recipes

Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Portions:6
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Equipment

Ingrediënten

STEW

  • 2 tablespoons vegetable oil
  • 2 large onions coarsely chopped (31⁄2 cups)
  • 2 medium stalks celery coarsely chopped (3⁄4 cup)
  • 2 cups frozen Italian green beans
  • 1 can 28 oz diced tomatoes, undrained
  • 1¾ cup vegetable broth from 32-oz carton
  • 1 teaspoon dried basil leaves
  • ¼ teaspoon pepper

CHEDDAR CHEESE DUMPLINGS

  • 1½ cups ⁄2 cups self-rising flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • ¼ cup cold butter or margarine
  • ½ cup shredded sharp Cheddar cheese 2 oz
  • ⅔ cup milk

Instructies

  • In 4½- to 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onions and celery; cook, stirring frequently, until tender.
  • Stir in remaining stew ingredients.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
  • Meanwhile, in medium bowl, mix flour, baking powder, salt and mustard.
  • Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • Stir in cheese.
  • Add milk; stir just until dry ingredients are moistened.
  • Drop dough by rounded tablespoonfuls onto simmering stew.
  • Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Notes / Tips / Wine Advice:

Resist the urge to stir too much! Dumplings require very little mixing when the milk is added to the dry ingredients. If the dough is overmixed, the dumplings can become heavy and tough, so mix just until the dry ingredients are moistened.

Nutritional Information

Calories: 370 kcal
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Recipe Category Cheese / Stew
Diets Low Fat / Vegetarian

Southwestern Stew with Corn Dumplings

Southwestern Stew with Corn Dumplings

Portions:4
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Equipment

Ingrediënten

  • 1 tablespoon vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cups cubed peeled sweet potatoes or butternut squash
  • 1 cup drained whole kernel sweet corn from 15.25-oz can
  • 1 can 15 oz garbanzo beans, drained, rinsed
  • 1 jar 16 oz chunky-style salsa (2 cups)
  • 1 cup water
  • 1 ⁄4 teaspoon ground cinnamon
  • 1 pouch 6.5 oz cornbread & muffin mix
  • 1 ⁄2 cup fat-free skim milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon roasted sunflower nuts if desired

Instructies

  • Heat oven to 425°F.
  • In ovenproof 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat.
  • Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in sweet potatoes, corn, beans, salsa, water and cinnamon.
  • Heat to boiling, stirring occasionally.
  • In medium bowl, mix muffin mix, milk and 1 tablespoon oil.
  • Stir in nuts.
  • Drop dough by 8 spoonfuls onto vegetable mixture.
  • Bake uncovered 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.

Notes / Tips / Wine Advice:

A serving of this nutrition-packed meatless stew will give you plenty of vitamin A and iron. Another bonus: It’s an excellent source of fiber.

Nutritional Information

Calories: 550 kcal
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Recipe Category Stew
Diets Vegetarian

Bean and Vegetable Stew with Polenta

Bean and Vegetable Stew with Polenta

Portions:4
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Equipment

Ingrediënten

  • 1 tablespoon olive or vegetable oil
  • 1 medium yellow or green bell pepper coarsely chopped (1 cup)
  • 1 medium onion coarsely chopped (1⁄2 cup)
  • 2 teaspoons finely chopped garlic
  • 2 medium carrots cut into 1⁄4-inch slices (1 cup)
  • 2 cans 14.5 oz each diced tomatoes with basil, undrained
  • 1 can 15 oz black-eyed peas, drained, rinsed
  • 1 can 19 oz cannellini (white kidney) beans, drained, rinsed
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 1 roll 16 oz refrigerated polenta
  • 1 cup frozen cut green beans

Instructies

  • In 41⁄2- to 5-quart Dutch oven, heat oil over medium heat.
  • Add bell pepper, onion and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
  • Stir in remaining ingredients except polenta and green beans.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot.
  • Meanwhile, cook polenta as directed on package; keep warm.
  • Stir frozen green beans into stew.
  • Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot.
  • To serve, spoon stew over polenta.

