|
Pork & Vegetable Stew With Cornmeal Dumplings main dish, pork, low-fat, dumplings 12 oz boneless pork top loin -- 1 trimmed of fat 2 teaspoon canola oil 2 medium onions -- cut in thin 1 wedges 1 clove garlic -- minced 4 cup beef broth 1 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 2 cup sweet potatoes -- peeled and 1 cubed 2 cup frozen peas 3 tablespoon flour, unbleached 3 tablespoon cold water 1 dumplings: 1/4 cup flour, unbleached 1/4 cup cornmeal 1 tablespoon minced fresh parsley 3/4 teaspoon baking powder 1/8 teaspoon dried marjoram 3 tablespoon skim milk 1 tablespoon canola oil For the Stew: Cut the pork into 1" pieces. Spray an unheated 4-quart dutch oven with nonstick cooking spray. Add the oil and swirl to coat the bottom. Heat over medium-high heat. Add the pork, onions and garlic. Cook and stir until the meat is well browned. Stir in the stock or broth, marjoram, thyme, and pepper. Cover and bring to a boil then reduce the heat and simmer about 30 minutes or until the meat is tender. Stir in the sweet potatoes. Cover and simmer for 20 minutes. Stir in the peas. Cover and simmer about 5 minutes more or until the vegetables are just tender. In a small bowl, combine the flour and water. Stir into the pork mixture. Cook and stir over medium heat until the mixture thickens and begins to boil. Cook and stir for 1 minute more. For the Dumplings: While the stew is cooking, in a small bowl, stir together the flour, cornmeal, parsley, baking powder and marjoram. In another small bowl, stir together the milk and oil. Add to the flour mixture and stir with a fork just until all the flour is moistened. Spoon the cornmeal mixture into 5 mounds on top of the stew. Reduce the heat, cover and simmer for 10-12 minutes, or until dumplings are no longer doughy in the center. My variations: I didn't have any marjoram so I left it out. I used pho soup base instead of beef broth (you can get it in an Asian market, it has tones of anise, basil, cinnamon...). I added two roasted poblano peppers - tasted a chunk of one - yikes! mutant poblano, it was hot! I added two regular potatoes and extra black pepper. And of course, lots more garlic. Recipe By : Prevention's Stop Dieting and Lose Weight From: Naughyde@aol.Com Date: 25 Feb 97 Chile-Heads List Ä Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |