Dilly Stew with Rosemary DumplingsPosted: July 20, 2014
It’s been a busy summer so far, what with the older kid out of school and the younger kid still not sleeping through the night. We’ve been cooking a lot, and really enjoying the bounty of our CSA. We’ve not posting here much but this will remedy that situation, at least temporarily. Tonight we had a slew of potatoes from the CSA that we needed to use up, as well as celery, onions and carrots. We thought about a pot pie but turning the oven on in the summer is not always what we want to do so this stovetop stew from Isa Does It was perfect. We mostly followed the recipe (though we used chickpeas instead of white beans) but you could really use whatever you have on hand and make whatever stew you like – the fun part is the dumplings. These have 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon finely chopped rosemary (we used fresh rosemary), 3/4 cup almond milk and 2 tablespoons olive oil. Mix all that stuff together then plop spoonfuls on top of your stew and cover and simmer for another 15 minutes or so. A fabulous one pot meal!