Notes / Tips / Wine Advice:

Any type of canned beans, instead of the cannellini beans, will work in this recipe. You may want to experiment with garbanzo beans, butter beans, great northern beans, red beans or kidney beans.

Nutritional Information

Calories: 780 kcal
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Recipe Category Stew
Diets Vegetarian

Indian Lentil Stew

Indian Lentil Stew

Portions:4
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Equipment

Ingrediënten

  • 2 tablespoons butter or margarine
  • 1 large onion chopped (1 cup)
  • 1 tablespoon curry powder
  • 2 tablespoons all-purpose flour
  • 1 can 14 oz vegetable broth
  • 3 ⁄4 cup dried lentils 6 oz, sorted, rinsed
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 cup apple juice
  • 3 cups 1-inch pieces peeled dark-orange sweet potatoes
  • 1 cup frozen sweet peas
  • Sour cream or plain fat-free yogurt if desired
  • Chutney if desired

Instructies

  • In 3-quart saucepan, melt butter over medium-high heat.
  • Add onion and curry powder; cook 2 minutes, stirring occasionally.
  • Stir in flour.
  • Gradually add broth, stirring constantly, until thickened.
  • Stir in lentils and salt.
  • Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
  • Stir in apple juice, sweet potatoes and peas.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
  • Top individual servings with sour cream and chutney.

Notes / Tips / Wine Advice:

Curry powder is made of many spices, most often including cardamom, chiles, cinnamon, fennel seed, fenugreek, cumin, turmeric, nutmeg, coriander and cloves. The apple juice in this easy stew adds a sweet note that perks up the curry flavor.

Nutritional Information

Calories: 330 kcal
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Recipe Category Stew
Country India
Diets Low Fat / Vegetarian

Cajun Barley Stew

Cajun Barley Stew

Portions:4
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Equipment

Ingrediënten

  • 2 teaspoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 1 medium stalk celery chopped (1⁄2 cup)
  • 1 ⁄2 cup uncooked quick-cooking barley
  • 5 cups tomato juice
  • 1 to 2 teaspoons Cajun or Creole seasoning
  • 2 cans 15.5 oz each great northern or navy beans, drained, rinsed
  • 1 ⁄4 cup chopped fresh parsley

Instructies

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add onion and celery; cook, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except parsley.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 20 minutes or until barley is tender.
  • Stir in parsley.

Notes / Tips / Wine Advice:

Quick-cooking barley is a super time-saver—it cooks in less than half the time of regular barley. If Cajun or Creole seasoning isn’t available, use 2 teaspoons chili powder, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
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Recipe Category Stew
Diets Vegetarian

Yellow Split Pea and Potato Soup

Yellow Split Pea and Potato Soup

Portions:6
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Equipment

Ingrediënten

  • 1 tablespoon chili oil or vegetable oil
  • 1 large red bell pepper chopped (11⁄2 cups)
  • 1 large onion chopped (1 cup)
  • 1 large carrot diced (1 cup)
  • 1 teaspoon finely chopped gingerroot
  • 2 cloves garlic finely chopped
  • 1 red jalapeño chile seeded, finely chopped
  • 1½ cups dried yellow split peas sorted, rinsed
  • 2 medium potatoes peeled, cut into 1-inch cubes
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 2 cups vegetable broth
  • 1 can 14 oz coconut milk (not cream of coconut)
  • CILANTRO-YOGURT SAUCE
  • ⅓ cup plain yogurt
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon grated lime peel

Instructies

  • In 3-quart saucepan, heat oil over medium-high heat.
  • Cook bell pepper, onion, carrot, gingerroot, garlic and chile in oil, stirring occasionally, until onion is tender.
  • Stir in all remaining soup ingredients.
  • Heat to boiling; reduce heat.
  • Cover; simmer 25 to 35 minutes or until peas and potatoes are tender.
  • In small bowl, mix all sauce ingredients until blended.
  • Ladle soup into 6 bowls; top each serving with sauce.

