Getting ready for what promises to be an exciting new week with, a big pot of fresh soup, a renewed sense of routine, and a packed schedule emphasizing Mid-Winter Sampler workshop marketing and Love Bombing - More on both of those subjects coming in a future post (or series). To get through this busy week we need a healthy meal option for lunches and dinner tomorrow night. The girls and I made a big pot of Fragrant Vegetable Stew with Corn Dumplings. The original recipe is from Jeanne Lemlin’s, Vegetarian Pleasures. I tweaked it to be sweetener and gluten free. As it cools, dumpling batter is chilling in the fridge, and my night is winding down after a truly wonderful weekend.
Here’s my version:
2c. dried garbanzos
6 T butter
3 T olive oil
3 medium sized onions, diced
3 cloves garlic, minced
2 bay leaves
1 t paprika
2 t turmeric
½ t black pepper
5 c bone broth
5 c water
1 t salt
28oz can organic diced tomatoes
4 carrots, sliced into rounds
½ rutabaga, diced
3 medium sized potatoes diced
3 c frozen corn
4-6 leaves kale, finely chopped
Heat olive oil and 3 T butter on medium heat.
Sautee onions and garlic with salt over medium heat for 5 minutes.
Add bay leaves, cloves, paprika, turmeric, black pepper.
Cook another minute.
Add tomatoes, broth, and water
Add chopped carrots, rutabaga, and potatoes and simmer 30 minutes.
Add 2c corn and chopped kale, stir and turn off heat.
2c corn flour
4 T cornmeal
4 t baking powder
1 t salt
2 T chilled butter
1 c thawed corn
11/3 c cold milk
Mix flour, cornmeal, baking powder, and salt in medium sized bowl.
Cut butter into little bits and add to dry mixture, lightly mixing and smushing with back of spoon.
Add corn and milk with twenty strokes of spoon.
Tomorrow night I will:
Reheat stew to boiling and keep at a simmer.
Drop tablespoons of Dumpling Batter to cover top of pot.
Simmer 15 – 20 minutes or until a toothpick inserted to a dumpling comes out clean.
Here's to a productive week!