Vegetable Stew with Cheddar Dumplings
My mom saw this recipe in the paper and thought it would be a good recipe because the slow cooker is one of my favorite things to use to cook. This recipe is done in a 4-5.5 quart slow cooker and will serve 4-6 people.
Recipe: Published in the Akron Beacon Journal in January 2014.
-2 1/3 cups, no salt-added canned diced tomatoes
-1 1/4 pounds cauliflower, trimmed and cut into small florets
-3/4 pounds zucchini, diced
-6 oz. green beans, chopped
-1 medium onion, chopped
-2/3 cup vegetable broth
-1/2 tablespoon, dried basil
-1/2 tablespoon, dried oregano
-1/2 teaspoon salt
-1 1/3 cups flour
-3/4 teaspoon baking powder
-3/4 mustard powder
-1/2 tsp. salt
-3 tablespoons, very cold, unsalted butter, cut into small pieces
-1/3 cup cheddar cheese
-1/2 cup milk
|Combine tomatoes, cauliflower, zucchini, green beans, onion, broth, basil, oregano and salt in a slow cooker.|
Cook on low for 5 hours.
Once the vegetables are tender, prepare the dumplings.
Whisk together the flour, baking powder, mustard and salt.
Add in the butter using a fork to work the butter though the dry mixture until it resembles coarse sand.
Add in the milk and cheese.
|Spoon tablespoon sized dumplings into the slow cooker, making sure half of the dumpling is submerged.|
Cook for 1 hour or until the dumplings are set.