Notes / Tips / Wine Advice:

Save yourself some time by grabbing a jar of grated gingerroot from the produce section of the grocery store. It’s a quick way to add zest to your meals!

Nutritional Information

Calories: 400 kcal
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Recipe Category Soup
Diets Low Fat / Vegetarian

Chunky Vegetable Chowder

Chunky Vegetable Chowder

Portions:6
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Ingrediënten

  • 1 tablespoon butter or margarine
  • 1 medium green bell pepper coarsely chopped (1 cup)
  • 1 medium red bell pepper coarsely chopped (1 cup)
  • 8 medium green onions sliced (1⁄2 cup)
  • 3 cups water
  • 3 ⁄4 lb small red potatoes cut into 1-inch pieces (21⁄2 cups)
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 ⁄2 teaspoon salt
  • 1 cup half-and-half
  • 1 ⁄8 teaspoon pepper
  • 2 cans 14.75 oz each cream style sweet corn

Instructies

  • In 4-quart Dutch oven, melt butter over medium heat.
  • Add bell peppers and onions; cook 3 minutes, stirring occasionally.
  • Stir in water, potatoes, thyme and salt.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.
  • Stir in remaining ingredients.
  • Cook until hot (do not boil).

Notes / Tips / Wine Advice:

Offer warm wedges of a cheesy focaccia on the side—they’re great for dipping into the chowder!

Nutritional Information

Calories: 230 kcal
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Recipe Category Soup
Diets Vegetarian

Broccoli-Cheese Soup

Broccoli-Cheese Soup

Portions:5
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Equipment

Ingrediënten

  • 1 tablespoon butter or margarine
  • 1 medium onion chopped (1⁄2 cup)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 3 cups original-flavored soymilk
  • 2 teaspoons cornstarch
  • 3 cups bite-size fresh broccoli florets or frozen broccoli florets thawed
  • 1½ cups shredded Cheddar cheese 6 oz

Instructies

  • In 3-quart saucepan, melt butter over medium heat.
  • Stir in onion, flour and salt.
  • Cook 2 to 3 minutes, stirring constantly, until onion is soft.
  • In small bowl, mix soymilk and cornstarch with whisk until smooth.
  • Gradually stir into onion mixture.
  • Heat to boiling; boil 1 minute, stirring constantly, until bubbly and thickened.
  • Stir in broccoli.
  • Cook 4 to 5 minutes, stirring frequently.
  • Stir in cheese.
  • Cook 2 to 4 minutes, stirring frequently, until cheese is melted.

Notes / Tips / Wine Advice:

Cauliflower-Cheese Soup: Use bite-size cauliflower pieces instead of the broccoli.
For a more intense Cheddar flavor, use sharp Cheddar. Want a fun garnish for this creamy soup? Throw on a handful of popcorn, but keep the bowl handy—folks will want to sneak more!

Nutritional Information

Calories: 290 kcal
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Recipe Category Soup
Diets Low Fat / Vegetarian

Tortilla Soup from Betty Crocker

Tortilla Soup from Betty Crocker

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Equipment

Ingrediënten

  • 3 teaspoons vegetable oil
  • 4 corn tortillas 5 or 6 inch, cut into 2×1⁄2-inch strips
  • 1 medium onion chopped (1⁄2 cup)
  • 2 cans 14 oz each vegetable broth
  • 1 can 10 oz diced tomatoes with green chiles, undrained
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro or parsley

Instructies

  • In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat.
  • Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown.
  • Remove from saucepan; drain on paper towels.
  • In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
  • Stir in broth and tomatoes.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 20 minutes.
  • Stir in lime juice.
  • Serve soup over tortilla strips; garnish with cilantro.

Notes / Tips / Wine Advice:

Stale tortillas are never wasted by Mexican cooks and are used in many ways—you can use any you have for this recipe. Sliced and fried, tortillas add a distinctive flavor to this tomato soup.

Nutritional Information

Calories: 110 kcal
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Recipe Category Soup / Torttilla
Diets Vegetarian
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