Provided by Jane Whittaker
Categories Other Soups
Time 8h20m
Number Of Ingredients 20
Steps:
- 1. Put a disposable liner in your crock pot
- 2. Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
- 3. Cook on low for 8 hours.
- 4. In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
- 5. Turn crock pot to high Drop dumpling mixture in rounded tablespoons on top of veggies.
- 6. Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
- 7. Do not lift lid the last hour of cooking.
SLOW-COOKER LENTIL STEW WITH CORNBREAD DUMPLINGS
Looking for a delicious dinner? Then check out this lentil stew with cornbread dumplings that's made in slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 8
Number Of Ingredients 16
Steps:
- In 3- to 4-quart slow cooker, mix all stew ingredients.
- Cover; cook on Low heat setting 7 to 8 hours.
- In medium bowl, mix flour, cornmeal, baking powder and salt. Stir in milk, oil and egg just until moistened. Drop dough by spoonfuls onto hot lentil mixture. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 25 mg, Fat 1/2, Fiber 12 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g
VEGGIE STEW WITH CORNBREAD DUMPLINGS
This is another of my slow cooker dishes. I spent 10 years as a vegetarian in an effort ot get my chorlestoral down. I made this frequently, and even took the slow cooker camping. Used to mix up the dry ingredients, put in a zip lock bag, and take it camping, so i wouldn't have to bring along extra ingredients. The recipie came...
Provided by Jane Whittaker
Categories Other Main Dishes
Time 8h20m
Number Of Ingredients 20
Steps:
- 1. Put a disposable liner in the slow cooker, add all ingredients except for dumplings, give a stir.
- 2. Cook on low for 6 to 8hours
- 3. Turn on high, mix all dumpling ingredients, drop by rounded teaspoons, sprinkle with paprika. Keep covered for 20 minutes, do not open cover.
- 4. When dumplings are cooked through, serve on top of stew with a dollop of sour cream and shredded cheddar cheese
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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