Tonight's Dinner

[Guest guest]

This was tonights dinner. It was served with some sliced bread to sop up

the juices and garnished with some chopped parsley. That was it. It was

really good and comforting.

 

 

* Exported from MasterCook *

 

Vegetable Stew with Dumplings

 

Recipe By : Vegetarian Times' Low Fat & Fast, p. 84

Serving Size : 4 Preparation Time :0:00

Categories : Busy Day Entrees Chilis & Stews

Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

STEW:

1 tbsp oil

2 stalks celery -- cut in 1/2 " slices

1 small onion -- cut in 8 wedges

3 cups vegetable broth or water -- * see note

1 1 lb bag frozen vegetables

1 bay leaf

1/2 tsp dried thyme

1/4 tsp salt

1/3 cup unbleached all-purpose flour

1/2 cup cold water

DUMPLINGS:

1 1/2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp dried parsley flakes

1/4 tsp dried dill -- ** see note

2/3 cup skim milk

1 egg -- slightly beaten***

1 tbsp canola oil

 

For the stew, heat oil in a 2 qt saucepan over medium heat. Cook the

celery and onion, stirring, until tender-crisp, about 3 minutes. Stir in

broth or water, vegetables, bay leaf, thyme and salt. Bring to a boil

over high heat. Reduce heat to medium-low; simmer for 5 minutes.

 

Meanwhile, for the dumplings, in a medium mixing bowl, combine 1-1/2

cups flour, baking powder, salt, parsley and dill. Add milk, egg and

oil; mix well. Set aside.

 

In a 2 cup measure or a small bowl, combine 1/3 cup flour and cold

water; whisk until smooth. Gradually stir flour mixture into stew. Bring

to a boil over high heat. Drop dumpling batter by heaping tablespoons

into stew. Reduce heat to medium-low; cover. Simmer until dumplings are

no longer doughy, about 10 minutes. Serve.

 

Nutritional information: Per serving, 378 calories, 13g protein, 9g fat,

64g carbo, 54mg cholesterol, 821mg sodium, 6g fiber.

 

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NOTES : * I didn't have any vegetable broth so I used some Better Than

Bouillon Vegetable Base and water.

 

** I didn't have dried dill so I used some fresh sage but doubled the

amount.

 

*** I used the same amount of egg substitute.

 

Risa's note: I served this with some bread to sop up the juices and that

was it. Garnished with some chopped parsley.

 

RisaG